Garden Update and Shout Out to my FIL

My in-laws left yesterday after a 10 day visit and we’re sad they had to go. They’re very easy-going people and self-sufficient guests. I never feel like I have to entertain them. Sonny always has such a great time with them too. When Hubby and I had a date night, they did breakfast-for-dinner night, complete with pancakes, bacon and scrambled eggs. Sonny’s friend was over that evening and he actually said," I wish I had grandparents like yours."

I have to give a big shout out to my FIL. He built me another planter box. A large planter box. One that holds 1 cubic yard of soil. I planned to have the soil delivered, but when I told him they couldn’t do it until later this week, he offered to go pick it up. He shoveled a cubic yard of soil into 17 bags, loaded them all into my Highlander (and they said it wouldn’t fit but he showed them!), then emptied it all into the box just so I could get my plants into the ground over the weekend. He also mowed our lawn, front and back. Didn't I tell you the man has skilz?!

My brand-spanking new planter box!!

This weekend was nothing short of perfect—warm and sunny. I got my vegetables and herbs in the ground on Saturday, and I swear they have already grown an inch or two! Here’s what I’ve got going so far: several varieties of tomatoes, Chinese cabbage, sugar snap peas, cilantro (2 varieties), basil (3 varieties, including Thai sweet basil!), thyme, mint, fennel, peppers (3 varieties), cucumber, baby lettuce, and carrots. I can barely wait!

African basil

Thai Basil. I have mixed luck starting from seed, but they had starts at the nursery! Yay!

Vietnamese cilantro. Tastes similar to regular cilantro, but I thought I'd try growing something different.

Cilantro. I actually have several of these going because I use the whole plant, including the roots.

Mint. Mojitos here I come!

Thai hot pepper. As if I wouldn't grow chili peppers!

Sugar snap peas. One of the easiest and best yielding crops I've ever grown. They like the cold so I stick the seeds in the ground around early March. Sooner or later they pop up.

So tell me, what are you growing?

Soba Salad with Gochujang Vinaigrette

Hubby and I recently had an interesting conversation about food, things like what we're eating and spending on food. I think I'm fairly good at maximizing the food while minimizing the money, but we could definitely do more. For one thing, we can bring lunch and snacks to work. I usually already do this because my campus doesn't have any food options besides vending machines. Hubby works right next to a food court and a block of restaurants, so he's in the habit of going to lunch. I've always been willing to pack his lunch, but I think there was a lot of peer pressure from his coworkers to go out to eat. But now he wants to bring his lunch, and I couldn't be happier. I'm planning on getting some bento boxes and making it fun and interesting. Doesn't it sound like I'll be packing lunch for a kid? Who knows, maybe he can convince some of his coworkers that the cool kids bring their lunch to work?? How about you? Do you bring your lunch to work?

Since we've had access to so much lettuce lately, it's only natural we'll be bringing salad for lunch. One of the salads I threw together was a soba salad. I know that sounds a little strange, but I’ll tell you why it worked. The baby lettuce I've been getting at the farmers' market actually has flavor! Some taste like mustard greens, others taste subtly sweet, and some have a more familiar lettuce taste. They remind me more of herbs than lettuce. Tossed with the soba and a tasty dressing, it just worked. If you don’t have delicious baby lettuce available, try tossing the noodles with cabbage chiffonade, shredded carrot and finely sliced green onions. Another option is fresh asparagus thinly sliced on the diagonal or fresh sugar snap peas. I left ours "vegetarian" but you could throw in some meat or seafood. Whatever tickles your fancy.

The dressing I threw together is just a variation of my peanut vinaigrette. Yes, I know it’s cheating, but I’m lazy like that. I substituted the peanut butter with Korean hot pepper paste, and nixed the curry powder. Doing so little completely changed the flavor. The result is a little sweet, a little spicy (but not too much for Sonny to eat), a little salty and a little nutty from the sesame oil. If you like Korean flavors, I think you’ll enjoy this.

Gochu jang (Korean hot pepper paste) Vinaigrette
makes about 1/2 to 1 cup

• 1 to 2 tbs Korean hot pepper paste
• 1 tbs honey
• 1 tbs sesame oil
• 3 tbs rice vinegar
• 1 tbs tamari
• 1 clove garlic, minced
• ¼ to 1/3 cup peanut (or a neutral oil)
• soba noodles, cooked according to package directions
• baby lettuce or other vegetables for the salad
  
• toasted sesame seeds for garnish
• cilantro for garnish
  

To make the dressing, combine everything in a medium bowl and whisk until smooth. Taste the mixture and adjust according to your preference (more tamari, honey, etc). If you're happy, start adding the peanut oil slowly all the while whisking to incorporate it. You may not need to add all of it.

To serve, toss the noodles in some dressing and set them atop your lettuce/vegetables. Top with your garnishes and drizzle more dressing on top, if desired.

I’m going to submit this to Weekend Herb Blogging , which was created by Kayln's Kitchen and is currently being hosted by maninas:food matters. It’s a weekly event, so there’s always a chance to participate! Click here to see who's hosting in the coming weeks.