One of the realities of life and gardens is that neither is fixed, permanent, or truly possessed. It’s easy to feel that our life (or home or garden) is our own, but that feeling isn’t the truth. Sooner or later, it is necessary that these attachments are severed. The News The main focus of this…
Potato Leek Soup
Potato Leek Soup is, hands down, one of my favorite soups. This comforting, simple, and nourishing soup is one of the best options for a quick weeknight meal, as it uses pantry vegetables (potatoes and onions) and easy-to-grow parsley (or basil, or cilantro). And, due to its simple preparation, it’s easy to get on the table…
Broccoli (or whatever) Stir-fry with Tofu
So, admittedly, I used frozen broccoli for this dish. In the past, my attempts to add frozen broccoli in stir fry has resulted in a squishy, sad, overcooked disappointment. The key, it seems, is to thaw the frozen broccoli completely and then spin the water out with a salad spinner. Note on salad spinners: you…
September in the Kitchen Garden
The garden is making a comeback! Summer is backing away slowly and Fall is creeping in. Food Planted in the Kitchen Garden Atomic Red Carrots – Direct seed Rutabaga – Seeded in flats Cauliflower – Seeded in flats Broccoli – Transplanted from flats to garden Cauliflower – Transplanted from flats to garden Cabbage – Transplanted from…
August in the Garden
Food We Planted Seeded into flats: Cabbage Kohlrabi Rainbow Lacinato Kale !!! broccoli (green and PURPLE!) cauliflower (white and PURPLE!) Swiss Chard I prefer to use flats that have 72 one inch compartments (pictured below). This keeps the amount of soil mix required to a minimum and just generally makes handling, watering, and shading easier….
Baked Sweet Roots with thyme (or whatever)
Baked Sweet Roots with Thyme (or whatever) Recipe is so simple to make! AND, it’s popular! I’ve prepared it for many a potluck, and someone always asks me for the recipe, and the dish is always empty when I bring it home (because that’s the real test, right?). Roots are actually winter season vegetables, but…
Omelette with Spinach and Pesto
Ever wanted a quick meal without a lot of fuss? Yeah! Me, too! Cooking is not always the thing that I want to be doing. For times like those, this Omelette with Spinach and Pesto Recipe is a snap and use ingredients that are likely already in the house. As is always the case, if you don’t…
Butternut Squash Bake
All hail the butternut! What’s not to love about this oh-so-sweet squash that manages to produce in spite of squash vine borers and has a shelf life of months and months and months? Luckily, it is also comforting and nutritive to eat. This recipe is adapted from Sally Fallon’s cookbook, Nourishing Traditions.
Classic Basil (or whatever) Pesto
Pesto, in my opinion, is one of the easiest and tastiest spreadable dressings. It is, by definition, a mix of parmesan cheese, garlic, basil leaves, pine nuts, and olive oil. Don’t tell anyone, but I substitute other nuts and herbs with lack of loyalty that would shock a pesto purist. Be that as it may,…
July in the Garden
New Plantings Ginger – Beginning of July Our store-bought ginger began to sprout, and so I planted it to see what would happen. After about two weeks, we have four healthy sprouts! To plant this ambitions little ginger root, I cut it into segments with one sprout per segment and let them sit for a…