I love this time of year! The weather has warmed up, we are busy as anything, and the seeds and plants that we planted months ago are finally starting to produce their fruit.
First in line were the lettuces. Rather than planting them down in our ‘forest garden’, we planted them near the house. I don’t know why it has taken us so long to plant them up here – it makes so much sense! Rather than going down to water one day and finding out they have all bolted, we can watch them day by day, and pick them when they are succulent and young.
Next up, cherries! Every day for the past 2 weeks, we have been picking bowlsfull of cherries for breakfast, lunch and dinner! Can you imagine a better dessert than freshly picked, sweet, ripe cherries?
This week, husband Kenton gave me a bright orange gift – our first two carrots from the garden! We served them fresh for dinner, along with new potatoes fresh-dug from the garden, served at room temperature with a dressing of olive oil (Yunquera Gold, of course) and vinegar. Potato salad Casa Tyr style!
I’m now very much looking forward to our first blueberries! We planted them last year in a half barrel (courtesy of our friend Manuel) and this year it looks like we will have a lovely little crop of blueberries.
Buy organic? No, we don’t have to, we grow them ourselves. No pesticides or herbicides – it’s just the way we do things at Casa Tyr!
New potato salad
1/2 red onion, finely chopped
1 pound new potatoes, washed but not peeled
1 clove garlic, finely chopped
1 tin really good quality tuna, drained (optional)
Yunquera Gold olive oil
white wine vinegar
salt and pepper
fresh chives, chopped (optional)
Cook the potatoes until tender. Mix with onion and garlic, and tuna, then dress with olive oil and vinegar to taste.
Serve at room temperature, season to taste. If desired, garnish with fresh chopped chives.