Jennie's Veggies

Jennie's Garden ~ 12/10/10

2010-12-10T16:41:00.000-08:00

Okay okay, I know I am waaaay late on this update, and I am very very very sorry! It's been a sad month. I have officially lost my pepper plant (although, this was expected since we are now into winter), but I have also lost all my spinach plants, and almost all of the beets. I have mentioned it in a few of my previous updates, that I believed the heat wave in October had stunted the seedlings. I was right. They never grew to anything worth while, so I pulled them and replanted some seeds. Well it was a little too late into Fall when I did this, so when they were just teeny tiny little babies, they froze when we had a light frost about a week and a half ago. They are no longer growing. So sad. Same thing with my herbs that I planted. I was too late so they all froze when they were tiny seedlings. I was also invaded by slugs! They continue to eat all of my baby carrots, so I stopped replanted them in the ground, and are leaving them to the raised garden bed. There's always early Spring right?

This being said, everything else seems to be doing well! Again, most everything was planted on September 15th. It has been a whopping 36 days since my last update (eek!), but I will still post the pictures from the last update to see the progress.

Romaine Lettuce
11/04/10

Romaine Lettuce
12/10/10

The lettuce continues to get fuller and taller! Although, I always thought Romaine lettuce to be tall, skinny and compact. Interesting...

Cauliflower
11/04/10

Cauliflower
12/10/10

The Cauliflower is also getting larger and producing more leaves. It takes several months until harvest, so I believe it's on track. I guess we'll see!

Broccoli
11/04/10

Broccoli
12/10/10

My broccoli has gotten much larger since the last update. The leaves have also turned a darker green. They are much larger than the cauliflower, and take less time until harvest, so I am crossing my fingers that they are on track as well!

Carrots
11/04/10

Carrots
12/10/10

My carrots are also getting taller and thicker. A couple of days ago, I brushed away some of the soil and could see the little baby carrot forming. They seem to be growing a bit slower than they should be, so I will check again in a couple of weeks.

Beets
12/10/10

Like I mentioned above, I have lost most of my beets. The only ones I have left are these pictured. They were planted in a cinder block and are doing great! Unfortunately, it looks like I'll only be getting about 3-5 beets from my garden...

Peas
11/04/10

Peas

12/10/10

My peas are still my pride and joy! They are so tall, reaching the top tier of my trellis. They are also sprouting flowers, which means peas are soon to follow. So excited!

Peas (flower)
12/10/10

Shallots
11/04/10

Shallots
12/10/10

Shallots are doing well. Can't really see what's going on under ground, but the tops are green and tall, so I can only assume the bulbs are growing!

Garlic
12/10/10

My garlic is doing great! The stems are getting taller and taller. When one sprouts, I plant another one. Garlic takes a few months so I still have some ways to go, but I am extremely excited for these.

Roasted Pork Loin with Apricot Stuffing and Rosemary Potatoes

2010-12-03T19:42:00.000-08:00

Want to try something a little different than the traditional Christmas turkey or ham? This is an amazingly delicious meal that will soon become your new tradition!

Ingredients
3-3 ½ pound (center cut) boneless pork loin roast
8-10 red potatoes ~ quartered
1 ½ cups white bread ~ cut into ½ inch pieces
2 Tbs. butter
½ cup shallots ~ chopped
About 10 ounces canned apricots or 4 large apricots ~ chopped
1 ½ tsps. fresh rosemary ~ minced
1 clove garlic ~ minced
½ tsp. salt
¼ tsp. pepper
Olive oil
1 Tbs. vegetable oil
4 Tbs. dry red cooking wine
½ cup water

Directions

Preheat oven to 375 degrees F.

Place your chopped bread onto a baking sheet and bake in the oven until browned on all sides.

Melt the butter in a sauté pan over low heat. Cook the shallots until they are soft; about 7-10 minutes. Add the chopped apricots and cook until softened; just a couple of minutes. Stir in the bread, 1 tsp of the minced rosemary, garlic, salt and pepper. Set aside.

Make a hole in your pork loin with a knife that goes all the way through. Use your fingers to make the hole wider to allow room for the stuffing; it should be about 1 ½ inches wide. Be careful not to tear through the hole. If this happens, use some cooking twine to keep the meat together to hold the stuffing. Again, use your fingers to stuff the pork with the stuffing. It’s easiest to work from both ends and push towards the middle. Season the outside of the pork with more salt and pepper. You can also use a little bit more rosemary on the outside if you want!

