Gardening 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/

Lake Days and Donuts

August 10, 2015 by theblogbloom.com 7 Comments

In the summer, Adam and I spend many weekends (… or, at least we try to) at his parent’s lake condo that is about an hour away from our home. Adam grew up spending summer weekends on lakes around Indiana with his family. They all enjoy skiing, wake boarding and soaking up the sun on a boat.

My family never boated and I didn’t try water skiing until I was about 18 (… And, ten years later, I am still not that good). But, soaking up the sun on a boat? That was a family tradition that I very easily assimilated to.

Lake days with his family are super fun. His parents have a great, big boat so that everyone in his eleven person family can ride on it together. (Although, #11 doesn’t make a huge impact… he is only nine months old.) The whole crew works together to prep great summer meals and snacks. During the hot afternoons, we bust out the tubes or wake boards and ride for a while. Or, we just anchor and spend the day laughing at “Party Cove.”

Photo credit to my brother-in-law, Mike.

But, because all of his sibling’s have pets at home and some of them live just around the corner, we are typically the only ones who stay the night at the condo.

And, while we miss the lively group, there is something special about the quiet moments at the lake. Especially those in the morning.

Adam is an early riser at the lake. He enjoys when the sun is coming up and the water is as smooth as glass. He is known to just sit on the patio and watch the sky and water change from dark blues to pinks and oranges as the day arrives.

But, once 8:00-8:30 hits Adam is itching to get out on the water. It’s empty and quiet so we can throw down the throttle and really move or just leisurely idle around.

And, because of this time of the day and our desire for a little caffeine, we always end up talking about how someone- maybe even us- needs to open a coffee shop on the lake.

Adam and I actually talk about the different kind of restaurants we would open (if money was no object and failure wasn’t an option) often.

There’s the steak house the would feature our homegrown beef and have a vegetable garden in the back. My cute cafe slash nursery that would serve lattes and tea until it’s acceptable to drink champagne and wine. Adam’s sandwich shop that would have the best homemade bread on the planet. And, of course, our coffee shop on Morse.

The coffee shop would just be a little building, maybe even more like a hut. It would have to have plenty of slips for boat parking and would be a great place to take kids on a weekend morning. Food would have to be handheld so that it could be taken on the boat and enjoyed by children, so donuts seem like the most obvious choice for the menu.

Plus, it pairs well with coffee and Saturday vibes.

I have been experimenting with donuts all summer thanks to a great donut pan that Adam’s mom put in my stocking last Christmas.

And, because they are my donuts, we’re not talking about any plain old glazed treats… Instead, there’s been flavors like blueberry lemon almond, strawberry vanilla, and a crowd (AKA Adam) favorite: Chocolate zucchini.

I get that it sounds a little funky, but baked goods made with zucchini are fabulous.

Zucchini helps treats like breads, muffins, cake and donuts maintain a moist texture without changing the flavor significantly. Instead, it will make you question if there really is a vegetable in there.

It is also a great way to take advantage of zucchini when it’s producing like crazy and you just can’t have it on the grill one. more. time.

Chocolate Zucchini Donuts

2015-08-11 16:27:40

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Ingredients

2 cups cake flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. salt
1 cup shredded zucchini, all extra water well squeezed out
3/4 cup butter milk
2 eggs lightly beaten
1 tablespoon unsalted butter, melted

Chocolate Glaze

1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
2 tsp. vanilla
2-3 tablespoons milk

Instructions

Preheat oven to 425 degrees.
Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl.
Add squeezed zucchini to the dry mixture and toss evenly to coat.
Add the buttermilk, eggs and melted butter. Stir until just combined.
Grease donut pan with cooking spray.
Spoon the batter into the donut pan, filling until just full.
Bake for 8 minutes or until an inserted toothpick comes out clean.
Cool in the pan for 5 minutes then transfer to a wire rack.
Let the donuts cool completely. (I sometimes do over night and then glaze them first thing in the morning.)
To glaze, dip half of the donut into the glaze.

Notes

Topping with sprinkles is optional, but recommended!

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!

“How Did We Get Here” by Adam

November 9, 2014 by theblogbloom.com 5 Comments

It seems like people do a lot of reflecting in November.

Thanks to the upcoming Holidays, like Veteran’s Day, Thanksgiving and Christmas, many people begin to take time to think about what they are thankful for and count their blessings just a little bit more.

With our Facebook Newsfeed full of daily “I am thankful for >enter whatever first world benefit here<,” Adam and I couldn’t help but get in the spirit.

Okay. So, maybe after we judged the people who said they were thankful for their iPhones within the first three days of the month…

But, it did make us ask “What are we Thankful for this year?”

The iPhone didn’t hit the list… weird. But there was one common denominator between us: The Garden.

