This may be one of the easiest things to cook, even if you have no idea what you are doing. In addition to saving money, homemade broth tastes so much better than store-bought broth. You will never go back. You will become a prisoner to your broth.
First, get a few gallon sized freezer-safe ziplock bags. If you are a meat eating person, label one "meat," and label the other "veg scraps." All week long, save all your veggie scraps in that bag and keep it in the freezer. Examples of veggie scraps are: carrot skin peelings, tops/bottoms of onions, tops of leeks, broccoli stumps, greens, lettuce hearts, mushroom stems, celery leaves...I mean all of it. Any leftover raw vegetable or it's parts. It's ok if it looks gross. It will look gross.
Do the same with your meats. Some folks like to separate their meat into different bags (chicken/beef/pork), while others like to mix them. Keep all scraps, fat, bones, skin, etc in your bag in the freezer.
On the weekend, throw all your scraps into a very large cooking pot. Cover the whole thing with water. Bring to the boil, reduce heat, cover, simmer. Now simmer that pot as long as you can--at least 1 hour. If you can, put it on the lowest heat and cook it for 2-3 hours.
After cooking, you will need to strain it. I find this to be a 2 person job usually. Put another large pot in the sink, and cover it with a colander. Pour your soup through the colander, letting all the big funky wilted weird cooked veggies (and meat) catch in the colander while the liquid pours into the pot. Discard the solids. I usually like to get a mesh sieve and run the liquid through it, as some fine veggie funk is present. You want to get rid of that. Here is where you may choose to add salt and pepper to your beautiful broth.
The broth will freeze like a champ. I freeze my in 2 or 4 cup portions so they are recipe friendly.
Cheers.
Showing posts with label garden. Show all posts
Showing posts with label garden. Show all posts
Tuesday, October 1, 2013
Broccoli Soup
It's Fall, which means it is time for soup to be back on the menu here in Pennsylvania. I made a nice broccoli soup over the weekend--really one of the best I've ever made, so I figured I better write it down. Don't worry about the quantities being exact for the ingredients--I really just threw things into the pot, and tasted as I cooked. You should adjust your soups to fit your tastes, and experiment with different blends of herbs and spices.
Ingredient list:
garlic, onion, broth, biggest head of broccoli you can find (or 2 smaller ones), raw cashews, salt, pepper.
optional: olive oil, nutritional yeast
note: if possible, soak 1/2 cup of raw cashews in water for 3-4 hours prior to starting the recipe below.
Chop up 1 small onion and 1 clove of garlic, and saute in a few glugs of olive oil (or broth) on medium heat. You want to cook them till the onions are transparent, but try not to let them turn brown. (note: if you are adding any herbs, do it here)
While this is cooking, roughly cut up a very large head of broccoli. It doesn't need to look pretty, just hack it up--the pieces do not need to be small.
Throw the broccoli pieces into the pot, turn up the heat, and give it a sprinkle of salt. Using a large spoon, try and move the pieces around a bit, coating the broccoli pieces in the oil/onion/garlic as much as you can. Do this for about 1-2 minutes.
Add 4-5 cups broth. Of course I like homemade broth the best--you just can't duplicate that flavor from a can or box, but if you must use boxed, you must. Another option would be to use soup base + water or cubes + water.
Bring to the boil, cover, reduce heat, and simmer. I usually cook it about 15 minutes--just make sure the broccoli is almost-falling-apart cooked. Turn off the heat and let it sit there. Taste and adjust your seasonings (remember that a little teaspoon of red wine vinegar or lemon juice can brighten up a soup a lot).
Let's pause here and contemplate our cashews. Did you remember to soak them? If you did, good for you--you can move to the next step. If you forgot, you will need to do this first:
Add your cashews to the pot (removed from the heat), stir once, and let it sit there for about 15 minutes.
Transfer the whole lot to the blender/vitamix. Those of you who were cashew-responsible and soaked them, add them here (drain soaking water first). Now, at this point I like to add 2 heaping tablespoons of nutritional yeast before blending. If you do not like nutritional yeast, don't add it. If you are a cheese eater, you may want to add a little shaved parm. Or don't add anything, just blend.
Of course I am a firm believer that soup is better if it sits overnight in the fridge before reheating and serving, but it is edible now. Enjoy!