Heat the vegetable oil over high heat. Add the wine and brown the pork on all sides. Set the wine and oil mixture aside after browning the pork, you will use this later for a sauce.

Place your quartered potatoes into a bowl and use enough olive oil to coat them. Add the remaining ½ tsp. rosemary, and salt and pepper to taste. Toss the potatoes in the bowl to coat them in the seasonings.

Coat the bottom of your roasting pan with olive oil. Place the pork loin in the center, and surround it with your potatoes. Roast in the oven for about 45-50 minutes, or until a meat thermometer reads 160 degrees F.

Remove everything from the pan. Let the pork stand for about 15-20 minutes, and keep the potatoes in the warm oven so they don’t get cold. Meanwhile, poor the wine into the roasting pan and place over the stove. Add the water and boil while scraping the brown bits off the bottom of the pan.

Slice the meat and serve with the sauce poured over it.

Makes about 6-8 servings.

Another Jennie's Veggies Favorite Recipe ~ Featured on FaveDiets.com!

2010-12-03T18:52:00.000-08:00

Roasted Pork Loin with Apricot Stuffing and Rosemary Potatoes

Again, I am very excited to say that another one of my recipes has been featured by FaveDiets.com. This amazing healthy food website has created a great Christmas eCookbook from recipes taken from several different food bloggers. Within this Christmas eCookbook, you can find recipes such as my Roasted Pork Loin with Apricot Stuffing and Rosemary Potatoes (which can be found on page 11 of the eCookbook), to yummy desserts created by other food bloggers!

"21 Healthy Christmas Recipes: Blogger Edition" can be easily downloaded and printed here for FREE on FaveDiets.com.

Jennie's Veggies ~ Now Available On Your Kindle!

2010-12-01T09:24:00.000-08:00

Hello fellow Gardeners/Cooks!

For those of you who have a Kindle, Jennie's Veggies is now available! I have recently published Jennie's Veggies to be auto-delivered wirelessly to your Amazon Kindle! Now you can stay updated on the go!

Click on the link below to be taken to the Amazon page or to subscribe to Jennie's Veggies! Happy gardening/cooking!

Butternut Squash, Sage and Parmesan Cheese Soup

2010-11-24T21:41:00.000-08:00

This is a thick and creamy Butternut Squash Soup that is perfect for the holidays! Serve in a bowl as the main dish with some Sage Whole Wheat Bread, or fancy it up inside a baked Acorn Squash as a side dish!

Ingredients

2 large butternut squash
3 stalks of celery ~ chopped
1 large carrot ~ chopped
1 large yellow onion ~ chopped
3 cloves garlic ~ chopped
4 sprigs fresh thyme
1 Tbs minced fresh sage ~ or 1/2 Tbs dried sage
4 Tbs olive oil
1 bay leaf
1/2 parmesan cheese
Salt and pepper
32 oz. carton of chicken or vegetable stock

Directions

Preheat oven to 450 degrees F.

Slice your squash in half long ways and scoop out the seeds. Line a baking sheet with foil and place the squash, cut side down. Roast for about 40-45 minutes, or until you can poke a knife through the squash. Let the squash cool a bit, then scrape out the flesh.

Heat a couple Tbs. of the olive oil in a large pot over medium heat. Add the celery, onion and carrot. Cook for about 20 minutes being sure to stir often. Stir in the garlic, thyme, bay leaf, sage, salt and pepper. Cook for just a couple of minutes.

Add the broth and squash and bring to a boil. Reduce the heat to low and let it simmer for about 10 minutes.

Throw out the thyme and bay leaf. Pour the soup into a blender or food processor and puree until creamy. Place back on the stove, add the 1/2 cup parmesan cheese and bring back to a boil. Add more stock for desired thickness. Serve and top with a little parmesan cheese!

Sage Whole Wheat Bread

2010-11-22T10:07:00.000-08:00

This is a recipe my dad makes, and the whole family loves it! It makes two loaves. Pair it with a hearty soup like homemade chicken noodle soup, or a butternut squash soup!

Ingredients

2 1/2 - 3 cups all-purpose flour
2 cups whole wheat flour
2 packages dry yeast
1 1/4 tsp dried crushed sage, or 2 1/2 tsp minced fresh sage
1 3/4 cups 2% milk
1/4 cup packed brown sugar
3 Tbs butter
2 tsp salt
1/2 cup yellow cornmeal
1 egg, beaten

* This is a whole wheat loaf, so it will be slightly denser than a white bread loaf.

