18 broccoli plants – we’re insane. Enough said.
This is our harvest today, really can’t get over the size. I’ve been freezing some of this broccoli to use in later soups, stir-fry, etc. I will post a how-to soon!
Also more strawberries and our first big batch of sugar snap peas..
IT HAS BEGUN!
Check out the size of these broccoli heads. It might be the biggest heads I’ve ever seen, including in store. They are MONSTERS.
Also, what a strawberry week it’s been. Check out from today.
We are feeding a neighbors bunny down the hall with some broccoli leaves. We like to leave bags addressed to the bunny outside their door.
Lastly, we were part of something super fun today, that will have the broccoli and peas smiling for years. Can’t wait to share with you!
I’m writing this post because 1) I want to share how amazing these stuffed peppers are 2) I need to write the recipe out before I forget as I just cooked it up. These stuffed peppers are a switch from my usual white rice + ground beef stuffed peppers. These ones are stuffed with quinoa and garden fresh kale and spinach. I was not expecting these to be that good, but I think they might defeat the regular version I’m used to. A super healthy dinner that is delicious, yes, it can be done!
(this is a serving for 1, so do the math)
1 big green pepper
1/4 cup uncooked quinoa
3 big fresh spinach leaves
3 big fresh kale leaves (remove stem)
pinch of dried oregano, basil
8 oz tomato sauce
1 tablespoon olive oil
Cut top off green pepper and remove seeds.
Boil pepper in water for 5 minutes, drain.
Cook your quinoa according to box (about 15 min).
Put olive oil in a pan, add your spinach and kale. Add herbs on top.
Cook on medium high heat until everything is wilted.
Chop your spinach and kale up with a knife or chopper.
Once quinoa is done, add your kale/spinach mixture to it. Mix.
Take 1/2 can of tomato sauce, add to quinoa mixture. Mix.
Stuff your pepper.
Sprinkle mozzarella cheese on top.
Put in oven at 350 degrees for 10-15 minutes (until cheese is melted).
Feel free to add more tomato sauce once they’re done and cut up on your plate.
Matthew is sick right now, he’s been feeling pretty bad since Friday. Throw in one night of 102 degrees, one night of sleeping on the bathroom floor and you have a cranky, sleepy boy. I was able to persuade him to get some sunshine this afternoon to hopefully make him feel better, but I was also persuade him to suck up his upset belly and try the first sugar snap pea of the season! Results: Still feeling horrible, but what a delicious pea!
Keep growing tall guys!
Some pickings today in the garden… also, our first strawberries of the season! Not sure what I’m doing differently with the strawberries this year, but in the past my berries have been on the smaller size, but these are the full deal! So keep growing big strawberries! AND OH MY WERE THEY DELICIOUS!
By the way, check out the size of this broccoli head. Amazing!
I picked up some fresh corn a few days ago but haven’t been in a corn-on-the-cob mood. So tonight I made this simple corn salad in a few minutes, boy was the freshness tasted! If you’re going to make this, please don’t use frozen/canned corn, go the fresh route, it really will please your mouth. I promise.
2 ears of corn
1/2 tablespoon butter – melted
1 tablespoon lime juice
2 tablespoons fresh cilantro – chopped
salt/pepper to taste
Remove the corn from the cobs. The easiest way is to use a sharp knife and carefully cut down, the corn will fall off. Do this in a bowl, it will save a mess.
Heat a small pot of water to boil, add corn, cook for just 2 minutes. Drain.
Add melted butter, lime juice, salt/pepper in bowl and mix. Add corn and mix.
Add cilantro, mix more.
Today we rolled down all the fabric and basked in the glory of what we saw – it’s green, it’s growing, it’s garden time. It feels like the time has arrived, even though we’ve been working towards this all year. Behind the cut you’re going to be overloaded with pictures, I thought I’d update you on everything as I couldn’t control my fingers from taking pictures. If you garden, how’s it going where you live? Are you getting harvest of anything? What are you most excited about?
Today we harvested more kale and broccoli. We can’t decide which one is for dinner yet.
Here’s the garden in all it’s glory. Nothing like just seeing green to brighten up your day in my opinion.
One more to tease you..well actually tease me.. because I can’t wait!
Currently obsessed with olive hummus. And when I say obsessed I mean every snack and for dinner tonight. And I’m going to buy more in a few minutes just in case I run out, I have backup. It’s very serious. How do you like your hummus? I like it with crackers or vegetables, preferably carrots/broccoli/cauliflower, and also in pitas, of course. I’m going to try hummus lettuce wraps tonight, MMMM.
In my search of “What to do with kale?” I found a great kale calzone recipe from the Victory Garden Cookbook. This cookbook is definitely a keeper if you have your own garden, most of the time I can be found just reading it for pleasure.. it’s that good. So let’s make some calzones! Full recipe behind the cut.
We picked our first broccoli of the year today, we picked 2 heads to have for dinner tonight. These are the biggest broccoli heads we’ve ever grown! I would like to give a shout out to the broccoli because whenever I was feeling down I would just take a look at you guys and realize anything is possible.
This weekend I revisited the Nutella with sea salt fudge recipe. After packing it all up for the dinner party, we were left with just 5 pieces for us which is great because this fudge is dangerously good. It surprisingly held up well with traveling during the heat on Saturday, but I would be sure to refrigerate many hours before hand. Have you tried it yet?
Upon knowing I was going to make these I knew I needed some mini cupcake liners, so I came across this entire aisle of every color/pattern you could possibly want. It was so beautiful, I cried.