Embracing the Day

With the exception of last year, Earth Day has been our signal to get outside and plant our garden. I’m not sure if it was the unusual warm weather or a deep desire to do something normal like gardening in the midst of insanity, but in 2020 we planted our garden a full month ahead of schedule.

While early planting did give us an earlier harvest season, it also meant the garden was done long before the end of the season. So this year, we’re using Earth Day once again as our signal to plant the garden. It’s nice to have a route that brings such satisfaction year after year.

Earth Day really isn’t about Gardening. It’s about the environment, about pollution and all the buzz words floating about. The organizers promote events to educate the public about climate change and the effects of a carbon footprint. It’s also about renewable energy and electric cars.

Forgive me, but I did find humor in the suggested ways to observe Earth Day. Maybe it’s me, but these all seem like suggestions to make the elite feel better about things. That it’s chic and stylish to be frugal and prudent. Just look at some of the suggestions, and you’ll see what I mean.

  • Use re-usable products rather than disposable ones. 
  • Repurpose items that have outworn their usefulness rather than thrown things out.
  • Shop secondhand and thrift stores for gently used items rather than buy new.
  • Dry your clothes on a line rather than in a dryer.

When I was growing up, these “new ideas” were everyday life. We had a clothesline, very little was thrown out and disposable wasn’t part of our vocabulary. I remember when disposable first began to find its way into everyday life. I looked around and realized disposable was a way of conditioning us. Everything was disposable – including people and relationships. Today disposable has been replace with sustainable. And that brings us back to today. It’s all about the Earth and for me our garden.

Whenever I cook with Rosemary, I laugh. We’ve planted Rosemary in the front flowerbed. The plants aren’t much bigger than they were when planted. I remarked to Hubby just the other day that at the rate I snip away at the fresh Rosemary, those tiny plants might never grow. Snip, snip. Yum, yum.

Roasted Split Game Hens
2 Game Hens
6 Garlic Cloves
4 tablespoons Butter
2 teaspoons Crushed Dried Rosemary
1 teaspoon Salt
1 teaspoon Black Pepper
Additional Salt and Pepper as needed
Paprika as needed
1 cup Chicken Stock
Rosemary Sprigs as needed

Heat oven to 450 degrees.

Using good kitchen scissors, remove backbone from chicken. Rinse birds, pat dry, flatten as much as possible so that birds have a low profile. Set hens aside.

Peel and finely mince garlic. In a small bowl mix together butter, garlic, dried rosemary, salt, and pepper. The mixture should look like a paste. Set aside.

Loosen the skin of the hens with your fingertips. Rub butter mixture under the skin. Arrange Cornish hens, cut side down in the roasting pan. Sprinkle skin with salt, pepper and paprika.

Add chicken stock to the roasting plan. Place pan in the heated oven and let roast for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes or until hens are no longer pink inside.

Transfer hens to a cutting board, cut into serving sizes and arrange on a platter. Garnish with fresh Rosemary for an attractive presentation.

Garlic-Rosemary Roasted New Potatoes
2 lbs Small New Potatoes
1 tablespoon Fresh Rosemary
3 Garlic Cloves
1 tablespoon Olive Oil
Kosher Salt to taste
Black Pepper to taste
Rosemary Sprigs for garnish

Heat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. Set aside.

Wash and scrub potatoes. Cut potatoes in half and set aside on paper towels to dry.

Strip fresh rosemary needles from the sprigs, chop and set aside. Peel and finely mince garlic cloves. Set aside.

Place potatoes in a bowl, drizzle with olive oil and toss to coat well. Season generously with salt and pepper to taste. Add minced garlic with chopped rosemary. Toss to blend well.

Turn seasoned potatoes out onto the prepared baking sheet.

Bake uncovered for 30 to 35 minutes, until lightly browned and crispy, stirring occasionally.

If desired, garnish with rosemary spring.

So delicious with buttery Kitchen Cut Green Beans. Happy Day!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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