Jessica

End of May Garden Update

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While I realize I just did a garden update only two weeks ago so much has changed already that I feel the need for another, so here we go.

Chuck has been hard at work mulching all the gardens and going through 3 cubic yards of the stuff. He has also been working on taking down trees and building our deck. We still have a few more things to mulch we will probably pick up another yard soon. Our soil is very poor and lacks hardly any nutrients so mulch is pretty much our lifesaver right now. I have even had to replant peas because half of them would not grow in our soil. As you can see below our yard is kind of a huge mess, this is what progress looks like people!

Our blueberry bushes are flowering already! Since this is their first year I plan to pick off the blooms so that it promotes more root growth. Hopefully this will make for a healthier plan next year.

The raised beds are doing much better. The early seeds that I planted have already come up and needed to be thinned which is super exciting. I also put in a few colder weather starter plants, such as cabbage broccoli and kale. Wherever I’m getting my kale seeds is just not working out for me. This is the second year in a row that they did not come up at all. This year I broke down and bought a pack of kale starts to put in their place. Along with the veggies I picked up some herbs including dill, oregano, thyme, lavender and tarragon. I also planted beans, more lettuce, and some cucumber seeds. While it may be customary to plant some of these things a little later in the year I got excited and wanted to get them in before we mulched. If we do happen to get a cold snap, which I’m kind of doubting, I have everything ready to protect them if need be.

We were able to get all of the thinning that Momma Chuck gave us into the ground before the mulching, along with some pretty little flowers. Things are looking a little tiny, withered and sad right now, but once they settle in and start growing I get the feeling that they are all going to look beautiful! I’m totally excited to see how the year pans out.

How are your gardens looking?

Roasted Carrots

By Jessica

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Roasted carrots might very well be one of the most boring posts I’ve ever done but really it must be done. As I’m working my way through the cooking school series I’m starting to realize all the little, mindless recipe that I make that go into a meal, recipes that you guys need to know just as much as you need to know how to make that amazing pasta dish or roast meat.

But really, I shouldn’t call roast carrots boring, because honestly if they weren’t delicious I wouldn’t cook them all the time and I do cook them quite often. Carrots are cheap, hearty, healthy and go so well with so many dishes, that they really do make the most convenient side dish.

In this particular recipe, I use chopped chives, since its spring and they are in abundance, but Just about any other herb or even many spices work also. I personally like dill, thyme, cumin, turmeric, and smoked paprika, but I definitely suggest experimenting and finding a hand full of spices that you like best. Since each spice can be so different it’s pretty easy to see how the same recipe can be applied to a number of different meals. For example, if I’m making a roast chicken I prefer thyme, or chives whereas if I’m having fajita chicken I would prefer cumin, and smoked paprika to go with barbecue, again the options are endless.

Roasted Carrots

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4 servings

Ingredients

8 large carrots
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 tablespoon fresh herbs (1 teaspoon dried)

Instructions

Preheat the oven to 400 degrees.
Wash, peel and chop the carrots into 1 ½ inch thick slices.
In a large bowl toss the carrots with the olive oil, salt and pepper until well coated. Transfer to a sheet pan and roast in the oven for 20 minutes. When done the carrots should be slightly browned on the edges and tender.
Remove the carrots to a serving platter and sprinkle with herbs. Serve immediately.

C&G May

By Jessica

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After a visit to NH for to visit the newest member of the Chuck Family he went after the illusive gobbler while she nursed her injured shoulder.

Spring came and they both got very excited about foraging in their own back yard.

Together they worked really hard to get the flower and herb gardens ready for the new year with plantings and mulch.

He hit a few more golf balls, while she cooked A LOT and read a few more books.

Both of them are getting excited for warmer weather and outdoor fun.

Meal Plan 5.22.16

By Jessica

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This is a meal plan based on the the typical meals that I actually cook on a regular basis. It is not an exact diary of what we eat, but it’s pretty darn close. Enjoy!

Monday – Mustard Pork Chops w/ Beans & Greens & Roasted Carrots

Tuesday – Evelyn’s Pasta

Wednesday – Thai Ground Chicken Salad

Thursday – Parchment Citrus Tilapia w steamed veggies & rice

Friday – Venison Burgers w/ Salad

Weekend Links

By Jessica

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A little collection of all the stuff I’ve found interesting around the web lately. IF you like what you see you can get lots more if you follow me on twitter (@sweetloveginger).

An American Interstate for the Solar Age. I have been saying this for years. There is so much we can do with the empty space along major highways!!!!

I watched this documentary recently and I cannot get over how much we’ve been duped by the food industry over the years. Whole food has always been the answer and always will be.

I am completely astounded that there are still segregated schools in the US. How is this possible?

So apparently GMO’s shouldn’t affect the health of humans, fine. But what about the environment, the addition of more pesticides and invasive species leaves quite a bit to be desired.

10 things to ask you partner at the dinner table. Great conversation starters that definitely lead to deep conversations. Now to actually start eating at the table and not in front of the TV.

While I haven’t spent much time pinning this week these few recipes did pop out at me.

Jessica

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