New Year

     The holidays are over and we have entered a new year! All signs of holidays have been packed away and the garden seems to be unaware that it is winter. Yes...it is one of those years that the broccoli and cauliflower are confused by the weather (as am I) and do not want to give me more than a mere tiny taste of their goodness. 

     In order for broccoli to produce, you need a good 60 days strait of temperatures between 65 and 75 degrees. No more. No less. Cauliflower prefers temperatures in the 60's. As our weather patterns have been completely unpredictable this fall/winter growing season, I have beautiful foliage but very little to eat. (Tommy ate one bite size floret for this harvest...yes...one) There are tiny new florets sprouting from a couple plants, so fingers crossed. The cauliflower....well the picture speaks for itself.

     I let the first broccoli plant go to seed and now I am thinking I should have waited. It was a fairly good size bunch so I figured the other plants would produce just as well. Another lesson learned. I will have a lot of seeds though for my next broccoli attempt. There are a lot of seed pods forming so I should hopefully be able to harvest them within the next week.

     For now, the peas seem to be growing well as are the Brussels Sprouts. Only time will tell. Many of the seeds I started the end of December will be ready to transplant soon! (already moved another batch of peas) I have already moved the inside starts to the patio to condition them and have them ready for transplant.  Here are the picture updates:

Tomatoes

A few peas and peppers

Cabbages

Crooked neck squash and zucchini

Cucumbers

Peas

Brussels sprouts

Brussels sprouts and beans

Another ripening tomato

     I typically purchase all my seeds through SeedsNow, and will probably continue to do that, but I have received several catalogs for other seed companies that I can't wait to get a chance to look at. I love experimenting with different seeds and every company seems to have seeds that are fairly unique to them. I will only buy heirloom, non gmo seeds and will only garden organic! I believe the rest of the world should too but that is just my 2 cents worth. 

     I have been working on something for the last couple weeks that has kept me pretty busy.  I am working hard on a new venture, and while extremely nervous about it, I am excited as well. I can't wait to be able to share with everyone!

And As Always....

jojo

Babies are growing!

     Christmas has came and gone. Everything has been packed away and a catch up is in order. The seeds that were planted the 20th and 21st have mostly sprouted and over the next few days I will work on preparing a raised bed for the multitude of plants that are coming up...faster than I expected.

Cucumber varieties - 6 days

Tomato varieties - 6 days

Beans - 6 days

squash variety - 6 days

Peas - 7 days

Cabbage - 7 days

Basil

peas and Brussels sprouts - transplanted from previous seed (approx 4 weeks)

 Brussels sprouts - transplanted from previous seed (approx 4 weeks)

peas - transplanted from previous seed (approx 4 weeks)

     I have been fighting some kind of spider mites and ants on the cranberry hibiscus but other than that everything seems to be going in the right direction. Still waiting for the celery and peppers to show themselves but that is to be expected. They are a little slower than the rest. 

     Once I can kick this sinus headache I will be back at it. A lot of work to be done to start preparing for planting all of these wonderful babies!

to be continued...

I wish you...

jojo

Garden Updates and Why I May Or May Not Sleep Again

     Today was exciting for me! I know...I know...I'm a nerd. 

     When I get up in the morning, the first thing I do after completing the appropriate morning greetings to the hubs and the fur babies (and of course pour a cup of coffee to take along) is head to the garden. It still amazes me how quickly things can change and I am like a giddy 13 year old teenager every time I see a little sprout beginning to emerge from the dirt. Today was one of those days. 

     I checked my cauliflowers plants to find, not one, but two beautiful tiny white heads starting to peep though the gorgeous green foliage.

     The broccoli that I let go to seed was buzzing with the sound of bees...

AND...there are new babies beginning to emerge!!!

 A little check-in on my garden gnomes always makes me happy!

     I decided that, although I have made (and ate) enough cookies to feed a city this month, I could no longer resist the temptation to make Matcha Shortbread Cookies! The Matcha has been burning a hole through my cabinet for almost a week and I couldn't take it anymore! So...here we go...the long awaited recipe for the Matcha cookies.  These cookies are as easy as it gets!

Ingredients:     

                     2 cups flour

                     2 Tbs Matcha powder

                     1/2 tsp salt

                     1 cup butter

                     1/2 c granulated sugar

In a bowl, cream together butter and sugar

Add Matcha powder (and yes...all things pink. Don't judge me)

Add flour and work into a dough

Place the bowl in the freezer for about 20 minutes, or until dough begins to get stiff. Sprinkle some flour on the counter and roll dough to 1/4 inch thick. Cut shapes with cookie cutters (or shape with a knife - such as for sticks...for dipping yes?!)

Bake at 325 degrees for approximately 12-13 minutes. If desired (I desire), sprinkle tops with sugar while still warm.

     If you like Matcha, or any other green tea for that matter, you will love these cookies! They are very subtle and are not a sweet cookie. I must warn you though...USE CAUTION WHEN BAKING!!! These little suckers are so easy to pop in your mouth and so delicious that you do. 

DUH JoJo....Matcha = Caffeine --- Caffeine = Buzz --- Caffeine Buzz = No Sleep

I WISH YOU...

jojo

A Favorite Vegetarian Dish

     One of the hardest parts of being pescatarian is not the diet...it's the questions. What is that? What can you eat? Where do you get your protein?, etc.  We are lacto-ovo (meaning we do eat some dairy products and eggs) - Pescatarians (taken from the words, pesce - meaning fish and vegetarian). I had a hard time giving up things like butter but the big one for me is cheese! While I try to stick more to the goat and sheep varieties...I am a cheese addict. Always have been....probably always will be. (Lactaid is one of my best friends!) Tom on the other hand LOVES Salmon and Tuna.  

