backyard Garden Archives

Lots of Babies and Butternut Squash

October 20, 2015 by theblogbloom.com 5 Comments

Last weekend I shared that Adam and I are expecting a baby, which is super exciting. But, even more exciting is that Adam’s brother’s wife and Adam’s sister are also expecting babies in early 2016. Emily is having a son and Amanda is expecting triplets!

It’s going to be so fun.

Actually, it’s already been a lot of fun.

It’s neat to share this time with everyone, compare notes, and just laugh about how wild and loud our lives are going to become. We have all spent the last couple weekends together celebrating the upcoming arrivals of Amanda and Emily’s babies at their baby showers.

Emily’s sisters hosted a great shower this past weekend that had a precious “Little Pumpkin” theme. It was really fitting not just because of the time of year, but because her bump is so perfect and cute; it seriously looks like she has a pumpkin under her shirt.

And then, Adam’s oldest sister, Aimee, hosted a luncheon shower for Amanda at her home the first weekend of October while Emily and I helped with some of the food.

When trying to determine what to serve for lunch at Amanda shower, Aimee and I talked about a handful of recipes that we have liked at other family events. We narrowed it down to a light, super-fresh avocado chicken salad and a very autumnal salad. Both taste great, are easy to do for crowds, and I had actually made both in September for another shower and a dinner with friends.

As I began to prep for the shower and sat down to make my grocery lists, I had to laugh: Both recipes we planned on preparing were introduced to the three of us by Amanda.

In fact, a lot of my favorite recipes have been introduced to me by Amanda.

Amanda is a great cook and is always trying new things. She is particularly good at baking and really shines as a hostess. Her husband, Mike, even gets into the action serving as the family mixologist at the Holiday’s whipping up fun and festive drinks… Although, this year, he may be out of a job with all these pregnant gals!

Last fall, Adam came home from work with one of Amanda’s recipes for a butternut squash soup.

Adam is a major soup fan; but, I had always been on the fence about butternut squash. I couldn’t really tell you what it was about butternut squash… maybe it was the sweetness or the texture? Maybe the color? Honestly, it was probably the name. But, I had never purchased one as an adult and, in the past, I have even dissed butternut squash right here on Bloom.

But, thanks to Adam’s persistence and Amanda’s history of great recipes, I gave the soup a try.

And… LOVED IT.

The combination of apples, butternut squash and spice marry well and create a flavor that is so perfectly, “Harvest.” I also enjoyed the addition of the spicy pepper and cool sour cream as a garnish as it adds even more depth of flavor but also dimension to the texture of the smooth soup.

I loved this soup so much it changed my whole perspective on butternut squash and I am now proud to say that I am a BIG butternut squash fan. (Although, maybe we could get somebody to still work on the name…?)

I even made it a point to make room for butternut squash in this year’s garden.

A budding butternut squash from August.

Room is one of the main things that butternut squash will need in a backyard garden because the plant’s vines can run longer than fifteen feet.

But, for the most part, good sun, well fertilized soil, protection from pests and moderate moisture is a good recipe for butternut squash plants. Be advised that the growing season is long; somewhere between 110-120 days. We started our butternut squash seedlings inside to ensure fruit maturation by fall.

This fall, our vines are full of great looking butternut squash and I can’t believe I resisted them for so long. They will be in the garden for years to come… Thanks to my favorite recipe curator, Amanda.

Spiced Apple-Butternut Squash Soup

2015-10-20 14:01:58

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Ingredients

1 tablespoon unsalted butter
1 medium onion, diced
1 medium butternut squash, peeled, seeded and chopped into chunks
4 apples, peeled, core and chopped
2 teaspoons salt
1 1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 cups chicken stock, preferably homemade
2 1/2 cups water
1 hot chili pepper (Jalapeño, poblano), finely diced or thinly sliced for garnish
Sour Cream, for garnish

Instructions

In a large sauce pan, melt butter and add onion, cooking until tender.
Add squash and cook, stirring occasionally until soft. (About ten minutes)
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock and the water. Bring mixture to a boil then reduce to a simmer for about thirty minutes or until the vegetables are soft.
Puree using an immersion blender or in batches using a food processor or blender and then return to the pan.
Heat pureed soup on low and thin with more water, if needed.
Serve in bowls and garnish with hot pepper and sour cream.