Ingredient list:
garlic, onion, broth, biggest head of broccoli you can find (or 2 smaller ones), raw cashews, salt, pepper.
optional: olive oil, nutritional yeast
note: if possible, soak 1/2 cup of raw cashews in water for 3-4 hours prior to starting the recipe below.
Chop up 1 small onion and 1 clove of garlic, and saute in a few glugs of olive oil (or broth) on medium heat. You want to cook them till the onions are transparent, but try not to let them turn brown. (note: if you are adding any herbs, do it here)
While this is cooking, roughly cut up a very large head of broccoli. It doesn't need to look pretty, just hack it up--the pieces do not need to be small.
Throw the broccoli pieces into the pot, turn up the heat, and give it a sprinkle of salt. Using a large spoon, try and move the pieces around a bit, coating the broccoli pieces in the oil/onion/garlic as much as you can. Do this for about 1-2 minutes.
Add 4-5 cups broth. Of course I like homemade broth the best--you just can't duplicate that flavor from a can or box, but if you must use boxed, you must. Another option would be to use soup base + water or cubes + water.
Bring to the boil, cover, reduce heat, and simmer. I usually cook it about 15 minutes--just make sure the broccoli is almost-falling-apart cooked. Turn off the heat and let it sit there. Taste and adjust your seasonings (remember that a little teaspoon of red wine vinegar or lemon juice can brighten up a soup a lot).
Let's pause here and contemplate our cashews. Did you remember to soak them? If you did, good for you--you can move to the next step. If you forgot, you will need to do this first:
Add your cashews to the pot (removed from the heat), stir once, and let it sit there for about 15 minutes.
Transfer the whole lot to the blender/vitamix. Those of you who were cashew-responsible and soaked them, add them here (drain soaking water first). Now, at this point I like to add 2 heaping tablespoons of nutritional yeast before blending. If you do not like nutritional yeast, don't add it. If you are a cheese eater, you may want to add a little shaved parm. Or don't add anything, just blend.
Of course I am a firm believer that soup is better if it sits overnight in the fridge before reheating and serving, but it is edible now. Enjoy!
Monday, May 6, 2013
Coleslaw--your versatile friend.
To me, you can judge a restaurant by it's coleslaw. Big awkward slices of cabbage mixed with mayo does not a coleslaw make. Remember, cabbage is a leafy green, and we need to think of coleslaw as a salad. A delicious crunchy bite of something cool and green to have in between courses of spicy food (bbq, tacos, etc). I don't even put mayo in mine (gasp!)--I am a firm believer that coleslaw should be vinegar based.
1/2 cup sugar
3/4 cup white vinegar (or half white vinegar and half cider vinegar)
2 tsp mustard seeds
2 tsp celery seed
1 tsp salt
Mix the above in a large bowl, stirring until the sugar is dissolved.
Add the following ingredients to the bowl:
1 cabbage, finely shredded
1 small bell pepper, minced
1 T. minced pimentos
1 small vidalia or sweet onion, minced
Toss well and mix. Transfer to a ziplock bag and refrigerate overnight. This coleslaw gets better the longer it sits, and it can last up to 2 weeks in the fridge.
GOOD WITH: bbq, beans, tacos, sandwich filling, hot dogs, veggie dogs, burgers, seafood.
Sunday, May 5, 2013
Greatest (and easiest) cooked salsa ever.
I saw my sis-in-law make this a few months ago, and I was blown away by how good and easy it is. For the record, I'm not sure I am making it exactly the same way she did, but who cares! It's really yummy, and isn't that all that matters? Now let's get to it:
Turn the heat to medium-high on the stove, and throw a non-stick pan on the burner. Drizzle a little olive oil in the pan (or use broth if you are avoiding oil/extra fat) just to coat the bottom. Throw the garlic clove in. When the garlic is fragrant, add all the tomatoes at once (don't burn yourself!) and toss around the pan a bit. Keep the heat up pretty high while you cook the tomatoes, remembering to shake the pan here and there so they don't stick. When the tomatoes start to look roasted (browning a bit here and there), salt them and turn off the heat. Throw everything in your pan directly into the blender, and add the chipotle pepper too. Turn that blender on high till the salsa is smoooooooooth. Done.
(NOTE: If you are spice-sensitive, you may want to use 1/4 or 1/2 a pepper instead)
I LOVE this salsa with baked corn chips, or as a sauce with burritos, avocados, or on wraps.