     Proteins and the other vitamins and minerals are easier to come by then our brains have been trained to realize. The salmon, tuna, and shrimp adds some good proteins, but things like quinoa and Greek yogurt have more proteins then any meat or seafood products do.  Most people eat what they do because they always have and don't think about any different (no judgement)...I personally cannot look into the face of a cow or pig and think I am going to take your life so that I can raise my cholesterol and clog my arteries. Once you get used to eating healthy, clean foods, you don't crave anything else. (and if you try...your body will remind you very quickly that it is a clean space now) Anywho... all love and no lectures. ;)

     Today, I figured I would share with  you one of my favorite "Go To" vegetarian meals, (which could easily be vegan...but again with the cheese issue).

Sweet Potato Black Bean Enchiladas

Here is all you need: 

1 large or 2 medium sweet potatoes

1 can black beans (I always buy organic and/or lower sodium as much as possible)

1 16oz jar salsa

corn tortillas

Pepper Jack and/or Monterey Jack cheese

     Peel and dice the sweet potatoes. Add a little oil to the bottom of a pan and toss in the diced sweet potatoes. (I use my food chopper as I loathe the time it takes to dice a sweet potato)

     Let the potatoes cook until they start to become tender. While they are cooking I shred my cheese. I always shred my own when possible because....why add the extra additives and/or chemicals if you don't have to! I take half an 8oz package of each type and toss them together to mix.

     Once the potatoes begin to get tender, add the jar of salsa and black beans an stir well.

     Spray a 13x9 pan with cooking spray (I use a spritzer bottle filled with olive oil) and get ready to assemble. Place a good spoonful of the sweet potato mix in a tortilla and top with a sprinkle of cheese. Roll it up and place it in your baking dish. Take the extra mix and spread it over the top of your prepared enchiladas and top with remaining shredded cheese. (or if you want to freeze some, as they freeze well, start second pan)

     Bake at 350 for 15-20 minutes and serve! This dish is a favorite of ours and also a favorite of our meat-eating friends! Enjoy! (WARNING: They are addictive!)

As always...I Wish You Peace!

jojo

Seeds, Seeds, and Oh Yes.....Seeds

     Today was an absolute beautiful day to be outside and I took full advantage. My intentions were to start some celery and cabbage seeds, which I did...but ended up doing so much more! I will probably bore you to tears today, but here is a run down of what I accomplished. (I am feeling pretty accomplished today!)

     I started out with celery and cabbage. They are considered companion plants, which means they should have a positive affect on the overall health and flavor of each other. Once again, these are both vegetables that can be difficult to grow from seed...and once again I refuse to give up.I had a huge tote that wasn't in use so I drilled a lot of holes in the bottom and filled it up. I mixed equal parts of peat, organic garden soil, and a cow manure/compost mixture. 

     I made 2 lines across the container and filled one with celery seeds and the other with cabbage. The seeds are extremely tiny so I will be very curious how many little sprouts pop up!

     I had learned yesterday through the handy dandy Almanac notification that I should be starting cucumbers and peppers inside! I needed to make a run to HD for some garden markers and while there I was in shock! They were selling eggplant, peppers, tomatoes (year round so no biggie) AND summer squash plants!!! Wait WHAT?! I decided to do a little research and found that YES...starting in January you can start planting beans, eggplant, summer squash, cucumbers, and peppers outside! I have a lot of catching up to do if I want to be able to get some plants out and ready in January! What have I got to lose? 

     As with the peas, I have decided to stagger my plantings so if the first ones don't take I will keep having back-up until I either a) have at least a few good producers or b) I am overtaken by so many plants I have to beg friends to come take some (fingers crossed for b!)  I am a sucker for giving away my extra plants and seeds...just ask anyone who comes here and asks a single question about my garden! - or my sister which I actually mail seeds to a couple times a year! (Can't have my Great niece and nephews eating just any random grown veggies!)

My favorite pots for starting seeds are the little Jiffy Pots. They are made out of peat, so once your starting plants are ready to transplant, you can just plant the entire pot! Easy peasy and you don't disturb any sensitive roots. I won't bore you with the details of all the seed plantings as it basically all goes the same. (except with the peas yesterday as they are too nitro-sensitive) so...I will flood you with the photos instead...

Tomatoes ~ Ace 55, Roma, Cherry (large),
Tiny Tim, Yellow Pear, and Cherry White

Summer Squash ~ Dark Green, Black Beauty,
and Early Summer Crookneck

Cucumbers ~ White Wonder, Marketer,
Everbearing, and Muncher

Peppers ~ Yolo Wonder,
Purple Beauty, and Sunbright Yellow

Eggplant ~ Florida Market,
Casper, and Pandora Striped

     The seeds that needed to be started indoors I placed in plastic totes and brought in and I gave the others a good water with a watering can. (NEVER water fresh seeds with a hose! Too much too fast!) A table is set up in front of a back window for the house starts to be able to get plenty of light. Using a spray bottle, I generously sprayed the pots. Then, using plastic wrap (and in the instance of the 2 you see with holes...foil) I made makeshift greenhouses.

     It has been a long, but enjoyable day so I am going to curl up with my mocha on the patio and enjoy the rest of this beautiful night!

JOJO