Out for the day today and bought a #jostaberry and #silvanberry . Not sure where I will put them but there is always room 😜 The garden has been loving the warm weather. The pomegranate has heaps of flowers and we all have our eye on our mammoth strawberry waiting patiently for it to ripen 🍓😜 Happy to see my pineapple tomatoes finally have flowers and my watermelon is growing nicely 👏🏻 Hope everyone had a great weekend 😊
Home cooking🍃. Trying to replicate a dish grandma made from wild bitter greens, spinach & young zucchini stems. (It tasted good but not even close to grandma's ). If anyone has old recipes, remedies, memories of 'tastes', or info on how they forage please message me. I love to swap & share. feeling sad that many of those around me that had so much knowledge of foraging & simple peasant dishes have passed away.
Our lowest temp so far has been 17F. Kale, dill, and spinach have done great under the low tunnel. The kale hit a growth spurt as soon as our weather cooled, and the leaves are so tender and delicious.
Sad truth - I’m horrible at taking my own advice and never write anything down. But this year I’m determined to keep track of low temps and cold hardiness for the greens I enjoy most!
Half of my season-end green tomato harvest has turned red! I'd wait longer for the rest, but this chick needs kitchen space for Thanksgiving.
Testing some green and red tomato chutney recipes this afternoon for some Zen time.
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Current 🎶: Bonfire Folk radio on Pandora. Check it out. You're welcome.
Cauliflower Carrot Tumeric Soup🥕🥕
-1 head of cauliflower
-1 lb carrots
-3 tbs coconut oil
-1 can coconut milk
-1 cup bone broth or chicken stock
-1 or 2 cloves garlic
-leeks or onions or both !
-2.5 tbs turmeric powder
-1 tbs fresh ginger
-2 or 3 c water
-salt n pepper
1. cut up cauli / carrots and bake on 375 ° for 30 mins
2. cut up onion leeks and garlic - suatee in coconut oil until onions are clear
3. add all liquids and spices - let simmer while veg is baking
4. puree veggies in blender with some broth or use a hand blender if avaliable !
5. simmer for another 5- 10 mins
We planted these beautiful purple tomatoes in June, and a whole 5 months later, they’re finally ripe! We picked them a few weeks ago before the frost, and I’ve been patiently awaiting them to ripen in a bowl on the kitchen table. The day has finally come and I am thoroughly enjoying the fruits of our labour with this simple salad of tomatoes, cucumber, avocado, basil, feta and balsamic vinaigrette.