So you want to grow pumpkins?
grilling in the garden, what I've been up to out of the garden, and special events!
Thank you all so much for participating in last week's survey. Your feedback is invaluable in shaping this newsletter for the better! I've been reaching out for interviews to broaden the scope of our discussions. Sadly, I don't have a direct line to Martha Stewart—yes, a few of you suggested I interview her! I'm flattered and intrigued, as Martha's journey resonates with me on many levels; like her, I started in an investment background while planting the seeds for my current life. Based on your feedback, the consensus is clear: one to two newsletters per week is optimal. I'm listening—starting today, expect fewer, but more content-rich, editions. This issue is brimming with what you’d usually receive in a week.
Today, I'll be covering:
Launching my new series: Grilling in the Garden
My return to making sourdough
Recent reads
What I’ve been up to out of the garden
A reminder to save the date for some May events
For paid subscribers, I delve into everything pumpkin-growing: from choosing the right varieties and understanding soil needs to overcoming pollination issues.
Next Wednesday, May 1st, I'll return with the Complete Gardening Guide for May. Stay tuned!
Grilling in the Garden
If you’ve been following me for a while, you'll recall that I started by sharing TikToks of myself grilling produce from my garden. This was during our kitchen remodel, where my culinary tools were limited to a grill and a hot plate. For about a year, every meal was crafted on these rudimentary appliances. After a brief hiatus, I’m thrilled to announce my return to the grill with the onset of warmer weather. I’m launching a new series called Grilling in the Garden. We’re kicking things off with a simple yet delicious meal—a salad topped with barbecued chicken, with the juices flavoring the beets and carrots below. The salad is dressed with a carrot top chimichurri, utilizing every bit of our ingredients. Keep an eye out for recipes coming soon! If you’re inspired to join in, here’s a list of some essential grilling items and personal favorites:
to start the fire: a grill (I love my Big Green Egg), charcoal, fire starter, lighter, smoking wood
accessories: a thermometer, a cast iron skillet, kebab skewers, vertical chicken roaster, and tongs of varying sizes
The Year Was 2020...
Like many, in 2020, I found myself nurturing a sourdough starter as if it were one of my children. Inspired by my friend Michela—who runs Break Your Budget and whose Personal Finance Dashboard I've been using for the last two years—I've recently returned to the art of sourdough baking, thanks to some starter she shared with me. I've baked my last two loaves using this recipe and I'm quite pleased with how they've turned out! I'm cautiously re-entering the world of sourdough. I have a tendency to dive deep into new hobbies (you might have noticed), but this time I'm allowing myself a bit more flexibility. I'm excited to see where this sourdough journey takes me once again.
Recent Reads
Last week, I shared how challenging I found reading Wellness to be. I initially thought it was just me struggling, but a few of you reached out agreeing that it was indeed a tough read, which gave me the push I needed to set it aside with about 50 pages remaining. Eager to move on, I immediately started Big Swiss, a novel I'd been eyeing since before I began Wellness nearly a month ago. I devoured Big Swiss in just a week—it served as the perfect palate cleanser. Plus, I just found out HBO is developing a TV series based on the novel with Adam McKay as the director.
Book Review: Big Swiss by Jen Beagin
Genre: Contemporary Fiction
What It’s About: The novel follows Greta, a transcriptionist for a sex therapist, who falls for a patient known as "Big Swiss" (Flavia). The story captures their unconventional love affair, exploring Greta's voyeuristic fascination and the complications it brings to her life. The setting is the quirky area of Hudson, New York, where Greta navigates the entanglements sparked by her eavesdropping.
My Rating (1-5 Stars): ⭐⭐⭐⭐
What I Loved About This Book: Reading this book was like - despite being sober - feeling intoxicated. The narrative is truly unique, filled with moments of shock, humor, and cringe. The characters are brilliantly realized— Big Swiss, Greta, Sabine, and a host of animals all feel tangibly present.
Memorable Quote: "She reminded Greta of one of those exotic vegetables she was drawn to at the farmer's market but didn't know how to cook. Kohlrabi, maybe, or a Jerusalem artichoke. Not very approachable."
Read This If You Like: Nathan Fielder’s shows, dark humor, or discussions about therapy.
Follow me on Good Reads for more reviews! Next up, I’ll be diving into The Candy House by Jennifer Egan, her follow-up to A Visit from the Goon Squad.
Out of the garden, and in to the world…
Prepare for the grand opening of our new restaurant, Cellar Hand, and stay updated by following us on Instagram for the announcement of reservation openings and sneak peeks of our menu. As the opening nears, I'll be visiting San Diego more often. On a recent trip, I caught our chef in a meeting with a local bean farmer. At Cellar Hand, our commitment to local sourcing is deep—from every glass to every plate.
Primally Pure recently hosted a farm-to-table dinner at Primal Pastures in Murrieta. Having received my first PR package from them, I am particularly selective about the brands I endorse. Reviewing the ingredients in their products, I recognized all of them, highlighting the nature driven ethos we both appreciate. The Plumping Serum has been a lifesaver for my dry skin, and their Blue Tansy deodorant has been my go-to for a year now. They've offered a 15% discount with code 15CARMEN for you to try their products—I don’t receive anything if you use this code. Visiting their regenerative, organic farm was enlightening, showcasing their sustainable practices and the harmony of their livestock, complemented by a thoughtfully curated meal and conversation.
Recently, my husband and I were at Santa Barbara for the Natural Coast Wine Festival. In 2019, Nick launched Neighborhood Winery, part of the Pali Wine Co., starting with small batches of natural wines initially enjoyed by just friends and family. Now, five years later, it’s a recognized brand with its own location in the Arts District, wine club, and growing reputation. This festival marked our debut as a standalone brand, where we enjoyed engaging with other local natural wine producers. You might also find some of these wines soon at Cellar Hand.
We also dined at Rustic Canyon, which has remarkably upped its game—highly recommend trying their sourdough spaghetti. I wore this Dôen dress for the occasion, best paired with a slip.
I recently visited Olive Ateliers to pick out accessories for Cellar Hand—always a beautifully curated experience.
Regarding that popular sun hat everyone's been asking about...
Watch me prepare Fava Bean, Pea, and Asparagus Cavatelli using ingredients from my garden. One of the joys of content creation is experimenting with different formats. My first five-minute video on Instagram revealed a surprising preference for more therapeutic, longer-form content among my followers. It’s fascinating how the same narrative—harvesting from the garden to create a meal—can be told in endless ways, finding just the right method, moment, and purpose to connect. This is where the magic happens.
Mark Your Calendars
Shhhh… the fourth vintage of “My Fruit Trees,” a chilled red wine collaboration inspired by my garden, will be officially released on May 9th. Keep an eye out for more details and a special offer. It will be available online and in Pali Wine Outpost locations.
In celebration of this exciting wine collaboration, I will be hosting a series of Blending Parties. Join me in San Diego on May 12th, Anaheim on May 19th, Los Angeles on May 11th, and Santa Barbara on May 24th. Tickets are limited. This unique event offers you a glass of My Fruit Trees, a 5-pour tasting flight, and the chance to blend your own custom bottle to take home!
Pumpkins
I share your disdain for rushing seasons or premature holiday ads. However, let's consider the gardening calendar—now is the perfect time to start planting pumpkins, squashes, and gourds for the fall. These plants can take up to six months to mature, so planting now sets us up for a Halloween harvest. Growing pumpkins can be tricky, but don't worry, I've put together a guide to simplify the process. I’m planting my pumpkins this weekend, join me in the fun!
Selecting Your Pumpkin Varieties
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