Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, May 19, 2013

The Baker's Rack . . . and Sunday Lunch

The Baker's Rack on the patio
undergoes a transformation in the Spring
it comes
alive!



With shelves filled with plants


A favorite faux bois planter


It's a favorite and it looks good planted with a woodsy look



And I like the unexpected
a rusty iron rabbit
Rabbits belong in a woodsy setting!



 The top shelves -- 
houseplants and a geranium which wintered over indoors
A fuschia which was a gift from a dear friend
And two red geraniums
The woodsy log, a statue and the watering can


 Below are the topiaries and a big begonia

Before garden time, however, there was Sunday Lunch
(a custom we adopted while we lived in England that spring)


Roast pork loin with rosemary and finished with a apple rosemary jelly glaze


Broiled new garden carrots and roasted asparagus
both Farmer's market buys yesterday

After Sunday Lunch
the pork went into the crockpot
with chicken broth, BBQ sauce and the rest of the jar of Hoison sauce
and simmered the afternoon away
while I was in the garden


It made great pulled pork sandwiches for supper
with a homemade dill pickle
And will be our lunches this week until it's gone

Cleaning the freezer doesn't have to be a chore
A package of four mini tart crusts
Were baked off


And made into lime curd tarts
(for I had lime curd in the fridge)


The pork is easy to bake.   Heat the oven to 400.    Mix 2 or 3 T. olive oil, a tablespoon or so of chopped rosemary, salt and pepper.   Mix together and rub on the meat.    Bake for 45 minutes.    The last 15 minutes, glaze with apple rosemary jelly.   (If you don't have any jelly, just bake it for 1 hour)
Let rest about 10 minutes and then carve and serve.


It's Monday and I'm joining Susan at Between Naps On the Porch for Met Monday and Yvonne at Stone Gable for What's On The Menu Monday.

5 comments:

Gardener on Sherlock Street said...

What a delicious looking supper.
Love the baker's rack. Cute bunny and that faux log planter looks so good. Finally feeling like we're in the growing season. Did tons in the garden today. All my plants migrated outside too. Yea!

Bernideen said...

I love it that as it cooked - you were in the garden - on should I say "crocked".

Canadian Chickadee said...

Good grief, my mouth is watering, reading about your lovely pork lunch. And I just had lunch too! :0) xoxo

Southerncook said...

Love the Baker's Rack and the Pork Roast looks delicious as does the rest of your Sunday dinner. You are an inspiration.

Carolyn

Pat Cantwell said...

Martha,
Love, love, love the plantings on your Baker's Rack, dear friend!!! With ours facing the West and no shade barrier...nothing live will survive, therefore we do faux!
Getting ready to put in a container garden for "Mr. Ed's" planting delights!!!
Your pork loin with roasted vegetables sounds delightful!!! I attended a Cooking with Herb Class yesterday and the instructor told us of stuffing a pork loin with basil pesto! Sounds divine to me...may give that a try soon!!!
Fondly,
Pat