Our beautiful new garden has brought us so much joy. The previous owners were avid gardeners. They planted it over a decade ago and we are constantly finding and deciphering clues they left behind. It’s been a great learning experience to care for the garden as the seasons change. It is primarily floral with peonies, lilies, honeysuckle and anemones. The only exception is a young Fuji apple tree. 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 white water lily in our small rock pond. Considering David Austin climber roses. I am slowly adding an herb component as well - lemon thyme, chives and rosemary. We’ll see if our garden critters approve. Every day I notice new life contributing to the garden’s ecosystem. There are many bird species that come to drink from the pond’s waterfall and some love to take baths in it. Hummingbirds dart about tasting flower blossoms. Robins, sparrows and rabbits are always around eating seeds.
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 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.