8.26.15

 

beans!

8.25.15

tomatoes for days

8.24.15

eggplants, peppers, cucs

8.17.15

daily harvest

7.17.15

fairy tale eggplant on point

7.3.15

mega weeding day

11.8.14

 

final harvest 2014

the first real storm came today.  i spent all morning harvesting everything left in the garden, washing it and putting it away then clearing the garden space and shutting up the garden shed.  literally the minute i was done the snow started.

10.2.14

second last harvest

even after the snow my tomatoes are still killing it!  it's amazing!  as you can see the eggplant didn't really bounce back.

8.21.14

turning

8.7.14

or are you just happy to see me?

8.5.14

almost ready

8.3.14

quick pickle

with such bounty around here i'm making forays into food preservation.  i used gwyneth's bread and butter pickle recipe from her cookbook "it's all good".

i love that book and recommend it.  lot's of delicious, clean eating recipes. 

8.2.14

 

bounty

i know i focus on the flowers, but my veggie garden is pretty damn gorgeous.

7.31.14

 

thriving

if you know me you know how happy this makes me.  it's come a long fucking way.

7.21.14

chard starts

7.6.14

beets and thunder.

6.22.14

happy birthday de!

I've been obsessed with soba noodle dishes lately.  Mostly because they are easy, delicious, and put to use lots of fresh veggies from the farm.  This one was really fast and good, and you could substitute the asparagus and radishes for peas, carrots, cucumbers or whatever fresh spring/summer veggies show up.

cook about 6oz of soba noodles (about half a packet)
drain, rinse with cold water and set aside
steam a small bunch of asparagus
slice a few radishes 
roughly chop asparagus
slice an avocado 
mince a shallot (or sub  1/4 cup chopped scallions)
combine 1.5 tablespoon soy sauce, 2.5 tablespoon rice vinegar, and the juice of one lime
stir the veggies and noodles in with the sauce
garnish with sesame seeds, avocado slices and sriracha 
eat!

3.11.14

so good carrot soup

even though it is spring elsewhere, here it is colorado.  so it's stills snowing.  today i wanted something warm and comforting and busted out my carrot soup.  i do not like carrots and i'm not even crazy about soup.  but i love this recipe and i make it alot.  every time i eat it i think to myself, 
"i cannot believe how many carrots i'm eating right now."  
this time russ said, "it's like ice cream; except hot, and not."

i don't know about that but it is good.  here's the recipe:

11.6.13

food porn

kale & sweet potato frittata

- cube a small sweet potato (about 1/2 inch chunks)
- coat in olive oil, salt, pepper
- roast on a baking sheet at 400 degrees until chunks are just softened yet still firm
- finely dice half an onion, mince one clove of garlic, de-stem and medium finely chop a small bunch of kale
- in a cast iron skillet saute onions till nearly carmelized, add garlic, salt, pepper, and desired spices (i used a dash of cumin and a bigger dash of pementon)
- add kale and saute until soft, add the roasted sweet potato, spread the sauted veggies evenly over the pan
- beat a dozen eggs with a dash of cream (or non-dairy milk) salt and pepper
- pour the eggs over the veggies slowly and evenly, cook on medium low until the sides have cooked and little frittata blowholes have appeared in the egg (you'll know what i mean!)
- pop in the oven at 250 degrees and cook until only the very top layer is still runny
- throw on the broiler for a minute or two until the top has goldened nicely
- remove from heat, sprinkle with feta
- eat hot or cold!

10.12.13

redemption

an actually delicious green juice recipe:

- little chunk of ginger
- three fistfuls of spinach
- three fistfuls of kale
- couple stalks of celery
- one granny smith apple
- two inch thick rounds of pineapple
- a cucumber