May is a wonderful month here in the Northwest. It’s a time of outdoor activities. On may 19th the Traveling Foody is holding a Viking Festival BBQ, and bonfire.
Before that we will be spending 2 weeks planting the garden before we get back on that plane.
Things that I will be growing this year is more leek, unions, 4 various lettuces, grapes, apples, pears, blueberries, various squashes, tomatoes, and many herbs.
I can not wait to feed the masses with my garden. I also am looking forward to the Viking Festival where I showcase my famous Elk Meatballs.
You will find the recipe when you purchase Around the World in 80 Recipes. The book willbe released in one more week. We are all so proud and happy for the release of this gem.
Another great recipe for may and the Viking Festival party will be my Cucumber Salad which you can find down below in this weeks blog.
I hope you all have a fantastic week and are getting your gardens ready for the fantastic plants.
Serves 6 to 8
- 3 large cucumbers, peeled, thinly sliced
- 1/2 white union
- 1 cup white vinegar
- 3/4 cup water
- 3/4 cup sugar
- 1 teaspoon salt
- dash ground cayenne pepper
- dash dried parsley flakes
- 1/8 teaspoon black pepper
- dash dried leaf basil
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.
Earth is a paradise. Pack your bags, open your mind and your stomach. It’s time to explore!
– Damien T. De Witte ~The Traveling Foody ~