We smiled at each other thinking of our love of the garden and our future plans for the garden. Then, I asked, “We are going to be those people, aren’t we?”

“What do you mean?” Adam questioned.

“The people who other people will think are insane for ditching their steady, corporate careers for sustainable farming. The people who have root cellars. Cows. Pigs. And, don’t know how to work an iPad. The people whose kids will be praying to the God of Sun and Rain while their cousins are singing, ‘Jesus Loves Me.'”

Okay… Just a little dramatic.

But, Adam, laughing, said, “Pretty much.”

“Oh my gosh,” I sighed, “How did we get here?”

Inspired by this question, our mutual gratitude for the garden and our excitement for the future, Adam and I, together, will be giving thanks and telling our versions of the story of “How we got here, where we are, and where we are going” throughout the month of November on Bloom.

Because you hear from me all the time… and because even I have enjoyed this story from Adam’s perspective, I thought Adam should start:

First off, I guess I should introduce myself. You all know Claire, as I am sure you have read her blog posts. Well, I am her crazy husband. You know that guy who drug that girl away from the city and “cut her off from”… you name it.

To understand some of Claire’s blog, I think you should understand who I am. I am the country boy who isn’t all that country. Don’t get me wrong, I wear jeans a t-shirt and a ball cap just about every day(if it’s cold I put on a hoodie). I hunt, fish, trap, drive a diesel truck, drive tractors and wear boots.

Hive and Honey Photography

However, I am not the rebel flag flying redneck some people imagine when they hear someone is from the country.

I love a glass of merlot with my steak. I save my money to buy nice things. I enjoy dressing up in a suit for a wedding or a coat and tie for a nice dinner out with my wife. And a night out for Wicked on Broadway doesn’t sound awful any more. I’m that guy that Claire’s hometown never thought she would marry. I’m that guy who taught her about farming. I’m also that guy who has learned with her, dreamed with her, grew with her, and become passionate about our life together. (Sorry for the sap.) We’re on an adventure together no one would have guessed, not even us, and this is how it all started.

I’ve always thought gardening was fun. My parents had a garden when I was kid, but I’m not sure how many years it actually lasted. I certainly don’t remember canning. As I got into high school I would start a garden in the spring, typically consisting of tomatoes, zucchini, peppers and cucumbers. Not the most diverse selection by any means. Spring always came around and I was excited to get plants in the ground. Typically, I always planted 10 too many pepper plants, wait too long to pick zucchini, and tomatoes rotted on the vines from lack of attention.

Somehow, my mom was always on board. She would take me to the local nursery, help me pick out the plants, help me plant them, and watch me ignore them all summer as friends and girls kept my attention.

Fast forward to January 2013 and Claire and I are moving into our new house. I had already decided a garden is going to be in our future. My friends had one. The neighbors had one. Must be a small town thing, but everyone around me had one. So, I had to have one too.

I know what you’re thinking.

“So what! It’s a garden. Big deal.”

Well, that’s what I thought too. Until I started doing some research.

Claire was working for a public school as head of their food service and became involved in the Indiana “Farm to School” program. She quickly became passionate about these farmers, how they grew their food, where our food comes from and the environmental impacts of producing our food.

So, I jumped on board and began doing some of my own research. YouTube is my best friend by the way. Video after video, hour after hour of listening to people talk about their gardens had me excited to get started. Square foot gardening, raised beds, typical row crop gardening and many more.

I thought we would want to do raised beds, with the help of Claire and all her pins on Pinterest of raised bed gardens. Soon we found that they would cost more than her car to build. So, I simply started by tilling up eight large garden beds.

My mom thought we were crazy for having such a big garden. The twenty tomato plants probably had something to do with it…

We also settled on trying to grow our food as organically as possible.

I don’t want to get into all the political crap about anti-organic this or pro-gmo that. Everyone has a reason why they choose what they eat. My opinion was I didn’t want to waste the money on fertilizer, herbicides and pesticides if I didn’t need them. Also, I really didn’t feel that entirely comfortable putting things on the food I was going to eat that suggested chemical gloves, a dust mask and safety glasses as appropriate PPE.

I believe there is a place for both, and my backyard didn’t need the alternative.

With good management of crop rotation, proper maintenance and a little extra labor I felt like I could achieve the same results.

So, how was I going to fertilize this large garden? Back to YouTube I went. After many videos it seemed backyard chickens were the perfect companion to a backyard garden. They solved my pest problems, I could compost their manure for fertilizer and they produced eggs as a byproduct.

On Mother’s Day weekend, Claire and I brought home twelve baby chickens which launched us into an ever evolving production of growing our own food.

So, that’s how it all started. One idea of wanting a backyard garden launched me into a job as conductor of plants and animals, trying to make everything work in the most symbiotic way possible.