This Year's Garden + Flowers

Two years ago, we had an overly successful garden.  Last year, it was a complete failure - we got a total of like three tomatoes when we had several plants.  We wanted to do a garden this year again, and to not let it go.  First, we were thinking we would do vegetables for salsa, corn, pumpkins, and flowers.  But, as it got closer to the time we were to get planting our garden (we always plant on the later side of the season), Mom and I slowly dropped plants on the list of things to grow - corn, then pumpkins.  I really just wanted the makings for salsa, but my Dad really wanted corn, so we ended up doing a few rows of corn.

We down-sized our garden a lot.  Currently most of it is knee-high in weeds, except for the little area that I have planted.  I am trying hard to keep the area with my tomatoes, green peppers, hot peppers, onion, and flowers maintained.  But, I am having a hard time with even that (work it keeping me busy and when I come home at night, I really don't feel like going out to pull weeds).  So, if I can keep right around the plants weeded, I am happy. The corn, and the one pumpkin plant we ended up planting are my last priority.  I did plant some flowers in the garden for fun.  Some came up, but a few rows never grew. 

About a quarter of our garden area is where are strawberries, rhubarb, and asparagus are.  For a little while, I had them nicely weeded, but the weeds grow like crazy.  Another area of the garden area has a huge pile of sticks.  I really wanted to have my little salsa + corn garden area cleaned up for taking pictures to share here, but that wasn't happening fast enough, so I went ahead and took pictures.

Last year my mom planted some giant sunflowers in the garden.  The sun flowers you see this year replanted themselves this year and we just let them do their thing.

We have so many beautiful flowers growing around our front patio, and the rest of the yard.  The are just gorgeous!

My mom's cousin made my mom the trellis leaning against the barn.  Mom has gotten flowers to start growing up it.

Now, out to the back patio...

Torborg's Treasured Recipes | Mustard-Roasted Salmon with Lingonberry Sauce

I have been privileged to receive a copy of a cookbook of Torborg's Treasured Recipes.  Torborg is my grandpa's mom's sister - making her my great great aunt.  She is currently 99 years old and immigrated to the U.S. years ago from Norway.  It has been several years since I have met her, and I don't really remember it.  Though, I hear she is a great cook!

Her daughter Katherine, my grandpa's cousin, has recently put together a little cookbook of her mom's treasured recipes.  As I try out these recipes, I hope to share them with you.  This mustard-roasted salmon with lingonberry sauce is my first one.  I thought it was delicious!  Torborg suggests to serve the salmon with parslied new potatoes or riced potatoes.  I made some roasted baby potatoes seasoned with parsley.

I learned my lessen.  Next time I need to use a bigger pan... it was a bit tricky toss them around.

I would suggest to start making the potatoes first because potatoes take longer to cook.  For the potatoes, I melted some butter and olive oil (about 4 T. total) together in a saucepan.  I added 2 pounds of baby red potatoes (scrubbed clean and cut in half or quarters if they were big) and tossed them in the butter/oil mixture.  Then I spread the potatoes onto a sheet pan and sprinkled them with salt, pepper, and some dried parsley.  I baked them along with the salmon in the 450 degree oven.

 Now, for the salmon.  This recipe can easily be scaled to the number of people to be served.  I am pretty sure I used almost 2 pounds of salmon and I double the recipe below.

 I used my favorite mustard that I got in Paris last summer!

While the salmon is baking, make the lingonberry sauce.

I got lingonberry jam from Ikea, but I am sure you could get it in most grocery stores.  Torborg says that the sauce is best with Tyttebaer - but Lingonberry is a close substitute.  (I googled tyttebaer and I think tyttebaer is just lingonberry in Norwegian.)  Huckleberry preserves or cranberry sauce could also be substituted.

I forgot to get shallots, so I just used some diced yellow onions.

I broke out my mom's Norwegian dishes for the night.

Mustard-Roasted Salmon with Lingonberry Sauce

2 Tbsp. Dijon mustard
2 Tbsp. butter, melted and divided
2 salmon fillets (approximately 4 - 6 ounces each)

2 Tbsp. chopped shallots
2 Tbsp. Lingonberry preserves
2 Tbsp. raspberry vinegar

Preheat the oven to 450 degrees.

Stir together 2 Tbsp. mustard and 1 Tbsp. melted butter in a small dish.  In a greased baking pan, place the salmon skin side down.  Sprinkle the salmon with salt and pepper, and spread the mustard mixture over the top.  Bake until salmon is cooked through, and the mustard begins to brown, about 10 minutes.  (I covered my pan with aluminum foil.)

While the salmon is baking, heat the remaining butter in a heavy small skillet over medium heat.  Add the shallots and sauté for 2 minutes.   Add the lingonberry preserves and the vinegar, and stir until the mixture is smooth.  Bring to a simmer.  Season with salt and pepper.

The sauce can be spooned over the salmon and then served, but I just served the sauce on the side and let everyone put their own on.