Monday, March 26, 2007
Well Lauren, here it is at long last! The picture you have been waiting for.Yesterday was our first day we stayed at home all day and tended to the yard. We broke out the lawnmower and did a good amount of weeding as well as organizing the work shed. Mowing the lawn took almost 3 hours which was fine, but I might want to put a sun shade on the mower - that is if it is not too windy. We are never without a good "breeze" or should I say "gale".
We have / had a few rows of hedges here called Wiliwili that were infected by a Gall Wasp and were destroyed. It was an island wide epidemic that has nearly wiped out the endemic Hawaiian tree. John just knocked some down and began making a "fence" to disguise a brush pile.
We will plant something in front of this to disguise it even further.
And remember those ornamental pods from the palms I said i would find a use for? Well... I worked them into a row of dead Wiliwili's to create a more rail like fence. Eventually we will get rid of all the Wiliwili stumps, but for now this is a good fix.
Halfway through the day John made another batch of fresh lemonade.
Our basket of plenty.
A beautiful and tart pink guava.
The eggplant bush. There must be 40 eggplant on this thing. We better get to eatin'.
With all the abundance of treats from the garden, we incorporated a few into our dinner. Guava, eggplant, tomatoes, oranges, lemons, limes and papaya. I am not all that into eggplant, but on the advice of Parnell I whipped up a grilled vegetable salad that was amazing. For the chicken I marinated it in fresh guava, crushed garlic, grated ginger salt and pepper.
Recipe for grilled vegetable salad as follows.
Brush eggplant, red, yellow and orange peppers, tomatoes and pineapple on both sides with olive oil and grill.
(use any combo of veggies that you like... Parnell suggests asparagus and okra as well)
juice of 1 fresh lime
1 clove finely chopped garlic
1 teaspoon grated fresh ginger
1 chopped scallion
1 teaspoon chopped mint leaves
1/2 teaspoon sesame seeds
dash or 2 of ground coriander
pinch of chili flakes
1 tablespoon Raw Brown Sugar dissolved in 1.5 teaspoons hot water
1 tablespoon rice vinegar
1 tablespoon shoyu sauce
1 teaspoon sesame oil
After veggies are grilled, dice and place in large bowl. Pour dressing over, toss and serve.
Good the next day as a cold dish as well.