Wednesday, March 28, 2018

Sprouting Tasty Treats

 One of my favorite blogs to follow is Garden Therapy. It is a great resource for wonderful DIY garden projects. My interest was peaked when I read a posting about "Mason Jar Sprouts". 

She was offering a Kit that included everything you would need to grow tasty sprouts right on the countertop. Since my Vegetarian daughter and grandbaby were here for an extended stay, I decided this would be a fun and timely project for us to do together. 

The kit came complete with a ball, jar a sprinkle lid, seed packets and great directions that made Sprout Growing fun and worry-free. Plus a cute chalkboard label and pen to mark each new batch. 

 There were three different combinations of seed mix. The Sweet Mix which includes Alfalfa, Broccoli, and Clover Alfalfa. The Crispy Mix, which includes Green Peas, Green Lentils and Red Lentils and the last one was The Spicy Mix, consisting of Clover and Radish Clover.  We started with The Crispy Mix and it was delicious!! We have now moved on to The Spicy Mix. There are enough seeds in each packet to do multiple sprouting sessions.


 The directions were so easy to follow. But first we, of course, made sure all the components were totally sanitized. We then filled the jar with 2TBLS of seeds. Added enough water to cover them and then replaced the sprouting lid. This is the part that my grandbaby enjoyed...we swirled the seeds around inside to rinse them and then drained the water out through the lid. The first night we then covered them with 2 to 3 inches of warm water and let it soak overnight on the countertop.
 The next morning we drained the seeds and rinsed them again and drained the jar. I did this another time later in the day.  The directions said to follow this procedure for 3 to 7 days.  By the end of the 3rd day, we could see the seeds starting to sprout.
 It was so fun and great for Lulah who is 2 1/2 to see the results so quickly, but equally as wonderful for us to have this nutritional treat for topping on salads.
 The jar filled up quickly for the next couple days and soon we were tossing yummy nutritional bits of goodness into salads, sandwiches, stir-fries, on veggies, or in soup.
 They recommend when the jar is full to slow down the growth by moving them to a salad spinner and storing in the fridge. They recommend using the sprouts within 5 to 7 days. I kept stirring them to keep them from clumping together. We did not have to worry about them going bad, they were happily consumed way before they expired.


If anyone has purchased the small containers of sprouts from, in my case, Kroger for almost $4.00 you know how quickly they turn rancid. Not the case with the homegrown sprouts.  

Thanks so much to Garden Therapy and the site www.Garden Trends.com Please check this out Seed Collection, plus the other offerings. This was such a tasty and fun project.  %100  Satisfaction and I will definitely be ordering again.




Tuesday, March 13, 2018

Hints of Spring?? Maybe??


        So I thought I would tease you with some of my first glimpses of spring. I have had my amazing garden helper mulching. I hope it is not too early, but I have tons of great mulch and he is leaving and going home in two weeks.

       So here are my early Spring Delights.  Enjoy
 I love it when I start to see the bright green foliage working its way out of the ground, Here come the Bleeding Hearts.
The Saucer Magnolias are just so excited to pop open and fragrant the air.


                             I can smell the Hyaciths, even as they first emerge from their winter rest
                                  Nothing tells me Spring is around the corner, more than the Forsythia.
                             Hello Crocus...I must plant more of you this upcoming fall.

       Anyone want a bouquet of Daffodils.....  I have plenty to share...Come pick!! So much more to come. Stay tuned.... but for today there is snow!

Wednesday, February 7, 2018

My Winter Sowing Project

Winter Sowing


I first heard about his technique for starting seeds on a podcast. The couple giving the talk were homesteaders in Texas. They had extensive gardens and also sold plants. They propagated most of their seedlings using this method.

Listening to there podcast set off a light bulb in my head. It started the wheels in motion, so I committed to trying Winter Sowing. The commitment occurred last summer, and now it is the end of January. Yeah, I have followed through on my decision and am very anxious to see the results in a month or so. I am going to just lay out an abbreviated outline of where I am at now, as I am writing an article on the subject for The Kentucky Gardener. (That was another reason I felt I had to accomplish this goal)

#1 I began to recycle an unusual assortment of potential containers. Milk Jugs, Vinegar Jugs (of which I had many from my Herb Vinegar project), fresh greens containers, large fruit plastic containers, and liter beverage bottles all went in the pile.

