Tag Archives: veggies

Garden Growth: May Edition

I’m a little behind in posting, but given the time of year that is to be expected!  That’s not to say I haven’t been writing, cooking, and photographing; I just haven’t had the time to sit down and meld everything into a fluid post.

You may remember me mentioning that this year I wanted to mulch the garden to reduce my time spent pulling weeds.  I’m 90% finished with that task and I couldn’t be happier with the results! Yes, a few weeds still pop up here and there, but nothing like the battle I underwent last year!  The layer of mulch has also allowed me to garden during this very wet Spring without sinking knee-deep into the mud!

Here’s the rundown of what I’ve got “growing on”.  The picture angles tend to jump around a bit, so I will try to make it least confusing as possible.

L-R sunflowers, peas, carrots, cauliflower, and broccoli

(taken from opposite end as first picture) radishes, lettuce, beets, and spinach, flanked by peas

 bush peas, carrots, lettuce (behind carrots), and the beginning of my brassicas

Full view of the left side of the garden.

L-R swiss chard, brussels sprouts (behind the chard), mustard greens, carrots/beets/spinach/scallions/celery (behind the mustard greens), beets, radishes, green sprouting broccoli, and romanesco broccoli

 Same veggies as mentioned above, just from a different view.  You can better see the small rows of carrots/beets/spinach and scallions.

The left side of this picture starts the tomato patch, everything to the right is the same as above.  The edge of the garden in the lower right corner is a row of sunflowers.

 L-R 5 rows of tomatoes, tomatillos, carrots (that have not sprouted yet), and ground cherries.

I plan on putting in my beans, squash, and cukes in the space after the ground cherries, but need to pick up some more variegated fencing for the addition I tilled.

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Summer Solstice Time Well Spent

With yesterday being the Summer Solstice, I felt it only fitting to spend some quality time in my gardens tending to my plants.  (As if I don’t do that on a daily basis already!)  I pulled weeds, picked peas, and replanted some lettuce, radishes, and beets.  Yes, I know radishes and lettuce are Spring and Fall crops, but I’ve been known to throw caution to the wind and put them in the ground anyway.  True they don’t like the hot summer months, but I’ve found that with a bit of love and extra watering, I’m still able to get a good harvest.  Besides, I’m obsessed with growing plants and I will continue to be in my garden well through November, hopefully December, barring any serious snow.  Of course my camera was in-hand, so here is what I’ve got growing on as of late.

Violet Pole Beans
Romanesco and Green Sprouting Broccoli
Rainbow Chard
Ruby Red Sweet Corn
Cucumbers aka PICKLES!!!!
Stuttgarter Onions
Peas
Spaghetti Squash
Spring Mix
Tomatoes
Zucchini
L-R Sunflowers, Corn, Peas Pole Beans
L-R Pole Beans, Carrots, Radishes, Spinach & Spring Mix, Onions, Beets
L-R Carrots, Radishes, Spinach & Spring Mix, Onions, Beets, more Onions, Broccoli
L-R Broccoli, Bush Beans, just planted Radishes, Golden Beans
L-R Onions, Mustard Greens, Carrots
L-R Carrots, Pole Beans, Peas

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The Garden, Last Month

Happy Tuesday all! I hope you enjoyed your extended weekend. Here are the updated pictures of my rapidly growing garden. I wanted to have this post up by Sunday but do to a violent case of food poisoning (worst 12+ hours of my life) things got a bit behind schedule. Guess that’s what happens when I consume food I did not grow! :/

5-16 The first pea flowers of the season!

5-23 (L-R) Onions, Bok Choy, Romanesco Broccoli
5-23 Lone Surviving Garlic
5-23 (L-R) Peas, Pole Beans, Carrots (too small to see), Radishes, Spring Mix, Spinach (top middle of picture) Beets, Onions, Bok Choy (top Left of picture) Rainbow Chard, Romanesco (top Left of picture) Broccoli. Next time I’ll label the image. 🙂
5-23 View from the East end. In front of the pea lattice are 4 rows of corn and a border of sunflowers.
5-26 Ruby Red Sweet Corn
5-26 My new pea trellis is on the right. So far they have (almost) blown down twice due to being a top-heavy structure clearly unsuitable for high winds. Anyone else have a design idea they’d like to share? I’d like to bamboo teepee them but can’t find poles, nor do I want to take up that much space.
5-26 Spring Mix
5-27 Beet Greens
5-27 Onions, Bok Choy, Romanesco Broccoli

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Coconut Curry Veggie Soup

Hands down this is one of my favorite soups! I make it slightly different each time depending on what veggies are on hand. And let me tell you not once has it let me down! You can make it on the stove, but I purchase most of my beans and peas dried, so I just toss everything into my crock pot and forget about it!

Coconut Curry Veggie Soup
This recipe makes A LOT! (and it freezes well too)

6 cups water plus 4 bullion cubes or stock of your choice
1 16oz bag dried chick peas
1 large onion chopped
1/2 bag baby carrots, cut into large chunks
4-5 medium potatoes, cubed (I don’t peal mine)
1 bag of corn, probably about 2 cups. I never measure when I bag and freeze corn.
1/2 head cauliflower broken into bite sized florets.
1 large red or green pepper, chopped. I ran out of room in my crock so I omitted it this time.
Lots of (I used red) curry paste…use your own judgment here folks.
1 can of coconut milk
Mombasa Powder ( As I’ve mentioned before I like my food wicked hot. For those of you who do not, the curry paste may be enough for you. If you need an additional kick add cayenne or any other hot pepper powder you have on hand.)