Notes

An immersion blender is a game changer for homemade soups. It's one of my favorite tools.

Adapted from Martha Stewart

Bloom. https://www.theblogbloom.com/

Harvest Hues

September 28, 2015 by theblogbloom.com 5 Comments

I have spent a bit of time on the road the last couple weeks. Two trips to Ohio, one to Chicago and lots of bouncing around Indiana has racked up quite a few miles on my car.

Fortunately for me, these drives have actually been pretty enjoyable. There’s just something about the great colors in the Midwest this time of year.

The leaves are still a week or two away from really changing, so their greens dance along the bright blues of the clear sky. The crops have just changed to a yellow gold. And, the sunsets have been beyond amazing. Only those in the Midwest know the spectacular, yet underrated, beauty of a harvest sunset.

But, it’s not just on the road where the colors have been breathtaking. At home, plenty vibrant colors are found the garden.

Great tomatoes that hang like bright Christmas ornaments are still coming in… even though my canning motivation has majorly slowed.

Purple and white eggplants still hang from their plants like costume earrings.

The carrot’s, beet’s and sweet potatoes pinks, purples and oranges are like finding buried treasures when pulled from the ground.

Peppers are changing from green to deep reds.

Yellow spaghetti squash and creamy butternut squash dot the ground and their fire-orange blossoms still bloom.

But, my favorite?

The Swiss Chard.

I wrote about Swiss Chard this time last year with a little disappointment. I was hoping for rainbow Swiss Chard but had planted just plain, old green. Nothing was wrong with it. And, it made for great side dishes and additions to fall soups. I was just hoping for the fun element of the bright colors.

This year, I did my due diligence and made sure I had the right seeds. I have been obsessed with my symphony of almost highlighter-bright pink, yellow, red, and orange chard.

Thanks to their long growing season, we will get to enjoy their beauty- and flavor- well into the fall.

I recently read in a culinary magazine that Swiss Chard “is like the vodka of vegetables;” It pairs well with just about anything.

… I love a good cocktail analogy just as much as I love versatile garden veggies.

Swiss Chard can be used as a substitute to kale, spinach or other leafy greens. It works in a variety of dishes be it salads, slaws, soups, sides, or sandwiches.

Because of it’s convenience in my backyard, I rely on it often for lunch.

Also conveniently located in my backyard these days are fresh, colorful eggs from the now laying spring hens.

Together they make a nutritious, easy and, thanks to the bring chard and bold egg yolks, colorful lunch.

Sauteed Chard and Runny Eggs

2015-09-28 10:00:06

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Ingredients

2 Tablespoons Olive Oil
1/2 cup chopped onion
1/2 pound of fresh chard
2 cups mushrooms sliced (shiitake if possible)
salt and pepper
2 large eggs

Instructions

Remove ribs from the chard. Chop into 1/2 inch pieces and place in a bowl. Add the unions and mushrooms to the bowl.
Slice the chard leaves into one inch ribbons using a chiffonade technique. (See notes)
Heat olive oil in a large pan (with cover) on medium high heat. Add the ribs, onions and mushrooms. Saute for about five minutes or until the onions are tender and translucent.
Add the chard leaves to the pan and combine well so that the leaves are coated with the olive oil and the mushrooms and onions are mixed in.
Add salt and pepper.
Spread the mixture evenly throughout the pan. Crack the two eggs over the chard. Lower the head and cover. Cook for about three minutes.
When the egg whites are cooks, remove the pan from the stove top.
Use a spatula to remove the eggs and chard gently and serve right away.
Cut the runny yolks so that they serve almost like a sauce.

Notes

Chiffonade is a French cutting technique when herbs or leafy greens are cut into thin, long strips. To do this, stack the leafy greens and then roll them up (similar to a cigar) and slice in desired width.

Bloom. https://www.theblogbloom.com/

Sweet Peas and Restaurant Dreams

September 3, 2015 by theblogbloom.com Leave a Comment

In the recent zucchini donut post, I shared a few of Adam and my restaurant ideas. And, it may seem strange, but we really do talk about ideas we have for restaurant concepts often.

I think it’s fun.

It’s like trying on clothes. It doesn’t cost a thing, doesn’t hurt if you don’t like it and… it doesn’t take away from my Saturday night.