#2 I decided to start with perennials since I have no greenhouse and have not had great luck with these from seed elsewhere. I do pretty good direct sowing annuals in the garden, but end up spending a fortune on purchasing new perennials.

#3 All summer I collected speed packets, buying some when they all seem to go on sale after the planning season rush. I will be more selective for the next Winter Sowing season. I have already started making a list.

#4 Here are some I am trying this season:

One can never have enough Parsley both the curly and the flat leaf( I need an abundance of these for my Spicebush Swallowtails to munch on).

 Hollyhocks (I have not yet conquered this beauty, it always dies in my garden, but I am determined).

Butterfly Weed, (to add to my butterfly garden), plus some coneflowers and various other perennials.

#5 Early in January, I enlisted the help of my husband to cut the bottles for me. I have a lousy track record with knives, so I thought this the best approach.

#6 The milk and vinegar jugs, We cut open about 1/3 of the way down and just 3/4 of the way around. So it was like a lid that opened but was still attached. By doing this, allowed us to plant the seeds quickly. And when they are ready to venture into the real world, we will be able to transplant them into the garden swiftly.  Randy also provided drainage holes on the bottom using both a carbon knife to make slits and some he used a drill.

#7 The greens containers already had hinge type lid and just needed some drainage holes. I am eager to see if there is a difference in the vessels used as far as seed germination. I did divide the seed packets between both styles of containers so I could make a side by side comparison.

#8 I purchased a good seed starter mix and filled each container with at least about 4 cups of the mix. Next, I made sure the soil was wet.

#9 Following the directions for seed planting depth, I sowed each container. I was also cautious about the amount of cover soil placed over them. Then I water them into their winter home.

#10  A word of caution, label each container.  Anyone who has started seeds and skipped this step realizes, seedlings tend to all look very similar. I marked each filled container in two places. First I used a water soluble pen and wrote on a plastic knife, which used the duct tape closing up the jug. (See next step)

#11 At the point I wished them all a good growing season and buttoned down the hatches. I used duck tape I had around the house to seal the cuts, made sure the caps were off the jugs and took them outside to my patio table. Since I had a somewhat eclectic array of duck tape, including Mickey Mouse, from a project with my grandbabies, my Winter Sowing project table is very colorful.

#So then off to the patio table to incubate.  They will all sit there through sleet and snow, freeze and thaw, rain and sun, hopefully, to germinate into lots of new plants to grace my gardens.

Stay tuned....  I will keep you updated.



Here is my collection of seeds

This is the potting medium I used 

Jugs were cleaned and prepared 

I filled the varied containers with soil


I used platstic silverware to ID each container's contents

All watered in ready to go to the porch 


My Kentucky Greenhouse!




Monday, January 8, 2018

A few more Holiday Hits.... Rum Raisin Bread Pudding

This panettone was my inspiration for this dessert. I found it at Sam's Club. It was a great hit. Easy and loved by all, I was hoping I would have leftovers for the many gatherings scheduled, but no go. It  was gobbled up....
 Nothing is better than a bread pudding. Especially a spiked bread pudding.  This dessert was a great hit, mainly since I served it with homemade whipped cream with a hint of cinnamon. I took a recipe from Food Network courtesy of The Neeleys and changed it up, for my personal touch. 

My Ingredients: 
3 cups half and half
3 Tablespoons butter
1 Teaspoon ground cinnamon
3/4 cup cane sugar
3 Tablespoons rum
1/2 cup raisins
One loaf of panettone/with chocolate chips, torn into chunks. 
4 eggs beaten

Preheat the oven to 350 degrees. In a saucepan, add cream, milk, butter, vanilla extract, cinnamon, cane sugar, rum and raisins and heat until sugar dissolves. 

Take a large bowl add the cubed bread and pour the hot mixture into a bowl. Let it sit for 30 minutes or so until the bread absorbs the liquid. 

