Turkey Tracks: May 23, 2021
Lunch Break From Garden
I am just in from working in the garden all morning.
I grilled two little lamb chops to go on my lunch salad—the grill is just at my kitchen door, and it doesn’t take but a minute or two to fire it up and let it heat.
The lettuce is from the cold frame—which is overflowing with lettuce goodness. I’ve been happily taking bunches of the lettuce to friends. And now I’ll include some fresh herbs as the chives are ready to cut.
This salad also has leftover halved boiled Brussel sprouts, carrot, a yellow pepper, cucumber, Vidalia sweet onion, and mint, regular and garlic chives, and some tarragon. I top everything with salt, dried herbs (dill and Penzey’s Sunny Paris mixture, and drizzles of a really fine olive oil from Organic Roots. (I can’t do vinegar.)
AC killed one of the garter snakes who live here two days ago. I thought the snake had escaped him, but he apparently dogged it out into the open, where he shook it. I found the carcass down on the rocks in the lower wall in front of the house the next day. I knew he’d gone back after it as he had streaks of blood on his coat and there were no marks on him.
These garter snakes are such pretty little creatures, with their vivid green stripes and bits of red here and there. Their presence signifies one has a healthy garden I think.
I’ve saved two more from the jaws of death—one yesterday and one this morning. One, if it is the same snake. And this time I made sure each snake was in a good hiding place.
I spent a chunk of the morning watering. It is so dry. And when I came in for lunch, there was an alert on my phone about a line of thunderstorms heading our way.
I hope so. It is getting dark. I brought in my buckets, shoes, and gloves just in case.