• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweet Love and Ginger

  • Home
  • About
  • Recipes
  • Garden
  • Work With Me

Jessica

Garden Lessons Learned, & Next Year

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This garden year was a really eye opening year for me. We
tried a lot of vegetables that we have never tried before (cabbage, broccoli, heirloom carrots) and I learned so
much. I think it’s important to recap everything that happened in order to do
better next year and to keep a history of my progress as a gardener.

This year we decided to add a more nutrient rich soil and use raised beds, since our native soil is basically useless sand. This is the same basic raised bed system we used in our first garden *** I think this has
helped so much! We also decided to try the square foot method, which I think
works really well with the small space that we have.

Things I have learned from this year.
1)     
Label your plants, seedlings look too much
alike. Also lay out the square feet with string to keep things organized. In the past it was easy to remember where things where, but this year we had so much that I totally lost track, and I think our garden suffered for it.
2)     
Thin out your seedlings early, if you wait after
1-2 inches they may very well become a dense forest that you cannot figure out.
Also the sprouts are delicious in salads. Side note: this is especially true of
lettuce mixes, since you can’t tell the difference between them and weeds.
3)     
Cabbages need way more than 1 foot of space. Next year I will put them in the corners so that the can overhang the edges of the garden.
4)     
Tomatoes seem to love this cool weather and lots
of water. Make sure to water the garden 2 x daily, in the morning and at night
are best. Note: we need to get larger, stronger tomato cages, ours don’t have much left to them.
5)     
Also you should really prune tomato plants. They
seem to produce so much more fruit. We came to this conclusion by pruning one
and not the other. Not super scientific but I’m not the only one who promotes
pruning.
6)     
Cucumber’s hide the way beans do, so make sure you lift up all of the leaves.
7)     
If you cut broccoli it will produce more
broccoli. Awesome.
Things I plan on doing next year.
1)     
Pruning tomato plants early, and staying on top
of them.
2)     
More cucumbers and an attempt at canning them.
3)     
If we are still living here I want to double the
size of the garden, or at least increase it by 50%. 
4)   Composting.
5)     
Grow potatoes.
6)   Plant fewer beans, and stake the ones I do plant. I think I can get fewer plants to produce more if I give them more attention.
7)   Get more organized, as far as spacing my plants and labeling them.

September 26, 2014 January 29, 2018 Filed Under: Garden

Red Lentil Stuffed Peppers

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Chuck and I have about a million favorite restaurants, but Boca is pretty high on the list. They are always coming out with more and more impressive items on their Spanish style menu, and they never disappoint.
This recipe is my own version of something off one of their tappas menus. They served piquadillo peppers stuffed with a wonderfully creamy red lentil stuffing that was pocked with texture building black beans. It was served on a super hot plate topped with an amazing salsa verde.
For my version I went with a larger bell pepper, mostly so I didn’t have to stuff 8 million peppers for one meal, and they were cheaper. I served a premade salsa on the side, because I’m a busy girl, and an added side of Spanish style rice to make it a little heftier.
It came out wonderfully, and I have now made it a bunch, it’s so filling that even Chuck doesn’t mind that it’s ‘gasp’ vegan. I mean woah. He does prefer to put the rice inside his pepper rather than on the side.
This is the kind of thing that would make a great dinner party or picky family meal. You could set up all the fillings, meat, rice, cheese, beans, or sautéed veggies and let each person stuff their own pepper before popping them in the oven together.
For someone who always thought they didn’t like stuffed peppers, I am now a convert.
Red Lentil Stuffed Peppers
Red Lentil Stuffed Peppers
Prep time: 12 hours
Cook time: 1 hour
Total time: 13 hours
Serves: 4 servings
Vegan Red Lentil and Black Bean Stuffed Peppers 1 cup red lentils 4 medium bell peppers ½ tbsp oil 1 small onion, diced 1 cup vegetable broth 1 tsp cumin ½ tsp chilli powder Salt & pepper to taste 1 (14 oz.) can black beans, drained & rinsed Add 2 cups of water to the lentils and let them sit overnight.
Ingredients
  • 1 cup red lentils
  • 4 medium bell peppers
  • ½ tbsp oil
  • 1 small onion, diced
  • 1 cup vegetable broth
  • 1 tsp cumin
  • ½ tsp chilli powder
  • Salt & pepper to taste
  • 1 (14 oz.) can black beans, drained & rinsed
Instructions
  1. Add 2 cups of water to the lentils and let them sit overnight.
  2. Preheat the oven to 350 degrees.
  3. Slice the tops off of the peppers and remove seeds, then set aside.
  4. In a thick bottomed skillet sauté onion over medium high heat, until it turns translucent.
  5. Add lentils, broth and spices, stirring well to combine. Transfer to a blender and blend until smooth.
  6. Return to pan and stir in black beans. Adjust seasonings, and cook until the mixture is thick and creamy (it should roughly hold its shape if you plop a spoonful on a plate).
  7. Stuff peppers with the filling and place in an oven safe pan.
  8. Cover the pan with tin foil and cook for 35-40 minutes or until the peppers begin to soften and brown.
  9. Serve immediately.
3.3.3077

