June at the RGB: grapes dangling over the trellis, neglected artichokes blossoming, and radishes so plentiful we don’t know what to do with them all. Last year’s Meyers are still on the tree. Figs will be ready next month, squash even sooner. And each afternoon ends with another handful of strawberries. [Enter happy dance here.]
Thank you, local public library and clearance bookstore shelves!
Can you tell what we’ve been up to?
It all started off as one big joke. I kept telling people I was going to get chickens. And right behind me, Mr. RGBistro kept saying, “no, we’re not… she’s mistaken.”
For two years, the conversation never got farther than that.
But then… a series of unfortunate events happened, and I lost my cat. Not just any cat… but my heart cat; the little buddy who stuck by my side through (most) of my 20s. In a moment of sadness, I told Mr. RGBistro it’d be nice to add to the brood… and since a grown man doesn’t know what to do with a sobbing wife, he said “okay, you can have your chickens.”
Enter… the local library. The local bookstore. Fiction; non-fiction… I was immersed in chicken literature. Before long, I had purchased a set of blueprints and we were studying coop plans over breakfast.
I knew Mr. RGBistro was really along for the ride when I came home one day to four new posts and a roll of hardware cloth: gloves on, tools out, the man was ready to build a coop.
Without further ado, please welcome………. our new baby BISTRO PEEPS!
For now, the peeps occupy in a cardboard box under a pair of 100-watt heat lamps. In a few weeks, they’ll move out back to custom real estate under the grape trellis.
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I had just enough down-time this week to squeeze in a lunch trip to the Tustin Farmers’ Market… and came home with diver scallops, squash blossoms, fresh goat cheese, apricots, and a bag of mixed greens. After yanking chives from the garden, lunch turned into a “mixed plate”… filled with colors of summer.
Share a link with your favorite egg recipe?!
[K]
Fried Tempura Squash Blossom with Seared Scallops and Apricot Salad
Fried Tempura Squash Blossom with Seared Scallops and Apricot Salad
Young, tender squash blossom stuffed with fresh goat cheese and chives, then dipped in tempura batter and quickly fried. Served with a quick apricot salad and a side of seared diver scallops.
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~ Serves 2 ~
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~ Ingredients ~
- ½ garlic clove, minced
- ½ teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons basil-infused olive oil
- 2 ripe apricots, diced
- 2 ounces mixed green lettuce, washed and spun dry
- 1 ounce fresh goat cheese
- 1 teaspoon chives, chopped
- 2 squash blossoms
- 1 cup prepared tempura batter, per package directions
- 1 quart vegetable oil
- 2 large diver scallops
- 1 tablespoon unsalted butter
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~ Preparation ~
Preparation Time: 30 minutes
- Make salad: Combine garlic, Dijon mustard and balsamic vinegar into a 1-quart glass bowl. While whisking vigorously, slowly drop in a stream of olive until emulsified (well blended). Season to taste. Add in mixed greens and chopped apricots; set aside.
- Make squash blossoms: In a 6-quart stock pot, add vegetable oil and bring to 350˚F. Stuff each squash blossom with ½ ounce of fresh goat cheese and ½ teaspoon of chives; pinching blossom tips to seal shut. When oil reaches 350˚F, dip blossoms in tempura batter, then gently place into pot. Let cook until blossoms have browned, about 3 minutes; set aside on paper towel.
- Make scallops: Heat a sauté pan on high, then add in butter. Once butter is browned, add in scallops, and leave undisturbed until they are nicely seared; about 45 seconds. Using a small spatula, flip scallops over to sear the second side, about 45 seconds. Season to taste; remove from heat.
- Plate and serve immediately.
Source: Rustic Garden Bistro
Fried Tempura Squash Blossom with Seared Scallops and Apricot Salad
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So sorry to hear about you losing your cat. I hope those beautiful little chicks will help lift your spirits. I just want to cuddle them all, they are too sweet!
