Garden Fuss

A Super Superbowl Supper!

2012-02-05T15:44:00.001-08:00

It is time for some Football...... The food has been prepared the beverages are cool. (nobody wants warm water or juice lol) I am bound and detrmined to meet my personal weight loss goals so there is variety in our supper tonight. Healthy options include sonoran tilapia with baked potato wedges, and kymchee rice. The not so healthy options include sinful sweet cinnamon rolls, and fried chichen wings. I must ay it is very nice and even comforting when Everyone in the house pitches in with a meal. The hubby had to have Chicken wings which he prepared. My daughter kicked in the kymchee rice (not pictured) and the lil man of the house stayed out of the way while I made his requested cinnamon rolls. Well that is not all true, he did get the measring cups out and that was a big help to me. I hope you all have a Super Superbowl Sunday. For me the best time is Commercial time... Unless the Packers are playing then I will call for delivery and stayed glued to the Television.

How to grow at growing.

2012-01-18T09:20:00.000-08:00

A big part of why I do this blog is chronicle what works and doesn't work in and around my garden. Mostly because it ultimately will end up on our table or our neighbors and relatives tables. So I can't just fly blindly into the garden and just dig aimlessly at the crusty earth. I have to plan and prepare before I begin sometimes doing some testing of the area I plan to plant in. I have to research and decide what plants can successfully grow in my area... yada yada yada! I could go on and on about my process but for now I won't bore you.
Gardening and it's larger counterpart Farming are usually learned skills. I have a knack and my husband would say insatiable desire to learn. This is why I'm posting information today about a great opportunity for those interested in expanding upon what they currently do or for those interested in dipping a foot into the field (so to speak) of farming.

Years ago I participated as a jelly/jam vendor in a local farmers market here in the city. Since then I am constantly looking for ways to perfect my recipes so that I can again be competitive so as to get back some of the investment I make into this venture. Well a perfect opportunity has come about for all of this. A chance to learn more about backyard farming and becoming a stronger vendor has appeared in the form of a Facebook link from the Midtown Farmers Market. On February 3rd and 4th there will be a 200 or so farmers attending the Immigrant and Minority Farmers Conference in St. Paul, Minnesota. This is a regional conference that will host farmers from several other states for two days of workshops and fellowship. I hope to further develop my skills as an urban farmer and find like minded farmers/gardeners to share experiences and goals with.

For more information about the upcoming conference and to register go to the Minnesota Food Association's website at: http://www.mnfoodassociation.org/content/12484 Even when you think you have heard it all there is always some new tip or trick to learn. Happy Planning to you and I hope to see you at the conference.

Catalog Bog?

2012-01-13T15:10:00.000-08:00

I have been contemplating for weeks how to start off this new year's blogging. I've thought about talking about the weather, the soups, the stews, the DIY projects I have planned. Ultimately I decided 3.5 seconds ago to talk about the countless seed catalogs that have been finding their way to me for the last several weeks. I am not complaining at all, and I so look forward to reading each of them at least three times before deciding which ones to order from. However, I do have issues with some of the names that are being chosen for the same exact plants. Maybe it's the region or the companies themselves are just trying to make things more interesting.

All I know is that if I want to try something new I'd like to know it's origins and maybe the scientific name would be helpful to include so if a person like myself finds the same plant/seed and it has an alternate name(s) we can be assured of what it is we are trying to grow. Seriously is a Winged Bean a Pea or not? Asparagus bean or Asparagus pea, Goa Bean or Four-Angled Bean they are all (Psophocarpus tetragonolobus) and this will help those of us who get a little perterbed by not knowing what we are really growing and eating. I for one do not want to go to prison for growing the wrong kind of Poppy, and in this world we live in people will just as soon sell you the wrong kind for cash and of course s***s and giggles.

So the moral of this story.... I guess I would say don't let catalogs confuse you. If you are reading this then you can utilize the power of Google to help sort through the multi-named veggies or flowers like I do to be on the safe side. It is important to me to know if I'm getting an heirloom or some hybrid Franken-plant. You can decide for yourself I'm just gabbing off about a little something I noticed.

2012 will be a year of much crisper clearer pictures as I will actually take the time to use my $200 camera that's been collecting dust when not used by my daughter or son. Believe me I am a much better photographer than I've let on to be, but not nearly as good as these darn kids. Put something shiny with buttons in front of them and it's amazing what they come up with. That is pure talent I take no credit for. Just gifts from God I think. Well folks thanks for stopping by I really appreciate it so much. Happy Planning!

Thank you daughter for my kymchee rice!

2012-01-01T09:56:00.001-08:00

So I went to the gym yesterday for a last of 2011 workout. I'm sure I lost some calories, but I also picked up a nasty bug. I've had fever chills and shakes since 8:00 pm yesterday and all I could think about having was kymchee rice. Thanks to my loving daughter my first meal of the new year today is her flavorful healthy and Delicious rice. The best part is I didn't have to attempt to make it myself. Somehow my rice overcooks and is too sticky but she gets the grains perfect and I relish the tart then saltiness of the fermented turnips and radish. It is just so good I have to get off of this blog here to indulge. Happy New Year World!! May there be plenty sowing of seeds and goodness this year. PEACE UP!

Sugar Cookies 2011

2011-12-13T17:09:00.001-08:00

It's been a long time since I've updated but these were just too neat to not share. All natural ingredients then colored with jam and all natural food dye... We are so getting in the know about this kind of stuff. I'm just so happy to share these with my family and any friends who happen over this season.

Super Sweet Beets

2011-11-01T09:22:00.001-07:00

Last days at the Market.

2011-10-29T20:55:00.001-07:00

Today we came, we saw, and we said good bye to one of many farmers markets closing for the season this weekend. No sooner than arriving did the family and I start pining for, and talking up 2012's market days. Already I can see braving the still cool chilly mornings for hot coffee or cocoa from food trucks like Arepas while on the lookout for asparagus and the first fresh sweet lettuce, spinach and spring onions from local farmers. I may have been nervous about trying ramps before, but after an introduction to them this year part of me now can't wait to snatch up a few bundles to make my own herbed oils, ramp soups, and even a fragrant stir-fry. Like the farmers I met today I am ready to be rid of this years bounty. It was hard work but very much worth it. There are still brussels sprouts, kale, swiss chard and beets in amazing colors to harvest yet. I have got to get busy pickling what's left so I can feed my face in grattitude of this years bounty while flipping through the seed catalogues the hubby calls "gardening bibles" from Bakers Creek and Seed Savers. I've already cracked open a large jar of pickled okra and boy do I wish I had a 1/4 bushel right now so I could stock up more. Now that I think of it, pickled okra and ramps would probably be great together if they grew around the same timeline..... Gosh, there I go again day dreaming of far off days. But as I close the chapter on this years gardening adventure I hope I was able to get someone out there dreaming,planning, discussing, or even fussing about where their food comes from. Whether in your own backyard like me, at a community garden, at an urban farm, or even at a rural or hobby farm, growing your own food or supporting locally grown products is important not only for sustainability, but also for creating and supporting stronger bonds in our communities.   With all that said, Happy Harvesting!

Bringing Back Pizza Night

2011-10-21T15:53:00.001-07:00

It's been too many months since we've indulged in a pizza night. Well with school back in and everyones schedules picking up for the fall we have to make a point to get everyone involved in communing together. Tonights culinary activities got us a chicken brocolli and (homemade) pesto pizza with an accompanying meaty boy pizza that is full of turkey pepperoni and italian sausage. To burn off our delicious weekend endeavor we did manage to get in a very long almost 2 hour walk with the dog. Overkill? Maybe, but getting the family together outdoors ad involved with dinner is importat to me and the DH. Sunny days like this are too far and few in our region so it's importat to take advantage of the good stuff. I think my fam knows the good stuff is when we're together.

No Frost On These Potatoes

2011-10-21T09:28:00.001-07:00

Some how my internal cold monitor went off in time for us to get the potatoes dug up. Wouldn't you know as I post this update the news is reporting that last night we finally reached official first frost temps at the Twin Cities International Airport. I guess I do have 6th sense when it comes to cold....

Well, I have been dreading this for some time now due to our unusually early cold weather. Yes we are in Minnesota the land of schizophrenic climates that can change in the blink of an eye. But it doesn't help to be achy and sniffly and just plain zapped from the dryness and lack of sunlight these days. What's a girl to do? I've tried first bribng then ultimately shaming the kids into digging them up. I even thought about teaching the hound to dig potatoes for a nice scooby snack. None of my drama and theatrics was successful so I had to get my big toosh up with my big girl panties on, wrap my neck, and bundle up to begin my last adventure in the garden this year. And because I have the best husband and kids in the world as I gathered tools and the garden fork to dig in.... POOF!! Instant husband and kids surrounded me and my box lined with newspaper to pitch in and help. See our lovely results below! I can't wait to cook these bauties for my crew of dirt dobbers. They deserve the best and from me that's what they shall have even if I am a drama queen these days. I love those guys and gal..... the 4 legged ones too!