September 24, 2014 January 11, 2016 Filed Under: Recipe Tagged With: Clean, Vegan, Vegetarian

Life Lessons from Compost

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Guys I have so many things going on over here. Blame the season, the moon or whatever I’m changing my ways, for good it seems.
I have always been a granola-y, experimental type, but I’ve always thought that so many of these things had to wait until I got a house. You know a place I owned that was mine, that I could build on to or change however I wanted. When I had that house man I could make some real changes, I could live so much greener. I’m starting to hit a point where I realize that this house is a bit further off than I have ever previously thought. We are waiting for the stars to align over here, and the gods only knows when that will happen.
I’m realizing that I will always be waiting for something before I start. I realize this is not what I want. I don’t want to be a big talker who never takes action. I don’t want to learn to love my walls (we are paraphrasing here).
“These walls are funny. First you hate ’em, then you get used to ’em. Enough time passes, you get so you depend on them. That’s institutionalized.” – Morgan Freeman, Shawshank Redemption
I want to do these things, and live this life that I envision, and I’m going to start doing that, right now.

I know we are getting deep here, and all I meant to talk to you about today was compost bins, because this is one of the many projects that I am starting, so that I can get where I want to be. I’m also not using shampoo, experimenting with vegetarianism, learning about essential oils, learning to can and jar, and gaining a more in-depth knowledge of tea. I also want to pick sewing and knitting back up, as well as yoga and art, since I don’t want all those childhood lessons my parents sent me for to go to waste.

These are all things that touched my life at some point and have since fallen away, and I want them back to be a stronger presence for me.

So yeah I set up my compost bin this weekend.

September 22, 2014 January 29, 2018 Filed Under: Garden Tagged With: Life, Natural Living

Camping & Craziness

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Today I’m taking part in a link up that Chrystina is running on her blog today. The basic idea is to share the best and worst part of your week this week. Then link up to see what is going on in everyone else’s week.

One Up

Last weekend we got in some camping, with friends before it
gets super cold. We went to this same spot last year, except this year we were
able to get a spot right on the lake. The boy’s did a lot of fishing while I cuddled
up for some good reading in front of the fire, one of my absolute favorite
things to do ever. It did rain on us, but we made it work, and my plan to make
Maple Chipotle Pulled Pork & Beans was a perfect choice to warm us up. I’ll be
posting an over the fire version of this recipe soon enough. 

In the mean time, let’s talk about Pat’s Red Neck Hollandaise Sauce. I mean that kind of decadence while camping is unheard of for us, but it was so good, it may have to be repeated. It’s good to have friends with a similar interest in food.

Pat’s Red Neck Hollandaise Sauce (serves
4-6)

½ cup sour cream
½ cup mayonnaise
1 tsp lemon juice (more if necessary)
½ tsp plain mustard
½ tsp fresh chopped rosemary

Combine all ingredients in a pan and heat over hot coals
until the mixture becomes smooth and creamy. Serve Warm.
One Down
This week was/is a little hectic just like the last few
months have been. I can feel my energy waning, I desperately need to find time
to heal, and detox a bit. I know that Chuck is feeling the same, we have just a
few more weeks of craziness ahead and then hopefully we can dial it back again
and recoup.