Add the beaten eggs to the bread mixture and stir. Pour this into a large buttered cast iron skillet and bake for 50 minutes.  

Not only will your house smell heavenly, but you will also have delighted guests. And don't forget the whipped cream.

Enjoy...


Saturday, December 30, 2017

Holiday Hits



The weather outside is freezing... So I am taking the day to regroup. I am cleaning out the refrigerator as all the company has gone home. It is a great day to look back at the recipe hits for the 2017 Holiday Season. 

I had several parties this year. I decorated the house with so any wonderful fresh greens from the garden. I have some wonderful pictures posted on my Instagram ...basil becky.


So here is hit recipe #1 Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream

This is a recipe from Nancy Fuller "Farm House Rules" 

2lbs  filet mignon steaks about 1 1/2 inches thick cut into 2 inch pieces and put on to rosemary  skewers.  Place in a shallow bowl and set aside. Then I marinaded the beef skewer in a marinate of 
1 tablespoon Olive Oil, 1 tablespoon packed light  brown sugar, 1 tablespoon Worcestershire sauce plus 1 tablespoon brown sugar, 2 teaspoons mustard powder, 2 teaspoons ground cumin, 1 teaspoon coarse salt, 1/2 teaspoon ground pepper, 5 cloves garlic smashed and chopped with 1/4 cup olive oil. plus 2 limes juiced. 

After marinating the beef skewers for about 30 minutes or more, I heated up the grill to a medium-high heat. I grilled the beed to desire doneness. 
The dipping sauce of Mustard Horseradish Cream was great for dipping the skewers into..

1 cup sour cream; 1/3 cup prepared horseradish; 2 Tablespoons spicy mustard, 1/4 teaspoon salt; pinch pepper. 

These were such a big hit.. and so tasty. 

I love the fact that I can go out in the back yard and cut my fresh herbs...even in December, a few still hang on.


Stay tuned for hit #2....

Sunday, December 10, 2017

Spicing up the House

So today is dedicated to putting the final natural touches on the decorations into house. The Office is coming over next Friday and the family comes in after that.  We have not had all of us together at our house on Christmas for a while, so I have put up two trees and pull out all the decorations. (Which is a large strange collection of love)

I was about ready to light a candle, but because I had some wonderful fresh blueberries, raspberries, and strawberries in the house ...I decided to make a crumble.

So I filled the house with fish cinnamon and simmering berries....  So now on to the fresh magnolia/evergreen swag for the hall stairway.

Here is the recipe from a great website I visit often:https://www.tasteaholics.com/recipes/desserts/skillet-berry-crumble/
Low Carb & Sugar-Free Berry Crumble
Skillet Berry Crumble

MACROS PER SERVING:
• 275 Calories
• 24.8 g of Fat
• 6.4 g of Protein
• 5.5 g of Net Carbs
Serves
6 servings
Prep Time
10 minutes
Cook Time
15 minutes
Servings:
Ingredients
Berry Base
  • 1 tbsp coconut oil (or ghee)
  • 2 cups mixed berries (we used strawberries, blueberries, blackberries and raspberries)
  • 5-10 drops liquid stevia (optional)
Crumble
Instructions
  1. Preheat the oven to 400°F.
  2. To make the berry base, heat a medium-size skillet greased with butter or ghee over medium-high heat. Add the berries and cook for 3-5 minutes or until softened. Add sweetener if necessary. 
  3. Place almonds and pecans into a food processor. Add the butter, cinnamon, vanilla extract, sea salt and stevia (if using). Pulse for a few seconds until the mixture is chopped as roughly or as finely as you like. 
  4. Sprinkle the nut mixture on top of the berries and broil for about 7-10 minutes, until lightly browned and crisp on top.
  5. Transfer to a cooling rack and let cool for 5-10 minutes. Serve warm or cold with a dollop of whole milk yogurt on top and a sprinkle of cinnamon.


My finished dish...I will add some fresh whipped cream, with cinnamon...


Here are the berries cooking..loved using my cast iron skillet collection.










Now on to the next project for the day. 

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