Happy Harvest People!
Tina

Pumpkin painting @ MPLS Farmers Market

2011-10-15T09:50:00.001-07:00

Another reason to support the local markets? They love on our kids with more than delicious fresh produce. They fill little hearts by providing colorful gourds, multiple colors, glitter, and opportunities to be creative. I love that even though the dog days of summerare gone we can still find great things to eat and do @ our local farmers market. As you can see from the pictures I was able to find beautiful parsnips, and the freshest Jerusalem artichoke I've ever seen. This is an ingredient I have seen in the past and stayed away from because I had no clue. However, I will be using these beauties in a couple different dishes that I hope please my finicky crew. I'll try them creamed into a soup, and a roasted recipe. If this goes over well then you know where I'll be next week.... My local farmers market or somewhere similar hoarding... I mean purchasing another clutch of them. Another honorable mention of the day are the salad greens. I found some amazing lettuce and greens that I'm paring with a little bit of everything. I've got to make sure we all get them in daily. So, with all that said I hope you check out what is going on at your local market and if yours is the same as mine say hello.

Happy Dayz to you!

Tina

Cheddar Cabbage burger

2011-10-08T17:08:00.001-07:00

Diced onion sauteed with fresh cabbage from the garden and topped with chunks of cheddar cheese has been stuffed into seasoned ground pork to make the ultimate burger. As you can see from the pic the burger sits on a bed of cute pear tomatoes and fresh romaine lettuce. For the base of the burger have used fres bread from "A Bakers Wife". Now that's what I call a weekend dinner with greens!

Mom's pickled okra. Yummy!

2011-10-07T07:17:00.001-07:00

I love pickling and now my mom has caught the pickling bug too. Usually I stay away from consuming okra due to the slime factor when cooked. For my birthday the other day I gt a box from mom with some preserved items including, muscadine jelly and pickled okra. It takes a good cook to use okra in a way that doesn't have slime oozing down your throat. My mom can definitely fry up a good batch with crunch but she doesn't live close eough so I can enjoy them fried. Most people I know put it in gumbo or soup. If it's going into any kind of soup... I avoid it like the plague. This is my first time trying okra pickles and I will tell you now I am going to harvest the remaining pods in my garden and brine those bad babies before it is too late.  I know it's strange to some for a person to grow a plant they would not eat themselves. I would say to you, have you never seen an okra blossom? It is one of the most beautiful flowers in the world. If I could collect a bloom and preserve it for more than a day they'd be all over my house. But alas I can not, and I look forward to next years summer bounty already because just like the movie "There Will Be Blood"; I can guarantee "There Will Be Okra" and subsequently "There will be Okra Pickles!".  Happy Harvesting, Tina

It's fig thyme again!

2011-09-30T19:36:00.001-07:00

Oh the soft **ping ting** of canning preserves is what I'm hearing this evening. After taking a trip to Trader Joes earlier in the week I found a fresh shipment of California figs. I know this is against my motto of buying local, but I just couldn't pass up this sweet succulent fruit. Nothing says christmas like a meal with figs. Though I've never had figgy pudding which I'm not sure contain actual figs... I do enjoy yogurt with a sweet and savory smelling fig, thyme, and lemon confiture. I can eat this for breakfast, lunch, and dinner. Last year I gave away and enjoyed lots of preserves. This year I'm already more than half way done with my canning, and looking forward to tucking into them when the white stuff (dare I say the "s" word outloud) actually hits the ground. Enjoy the pics and be sure to check back because I'll post my recipe for you.   Later Peeps!!

Sunday Cinnamon Rolls

2011-09-18T12:45:00.001-07:00

The little man in the family has been asking me to make cinnamon rolls for months now. Due to his allergies we have not been able to buy commercial brand rolls. So again armed with the power of the internet I began a pastry excursion in a much needed warm kitchen. It turned out to be very blustery and wet today. Lord knows we needed the moisture but this cold stretch is irritating so soon in the year. With that said, it has been a perfect roll making day and here are the pictures of our results. I will add a recipe later, but had to show the lushness of these rolls. The smells of cinnamon and butter are still wafting through the house.

It's tomato sauce day 2011!

2011-09-10T13:57:00.001-07:00

The makings of our Tomato Sauce started off with a large box of fresh Roma's we picked up from the St. Paul Farmers market. I think we have finally gotten a quick process down for removing the skins because we finished in under an hour. (minus the time for the water to actually boil) I have had a few people including my sister in-law ask how to make sauce so I thought I would outline a basic one here that can tweaked and toyed with until it tastes like you want it to. So with that being said here is how I got organized to start making sauce.

A large stock pot of boiling water
A pot of ice water
A clean bowl for the composting skins or to toss in trash later (I’m not judging)
A paring knife to score tomatoes and then cut out their tasteless core
A couple empty casserole pans or large bowls or pots to hold peeled and cored tomatoes
Metal strainer or Something Similar to scoop tomatoes out of boiling water
A food processor
Last but most important to me, An Assistant!!!

Once everything was assembled my assistant and I took turns scoring the bottoms of our tomatoes and placing them into our sherbert bucket until full. We then alternated between scoring tomatoes and placing the tomatoes in boiling water for about 2 minutes and then scooping them out with a metal strainer to the be placed into the ice water. We both peeled, cored, and/or cut bad spots out of them. They were then placed in the casserole pan and large pot/bowl until we had completed the whole box of tomatoes.

Now that the tomatoes have been peeled and cored we moved onto chopping them up in the food processor. This is not an essential step for some people, but it does cut down substantially on the cooking time. Last year I wished I had done this after the fact, but this year I was on it! After chopping up the tomatoes in batches that would fit my machine I poured the contents back into the now empty and cleaned bowl while I cleaned out my pots. (I ended up with two pots almost full to the top)

For the actual cooking down of the sauce I used:

1 Xtra large pot or two standard Pots of peeled and chopped roma tomatoes
2 1/2 - 3 yellow onions
1 whole bulb of garlic (de-cloved and peeled)
A couple hand-full of fresh basil
salt and pepper to taste
A couple tablespoons of Olive oil

In the food processor I tossed the garlic and onion (skins removed). I did a quick chop not too fine before I sweated them out in a little olive oil. I then divided this mixture between the two pots of chopped tomatoes which I then started to heat on medium for about 1 1/2 to 2 hours. When the sauce started to reduce I added basil and seasonings to taste. I reduced some more until it was a consistency I liked which is not too loose but not so thick I can spread on toast.

NOTE: If you choose not to use a paste tomato you will have to take the seeds out by hand after peeling or with a food mill before chopping and reducing down to sauce. This will save you a lot of headache and stomach ache later. The seeds from non paste varieties can leave you with a very over powering bitter before and after taste so BEWARE.

Meat & Veggie Stuffed Pattypans

2011-09-01T16:46:00.001-07:00

Kimchi.... First attempt!

2011-08-26T21:34:00.001-07:00

A couple years ago we delved into the world of fermented foods. We started out by ordering cultures for greek yogurt and kefir grains for fizzy gingered water which was delicious btw. After a while since I as the one doing 99% of the work without essential equipment I threw in the towel and gave my kefir grains away. I still have yogurt cultures but need an actual yogurt machine not my crockpot which became too hot to create a good yogurt or cheese. Well not too long after this we had an opportunity to try kimchee from a local Asian Market "United Noodles". This fetted smelling concoction was too much for my nose but my daughter braved the stench to taste the cabbagey combination of veg. She quickly bought a jar and googled a recipe to try with cubed beef. A little leary I ventured to try a small bowl before I knew what was in it. Mmmmm I loved the turnips and thought what are these other yummy bits? when she told me it was Kimchi I couldn't believe it. I researched the benefits of eating fermented foods like kimchi while I had another bowl. Surprisngly it doesn't stink when coupled with broths and stews. I find this amazing and as previously stated, Delicious! It is late and I have more to share about this kimchi recipe and our ventures into the world of fermentation. Look for updates soon.

Tomatoes -n- Squash Fest

2011-08-26T08:59:00.001-07:00

I have been looking forward to having squash and tomatoes from my garden ALL YEAR. Now that these tasty veggies have gotten their start it's already getting blustery out. I am praying for an Indian Summer so we can extend the summers bounty.

