Gardening is all fun and games until the, um, gardening starts
My grandmother could put any kind of flower in the ground and it would grow on demand, but the real gardener in the Jackson household was my grandfather. His kitchen garden fed us all with the best tomatoes I’ll ever eat, squash, beans, okra and so on. He could harvest lettuce up to July and would plant peppers willy nilly because he liked to see what happened when they made their own hybrids.
Every winter he’d start with seed catalogs, poring over them, marking his favorites, pondering over something new and improved. I loved looking through them, at the herbs and vegetables as much as the flowers (which were just so pretty), and as I got older I’d pick out a thing or two I wanted to try. Granddaddy grew garlic because I wanted him to try it, but it’s the only herb I remember in his gardens. We thought about asparagus a time or two, but he had no real interest in it and I definitely didn’t want to actually garden. I liked the shopping. And I loved it when the seeds started coming up in his greenhouse.
I’ve opted out of catalogs, but I get just as excited looking online. I have a friend who goes over the top, ordering more than he can possibly plant, so I reap the benefits of his exuberance and don’t even bother with starting seeds indoors myself. I plant vegetable seedlings that come from him, and keep my buying to herb seeds that I can sow when the ground is warm enough. With a couple of small raised beds and pots with good soil, I can grow arugula, basil, parsley, tarragon, sage, thyme and mint. I love the beginning of it, when it’s all so full of promise. So maybe this year will be another one when those big fat green worms destroy my tomatoes (y’all, this can happen overnight, no joke). Or maybe this will be the year I end up with so many juicy tomatoes I share them with everyone. You never know, and that’s what makes it fun —though sure, some outcomes are better than others. This is the first of the three best parts of the season, followed by the first sprouts, then the first harvest. After that, it won’t be long before I start complaining about the weeding, the watering and the worms. I’d love to hear about what you grow and what you do with it.
Open and opening
Don’t want to bother with a garden? Don’t. We are blessed with a bounty of farmers markets in town, and the
opens for the season April 7. This year hours will be 8 a.m. to 1 p.m., making it easier for folks to have a fighting chance at getting there before the stuff they want is gone. MFM is at Central Station, at the corner of G.E. Patterson and S. Front.
Farmers Market Memphis
has opened at 412 S. Main. You’ve seen its prepared foods at farmers markets and groceries around town, and now you can go in and eat Greek food. It’s open for dinner at 4 p.m. and plans to open April 1 10 a.m. to 8 p.m. Tuesday through Saturday and 10 a.m. to 3 p.m. on Sundays for brunch. (But it might open early for lunch, so if you want to give it a try before April 1, call the restaurant at 901-249-6626 and see if it’s serving.)
Right now a Greek plate for dinner is $10 and includes an entree such as spanakopita, pastitsio, moussaka, a large Greek salad or an order of dolmades and a side, which could be a small salad, pita chips and dip, tabouli and so on. Sunday brunch includes lamb or Greek spatchcock chicken with two sides, served family style, and it’s $39 for four people. Wine and beer are sold. JoBeth Graves, who owns it with her husband, Jeff Watkins, had me when she said, “Remember Melos?” I can’t wait to get down there.
opens its third location on Saturday. This one is at 3670 Houston Levee in Collierville, and to celebrate, all three stores will offer $2 pops all day. You can check out the new place or stop by MemPops in Crosstown Concourse or the original store at 1243 Ridgeway Road. Take note that MemPops collects tips for a different charity or nonprofit each month and in April will be donating to the National Civil Rights Museum.
Coming up
Even though it’s a week late, this month marks the first monthly Third Thursday Tasting Club at The Grove Grill, 4550 Poplar (it was delayed a week because of spring break). Here’s the deal. Each month Third Thursday will feature cocktails, wine, beer and food prepared by chef Chip Dunham. The format might change, but it’s $45 each month, and by becoming a member, you get other benefits such as half off a bottle of wine, a free appetizer and discounts on special dinners. On Thursday, seasonal plates will be paired with Casamigos tequila, High Cotton beer and Brandborg Vineyards wines. Call 901818-9951.
Contact Jennifer Biggs at 901-5295223 or biggs@commercialappeal.com. Friend her on Facebook at facebook.com/jennifer.biggs.100.
RECIPE OF THE WEEK
I run so hot and cold on salmon. It’s easy to get bored with it as it’s everywhere, but now and again I can’t get enough of it. My daughter could eat it every day and recently called for a recipe I used to make, which wasn’t a recipe at all but just a method. To give her directions, I Googled something similar and came across this recipe. She said it was great, and it’s on my menu for the coming week. Salt and pepper, to season teaspoon paprika (mild, sweet or smoky) 2 tablespoons butter 4 cloves garlic, finely chopped or minced 4 tablespoons honey 1 tablespoon water 2 teaspoons soy sauce 1 tablespoon fresh squeezed lemon juice (plus extra to serve) Lemon wedges to serve
to the middle. Preheat oven to broil settings on medium heat. Season salmon with salt, pepper and paprika. Set aside. Heat the butter in pan over mediumhigh heat. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavors to heat through and combine. Add in the lemon juice; stir well to combine all of the flavors together. Add salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired). (Optional: Add the lemon wedges around the salmon; it adds a stronger lemon taste.) Baste salmon one more time then transfer the pan to your oven to broil for a further 5-6 minutes, or until the tops of the salmon are nicely charred and the salmon is cooked to your liking. To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables, over rice or with a salad. Serves 4.
Arrange oven shelf
Source: chefdelites.com