The rhymes of Amos and Ann (abridged)
Nancy Byrd Turner
- JUST BLOOMED TODAY~READER'S SHARE
- GARDEN UPDATE
- GARDEN GIGGLE
- GARDEN GAMES
- GARDEN GOODIES~SHARE OUR GARDEN RECIPE #0030 STEAMED NEW POTATOES WITH MINT AND PARSLEY
Aunt Ruth shared some lovely pics from her garden!
|Orchids. The purple one is a gift for Mother's Day this|
year but the white one was a gift for last years birthday in August. It should have bloomed in August this year but surprised us by blooming for Mother's Day too.
|Hydrangea named Endless Summer. It is supposed to bloom all summer long but so far it does not do this for her after the first prolific bloom in the springtime.|
|Feverfew. This reseeds itself so it comes up in different places every year. Sometimes I take the flowers after they have gone to seed and shake them where I would like them to come up next year.|
Going to be a scorcher today, so all chores are done way ahead of time. The apples are getting big as well as the apricots. Getting more and more tomatoes.
Watched the sweetest little yellow breasted sparrows cavort in the fountain this morning as I was watering the topsy turveys. Flitting by, a mama hummer was checking all the available flowers.
You Will Need:
(2) T unsalted butter
(1/4) tsp salt to taste (optional)
(2) T sour cream
(1 1/3) T parsley, minced
(1 1/2) lb small red potatoes, quartered lengthwise
(1 1/3) T fresh mint, minced
In a steamer basket over boiling water steam potatoes, covered for 10-12 minutes, or until just tender.
While potatoes are streaming, in a bowl stir together mint, parsley, butter, sour cream, salt and pepper to taste. Add the potatoes to herb mixture and toss well.
Nutrition: Cals 190 % of cals from fat 35%, total fat 7.5 g, sat fat 4.6g, mono-unsat fats 1.9g, poly-unsat fats, 0.4g, chol 18mg, sodium 160mg, total carbs 28g, dietary fiber 3g, sugar 1.7g, protein 3