How Does Your Garden Grow? {June 19, 2012}

The deer are back...through the netting. I'm not kidding. They topped my carrots and chard and took some of my precious kale. Yes, that came out, precious kale. They have started moving in on my raspberry plants and I HAVE to get my sprinkler system out tomorrow if I hope to save anything. They ignored the "Deer Away" bells o' stinkiness. They bit one of my onions...and spit it out. Bah. Sprinkler. Tomorrow.

My beautiful and delicious Lacinato Kale. Best. Ever.

My potato plants have gone W I L D! I have piled them up twice and then they exploded. Now I think it is too late to attempt another level. Thoughts?

Summer Savory. Oh. So. Good. Grow some, you will love it.

Trapped, but safe. We are eating these red rubies of juicy goodness daily.

Peas are another daily treat. I head out in the morning with the kids and they head straight for the snap peas...until they see me at the strawberries.

I can't believe these have not been in my life every Spring. The scapes are incredible. Lil Miss picks very last one off her plate. Tonight we sauteed them with a little Soy Vay and a mix of greens. Heavenly.

How could I have ignored these curly-Q's that are such a treat? I was taking pictures of them. That's all. Thank goodness we finally started eating them. It does make me wonder, what else am I missing?

Seascape Strawberries. I will plant even more next year.

We went camping this past weekend and the Good Apple thought it would be fun to make s'mores tonight since we had leftovers. Chocolatey marshmallowy melty graham cracker treat was pushed aside for a red, ripe strawberry. Atta boy. Then he found that chocolate and strawberries are a delicious combination. Uh oh.

 

Before I leave, I have to mention my little giveaway for this awesome item:

Click here to find out more. reCap Mason Jar lids. Yes. They are oh so cool. Go on...click.

So...how is your garden doing? What are you eating these days? Have a marvelous Summer Solstice!

 

One of the many signs that summer is here...the potato salad arrives. Yesterday, we attended a 4 cake birthday party for some of our dearest friends who share a Birthweek and I knew it was time, according to the date (not the weather) to break out the potato salad. I came up with this recipe a couple of summers ago when I was pregnant with Lil Miss and I just couldn't get enough pesto into every meal. The combination of the pesto, green onions and pecans is a mouthful of nutty garlicky goodness. The dressing is very forgiving, so taste as you go. Add more pecans if you like more crunch. Add a little more garlic if you are a fan. Add more dressing if you like your salads saucy. Enjoy!

 

 

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Pesto Pecan Potato Salad

Ingredients:

• 3 lbs organic red potatoes, cut into bite-sized pieces
• 3/4 cup pesto
• 1/2 tbsp minced garlic
• 1/3 cup mayo
• 3/4 cup coursely chopped pecans
• 4 finely chopped green onions

Directions:

1. Bring large pot of water to boil and add potatoes. Gently boil for 10 minutes or until potatoes are tender when tested with a fork. Pour into a strainer and douse with cool water to stop the cooking process.
2. In a medium bowl, combine pesto, garlic and mayo. Add pecans and green onions and mix thoroughly.
3. In your large serving bowl, pour a small amount of the dressing into the bottom. Add cooled potatoes. Pour the rest of the dressing on top and mix vigorously with a wooden spoon until the salad is uniformly dressed. Chill for 1-2 hours for the flavors to meld. If you wait overnight...amazing things will happen to these flavors.

Enjoy!

 

How Does Your Garden Grow? {May 1, 2012}

First things first. It is my mom's birthday today. Happy Birthday Mom! When she comes up to visit, I am going to take her on the Island Artists Tour all day and buy her something special. She is an incredibly talented artist and she appreciates my photos (because she is my mom) so I posted more than usual for her this week. Love ya Mom!

Wow. This last week blew right by me. It feels like the planets are aligning for me in so many ways. My garden is green, green and green and there is growth beyond just the weeds. My strawberry plants are booming thanks to our net/caging system we set up. The garlic looks like a group of sentinels around the garden's edge sending off alarms to curious noses as if to say, "There is nothing here for you." My onion starts are starting to look a little stronger. The herbs I planted inside have all germinated. The sunflowers the Lil Man and I planted last week have germinated. Our artichoke plant has it's first artichoke and you would think there was a new baby in the family. We are mighty proud. We have had three meals with asparagus. THREE! The peas are starting to send their tendrils out to search for the lattice work. Lettuce and spinach greens are almost ready to start plucking (I planted the seed really thick so I could thin by picking those tender baby leaves). My tulips are up and they haven't been chomped thanks to some deer repellent I put out...divine intervention or blood meal?

I have to be careful though. It would be easy to wallow in the offerings these spring plants are bringing forth, but there is more planting to be done. A lot more. Squash. A whole lotta squash. And gourds. Busy busy busy.

For those of you who didn't see my FB post, I had a bit of a hiccup in the herb department. The post went something like this: Note to self: make sure the pen you are using is indeed a Sharpie and not a dry erase marker when labeling your Mason jars full of seeds. Awesome, right? Well lovies, I have taken photos of all of them and I will post the pics later this week so YOU can help me tell them apart. I might have to give something away to the person who comes the closest to naming them correctly. There are a couple I can easily distinguish at this point. A couple. Did I mention that there are 8 jars with tiny little shoots in them? Ha ha ha ha.


Here is the photo montage from this week and please be sure to tell me how your garden is growing!

artichoke

garlic

leafy green lettuce

lemon balm, right?

oregano

young spinach plants

pea tendrils

young lettuce shoots

double white tulips - I really love these

Parrot tulips - these are one of my favorite flowers in my garden

Have a wonderful week and get some dirt under those nails of yours!
Click here if you would like to see previous weeks of "How Does Your Garden Grow?"