Combine everything except the coconut milk in your crock pot. Cook on high for 5-6 hours or on low for 8-9 hours. If you are home you can stir it up every few hours. The soup is done once the taters are tender. Add the coconut milk, spoon into bowls and enjoy!

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2 Bean Vegetarian Chili

I made a batch of veggie chili a few weeks ago when I made this bread. I am pleased to report that not only do they compliment each other as a meal but they both freeze well!

Two Bean Vegetarian Chili
1 large onion, coarsely chopped
3 cloves garlic, minced
1 med butternut squash, peeled, seeded and cubed into 1/2 chunks
1 red and 1 green bell pepper, seeded and cut into chunks
2 qt sized mason jars of canned tomatoes
2 cans (19 oz) chickpeas, drained and rinsed
2 cans (19oz) black beans, drained and rinsed
2 cups corn
3 carrots, coined
1/2 cup chopped cilantro
1 Tbsp chili powder
S&P to taste
olive oil
In a large soup pot heat oil over med heat. Add onion and garlic, cook until tender, stirring occasionally. Add squash, carrots, peppers, corn, chili powder and s&p, cook for about 1 minute then add about 1/2 cup of water, cover and simmer until veggies are crisp-tender, about 7 minutes. Add canned tomatoes, chickpeas, black beans and cilantro, bring to a boil. Reduce to a simmer, partially cover and cook for 20 minutes. You can garnish with a lime since it pairs well with the cilantro.

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Stuffed

I’ve already written a post about stuffed peppers on my other blog, but after finding them making a regular appearance in my daily dinner, I thought I would share them here as well. Plus I had a request from fellow stitchin’ mama Tree. 🙂
The great thing about stuffed peppers is they are easy peasy and take little to no thought at all. For the pepper pictured below I used a mexican style rice packet, ground turkey, corn, mushrooms, carrots, beets, onion, green peppers, garlic powder, mombasa and parmesan cheese. Cook the rice, saute the turkey in one pan and veggies in another. Combine rice, turkey, veggies, spices and cheese. Stuff into hollowed peppers and bake at 400 for 50 minutes or until tops of peppers are browned.
Another variation, which I actually prefer, is to omit the turkey. I don’t eat meat often but had never had ground turkey so I thought I would give it a whirl. Yeah, I don’t like it. So for these peppers (forgive me if I am not exact I made them several months ago) I used basmati rice, which I always cook with salt, a bit of butter and several bay leaves. A veggie medley consisting of swiss chard, mushrooms, both green & red peppers, onion, garlic, green beans, mozzarella and parmesan cheeses, tomato paste and a bit of homemade salsa. Cook rice and one pot and veggies in another. I think I may have also precooked the peppers for 15 minutes in the oven as well. Add tomato paste, salsa and parm to veggies and combine with rice. I filled the bottoms of the peppers with a bit of the *stuffing* and then added a layer of mozzarella and filled them the rest of the way with the mixture. I baked them for 35 minutes then added another layer of mozzarella and a bit more parm, put them back into the oven for another 10 minutes or so. Just enough to melt the top layer of cheese. They were awesome!

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Slaving Away

I have so much deliciousness to share, like the most kick ass marble rye bread recipe EVER!!

http://www.youtube.com/v/7j5xbbQDTRM&hl=en&fs=1&

And not to mention uber tasty blueberry crisp.  But alas, they will have to wait.  Do you want to know why they have to wait?  Because My. Garden. Owns. ME!  I do nothing but pick and blanch veggies every night.  I can barely keep up with the harvest, much less have time for anything non-garden related, IE, SEWING activities!  Totally sucks because Philly Folk Fest is RIGHT around the corner!!!  At least I will have lots of homegrown organic goodness to share with my sisters!  I’ve already been threatened by Justine that I’m gonna get my ass whooped if I don’t bring along some of my yummy pickles!

I’ve already begun stressing about being away 4 days; who will pick my harvest?  It will be out of control by the time I get back!  Hopefully we will be without rain and nothing will fruit too fast.  I hate when veggies get too big and are no longer tender!

Here is a quick peak at tonight’s harvest.

I could have pulled more carrots, lots of beets, and a few ears of corn, but decided to wait till tomorrow for those.  I also have about 8 more zucchini hanging out on the porch just waiting to be shredded for bread and brownies.  I usually pick this much every night.  Well, all except for the white eggplant, that just finally got big enough!  I have TONS of peppers on my plants, I am just waiting for them to turn red or orange.  I also have an obnoxious amount of butternut squash that should be ready any day.  I put the seeds into the ground mid to late April.  Fortunately they keep FOREVER!

I am getting together with my brother’s family and a friend this weekend.  The kiddos are gonna have a pool play date and we are grillin’ up some veggies.  I was asked to bring along some of my delicious organic homegrown goodness, I will happily oblige!

Images and content copyright © 2009 Danielle R Limoge.

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