Tuesday, February 13, 2018
Sunflower greens are a great way to enjoy your greens! We love them in salads or chopped slightly as a garnish on scrambled eggs or vegan dishes. These were grown with an inch of seed starting soil in a glass pie dish. The seeds are soaked overnight, then pressed into damp soil. Another glass pie plate is pressed down on top of the seeds. Once the seeds start pushing up the top pie plate, the top pie plate is removed and the seeds then go under a grow light. The shells are gently picked off over the next few days and the greens are cut at the soil level once they are green and before a second set of leaves appear. They will keep in the refrigerator for a week or so, if you can keep from eating them sooner!
Saturday, November 26, 2016
I planted these Zinnias from seed under grow lights then transplanted them into pots in October.
We were able to enjoy the blooms for about a month before freezing temperatures were threatening, and I cut the stems for an indoor bouquet.
I should be able to harvest Swiss chard all winter. I cut the larger leaves, and come back and cut again as I need to. I made some Low Carb Lasagne out of this bunch of chard. Delicious!
Grape tomatoes were also harvested and enjoyed before I pulled up the plants a couple of weeks ago. Can't wait to plant some peas or other cold weather crops to enjoy in early spring!
Wednesday, September 28, 2016
|Soft Shell almonds|
Have you been harvesting anything from your garden? Share in the comments.
Wednesday, July 29, 2015
I ordered two baskets (which means I got 2 baskets of fruits and 2 baskets of vegetables). It was quite a haul. The produce is amazing with great flavor. The romaine lettuce had some slimy parts on one of the heads, but that was easily cut off.
The carrots are huge! Great for slicing in half length-wise and putting on the BBQ or for juicing.
I think I will do a little of both.
The small peppers are delicious. We've been dicing them and using them in salads.
Loving the strawberries out of California. So sweet and not overripe.
You can check out the video I shot of this haul here.
Wednesday, January 14, 2015
Vegetarian/Vegan Pinto Beans and Brown Rice
When I cook beans or rice, I usually put some aside in the freezer to use another time. Today, I pulled some pinto beans from the freezer, and decided to make a quick lunch from them. I already had left over brown rice with chopped kale in the refrigerator.
I started with 4 cups of cooked pinto beans ( you could use 2 cans ready to use), and defrosted them in the microwave. At the same time, in my dutch oven, I sprayed some coconut oil cooking spray. If you are avoiding all oil, then just put a little water or vegetable broth in the pan.Turning the heat to Medium high, I added a chopped onion and 2 diced carrots and let them get wilted/cooked while stirring. I then added 3 TBSP of chopped garlic and an 8 oz. can of tomato sauce. I found some frozen corn that I then added to the mix, 1 cup or so and put in some honey mustard and some Dijon mustard and a little ketchup. While all of that was simmering, I scooped out a half cup of rice, microwaved it and put it in my bowl. You'll notice that I chopped up some romaine lettuce and put that in the bowl and put a cup of my pinto beans in as well. I love balsamic drizzle (you can find it at Trader Joe's and I just saw some at my local Albertson's) so I drizzle some over everything. It Tasted great and was quick and easy!
1 yellow or white onion
2 diced carrots
2-3 TBSP of minced garlic
4 c. or 2 cans of pinto beans
1 c. corn, canned or frozen
8 oz. can of tomato sauce
2 TBSP honey mustard
1 TBSP Dijon mustard
2 TBSP ketchup or tomato paste
1 TBSP brown sugar (optional)
balsamic drizzle (as desired)
Saute the first two ingredients for 5-6 minutes on medium high heat or until onions are translucent. Add garlic and stir for 30 seconds. Lower heat and add pinto beans, corn and tomato sauce. Add all other seasonings. Let simmer for a few minutes to incorporate flavors. Serve with rice.
Thursday, April 18, 2013
Easy to grow, great tasting microgreens! These are the microgreens I grew and harvested this week.
Friday, April 5, 2013
Even though I haven't had a blog post in a while, I have been keeping up with my garden. I continue to harvest Swiss Chard, carrots, parsley, and chives.