The seeds are purchased! I went a little crazy at the store with my half-off coupon. And I'm in denial that the ONLY things that grew last year were seeds planted directly in the garden. My mom and I are splitting seeds, and she offered to start them in her green house.
Here is what we're growing this year:
Ambassador ZUCCHINI (50 days, hybrid, disease resistant, high yield, bush-type)
Celebrity Hybrid TOMATO (70 days, heavy yields, disease resistant, 8 oz fruits, short vines.)
White Sensation Hybrid SWEET CORN (70 days, 8-inch ears, 6' plants)
Dow Gauk/Yard-Long BEAN (70 days, 12-18" beans. Pick at 12" for fresh, or leave until yellow for shelled. Tastes like asparagus? Needs trellis.)
Lemon CUCUMBER (65 days, looks like a lemon, good for slicing and pickling. "Burpless." Just what does that mean?)
Genovese BASIL (75 days, good for pesto)
Early Wonder BEET (60 days, stores well, good fresh or canned, flavorful greens)
Globe Purple Top TURNIP (55 days, good greens, very tasty when young too.)
Bright Lights SWISS CHARD (35-56 days, multi-colored. I grew this last year from seed in the ground- YUMMY and easy to grow!)
GROUND TOMATO/HUSK CHERRY (70 days, smaller and sweeter than a tomatillo. Can be eaten raw or made into pie/preserves. Anyone had these before??)
Scallop Bush Mix SQUASH (50 days, patty pan type squash)
RADISH (don't know the type, it was a freebie in the mail.)
Blue Lake BUSH BEANS (Seeds of Change, organic seeds.)
So that's where I'll be this summer.
What about you? Any big plans this year?
Wednesday, March 11, 2009
Monday, March 9, 2009
Fail
In the tradition of showcasing flops and smashing my, hmm, "rosy" image, I present my marmalade.
This, my friends, is what happens when you scoop a bit of extra-firm marmalade into a pan with some water, to try and soften it up a bit over low heat.
Then take a 3 hour Sunday nap.
I'm surprised I didn't burn the house down! Until I get my head on straight, I'm going to be limiting my stove top cooking. If you can't tell, that is one solid, rock-hard, mass. I can lift the entire pan using only the spoon.
Fail. Massive Fail.
This, my friends, is what happens when you scoop a bit of extra-firm marmalade into a pan with some water, to try and soften it up a bit over low heat.
Then take a 3 hour Sunday nap.
I'm surprised I didn't burn the house down! Until I get my head on straight, I'm going to be limiting my stove top cooking. If you can't tell, that is one solid, rock-hard, mass. I can lift the entire pan using only the spoon.
When You Find Lemons...
This was cross-posted at The Chow Review.
I love marmalade. I know I'm not alone in this, because I see it at the grocery store. Someone else must love it to. And for you, I'm posting this recipe.
I've heard so much about Meyer Lemons, and drooled over Meyer Lemon trees in my plant catalogs (mostly because I COULD, if I wanted, grow a lemon tree in my living room. Sigh.) but I'd never actually tasted a Meyer Lemon. So, when I found a bag for $5 at my grocery store, I blithely brought it home, where it was stuffed in the fridge and "saved" for something special.
Hello? They're lemons. We don't save lemons for a sentimental occasion to present itself.
So I sliced those 5 lemons whisper thin this morning, plopped 'em in a bowl with enough water to cover, threw a tea towel over the whole thing and walked away until the girls went to sleep.
Now, remember that I only had FIVE lemons. This didn't make a lot of marmalade. In fact, it made one pint, and maybe a 1/4 pint left over after that. So basically, I paid $5 plus sugar, and spent about 2 hours, making 1 jar of marmalade. If you do this, PLEASE start out with more than five lemons or you'll feel like you've lost 3 hours of your life. And marmalade deserves more respect than that. Oh, and maybe start with a lemon that's cheaper than a Meyer. Just sayin'.
This recipe is originally from my good friend, and partner in crime/scheming about homeschooling/fantasizing about vegetable gardens/buying way too many seeds and swapping/canning all summer long. We were even pregnant at the same time. She's a good friend, and in this world that can be hard to come by! So enjoy her fantastic marmalade recipe.
One quick note: my favorite way to sterilize jars is to wash them in the dishwasher, and leave it shut until you're ready to fill them. I boiled mine tonight, and they weren't ready when my jam was. Sadly, my marmalade is overcooked. See how dark it turned? It set up really stiff, when I like a looser marmalade. So be warned: have your jars ready! Of course, if I'd been cooking more than 5 lemons, I think the water bath would have been ready in plenty of time. If you're not sure WHAT I'm talking about, go find the Ball Blue Book of Canning at your local library. It's a fabulous resource, and easy to follow. Tons of yummy recipes, too. Since I've only just started canning, I really don't know what I'm doing yet. But, amazingly, it still works. So if I can churn out yummy jams, certainly YOU can too!
