Weekend In Review: Raised Garden Bed and Lemon Cream

This long weekend we were able to get a number of things done around the house.  I was able to concentrate on cleaning up a section of our yard that was looking pretty bad.  We have Yucca growing in our yard that is very large, some of the plants are above 30 feet tall.  Some of it had been growing over our the fence into our neighbor’s yard.  A couple of weeks ago they built a 12ft tall retaining wall with a 6ft fence on top of it.  To do this they had to clear the yucca which they threw into our yard.  That added to the plant waste already there and some construction debris from their wall made that part look horrible.

I was also able to finish building my 3rd raised garden bed.  I sort of eyeballed the first two and they didn’t end up straight.  Since they are concrete block and are glued together I am stuck with them.  I had already started the third bed, but wanted to make it straighter to my back fence.  I measured the corner of my original bed, and it was about 15 feet from the fence.  I measured 15 feet from the fence where I thought the far corner of the new bed would end up.  As you can see in the following pictures I was way off on the first bed.

I had to dig much more then I had anticipated because I was so far off.  Even thought it was only about a foot deep the clay in my yard is hard and takes time to dig.

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I made one big change with this bed.  I decided to use mortar to hold the bricks together rather then the construction adhesive.  The clay makes it hard to dig out a perfectly level area so I always get gaps. Using mortar I figured I would be able to fill the gaps behind the bricks to hold water and dirt in better.

For some reason I always end up with a dip in the bricks on the front wall.  Since it will hold dirt and water and I am never going to fill it to the brim, I really don’t care to much.  It is supposed to be functional rather then beautiful.  Putting the bed in parallel to the fence rather then just in an eyeballed straight line should help to save some space for future use.

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-Joshua


 

I have mentioned a few times that I wanted to make lemon cream. A few days ago, I was finally able to do this thanks to Josh’s help! He is very handy to have around the kitchen!

I used a recipe from Dorie Greenspan. You can find the recipe here.

I have made this recipe once before so it was a little easier for me this time around. The one thing I did differently is that I was actually able to get my mixture up to 180 degrees F! I think the last time I made this cream I only reached around 170 degrees F.

 

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I think I might have used up about half my butter stash on this cream. Fortunately, it was well worth it! The lemon cream in the jars is wonderful on any kind of bread and I have kept one jar in the freezer to bring out once the other is gone. I will probably do that again this time.

My lemon cream pie turned out as well. It actually stayed together when sliced. I had some heavy whipping cream left over from Christmas so I whipped some of it up into whipped cream to top the pie. I had some leftover store-bought pie crust in the freezer so the crust isn’t from scratch. Next time though it will be!

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I would have taken a picture on our blue gingham picture-taking cloth but I was in too much of a hurry to eat my slice of pie!

I think the next thing I want to try making with lemons is lemon curd. But I am going to need more butter for that!

-Lynn

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10 thoughts on “Weekend In Review: Raised Garden Bed and Lemon Cream

  1. Lemon curd is such a lot if work, I leave it to those who are more industrious about things that get eaten so only the memory lasts! Good for you being willing to spend the time! You deserve the satisfaction you get! I’d rather be the one building the raised garden that still might be there the following season. And I’d probably use spare timber for a quicker result — or, as we did, buy some kitset ones that were at a reduced price. That was reasonably quick, though we never got it looking exactly as the photo showed! Keep up your efforts there!

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  2. Joshua, you’re a man of many talents and together … a powerhouse couple. 🙂

    I LOVE this pie and the lemon cream and MUST make it soon. I’ve made lemon, lime, blood orange and mixed citrus curd … you’ll be pleased you did. I’m including a link to the blood orange curd as there’s a link there back to my LJ post where the basic lemon curd recipe is located. It doesn’t use THAT much butter.

    https://aboleyn01.wordpress.com/2015/05/10/basic-curd-blood-orange-curd/

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      1. What a great idea. I’m not sure what the soil is like in your area but being able to grow citrus fruits, garden herbs and vegetables in your own garden would be wonderful for someone who enjoys cooking.

        Years ago my dad planted coffee seeds/beans and grew his own trees. 🙂

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      2. Our area is well suited to citrus. In the 1870s there were orange groves planted all over the area. We also live next to a town called Lemon Grove. Even now there are many orange and avocado groves not to many miles from us.

        My poor blood orange tree was eaten pretty badly right after I planted it. I thought I was going to lose it but it is close to the way it was when I bought it.

        Liked by 1 person

      3. That would depend on how many chill hours they need. Our temperature only gets below 45 degrees at night for a few weeks of the year. This makes it next to impossible to grow things like plums, peaches, apples, and pears.

        Liked by 1 person

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