How Does Your Garden Grow? Countdown

I know our official event starts March 27, but I just have to ask you... How IS your garden doing?

We experienced some high winds this week, which blew things around a bit. No sign from my peas yet, but I do need to cut them a little slack since it snowed right after (literally) I planted them. This year is not the wet, soppy mess of last year, but it is cool. When the sun comes up and I get the Lil Man off to school, I will check on everything.

A couple of nights ago, I pumped up the wood stove a little bit too much and my thermometer upstairs was reading 88, so I had to crack a window in order to b r e a t h e. While the kiddos were sleeping and I was surfing the net, I could hear our family of raccoons. Damn. I need to set the sprinkler up before I really start planting the beds. Reminders of competition for the same resource.

On a happier note, I am really excited that Rosann at SuperChristianMom will be joining us for this event. She wrote about it here! I swear she is a super hero. Cape and all.

So are YOUR peas in yet? Which varieties did you go with this year? What have you put in the ground? What are your gardening plans / goals for this week?

See you next Tuesday!

 

All photos are taken by Val Curtis and can be used with permission only.

 

Weekly Menu - Week of March 12

This week had some highs and lows. Two recipes didn't make it to the final menu, but we are still working on them so you can taste a refined version soon.
All recipes are linked below to their original source.

Monday - Steak and Bang Bang Cauliflower from That's So Michelle.

I cannot say enough about this cauliflower recipe, Michelle hit a major home run with this one. It is SO delicious. The Good Apple actually said that it is probably one of the best things I ever made. Seriously. THAT good.

Tuesday - Curry Butternut Squash Soup from Mental Chew served with a green salad

Wednesday - Roasted Veggie Burritos from Mental Chew

Ingredients:

• Carrots
• Broccoli
• Red Onion
• Cauliflower
• Sweet Potato
• Garlic
• Burrito fixins: tortillas, salsa, sour cream, hot sauce, cheese, rice, beans

Directions:

1. Cut veggies into bites size pieces. Place into a large bowl and tumble with a tablespoon of olive oil, salt and pepper.
2. Cover a large cookie sheet with parchment paper. Pour veggies onto sheet in a single layer. Bake at 425 for 20 minutes. Add any fresh herbs you desire.
3. Assemble burritos.

NOTE: Make a second sheet of veggies and BOOM...you have tomorrow's dinner half way done!

Thursday - Roasted Veggie Galette based on Flour Arrangement's recipe
Take your favorite roasted veggies or serve it just as Suzanne writes it. I like to use roasted carrots, parsnips, cauliflower and turnips. This is a family favorite with a green salad. (No photos...this is a fill in recipe for the experimentation that went awry this week, but I promise, you will love this recipe.)

Friday - Salsa Chicken Tacos from Mental Chew
Get your crockpot ready.


Ingredients:

• 4 boneless organic chicken breasts
• 2 containers of your favorite fresh salsa
• 2 cans of black beans (Eden Hills is my favorite)
• Tortillas and your favorite taco toppings

Directions:

1. Pour half a container of salsa into crockpot.
2. Add 2 chicken breasts, 1 can of beans and top with remaining salsa in first container.
3. Add 2 chicken breasts, 2 can of beans and top with second container of fresh salsa.
4. Cook on high for 4 hours or low for 8 hours.
5. Pull chicken apart and serve!

It really is that easy and it tastes like you worked on it all day. When serving this to guests, don't admit how easy it was. This is a great dinner for a crowd or to have two nights in a row, which is what we did.

Saturday - Salsa Chicken Deja Vu (leftovers)

Sunday - Five Fist Chili from Mental Chew served with a green salad and cornbread
This is a great one to make extra for hot lunches during the week.


A lunch favorite this week were the Sesame Noodles with broccoli added and the Quinoa Bites. Both can be spruced up with green veggies this week to celebrate St. Patrick's Day!!


Next week's recipes are going to be quick and mostly veggie...stay tuned.

Click here to see other Weekly Menus.

All photos are taken by Val Curtis and can be used with permission only.

 

Testing

 

I am playing with a new tool for updating my blog. I think I am in HEAVEN. This could be good good good and so much easier! Woo Hoo!

Do you have any experience working with Blogsy? I am open to any information you have about working with this app.

 

Curry Butternut Squash and Quinoa Soup

Another night with BIG dinner plans and I just couldn't pull it together. Plan B. I looked around my kitchen and my huge Butternut Squash was staring at me. Something with Butternut Squash tonight. I rinsed it, peeled it, cubed it, tossed it with olive oil, salt and pepper and roasted it for 30 minutes. Now what. Stew? Soup? Side dish? It felt like a soup night. Curry soup. I ran the idea, along with some other options, by the Good Apple and he picked up my vibe and said, "Curry soup".  I love when he picks up on these things. 
Ok, soup. Onion. Garlic. Ginger? Sure. Ginger. Curry. Stock. Something else? Yes, quinoa. We will make our way through the 7 lbs and it adds protein to the mix. Perfect. We are ready to go.
It was so fast, I wasn't able to get salads out in time. It was a bread and soup night and no one complained. For this, I was very thankful. The kids chowed, the Good Apple had two bowls full. 
Curry Butternut Squash and Quinoa Soup
Ingredients:

• Large Butternut Squash, peeled and cubed
• 2 cups prepared quinoa
• 2 tablespoons olive oil
• 1 large onion, diced
• 6 cloves of garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry
• 6 cups of organic stock (vegetable or chicken)
• salt and pepper to taste
• optional: chopped chives, sour cream or creme fraiche

Directions Preheat oven to 375.

1. Place butternut squash cubes in a large bowl and mix with 1 tablespoon of olive oil and salt and pepper.
2. Line a cookie sheet with parchment paper. Fill cookie sheet with butternut squash cubes. Make sure to keep them in a single layer. Bake for 30 minutes. (If you don't have prepared quinoa at this point, this is the place to start it according to directions on the container)
3. In a Dutch Oven, heat up remaining olive oil over medium heat. Add onion, garlic and ginger. Sauté for two minutes or until onions are translucent. Be careful to not burn your garlic or ginger.
4. Add curry and stir for 1 minute.
5. Add roasted butternut squash and stock and stir.
6. Using a hand mixer, give the soup 8-9 quick blasts to break up cubes, but do not puree (unless that is your thing).
7. Add quinoa and serve. This is great with a fresh green salad and warm bread.

Side note: When reheating leftovers, add more stock to bring it back to soup consistency. The quinoa will absorb any liquid you place with it.

This Week's Photo Fun

C is for Children Chewing Corn on a Couch while watching Curious George (impressed?!)
D is for Donuts
E is for Eelgrass
F is for Forsythia
G is for Garden
H is for Hiking Boots

I is for Sink (My 4 year old said, "Mommy, there is an "I" in sink" and then he composed this shot. I couldn't pass it up.)

Next week: J, K, L, M, N, O, and P ...ideas? My kids scored donuts thanks to your suggestions last week!!