Saturday, March 24, 2012
Starting Seeds
We started seedlings for our community garden this week. We started cherry tomatoes, early girl tomatoes, green bell peppers, cabbage, and broccoli.
We used organic potting soil and hemp seed trays.
The seeds are going to stay in the window sill for a few weeks until the weather is ready for them to go outside.
Check out Organic Gardening for more seed information.
Wednesday, March 21, 2012
Monday, March 19, 2012
Raising Chickens
A couple weeks ago, we bought baby chicks to add to our community garden. We purchased 19 of them! Rhode Island Reds, Barred Rock, Araucanas, Sussex, and Polish.
They are living at Rachael's house right now (where our garden is).
This is the chicks a few days ago! They have grown so much already!
Our cost so far: $115.00
Included:
19 chicks
Heat Lamp
Heat Bulb
Waterer
Feeder
Chick Food
Shavings
Nate & Rachael have a cute little red barn that the chickens will live in soon. Nate has been building a coop and nesting boxes within the barn. More updates soon!
Thursday, March 15, 2012
Broccoli Orange Salad
This broccoli salad is crisp and easy to make! It's also bursting with flavor from the apricots, oranges, and cranberries!
Ingredients
2 head of Broccoli
1 Orange
1/2 Cucumber
1/2 cup dried Apricots
1/2 cup dried Cranberries
1/2 cup Sunflower Seeds
2 TBS Toasted Sesame Oil
Juice of one orange
2 TBS Olive Oul
1 tsp Salt
Directions
Chop broccoli, cucumber, and dried fruit into bite sized pieces. Mix in a bowl. Add sunflower seeds.
Whisk the dressing ingredients together in a separate bowl. Toss the salad with the
Photos by MaryAngelo Photography
Wednesday, March 14, 2012
Roasted Asparagus & Leeks
Mary styled this recipe beautifully for my. It's roasted asparagus, leeks, and red potatoes. Perfect served on toast or crackers or even made into a soup.
Ingredients
1 bunch Asparagus
2 Leeks
5 Red Potatoes
2 cloves Garlic
Salt & Pepper
Drizzle of Olive Oil
Chop up vegetables into uniform pieces. Soak leeks in bowl of cold water after slicing to remove any sand or grit.
Drizzle with olive oil and sprinkle with salt and pepper. We used pink salt and pink peppercorns.
Bake at 375 degrees for 20-25 minutes.
Served on toast or crackers or puree into a soup with broth.
Tuesday, March 13, 2012
Eat Your Greens | Zucchini Pesto Lasagna
This week Mary from Sweet Roots and I are focusing on green foods! Lots of veggies and fresh spring dishes. This recipe is a creation to accommodate many dietary needs. It is gluten free and has the option of being dairy free, too!
Pesto:
Handful of Kale
Handful of Basil
Handful of Spinach
1/2 cup Sunflower Seeds
2 cloves Garlic
Juice of 1/2 lemon
1/2-3/4 Olive Oil
Pinch of Salt
Dairy Lasagna:
2 Zucchini
Ricotta Cheese
Parmesan Cheese
Mozzarella Cheese
Non-Dairy Lasagna:
2 Zucchini
Daiya non-dairy cheese
Directions
Blend pesto ingredients in a food processor or blender. Set aside.
Slice zucchini with a vegetable peeler, knife, or mandolin into long, thin strips.
Layer pesto, zucchini, and cheese about three times in individual pans or a casserole dish.
Bake at 375 degrees for 20-25 minutes...until cheese is golden brown or melted.
Enjoy!
Lovely photos by MaryAngelo Photography
Labels:
Dairy Free,
Gluten Free,
Lasagna,
Pesto,
vegan,
Vegetables,
Zucchini
Thursday, March 8, 2012
Sophia is 9 months old!
Sophia turned 9 months old yesterday! What a big girl! I'm loving this age. Even though she's into everything she's so curious. My floors will never be the same again. I just gave up constantly picking up behind her. I'll just let her play in all the stuff all the time.
She's pulling herself up to standing. She'll probably be walking soon.
We got her this little train to play with and walk behind. Hoping it will help her learn to walk.
She got her fourth tooth in this past week and had a little bit of a cold....her first cold ever! She just wanted her daddy!
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