… All problems that I would likely encounter if I were to actually open a restaurant.

But, hypothetically, if I were to open restaurants, my first one would be the kind of place that serves lattes until it’s acceptable to drink wine… AKA noon. There would be a garden in the back and built in’s full of great cookbooks and novels all around. Food would be simple and the menu would constantly change. Seasonal quiches, runny yolk toasts and pastries in the morning. Cheese plates and other small bites featuring the garden’s bounty for later in the day.

Like this.

Mashed peas on warm bread.

It’s a little twist on Britain’s mushy peas that are found on most menus in England, but a little more fresh and a lot less work.

We grow peas in the garden every summer.

They are one of our favorite things to grow… and eat! I am known to snag a few on every visit to the garden and eat them straight off the plant. Adam is lucky to make it out of the garden without eating a heaping handful.

Peas are typically pretty easy to grow. They are resilient to disease or pests and don’t need much attention. Be aware that they are not the biggest fan of really hot temperatures, so planting should take place in the early spring or right about now for a fall garden as the first frost is just about a month away. >sigh…<

Pea plants produce a lot of pea pods so to save them from going to waste I often preserve them. Peas are great blanched and frozen to enjoy in winter stir fry.

Or, to whip up more mashed peas as snow falls and you are in need of something green.

Mashed Peas on Warm Toast

2015-09-02 19:59:48

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Ingredients

2 pounds fresh peas (I keep the shells on; but, it they can be removed from the pod if you prefer)
1 ounce Parmesan cheese
1 1/2 teaspoons good, flaky sea salt
1 clove of garlic smashed and roughly chopped
10 fresh mint leaves
3 tablespoons good extra virgin olive oil
2 tablespoons of fresh lemon juice

Instructions

Place all ingredients in a food processor and pulse until a coarse puree forms.
Spread puree over the top of warm toast and top with a pinch of Parmesan. Serve right away.

Notes

The spread also can serve as a nice veggie dip.
Good EVOO and flaky sea salt is worth the investment.

Bloom. https://www.theblogbloom.com/

Macro Microgreens

June 11, 2015 by theblogbloom.com 1 Comment

My husband, Adam, is a man’s man.

He owns his own agriculture construction business.

He is fascinated by anything with a motor and multiple wheels.

He hunts, enjoys fishing, traps and reads outdoor life magazines.

While he doesn’t mind dressing up, 90 percent of the time you will find him in a ball cap and jeans- that are likely covered in dirt from the day’s activities.

And, he would never be one to turn down a steak.

However, while a majority of the time it is unintended, he lives in a house that participates in meatless Monday. (Or Tuesday… Or whatever-day)

Listen.

I have no aspirations to be a vegetarian because, like Adam, I too wouldn’t turn down a steak. But, because of all the veggies in our home year round thanks to the garden and preservation, I try to get creative with what we have.

Through this creativity, we have played with different proteins like legumes such as lentils and grains like quinoa versus meat. Done right with bold flavors and exciting textures, my man’s man doesn’t even think about missing the meat.

He sure didn’t when I whipped up this quick and easy quinoa meal using frozen, shredded zucchini from last season.

To help give the dish a little more punch, I turned to the pot on my patio full of microgreens.

Microgreens are young greens that are a little bit of a specialty and are used in many fine dining restaurants for elements of presentation.

However, I turned a little too late to the pot on the patio. My microgreens grew super fast and were getting big!

Microgreens are ready for harvest after they develop their first set of true leaves which really only takes a week or two.

Thankfully, I wasn’t too far behind the eight ball. The greens were still much smaller than their mature counterparts.

And, more nutritious too.

Because of their small size, vitamins like vitamin C, K, E and beta-carotene are 40 times more concentrated in the tiny greens making them great for cancer prevention, eyes and skin. Mircogreens are also packed with 30% protein.

How about that for Meatless Monday?

… or Whatever-day.