Hungry?

I just had to share this.

Meal planning and Cutting Costs, Not Quality

This is the time of year when I know I can save money on groceries because it is time for soups, stews and casseroles. My goal is to do this using seasonal, fresh produce, local meats and food preserved throughout the summer months. My grocery list will supplement what I have at home and purchase through the Farmers Market. My goal is to spend a maximum of $150 a week.


How will I do this?

1) Evaluate contents of your freezer, refrigerator and pantry.
Take a look to see what we need to use and have on hand.


2) Create a meal plan for the week and follow it.
Include all three meals and snacks. Plan to have a special dinner night each week where you try out a new recipe or splurge on a special treat. One of the nicer aspects of meal planning is that you don't have to think about what you are having for dinner each night and you can mix it up if your calendar changes. A helpful planning idea is to designate two nights a week for family favorites, perhaps Taco Tuesdays and Pizza Fridays. Lately, I have been using Pinterest to gather ideas for dinner and then I share my "What's for Dinner?" board with my family and let them choose a couple. To save money, try to incorporate at least two veggie nights each week.


3) Buy produce and meat through CSA or Farmers Market and supplement at grocery store.
Buy more when there is a sale and fill that freezer. This is why you should always check the freezer first before you start planning.


4) Make your own bread.
We easily go through two loaves a week in our house. At almost $5 a loaf, that is $40 a month on bread alone. Imagine how much organic flour you could buy for $40 and honestly, nothing compares to fresh bread. While you are making your bread you can crank out some pizza dough for Pizza Friday and throw it in the freezer! One of my busiest working mom friends even manages to pull this off, read about her reason and a post about a family paradigm shift.


5) Avoid boxes and cans.
A can of organic beans can be close to $3 depending on the type. Buy dried beans, they really are easy to make! Foods that are boxed tend to be processed. You will get more band for your buck going fresh. In addition, most cans tend to bring health concerns with them. Good news: Muir Glen canned tomatoes are now BPA free! There are items that are inescapable, just think before you throw an item into your cart.


6) Buy specialty spices per recipe and grow some basics in a window box.
Salt, pepper, cumin, garlic salt, paprika, cinnamon, basil, oregano, cayenne and chili powder we need in bulk. Others tend to just sit in our pantry and lose their oomph. Rosemary, thyme, oregano and cilantro and very easy to keep year round in a small window herb box. If you support a little coldframe with lettuce, that could save you another $5-10 per week (depending on how many salads you eat).


7) When you buy items in boxes or cans, buy in bulk.
Ask your local grocery store if they will give you a case discount. We go through a lot of yogurt, so I order it by the case and then use the containers for seed starts in the spring.


8) Freeze leftovers.
Lasagna deja vu is leaving your family listless on Day Three? Freeze leftovers after they have been in the fridge for two days. Chances are they will be forgotten and then thrown away after a couple of days, so keep them and use them for a "You Pick" night.


9) Go berry / apple / pear / plum / _______ picking
Head to local farms or to friends' with fruit trees and have a picking fest with your family when fruits are ripe. If you have a reliable freezer, freeze for desserts, smoothies and oatmeal toppers throughout the winter months when seasonal fruit is limited. If you can't freeze reliably, invest in some canning jars and keep that summer freshness all winter long.


10) Make your own jam.
Remember how much bread we consume? We go through a jar every week to week and a half. At $6+ per jar for organic jam, we save a bundle when we pick and then make our own jam. It has a lot less sugar too! This summer I calculated that our homemade jam cost us about $1.85 a pint.


11) Drink more water.
This may sound silly, but it is true! Dilute your juice or just offer water. It is better for our kids to have less sugar and it saves money as well. And please do not buy bottled water, filter your own or drink tap water.


12) Make a crockpot of beans once a week.
Beans are healthy AND inexpensive. This is one of the easiest and cheapest meal supplements you can make to fill in the gaps throughout your week. All it takes is sorting, rinsing, and then pop them in a crockpot with a 2-1 ratio of liquid to beans and let her go on high for 3-4 hours. The taste is significantly better than out of the can and the sodium content is extremely lower. You can use one variety or mix it up. If you really want to save some money, make some garbanzo beans and then make your own hummus. The recipe possibilities are endless and the meals are quick to fix. Good for your heart. Good for your pocketbook. Easy choice.


This is a start and while this is our ideal, we are human and the Good Apple will do just about anything for Stove Top stuffing. It would be ideal to live like Barbara Kingsolver in " Animal, Vegetable, Miracle", but this is within our reach. This will work for us at this time because I am not teaching, so perhaps that is the best way to start. I would love to can my own tomatoes however we live in a climate where it is tricky to grow them and expensive to buy them. We do what we can.


During the summer with my husband's long hours at work, we splurged a little more than we should have and now it is time to get back in gear. When I was teaching, pre-kids, we were spending approximately $1200 a month on food. Yes, just for the two of us. Mind you, we were drinking great wine and eating out a lot; however, now that I am staying home, meal planning has cut our budget by at least a third, we are eating much better meals and more responsibly than before. We are saving at least $75 a month on bread and jam alone! The little cuts here and there really add up when you look over the course of a month or a year.


What is reasonable for your family given the amount of time you have?


Can you list 5 goals to keep your family eating responsible, healthy and affordable meals?
Enlist your kids to help, it is the best gift you can give them.


Resources:
Buying organic: The Dirty Dozen and The Clean 15
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