It will keep in the fridge for about 4 days, but it won't last that long because you will eat it quick.
My dude puts it in fish tacos with a vinegary cabbage slaw and sliced avocados.
- 1 container grape or cherry tomatoes (I think the orange ones taste the best) or 1 pint fresh from your garden
- 1 clove garlic
- 1 chipotle pepper in adobo sauce (from the can--I freeze the leftovers)
- A little olive oil
- salt, to taste
Turn the heat to medium-high on the stove, and throw a non-stick pan on the burner. Drizzle a little olive oil in the pan (or use broth if you are avoiding oil/extra fat) just to coat the bottom. Throw the garlic clove in. When the garlic is fragrant, add all the tomatoes at once (don't burn yourself!) and toss around the pan a bit. Keep the heat up pretty high while you cook the tomatoes, remembering to shake the pan here and there so they don't stick. When the tomatoes start to look roasted (browning a bit here and there), salt them and turn off the heat. Throw everything in your pan directly into the blender, and add the chipotle pepper too. Turn that blender on high till the salsa is smoooooooooth. Done.
(NOTE: If you are spice-sensitive, you may want to use 1/4 or 1/2 a pepper instead)
I LOVE this salsa with baked corn chips, or as a sauce with burritos, avocados, or on wraps.
It will keep in the fridge for about 4 days, but it won't last that long because you will eat it quick.
My dude puts it in fish tacos with a vinegary cabbage slaw and sliced avocados.
Wednesday, July 11, 2012
Cold Cucumber Soup
Wow, I have so many recipes to add, and no time to do it! I will try to get caught up soon.
Here's a simple recipe for a cold cucumber soup that is perfect for a hot summer day.
Ingredients:
2-3 cucumbers, peeled and seeded, roughly chopped
1 clove garlic
1 tablespoon dried dill, or 3 T. fresh
1 teaspoon dried parsley, or 3 t. fresh
1/2 tablespoon fresh lemon juice
1 container plain yogurt of your choice (greek, low fat, soy, etc)
salt to taste
Throw everything into your Vitamix, blender, or food processor. Blend until smooth and chill overnight.
If you want to make this soup a bit more savory, follow these directions:
* blend all ingredients except yogurt, adding 1/2 cup vegetable broth/stock. omit the lemon juice.
* after blending, transfer to bowl and stir in 1 container of greek yogurt. chill as directed. (the greek style yogurt will thicken the soup, which is necessary after adding the broth)
Here's a simple recipe for a cold cucumber soup that is perfect for a hot summer day.
Ingredients:
2-3 cucumbers, peeled and seeded, roughly chopped
1 clove garlic
1 tablespoon dried dill, or 3 T. fresh
1 teaspoon dried parsley, or 3 t. fresh
1/2 tablespoon fresh lemon juice
1 container plain yogurt of your choice (greek, low fat, soy, etc)
salt to taste
Throw everything into your Vitamix, blender, or food processor. Blend until smooth and chill overnight.
If you want to make this soup a bit more savory, follow these directions:
* blend all ingredients except yogurt, adding 1/2 cup vegetable broth/stock. omit the lemon juice.
* after blending, transfer to bowl and stir in 1 container of greek yogurt. chill as directed. (the greek style yogurt will thicken the soup, which is necessary after adding the broth)
Friday, September 3, 2010
Fresh Tomato Soup
Last night I realized I had about 6 tomatoes that were going to go bad if I didn't use them right away. I ended up making a quick fresh tomato soup that was fantastic. This can be served hot or cold. I served it room temp with croutons, which really hit the spot.
Heat 2 T. olive oil in a non-reactive pot. Add a few pinches of dried oregano, red pepper flakes, and 1 smashed garlic clove. Heat until fragrent. Now, hack up your tomatoes into chunks. Don't worry about peeling or seeding them, you can just throw everything right in the pot. Season with salt. Bring the heat up to boil, then reduce to simmer, stirring often. Simmer for 10 minutes. Remove from heat, transfer to a bowl, and throw in the freezer to cool for 30 minutes. Serve w/ croutons. (PS--Aaron swirled some soft goat cheese into his before serving)
I served this along side some potato perioges that I sauteed with sweet onions. Perfect.