Mediterranean Quinoa Zucchini Salad with Microgreens

2015-06-11 18:13:16

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Ingredients

2 cups water
1 cup quinoa, rinsed and drained
1/4 teaspoon salt
3 medium zucchini, grated
1/4 cup kalamata olives, chopped
4 ounces feta cheese, crumbled
2 tablespoons red win vinegar
1/4 cup extra virgin olive oil
A few handfuls microgreens, washed and dried
1/4 cup pine nuts toasted
Pepper to taste

Instructions

Rinse quinoa until water is clear and drain.
In a medium sized sauce pan, combine quinoa, water and salt. Bring to a boil, then reduce heat, cover and simmer for 15 minutes or until done.
Take the saucepan off the heat and set aside for 5 minutes with the lid on. Pour into a large bowl.
Add zucchini, olives, and feta to the quinoa.
Whisk together the vinegar and olive oil. Pour into the bowl with the other ingredients.
Add microgreens, pine nuts and pepper to taste to bowl and toss.

Bloom. https://www.theblogbloom.com/

Nights In with Rhubarb Soda Floats

May 19, 2015 by theblogbloom.com 3 Comments

Once I was in middle school, my parents thought I was old and mature enough to babysit. My mom signed me up for a Red Cross course and I was so excited.

I am the oldest, so I have always been a bit of a “mom” myself. I have also always been a little motivated by a paycheck (… no shame in my early #girlboss game) and, thanks to The Babysitter’s Club book series, I knew this had potential.

I passed the course with flying colors and started drumming up business with the moms of my younger brother’s friends. However, if I found myself without business, my mom and dad happily found an excuse to go out.

I know that they didn’t mind. And, honestly, I didn’t either.

Despite our seven year age spread, I got along really well with my siblings (still do!), so it didn’t seem like “work.”

We built up a bit of a tradition on those nights when I was in charge: dinner was always frozen DiGiorno pizza, a luxury as a kid in a home where healthy (See also: weird) food was served on the regular, and some kind of float for dessert.

My parents entertained often, so soda was always in the house. But, my mom was also a bargain hunter and you just never knew what kind of soda you would find.

We didn’t care and would venture far from traditional root beer with our creations.

Some nights it was vanilla ice cream in Orange Crush. Or, Mountain Dew. Chocolate ice cream in Diet Coke was surprisingly good… and produced lots of foam. (Fun when entertaining your six year old brother.) Sherbet in seltzer became my favorite and I have been know to recreate this as an adult.

We were weird.

But, we had fun.

And, to this day, I cannot see a root beer float on a menu and not think of my many nights in with Kerry and Danny.

The other weekend, Kerry and I had a night out in Chicago. We met for drinks at 25 Degrees, a burger bar with a little glitz to it.

On the menu were boozy shakes and soda floats.

We both laughed trying to imagine ordering one, but opted for rose instead.

While looking at the blush color of my glass, I remembered the rhubarb we still have growing at our old home. Before we built our current home, Adam and I lived in the pre-Civil War farmhouse that he grew up in. Adam had planted the rhubarb bushes years ago when his parents still lived in the house.

Rhubarb is an annual and you can have over twenty years of production when it’s well maintained and not completely harvested.

Rhubarb is similar to asparagus as it grows from crowns that can be planted in early spring or late fall. It also needs about three years to truly get established. Then, the harvest period can last from eight to ten weeks throughout the spring and early summer.

Early spring rhubarb is tender and is great to add in pies and crisps, one of Adam’s favorite desserts.

But, I decided to have a little fun with it, think out of the box and make one of my favorite desserts.

These rhubarb floats sound just as weird as the floats my siblings and I concocted the nights I babysat, but- surprisingly- they are amazing. There is a freshness in the soda thanks to the tart rhubarb balanced with the sweet sugar and bright orange.

When simmering these flavors together my kitchen filled with it’s warm scent that was reminincent to Christmas.

The simple syrup would also make a good cocktail, mixed with white rum or vodka.

But, with a couple big scoops of vanilla ice cream, it’s the perfect sweet and flirty-pink treat for a spring day… or night in.

Rhubarb Soda Floats

2015-05-19 15:41:15

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Ingredients

1 cup sugar
1 cup water
1 pound rhubarb, thinly sliced
1 orange peeled in strips
Seltzer
Vanilla Ice Cream

Instructions

Combine sugar, water, rhubarb and orange peel in a medium saucepan. Heat over medium heat until boiling. Then reduce to a simmer for 15 minutes.
Place a fine mesh sieve over a bowl and drain the syrup into the bowl. Press to get as much liquid as possible.
Pour syrup in a glass jar and place in the refrigerator to chill until ready for use.
To make float, use a tall glass and pour in 1 1/2 cups of seltzer and 6 tablespoons of syrup. Add two scoops of vanilla ice cream and pour a little more syrup over top.
Enjoy right away!

