First Daffodils

Look Mom and Dad.....the first daffodils have begun to bloom.  So exciting.

Spring is Coming......

I love plants that brave the late winter winds and show all the frustrated cooped up winter gardeners that there is light at the end of the tunnel. Spring is coming maybe just one day at a time. (Yesterday it 

was in the 60's today it is snowing) But these hellebores are starting to strut their stuff.

Then there are always the reliable crocus that beg for the sun to pop out. I need to go search out my favorite snowdrops!! This time of year, I am always thankful that I keep planting early spring bulbs and bloomers.

Natural Hardscaping

I recently had the wonderful pleasure of touring an amazing garden on Plantation Key. I don't want to spill the beans on this garden since I just submitted a wonderful article for the Kentucky Gardener profiling this garden.  It will be in the May Magazine.

I will say one thing that I really loved about this garden was ht away the husband and wife team used what Mother Nature had given them.

The beds were all outlined with coral rocks and the had been dug up or found. The paths were sea worn planks that had washed a shore during storms and hurricanes. The plants were intertwined with driftwood and in fact there were beautiful sculptures of drift wood through out the garden.

This was an amazing space that was full of exotic palms, orchids and much more. I will blog more about it later. But look around your area, there are gifts from nature all around us. Nothing makes a garden more unique than natural freebies. 

Roasting Whole Cauliflower

Last night I tried a new recipe: Roasting a Whole Cauliflower.  I roast Cauliflower all the time but found a blog on line where she roasted the whole cauliflower so I thought I would give it a try.

The result was delicious.... I will defiantly keep using this method...easy and delicious.

Take a whole head of cauliflower and wash and pat dry. Cut out the core, keeping the head in tact.
Generously sprinkle with Kosher salt and liberally cover with Olive Oil inside and out.

Put it in a cast iron skillet and cover tightly with foil. Place in a preheated 350 degree oven

and roast for 30 minutes. Then take of the foil and roast for an additional hour. The result is so good. The cauliflower is not mushy for me a perfect substitute for potatoes! You could easily add cheese or herbs or any desired topping.

Enjoy!!

Channeling Summer

So I am working on an article on Sunflowers for the May edition of the Kentucky Gardener. This great flowers just represent summer fun and make you smile.

Also I am roasting a whole head of cauliflower in the oven.  I love roasted cauliflower and will let you  know how this turns out!!  

Last Carrots of the Season

On Saturday January 9th, it was almost 60 degrees.  But a change was in the air.  So I employed one of my best helpers (Callum, my 3 year old grandson) and set out to finish a few left over garden task.

I thought my window of opportunity to finish the few reminding garden tasks was over, but oh no not this year.  First off was to plant the bulbs that had been waiting for the perfect day for 2 months.  Got it done 70 plus bulbs.  Then my buddy helped me harvested the last of the fall veggies.  He loved the carrots and consumed the majority of them. They are so sweet.

The little cabbages were just the needed crunch inside the turkey meatloaf!  So then the ice and snow hit. But I felt so lucky to have accomplish these last garden task.

Here is my Flavorful Turkey Meatloaf

In 2 TBPS Olive Oil I sautéed 1 small onion finely chopped, 2 garlic cloves minced, 2 carrots grated and two baby cabbages finely shredded.  After the vegetables were soft and translucent I allowed them them to cool for about 5  minutes.

In a large bowl I added 2 lbs  ground turkey, I use a combination of ground breast meat and dark meat. !/2 cup Roasted tomato sauce, ( see recipe below), 2 eggs and 2 egg whites, 1/4 c coconut milk and 1 TBLS coconut flour.  Then add 1/4 pepper and 1-1/2 teaspoon sea salt.

I then mixed, with my hands, together veggies and the meat mixture. I put this into a large meatloaf pan and add the rest of the roasted tomatoes on top.

I then baked this in a 375 degrees oven for about 45 minutes.

**For the topping I roasted two pints of cherry tomatoes with garlic, salt and pepper and olive oil for about 30 minutes. Part I incorporated into the meatloaf and the rest I used on top mixed with a bit of organic catsup.

You can also put these into muffins tins. It is very moist, crunchy and favorable.  Enjoy!  

So today the skies are gray and the air is cooling...back to normal Kentucky gray winters. What is the solution? Buy a potted bulb and bring it home. This hyacinth makes my house smell heavenly. By placing it next to a beach scene I can close my eyes and imagine I am on the beach!!   But wait soon I will be, thanks to a reunion in the Keys.  But for now I just have to use my imagination.

For more ideas on how to make it through these gray months, pick up a Kentucky Gardener Magazine for Jan/Feb and read my article on " Ten Ways to Go from Frozen to Fabulous"

P.S.  I have three other articles in it as well!!!!!   Plus one of my photos is on the cover.