Slice off both ends of each lemon, and slice as thinly as possible. Be sure to scoop the seeds out when you see them.
Put all your lemons in a non-reactive bowl and add water to cover. Let stand overnight.
Measure out water and lemons, and pour into a pot. Add an equal amount of sugar to pan. (i.e. if lemons+water= 5 cups, add 5 cups sugar.)
Stir to dissolve sugar over low heat, then raise heat to medium and cook to gelling point.
Ladle into hot jars (leave 1/4" headspace) and process 10 minutes in a boiling water canner.
I love marmalade. I know I'm not alone in this, because I see it at the grocery store. Someone else must love it to. And for you, I'm posting this recipe.
I've heard so much about Meyer Lemons, and drooled over Meyer Lemon trees in my plant catalogs (mostly because I COULD, if I wanted, grow a lemon tree in my living room. Sigh.) but I'd never actually tasted a Meyer Lemon. So, when I found a bag for $5 at my grocery store, I blithely brought it home, where it was stuffed in the fridge and "saved" for something special.
Hello? They're lemons. We don't save lemons for a sentimental occasion to present itself.
So I sliced those 5 lemons whisper thin this morning, plopped 'em in a bowl with enough water to cover, threw a tea towel over the whole thing and walked away until the girls went to sleep.
Now, remember that I only had FIVE lemons. This didn't make a lot of marmalade. In fact, it made one pint, and maybe a 1/4 pint left over after that. So basically, I paid $5 plus sugar, and spent about 2 hours, making 1 jar of marmalade. If you do this, PLEASE start out with more than five lemons or you'll feel like you've lost 3 hours of your life. And marmalade deserves more respect than that. Oh, and maybe start with a lemon that's cheaper than a Meyer. Just sayin'.
This recipe is originally from my good friend, and partner in crime/scheming about homeschooling/fantasizing about vegetable gardens/buying way too many seeds and swapping/canning all summer long. We were even pregnant at the same time. She's a good friend, and in this world that can be hard to come by! So enjoy her fantastic marmalade recipe.
One quick note: my favorite way to sterilize jars is to wash them in the dishwasher, and leave it shut until you're ready to fill them. I boiled mine tonight, and they weren't ready when my jam was. Sadly, my marmalade is overcooked. See how dark it turned? It set up really stiff, when I like a looser marmalade. So be warned: have your jars ready! Of course, if I'd been cooking more than 5 lemons, I think the water bath would have been ready in plenty of time. If you're not sure WHAT I'm talking about, go find the Ball Blue Book of Canning at your local library. It's a fabulous resource, and easy to follow. Tons of yummy recipes, too. Since I've only just started canning, I really don't know what I'm doing yet. But, amazingly, it still works. So if I can churn out yummy jams, certainly YOU can too!
Lemon Marmalade
Ingredients:
Lemons
Water
Sugar
Ingredients:
Lemons
Water
Sugar
Slice off both ends of each lemon, and slice as thinly as possible. Be sure to scoop the seeds out when you see them.
Put all your lemons in a non-reactive bowl and add water to cover. Let stand overnight.
Measure out water and lemons, and pour into a pot. Add an equal amount of sugar to pan. (i.e. if lemons+water= 5 cups, add 5 cups sugar.)
Stir to dissolve sugar over low heat, then raise heat to medium and cook to gelling point.
Ladle into hot jars (leave 1/4" headspace) and process 10 minutes in a boiling water canner.
Saturday, March 7, 2009
Struck down by Cute
This doesn't happen to me often, but how adorable is this Princess Panda? (Tonggu Momma? Are you hearing this?) I had to share her amazing work with everyone.
All from The Toymaker- she has an adorable array of paper toys to print, cut, and glue.
Go ahead- click here to go and grab an adorable pdf file to print out- she has a house, and a whole panda family! Marilyn recommends printing on paper, but what if you printed all the critters on heat transfer paper and made little stuffed dolls? Teeny tiny stuffed pandas..with their very own cottage palace? The mind reels. She has a marvelous and generous "free toy" section, along with links to places to purchase her books and "for sale" pieces.
All from The Toymaker- she has an adorable array of paper toys to print, cut, and glue.Go ahead- click here to go and grab an adorable pdf file to print out- she has a house, and a whole panda family! Marilyn recommends printing on paper, but what if you printed all the critters on heat transfer paper and made little stuffed dolls? Teeny tiny stuffed pandas..with their very own cottage palace? The mind reels. She has a marvelous and generous "free toy" section, along with links to places to purchase her books and "for sale" pieces.
Friday, March 6, 2009
Forgive Me An Evil Chuckle
mwahaha.
It's alive!
After 3 months of avoiding the box, 1 week of staring at it while it sat on my craft desk, and three days of letting it sit on the kitchen table while I memorized the manual and DVD backwards and forwards.