Adapted from The Beekman 1802 Heirloom Vegetable Cookbook

Bloom. https://www.theblogbloom.com/

Sexy Asparagus

April 23, 2015 by theblogbloom.com 6 Comments

“… You’ll have to forgive my awe and excitement over the variety now available in the produce isle. With the range of colors, shapes and sizes, it’s like the bra and panty section in department stores. Vegetables like carrots and broccoli and peas are the equivalent to granny panties- familiar, comfortable, and easy to put on (the table). Artichokes and eggplant and fennel? More like silky lingerie- I eat/wear them often but not so much that they become uninteresting. Then there are the more exotic vegetables- kohlrabi, bok-choy, and mustard greens- that are kind of the like Swavorski bedazzled bra and thongs only available at the Victoria’s Secret runway show. Pull those out on rare, rare occasions and wow someone with your ability to rock his world.” – Jenny McCarthy

I just finished listening to Jenny’s very fun “Stirring The Pot” memoir in the car, which was read by Jenny.

Note to Road Warriors and Runners: Audio books are game changers. And, autobiographies and memoirs always are more captivating when they are read by the author… for more information, listen to Tina Fey in “Bossypants” and Elizabeth Smart’s “My Story.”

But, this quote about Jenny’s affinity for vegetables in “Stirring the Pot” really made me laugh.

Out loud.

In my car.

Alone….

It’s fine.

She makes a good point, right?!

Plus, I love a good, imaginative metaphor. My brain works the exact same way.

However, I do think Jenny forgot to mention the most sexy vegetable of all: Asparagus.

Okay, okay. So, you might not be getting visions of Victoria Secret Angels when you look at a bunch of asparagus.

But, if you saw how it grows you might begin to think more steamy thoughts.

An asparagus shoot emerges from the ground looking like a rounded nosed… hmm… snake.

The shoot rises from the ground, growing incredibly quickly and… umm … erect.

In fact, thanks to it’s phallic appearance, asparagus was thought to be an aphrodisiac in Europe during the Renaissance. Some churches even banned it from their nunneries.

While very sexy in appearance and lore, I think asparagus, just like the other exotic veggies Jenny mentioned, also earns it’s Swavorski crystal bra.

To me, there is nothing more exciting than asparagus because it marks the start of the growing season. It is the first veggie to pop up in gardens and at farmer’s markets, emerging in early April. It is the first reminder of all the great things that will soon be coming. And, because of it’s early arrival, it has no competition and steals the show.

That is, like anything sexy, after a few years of awkward puberty.

It takes asparagus a few years to hit it’s stride.

Asparagus grows from perennial “crowns” that look like an octopus and are planted, root side down, 6-12 inches deep in a well weeded garden bed in 18 inch intervals.

If growing it, be sure to keep asparagus in it’s own garden bed that is well mulched as asparagus doesn’t like any competition. Any weeds will prevent the plant from growing well.

Development of a strong root system is important to the overall success of asparagus so in the first few years you also need to cautious with your asparagus harvest. During the first year it is recommend to only harvest a couple spears from each plant and gradually work your way up throughout the following years.

We planted our asparagus crowns last year and have loved seeing the first shoots pop out of the ground this spring. Some have grown as tall as Adam’s knee- so far. But, we have resisted our temptation to give them a try in hopes of having a strong, long growing asparagus patch. An asparagus plant can be productive for over 20 years!

While we have not tried our own asparagus, it has been easy to find at local markets and food stands in the last week or so. And, I am sure we will find some more at opening day of our local farmer’s market this weekend.

Adam and I both love the taste of fresh, spring asparagus.

So much, that it is now hard for us to even consider purchasing it any other time of year. In the spring, we eat asparagus just about any way you can; steamed, roasted, in frittata’s, on pizza, mixed into salads, etc., until we are just nearly sick of it.

But, then it’s gone.

Replaced by the runway show of slinky, spicy, voluptuous vegetables throughout the summer and into the fall.