Directions

In a bowl, combine 2 cups all-purpose flour, yeast and sage and set aside. In a saucepan, heat the milk, brown sugar, butter and salt just until butter is almost melted. Add the lukewarm milk mixture to the flour, yeast and sage. Beat with an electric mixer on low for about 30 seconds. Beat on high for about 3 minutes. Stir in, by hand, the wheat flour, cornmeal and remainder of all-purpose flour.

Put dough onto a floured surface. Knead for about 7 or 8 minutes. Add enough all-purpose flour for a stiff, smooth and elastic dough. Place in a greased bowl, turn over to grease all sides. Cover with a damp towel and let rise in a warm place until it has doubled in size.

When it has doubled in size, punch it down. place onto a floured surface and divide in half. Cover again and let it rest for about 10 minutes. Grease a large baking sheet and sprinkle it with cornmeal. Shape each half of dough into a ball or oval. Place onto the baking sheet and flatten. Brush the beaten egg over the loaves and cover again. Let them rise until they have doubled in size again. Brush the loaves again with the egg and place into a 375 degree F oven and bake for 30-35 minutes. The crust should be golden. If you feel that the crust is getting too dark, cover with some foil and finish baking.

Fun Facts About Pumpkins!

2010-11-18T20:17:00.000-08:00

Carved for a scary Halloween face, baked for a delicious Thanksgiving pie, or put on wheels to take Cinderella to the ball! Here are some fun facts about pumpkins that you may not have already known!

1. Pumpkins are actually a type of Squash! They are a part of the Cucurbita family which includes squash and cucumbers.

2. The largest pumpkin pie that was ever made was over 5 feet wide and weighed over 350 pounds. It took 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and 6 hours to bake!

3. The largest pumpkin ever grown weighed a whopping 1,810 pounds!

4. The Irish brought the tradition of pumpkin carving to the United States.

5. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.

6. Pumpkins were once recommended for removing freckles and curing snake bites.

7. Pumpkins are 90% water.

8. Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.

9. Native Americans flattened strips of pumpkins, dried them and made mats.

10. Pumpkins are an excellent source of vitamins A & B

How to Grow Rosemary

2010-11-18T14:26:00.000-08:00

Rosemary is one of my favorite herbs to cook with! It goes amazingly well with chicken and pork, and both my dad and I love baking it in our breads. It's a great addition to any garden, as it produces cute little flowers in late Spring!

Timing is Everything: Rosemary is a perennial so it will grow all year round. It is highly recommended to buy small plants from a nursery (which is what I do), but if you want to take a shot at starting from seed, it is recommended to start indoors about 8-10 weeks before last frost. If you wish to start outdoors, sow in Spring after all risk of frost has passed, and be prepared for a very low germination rate.

You can also start plants from cuttings. Take a cutting from a new growth shoot in late Summer or early Fall. This means cutting the strongest shoot where the new growth meets the older stem. Plant this in a pot with soil and compost and water generously.

Location! Location! Location! Rosemary needs a lot of sun, but it can tolerate a little shade. If you are growing your plant in a container or pot, be sure that it is large enough to hold the root ball with some extra space. Also, be sure that the soil can drain well in the container.

Depth and Spacing: I have only grown rosemary from a starter plant, so make sure you read the back of your seeds packet before sowing your seeds. Spacing may vary depending on the variety of plant you are growing, so reading the details is important.

TLC: Rosemary is a low maintenance plant. Water regularly in the beginning, but once the plant is established only water when the soil and compost looks dry. You can also feed your rosemary about once a month with an organic fertilizer, or even a liquid fertilizer made from your compost!

Friends: Plant your rosemary with cabbage, beans, carrots and sage!

Foes: Keep your rosemary away from basil and potatoes!

Reaping What You Sow: Harvesting your rosemary is easy! Simply snip the sprigs as you need them!

How to Grow Pumpkins

2010-11-17T14:42:00.000-08:00

Pumpkins are a squash-like veggie that grow on large trailing vines. They come in many different sizes and shapes ranging from less than a pound to hundreds of pounds, and are used for Halloween carving, Holiday cooking, and well... taking Cinderella to the Ball!

Timing is Everything: Before you start sowing in the garden, you want to find out your first and last frosts of the season. Pumpkins are a warm season crop, so you want to sow in your garden in the spring time; when all risk of frost has passed. Starting seeds indoors is not usually recommended, but if you choose to do so, begin them about 3 weeks before your last frost and transplant outside about 3 weeks after the last frost.

