Word: whitchurch
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Grill tomato, onion, peppers and garlic until the skin of each is slightly charred. Combine the grilled mixture and the remaining ingredients in a blender. Blend to desired consistency (Whitchurch likes it thin and runny). Let flavors mingle in the fridge overnight. Enjoy with chips, over salad, or in other favorite recipes...
Nestled high in Kirkland House, above the noise and traffic of JFK Street, is a bit of an agrarian oasis created by Joseph M. Whitchurch ’04 and his “apprentice farming protégé,” roommate James R. Griswald ’04. Since moving into school this semester, the guys have been growing a variety of vegetables and herbs such as peppermint, chamomile, lavender and both sweet and hot peppers. The main objective, in addition to providing friends with herbal remedies for a cold or the minty part of a mint...
...Whitchurch, who inherited his green thumb from his mother and spent last summer working on his grandparents’ 3,000-acre farm, has a simple approach to growing. For each plant he has created a “tailor-made growing environment,” he says. “We pride ourselves on treating each plant as an individual.” Plants that prefer a great deal of sunlight are placed under a sunlamp, and those that need lots of water are specially treated with frequent waterings. Whitchurch takes no chances with watering his plants?...
...particularly important to pay close attention to the cilantro, according to self-declared salsa aficionado Whitchurch. “Because cilantro is an annual, you’ve got to plant a new crop each month or so to keep it going,” he says. One must also be constantly sensitive to how the plant is growing. “The cilantro got kind of leggy when it first sprouted because it wasn’t getting enough light. Now it’s under a sunlamp, and its leaves are starting to fill...
...little plant yielded its sweetly spicy flavor to the mortar and pestle of a discerning visitor’s teeth. Good things are in store for game day. “Nothing beats football and homegrown salsa,” Whitchurch says...