$20 at the St.Paul farmers market

2011-08-20T12:18:00.001-07:00

Our first visit to the St. Paul market was all I wanted and more. It started with a horse drawn carriage ride from the "FREE"parking lot. The brawny pair of studs carried us as if we weighed nothing at all. With just a sight whistle they new when and where to turn down the city streets avoiding both pedestrian and vehicle when they do. With such great service we couldn't help but donate to their "apple" fund. Once we arrived at the actual market stands; which we could have walked to less than a block away mind you; we got busy venturing for honey comb and peppers. However, we couldn't stop at peppers and honey. We found MN Grown eggplant, rutabaga and kholrabi, "Young Thang" goat cheese from Love Tree farmstead cheese, and "Lorz Italian"garlic from The Herb Man out of Farmington Mn all for $20 dollars which was a great price. I'm always happy to go to farmers markets; I meet so many nice people and always seem to find something new to add to our culinary resume.  Happy Planting, Harvesting, and Farmers Marketing! 
Tina

P.S. The egg rolls were AMAZING!

Anniversary Cake 2011

2011-08-19T10:38:00.001-07:00

Every few year for 11 years a local bakery Buttercream Wedding Cakes has been getting our business. The cake they made for our wedding years ago is still all people talk about when the topic of our union comes up. They not only have amazing cake, but excellent customer service. I was at a loss for decorating this years cake so I left it up to them. They came through with a beautiful clean design that tastes AMAZING! The DH is digging in with a fat wedge and I and the kids will follow suit shortly. So with that said it's my anniversary and I am getting my updates done early so the festivities can begin. Eat Local People! It's so delicious!

Actual picture of dinner

2011-08-17T15:59:00.001-07:00

Summer salad with grilled pattypan, heirloom tomatoes, and cucumbers with fragrant jasmine rice and ribs. Dinner is served.

Summer Supper

2011-08-17T15:54:00.000-07:00

I figure our summer grillin days are really numbered and what would make supper super today more than fresh heirlooms from the garden? So hooray for the 1st pineapple, and black krim tomatoes making their debut. Happy Planting and sunning your self in the garden! Tina

I'm working on a new preserves flavor...

2011-08-14T18:55:00.001-07:00

Yes those are plums but there are mystery items involved as well. More to come in a later post whether it's a success or a failure. Good Nite!

Our first pattypan squash yum!

2011-08-14T16:57:00.001-07:00

I've been waiting all summer for these beautiful tasty squash to ripen. But, after it turned cool on us I thought for sure I'd missed the mark on these. The plants are gynormous and there were male blooms galore. However the female blooms were no-where to be seen until just a week and a half ago. Now the little she's are popping open all over the squash patch. I have been purposely not buying squash at the market as I skulked by jealosly gawking at their pleantiful trays. I didn't go so far as to wish borers on them but felt like an envious red headed step child watching the fat kids eat cake at the garden party. What is their secret? Alas my fare weather people answered that for me in the paper last week. It's all about location, location location this year. Some of us were too wet some were too dry and all of us were too hot. Not to mention slugs,boreres, and japanese beetles... Now I fall into the lucky category and have been able to actually and literally eat the fruits of my labor and as you can see from the photo, enjoy the XBOX-360 a little too. Happy Planting and Squash Eating everyone, Tina

Blackberry Jam is finito!

2011-08-11T20:22:00.001-07:00

Our CSA & Urban farm adventure

2011-08-09T13:14:00.001-07:00

For a few years now we have heard from our closest friends all the benefits of finding a CSA and how it helps local farmers as well as the community and of course us to feed ourselves and family's. CSA stands for Community Supported Agriculture. This is a movement that allows consumers to buy locally grown seasonal food directly from farmers by pre-purchasing shares. Shares are bundles or boxes of a variety of produce. Shares can contain everything from vegetables and fruit to meat and cheese.

Now that I have become educated and in the know, I for one will stand up every chance I get to support them. However getting the DH to agree to it is an entirely different animal. (ie. think husband agree to prepay hundreds of dollars for food he can't see in fridge). Since I am the main shopper and home chef in this family I ultimately took the lead and forced the issue. We took the plunge and delved into the CSA pool early this spring. I tried very hard to be proactive and find one that would suit us. I don't know if it's the same in other locations but here in the Twin Cities some very smart individuals have come up with a very ingenious idea of having a CSA fair at one of our local co-ops. This made finding said pool of farmers/growers a bit easier for me and other Twin-Citians.

Deciding on who to go with once we were there became my major issue. The choices were immense and quite a bit overwhelming because there are so many considerations including costs, location of pick up sites, size of the share or shares needed, participation and activities at the farms, etc... Also, the fact that everyone we talked to had a mission we supported and agreed with which just confused me more... I won't speak for my daughter who usually assists me on my gardening and foodie adventures but the task seemed daunting even for her. For weeks after the fair we sat with pamphlet after pamphlet laid out before us....

During our visit to the CSA fair we met a very spunky little lady who sadly pro-claimed that all their shares were sold. How could this be? Their location was right in the metro area, which was perfect! Darn my husband for being right and telling me I better get there early....

Well I'll tell you I was drawn to the cause of these kids from "The Concrete Beet Farmers" from the start. Not just because the buzz around this group was busier than a hive in July (and believe me when I tell you it was a very cold day so I am only being a little facetious). The concept and mission they have is amazing and inspiring and left me questioning myself "How come I couldn't think to take an unused dilapidated lot in the midst of the city and turn it into a functional agricultural collection of veggies instead of trash and debris?" Uh..... don't answer that. LOL

Years ago I lived very close to the area where they farm in Midtown South Minneapolis. I would much rather see bright red tomatoes, kale, chard, potatoes, and basil than dirty diapers, used condoms, wrappers, and beer bottles. Although I was bummed that all the shares were spoken for I was given hope by one of the Emily's. Of which there are two working for and with this organization. This young visionary encouraged me to sign up for an email list which would give me access to extra shares if available. I did with a smile but cringed as I thought about receiving another piece of SPAM I couldn't use. "how could they possibly have extra shares because they are the new hot thing in this city of foodies and farmers?" I am giddy to say that I finally responded to an email to receive extra produce last week. As my previous post shows I was in dire need of cucumbers for pickles. Not only did they have what I needed in multiple varieties, (lemon cukes are my new fave) but those dog gone Beet Farmers are the nicest folks. They work hard and it shows. They don't seem bummed out or stressed over the 1st overly wet then overly hot summer we've had here this summer and are still eager and very willing to show off their hard work.

As you can see I got pictures and a farm tour. This is what I was looking for from a CSA. It defeats the whole purpose of trying to be greener and more food aware if I'm going to still drive hours away to find "local" grown produce. This vendor is right in my own back yard so to speak and first on my list as far as CSA's go for next year. I will arrive at the CSA fair in my pajamas next year if I have to; to get on the list. I guess that is a little melodramatic and I could just call or email Alex, Emily, Eric or Emily too. Now with all that said Here are some pictures from my 1st visit with The concrete beet farmers.

Eric & Emily (#2)

Emily

Pickle pickle pickle relish...

2011-08-04T21:09:00.001-07:00

Look at some of the bounty we recieved today from the concrete beet farm. I'm kicking myself for not taking a picture of the extra share items before processing them but I've been waiting for pickling day since our sour mexican gerkins turned out to be a disappointing waste of time. I can say with some sense of assurity that I will not attempt them again. This is my first year attempting relish. Though it's not as green as the relish found at the grocery store I am excited to try my favorite pickled item on a nice beef hotdog or maybe even a bratt. I'm so excited about CSA's this year and utilizing them to feed my family s well as help out some young famers in the process.... But more about that later because the kale has yet to be processed and the pesto I made from the basil needs to be frozen.  Happy harvesting and a good night to you, Tina

NY Strip, Portabella sautee Mac & Cheese

2011-08-01T17:26:00.001-07:00

sausage with fried green matos N squash

2011-08-01T10:20:00.001-07:00

Yes, another rasberry post Icecream

2011-07-25T12:29:00.001-07:00

After one failed attempt I'm proud to say that my big baby didn't give up and has now successfully made tasty frozen rasberry custard icecream. A little encouragement and jesting has fueld her to concoct a treat to beat the heat straihgt from our garden. I'll have her post a recipe later. Just had to shre this beautiful pics and more praise for my future personal chef.

Fresh Summer Spring Rolls

2011-07-25T11:32:00.001-07:00

Got Mint? Got Basil? Got a flare for nummy asian deliciousness? We do in this house so our summer spring rolls hit the spot for a quick meal to beat the heat in the kitchen. First assemble your ingredients (fresh herbs and lettuce) from the garden before the heat of the sun beats you down. You then proceed to wash and rough chop these ingredients. Dice, or shred your choice of meats or you could even use tofu (yum), prepare your rice noodles by dipping into hot water for a couple of minutes then chill in ice water and drain. Do the same to your rice wrapper only it should take about 30 to 40 seconds or until pliable. I make a sauce to spread on the wrapper before assembling with hoisin, peanut butter, soy sauce, chili garlic paste, lemon juice and a touch of honey. I spread this on the wrapper, add noodles, herbs and/or veggies, meat or tofu then I wrap pretty much like a burrito. I make a dipping sauce with finely shredded ginger, water,lemon juice, sugar and hot garlic chili paste. Then enjoy!!! I'm heading to the kitchen to make more as soon as I'm done updating this post. It's gonna be a sticky 90 degree day today.

