March 30, 2020
The Lure of the Spring Vegetable Garden
Like many of you, we have been itching to get into our vegetable garden. Our raised beds have been calling to us! We already have transplanted a few plants and put in some early spring seeds. We hope that by the time these vegetables are ready to harvest, you will be dining with us at Buckhorn Inn!
Vegetable Transplants
We transplanted some Redarling brussels sprouts plants. The Burpee catalog http://www.burpee.com describes them as “marvels of flavor, serenely balancing bite and mild sweetness”. The purple-red buttons will appear in our menus steamed, broiled, or roasted.
One of our beds is planted with brussels sprouts and pole beans.
Seeds in the Vegetable Garden
We sowed a lettuce blend this year. We will be growing six varieties of loose-leaf and crisphead lettuce: Lolla Rosa, Royal Oak Leaf, Black Seeded Simpson, Little Caesar, Matchless Butterhead, and Salad Bowl. These varieties are slower to bolt when the weather turns hot. The various colors and textures are sure to make beautiful salads for our dinner guests.
The Prizm Hybrid kale will offer a rich and sweet flavor for salads when young, then add a nutty flavor to soups when more mature.
Do you like okra? We do too! This year we planted organic Red Velvet okra, The 4-5′ tall plants will have red stems and will produce scarlet-red pods. We can’t wait to use these tender pods in soups and stews.
This year we are trying Pusa Rudhira Red carrots. This variety is very high in beta-carotene and lycopene. So it is nutritious as well as beautiful and delicious! This carrot was created to provide healthy and hardy vegetables for India’s subsistence farmers. http://www.rareseeds.com
Pole beans have been strong producers in our beds. This year we are growing green Kentucky Blues, yellow Monte Gustos, and purple heirloom Trionfo Violetto.
Our Oregon Sugar P0d II snow peas will become favorities. This variety stays compact, an important quality for raised bed gardening.
We planted a few hills of Country Gentleman sweet corn. This is a shoepeg type corn. Therefore the kernels will be in a zigzag pattern rather than in rows. This variety is touted to be one of the best heirloom sweet corns. We love sweet, milky, tender white corn!
Please let us know about your garden plans! We love to talk veggies.
March 25, 2020
Time to Think of Spring
We are welcoming spring to the Buckhorn Inn.
Spring is coming to eastern Tennessee. The trees are flowering and, on warmer days, the honey bees are venturing out. We thought you might enjoy a few of our favorite poems about spring. If they inspire you to write your own, please share them with us! One of our favorite poetry sites is http://www.famouspoetsandpoems.com
Spring Pools by Robert Frost
These pools that, though in forests, still reflect
The total sky almost without defect,
And like the flowers beside them, chill and shiver,
Will like the flowers beside them soon be gone,
And yet not out of any brook or river,
But up by the roots to bring dark foliage on.
The trees that have it in their pent-up buds
To darken nature and be summer woods–
Let them think twice before they use their powers
To blot out and drink up and sweep away
These flowery waters and these watery flowers
From snow that melted only yesterday.
The Wind Sings Welcome in Early Spring by Carl Sandburg
The grip of the ice is gone now.
The silvers chase purple.
The purples tag silver.
They let out their runners
Here where summer says to the lilies:
“Wish and be wistful,
Circle this wind-hunted, wind-sung water.”
Come along always, come along now.
You for me, kiss me, pull me by the ear.
Push me along with the wind push.
Sing like the whinnying wind.
Sing like the jostling obstreperous wind.
Have you ever seen deeper purple . . .
This in my wild wind fingers?
Could you have more fun with a pony or a goat?
Have you seen such flicking heels before,
Silver jig heels on the purple sky rim?
Come along always, come along now.
A Light exists in Spring by Emily Dickinson
A Light exists in Spring
Not present on the Year
At any other period–
When March is scarcely here
A Color stands abroad
on Solitary Fields
That Science cannot overtake
But Human Nature feels.
It waits upon the Lawn,
It shows the furthest Tree
Upon the furthest Slope you know
It almost speaks to you.
Then as Horizons step
Or Noons report away
Without the Formula of sound
It passes and we stay–
A quality of loss
Affecting our Content
As Trade had suddenly encroached
Upon a Sacrament.
March 2, 2020
Mulligatawny Soup is a Guest Favorite
Are you familiar with mulligatawny soup? It is new to many of our guests, but once they sample it, it becomes one of their favorites! Mulligatawny is a soup with South Indian roots. The name originates from a Tamil word and loosely means “pepper water” or “pepper broth”.
The original version made popular in Madras was vegetarian. It was originally prepared with peppers, hence the name. Indian cooks made the recipe to fulfill the British desire to have a soup course. It became popular with employees of the East Indiana Company during colonial times. In the 1800s British cookbooks began to feature many different variations on the recipe, some with meat. Several brands of tinned soup became available. The noted explorer Dr. David Livingstone took mulligatawny paste with him into the deep interior of Africa. http://www.livehistoryindia.com
A warm bowl of soup is perfect on a raw spring day.
Mulligatawny is a rich curried soup. The recipes have changed to suit differing tastes in Western culture. It is usually made with chicken stock, although vegetable stock may be used. Apples add a sweet/tart note to the vegetables. Almonds, raisins, and coconut milk are often added. Freshly grated ginger is best in this recipe although powdered ginger may be used. This soup blends British tastes with Indian spices. We hope you savor this delicious soup.
Mulligatawny Soup Recipe
|
|
|
|
|
1 |
|
Chicken, cut up or quartered |
|
3 |
Qts |
Water or chicken broth, unsalted |
|
4 |
Ribs |
Diced celery |
|
1 |
Med |
Diced onion |
|
3 |
|
Diced carrots |
|
3 |
|
Diced tart apples |
|
2 |
Med |
Peeled and diced turnips |
|
1 |
Med |
Diced tomato |
|
1 |
Cup |
Rice |
|
1 |
Tbl |
Curry powder |
|
1 |
Tsp |
Ground ginger |
|
1 |
Tsp |
Black pepper |
|
2 |
Tbl |
Salt |
|
1 |
Tsp |
Thyme |
|
1 |
Tsp |
Oregano |
Combine all ingredients in a stock pot and bring to
boil. Slow boil for 45 minutes. Remove chicken
from pot and let cool. Pick meat from chicken,
discarding skin and bones. Return meat to pot.
Cook until vegetables are tender. Taste and correct seasonings. Serve steaming hot and topped with a spoon of plain yogurt.
Yield: 10-12 servings
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