Making us lust for it’s sexy, skimpy season again as winter turns to spring next year.

Here is my go-to, no fuss asparagus side dish. Perfect for a weeknight, yet sexy enough for a weekend.

Roasted Asparagus

2015-04-23 05:08:37

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Ingredients

1 bunch asparagus
1 lemon
1 tablespoons Olive Oil or Grapeseed Oil
Salt and pepper
Optional: Herbs such as thyme or rosemary, removed from stems.

Instructions

Preheat oven to 375 degrees.
Wash and dry asparagus, removing woody stems.
Place on baking sheet in a single layer. Run oil over the asparagus. Top with salt, pepper, and herbs.
Slice lemon in half. Juice one half over the asparagus. Slice other half in thin slices.
Toss asparagus with oil, salt, pepper, herbs and lemon juice to coat and set back in a single layer. Place thin lemon slices randomly on top of asparagus.
Bake for 20 minutes, tossing with a spatula or tongs half way through.
Enjoy right away.

Bloom. https://www.theblogbloom.com/

So, You Want to Plant a Garden?

March 30, 2015 by theblogbloom.com 7 Comments

You guys…!

I think we made it.

I can see it. I can smell it. And, – on good days- I can even feel it.

I think spring is here.

Well, it better be. I started seeds last week and they are already growing out of their starter kits.

A good thing, yes. But, also a weather reality check as it’s only a matter of weeks before the little seedlings move to their summer home, the garden.

In the last week or so I have seen many social media posts sharing images of sprouting veggies and excitement for summer gardens.

I love it because I totally understand: It feels like you just did something magical. You turned a tiny seed into a growing, living, green stem. All in less time than it takes for online shopping packages to find my country doorstep.

But, I also know plenty of people who are on the fence about starting a garden. Almost all of these people that I speak with agree that it sounds wonderful; but, what does it really entail in terms of time, energy, commitment, and more?

Here are six good questions to ask yourself before getting seeds in dirt.

What grows well where I live?

Here’s the deal: I would absolutely love a lemon tree. But, the reality is, Indiana’s short growing season and continuous growing cycle of a lemon tree isn’t a good fit.

Local nursery’s and garden supply stores are good indicators of what grows well in your area. The USDA’s Plant Hardiness zones also help you understand the length of your area’s growing season and what plants will do well.

What do I like to eat?

These are things you should plant.

If you don’t like squash, don’t plant it. Even if kale is totally on trend, but you can’t stomach it, don’t plant it. You will be more apt to care for plants that you are excited to eat. Plus, it also prevents veggies from going to waste.

But, even the most seasoned gardeners will also encourage you to plant one thing to try. This year I plan to get over my fear of butternut squash with five little plants. Wish me luck!

What do I want from my garden?

Do you plan on enjoying fresh summer veggies only or do you want to put things up for winter?

This will help you determine how much to plant. Canning and freezing vegetables, like beans and tomatoes, is awesome because you can enjoy them throughout the winter months. Plants like potatoes and carrots can stay fresh for months in a cool, dry place.

But, enjoying tomatoes the whole month of August or asparagus all spring is the greatest introduction to learning to eat seasonally. Do what makes sense to you.

Where is the garden going to go?

For the most part, garden plants only need a bit of space, water, and sun to grow well.

Many plants will be just fine in containers on the patio and you can even work edible pieces into your landscaping. Or, if you have the space and you are willing to give up some of your lawn, you can do beds that are either raised or right into the ground.

No matter where the vegetables go you want to make sure it is an accessible space that receives six to eight hours of sunlight and there is a good water source nearby.

How do I want to do this?

Do you want to go the totally organic route? Or would you prefer to use conventional fertilizers and pest control?

Either way is fabulous. You are growing your own food in your own yard!

Either way you are still saving fossil fuels because your produce isn’t being shipped from Argentina and Southern California. You are teaching your kids an amazing skill and your family is learning to eat fresh, seasonal foods.

But, if you do choose to go the organic route you may want to begin to explore composting, natural pest control (such as diatomaceous earth and just good old manual labor) and even begin looking into chickens for natural fertilizers.

How much time can I give the garden?

Gardening is easy, but it isn’t easy.

… Perhaps only gardener’s will understand that.

But, it’s true.

