Our beautiful garden has brought us so much joy. Surrounded by majestic pines and pivoting around a gazebo that Tom built for me, the centerpiece of the garden is a waterfall cascading into a triangular reflecting pond.
It’s been a great learning experience to care for a northwestern garden as the seasons change. It’s primarily floral with peonies, lilies, honeysuckle, irises and anemones. There is also a very prolific young Honeycrisp apple tree that we’ve been caring for as the years go by.
There are many plants that we are still figuring out. Tom has a phone app that helps us identify them. Then we research and watch YouTube videos on how and when to water and prune. I created Pinterest mood boards for visual references. We’ve also been visiting the Point Defiance Rose Garden for real-life inspiration. We planted a David Austen “Tess D’Ubervilles” rose a few years ago that looks spectacular right now. I’ve been slowly adding an herb component - mint, lemon thyme, chives, rosemary and lavender.
We now have a bird feeder on a Flamingo willow tree as well. Every day I notice new life contributing to the garden’s ecosystem. Many bird species come to bathe and drink from our waterfall. Robins, Juncos, Sparrows, Pine Siskins, Nuthatches, and colorful Finches sing lovely harmonies as they sample pine seeds. Hummingbirds dart about tasting flower blossoms. Our Merlin bird identifying app helps us learn all about our fine feathered friends.
We also love to grill in the garden. Tom has imagineered and assembled a great outdoor grilling station with a gas stove and stainless steel prepping surfaces. An outdoor kitchen has been a longtime dream for us. Grilled chicken with eggplant is one of our easy favorites. It takes very little time to prep and has flavor notes that remind us of the Mediterranean.
Grilled Chicken & Eggplant - serves 2
2 boneless skinless chicken breasts
1 large eggplant
1 cup olive oil
2 lemons, juiced and zested
2 tbsp Tahini
Frisée lettuce
1 heirloom tomato
Salt and pepper
Marinate chicken in juice and zest of one lemon and 1/4 cup olive oil for an hour at room temperature. Puncture holes in the eggplant with a knife and grill on a hot covered grill (turning occasionally) for 15 minutes or until the eggplant is charred and deflated. Cool for 10 minutes. Scoop out insides and discard skin. Mash in a bowl with tahini, 1/4 cup olive oil, remaining lemon juice and zest. Season with salt and pepper. Smear on bottom of serving plate as a base. Grill chicken on a medium-hot grill for 4-5 minutes on each side. Let rest for 5 minutes to distribute juices evenly. Slice chicken against the grain and plate on top of the eggplant mixture. Garnish with frisée and sliced tomato wedges. Drizzle with remaining olive oil and enjoy with a glass of refreshing rosé.
