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

Sauted Ramps

By Jessica

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Spring is an awesome time of year if you are interested in foraging. There are so many things available that it almost makes your head spin. We’ve seen morels, fiddlehead ferns, nettles, violets, and ramps.

Ramps (also known as wild leeks) are a relative on the onion, and therefore are very reminiscent of them in both scent and taste. They have a small white bulb and usually two wide leaves protruding from it and they usually grow in large groupings. The leaves are also edible though I personally think they have more of a garlicky flavor which makes them really unique.

Lately there has been some talk that these guys are getting overharvested in the upstate New York area and run the risk of becoming extinct in the region. While I find this hard to believe since they are so prevalent I also believe that many people do not understand sustainable harvesting. With the rise in popularity of foraging, and native foods I can completely understand why these easy to find and harvest beauties have also risen in popularity. It should go without saying, but in case you weren’t already aware if you plan to harvest any wild plant please do not wipe out the entire grouping. Just take a few to thin the group and allow some of the younger plants to grow strong. I suggest taking less than 25% of any wild grouping.

Once you have harvested a few ramps it’s important to wash and trim them. While there are roughly a millions of ways to use ramps a simple sauté has always been my favorite. Already being full of flavor on their own makes them a great little side dish to any meal.

Sauted Ramps

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 4 servings

Ingredients

1 tablesspoons olive oil
1 bunch (roughly 1 lb) ramps, washed & roots trimmed
2 cloves of garlic, peeled & sliced
Salt to taste

Instructions

Heat the oil in a pan over medium high heat.
Add the garlic to the pan and cook for 1 minute. The garlic should begin to brown and become fragrant.
Gently add the ramps to the pan and cook for 2 to 3 minutes, tossing lightly. Once the cooked and the greens have melted remove from heat.
Serve warm with a pinch of salt.

End of May Garden Update

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