Sunday, April 17, 2016

Re-purposing old window frames for a peatrellis! #peatrellis #garden #peas

Sunday, October 25, 2015

Autumn salad for lunch~ "Candice's Dandelion Greens and Curry Quinoa Salad, from the cookbook "Clean Green Eats" by Candice Kumai
I didn't have any corn, so roasted some edamame beans instead, and I used arugula from the garden in place of dandelion greens.

2 cups cooked quinoa
1 cup arugula (or dandelion greens)
1 shallot thinly sliced (I used a red onion)
1 cup grilled corn kernels (I used edamame)
2 Tb fresh mint leaves
6 oz firm tofu (I used smoked tofu from Soya Nova Tofu Shop - 

Whisk together tamari honey dressing:
2 T extra virgin olive oil, 1 Tb tamari, 1 tsp curry powder,  juice of 1 lime, 1 Tb honey

pour over the quinoa and toss and add the rest of the ingredients.

This will be delicious for lunches for the next couple of days!

Saturday, August 22, 2015

Tomato Time!!

 cherry tomato vine made it to the top of the porch!

tomato forest
going to make salsa fresca!!

Sunday, July 5, 2015

Kale Dip from Superfood Snacks: 100 Delcious Energizing and Nutrient Dense Recipes by Julie Morris

If you grow kale, you can never have enough kale recipes! this one is a gooder: it uses 6 cups of kale! It is from the Superfood Snacks cookbook by Julie Morris: There are tons of great kale recipes in this book

It's super easy to make and super delicious - I added some red pepper flakes, too for heat.
Just put 1/2 cup of raw cashews, 1 Tb of miso and 1/2 cup of water in a blender or food processor. Saute 1 cup of finely chopped onion, 1/2 tsp cumin and a pinch of cayenne, add 6 cups of chopped kale to wilt. Pour in the cashew mixture and cook 3-4 minutes, stirring. Put everything back into the blender and add 2 Tb lemon juice, 1 Tbs of nutrional yeast and pulse ( don't puree). add salt and red pepper flakes to taste. Eat it hot with crackers etc.

Sunday, June 28, 2015

cauliflower and kale chowder

 All 6  of the orange cauliflowers matured at once (seemingly overnight!) and with a LOT of kale in the yarden, it was necessary to google kale + cauliflower and was happily surprised to  find a plethora of recipes that incorporate both veggies!

 I decided on kale  and cauliflower kale chowder from Tomato boots:

I had some homemade broth in the freezer ( I try to always have it in there just for this reason!) I added potatoes to thicken the chowder instead of using flour, and put the cauliflower in at the end with the kale as it cooks so quickly.  Served with some lime, green onion, cornchips and cheese, it is delicious!

I really love the orange colour of these 'Sunset' cauliflowers - seeds were purchased through West Coast Seeds:

Tuesday, May 19, 2015

look what's growing

 It's mid May and everything is growing like mad! here is the cuke house - we've doubled the cuke pots this year because they produce reliably well and we love them so much!
 Basil babies waiting to go out into their own covered hoop frame home 

and below are the 9 tomato plants with stakes

 the pea patch with trellis - both snow peas and edible pod peas
 the spinach patch with cover to (attempt) to keep cats out!
 beautiful kohlrabi forming
 the brassica patch: orange cauliflowers, 'aspa broc' purple sprouting broccoli
 rainbow chard glowing happily
 the perennial artichoke
 Kale - one of 20, 2 kinds: lacitino and red Russion
 the lettuce patch with 'freckles' and 'red sails'
 a pretty freckles up close and personal
 zucchini starts
 patty pan squash starts
sweet million cherry tomato getting ready to climb up the back porch!
Next up will be the carrots, fennel, and peppers.