Serious gardening.

It was so wonderful to be able to get out in the garden, at last.   I had no excuses.  So, I finally planted my beets (Chioggia and Bull’s Blood – nice name huh?) radishes (China Rose and Chinese Red Meat) spinach (Viroflay) and some kale (Russian Red).  Lo and behold my parsley has sprouted AND the Tom Thumb lettuce (which I will need to thin when it gets a little bigger).  Soon, I will be planting my garlic.  I am preparing the soil in that bed, so maybe this weekend.

 Here are some close-ups.

Would you believe I harvested some bell peppers still growing from summer?  I couldn’t.  I think these may look better than the ones from the summer.  Some had been on the vine long enough to turn red.

I used them in this recipe for Vermicelli Salad.  This pasta salad is delicious and just gets better each day, lasting for about a week.  That is, IF it lasts that long.  I got the recipe from my mom and have no idea where she got it and neither did she.  So if this is your recipe I am giving you credit right now, and thank you.  It’s wonderful!

Vermicelli Salad

• 1 – 16 oz. pkg. vermicelli
• 1 T. Accent
• 1 T. seasoned salt
• 3 T. lemon juice
• 4 T. vegetable or canola oil

Cook and drain vermicelli.  Rinse well in cold water.  Mix Accent, seasoned salt, lemon juice and oil.  Pour over vermicelli.  Mix well, cover and marinate overnight.  (I don’t want to hear any gourmet discourse about the Accent.  Ree at www.thepioneerwoman.com uses it in almost everything and she just published a cookbook.  so there.)

• 1 – 4 oz. can pimientos
• 3/4 cup green onions (chopped)
• 1 small can chopped black olives
• 1 small jar chopped green olives
• 2 cups chopped celery
• 1 cup chopped green pepper

Chop these 6 ingredients.  Mix and refrigerate overnight.

• 1  and 1/2 cup mayonnaise

Just before serving, mix all ingredients and blend together with the mayonnaise.

(here is the printable link)

 http://sites.google.com/site/fromgardenrecipes/vermicelli-salad

Here are some new photos of the petite rouge lettuce, the watercress, and the arugula.  Can’t wait to harvest some!!!!!!

 

I was proudly showing my sproutlings to my son, who carefully surveyed the tiny growths.  He then said,  “Good thing we’re not having to depend on this for food”.    Smart aleck kid.