It's threaded.
And I'm a pansy.
It's alive!
After 3 months of avoiding the box, 1 week of staring at it while it sat on my craft desk, and three days of letting it sit on the kitchen table while I memorized the manual and DVD backwards and forwards.
It's threaded.
And I'm a pansy.
A Fun Story for His Kids
"Police chased and apprehended a man after he sped away from a traffic stop on Wednesday. Upon advising the driver he was under arrest for a traffic offense, the 43-year-old man fled in his vehicle.
The suspect drove in a reckless manner on [surface streets] and [freeway].
Officers went to the suspect's residence and located the unoccupied vehicle. The suspect was taken into custody after being located in a crawlspace above the garage of the residence, and booked into jail."
Pertinent details were changed to obscure such a local matter, but GEE. What a great story to tell his kids!
The suspect drove in a reckless manner on [surface streets] and [freeway].
Officers went to the suspect's residence and located the unoccupied vehicle. The suspect was taken into custody after being located in a crawlspace above the garage of the residence, and booked into jail."
Pertinent details were changed to obscure such a local matter, but GEE. What a great story to tell his kids!
Tuesday, March 3, 2009
Everyone needs cake!
Since I discovered that my baby is lactose intolerant (hopefully she'll grow out of it) I've had to restrict what I eat if we're going to have a happy baby. However, since I'm the family baker I've started branching out with my recipes, trying to find treats that everyone can enjoy. This recipe was cross-posted at The Chow Review.
This recipe is adapted from Better Homes and Garden's 75th Anniversary Edition cookbook. Originally, this was the Yellow Cake recipe, with the Simple White Frosting. My family liked how the edges of the cake were a little crispy, but the cake itself was moist like a breakfast muffin, but not as dense. If the only yellow cake you've had is from a box, try this one! I'm always surprised how it's not very much extra work to make a cake from scratch, but the quality is so much improved that it's almost unrecognizable when compared to a mix.
The frosting is from the same cookbook, their "Creamy White Frosting." It already called for shortening, so I just subbed non-dairy creamer for the milk.
This is the first time I've tried subbing non-dairy creamer for milk, and it worked well. Definitely a different taste from dairy, but also a different taste from soy milk (which can be a good thing in baking.) A friend with Crohn's disease taught me- she uses non dairy cream and water in a 1:3 or 1:1 ratio for her baking. It's inexpensive, and a good substitute for dairy in most recipes. She even uses it for crepes.
Oh. And about the very green frosting. You see, Ernie managed to fill up her ball jar on Saturday, and chose a cake for her treat. With green frosting. It's St. Patrick's Day, a little early!
Yellow Cake
Ingredients:
3/4 cup shortening
3 eggs
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsp vanilla
1/4 to 3/4 cups non-dairy creamer plus enough water to equal 1 1/4 cups total
Ingredients:
3/4 cup shortening
3 eggs
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsp vanilla
1/4 to 3/4 cups non-dairy creamer plus enough water to equal 1 1/4 cups total
Sift together dry ingredients and set aside.
In stand mixer, cream shortening and gradually add sugar. Beat on medium for minutes more, and add eggs one at a time, then beat in vanilla.
Alternately add non-dairy creamer mixture and dry ingredients, beating just enough to mix after each addition.
Spread batter into greased and floured pans.
Bake at 375 degrees. 20-25 minutes for 9" pans, 30-35 minutes for 8" pans, or 25-30 minutes for a 13x9" pan, or until a toothpick inserted in the center comes out clean. (I used square pans, and needed 30 minutes- I don't know if it was my pan size or the substitutions. Just a heads up.)
Creamy White Frosting
Ingredients:
1 cup shortening
1 1/2 tsp vanilla
1/2 tsp lemon, orange, or almond extract (I just used more vanilla)
8 drops food coloring
4 1/2 cups SIFTED powdered sugar
3-4 Tbsp non-dairy creamer
Cream shortening in mixer bowl, then add vanilla and other extract, and food coloring. Slowly add half the powdered sugar. Add 2 Tablespoons non-dairy creamer, and gradually beat in remaining powdered sugar. Add more non-dairy creamer to reach spreading consistency.
This makes enough to frost top and sides or two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2- inch cake.)
Ingredients:
1 cup shortening
1 1/2 tsp vanilla
1/2 tsp lemon, orange, or almond extract (I just used more vanilla)
8 drops food coloring
4 1/2 cups SIFTED powdered sugar
3-4 Tbsp non-dairy creamer
Cream shortening in mixer bowl, then add vanilla and other extract, and food coloring. Slowly add half the powdered sugar. Add 2 Tablespoons non-dairy creamer, and gradually beat in remaining powdered sugar. Add more non-dairy creamer to reach spreading consistency.
This makes enough to frost top and sides or two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2- inch cake.)
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