Location! Location! Location! Pumpkins like full sun but can tolerate partial shade. Pumpkins require a lot of space as their vines can reach up to 20 feet long. Make sure your soil is rich in organic matter, so don't be stingy with your compost! Your soil also needs to be loose and well drained. If you're short on space, try growing the vines up a fence or trellis, or growing a bush variety that doesn't require as much space. A trick my dad taught me: if the pumpkin (or squash) becomes too heavy for your trellis, use a nylon stocking to create a hammock for the pumpkin. Attach it to the trellis, and as your pumpkin grows the stocking will expand with it while supporting it's weight!

Depth and Spacing: Sow your seeds about 1 inch deep and about 3-5 inches apart. The thinning of the seedlings will vary depending on the variety of pumpkin you are growing. It's very important to closely read the back of your seeds packet before planting anything. It's best to plant pumpkins in mounds instead of rows. As a general rule, plant about 8 seeds in a mound. You will eventually thin to 1 or 2 of the strongest seedlings per mound. Leave about 6 feet between each mound. Remember that this is a general rule... be sure to read the back of your seeds packet for more detailed instructions on your variety.

TLC: Pumpkins need even and regular watering. Do not allow the soil to dry out, but also try to keep the leaves dry to avoid mildew. Also, make sure that the area is weed free. When you begin to see growth, only allow a few fruits to mature on each plant. Try keeping the fruits off the ground to avoid rot. A good tip is to place them on wooden planks. Remember that pumpkins love that organic matter, so side dress the plants with compost every few weeks.

Friends: Plant your pumpkins with squash, melons and corn!

Foes: Keep your pumpkins away from potatoes!

Reaping What You Sow: Depending on your variety, pumpkins can be ready to harvest anywhere from 90-120 days. The pumpkin should be a deep orange and have a hard rind that you cannot easily dent or penetrate with your fingernail. Harvest the fruits before any frosts! Cut off the vine and leave at least 3 inches of stem attached. This will prevent the pumpkin from rotting too soon.

A Jennie's Veggies Favorite Recipe ~ Featured on FaveDiets.com!

2010-11-17T09:36:00.000-08:00

I am very excited to say that my blog caught the attention of the Editor from FaveDiets.com, a wonderful healthy cooking website! He told me that my blog/recipes were fantastic (*blush*) and that he would love to feature my favorite Halloween recipes on his site! I (of course) could not deny!

Every month FaveDiets.com asks a variety of bloggers a food and cooking related question, and at the end of the month they feature them in a post. Well, I am proud to announce that my Fluffy Pumpkin Cookies, and Pumpkin Flour made the cut! Click on the link below to find my recipes featured in This Months Healthy Bite on FaveDiets' blog!

http://www.favedietsblog.com/this-months-healthy-bite-what-is-your-favorite-halloween-recipe/

Now, what to submit for November...? Hmmmm =)

Spicy Pumpkin, Apple, Carrot, Sweet Potato and Lentil Soup

2010-11-11T12:47:00.000-08:00

This is my own spin on a recipe I had posted a couple of months ago. The original recipe was found on Allrecipes.com. I have made several adjustments, such as adding pumpkin, using brown lentils instead of red, adding garlic, using a Habanero, topping with Feta cheese, a bit more spices and a few other changes. It was a HUGE hit with the family. This is a perfect dish for the cold winter evenings. It will warm you up from the inside out!

Click here for the original recipe.

Ingredients

1/4 cup butter
1 large sweet potato*
1 large yam*
3 large carrots - peeled and chopped
1 large yellow onion - chopped
1 Granny Smith apple - peels, cored and chopped
1/2 cup lentils
3/4 tsp. ground ginger
1/2 tsp pepper
1 tsp salt
1/2 tsp ground cumin
3/4 tsp paprika
4 cups vegetable broth**
1/4-1/2 Habanero - chopped***
3 cloves garlic - chopped
1/2 cup pumpkin puree
Feta cheese

* I like to mix my sweet potatoes and yams ~ yams tend to be sweeter, so it gives the soup a little more sweetness, but feel free to use 2 sweet potatoes, or 2 yams!

** Try eliminating the stock when you transfer to the food processor, and use the thick puree to stuff a mini pumpkin during the holidays! That will definitely impress the fam!

