The garden is calling.
It’s dialing 911.
It’s saying, ‘Cheryl. We’ve had enough. We’re spent. Harvest our bounty now or your toiling will be for Not’.
I may not listen to
anyone anything else, but the garden is my muse and I always pay attention to her- sometimes at Midnight. Sometimes with very little else on but gloves and a hand spade.
When the mood strikes you- non?
However… when I returned from a recent trip, I walked into, not a garden in Eden, but more of a hothouse in Hell.
It’s HOT down here, and the produce is wilting (much like my hair and temperament).
Ben said, “You need to water.”
I said, “Really? You’re just putting that together?”
Alas, it was too late to un-fry the heat stress (and I’m only partially talking about the veggies).
yanked clipped the cucumbers and okra and basil and eggplant and lemons and dill and pitched disposed of all of the stalks and transported a bounty of produce into the kitchen where I promptly fired up a flame and brought a hugeass pot of water to a rumbling boil to sterilize jars in a house that my husband was trying desperately to keep cool because it’s time to Can.
“You’re really gonna do that? Now?”
“Yes. I am.”
“Do you see that the indoor temperature is rising with all of that steam your creating?”
“I can’t control Weather.”
And so, from my kitchen to yours, this week’s posts will all be about the art of “puttin’ up” the garden (and sometimes with husbands) and eating a little sunshine.
- 2 1/4 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup butter, softened to room temperature
- 1 egg yolk
- 2 cups sugar
- 2 tablespoons yellow corn meal
- 2 tablespoons flour
- 6 eggs
- 2 tablespoons fresh lemon zest
- 1/2 cup lemon juice
- 8 tablespoons butter, melted
- 1/4 cup whole milk
- Garnish with powdered sugar and any sliced fresh fruit
- Preheat oven to 350
- Prepare the crust:
- In a food processor bowl pulse the flour, sugar and salt. Add the softened butter and egg yolk and chop until crumbly.
- Press the mixture firmly into a deep dish 10 inch tart pan (with removable bottom) covering the bottom and sides.
- Bake for 15 minutes, then remove to a wire rack and let cool for 20 minutes.
- INCREASE the oven temperature to 375.
- Prepare the Filling:
- In a large bowl combine the sugar, flour, and corn meal.
- In a separate bowl mix the lemon zest, lemon juice, melted butter, and milk together.
- To the flour mixture, whisk in the eggs, one at a time, then add the lemony milk to the mixture and blend until fully combined.
- Pour the mixture into the prepared crust.
- Bake at 375 for 50 minutes, or until center is set.
- Remove from oven and transfer to a wire rack to cool for 2 hours, then remove the tart from the pan onto a serving platter and garnish if desired.