Awwww Kim – I had know idea you lost your cat . . . Our pets are so much of our lives and it’s really hard to let go. Those chicks are just the cutest thing ever!! Cannot wait to see pics of the new coop – knowing you and Barry, it will be stunning!!! XO
I’m so sorry about your cat.
But these little chicks are SO CUTE! And given the bounty that is your backyard, you have to make a vegetable tortilla: http://themanhattanfoodproject.wordpress.com/2011/03/18/03-06-11-dinner-vegetable-tortilla-and-a-revisit-of-catalan-meatball-soup/
Those scallops look absolutely delectable.
Aw, I’m so sorry! I had a gray cat that looked like yours (part Russian Blue) that I adored who was my heart cat too. : (
Am so jealous of your garden’s bounty! Those are my favorite radishes. They don’t have them at every farmers’ market. Cute chix and gorgeous meal!
Chicks aren’t quite kitties, but they are quite adorable, so I am glad there are new critters in your life to keep you busy! We hope to have chickens someday too when we get out of the city. Let’s chat about Louisville and the chicken farmer via email or phone. I hope you and Barry head our way. That would be so much fun! Then we can come back to Hotlanta and have some of these squash blossoms!
So sorry about losing your cat
and I hope the chicks can boost your spirits. They’re so cute – looks like you have several different kinds. Beautiful shots of your garden bounty. Have a fun and relaxing holiday, Kim!
Your baby peeps are sooo cute!! Are they all different breeds? I just finished reading “Chicken and Egg” by Janice Cole about her suburban chicken adventure. She said chickens are smart, have different personalities. and like to sit in your lap and cuddle. I will be looking forward to future posts about these beauties!
I kept hoping the cat would return Kim; I had one disappear and there is always a pang when I think of him. The pang is less but I know how the unknowing makes it hard. Huge empathy and hugs.
So on to chickens! Do you know @drwinnie – she has chickens too; you two should connect. Hers where little chicks not long ago…but they do grow fast. Yours are SO cute.
Oh Kim, I’m so sorry about your cat! I lost my Harley a few years back and could still could burst into tears talking about him. We could sit and swap stories about cats for days I think.
However, woohoo! Congratulations on your chicks! You will not be disappointed. I still say having my twelve chickens was such a rewarding experience it’s on my list of top five things to do in life. You’ll be great at it. They are such wonderful creatures. I hope to visit one day and meet the brood!
Well done on taking the plunge into chickens. I am a little bit jealous but also relieved that you will be the one dealing with the messes.
I like to have a poached egg on some veggie pancakes for a light lunch. Will you be eating all the eggs they produce or selling them?
Hi Sarah! Thanks for swingin’ by the RGB. If we’re lucky, I think we’ll be getting about a half dozen eggs a day. The plan is to give them out to friends, family and neighbors. And, if we have some leftover, I thought about taking them down to the local farmers’ market to barter with. I think it’s a good idea, but we’ll see…
[K]
Lynne, I just bought “Chicken and Egg” by Janice Cole last week! Plan to read it soon.
Those chicks are beyond adorable! I have started my chicken litany, even though we are still in an apartment, but it’s never too early. My sister, my mother, and my husband all think that I am crazy – the only ally is my dad, who would raise any animal known to mankind if given half a chance (not always successfully, though:)
I can’t wait to see the photos of the progress!
Your garden is in full swing and I am so jealous, mostly of your figs and strawberries:)
I liked Tustin farmers’ market – it was not as crowded as Irvine, and I found all kinds of great food! I sauteed my squash blossoms (had only 5) with beet greens and aromatics, and tossed with pasta. Last year I tried frying them for the first time, and immediately fell in love. Yours look really light, and you cannot go wrong with goat cheese for stuffing in my book:)
Lovely scallops, too! I was tempted to get some, but my husband is on a diet during the week and they could not wait for the weekend!
Have a great 4th!
Oh love love love! I made Ryan come and look at your post. From the beautiful grapes, to the precious chicks, to the scallops…we were in heaven! Thank you for sharing with me, my dear friend. You brought a smile to my face. I hope you had a lovely 4th of July. Hugs from Austin!