I’ve decided to ignore the rabbits and plant my garden.
I’ll take reasonable precautions, such as repair the holes in the fence, sprinkle anti-rabbit pellets around the most tempting crops, and plant catnip (farmer’s advice) amongst the rest.
It will work…. Or not.
I am not going to spend 250 Euros for an electric fence so that I can grow sweet corn, beans and courgette in peace. That’s my line in the sand and I refuse to cross it.
I also decided I’m not going to worry about.
I’m going to enjoy the flowers instead.
You may remember that last year, with mon mari lazing about the hospital, I didn’t get a proper herb garden planted in our new house.
You may remember my herb garden at our old house:
I did all the work myself, well, except for the roto-tilling. I loved it. I’d always wanted a big herb garden and I had one.
Doesn’t mean I’m ever going to do it again, though….
This was my herb garden last year:
A concrete cow trough. Right, things change…..
This will be my herb garden this year:
It’s 3 feet deep and runs the length of the fence between the small gate (seen behind the cow trough) and the main gate, about 35 feet.
Mon mari roto-tilled it last week and, with the help of my trusty pick axe I’m digging in the little wooden fence. We got a meter of dirt today, so I’ll fill it in, and finish the fence over the next few days.
In the meantime, I can enjoy some of the blooming flowers…
And one pussy willow…
What are you fixing for Easter?
I’m thinking lamb….
I may have mentioned how tidy the French are when it comes to meat – they like to tie everything up in neat packages. They also like to cut the leg bone on the lamb so that it fits more neatly into the baking pan.
This is a simple dish, but, sometimes, you just have to let the ingredients shine….
Roast Leg of Lamb with Garlic and Rosemary
This will serve 4, or 2 with leftovers, roast potatoes accordingly, 12oz (350gr) for 2, 24oz (700gr) for 4….
1 leg of lamb, 2 – 3 lb, (1000-1500 gr) depending on bone
2 tsp dried rosemary
3 cloves garlic
2 tbs olive oil, divided
1/3 cup white wine
Lamb: Peel and cut garlic into slivers, 15 – 20 in all. Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit. Place lamb in a roasting pan, drizzle with 1 tbs oil and sprinkle with rosemary. Insert meat thermometer, place in a preheated oven and roast, 400F (200C) for 30 minutes.
Potatoes: Scrub new potatoes and cut in half if large (for a new potato). Toss with remaining 1 tbs oil and arrange around lamb. Pour wine over the lamb. Continue to roast until lamb is done, about another 30 minutes. Lamb is rosy at 130F (54C). If lamb is done earlier, remove it and continue roasting
potatoes. When done, remove the lamb, cover loosely with foil and let rest 5 – 10 minutes.
To Serve: Spoon potatoes onto a platter. Slice some of the lamb, arrange next to the potatoes and serve.
In case you’re wondering what mon mari is doing whilst I’m working in the garden, he’s finishing the kitchen cabinets…. Shhhh, quiet, don’t want to disturb him until he’s done.
Good thing I made those stupid under-the-counter curtains last year.
Okay, in his defense, it’s finally warm enough for him to work in the barn again for long periods of time.
Whatever, we’re having artichokes with the lamb – you?