Spring is on its way. The weather here has been amazing. We turned the soil. planted some seeds and are starting our Spring garden. We will have three beds. One for greens and various veggies, another for tomatoes, and the third for potatoes. Yippee!
Seedlings starting to sprout. We planted-Herbs: purple basil, thai basil, sweet basil, oregano, mint, sage, thyme, rosemary, and dill. For veggies: mustard greens, swiss chard, spinach, kale, broccoli, lettuce, cilantro, collard greens, eggplant, cherry tomatoes, and roma tomatoes.
Onions (red and sweet), about 50 plants.
Two cauliflower plants and one Pak Choi plant.
We will be planting 4 different types of potatoes this weekend and then plant the seedlings in a few weeks. I can’t wait. Yay for fresh veggies from the backyard.
We are sharing a CSA with a friend until the garden starts. This was our share for the week. Nothing beats fresh, organic, local veggies. Plus supporting a local farm.
Meals I made last week and over the weekend. I made stuffed cabbage rolls. Little Bear loved them. They were so good. They were stuffed with rice, tvp, carrots, onion, and garlic. Topped with a lovely tomato sauce.
I made tacos for Friday night with homemade tortillas. The tacos had chipotle butternut squash, refried black beans, salsa, and some yummy guacamole Josh made. Mmmm.
Last week I made a simple bok choi stirfry topped with cashews over a coconut rice. Mmm mmm.
I also made a swiss chard and potato skillet bake. Very tasty. It was served with a side of pan roasted chickpeas.
I also made this recipe from the New York Times. It was perfect. We loved it. I served it over rice. It was slow baked beans with kale. Our friend gave us a ton of kale from her garden. Here is the link: http://www.nytimes.com/2011/02/02/health/nutrition/02recipehealth.html?_r=2&ref=kale
We don’t really celebrate Valentine’s Day in our home, but it is always fun to make heart shaped cookies for the little guys. Boogie had fun rolling the dough.
Krys and the boys