We're Growing Our Own

I thought I'd share a few ideas or how we planted our food garden this year.

This year we have two rows of beans planted different ways to see what works best.
Our Tri Color String Beans are planted in a double row, they were older seeds
so we had to go back after about a week & 1/2 and replanted in between with some
purple queen bush beans. We planted colored beans to make picking easier,
especially for the younger gardeners.

We also planted a row of Blue Lake Bush beans, in a single row.
Both are doing well

We planted Bush Pickler Cucumbers, at the front edge with Marigolds in between plants.
We already see the tiny cukes forming.

We planted Tomato transplants of Roma & Park's Whopper. The weather was so strange
that we lost a couple roma's and had to replace. We replaces with Black Krim
& Jubilee, tomatoes. All have caught up with one another and all are flowering
We should be picking before July 4th if we don't have another cool snap to stall growth.
We also will be tilling in some old eggs and nesting materials into the soil side
dressing the tomatoes with a dose of Calcium. We have used no additional fertilizers
on anything this year except Worm Castings.

We're looking up info on Black Krim & Jubilee to post this week, Just a little Tomato
FYI>

For peppers I backed down to only 2 varieties Sweet Bananas & Sweet Red Bells.
Due to unforeseen weather twists in the past I've had quite a loss & been
disappointed in the past. So I planted what I know everyone can eat or pickle.

I've planted the Ichiban Eggplants, because I love Eggplant and sneak it into
all sorts of dishes in the summer, and have even blended into my smoothies.
They are a beautiful plant with beautiful flowers, and with other varities
more beautiful colors even hot or fuschia pinky and white.

Detroit Red Beets, & Thumbellina Carrots as well as some Zucchini have just been
seeded in this past Thursday. As well as a variety of Sunflowers
Music Box, Valentine, Mixed Black Oil, & Alien Sunflowers. (I already see some of these
popping up out of the ground.

Here is a photo of my garden before I get to till this afternoon, if there is no more rain
and the winds keeps up to dry the garden out just a bit more.

So I've gotta get to making a quickie lunch so I can be ready to work this afternoon.

Oh wait we're going to pick up some local eggs from a neighbor too...
I'll take pics of the chickens and coop, I'd like to help him sell his eggs too
He also sold Daylilies at one point as well, Better carry my cash in case he's got a couple
earlies blooming...:)

Have a Nice Day
Here's My Garden



I'll definitely have to come back with an after picture when I get things cleaned up.

The weeds embarrass me...LOL

Awesome Edibles ~ Printable Garden Group Topic

This is from one of my past Garden Discussions
I hope you find this information useful

One of my missions is to get everyone to incorporate edibles
into their garden designs. Whether full scale beds or containers, or
single plant planting in pots.

Keep It Green
~V

Homemade Carrot Ginger pops

Carrot Ginger pops



Vegetables in Popsicles...?
Has She Gone Mad....?
They're Delicious & Nutritious.
So much better for you than Store-Bought & cheaper too.

Ingredients:
3 carrots chopped, lightly steamed
1/4" X 1" round of ginger root, peeled, lightly steamed
1/2 c apple juice
1/2 cup almond/coconut milk
1 tsp coconut oil
2 Tbsp agave necter
2 Tbsp raw honey
1 tsp lemon zest minced very small

Directions:
The beauty of making these is you basically let a blender
do all the work for you.
We have a NINJA

First scrape & chop Carrots & ginger.
Toss into a steamer/strainer over boiling water until just
forking tender.
Into blender with coconut oil, syrups, zest, then hot carrots
(this melts the oil & releases Lemon essence),then liquids.
Whiz it all together until relatively smooth.
Pour into clean popsicle mold.
Set in freezer for at least 3 hours.



We started making these pops when our young ones started getting sick this winter.
Craft your pops to the ailment.
Just about everyone likes a popsicle, so Don't Worry, Be Appy.

Raw Vegan Carrot Soup

Kill that Cold with Raw Vegan Carrot Soup

Ingredients (These are approximations. Adjust to your tastes)

2-3 cups almost boiling water
3 tbs olive oil
3 carrots
1 stalk celery
half an onion
2 cloves garlic
an inch of ginger
couple dashes of tamari
1 tbs miso
½ tsp coriander
½ tsp cumin
½ tsp turmeric
½ tsp nutmeg
½ tsp cinnamon
½ tsp pepper

Directions

Now hold on to your hats. This is complicated ! Put all ingredients in the Vitamix and blend on high until smooth. Instant cold busting soup!
If you don’t have a high powered blender you’re out of luck. Just kidding. Simply boil your carrots and celery until tender and add all the ingredients into the blender and blitz until smooth. The important thing is to get the onion, garlic and ginger in the soup raw to maximize its effectiveness.
Bon Appétit !

Via @EcoPassport on Twitter

Carrots "Fantastique"

This came from our Oldies Recipe Box.
I'm sure it's from the 1970's or early 1980's
(Due to the specificity of the Sweet'n'Low product use)

Carrots "Fantastique"

Ingredients:

2 sm. cans tomato sauce
1 Tbsp. mustard
2 Tbsp. Worcestershire sauce
salt
pepper
8 pkgs. sweet 'n' low
1 lb. can of sliced carrots
2 Tbsp. dry onion flakes


Directions:

MIX all ingredients.
Refrigerate.
Eat in reasonable amounts, with food, or as a snack.