June 20. We're approaching mid-summer and the orchard, garden, herb garden and lawn are doing well. We hosted the Sauk Centre Gradatim Club for a tour this morning and it was a nearly perfect morning. A dozen enchanting ladies walked through the orchard, noting the developing grapes, plums, cherries, and apples. Some gazed fondly at the chokecherries as if they had forgotten the puckery flavor from childhood. We noted the windy days of the weekend had thinned the apple and cherry crop. Still, clusters of McIntosh apples crowd the branches so even more thinning wouldn't hurt. The apples are walnut sized now and some even have blushed cheeks.
The herb garden's anise hyssop and tarragon are most abundant. The lovage seems short this year but is already going to seed. The new plantings of lemon balm, marjoram, rosemary, and parsley have put their roots down. The basil was slow in germinating but will grow quickly now.
We enjoyed a quick lunch of sage butter pasta this noon. The pasta was already cooked so it was a simple matter of sauteing about four stalks of sage (washed and roughly chopped) in a half cup of butter for three minutes. This was tossed on the reheated spaghetti along with shredded cheddar, Monteray Jack and parmesan cheese. With a little fresh melon on the side it was a delightfully filling lunch. No, there wasn't any vinegar in it, but there will be some in tonight's chili.