Even though my schedule has been a bit of a whirl wind my
mind has been exploding with new ideas and project and I can hardly contain
myself. This busy schedule means I haven’t had a chance to work on anything and
I can feel it starting to tear me at the seams. I cannot wait to have a moment
to flush out some of these ideas. 

PS: Check out my interview over on If Found, Make Today. 

September 19, 2014 February 12, 2018 Filed Under: Camping Recipe, Recipe Tagged With: Brunch, Camp Food, Camping/hiking, Condiment

Apple Stuffed, Bacon Wrapped Maple Pork Chops

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I was cooking when Chuck walked in the house and said it
smells like fall in here. He had those big bright, hungry eyes on and I’m about
to get something good smile. Swoon. I love that look.
Food. It really is the way to a man’s heart.
I had this idea in my head since I started to think about
apple picking, you know, sometime in June. It’s my favorite. I even made my
college roommates go with me pic from back in the day.
I did the unthinkable and actually bought apples from the
grocery store. I felt bad about it, I mean they are on the dirty dozen, it is
apple season, and I live in the apple state, but whatever. Chuck had a busy
week and this is one of those things that I knew would perk him up a bit. You
see we have been eating pretty good at home, and he’s been a sport about
putting up with a few more meatless, and vegan meals for me so he deserved a
good old fashioned treat meal.
Again. Food. I’m telling you it fixes everything.

I kept it pretty simple and let the natural flavors do all
the talking on this one and boy did they. It was the perfect blend of fall
goodness, slightly sweet, and a little smoky. We should have eaten it outside
in front of a campfire, but we were too hungry.
I served it with plain couscous, cooked in a bit of broth,
and a leftover raw cabbage & broccoli slaw. We needed a bit of green in the
mix with the rich delicious main dish. It was simply divine. Chucks week long
headache seemed to ebb away a bit after we ate. I’d like to think it had more
to do with the love that I put into this recipe, but it probably had more to do
with the bacon.

Apple Stuffed, Bacon Wrapped Maple Pork Chops (Serves 4)
½ tbsp unsalted butter
2 medium apples, cored and diced
1 shallot, diced
½ tbsp maple syrup
Salt & pepper to taste
1tsp paprika
½ tsp pepper
½ tsp salt
4 medium sized pork chops (about 1 lb)
8 slices of maple smoked bacon
Optional: Maple syrup

Preheat oven to 400 degrees. In a small pan melt the butter
and sauté the apples, and shallot until they soften, and caramelize, about 3-4
minutes. Remove from heat and stir in the maple syrup, adjust the seasonings
and set aside. Season the outside of the pork chop with paprika, salt &
pepper. Cut a pocket out of the side of the pork chop to allow filling. Spoon ¼
of the apple mixture into each pork chop. Using 2 slices of bacon wrap the pork
chop so that it is mostly covered with bacon, and the opening is covered. Place
in a medium sized baking dish and cook for 35-40 minutes or until the pork chop
is cooked through and the bacon crisp. (Optional: add a drizzle of maple syrup
on top for serving.) Serve warm. 

September 17, 2014 January 29, 2018 Filed Under: Recipe Tagged With: Fall, Pork

  • « Go to Previous Page
  • Page 1
  • Interim pages omitted …
  • Page 116
  • Page 117
  • Page 118
  • Page 119
  • Page 120
  • Interim pages omitted …
  • Page 171
  • Go to Next Page »

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Hi, I'm Jessica. I'm an herbalist living in the great northeast with my husband Chuck, our two little boys, our dog Brody and a flock of chickens. I'm all about real, good food and good times with awesome people. I spend a lot of time outside, in my garden, and concocting potions and helping people feel their best. I also like tea, reading, and about a million other hobbies. I'm so happy your here on this adventure with me.

Footer

Copyright © 2026 · Foodie Pro Theme On Genesis Framework · WordPress · Log in