Hello, everyone! I thought we were getting morels this week in our share. But they didn’t arrive on the truck.
I know!! Major. Bummer. We’ll try again next week.
Despite not having morels to include in tonight’s dinner, it still turned out fantastic! All you need is some stale bread (it doesn’t really have to be stale…you can use fresh bread), some eggs, milk, and your choice of veggies. Easy! No formal recipe yet; hopefully I can get to that soon. So you’ll just have to watch the video if you want to make it. Enjoy!
CSA season is here at last! For some of you, it has been a long 6 months since our last CSA pickup, which was right before Thanksgiving. Well, rest assured, you have 20 more weeks (and potentially 4-5 weeks of a fall share) to keep you eating delicious, healthy, locally grown organic produce. Ahhhh, that sounds pretty good right now, doesn’t it?
I took the liberty to show you how to make a salad. I know, that sounds pretty dumb. But this is a pretty spectacular salad, if I do say so myself, and since it’s been a while since I’ve posted a video I thought ‘What better way to ease back into the swing of things than with a total home run of a video?’ So here it is. Enjoy!
I can water my garden from the water hose all summer long, but my garden never looks so green and happy than after a nice rain. Rain droplets must pick up micronutrients from the atmosphere as they plummet to the earth–I can think of no other reason why a good soaking rain makes my garden so much happier than a good soak from the hose.
The chickens are also loving the yard and the garden. Surprisingly, they have left most of my veggies alone and so I have not bothered to cover most of my boxes with bird netting. The other day I harvested some spinach and all of a sudden it was like they discovered the spinach for the first time. One by one, chickens hopped up into the boxes and began nibbling on spinach leaves. I didn’t mind–I have so much spinach in the garden I’m willing to share some with the girls if it makes them happy.
I’ve got a terrific idea for using up gobs of rhubarb (and old bread)–I’ve made 2 batches of rhubarb bread pudding this week and it is soooooo good! I should post a video this weekend. The only problem is I don’t actually have a recipe with exact amounts and such. I just throw things in a bowl and it turns out delicious. I know, that’s not fair if you want to try to make it for yourself. So I’ll try to come up with some guidance before I make a video.
Summer field work has begun so things will be fairly quiet around this blog for a while. I’ll post when I can but it will be sporadic at best. I’m doing lots of stuff, I just don’t have time to write it down! Be patient with me. Maybe photos will have to do the bulk of the talking this summer. So, maybe I’ll do just that to show you what I’ve been up to lately and why I haven’t been posting more videos and recipes! The reason is both for work and play but sometimes it’s hard to tell the difference. That’s when I know I’m doing something right. Right?! Click on a photo and the caption will pop up. ‘Til next time…
My garden has seen the light of day for about 3 weeks now, even less than that if you count me removing the mulch I put down last winter, which I did last weekend. In the fall I let a lot of things go to seed, specifically carrots and spinach, and they are usually the earliest things to pop up in the garden. In fact, when I pulled back the mulch, I had tiny leaves of spinach that were actually edible! I also had a couple of whopper carrots that were edible after surviving the winter. Very cool.
But what was the first thing I have eaten out of my garden? My Egyptian walking onions! They made it through the winter with green tops and you can eat them just like green onions. I sauteed them with some red cabbage last night for dinner and I put them in my chicken salad today for lunch. Mmmmmmm!!
But it won’t be long until there’s a lot more early-season goodies to harvest. Okay, pop quiz!! Can you guess what some of these things are growing in my garden? If you don’t know just click on the picture and the caption will pop up! How many of these do you know?
Egyptian walking onions
garlic garlic garlic
There’s some exciting things happening in my garden. Get this: my globe artichoke survived its SECOND winter and is putting up new leaves! I didn’t get around to starting new plants with the seeds I saved from last year (sorry) but I will try to do that this spring and I’ll plant them this fall so they can overwinter next year. They won’t produce artichokes this year, but that’s okay!
In other exciting news around my little urban farmstead, we have completed the fence around the front yard and the chickens can now roam freely over about 70% of our property now (it’s all they’ll ever get–the last 30% is to be the ‘chicken poop-free zone’). I’ve got some netting up on the boxes I don’t want them getting in right now (spinach, strawberries) and we’re going to put up another fence across the front to keep them out of the garden area so that once we get the really yummy things going, like tomatoes, peas, and peppers they won’t destroy the garden. But for now, I don’t mind them poking around in the garden boxes and finding bugs to eat. I’ve got a bad case of leaf miners, and I’d like the girls to make a dent in the population. And they can help turn the compost, too.
I spent the weekend cleaning up the yard and digging out more plants from mulch and leaves. This place is starting to green up nicely! Time to get some more early season goodies planted. I’d like to start some kale, green onions, celery, and basil. Lots and lots of basal of all kinds–Genovese basil, purple basil, lemon basil, lime basil…it’s all great stuff! The gardening bug has finally hit me after a long winter!