And a caveat here, it all depends on scale. If I let my garden sit for a week, I will be weeding for an hour or two. But, if a gardener with two 8×3 raised garden beds lets things go for a week, they may only need to weed for 20-30 minutes.

But, at the end of the day, every garden requires a little attention. If you can work with the garden at least twenty minutes once or twice a week (with the exception of a couple weekend afternoons where you get everything into the ground or cleaned up for fall) you will be fine.

And, if that seems like too big of a commitment, herbs are a great place to start and CSA’s are wonderful too!

Green Beans and Very “Green” Vlogging

December 9, 2014 by theblogbloom.com 1 Comment

Without the garden to keep me occupied, I have been exploring other projects to fill my free time.

My home office is finally about 90 percent complete. It’s nice to have a good space for all the papers in my life in our huge new filling cabinet and to get frames on the wall. It’s now a space that I actually want to work in instead of being the house “catch all.”

My gym recently closed (Wah! I am still sad about even though they announced it two months ago.), so I have spent my evenings gym hopping hoping to find a new gym that I love. While annoying, it has been fun trying new things like reformer Pilates and getting back into swimming.

And, of course, the down time is a great time to give Bloom a little TLC. Photography books and blogs have become my reading material as well as advice on social media outlets and SEO. But, more exciting to me, is thinking of what else I could bring to Bloom to make it more interactive and valuable to the readers. Ideas like eBooks, personal shopping at farmer’s markets and meal planning, and even Video Blogging are on the table.

Recently I enlisted Adam’s help. I wanted to experiment and see if something like Vlogging was the right direction to take.

Scratch that.

I wasn’t even there yet.

At this point, I just wanted to make sure I could talk and cook at the same time. And that I didn’t sound too stupid doing it.

It wasn’t perfect.

There were things like this:

… And, I learned my lesson to leave Adam out of my projects if it’s Sunday and football is on TV.

But, between his “Take Ninety-Seven!”‘s on Take Three and us bickering over if “garlicky” is a word or not, we got things like this:

Did you learn something?!

Not too shabby for a first timer and just an iPhone. (Minus that expression on my face in the beginning…)

And I also got a great, super simple green bean recipe out of it all.

So, who knows? Maybe there are more “vlogs” in my future.

But, one thing I know to be for sure is that, in my very immediate future there will be more garlicky green beans.

(Sorry, Trost. Auto correct recognized it. “Garlicky” is a word.)

This recipe is the easiest way to add some flavor and to do something a little different with fresh green beans. I used green beans that I blanched and froze this summer, but fresh green beans from the store with their ends trimmed off will work great too.

Garlicky Green Beans

2014-12-10 08:18:14

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Ingredients

1 pound Green Beans, ends trimmed
2 tablespoons butter
2 garlic gloves, minced
1 tablespoon lemon zest
1 tablespoon grated Parmesan
salt and pepper

Instructions

Steam green beans until nearly tender, but still have a bite.
Melt butter in a skillet on medium heat, add garlic and cook until tender and fragrant.
Add steamed green beans, salt and pepper to the skillet.and continue to saute until the beans are coated in butter and garlic.
Top with lemon zest and Parmesan.

Bloom. https://www.theblogbloom.com/

Scary to Sweet and Savory

October 28, 2014 by theblogbloom.com 9 Comments

Spinach.

Broccoli.

Brussels sprouts.

All veggies that are notorious for being a kid’s worst enemy.

Working in the food industry, focusing on areas serving children and young adults, I have learned that if you include young people in the preparation (Example: Menu Planning) and the cooking process, the more likely they are to try something new.

Even if it is any of the veggies listed above… or their evil friends like garbanzo beans or asparagus.

But I believe that if you were to take it even one step further and were to expose kids to how these vegetables grow, they would not just be willing to try something, but actually be excited to try it.

There is pride and satisfaction in growing food. Both of which are great to expose children to all while teaching them a skill that they can carry with them their whole lives and introducing them to new foods.

Plus, when you watch these vegetables grow they lose their scary factor and become cool.

Just look at Brussels Sprouts.

They grow on thick stalks that come out of the ground and grow to be nearly three feet tall stirring up images in an imagination of Jack and The Beanstalk.

Even harvesting is kind of like a game: Hunting for the sprouts that are at least one inch in diameter for the most tender bite and twisting it until it pops off.