Heat 2 T. olive oil in a non-reactive pot. Add a few pinches of dried oregano, red pepper flakes, and 1 smashed garlic clove. Heat until fragrent. Now, hack up your tomatoes into chunks. Don't worry about peeling or seeding them, you can just throw everything right in the pot. Season with salt. Bring the heat up to boil, then reduce to simmer, stirring often. Simmer for 10 minutes. Remove from heat, transfer to a bowl, and throw in the freezer to cool for 30 minutes. Serve w/ croutons. (PS--Aaron swirled some soft goat cheese into his before serving)
I served this along side some potato perioges that I sauteed with sweet onions. Perfect.
Wednesday, July 7, 2010
Grated Zucchini and Summer Squash Salad
This salad is so easy--it's perfect for a super hot summer day when you don't want to cook. It's also a great way to use up the cheap squash found at the farmers markets right now.
1 medium zucchini
1 medium yellow summer squash
1/2 or 1 whole lemon
sea salt
Grate the zucchini and summer squash, then throw them both in a ziploc bag. Sprinkle lightly with a bit of sea salt. Squeeze the juice from 1/2 a lemon over them, adding up to 1 whole lemon if you are a big lemon fan. Zzzzzzzzzzip up the bag, shake (to coat with the lemon juice), and throw it in the fridge. I think you need to leave it in there for at least 30 minutes. I usually make this in the AM before work and put it in my lunch box, so it sits for about 3 hours.
The acidic juice of the lemon starts to "cook" the squashes, which makes them tendor. Toss just before serving.
PS--you could add some crumbled feta or a dash of rice vinegar to this before serving if you like. Sometimes I even rip up a bit of basil over it too.
1 medium zucchini
1 medium yellow summer squash
1/2 or 1 whole lemon
sea salt
Grate the zucchini and summer squash, then throw them both in a ziploc bag. Sprinkle lightly with a bit of sea salt. Squeeze the juice from 1/2 a lemon over them, adding up to 1 whole lemon if you are a big lemon fan. Zzzzzzzzzzip up the bag, shake (to coat with the lemon juice), and throw it in the fridge. I think you need to leave it in there for at least 30 minutes. I usually make this in the AM before work and put it in my lunch box, so it sits for about 3 hours.
The acidic juice of the lemon starts to "cook" the squashes, which makes them tendor. Toss just before serving.
PS--you could add some crumbled feta or a dash of rice vinegar to this before serving if you like. Sometimes I even rip up a bit of basil over it too.
Wednesday, March 17, 2010
Smoothies and Green Drinks
That's right, I said "Green Drinks."
I'm hooked on green drinks! Ever since I got my Vita Mix blender, I just can't stop making them. I am now up to 2 a day, which equals over 1 pound of raw leafy greens + 1 pound of fruit. Leafy greens are the most nutritious foods in the world. But I won't get into that, you can read all about it here or even better, here. I make a green drink for breakfast, and one about an hour before dinner.
After many many mistakes, I have come up with a couple of yummy, basic green smoothie recipes. Many of the ones I find online are (in my opinion) too sweet, or have too many things added to them (also adding in the calorie count). I want to keep it simple, so here are my top recipes:
2 cups water + 2 romaine hearts (or 1 head) + 1 apple (cored and sliced) + 1 lb frozen pineapple
2 cups water + 2 romaine hearts (or 1 head) + 1 lb frozen mango
1 cup soymilk + 1 cup water + 10 oz baby spinach (one Ready Pac bag) + 1 banana + 1 lb frozen blueberries
1 cup soymilk + 1 cup water + 6 oz greens (I mix 2 of the following: kale, mustard, turnip, & beet) + 1 banana + 1 lb frozen strawberres + 1 pitted date
Put in the blender in the order given above. I usually put my liquid and greens in first, blend, then add my frozen fruit slowly. The above recipes are enough to fill 2 big glasses (about 16 oz each).
I chose the above greens because they are the most affordable. My WFM sells a 6 pack of romaine hearts for $5. Ready Pac baby spinach is $1.99, and a 12 oz bag of mixed greens is $4. But when something else is on sale, hey--I buy it. In the summer, I can buy fresh fruit and greens from the farmer's market as well. Also, it's easy to grow spinach and chard in your garden!
