Here are pictures of our SF garden. We did have fun making these mobile 2′X4′ raised boxes full of Mel’s Mix. They are easy for us old farts to move about on our tiny property and raised to let the rain drain thru. Our plants seem to like them with the chicken wire covers as birds, squirrels, bunnies, deer and raccoons cannot get to the fruits of our labor. The first two boxes are full of chard, lettuce, yellow tomatoes (they aren’t progressing very fast), Kirby cucumbers, Black Beauty zucchini, Kentucky Wonders and Purple Pole Beans. We got a late start, but the pole beans, cukes, chard, lettuce, and zucchini are really taking off. The third box is full of herbs, and I will try to over winter them. I think I can. We have one more box to plant. Below the fold is for biscuit….a buttermilk chicken recipe that is delicious. I used to have it once a week at the Dakota Restaurant in downtown Dallas in the early 80′s when I worked near there. It was a really nice restaurant below street level in a courtyard setting. Cool!
Dakota’s Chicken Salad
Serves 6
6 boneless/skinless chicken breasts or 2-3 lbs chicken tenders
flour
garlic powder, salt and freshly cracked black pepper to taste*
1 1/2 C buttermilk (I like to add a little tabasco)
3/4′s peanut oil and 1/4 lard for frying
dressing:
1 C heavy cream, whipped
1 T whole grain mustard
up to 2 C REAL mayonnaise, adjust to your taste
2 T parsley, minced
2 scallions, chopped
1/2 C red, yellow and green bell peppers, chopped
sea salt and freshly cracked black pepper to taste (not too much)
lettuce for plate
Prepare dressing first. Mix together whipped cream, mustard, and mayo together. Fold in parsley, 1/2 the scallions, and 1/2 the bell peppers. Let sit. Then season.
Remove skin from tenders if they have skin. Lightly pound chicken to an even thickness. Combine flour and seasonings in a shallow bowl; place buttermilk in another shallow bowl. Heat about 1/2″ oil and lard in a skillet until hot. Dip chicken in flour then buttermilk then flour and fry until golden and tender. Drain. If using breasts, cut into bite size pieces.
When chicken is drained, line a bowl or platter with the lettuce, pile chicken on top and pour dressing on chicken. Garnish with the reserved scallions and bell peppers.
*I also like using “Jane’s Krazy Mixed-up Seasonings”
2 Comments
Definitely a dash of Tabasco. I can’t wait to try this. I’m pretty sure i can this weekend, too.
Your gardens are wonderful! What herbs do you have? There are some I’ve had no problem overwintering (thyme, fennel, sage), while others fail at the least hint of cold.
I’ve found some great little walking trails here with live oaks. I just downed a quick dinner and am going for a hike – something I haven’t done in a long, long time. Yay!
Good for you on the walking! We are going out tomorrow on the trails around the lake. Today has been rainy and cold, but a good change from the heat of last week.
The herb garden has chives, lemon thyme, English thyme, thai purple basil. tarragon, flat leaf parsley, and I planted some dill. The vacant square is for some fennel that I have sprouting in the house. Two kinds of rosemary are in the square pot. I also have french tarragon, oregano, thyme, and a curry plant in a flower bed next to the house that survived last winter.
I have also sprouted nasturtiums and am trying to sprout squash. We will see.
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