You are currently browsing the tag archive for the ‘gardening’ tag.
Spring is loving on NE Tennessee & our bit of space is coming alive. Wanted to share pictures with you.
The herb garden
Herbs. Amazingly (to me) the rosemary, thyme, oregano & chives were pretty hardy through the winter & I was able to snip & use some all winter long.
Onions & garlic. My first ever fall planting of these guys. Should be ready in about a month I think.
Baby potato sprouts. Need to get out there & cover those lil guys with more dirt.
Blueberries are flowering.
Black raspberries are prepping.
Strawberries making us excited!
Baby vegetables.
Tomato plants growing inside.
Wood hyacinths in the backyard.
Azalea about to burst!
Some tulips.
The side yard.
“There is a time for everything, and a season for every activity under the heavens.” Ecclesiastes 3:1
Happy spring friends! Enjoy the beauty our maker unfolds for us!
This is another of Nick’s favorites.
Start with equal(ish) quantities of yellow, red, purple potatoes & yams. This is what I had on hand from our garden:
First scrub them all very well. Then peel them if you must. I chose to peel the yams. (We call ’em sweet taters) Next chop them into bite sized pieces. Dump them into a pot of cold water as you chop to keep the taters from browning. When all are chopped & in the pot, boil them for about 12-15 minutes or until a fork slides into a potato piece easily. Drain well. Melt “some” butter in a skillet. Depending on your amount of potatoes, I usually use 1/2 to a whole stick of butter. A skillet with sides works best. After the butter is melted & starts to bubble, carefully dump in your boiled taters. With a spatula, gently turn them over several times to coat with butter. Let them sit for a few minutes, then turn occasionally cooking for about 15 minutes-allowing the edges of the taters to get somewhat browned & crispy. When they are to your crispy liking, season with garlic salt & pepper. Sprinkle on some fresh grated Parmesan just before serving. Mmm. Delish.
the Cedar Place 