The Garden

-
raspberries, strawberries, corn, beets, green beans,
and asparugus

flat leaf parsley, leeks, lettuces, and carrots
+ more sweet corn, peppers, tomatoes, potatoes

several kinds of onions, shallots, kale, spinach, blueberries,
blackberries, cauliflower, broccoli, and 1 each
butternut squash, cucumber, canteloupe

Now if everything cooperates and grows nicely we will be in business but between the bugs and elusive resident bunny :( we might have a challenge!

Have a great day everyone!

Comments

  1. cocoa and coconut June 11, 2011 at 9:44 PM

    Oh your are gREAT! Good, fresh ingredients are fundamental in coooking...and I really need to get growing more like you!

    ReplyDelete
  2. MarthaJune 12, 2011 at 7:27 AM

    You really have a great garden going!
    Good luck :-)

    ReplyDelete
  3. UnknownJune 16, 2011 at 11:09 AM

    Your garden looks great, I am jealous! Thanks for stopping by to say hello! http://blog.kuzakscloset.com/

    ReplyDelete
  4. Erin @ Art+Food+LifeJune 22, 2011 at 4:57 PM

    WOW! I wish I had that much room to plant! Do you use it all yourself or give it away to friends and neighbors?

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more