Sunday, October 25, 2015
Hooked on this Heirloom: Sanditas
These adorable little cucumbers are becoming wildly popular with gardeners, and for very good reason!
Friday, September 11, 2015
Today in The Garden- Neglect
I was warned that it would happen. Once I started working outside the house, my garden would suffer. The blog would suffer. I just wouldn't have the time to deal with these 'hobbies' anymore.
Tuesday, July 28, 2015
Saturday, July 18, 2015
Food Forest Update; Quiet Steady Growth
From the street, it's becoming obvious that this is no longer a typical urban empty lot. |
If you didn't see my original post about the Food Forest, click here to see how I got to be present at its 'birth'. What was once just a simple empty lot has begun a transformation beyond my wildest dreams...and it will only get more lush and beautiful as the perennial plants and trees reach maturity.
Friday, June 26, 2015
Today in The Garden- Six Blossoms
Early in the morning, there was a huge yellow blossom on the Jack-Be-Little pumpkin plant--by afternoon it had closed in on itself and revealed another blossom underneath it. Throughout the day we looked closely and found a few other flowering surprises.
There is something indescribably exciting about spotting those first blossoms. While the whole garden is hard at work, growing and greening in all the rain, these 6 are the star of the show for today...
There is something indescribably exciting about spotting those first blossoms. While the whole garden is hard at work, growing and greening in all the rain, these 6 are the star of the show for today...
Jack-Be-Little |
Tuesday, June 23, 2015
Lamb's Quarters Poppers
I'll never forget how excited I was to discover Lamb's Quarters. Discovering that a 'weed' is edible is always a thrill! |
Other names for this tender and delicious plant: goosefoot, fat hen, and smooth pigweed.
Most people consider it an invasive weed, but once I found some for myself and had a taste, I was glad to have it in my garden. Click here to see why this 'weed' is a treasure!
While I recommend keeping it in check--because it can be very invasive--I am here to tell you to enjoy this tasty and nutritious green. It's one of the first harvests of the year for me, because here in zone 6 it shows up around mid-March and can start being eaten by April. Fresh greens that are free, easy and tasty--sounds great to me!
If you can't eat your harvest right away: Chop up the leaves and small stems, removing the largest stem pieces. The large pieces taste like asparagus to me and are great for a crunchy snack, but in my experience don't cook well. You can store the chopped lamb's quarters in the fridge for a few days. Use them up in salads, eggs or frittatas, cooked into rice or quinoa, in a hummus melt, or in the recipe below for poppers!
The kids go nuts if you call them "pizza poppers" and serve with ketchup or pizza sauce (this simple pizza sauce is our favorite). I have to fight to get a share once the poppers hit the table. |
I've been making versions of this recipe for years, usually with spinach. Lamb's quarters is the perfect substitute, especially if you find yourself lacking spinach. Try using a couple cup-fulls of both if you want.
Lamb's Quarters Poppers Print Here
(or spinach, or kale, or any green you can get your hands on!)
1 t. olive or coconut oil
1/2 c. minced onion
1 clove garlic, minced (or 1 t. dried garlic if you are feeling lazy)
4-6 c. chopped lamb's quarters leaves and small stems
3 c. cooked rice (medium or short grain is best, I like this kind right here)
1 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
1 t. dried oregano
1 t. dried basil
salt and pepper
2 eggs
1. Preheat oven to 375.
2. Saute onion and garlic in the oil over medium heat until softened, about 5 minutes. Add lamb's quarters (or spinach, or a combination of both) and cook until wilted. Lamb's quarters cooks a little differently than other greens--it tends to stick together and dry out. If needed, add up to 1/4 c. water, a tablespoon at a time, to prevent too much drying out. Remove from heat and let cool slightly.
3. Mix the rice, cheeses, spices and eggs in a large mixing bowl. I have made this with long-grain rice a few times, and once it bakes, the poppers hold together fine--however making the balls is tricky because long-grain rice doesn't have a lot of starch to help it stick. I recommend using medium or short grain rice because it naturally sticks together much better. This brand(affiliate) has everything I want--short grain, brown, and organic. I can find it at most of my local grocery stores.
4. Add cooked onions/greens mix to the bowl and stir to combine thoroughly. Form into golf-ball sized balls (I use this cookie scoop) and place on an oiled baking sheet. You can really crowd them together so they all fit on one sheet.
5. Bake for 20 minutes, or until browned to your liking. The bottoms of the poppers will be crispy and golden brown. Use a thin metal spatula to remove the poppers (if you don't have one, you may want to use parchment paper instead).
6. Enjoy! Be careful--they are highly addictive.
DISCLOSURE: This post may contain affiliate links. I'm eligible to receive a small commission whenever a product is purchased through these links. Click Here for my full disclosure!
Sunday, June 21, 2015
Saturday, June 20, 2015
Sunday, June 14, 2015
Forager's Find- Mulberry
For a long time, I hesitated to include mulberries as a Forager's Find because, well--they are everywhere! Is it really foraging if you only have to walk a block or two to find them?
Saturday, June 13, 2015
Mulberry Alley- A Simple Gift
I've had mulberries on my mind a lot lately.
I've been working on an informative blogpost--one that I never knew I wanted to write, until I realized that a lot of people don't know what mulberries are. I've been eating mulberries by the dozens every day since they began ripening last week. They are always something I've always taken
I've been working on an informative blogpost--one that I never knew I wanted to write, until I realized that a lot of people don't know what mulberries are. I've been eating mulberries by the dozens every day since they began ripening last week. They are always something I've always taken
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