Happy Planting.

Tina

Polyphemus Moth Caterpillar

2011-07-24T15:36:00.001-07:00

1st beans of the year

2011-07-23T12:58:00.001-07:00

Scarlet and green beens are getting started. Already it's a better crop than last year. I'm hoping to have enough to can this year. If it's not too late I will be starting another successive row to carry us into the fall. There are afew more blank areas in the garden and it's only July. I want to add more herbs and sweet peppers since only the thai chilis are fruiting. The tomatoes are off and running with new fruit popping up daily. I see fried green tomatoes on the menu this week for sure. Any ideas on what I should try for mid season sowing in zone 4? Send me a message or just reply to this post. I really appreciate advice and moral support. Thanksin advance, Tina

Saturday Scones

2011-07-23T09:13:00.001-07:00

Cranberry white chocolate with ginger lime glaze.

Hail today... Wow!!

2011-07-19T10:24:00.001-07:00

Got Raspberries? How about A Buckle?

2011-07-17T13:24:00.001-07:00

I've been planning on making preserves because that's what I do with fresh summer fruit. However, since the raspberries keep coming I had to find a fresh recipe that didn't involve steaming up our housein 95+ weather. This particular recipe is called The Raspberry Buckle. Here is what I did, and to have just as fabulous results here is what you do.

Tina's Raspberry Buckle
First gather the following:
1/2 cup butter flavored crisco
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 pint of rasberries
1/2 lemon juiced and zested

Pre-heat oven 350 degrees, Combine the flour, baking powder, and salt. Cream together the sugar and Crisco, Add eggs one at a time then slowly by the spoonful add in the flour mixture. Once combined add the lemon juice and zest. Spread into a 9 inch pie pan or other decorative pan of your choice. Pile your (washed and dried) raspberries onto the batter and lightly press them in. Bake for 45 to 55 minutes Let cool and you can serve with sprinkles of powdered sugar and/or whipped cream.

Cheesy Grits with Sausage & Poached Egg

2011-07-15T09:53:00.001-07:00

Are those more rasberries?

2011-07-13T18:34:00.001-07:00

The picking continues and I must say I am pleased with the fruits of our labor. (pun intended) The amount of time and energy we put into the actual bushes was minimal this year. They were pretty much a set it and forget it item. Besides cutting back old canes and digging up new and excess plants this spring; we attempted a last minute trellis or tie up job after a couple bad storms whipped them hither and yon. After that the bees moved in.... Mostly the bumbles, and we received a crop that will be long remembered. Especially by my plumpy arms lol.  As far as my plan for next years crop.(yes, I really am thinking that far ahead), I am going to try and remember to tie a string around this years canes so I can cut them earlier this winter. That way I only have to worry about moving and mulching in the new ones we want to keep for next year. I will space the plants out more next spring so our path to the ripe fruit is not so cluttered and clingy. And NOTE TO SELF... Rememberto use cocoa mulch and lots of fish emulsion.... Shhhhhh that's my other little all natural secret don't let it out.

Rasberries for days............

2011-07-11T21:06:00.000-07:00

How could I even think about sleep this evening when I just completed picking yet another gallon sized bag of rasberries? I petitioned the kids (my own and the neighbors) for assistance this evening as I have spent the last week picking bag fulls every couple of days. I tried to get the hub to assist but he was essentially a no show. He only sat across from the berries and asked "How long will you be out here?" and after a few minutes disappeared back into the comfort of a 74 degree home. In his defense he always helps me with my ventures, and it has been really hot...., and I was out in the garden at the crack of dawn 6:45 or so. But still, two sets of hands make quick work and I was feeling the heat and humidity too even at that hour. Never the less tonight we managed to fill a large cup for the neighbor kids to nosh, and a bag for me to freeze for my mom later this year. Just think last week I finished the last of the strawberries (I think... ), and now it's the rasberries turn to show off in the garden. Next week we expect the gooseberries to be harvest-able. We've been sampling here and there and they aren't quite sweet enough for my liking and I just haven't had the time to make gooseberry jam. As long as I have movement in my muscles and can utter a word of solicitation at these abundant bushes for the next week or two I can be found in the middle of my yard bag in hand.

*sigh*
I love my garden! I love my garden! I love my garden!
Ok, now I'm refocused and ready to pick more tomorrow I welcome the help when I can get it and I will share my air and even a cup of coffee, tea, or what ever the kids will have in they'd be so inclined....

Our Garden July 2011

2011-07-11T20:23:00.001-07:00

We have been a very busy family in the garden this year. Even though we've scaled back the amount of veggies and flowers, there is still a lot that has to be done to maintain a healthy and tidy garden space. As you can see from the pictures we have again incorporated lots of straw for our paths and as mulch around some of our veggies. Also, since we've had so much success with cocoa mulch in the past around our leeks and rasberries we used them in the herb bed which you can see is the middle section that is a small rectangle of plants with the path around it. Yes, visually it adds contrast to the yellow straw but I was looking for weed suppression as well as no additional grass seeds that come with the use of straw no matter how "clean". As I am the main weeder in the family I had to come up with a way to accomplish my goal of a clutter free space including little to no weeds. At first my gardening partners Eb was skeptical about what I wanted to accomplish. Though after last nights rain and days of steamy weather we have what looks to be a picture perfect space without clutter mess and weedy stress. Please enjoy the photos as I am very proud of what we've accomplished thus far. Can't wait to taste the first sweet tomatoes of the season from our own back yard. The lemon boys have taken off and just over night we went from one small tomato to seven little baby tomatoes. Pictures of these will be coming soon enough. How is your garden growing? Please share I'd love to see.

Happy Planting

Tina

Kale chips with turkey and herb sandwich

2011-07-08T14:39:00.001-07:00

Our small 4th holiday dinner

2011-07-04T17:06:00.001-07:00

Smetimes bigger is not better. I am so gladthat we decided to have a small intimate dinner for four than the spread we put on for almost 30 on Saturday. The holidays can be so hectic and planning ahead a little keeps the chaos and fatigue to a minimum. Tonight we are feasting on deer bratts, devilled eggs, and a garlic parm mash. The side salad is not in the pic because I was too tired to make it. However, we do have fresh strawberries, peaches,and plums for dessert. Oh as a side note the sausage was locally sourced from my moms farm land in the south. It had been in the freezer for a while because I have an issue eating meat at times. Especially cute doe eyed meat..... With hat ad my tummy is rumbling and it's time to chow down.

Eat and drink local

2011-06-25T09:52:00.001-07:00

So this morning the DH ("dear husband" for those not in the know) and I are on a mission to be kid free for at least an hour or two. We hadn't had breakfast or even a morning cup of coffee, but we did have the midtown farmers market in mind so we headed in that direction. Eating local has been a huge topic in our home, around the city, and on the news for some time now. I am inspired to buy as much locally as possible by purchasing from vendors at the various farmers markets, the co-ops around town, as well as our small neighborhood grocery store Oxendale's Market. At any of these locations you can find information regarding their efforts to either buy, sale, or grow local products you want to buy. Having sold my own jellies and jams at a local farmers market in the past I learned the importance of buying close to home and how it can improve the quality and appeal of my own products as well as support a neighboring vendor in their farming efforts.

Having a child with allergies and various family members with diabetes and high blood pressure has also fueled my efforts to find wholesome food that hasn't been contaminated with pesticides, artificial dyes and sweeteners. I always get the "poor you" looks from people after asking them for an ingredient list. They ask what allergen I'm looking for, and when I say dye and sweeteners they think I'm crazy to think I can actually find "good" food without it. If you follow this blog you know I do a lot of cooking and baking for my family as well as gardening to support these two past times. I don't find it a bother or an inconvenience to provide good wholesome food for myself or them. That's what grandmothers did for our parents generation when they were kids right? Sure we have come a long way as a society with our tools and gadgets and "easy" fixes. However adding pesticides and poisons to the mix has set us back a long long way gastronomically speaking. Is it really that hard to choose beet or carrot juice to color your frosting or easter eggs versus a petroleum or bug based colorant? I think so! It's always best to know exactly where your food is coming from.

So as I started out saying, the DH and I headed out to the market and we tried the tacos al pastor and carne asada. This didn't quite hit the spot like we thought it would. What a bummer..... And we still hadn't had a cup of joe. So on the way home we remembered that Peace Coffee had set up shop in the neighborhood and we had yet to check out their newest location since visting their display at the State Fair and the local CSA fair. I wish I had been of the mind to show you the delicious blueberry danish and decadent mocha before I all but inhaled them. I can tell you now that they were AWESOME!!! The perfect not to sweet pastry and fair trade rich bold blended drink made my day. You see what's left don't you? Narely a crumb! Oh well, I hope you'll come and check them out for yourself. As for my plans for the rest of the day... I will be hidng from the kids a little longer to see what other mayhem or deliciousness the hub and I can find. Happy Planting Fussing and Finding!

