Wednesday, September 28, 2016

Fall Harvest of Soft Shell Almonds

Soft Shell almonds
I was able to pick a small harvest of almonds from my dwarf almond tree on Saturday! It was fun to show my granddaughter how to break them open and eat them. She loved eating them, too! I was also able to pick some of the pomegranates from the bushes in the yard. Will get some pictures and put in another post.

Have you been harvesting anything from your garden? Share in the comments.

Wednesday, July 29, 2015

Bountiful Baskets Haul 7-25-2015

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 Pinto Beans and Brown Rice

 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

Cilantro, Radish and Basil Microgreens

Easy to grow, great tasting microgreens! These are the microgreens I grew and harvested this week.

Radish Microgreens

I love microgreens! They are a tasty addition to any salad, a perfect garnish for scrambled eggs and casseroles, and a great addition to wraps. Above, Radish microgreens are pictured. These are probably one of the easiest microgreens to grow, and they have a great spicy radish taste. They are perfect added to salads, sandwiches and wraps because they add a little zip, without being too spicy.

Basil Microgreens
Basil microgreens are slow to germinate and seem to grow low to the soil. They have a delightful fragrance, but are a bit laborious to harvest. Radish microgreens grow taller, where the basil microgreens seem to hug the soil. They are delicate, but so flavorful.

Cilantro Microgreens
And what is not to love about cilantro! And these cilantro microgreens are amazing! Can't wait to sprinkle some on my scrambled eggs, refried beans and salsa at breakfast tomorrow. Yum!

Friday, April 5, 2013

Spring Garden in Southern Utah

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.

Swiss chard
I've been putting in some raised beds, and I'm hoping to get away from all of my containers/pots. Hopefully I'll get a better yield at harvest time because of the switch.
snap peas

snap peas

I'll post more pictures this weekend. I have lettuce and spinach seedlings to plant, as well as blueberries and blackberries.

Monday, February 11, 2013

Today's Harvest: Baby Carrots

baby carrots

I've been picking these small round carrots since fall. We've had a hard freeze, but fortunately, they made it through unscathed. They are actually growing in a self watering pot out in the yard. They have a sweet taste, and it is kind of like eating a sweet treat in the afternoon. Love these!

In the garden I have Swiss chard, baby carrots and parsley that are ready to harvest. That's it.  I've grown more items in the Winter in past years. I did plant some peas this weekend, and hope to get some radishes and more peas planted by Saturday. I also have green onions under grown lights as well as sunflower greens.

Friday, February 8, 2013

Pressure Canning Beans

Canned pinto beans
In January, I was busy with my pressure canner, bottling beans. I bottled pinto beans and black beans. I still have the canner on my stove top, and plan to bottle some carrots today or tomorrow. It is nice to have beans on hand. It is so economical to bottle your own. I store beans in #10 cans in my food storage pantry, which I get from my local LDS (The Church of Jesus Christ of Latter-day Saints) cannery. You can get information on how to order here. I get 25# of beans, and then put them into #10 cans. Pinto beans cost me about $0.74/pound. When you include the cost of the can, lid and oxy pack, the cost is closer to $1/pound. However, I can store the beans for at least 5-6 years, and they cook up great.

For Christmas, "Santa" bought me a Cuisinart Electric Pressure Cooker. This is such a great tool for cooking beans. I have a stove top pressure cooker, a Fagor to be exact. That being said, I love being able to set the electric pressure cooker and walk away to do other things. I can saute some diced onion in the Cuisinart first, add the beans and water, then set it to cook. The beans come out perfect!

I always soak my beans overnight, or for 8 hours before cooking them. Beans are pretty dirty, so rinsing and soaking are a must. After cooking them, I bottle them up with the hot fluid in the pot, and pressure can them. I have an All American 921 and love it. Check the Ball Blue Book for times and PSI.

Another method for bottling beans is to rinse and soak the beans overnight. Put them into the canning bottles, and pour boiling water over the beans to the 1" mark. Wipe the rims, put the lid on and hand tighten the ring.