It’s past midnight, so technically this isn’t Monday anymore. I just finished filing my column for the newspaper, so this is when I have time to do my blog post. Who needs sleep?
I spent some time weeding the Garden of Infinite Neglect and the Garden of Perpetual Responsibility (GPR). Naturally, I didn’t get done with the GPR. I also added some dirt to the Smart Pot in which I’m growing a third crop of potatoes. I find that I can get two crops a year in the Smart Pots, about 3 lbs of potatoes per large pot. I harvest the potatoes, add fertilizer, and plant another batch of spuds from whatever potatoes have sprouted in my potato bin.
Good news is that I actually have a harvest to post this week, including the first of my ginger crop. I’m really proud to have grown my own ginger. I left some in the pot to grow more for next year.
I also used more of my homegrown yams. They are so tender it’s amazing. No strings, and the skins are so thin that I can eat them. The photo above is an optical illusion. They look large, but it took three of those little yams to make a serving. I served the yams with pork tenderloin roasted in a citrus-soy-ginger marinade. I modified the recipe from one in this February’s Sunset magazine. Here it is.
Roasted Pork with Citrus-Soy-Ginger Sauce
3 T mirin (sweet Japanese wine)
3/4 C chicken buillion
juice and zest from 1 Meyer lemon
juice and zest from half a grapefruit
1 T grated fresh ginger
7 T soy sauce
Mix ingredients. Reserve 3/4 C of the sauce and pour remainder over two pork tenderlions (2.5 lbs) in a pan. Cover pan with foil and bake at 350 degrees F for an hour.
Mix the reserved sauce with 3/4 C brown sugar and bring to a boil.
Using a baster, remove citrus sauce from the roasting pan and set aside. Pour hot sugar-sauce mix over the pork. Return pork to the oven and cook for another 30-45 minutes. Slice the pork and drizzle a bit of the citrus sauce over it.
On to the harvest.
4.5 oz. Lemon, Meyer
4.5 oz. Ginger
Total produce 9 oz. plus 5 eggs
If you were lucky enough to have a harvest this week, visit Daphne’s Dandelions.