Yes this is another strawberry update!

2011-06-23T18:50:00.001-07:00

I must say I have been a busy bee today. Must be the promise of a touch of warm air tomorrow lifting my spirits. Or it's the borage tea **wink wink**. Either way I had to make something nummy from these delicious berries so the canning equipmen made an appearance and I went to town cleaning,making short work of the stems, and then cooking up some delicous preserves. There was only enough for 3 nine ounce jars but I am so glad for the chance to make such a sweet treat from our garden. J has returned from the gym and has already asked to open a hot steaming jar. Tomorrow can't come soon enough for him. I guess he'll have to settle for an icecream sandwich.... Poor little one, what a sacrifice. LOL

More berry pics

2011-06-23T17:20:00.001-07:00

I just couldn't resist posting more berry pics. I'm so excited!!

They're Ready! Homegrown Strawberries

2011-06-23T16:59:00.001-07:00

The wait is over, I went to pick borage for tea and right under my nose were shining brightly red the most juicy little summer berries. We've done the vulture flight(actually it's a walk) around our patch for days now and only found a few stragglers. But today I hit the mother load. This is our first real harvest and I am feeling the part of an accomplished gardener. I couldn't wait for my lil man to come home to help nab the berries because the squirrels have been ever present today. They have taken up watch in the big oak and their twiggy mess is all over the newly manicured lawn. But I had a trick for them though, letting the dog accompany me while I picked and picked. I see a fresh jar of preserves setting up on our counter in the near furure... Tonight that is.

A warm drink on a cold summers day? Borage Tea

2011-06-23T15:41:00.000-07:00

So today is June 23, 2011 and I am thinking about a nice tall MUG of hot tea or even cocoa. It is literally in the 50's here in Minnesota. I should be sitting in the garden enjoying 80 degree weather watching the bumblebees tumbling through the Rasberry bushes and flitting through the strawberry patch. Instead I am contemplating a hot beverage and looking for a warm pair of socks. While the water is boiling I had a thought; why don't I use some fresh herbs from the garden with a fresh crispness to it for my tea? With that question in my mind I decided I would head out to get some borage leaves. Armed with the power of Google I came across the most amazing recipes that I am so excited to try. Including battered and fried borage leaves, and an amazing looking Borage Jelly recipe I found at http://www.herb.co.za/herbal/borage-recipes.htm

This amazing beneficial companion plant has been growing in my garden the last 3 years and is so welcome an addition. Because of this amazing herb we have bees, bees, and more bees..... I highly recommend this plant to anyone looking to help pollinators in the garden and anyone looking to add color, beauty, and deliciousness to their baking products. As you'll see from the pictures it is very appealing to the eye and it has dual purpose so plant some before the summer is over. The count down to fall is ticking......

Now I've updated you all on this brisk day and am off to the garden for some delicious refreshing herbs. Call if you want a cup. Happy Planting!!!!

Happy Fathers Day

2011-06-19T12:04:00.001-07:00

Lemon-Scicle Trifle with Strawberry Nectarine filling.

My big musky!!

2011-06-16T14:21:00.001-07:00

First Fishing trip of the year and not 5 minutes in look at what I caught! It was pure luck really. I saw this big guy looking up at me from the dock so I just dangled my hook in front of him and walla instant photo-op. That was at least an hour and a half ago and there has been nothing but the sun biting me and my line ever since. We are on the hunt for something smaller (aka crappie) that I can fry up for the hub but nothing is really happening at this point. Not that any true Minnesotan could or would turn down a walleye if they hooked it. But at this point, that would truly be a miracle from God. So until that happens I'll just be content to tan the back of my arms while I read Gena Showalters "Heart of the Dragon". Happy planting if you can get something in the soggy soil. If not grab a line and some bait and join us!

The Peanut Has Been Planted!

2011-06-15T09:13:00.002-07:00

For weeks I have debated on how I would plant this lone peanut plant. Believe me when I say it really was a task coming up with something because there have been casualties....... Well, until I drove by a local urban CSA whose name is escaping me just now I had no clue how to keep this plant safe. This CSA is using a form of straw bale gardening (which I would love to know more about) for their produce. As I drove by the light bulb just FLASHED! So one morning this week as I contemplated activities for myself and the little one to accomplish.(I guess that was Monday) I found some old chicken wire I was hoarding for such an occasion and popped the strings on our newest seating arrangement (the straw bale); opened up two bags of composted manure and went to town with this container?.... After ripping up and tossng the 5 poor looking bokchoy that freakishly went to seed with barely 4 leaves I began making a double loop or tube which I secured into he ground with no less than 4 garden stakes. I then began packing the bottom and sides with straw and as I packed I slowly added the compost. Eventually I made it to the top and stirred my mixtrue making sure that I had enough straw around the sides to hold water. Soon it was planting time. Because the two other peanut plants were assaulted and eaten by an unknown entity(squirrels or mice think). I took precautions to ensure a good chance at a fall harvest by taking a cut off milk jug and securing this over the plant like a miniature greenhouse or cloche. I then dug a clump of mint from the berry garden and planted this behind the lonely old peanut to hopefully thwart the mice from nabbing it. After this I watered everything in as best I could and crossed my fingers. I will add more pictures later as the season progresses. If the wild life nabs this one then it's really time to fuss and then it's sweet potatoe time.

FW: The peanut and the mint

2011-06-15T09:13:00.001-07:00

Infestation? Nope Releasing Beneficials.

2011-06-04T18:43:00.001-07:00

After investigating frothy masses that were showing up on the thyme and savory in our herb garden we found that we had red aphids and a bug I never remember seeing before called spittle bugs. Thanks to the genius of google (yes that was a shout out) I was able to not only find pictures but great descriptions and tips on dealing with these honery bugs. After spraying the plants with water last week as suggested I saw no improvement in the spittle population. So being proactivethis year is my resoluton so beneficials were the first thing to pop into mind. This meant a trip to our local nursery Mother Earth Gardens where they seem to always have what I need for the job (accept for nasturtium seeds today but they'll be more soon). With us and the rest of the country experiencing record heat or close to it I picked up some much needed straw bales to mulch in the now super sized strawberry plants and our garden walkway. Sitting on the counter was a bag of busy freshly hatched or molted lady beetles hungry and waiting for a new home. I obliged and after thouroughly watering the garden and waiting until dusk as suggested, the DH and I armed with beetle and sugar water in a spray bottle headed to the lady beetle open house in our veggie herb and fruit garden. How this worked is I grab or shake a handful out and the hubster would mist them lightly so they don't fly away too soon. Apparantly these lil guys and gals are territorial and will fight for position or fly away asap....which was immediately after opening the bag for some. Oh well, their loss. Anyway, this is where the spray comes in handy to temporarily stop them from flying so they have time to decide whether or not to put a down downpayment and move in permanantly. With the size of the spittle and aphids I am sure we'll have plenty of takers for our urban garden location. It's just a matter of time until the nasty anus foam from the icky spittles is gone for good and I don't have to worry about seasoning our steaks with herbs that were home to a bug hiding in it's own buggy butt juice. YUCK!! Sorry for the visual but it is indeed true. To find out more about the little scamps check out whatsthatbug.org or type their names in the magic "google" box.  Happy Planting

Spring garden 2011

2011-05-31T17:37:00.001-07:00

Today included a busy morning of sowing some of the last seeds, corms, and seedlings into the garden beds. I am so excited about the addition of more perrenial herbs to the herb section in the middle of our large veggie bed. Sorrel and lemon grass are the latest additions as well as a red cilantro I picked up from the "Friends School Plant Sale". So far so good as far as the early peas go. They are about an inch to two inches tall now. If it doesn't get too hot too fast I see lots of nummy pods in our future. Some of the seeds sown today included georgia collards, parsnips, edmame soy beans, green beans, burgundy beans, purple hull peas, swiss chard (red), turnip, kholrabi, and golden beets. The plants we put in (Eb came home from work in time to provide a much needed assist) included two types of mystery tomato plants. Which could be old german and/or chocolate cherry.(one ofthe kids lost the tags when moving to greenhouse). This brings our current tomato plant count to nine which should be more than enough for all I have planned. Two types of pepper plants went in today as well. The pepperoncini and the purple beauty both heirloom varieties brought our pepper total to ten. Which may need thinning to eight depending on the health of a couple leggy transplants. Overall I must say that I am happy to have made so much progress today after all the excess rain and cloud cover. The wind as we speak is ravaging the rasberry canes that I a now wishing were staked and trellised on all sides. The good thing is the have yet to flower so we aren't losing potemtial fruit. The bad thing is I have to untangle the mess of canes that I am so glad are the thornless variety. On days like this I understand the Minnesota term Ufdah!!!  Happy Planting...... Franksgreengirl - Tina

2011-05-26T09:48:00.001-07:00

Not 1 minute into prairie grass planting

Cool wet weather? Mango bread pudding

2011-05-21T06:23:00.001-07:00

It's taken me a few days to get this recipe typed and ready to go. I sure hope you all have survived the wait and are ready for a taste of summer? Without further a do here is the recipe.

