Remember the Rhubarb plants we had growing indoors?
Mature and ready to be planted.
They’ve been transplanted outdoors and joined the others in the row. Sadly, they won’t be mature enough this year to harvest, but it gives us something to look forward to next year.
Gardening produces, not only fruits and vegetables, but patience as well.
Derek and I have been going out walking in the garden, looking for the first new growth of the season. And we found it.
Iris are poking up through the soil.
I can’t wait for all the colors! Maybe there will be enough to cut and bring into the house this year.
Rhubarb is showing itself also. These were the first. By now, many more in long row have begun to poke their heads above the ground.
They aren’t the prettiest plant when they’re first coming up. Being so tight knit and close to the ground keeps them safe from the frost, I bet.
Raspberries are still asleep. (Update: Derek said they’re just now breaking bud!)
Chives — the first herbs of the season. Hopefully, these guys will help keep Derek supplied with a steady source of Chives and Cottage Cheese. Yum!
As the weather continues to warm, we also spotted the first asparagus this week. Derek’s been hard at work planting the tomatoes and peppers indoors. And we’re anxiously awaiting being able to plant Cole crops in a week or two; they’re almost getting too big for the grow room.
How’s gardening season going in your area?
Remember making pesto?
Well, it doesn’t do much good to preserve foodstuff if there’s no recipes to use them in! Of course, pesto goes very well with pasta, in any shape or form. Unfortunately, Derek eats low-carb and so pasta is off the our menu anyway.
As a result, Pesto Chicken came to be.
- 3 chicken breasts, cut in half down the middle*
- 4 cubes pesto, thawed**
- 1 tbsp lemon juice
- Handful of dried tomatoes, diced small (optional)
- Combine pesto, lemon juice, and dried tomatoes in a bowl.
- Add in chicken and mix it around until the pesto covers everything. Let stand for at least 30 minutes.
- Bake in a 400F oven for 30 minutes or until chicken is no longer pink, pulls apart easily, and juices run clear. (If you use a thermometer, it should read 170F.)
* If you like juicer chicken, thighs work well too!
** Sub 1/4 c. fresh pesto if you’d rather.
Filed under Basil, Recipes