Saturday, July 26, 2008

a change is gonna do me good

Today I feel an almost narcotic exhilaration. Maybe because I’m in Santa Fe again.

Or because I began my day at the Farmer’s Market.

Or because I made nasturtium leaf roll-ups for breakfast.

Or because I finally found someone to clean my camera sensor. Or maybe because all of this is in stark contrast to the last month, which has been far too full of death and worry for me to blog about anything.

Today I look forward to a week of sage-scented mountain air, early morning photo forays in Mrs. Bobb’s garden, and good eats, both wild and cultivated. And if that doesn’t make me feel like blogging, I don’t know what will.


At July 27, 2008 at 2:56 PM , Anonymous Anonymous said...

Sounds like the perfect time for time away!

Love the nasturtium roll-up idea. What did you fill them with?

At July 28, 2008 at 6:40 PM , Blogger SaraGardens said...

I'm so glad you're in one of your favorite places on earth! (Oh, and - since all my comments must include this thought - yum.)

At July 28, 2008 at 7:10 PM , Blogger Ellen Zachos said...

I filled the roll-ups with dilled goat cheese from the farmers' market. The leaves were large (4-5") and I blanched them for 30 seconds to soften them up and preserve the bright color. Then I brushed the insides with olive oil, put on the cheese and rolled up, folding in the ends. Before eating I brushed a little more olive oil on top and heated just enough to soften the cheese but not make it runny.

At July 29, 2008 at 11:08 PM , Blogger Gardener of La Mancha said...

Hey, Ellen. The nasturtiums I've tried have been too bitter/spicy for me. Is that why you blanch them? Or maybe the cheese mellows it out? While you're enjoying your time on the West Coast, I'm settling into Philadelphia. What a swap. I hope to post about it soon. Enjoy the dryness.

At July 30, 2008 at 2:28 PM , Blogger molly said...

welcome back.

At August 5, 2008 at 8:16 AM , Blogger Ellen Zachos said...

GoLM, I blanched the leaves mostly to make them more pliable and bright green. I don't know if nasturtium leaves vary in their spiciness, but I like the peppery taste.

I hope you're settling in to Philly; it's a drastic change for you, I'm sure. Let me know when you plan to visit NYC.


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