It's that time.... seed catalogs stacked to the ceiling... garden plans graphed neatly... tiny peat pellets sprouting new life, promising a season of bountiful richness.The Lonesome Road gardens are a bit soggy at the moment, but the choices have been made for this year's kitchen garden. Of course we have more seeds than we could possibly ever need (how did we end up with 7 or 8 different kinds of lettuce?). Yet enthusiasm wins over practicality every year and so we will get to work in the garden once again in a couple of months. Besides, any extra produce is always welcome at local food pantries and as part of Plant A Row For The Hungry.
The newest addition to the Lonesome Road kitchen garden this year will be the herb epazote. I am a Rick Bayless fan; I have been to his fabulous Chicago restaurant Frontera, I have one of his many cookbooks, and I love to watch his cooking show "Mexico One Plate At A Time." One of the ingredients that Bayless uses often in his authentic Mexican cooking is epazote; it's not readily found in my area stores so I ordered seeds to plant my own and will give it a try this year. In my research, I discovered that epazote is often used in bean dishes because it has digestive properties, kind of a natural "Beano."
I am also treating myself to Ichiban eggplant this year. In previous years I've planted several varieties of eggplant; the little white ones that look like actual eggs, the lovely lavender and white ones, and the list goes on. I've never really liked the texture and seediness of the others but have always longed for those elegant long, dark Japanese eggplants that need no peeling. So I found what I was looking for in my trusty seed catalog, and I will hopefully have a bumper crop of Ichiban eggplant for everything from ratatouille to Chinese stir-fries and oh yes... tempura!
Of course the usual suspects will be included this year. Last year was not a good year for tomatoes on the Lonesome Road; we will try again for a good crop of Roma tomatoes for my awesome homemade pizza sauce which is made in large quantities for the freezer (yes, I will post the recipe here!). Other garden favorites to be planted this year are Cubanelle and Poblano peppers, and herbs. This year the herbs will be part of a container gardening system; with my busy schedule of juggling a job and an ever-increasing show schedule, I just don't have the time to pick weeds in an extensive herb garden. Plus, it gives me an excuse to buy some cool pottery *wink*.
Post your garden suggestions here; what's new in your garden this year, and old favorites that you can't live without.