Frozen fruit is great. It is picked when the fruit is at it ripest, and even if you choose not to buy organic, the fruit is not sprayed with fungisides (like fresh conventional fruit might be). It is so much cheaper than fresh, and it eliminates the need to add ice. Remember that if you have fresh fruit laying around that is getting over ripe, just throw it in a baggie in the freezer and use it for smoothies (bananas too!)
I know it sounds expensive, but remember that when you eat this stuff regularly, you are less hungry and don't need to snack as much. I was sure that my grocery bill was going to go up when I started drinking these twice daily, but it has not at all. I just replaced some of the other food I was eating with this stuff.
I'm hooked on green drinks! Ever since I got my Vita Mix blender, I just can't stop making them. I am now up to 2 a day, which equals over 1 pound of raw leafy greens + 1 pound of fruit. Leafy greens are the most nutritious foods in the world. But I won't get into that, you can read all about it here or even better, here. I make a green drink for breakfast, and one about an hour before dinner.
After many many mistakes, I have come up with a couple of yummy, basic green smoothie recipes. Many of the ones I find online are (in my opinion) too sweet, or have too many things added to them (also adding in the calorie count). I want to keep it simple, so here are my top recipes:
2 cups water + 2 romaine hearts (or 1 head) + 1 apple (cored and sliced) + 1 lb frozen pineapple
2 cups water + 2 romaine hearts (or 1 head) + 1 lb frozen mango
1 cup soymilk + 1 cup water + 10 oz baby spinach (one Ready Pac bag) + 1 banana + 1 lb frozen blueberries
1 cup soymilk + 1 cup water + 6 oz greens (I mix 2 of the following: kale, mustard, turnip, & beet) + 1 banana + 1 lb frozen strawberres + 1 pitted date
Put in the blender in the order given above. I usually put my liquid and greens in first, blend, then add my frozen fruit slowly. The above recipes are enough to fill 2 big glasses (about 16 oz each).
I chose the above greens because they are the most affordable. My WFM sells a 6 pack of romaine hearts for $5. Ready Pac baby spinach is $1.99, and a 12 oz bag of mixed greens is $4. But when something else is on sale, hey--I buy it. In the summer, I can buy fresh fruit and greens from the farmer's market as well. Also, it's easy to grow spinach and chard in your garden!
Frozen fruit is great. It is picked when the fruit is at it ripest, and even if you choose not to buy organic, the fruit is not sprayed with fungisides (like fresh conventional fruit might be). It is so much cheaper than fresh, and it eliminates the need to add ice. Remember that if you have fresh fruit laying around that is getting over ripe, just throw it in a baggie in the freezer and use it for smoothies (bananas too!)
I know it sounds expensive, but remember that when you eat this stuff regularly, you are less hungry and don't need to snack as much. I was sure that my grocery bill was going to go up when I started drinking these twice daily, but it has not at all. I just replaced some of the other food I was eating with this stuff.
ORGANICS 101
ORGANICS 101
As I move through my day-to-day duties working in a natural foods store, it has come to my attention that many people are adamant about buying organic food, and don’t really have a good understanding of what the USDA legal definition of “Organic” means. I would like to help de-mystify this.
Organic Food, by USDA definition, must meet certain qualifications and be certified by 3rd party accredited certifier to be sold under the term “organic.”
Here are the standards that food must meet in the US for it to be certified Organic:
Crops grown without the use of residual pesticides, fungisides, or herbicides, and no chemical/synthetic fertilizers.
No GMO (genetically modified organisms) seeds or ingredients
No sewage sludge used on crops.
Farming/ranches practices that are sustainable.
Animals fed organic feed.
Animals raised without the use of synthetic growth hormones & antibiotics, with humane treatment. (additional standards for animals will be put in place in 2011)
Farm/ranch/facility must keep records and logs, and have an Organic Plan.
Must be certified annually.
For more specific info, check out the USDA’s website here: http://www.ers.usda.gov/Briefing/Organic/
People buy organic for various reasons. Some do not want pesticides on their food, while others are concerned about the environmental impact from conventional farming. Some folks just feel organic food “tastes better.” I am pretty creeped out by GMO’s, so that is my main reason, combined with environmental impact.
But getting certified to be organic can be a huge cost burden on a small farm or ranch, so some alternatives are popping up. Check out Certified Naturally Grown , “a non-profit alternative certification program tailored for small-scale, direct-market farmers using natural methods.”