And, if all else fails when trying to get a kid, or your husband, to eat Brussels Sprouts? Add bacon.

The Brussels sprouts subtle sweetness is brought out as the halved sprouts caramelize in the little bit of fat left in the pan from frying the bacon. With that natural sweetness and salty, crunch from the bacon this is a great side dish for kids, and kids at heart, picky or not.

Bacon Brussels Sprouts

2014-10-28 18:39:10

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Ingredients

3 slices of thick cut bacon, cut into inch strips
1 pound Brussels Sprouts, washed, steamed and halved
Salt and Pepper

Instructions

Cook bacon in a large skillet over medium heat until crispy. Remove and place on a plate lined with a paper towel.
Add Brussels sprouts to same pan with left over bacon fat, flat side down to caramelize, 2-3 minutes.
Toss with salt and pepper and cook until tender, about 10-15 minutes, stirring occasionally.
Add bacon to Brussels Sprouts and toss to combine.
Serve right away.

Bloom. https://www.theblogbloom.com/

Unfancy Beets

October 13, 2014 by theblogbloom.com 1 Comment

I can’t remember the last time Adam and I went out for a “date night.”

I am racking my brain to try to recall… Hmm. It might have been when we went to St. Elmo in Indianapolis last January.

Geesh. Sounds like a long time ago…

But, even though that was almost a year ago, I don’t think we feel like we are due for a night out to dinner. We do “date night” at home instead.

And, I actually prefer date night at home.

Okay, okay. Depends on where we are going. You can take me to St. Elmo whenever, love.

But other than that, I enjoy our weekend dates at home a lot.

Adam and I have talked about it and he agrees.

We both are pretty decent cooks and, outside of sushi, we can cook, if not better, on par with almost any restaurant we would go to.

Not to mention, with our at home dates, we avoid sixteen year old valets trying to park Adam’s big truck in parking garages that are too small and 50% mark ups on bottles of wine…

So our blue house out in the field has become the steak house, the seafood restaurant and we have even given sushi a try!

For date nights, we like to try new recipes and learn to love them so much that our past date night meals tend to become our week night meals.

In fact, Adam recently looked up from a Tuesday night dinner plate as we sat down at the table and said, “If someone didn’t know us any better, they would probably think that we are really fancy for a Tuesday.”

I look at the plate. I had roasted everything in the oven. The thyme carrots, rosemary beets and even the Dijon chicken.

“Really?” I asked. Everything excluding the Dijon had come from the backyard… maybe he is thinking from the trendy Farm to Table perspective?

Beets growing this summer.

“Yeah. People would think a meal like this is fancy because it looks like it took a lot of effort to cook.”

Really…? My oven did all the work. Boxed Mac and Cheese is more hands on than this meal.

Roasting vegetables is still something I do for date night but it is so easy that it can be done for a week night without much fuss. Roasting vegetables is also one of my go-to’s when entertaining thanks to how hands off it really is.

By roasting vegetables, like beets, carrots, asparagus or Brussels sprouts, you can amplify the natural flavors and sweetness. There are also different ways to add unique flavors to dress it up or use what you have in your pantry.

All you have to do is toss the peeled and cut vegetables with a little oil, herbs and/or spices, then spread them on a pan and check them occasionally as they roast.

This year, Adam and I grew beets for the first time. We loved having homegrown beets so much this summer that we planted a second crop for this fall and it seems like we roast a bunch once a week.

Roasted beets make a great side dish but are also fabulous on top of a salad with a little goat cheese and nuts. Try them at your next “Date Night.”

Rosemary Roasted Beets

2014-10-13 19:41:16

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Ingredients

1 Bunch Roasted Beets, peeled and cut in consistent sized pieces
1 large sprig rosemary, chopped
1 TBS Olive Oil
Salt and Pepper

Instructions

Preheat Oven to 400 degrees.
Spread all ingredients out on a foil lined baking sheet.
Toss all ingredients together until beets are well coated.
Fold up the sides of the foil to make a pouch leaving a hole to vent.
Bake for 45 minutes or until beets are tender.

Notes

We sometimes top these with lemon juice and goat cheese which really compliments the natural sweetness of the beets.

Bloom. https://www.theblogbloom.com/