Tomatillos transplanted

Well, since yesterday was so windy, we took a day off from farming and drank beer at my house. I covered the butcher block with a cloth and repotted all the tomatillos right in the kitchen. The tomatillos were already 5-6 inches tall and the roots were bursting out of the newspaper pots.

I didn't have 50 or so 4-inch pots, so I used plastic beer cups. They might not be super eco-friendly, but they were cheap and readily available. I drilled a hole in the bottom of each one for drainage. All the repotted tomatillos got set up in the cold frame.



Compare the size of those tomatillos with the size they were on 3-27 when I separated them.




Next I will move all the pepper starts to the cold frame, and I'll have room for starting all the other seeds I bought.

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What We're Eating

Peas are fruiting strongly now, so we ate linguine with peas and lemon-caper sauce. Here's the recipe:

Linguine or other fresh pasta noodles
As many shelled peas as you have
2 TBS flour
2 TBS butter
several TBS lemon juice
1 teaspoon rinsed capers
salt and pepper to taste
handful of grated parmesan

Start a big pot of salted water boiling.

In a small saucepan, melt the butter and stir in the flour. Cook for a minute or two, then slowly add 1 cup of water, stirring constantly. Add lemon juice to taste (as much as 1/4 cup if you're brave), capers, and a pinch of salt (to taste). Let this sauce simmer for a minute or two to thicken.

Toss the fresh pasta in boiling water. Cook for about 4 minutes and add the shelled peas. Cook for 2-3 more minutes (until pasta is al dente and peas are just cooked), drain, and return to warm pot. Add the sauce and parmesan, and toss thoroughly.

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Last night we ate that with some fresh quiche (made with eggs from my chickens of course, and stuffed with onion, bell pepper, asparagus, fresh chard, and shallot greens) and Karen's green garbanzo hummus spread on homemade rolls. Mmmmmmm!

My home garden is producing lots of lettuce right now, both in the lettuce table and also the romaine style plants that are in the ground.

Here's what the lettuce looked like on 3-27



And what it looks like now:



Also, we cannot forget RickC's asparagus! We planted them end of March. Here's the rows right after planting.



I'll try to get a pic of what they look like now. We can't eat them for several years but once they start producing, we should be getting a lot.