Here is a quick and easy dinner for any day of the week. Thin-cut bone-in pork chops are seared on high heat, then topped with a lovely mustard cream and rosemary sauce. This was served on a bed of freshly made polenta. Add a nice green salad and dinner is now served.
Lettuce likes the cooler days but also likes the sun. They fair best when the temperatures stay between 60 and 65 degrees. So far this year the weather has been pretty sporadic, some days it’s cool and warm and humid all at the same time. While living in California we always referred to this time of year as June gloom. Our lettuce plants have grown enough where I can start picking the outside edges first. I enjoy the baby leaves the best as they are the sweetest. This year we planted romaine, red oak, speckled leaf, red sail, butterhead and loose leaf. In these pictures I have the chard and kale mixed in with the lettuce, they are the perfect size to now to add into salads.
Our blueberries are coming along nicely, this will be our biggest yield yet, if the birds do not get them first. We will be heading to the U pick-it farm next month. This artichoke plant (below) survived the winter and now has 2 chokes on it, cannot wait.
If you have a garden, please share, I am new at this and I am always looking for improvements. Thanks!