My Own Private Idaho

Brian blog 2 1RThere seems to be so very much talk these days about ‘farm-to-table’ sourcing of food for an ever-growing number of restaurants.  The thought that perhaps the meat and produce were grown locally, or even better, on the premise, makes food seem extra healthy, no matter the amount of butter, salt or oil chefs add to make it taste good!  Restaurants based on this concept where I live in Minneapolis can’t find enough tables and chairs for their trendy clientele, and Pinterest can’t find enough bandwidth for the photos.

Brian blog 2 2LSo, what to do with all this extra land around my home, now that the flower gardens are maturing and the chickens are getting settled?  Create a ‘yard-to-table’ flow of fresh greens, vegetables and berries that can bring organic, healthy and creative benefits this summer and every summer that follows!

I can think of no one better to partner with than my Partner Aaron. He’s a farmer’s son and knows a great deal about planting and crop rotation. Me, I’m just a non-stop farmhand that can go after the weeds (including the roots!) for hours. I just start with 70’s hard rock in the a.m. and finish Brian blog 2 3Rhours later with the best of the 90’s blaring from my Bluetooth speakers and Spotify.

Over the winter, Aaron created a potager (a kitchen garden) and, together, we planted over 100 unique types of vegetables, fruits and berries this spring.

Five types of lettuce (including the delicious Red Romaine and Little Gem), three varieties of blueberries, French breakfast radishes, Roquefort beans, wax beans, and Dragon beans will for sure expand the gastronomic journey for all dining at our home.

Brian blog 2 4L (2)Sure, sure, you’re absolutely right . . . this is going to be some of the most expensive produce brought to any table, but it’s food we created for ourselves and friends.  And how exciting to see otherwise unused property become something very useful, and seeds go from packet to produce!

Oh and the seeds . . .  please don’t ask the price of the seeds! They’re not just any seeds.  Aaron had to find non-GMO seeds from probably one of the last places on earth that purvey Berian blog 2 5Lthem: the Baker Seed Co.  I guess we’ll just look the other way on the total cost of seeds, plants and water bills as we prove the cliché, “You get what you pay for.”

Is there a saying “A farmer’s work is never done”?  If not, there should be because in August we’ll be installing the next round of plants in the rotation per the potager.  More beets, squash and melons will be next on the menu for our fall harvest dinners with Brian blog 2 6Mfriends.

Brian blog 2 7ROh, and the rabbits!  Yes, they couldn’t be more excited for us and our little private Idaho. They eat well. They eat organic. They have variety. They, are very happy here.

So, tell me about your garden!

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6 thoughts on “My Own Private Idaho”

  1. Great blog!! Very inspiring! I have a few herbs but this makes me want to expand! How do I follow your blog? Great writing too ! Congratulations Brian! Love your Waterford and Margie shows!!

    1. Kathy, thanks for your kind note. If I inspire even a single person with my blog, I feel very accomplished. Thank you for being my first responder! I am so glad I sent even a little inspiration your way. Herbs are a great start and those alone can make a huge difference in the taste of the food you make and your budget too. If you have any tips for me on growing rosemary, I can learn and be inspired from you! Thanks too for watching our shows. The Waterford and Style at Home With Margie shows are some of my best moments with my close friends Jorge and Margie. If you want to follow any of our blogs, just keep coming back to this blog page, or select by host at the top of the page. Till our next exchange, have a terrific summer….there is still more of it to enjoy!

  2. So very ambitious of you and Aaron❣ My sis is retired and does the same every year and also got some chickens recently. It’s a growing trend in the USA.
    So who is learning to pickle, can and freeze? My sis makes a pickled green bean with a little garlic and hot pepper for heat – which we all line up for a jar at Summer’s end. Also she makes great pickles and a corn relish. Of course there’s the whole canning of tomatoes and sauce too. I don’t do any of that – I still work😝

    1. Hi Ardis, thank you for all your support and for your note. Like the raising of the chickens and the planting of the gardens, I will learn how pickle and freeze from my Guide in Life Aaron. I am the flowers, trees and shrubs half of our relationship. Perhaps we should all share and compare pickling spices and recipes when the time comes. I like the idea of adding heat to the mix. In the meantime, enjoy the rest of your summer….something tells me you will! And we can perhaps do a canned harvest exchange this with you and those veggies your sister prepares so well.

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