Quantina's Mango Bread Pudding with Coconut (c)
Ingredients:
1 loaf (4-5 cups) old cinnamon bread (no raisins) cubed

4 slices of day old white bread2 cups milk
1 1/4 cup evaporated milk

1 tbsp vanilla extract
1 - 14 oz can condensed milk
1/4 cup dried coconut flakes (unsweetened)

5 large eggs
1 cup sugar
2 ripe mango's diced

Method:
1. Scald 2 cups milk & evaporated milk
2. Add one can condensed milk & vanilla
3. Whisk 4 large eggs & 1 cup sugar until all sugar is dissolved

4. Slowly combine 1/4 cup of milk to the eggs continuing to stir as to temper them

5. Add egg mixture to the rest of milk (stirring so you don't get scrambled eggs)

6. Add Mango & Bread

7. Let mixture sit at least 1 hour in the refrigerator
8. Pour pudding into well buttered baking dish
9. Bake in a 350 degree oven for 1 1/2 hours or until custard sets up and pudding rises.
10. Serve warm with vanilla ice cream & buttered caramel sauce

Yields 6 -8 servings

NOTE: this recipe is even better the next day, try adding white peaches with the mango for another notch of yum!

Buttered Caramel Sauce
Ingredients:
1 cup brown sugar
1 cup milk
3 T. butter

1. Melt butter on medium heat

2. add brown sugar and stir until dissolved

3. Add milk and stir until well combined

4. reduce heat and when a syrupy consistency take off of the burner

5. drizzle over ice cream and bread pudding to enjoy!

Cheese to please

2011-05-13T11:34:00.001-07:00

Speaking of the market again, I think I need to mention again the many cheeses to be had. To nosh on a fresh curd made this past Wednesday, a fresh garlic cheese that is buttery smooth *my favorite btw*. A peppery jalapeno, and sharp sharp cheddar. That's all I had time to try today but I look forward to the smoked cheddar and ghouda which I hope to have with a piping hot smoked sausage from the sausage shop down the way. Follow the links to some of the closest markets in our area, and be sure to stop by and support locally farmed, raised, and produced products.

Who knows maybe we'll run into each other and fuss and discuss this whole food revolution.

:o)

It's farmers market time!

2011-05-13T11:15:00.001-07:00

Is it cold? Why yes indeed its as cool as an icebox cucumber. However, the Minneapolis famers market is still in full affect. I have just tried fresh ramps for the first time and I am so glad I didn't miss their short season I am totally a believer, Hooked like a spring crappie I am!! Tonight there will be stirfry with ramps and a curried cauliflower soup with a nice multigrain bread with an herbed cheese. All items found at the mrket for less than $20. Eb was even kind enough to buy two tomatoe plants to replace the ones we lost early in the seed starting process. They are strong healthy pineapple, and virginia sweet varieties. Oh, less I forget we also have shitake mushrooms.... Nom nom nom! So get out there and enjoy your local market you never know what you'll find.

Spring has arrived I hope!

2011-05-06T11:20:00.001-07:00

The garden beds are filling in with beautiful blossoms daily (tulip and daffodil that started today). I was so happy to look out the window for the mail lady to see awesome creamy tulips and abundant crocus blooms. *sigh* I just had to share pics of the fruits of last falls labor. This is the good life!

What is that bug?

2011-05-06T09:46:00.000-07:00

Two years ago in May J. ran into the house screaming about some strange "bug thing" that fell on him out of the tree. It was jumping around and looked very menacing and dangerous. On the outside it looked like a twig or piece of bark that just scraped off of the large oaks we have in the yard. Upon further exploration we found that it had the most beautiful purple belly that didn't quite belong on the same menacing creature with what look like pincers on both ends. To the left you will find a picture of a caterpillar in the same family as the one we found. I'll try to find the pictures we took of our back yard guest for you all, but you get the idea from this one shared from bugguide.net. What we did was submit pictures and a description of our caterpillar to bugguide.net and whatsthatbug.com. After almost two years we have gotten answers to a question that plagued us. We didn't know if the caterpillar was a new species and invasive or poisonous so any news was good news. So with all that said, the name of this fascinating caterpillar that makes itself look so menacing is Catocala Underwing Moth Caterpillar! It sure is a mouthful to say, but a relief to know we aren't having a plague of some kind in our area. Now that we have established the type and we know when to look for them I foresee a very busy boy and his mom paroosing the backyard with magnifying glass and specimen jars in hand. If there is a bug you are not familiar with and you get a chance to snag it in a jar and snap photos; please check out the forementioned websites ask neighbors, and even master gardeners who can sometimes be found at local libraries to find out more information. With that I leave you with pictures of the beautiful caterpillar underbelly, also found at bugguide.net.

Happy Planting, and TGIF!!!!

Cinco de Mayo Meal

2011-05-05T14:50:00.001-07:00

Pollo picata with Elotes, refried beans, guac, and a berry smoothy...... Enough said now let's eat!

2011-04-28T07:50:00.001-07:00

More winter sowing

2011-04-28T07:30:00.001-07:00

As we get closer to our last frost date somewhere around and hopefully after May 21st, I thought I would get a jump on some annual herbs and summer squash by winter sowing. Don't think it's too late to start your plants using this method. Save some pain in your back and legs and your wallet by letting Mother Nature do the work for you. I am always amazed to see the plants emerge in their white, clear, and even green plastic bottles and clam shells. I thought for sure I was going to lose the tomatoes and peppers with such a cold spring, but they are up and starting to take off. In a couple weeks we should be enjoying some warmer weather and I will be venting and thinning back seedlings so check back for more pictures of our winter sowing adventures.

Winter Sowing Update

2011-04-22T13:44:00.003-07:00

This has been a long time coming but I am finally putting up the pictures of our winter sowing project up for you all. All the brassicas are up of course, and the lettuce looks great. I plan on starting some more vegetables this week, getting the squash, cilantro, peas, and beans going. The wind helped rip off the covers to some of the peppers and marigold so those are a loss. It didn't help that my helper *ahem ahem* forgot to put holes in the bottom and the drowned before they had chance to freeze to death. Oh well, maybe better luck next time.

Happy Earth Day

2011-04-22T13:44:00.001-07:00

In honor of Earth Day I am adding pics of these beautiful perennials. Not all of the edible, but they include rhubarb, crocus, tulips, and daffodil. Only the crocus have flowered but the foliage looks spot on. I even remmbered to fertilize this spring so I'm looking forward to fabulous show stopping blooms. I've waited two years for flowers from my peonies that were gifts from my mothe inlaw. I'll post pics of those later. The last two year have been all about the foliage so hopefully this year there will be more to come.

Lazy Sunday

2011-04-17T09:12:00.001-07:00

Sundays in spring are all about brunch in our house. No one wants to get up "early" to do aything other than relax and enjoy each other around a plate of bacon, dutch baby pancakes, fresh fruit or fruit juice, and a good magazine or book. Today we are indulging in a grilled chicken and asparagus frittata with spinache and chopped baby carrots. This dish has so many elements we could be lounging all day instead of getting out and enjoying the sunshine. Oh well, there are just some sacrafices we have to make. Happy Sunday!!!

The Finishing Touches

2011-04-10T09:02:00.001-07:00

It took an extra day to finish mirror two with the excess sticky stain involved. However, the results are what I wanted and more. The now shimmery copper stained set dramatically change the look of our home and I love it! Don't be scared to start your own DIY project. Just be realistic about your goals, finances, help, and personal energy level before and during such projects. Now that this job has been completed, and we are going straight into 70 degree weather from temps in the teens and twenties I can again focus on the sprouting spring and winter sown garden. Happy Planting!!!

Restore & Reuse Results

2011-04-07T19:00:00.001-07:00

I failed to mention before the benefits of checking out your local reuse stores. For instance Savers, Salvation Army, Goodwill, the Arc, and countless other locations offer previously unwanted or disused items to consumers that could have gone to a landfill adding to our pollution issues as a nation. These places are at the top of my list when I think about taking on a project, including but no limited to Halloween outfits and Christmas Parties. I feel good about repurposing andecstatic about jazzing up our space with such intricate pieces. I just have the twin mirror to finish and then their getting hung. This was the best $13.98 I've spent in a long time. The stain, sandpaper, and hanging kit were more than the heavy mirrors but essential to the restore. I'll have more pics posted soon. Make sure you come back to check those out and an update on our winter sown project.