I’m back! I was traveling for work recently and once I got home I got hit with a whirlwind of writing reports, playing birthday dinner hostess, preparing for upcoming field work this summer, and my favorite: doing quality control on data entry into our master database at work (kidding). And I think spring has FINALLY arrived in Helena–we’ve had 2 nice weekends in a row and I have spent as much time as I can outside working in the yard and garden. And you know what? The garden is alive! More on that later…
First things first: my little lemon tree produced 7 lemons this year, a record for me. For many people growing lemons in a warm climate, this may seem unimpressive, but I was quite pleased to have 7 fully ripe lemons in Montana. I gave away a couple of lemons to friends and I had 4 left. What to do with my bounty? Then one day it hit me: lemon meringue pie! Of course! And I can use eggs from my gals, too! And it was settled.
Meyer lemons are quite a bit smaller than the lemons you find at the grocery store but they have a wonderful flavor. I ended up using 3 lemons, which means I still have one more–maybe I’ll make some lemon rosemary shortbread cookies.
If you want to watch my kitchen calamities, the video will hit on a couple of good ones. If you just want the darn recipe without any of the monkey business, you can find it here.
The chickens haven’t slowed down the egg production, but I have managed to get rid of some eggs this week, opening up a shelf I haven’t seen in quite some time.
And then there were those Easter Eggs waiting to be re-purposed. Nearly 2 dozen of them. So of course I had to make egg salad this week. I switch up the ingredients depending on what’s available in my fridge, my garden, or my CSA share. There’s no real recipe that I follow, just whatever seems like a good idea at the time. You can catch the experiment in action below:
My chickens are really producing the eggs in quantity these days, so with nearly 8 dozen eggs in the fridge, I decided it was high time for some egg salad! But also why not dye some of them first and share the experience? So that’s what I did…
And pretty easy to make, you just need a little time and refrigerator space to dedicate to this project. This is a fun one for the kiddos, too! I made a video, too! Check it out below.
I’ve been pretty quiet on my blog for several weeks now, so a quick update as to what I’ve been doing. Some of it is quite exciting, other aspects, well…not so much.
First, the exciting: I’m working on my cottage food license. This is a big deal because it will allow me to prepare certain low-risk foods (jams, jellies, spice rubs, cookies, etc.) and sell them directly to consumers. This means I can sell these food items at the CSA pick up this summer, at the farmer’s market, or out of my front door. This is a new law in Montana–it has only been in effect for a couple of years. I attended a workshop last month that answered a lot of questions I had. Next week I’m meeting with the county sanitarian (who will review my application) to go over more questions and get some clarification before I complete my application. The biggest pain for all of this is I have to convert all of the ingredients from volume into weight. This is to make sure if you are preparing something like a jam or jelly that the recipe meets a certain percentage of sugar in order to be considered safe for a consumer. It’s a pain, but there are resources available to help with the conversions. Once this process is complete, should I want to take my products retail or wholesale, then most of the legwork will be completed.
Now for the now-so-exciting: A couple of weeks ago I had to travel for work (that could be considered exciting) but in the process I came down with a nasty bug. I always get sick when I fly, and this one knocked me flat for several days. Was it the flu? I’m not sure. I had a fever and full body aches. I never had a sore throat (thank goodness–I hate having a sore throat!). It’s been two weeks since I got sick and this little bugger is still clinging for dear life. Honestly, I’m still not exactly sure how I navigated my way through a 4 hour layover in the Denver airport with all of my belongings while being doped up on Nyquil and all–I don’t really remember much about my trip. I’m just glad I made it home. In the first 36 hours of being home, I spent 33 of them sleeping. I was so tired I could barely move. It was awful. And when I could drag myself out of bed, it was all I could do to sit upright on the couch for 30 minutes before falling over from exhaustion and falling back asleep. Once I felt well enough to stay out of bed for over an hour at a time, I did a lot of coloring. A LOT of coloring. I use watercolor pencils to sketch in my color, then I take a small paintbrush dipped in water and go back over the pencil marks to mix them like watercolors.
It’s quite fun and soothing, actually. But there is only so much coloring I can do before cabin fever and a general antsiness overtakes me and I just want to do something. Anything but sit around the house feeling miserable. This week I finally returned to teaching barre at the gym, but with the clinging congestion and my diminished lung capacity it has been challenging. It feels so good to be working out again and hopefully working the last of the sickness out of my system.
So that’s been my February. I have not watched any of the Olympics. I have slept and colored most of the month away. And on those days when I have felt less cognitively challenged, I have worked on my cottage food license preparation. In a way I’m ready for a new month to begin. A fresh start. Maybe March will be better. Maybe March will be warmer. It has been a very cold and snowy winter so far. Monday morning when I took MaeBelle for a walk it was -16 degrees F. I like the winter and I like the snow. Really, I do. But I don’t particularly care for it when I’m sick. It’s supposed to warm up a little by the weekend. And that means this coming weekend I ski. It helps keep the winter blahs at bay. Hooray!
I love hummus, but I have to be honest here, I don’t love store bought hummus. Sure, I eat it, but I usually only buy it for camping or field work. I much prefer homemade hummus, and you know what? It’s really easy to make! And the best part is you can make it any flavor you want.
The video below will show you how to make it entirely from scratch using dried chickpeas. You can also use canned chickpeas if you want to skip cooking the beans yourself, but if you have a pressure cooker, it doesn’t take long at all to cook dry beans, soaked or not. More on pressure cooking in future posts. I absolutely love mine and I’m a huge proponent of using them to save time and preserve nutrients in food. Check it out: