Broccoli from My Garden

The broccoli was very ready to eat, in fact some buds had started to flower. I picked it along with some leaves and after washing, simmered it on low in some water. When it was tender, I drained the water and drizzled it with lemon, olive oil and salt. The kids enjoyed it immensely!

Shrimp and Fresh Arugula Saute

A dear friend was visiting recently. We enjoyed lunch together, catching up with our daily activities. Of course I had to show off my garden. We picked fresh arugula from the garden and added it into our sandwhiches for a refreshing burst of flavor. She told me how she sautees arugula with shrimp, so I had to try it the first chance I could.

I ran to the garden and picked a large amount of arugula knowing it cooks down to a quarter of what you start with. I Washed it and threw it in a sautee pan with olive oil. I of course, picked a fresh onion and chopped that into the pan as


well. I added a minced clove of garlic. After it cooked down I added a bag of peeled and devined jumbo shrimp. I don't think I even added salt or pepper but you could if you like. Then I dished it out over buttered bow-tie pasta. Even the kids loved it!



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My First Pepper!

This is the first bell pepper.


Tomatoes


Beautiful and bittersweet arugula


Onions



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Location:3414 Yale Ave.

The Garden

The Tuesday after Pascha (Easter) I decided to start my garden. I've hesitated often on this endeavor not knowing where to start. But when I think about a garden I think about tomatoes. Everyone knows that homegrown tomatoes have a tantalizing effect on how we rate our summer. "Did you have many tomatoes? Was it a good year? How did they taste"? When you can't answer these questions, summer is just not right. So this was enough encouragement for me to start. I rented a tiller and with the help of my other half, tilled a large space on the side of the house that has morning sun. We were ambitious and tilled a space about 20 feet by 6 ft. I had purchased 3 large bags of top soil and a bag of chicken fertilizer. We dumped the dirt and tilled it into the ground. The ground had and still does have, a lot of roots and rocks and sand. I was wondering how anything could grow in it. It was exhausting but invigorating. No doubt, a cold beer solidified the experience.

We got very busy and when all was said and done we ended up with 13! tomatoe plants; Roma, cherry, Big Boy, Big Beef and God knows what else. I fear we may be learning the art of canning this summer as well.

That wasn't all we planted. There are 6 squash, 7 bell peppers, 3 eggplants, 1 cabbage, 9 broccoli (we didn't care/know that it's a winter plant?), 9 corn, 3 cucumber, 5 beets, and loads of arugula!
I will definitely keep you posted!
: )






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Location:Main St,Columbia,United States

Cannellini Bean and Mushroom Soup

Mushrooms added to cannellini beans add tremendous flavor without taking over. Cannellini beans are Italian white beans with fantastic flavor and texture. They are great added to many kinds of soups. My children scarfed this dish down without any of my prodding. So of course, start off with sauteed garlic and onion in olive oil. Add a cup of freshly chopped parsley and cube the mushrooms so that they will still be quite large. Add the soaked beans and enough water to cover all the beans. Then simmer for about and hour on low with the lid on it. It will be delicious. Served with white rice, it's a wonderful dish for a cold blustery day. Enjoy.

Amazing Green Beans with Fresh Ginger and Nori Seaweed

I just made this delicious dish of green beans. I sauteed garlic and onions of course. Then chopped up a couple cups of purple cabbage with olive oil. I added about 4 potatoes cubed. After I cleaned the green beans and clipped off the ends I threw them in the pot along with about 2 cups of water. I then grated about 1/2 cup of fresh ginger and broke in two sheets of dried nori seaweed. Last but not least I chopped in some parsley. Cover and simmer for about 20 minutes. The ginger and the nori blend for the most amazing taste.

The Abundance of the Autumn Harvest!

I try to keep basic vegetables stocked in refrigerator as much as possible. Leek and cabbage are so nutritious especially for skin and nails. You can chop a small amount in a dish without anyone really knowing. This way you are still reaping the benefits of these nutritious vegetables. My father always said that if your plate was colorful it had to be healthy!