Restore & Re-Use Project

2011-04-07T17:27:00.001-07:00

While waiting for the snow to thaw I started getting the spring itch. On a quest to find some classy retro pots to plant in I stumbled across two beautiful antique mirrors. What happened next is pretty standard DIY design mayhem. I travelled to Ace hardware where my first order of business was to figure out what was needed to hang these behemoths. After that (actually it was a couple weeks later)my daughter and I were well into the sanding and realized we need power tools because our arms are shot from other daily chores and work. Therefore we hustled straight to my in-laws for all the other essential tools for restoration ie... a sander, and badda-bing badda-bang we have (not so)instant beauty. Please enjoy the pics. One mirror down one to go wish us luck.

Winter Sown (2)

2011-03-22T10:06:00.001-07:00

Winter Sown 2011

2011-03-22T10:04:00.001-07:00

Rueben homeade greek salad and chips

2011-03-15T13:47:00.000-07:00

nom nom nom........

Cold Frames

2011-03-15T09:10:00.000-07:00

I have been researching the construction of cold frames lately and I have to say it seems like a project I should take on this spring after the thaw. Has anyone else been successful at the building and maintainance of a cold frame? I would love to know what your results have been and be even more excited to see pictures of functional cold frames. The conundrum I am in right now is permanent or temporary frame? I would like to increase the height,depth, and width of my smaller border garden and think the addition of a cold frame would both allow me to extend the growing season later into the year, as well as give me a place to harden off and even start seeds earlier in the season. My current winter sowing method seems promising and I will have many pictures posted soon. (most likely today) Please send pics as soon as possible I am getting the gardening itch and it's never to soon to start planning planting.

Pesto Shrimp, GardeSalad, Chocolate Cake

2011-03-13T16:04:00.001-07:00

Mom's Birthday Brunch

2011-03-13T11:22:00.001-07:00

The March Birthdays are in full affect starting out with Tina's Croque Monsieur. This brunch was so easy to make and so yummy! I am still getting rave reviews about it. In a few minutes I will be getting the chocolate cake in the oven so pictures of that will be posted as well. I am going to try the Best-Ever Chocolate Cake recipe with my own twist of course. ;o)

Staying Focused

2011-02-27T18:33:00.000-08:00

What an awfully long winter we have been having. I have had a hard time staying on topic for this blog. Mainly sticking to the gardening aspect of it with so many months of down time now. Well today I have been moving ever closer to my winter sowing project. I will begin putting out the brassicas soon (i.e. cabbages, brussel sprouts, cauliflower, and broccoli). To which I will also be adding leeks, and a few different types of winter squash. The squash did very well last year using this method. I decided to start a little earlier so I can get fruits faster.

Since we are on the subject of winter sowing now, have any of you started planning for your spring planting? If so what method of seed starting has worked for you in the past? Any new methods you've considered? As the weeks progress I will be getting busier and busier preparing for the arrival of spring. I plan on building a cold frame and expanding on the hooped green house I built last year with the assistance of my lovely daughter and handsome husband. I will post lots of pictures of these projects and my list of winter sown vegetables and flowers, so please check back often. For more information on winter sowing in your area go to: http://forums2.gardenweb.com/forums/wtrsow/

Peace, Blessings, and Happy Growing!

bird visiting

2011-02-14T14:12:00.001-08:00

Bird Feeding

2011-01-27T11:48:00.001-08:00

This time of year can be so hard on everyone. Especially the little fluttery fellows who have to now rely on the kindness of others or scrape and peck away to find little scraps of something with all this cold and snow. With that in mind my son and I devised a plan to utilize some goodies left-over from our poor old hamster Moosie who passed away. To start out we took some toilet paper rolls and poked holes in the top and attached yarn to them so we could hang the finished product. We then smeared peanut butter over them and rolled, smashed, and squished as many seeds and nummy fruit bits to it as possible. They are now hanging from our trees and we've already seen a couple visitors. Mainly squirrels, but visitors all the same.

Pork Piccata with Sauteed Collards

2011-01-16T18:50:00.000-08:00

This dish has been inspired by watching one of my favorite new shows on the Food Network called The Worst Cooks In America. The fam says it was a great hit and I look forward to making it for them again in the future.

New Beginnings 2011

2011-01-16T16:31:00.001-08:00

This year I have resolved to do more in the arena of growth. Of course I will continue flower and vegetable gardening, but in addition to this pastime of mine I am working on personal growth as a student of life. For starters I have attended a local gardening club to meet like minded people, get me out of my own little garden haven, and also to aide in my yearly planning for the growing season. Most importantly though is the meeting like minded people. Gardeners are my kind of people. I learn so much from past and current gardeners that I think my brain is physically growing. Another way I intend on growing as a student of life is to open myself up to new experiences. There are so many options out there and I would love to expand on my culinary knowledge as well as get into pottery design and explore some home improvement courses and maybe even some woodshop.

While I am wading into the waters of personal growth though I have to get some of the fussing actually documented here for you. There is such a broad array of niches in the gardening/farming world that my mind is eagerly awaiting the digital purging to come. This year I plan on adding topics that include information on starting and sustaining Urban Chicken flocks, Window farming for northerners and the whole aqua-ponics revolution, What's the buzz at our local farmers markets, information on how I get the kids involved in the garden, and so much more. With all that being said, I look forward to our new beginning this year. Be sure to share your experiences in the garden or on the farm with us because we love meeting new people and sharing information.

Best Regards,

Franksgreengirl a.k.a Tina

Garden Dreams 2011

2011-01-10T16:25:00.000-08:00

Happy New Year everyone!!! Have you received any catalogs for the upcoming growing season? So far we have received approximately 5 catalogs: Territorial Seed Company, R.H. Shumway's, Veseys Seeds, Jung Seeds & Plants, and Miller Nurseries. I'm sure we are going to receive a few more which should include Park Seed, Gurneys, and Burpee. We've only ordered from two of these places in the past and have somehow ended up on a Uber large mailing list. That's ok with me because mom and I have plenty to thumb through at night before bed. Pretty soon we will have meeting of the minds and put together an official plan for the growing season. For sure on our list of returns will be the chocolate cherry tomato. It is such a great snacking and oven dried treat that takes little space and little maintenance to grow. If this beautiful sweet tomato makes a return as a volunteer again this year it will be just as treasured as it's been the last 3 years. As far as what is not making a return visit to our garden this year, we are including the Speckled Roma tomato which was a very late start compared to the 5 other varieties we grew, and didn't ripen fast enough to truly evaluate it's flavor and texture. Purple Cauliflower was actually a success last year however we didn't care for the texture and would only grow it again for the decorative properties (It truly is beautiful and purple). The sage has been a perennial the last 4 growing seasons but after this harsh winter we're being optimistic about if it will return. Please share with us your plans for the upcoming season. What are you trying this year? What will not be making a return next year?

2010 Cookie Exchange Party

2010-12-06T11:09:00.000-08:00

Our second annual cookie exchange was a success. Yes there was snow, cold, and only half the amount of invited guests. However, we had a great turn out full of fun activities and great food. Speaking of the food, everyone loved the lasagna, brie en croute, variety of cheeses, brownies, cake, cookies and more cookies of course. Bright reds and greens have been a big part of our holiday parties for years. These colors don't just involve the decor, they're in the foods and the drinks. This year our guests had to again come up with their most creative holiday cookie that did not contain artificial dyes and sweeteners. For some guests this was not an easy task so they opted out of coming all together and though disappointing, I fully respect their decision. As you'll see from the pictures below, we had a variety of delicious natural cookies that I was happy to display and even more happier to devour. The types of cookies prepared included: Mint Chocolate chip, lime iced angels, a vegan sugar cookie, a vegan oreo, oatmeal raisin craisin with toasted pecan, russian tea cakes with two types of nuts, peanut butter caramel kiss, peanut butter chocolate swirl, shortbread, and a cranberry spice. Both vegan cookies were gluten, dair, soy, and nut free. They taste so good! I actually have been eating the cute little sugar cookies in a bowl like tortilla chips. *blush* Come on now it's the holidays. LOL
We have plenty to put out for Santa this year, and plenty to share with other loved ones. So if you are in need of some baking assistance this year to build that beautiful cookie tray for Christmas I highly recommend having your very own cookie exchange party.

