New Seeds For The Garden

The new seeds for 2023:
SEED / 1 gram
SEED / 1/2 gram
ORGANIC SEED / 1/2 gram
ORGANIC SEED / 1/2 gram
ORGANIC SEED / 4 grams
SEED / 1/2 gram
SEED / 2 grams
SEED / 1 gram
SEED / 1 gram

It’s mostly fill-in for what’s been used up over the last few years. Looking at the weights, it’s a lot smaller quantities per variety than we’ve historically purchased. In retrospect it might have been better to buy some larger amounts.

For some other things, we’ve been setting a few aside and drying the pods — Fortex beans, Rattlesnake beans, and Super Sugar Snap peas, and replanting with “seeds” from the previous year. We also let some cross-section of the Guardsman bunch onions (scallions) go to seed so those are self-sustaining as well. We used to have Red Barons but I must have failed to propagate those, so more are on the way.

We’ve tried Bok Choi and Pak Choi in the past and those always got wiped out by bugs. We’ve tried row covers and organic pest solutions and neither really helped. I see other people succeeding so it must be possible. It’s worth a cheap try.

I’m going to hang some of the heat-averse herbs and lettuces in planters under the west-facing edge of the 2nd story deck, both to avoid the worst of the sun, and to keep squirrels from digging everything up. If at the end of the summer I feel smarter than the squirrels then it’ll be a win. I may add shade cloth around or over the hanging planters, though that might be too much shade in total. I’m always trying to increase our yield on lettuces and “under the edge of the deck” is one more thing to try.

Now that I think about it — Maybe under the north-facing side of the deck would work better. No direct hot sun during the day.

No-Fuss Roasted Potatoes

By Iron Chef Leftovers

Potatoes are not one of my favorite things to cook or eat since they act as more of a flavor vehicle for what they are cooked in rather than having a great deal of inherent flavor on their own. Mrs. Iron Chef however loves them so I do occasionally make them, but I am constantly looking for new ways to cook them.  I came across an easy, no-fuss, one pot recipe on America’s Test Kitchen that I figured was worth a shot. Basically it calls for braising the potatoes first and then searing them, but it didn’t involve even taking them out of the pot, and only a couple of ingredients, so it really doesn’t get too much easier than this.

The Software

1 lb. Red Potatoes, roughly 1 to 1 ½ inches in diameter, washed and halved

1 cup water

3 cloves of garlic, peeled

2 teaspoons of salt

3 tablespoons of unsalted butter, in 6 pieces

1 tablespoon, fresh squeezed lemon juice


The Recipe

Arrange the potatoes in the bottom of a skillet (don’t worry about over-crowding, it won’t matter, I used a 10 inch, straight sided skillet) so that all of the cut surfaces are in contact with the surface of the pan. Add the water (it should come up about half way on the potatoes, add more water if necessary), butter, salt and garlic to the pan. Turn burner on high and heat the skillet until the water comes to a boil. Reduce heat to medium and cover for about 15 minutes. Check if the potatoes are cooked after 15 minutes (a knife inserted should pull out easily), if they are not, cover until they are. Once the potatoes are done, remove the lid and remove the garlic to a bowl. Increase heat to medium high and continue cooking until the bottoms of the potatoes are golden brown – all of the water will evaporate leaving just the butter (this should take 10-15 minutes depending on your stove). While this is happening, mince the garlic and combine with lemon juice. Once the potatoes are done, remove from heat and toss in garlic and lemon. Season with salt and pepper to taste and serve.



I would recommend using a non-stick skillet for this process to keep the potatoes from sticking to the bottom of the pan. The recipe scales easily, just put enough potatoes to fit in the pan and add enough water to come up half way on the potatoes. You probably won’t need to add more butter unless you use something larger than a 12 inch skillet. Fresh rosemary, sage, thyme or oregano would work well with this recipe. Just mince them and add them at the end with the garlic.

Quick Chicken Parm

By Iron Chef Leftovers

Chicken Parm is one of my favorite things – how could it not be, breaded chicken, sauce and cheese. Recently, I had a family member have a health scare and it got me thinking, is there a healthier way to make chicken parm and still have it taste great. This is particularly useful if you don’t have any sauce on hand (and you would never buy sauce from a jar, right?) This is what I came up with.

The Software
3 chicken cutlets, 3 oz. each, about 1/8 to 1/4 inch thick, patted dry
2 tablespoons, herb infused olive oil (see note below)
2 oz. mozzarella cheese, either sliced very thin or shredded
1 oz Parmigiano reggiano grated
1 tomato, sliced into 1/8 inch rounds (enough to cover the surface of your chicken)

The Recipe
In a large skillet, heat 2 tablespoons of oil on medium-high heat until just starting to smoke. Add chicken and cook on the first side for 2 minutes and the second for 1-2 minutes until done. Remove excess oil with a paper towel. Heat your broiler. On a baking sheet covered with a sheet of foil, place the chicken, top with tomatoes and then top with cheese. Place under the broiler until the cheese is melted and bubbling, about 2 minutes. Serve to happy guests.

Start to finish, you can have this on the table in 10 minutes. Notice I did not use salt – there is plenty in the cheese that you won’t need it. Check on your chicken constantly when under the broiler – it can go from bubbly to burn in a hurry. There is no need to preheat the broiler – you are just melting the cheese, not cooking the chicken. If using an electric oven, keep the door slightly ajar, the broiler will cycle off and on if you don’t and it will take a lot longer to melt the cheese. The recipe can be easily scaled and obviously you can add more tomato or cheese if you want. The key to this being a quick recipe is pounding the cutlets thin. If you don’t want to do it, buy your chicken at a butcher shop or megamart with a butcher counter and ask them to do it for you. They should have no problem with doing that.

Notes on Infused oil
To make the herb oil, you can either buy it or make it yourself. I like to throw a sprig of sage, rosemary, tarragon and thyme into about 1 cup of oil with 2 garlic cloves. Heat over medium heat for 15 minutes. Store in an airtight container in the fridge for up to 1 month. If you are feeling really lazy, just toss the herbs and garlic in the oil you are cooking the chicken in and leave them in the pot, following the directions for cooking the chicken in the recipe.