Organic food is typically more expensive than conventional, because it is much more labor intensive for the grower. The cost of certification also increases the price as well.
If you are passionate about buying organic, but are concerned about the price, it might benefit you to find a local farmer’s market in your area and shop there. The prices are lower because the farmer is selling directly to the consumer. If you can get out of the city a bit and go to a more rural farmer's market or farmstand, the prices will be even lower. Transportation is a huge cost to farmers trekking into the city to sell food.
You may also be interested in joining a CSA, or Community Supported Agriculture. CSA's work in several ways, but basically you purchase a "share" of food from a farm (or collective of farms) that is delievered to a pick up area near you. Some CSA's let you choose what you want to buy, and with others you get whatever they have available. In my experience, most CSA's can be pretty costly, and I find farmer's markets to be cheaper. But I know plenty of folks who LOVE CSA's, so check it out.
Let me know if you have any questions!
As I move through my day-to-day duties working in a natural foods store, it has come to my attention that many people are adamant about buying organic food, and don’t really have a good understanding of what the USDA legal definition of “Organic” means. I would like to help de-mystify this.
Organic Food, by USDA definition, must meet certain qualifications and be certified by 3rd party accredited certifier to be sold under the term “organic.”
Here are the standards that food must meet in the US for it to be certified Organic:
Crops grown without the use of residual pesticides, fungisides, or herbicides, and no chemical/synthetic fertilizers.
No GMO (genetically modified organisms) seeds or ingredients
No sewage sludge used on crops.
Farming/ranches practices that are sustainable.
Animals fed organic feed.
Animals raised without the use of synthetic growth hormones & antibiotics, with humane treatment. (additional standards for animals will be put in place in 2011)
Farm/ranch/facility must keep records and logs, and have an Organic Plan.
Must be certified annually.
For more specific info, check out the USDA’s website here: http://www.ers.usda.gov/Briefing/Organic/
People buy organic for various reasons. Some do not want pesticides on their food, while others are concerned about the environmental impact from conventional farming. Some folks just feel organic food “tastes better.” I am pretty creeped out by GMO’s, so that is my main reason, combined with environmental impact.
But getting certified to be organic can be a huge cost burden on a small farm or ranch, so some alternatives are popping up. Check out Certified Naturally Grown , “a non-profit alternative certification program tailored for small-scale, direct-market farmers using natural methods.”
Organic food is typically more expensive than conventional, because it is much more labor intensive for the grower. The cost of certification also increases the price as well.
If you are passionate about buying organic, but are concerned about the price, it might benefit you to find a local farmer’s market in your area and shop there. The prices are lower because the farmer is selling directly to the consumer. If you can get out of the city a bit and go to a more rural farmer's market or farmstand, the prices will be even lower. Transportation is a huge cost to farmers trekking into the city to sell food.
You may also be interested in joining a CSA, or Community Supported Agriculture. CSA's work in several ways, but basically you purchase a "share" of food from a farm (or collective of farms) that is delievered to a pick up area near you. Some CSA's let you choose what you want to buy, and with others you get whatever they have available. In my experience, most CSA's can be pretty costly, and I find farmer's markets to be cheaper. But I know plenty of folks who LOVE CSA's, so check it out.
Let me know if you have any questions!
Monday, November 30, 2009
Heirloom Seeds for your kitchen garden
I know it's not even Xmas yet, but you may want to go ahead and order your seeds for next summer's garden. I've found that if I wait till Feb, there's a backlog. Also, it's not going to hurt your seeds to start them inside pretty early.
My favorite place to order seeds is here. This is Heirloom Seeds. They are an awesome family company in PA. They've got many organic varieties as well. I also like that they have a section titled "Southern Favorites" for all y'all living down south dealing with heat and bugs and such. HS gives you a nice description of each variety, so you can be sure to pick the one that's best for you.
Seed packs also make great stocking stuffers for the new gardener. Start with something easy like pole beans or cucumbers (the "muncher" is my favorite) till you get the hang of it. Remember, a $2 pack of tomato seeds will give you enough tomatoes to feed your family, your neighbor's family, and all your friends for the entire season.
Don't have a backyard? Tomatoes, basil, eggplant, and peppers grow great in containers. You can pick up a book on container gardening to help you out as well. I barely have a backyard because I live in the city, so I use containers alot. I also have convinced several people to let me grow a few plants in their yards in the 'burbs, and that's more fun for everyone! You might be able to find a community garden near you by clicking here. Community gardens give you a space to grow your food.