2010-12-05T09:13:00.001-08:00

2010-12-05T09:09:00.001-08:00

Cookie Exchange too

2010-12-05T08:48:00.001-08:00

More cookie exchange pics

2010-12-05T08:47:00.001-08:00

Cookie Party 2010 (too)

2010-12-04T20:42:00.001-08:00

Cookie Party 2010

2010-12-04T20:38:00.001-08:00

Left overs? Fried Turkey Pho

2010-11-27T18:54:00.001-08:00

Multimedia Message Happy beginnings to the holiday season friends. It's been a while since I've updated with so many activities this time of year. I will be retro-blogging as soon as I have a few more minutes. However, I could not help but tell you to not discard thoseturkey carcasses just yet before making a yummy vietnamese soup called Pho. Like many of you the rich fare from thanksgiving has left me with some bloating. This recipe will utilize some of the old and make you feel brand new. The recipe:  cover turkey remnants with water and simmer til what's left falls off the bone season with salt pepper, garlic and onion(powder is fine), add scallions, bok choy(chopped), and what ever veg you like. (I use a little hoisin and soy in my stock as well)  Prepare your rice noodle as directed on lable Ladle broth into bowl add if you like, bean sprouts, basil, jalapeno, cilantro ENJOY!

Sweet Potato Pie

2010-11-13T16:52:00.001-08:00

It is that time of year when we get the ovens hot and they stay that way til at least March. I love the smell of fresh baked goods and roasting vegetables and meats. This lovely pie is a seasonal gift my sister puts together for us every year with sweet potatoes straight from Missippi. My father in-law buys them for us every year, and we divy up some for pie some for candy yams, and some for just baking. As far asthe pies,everyone gets a whole pie of their own(Awesome), but we share them with one another and slowly indulge in them througout the fall and winter season. With Thanksgiving around the corner this pie will be on the table for all....... Or will it? It's been a long time since we have had pie. ;o)

Brussels Sprouts

2010-10-20T07:42:00.001-07:00

Multimedia Message The wait is over. Finally I can harvest these miniature cabbages for stirfry and pickling. How lucky am I to have children who actually like their vegetables? Very and I know it!! Because of their need for green, I was compelled to make it easier on our budget, and use their desire as a teachable moment. It's like teaching aman to fish instead of givin him a fish. Yes they complain like normal children do, but I don't give up and there is always something new to find crawling or volunteering itself that we didn't expect. For these reasons the kids (ours and the neighbors) havestaid captivated in the garden with not too much fuss.   Happy Harvesting.

Purple Cauliflower

2010-10-08T20:36:00.001-07:00

I had given up hope and was going to chuck this tall healthy looking plant in the heap for not producing even one floret. Last year same scenario, but I didn't have the patience to wait any longer. Now I know I either have to start earlier or let them grow through the cool harvest season.

Pounds and Pounds of Green Tomatoes

2010-10-01T20:45:00.000-07:00

The fun has arrived for Christmas

2010-10-01T12:47:00.001-07:00

Multimedia Message Finally Christmas Candy our son can have with no adverse affects. No artificial dyes, no artificial sweeteners. Just good old fashioned fun wholesomely made and sold in the USA. Got to love that! Where can you find these delicious treats you ask? www.naturalcandystore.com   Please Note: I am not affilliated with this company at all but would welcome it if they keep up the good works.

Buckets of Green Tomatoes

2010-10-01T09:21:00.001-07:00

What to do with all those green tomatoes?

2010-10-01T09:18:00.001-07:00

If you are like me you've been checking daily for ripe heirloom tomatoes to make it some how to ripeness before the frost. Well, yesterday my sister in-law made me and my younger unit (the daughter) get to it! in the garden. We pulled up all of the big beautiful heirloom tomato plants as well as the volunteer varieties that gave and gave and gave all summer and into these few days of fall. There are now three very large BUCKETS of green and red tomatoes of every variety that need to be processed. I have felt sick looking at them last night and first thing this morning. I am a little hesitant due to the long week I've had to get the kettles (canners) boiling, and the stock pot readied to hold massive amounts of green stuff. **SIGH** Oh the green is over flowing and I am sad they didn't make it to their ultimate goals of brown and yellow ripeness. Just yesterday we had "The Best" BLT's using 2 large black krim tomatoes, which we served with wild rice soup. I know I will not be saddened for long for I and my assistant will be making uber amounts of Chow Chow (pronounced, ChaCha). This green goody is what every gardener needs to do with those left over green tomatoes. I just started making this 3 years ago. I have worked on my recipe and come up with something not so sweet or spicy, but full of summer flavors. Don't chuck those slow growing green guys into the compost just yet because there are so many. Make a southern relish that will have you dreaming of the lovely warm nights full of the song of the cicada. Below are some links to recipes to get you started. The standard for southern chow chow begins with green tomatoes, and ends with yum! So be creative! throw in something new to the mix. My favorite is asaragus, and this year I am putting in carrots, and I always always use jalapenos.

Happy Harvesting!!!

http://community.southernliving.com/showthread.php?t=3750

http://www.cooks.com/rec/search/0,1-0,chow_chow_relish,FF.html

http://www.cdkitchen.com/recipes/recs/79/ChowChowRelish72838.shtml

Tina's Apple -n- Onion Corona Chops

2010-09-19T14:50:00.001-07:00

Here is the recipe for this autumn treat:

2 tbsp oil

6 pork-chops what ever thickness you like

4 fresh apples - Cored and Sliced (I used Harrelson)

1 large onion sliced

2 tbsp butter

salt and pepper

1/4 cup of your favorite beer... I used Corona

1/2 cup vegetable broth (chicken can be used to substitute)

To prepare:

season chops

heat oil in pan

brown the chops on both sides don't cook all the way through

put chops on plate then add butter to the pan you took chops out of. Add the onions and apple to this pan and cook until onions are light carmelized color and apples begin to soften add broth and beer stir a few times to incorporate, then add chops with juice to this mixture. Cover with pan and simmer on low heat for about 10 -15 minutes depending on thickness of chop. If sauce looks a little too thick add a little hot water otherwise your done, just pour chops over bed of rice and enjoy!

Finally! My big ole BrandyWine is ready

2010-09-18T07:18:00.001-07:00

Brandywine

2010-09-17T14:19:00.001-07:00

Oven Dried Tomatoes

2010-09-13T10:40:00.000-07:00

Oven drying is a great way to move literally pounds of large cherry type tomatoes (or any tomato for that matter) from the garden into a manageable yet flavorful form for future use. Dehydrating them in the oven concentrates the tomato flavors which become delious additions to soups, stews, chilli, toasted breads, fresh cheeses, and savory sandwiches like turkey bacon or blt's. My favorite way to eat the so far is in-between toasted focacia with fresh goat cheese (chevre) a sprinkle of salt and pepper, with bacon and fresh oven baked turkey. Turkey season i just arous the corner too so I suggest you get to oven drying.  Oven Drying: Set oven to 200 degrees F.   In a bowl or plastic bag add 2 tbsp salt,1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp pepper, 1 tbsp sugar. Mix thoroughly and set aside.  Wash and Dry tomatoes. line baking sheet(s) with parchment paper or foil. Place tomatoes on pan(s) loosely leaving room because you are going to cut them in half next and this will result in a full tray of halves.  Sprinkle tomatoes with seasoning and chopped fresh basil Drizzle tomatoes lightly with olive oil (optional) Place in oven for 3 and 1/2 hours or until they are dehydrated to your taste and consistency.  NOTE: May take up to 8 hours depending on your oven so play around with the temperature until you get what works for you. After this process I freeze the tomatoes or pack some in a jar with more olive oil and fresh basil then refrigerate.

Ground Cherry Pie so delicious!

2010-09-11T19:14:00.001-07:00

With any recipe you have to make it your own. I found a few recipes and used my limited baking wisdom to come up with this beautiful nummy confection. I was skeptical at first because I have only eaten ground cherries raw or in a jam. The texture and the sweetness seems out of character for a sweet dish such as this pie, but all I can tell you is this is and will be on our top list of pies for ANY occasion. Especially now that I know you can freeze the little packets of goodness without it affecting the flavor. Our family will be looking forward to more pie in the future, and I will be leading the charge with oven mitts on hands. Please enjoy the recipe I put together below.

Quantina's Ground Cherry Pie Recipe:

2 1/2 cups ground cherries
1/2 cup packed brown sugar
1 1/2 tablespoon all-purpose flour
2 tablespoons water
2 pie crusts

1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon

2 tbsp water with dash of lemon juice

DIRECTIONS:

Preheat oven to 400 degrees F.

Pre-bake bottom crust after poking holes in it for 8 to 10 minutes. Wash ground cherries and place in bowl with brown sugar, flour, ginger, cinnamon, and tsp vanilla. Mix well then add lemon water. Pour mixture into the pre-baked crust. Place remaining crust over top of berries. Be creative, try a lattice top, or cutting designs into the top crust. If not latticing you may want to do an egg wash and brush this and a little sugar over top of the crust before baking. Bake in the preheated oven for 30 minutes or until browned and bubbly.