It’s Garden Day! A perfect sunny, 70 degree day and we have plans to spend it in up close and personal with our soil. I’m about to head out for a run and then over to yoga while the husband does his usual Saturday morning at the office, then it’s on.Thursday night after a super scallop dinner (back to that in a sec), we headed out to shop for our garden. We got to talking about what to grow during dinner and just couldn’t wait to go see what we could find. Here’s the final list…
- 3 types of tomatoes (yellow cherry, beefsteak, and one other “regular” tomato)
- yellow bell pepper
- blackberries (a last-minute addition)
We bought most as little plants, but couldn’t find zucchini already started, so, we bought the seeds. They had 4 or 5 different brands and packages, but we went with this one.
No run of the mill zucchini for us. We had to go with the one with personality. Pretty sure they won’t actually have faces 🙂 (Oh, I hope not!), but we couldn’t resist the packaging.
After we clean up post-planting, we are heading to dinner with a friend of Jensen’s from high school at a place called Mulberry. I’ve never been there and love trying out new places. It is a little wine bar downtown with a fun cheese selection and what looks like a rockin menu.
I’m sure we’ll be ready for a drink after an afternoon of gardening. Jensen for sure, since I’m like an infant when it comes to plants. I’ve been known to kill a plant or two without even trying (that might have been the problem…”I have to water them EVERYDAY?”)
That is one of my masterpieces from last year. In my defence, we had record breaking heat and a draught last year. However, to tell the whole truth and nothing but, we do have a hose from which water flows freely. Poor plant. Why it’s still hanging out there?!
To further show my horticulture ignorance, Jensen told me this morning that we have to mend the soil before we can actually put the little guys in the ground and that it would be 40-60 days before we see the fruits (or veggies 🙂 ) of our labor. What?! Seriously?! I admittedly have patience problems, but I guess now is as good a time as any to learn it. Whole Foods and Sprouts will have supply me in the meantime.
What are your weekend plans?
Lemon Shallot Scallops – Serves 4
2t olive oil
1.5lbs sea scallops
3t minced shallots
1/2t bottled garlic (I used a fresh clove – minced)
1/4c dry white wine
1T fresh lemon juice
2T finely chopped parsley
Heat oil in a large pan over medium-high heat and sautee the shallots for about 2 minutes per side or until done. Remove the scallops and keep warm. Melt the butter in the pan. Add the shallots and garlic and let sautee 30 seconds. Add wine and lemon juice and cook for 1 minute. Return the scallops to the pan and toss to coat. Remove from heat and sprinkle with parsley.
Nutritional Info: Cal: 204 Fat: 5.4g Preotin: 28.9g Carbs: 6g
Sodium: 581mg Fiber: 0.2g Cholesterol: 61mg Iron: 0.8mg