- 6 pieces of bacon
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3/4 cup mushrooms, roughly chopped
- 1-1/2 tsp dried rosemary
- 1 cup white wine
- 2 cups chicken stock
- 2 cups water
- 2 potatoes, cubed
- 1 cup cream
- 1 can corn
- salt and pepper to taste
- cheese (optional)
Cook bacon over medium heat in a dutch oven until beginning to crisp. Add onion and garlic, cooking until soft. Add mushrooms, cooking until tender. Sprinkle with rosemary. Pour in wine and deglaze, making sure to scrape all of the brown bits off of the bottom.
Remove bacon to cutting board. Cut into bite-sized pieces and return to pot.
Next, pour in chicken stock and water. Add potatoes and cook until tender, about 10-15 minutes. Add cream and corn. Cook until well-heated.
Taste and season with salt and pepper. Ladle into bowl, and top with cheese. Treat yourself to two helpings!
A funny thing happened upon our return from vacation– everything in my garden is in bloom, or is at least doing what it is supposed to do. What I may not have told you is that this is my first garden, which means I am truly experiencing a gardening adventure. The only part of my plot that I “planned” was the effort I put into planting beneficial flowers between certain crops, knowing they would attract pollinators. (If you haven’t caught the memo yet, pollinators make the world go round. Love them; attract them; coddle them.) For the majority of the time, however, I have no idea what I’m doing. I am learning by the tried-and-true method of experimentation that I like to call “you win some you lose some.”
Here are some of my garden’s current happenings:
The grape tomatoes are on their way to ripening!
I think this corn has about two more growth stages before it produces ears and can be harvested.
These daisies are some of my favorite flowers. Their long stems are so enticing.
So, celebrating my garden’s success is a must, because there really is nothing more exciting than seeing your garden flourish after all of the time and worry you put into it! Then again, I really can’t give myself all the credit. I have to thank the soil and the pollinators before I pat myself on the back. Those wee little things make big things possible.