Take a little risk and grow a garden this year! Let me know if you have questions or need more info.
My favorite place to order seeds is here. This is Heirloom Seeds. They are an awesome family company in PA. They've got many organic varieties as well. I also like that they have a section titled "Southern Favorites" for all y'all living down south dealing with heat and bugs and such. HS gives you a nice description of each variety, so you can be sure to pick the one that's best for you.
Seed packs also make great stocking stuffers for the new gardener. Start with something easy like pole beans or cucumbers (the "muncher" is my favorite) till you get the hang of it. Remember, a $2 pack of tomato seeds will give you enough tomatoes to feed your family, your neighbor's family, and all your friends for the entire season.
Don't have a backyard? Tomatoes, basil, eggplant, and peppers grow great in containers. You can pick up a book on container gardening to help you out as well. I barely have a backyard because I live in the city, so I use containers alot. I also have convinced several people to let me grow a few plants in their yards in the 'burbs, and that's more fun for everyone! You might be able to find a community garden near you by clicking here. Community gardens give you a space to grow your food.
Take a little risk and grow a garden this year! Let me know if you have questions or need more info.
Wednesday, April 8, 2009
Early Spring--potatoes & pesto!
Early Spring
First, I went to pickyourown.org and created a "picking schedule" for my family. Noah will be 3 this June, and I think he will really enjoy going to different farms and picking fruits. We bought a used deep freezer off craig's list so that we can freeze fruits, veggies, and purees.
Aaron has been going down to the italian market every week to buy cheese. They make fresh mozz. right there, and its about $3/lb cheaper than any grocery store. He also discovered that he can get big bunches of basil for $2 each and has been making pesto.
Yum, PESTO!! I never liked pesto before, but I have realized now that I didn't like bottled pesto. Fresh is totally different. And its yummy on pasta, bread, baked potatoes, etc.
So here we go:
2 cloves garlic
2 c. basil leaves
3 T. olive oil
3 T. pine nuts
Whizz up in the food processor, then add 1/2 c. grated parm cheese. Then add 1/3 stick butter and whizz again. Keeps well in the fridge, and you can freeze it in ice cube trays for small servings.
By the way, baked potatoes are a great early spring treat. And don't just settle for big starchy potatoes--check out some of the smaller, more interesting varieties. There are red skinned, purple, small white, fingerling, sweet, yam, etc. All are fantastic baked at 350 degrees for 45 minutes. Just wrap in foil and throw in the oven.
You can put all kinds of toppings on them to make it interesting. Jamie Oliver has a whole chapter on this in his book, Jamie's Dinners.
And yes, potatoes are good for you. Just remember to eat the skins because they have the most vitamins/minerals.
First, I went to pickyourown.org and created a "picking schedule" for my family. Noah will be 3 this June, and I think he will really enjoy going to different farms and picking fruits. We bought a used deep freezer off craig's list so that we can freeze fruits, veggies, and purees.
Aaron has been going down to the italian market every week to buy cheese. They make fresh mozz. right there, and its about $3/lb cheaper than any grocery store. He also discovered that he can get big bunches of basil for $2 each and has been making pesto.
Yum, PESTO!! I never liked pesto before, but I have realized now that I didn't like bottled pesto. Fresh is totally different. And its yummy on pasta, bread, baked potatoes, etc.
So here we go:
2 cloves garlic
2 c. basil leaves
3 T. olive oil
3 T. pine nuts
Whizz up in the food processor, then add 1/2 c. grated parm cheese. Then add 1/3 stick butter and whizz again. Keeps well in the fridge, and you can freeze it in ice cube trays for small servings.
By the way, baked potatoes are a great early spring treat. And don't just settle for big starchy potatoes--check out some of the smaller, more interesting varieties. There are red skinned, purple, small white, fingerling, sweet, yam, etc. All are fantastic baked at 350 degrees for 45 minutes. Just wrap in foil and throw in the oven.
You can put all kinds of toppings on them to make it interesting. Jamie Oliver has a whole chapter on this in his book, Jamie's Dinners.
And yes, potatoes are good for you. Just remember to eat the skins because they have the most vitamins/minerals.
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