Welcome! This is the personal site of Jane Plass.
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Remembering my mother, Marion Plass, on this Mother’s Day with lilacs in bloom. She always appreciated them so much when I brought her a bouquet.
A lovely day after a Saturday windstorm, but I didn’t get out in the garden until late afternoon. Still, I was able to lay some boards down and to plant sugar snap peas, romaine lettuce (De Morges Braun), and more Amethyst radishes. The pac choi, arugula, lettuce mix, and radishes planted last week are all up.
The windstorm on May 9 took its toll. More vanes were ripped off the decorative windmill, leaving it with only three! A large branch fell from the Chinese chestnut tree, narrowly missing the grapevines, which are now partially leafed out. 
In bloom: lilac, bleeding heart, tulips, chives. In bud: allium, peonies, purple iris. Daffodils are fading.
- Prepped produce from this week’s Timber Creek Farms delivery: escarole, baby carrots, green beans, spinach, watermelon
- CD’s famed tofu-broccoli enchiladas and cupboard enchilada sauce
From Passionate Vegetarian. I cut down the chili powder to 1 tsp. I’ve made it before with more, but it seemed a little harsh.
- Polenta with cauliflower and onions in tomato sauce
From The Complete Italian Vegetarian Cookbook. Simple and very good, but makes a lot of polenta (and I didn’t make quite the full amount!).
- Overnight started bread

From Laurel’s Kitchen Bread Book. I’ve made this before, and it’s excellent. I used about 1.5 cups of home milled flour and King Arthur traditional whole wheat flour for the remainder.
At last, a beautiful spring weekend after a long, cold, wet spring. I cleaned up the flower beds and herb garden, picked up sticks from the lawn, and sowed a few seeds:
- Arugula – Sylvetta
- Lettuce – Wild Garden Mix
- Pac choi – Ching Chiang
- Parsley – Dark Green Italian Plain (used all the seeds)
Some is coming up from last year, but that will bolt by early summer.
- Radish – Amethyst Hybrid
Dill, chives, thyme, and mint are already growing.
In bloom: bleeding heart, daffodils, and tulips. The lilac is just starting to bloom, and the allium are in bud.
The grapevines are starting to leaf out; their unfurling leaves are a lovely pink with green undertones.
Spent the morning cooking, as I was out of yogurt and low on bread:
- 1 gallon nonfat plain yogurt
- Cracked wheat bread 1

From Laurel’s Kitchen Bread Book
I used home milled flour from hard red spring wheat and substituted yogurt whey for buttermilk. Very good, but sweeter than my usual breads since the recipe uses 2 tbsp molasses and 2 tbsp honey for 2 loaves. That’s double what my usual breads use.
- Baked marinated tempeh
From Candle Cafe Cookbook
- Carmelized onions
From Candle Cafe Cookbook
- Waldorf salad
From Vegetables Every Day
I substituted dried tarragon and lowfat tofu mayonnaise. Tarragon is really good in this.
I used the tempeh and carmelized onions in the tempeh Reuben sandwich from Candle Cafe Cookbook (1 slice 100% whole wheat bread, Russian dressing with lowfat tofu mayonnaise, homemade raw sauerkraut, carmelized onions, baked marinated tempeh). Delicious!
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