Friday, April 23, 2010

Friday, April 16, 2010

In between & Quinoa Salad

This house we're renting came complete with flower beds and pre-existing garden beds (albeit overgrown). It's one of the things I love most about this place.

I spent most of today outside. I find that allowing myself to be in the moment enables me to more easily flow into what is coming next. As we prepare for a life changing move, I am intentionally doing things that help me feel grounded and somewhat normal.

For instance this morning Ian and I worked out in the garden. I had planted the greens so thickly that there is an overabundance for us to enjoy. There are so many little bundles coming up that I cleared a whole bed and transplanted it full of extra kale and mustards. Even though the greens season isn't too too long, we will have enough green leafies to last us, and plenty to share.

I also cleared a bed for zucchini and planted squash, I know they may continue to bear after we move but I am simply craving home grown food. I spent time cleaning up some of the existing flower beds too so that we can really have the chance to enjoy the abundant beauty that is surrounding this house.

For me, working in the garden just feels right. I know that we can't plant anything that bears later on in the summer like tomatoes or peppers or winter squash, but planting and caring for what I can reminds me where my food comes from. Allows me to take at least some responsibility for the nourishment I am consuming and feeding my family and lessens my need to buy something in the grocery store shipped from far away.

I am looking forward to our change of scenery andgetting to know a new place. With the stresses that come from a big move looming, It's important to take time out and breathe. To play with Ian and rest with him too. To allow myself to feel connected to this place and begin loosening my roots from the red clay soil.

Quinoa Salad

1c quinoa, rinse and soak 20 minutes

2T olive oil
1/2c chopped onion
1 clove garlic minced
1c favorite frozen veggies
1/2c frozen spinach (or 1c fresh)
1 cube Rapunzel vegetable boullion dissolved in 2c water

While Quinoa is soaking, heat lg skillet and add oil. Then sautee onion and garlic until soft. Add frozen vegetables and then spinach. Drain quinoa and add to hot skillet. Sautee 2 minutes until well coated then add vegetable stock. Bring to a boil, then reduce ehat to simmer and cook approx 25 minutes until tender. Adjust seasoning to your preference.

Friday, April 9, 2010

green grows the sringtime

Hole in the Yard by:Ian Veteto

There is a hole in the yard.
There is a hole in the yard.
What do you think lives in the hole in the yard?
A snake?
Or a bunch of worms?
Or is it just a hole in the yard?

Oh I love the glow of greens growing in the springtime, and the taste of them too. We harvested our first greens this week including kale, mustards, spinach and radishes as well as some lettuce. They were all so very delicious.

We have so much packed in there since I direct seeded that we can eat what I thin out and I have plenty of already growing beauties to create a whole other bed of greens:) The bounty of the plant world is pretty much never ending.

It will still be a while before they are ready to harvest but our little English peas are slowly making their way towards the trellis so they can climb, climb, climb.

Just a pic of some busy bees loving the spring days. This is a hive that the folks we rent from thought was on its way out a while back and then realized that it was still thriving. So, here you can see these honey bees made it through the winter and are seemingly doing very well. Ian and I watch them going about their business pretty much everyday. There is still hope for the bees, hooray! This hive is untreated, unattended by human hands, and doing great!

Sunday, April 4, 2010

Soul Funk Greens

So, it's not often that my hubby comes up with anything good for the kitchen. Usually when he tries to cook something it doesn't work out that well. He is most often relegated strictly to the grill when it comes to food preparation.

Anyway, for a while now he has been talking about these soul funk greens that he used to fix, allegedly. Although in all honesty his story was corroborated by my in-laws. He told me that this THE way to fix some delicious southern style green and he had based his original trials off a dish he had eaten many years ago at Soul Vegetarian restaurant in Atlanta. Well a few months ago we were having dinner guests and he insisted that I make them, and so I did. Well, they were really tasty and I have made them numerous times since. Who knew?

I don't have a specific recipe but here's a list of the ingredients and you can just use your imagination and taste buds to get it how you like it.

1 bunch of greens (collards are my favorite)
fresh garlic, chopped (maybe 3 cloves)
onion, chopped (about 1/2 c)
nutritional yeast
soy sauce or salt
hot sauce or fresh jalapeno, chopped and seeded
tomato, chopped