*** Start small when using the Habanero and add according to your taste. Half a Habanero goes a long way so use caution!

Directions

Melt the butter in a large pot over medium high heat. Put chopped potatoes, carrots, apple and onion in the pot and cook until the onions are translucent; about 10 minutes.

Stir in the lentils, ginger, pepper, salt, cumin, habanero, paprika, garlic and veggie broth into the pot. Bring the soup to a boil over high heat. Reduce the heat to medium-low, cover and simmer until lentils and veggies are soft; About 30 minutes.

In batches, spoon the soup into a food processor or blender. Puree until smooth and pour into a clean pot.

Return the pureed soup to the stove. Bring back to a simmer over medium-high heat for about 10 minutes. Add more broth if you wish for it to be thinner. Pour into a bowl and top with crumpled feta!

Nutritional Value of Pumpkin Seeds

2010-11-05T20:51:00.000-07:00

Do you throw out the pumpkin seeds when you carve your jack-o-lanterns, or when you're cooking your pumpkins? Think again! Not only are pumpkin seeds a tasty snack, there are several nutritional benefits as well! These nutritional facts were borrowed from a wonderful site, WHfoods.com. Click here for the full article.

Image taken from WHfoods.com

Health Benefits

Pumpkin Seeds May Promote Prostate Health

Benign prostatic hypertrophy, or BPH, is a condition that commonly affects men 50 years and older in the United States. BPH involves enlargement of the prostate gland. One of the factors that contributes to BPH is overstimulation of the prostate cells by testosterone and its conversion product, DHT (dihydrotestosterone). Components in pumpkin seed oil appear able to interrupt this triggering of prostate cell multiplication by testosterone and DHT, although the exact mechanism for this effect is still a matter of discussion. Equally open for discussion is the relationship between pumpkin seed oil extracts (which could be purchased in the form of a dietary supplement) and pumpkin seeds themselves. The prostate-helpful components found in the oil extracts are definitely found in the seeds; the only question is whether the amount of seeds eaten for a normal snack would contain enough of these prostate-supportive components. The carotenoids found in pumpkin seeds, and the omega-3 fats found in pumpkin seeds are also being studied for their potential prostate benefits. Men with higher amounts of carotenoids in their diet have less risk for BPH; this is the connection that has led to an interest in pumpkin seed carotenoids.
Zinc is one further nutrient found in pumpkin seeds that might impact prostate function. The fact that pumpkin seeds serve as a good source of zinc may contribute to the role of pumpkin seeds in support of the prostate. However, studies about the relationship between zinc and BPH show mixed results, and more research is needed to determine the circumstances under which zinc might be helpful versus harmful.

Protection for Men's Bones

In addition to maintaining prostate health, another reason for older men to make zinc-rich foods, such as pumpkin seeds, a regular part of their healthy way of eating is bone mineral density. Although osteoporosis is often thought to be a disease for which postmenopausal women are at highest risk, it is also a potential problem for older men. Almost 30% of hip fractures occur in men, and 1 in 8 men over age 50 will have an osteoporotic fracture. A study of almost 400 men ranging in age from 45-92 that was published in the American Journal of Clinical Nutrition found a clear correlation between low dietary intake of zinc, low blood levels of the trace mineral, and osteoporosis at the hip and spine.

Anti-Inflammatory Benefits in Arthritis

The healing properties of pumpkin seeds have also been recently investigated with respect to arthritis. In animal studies, the addition of pumpkin seeds to the diet has compared favorably with use of the non-steroidal anti-inflammatory drug indomethacin in reducing inflammatory symptoms. Importantly, though, pumpkin seeds did not have one extremely unwanted effect of indomethacin: unlike the drug, pumpkin seeds do not increase the level of damaged fats (lipid peroxides) in the linings of the joints, a side-effect that actually contributes to the progression of arthritis.

A Rich Source of Healthful Minerals, Protein and Monounsaturated Fat

In addition to their above-listed unique health benefits, pumpkin seeds also provide a wide range of traditional nutrients. Our food ranking system qualified them as a very good source of the minerals magnesium, manganese and phosphorus, and a good source of iron, copper, protein, and as previously mentioned, zinc. Snack on a quarter-cup of pumpkin seeds and you will receive 46.1% of the daily value for magnesium, 28.7% of the DV for iron, 52.0% of the DV for manganese, 24.0% of the DV for copper, 16.9% of the DV for protein, and 17.1% of the DV for zinc.

Pumpkin Seed Phytosterols Lower Cholesterol

Phytosterols are compounds found in plants that have a chemical structure very similar to cholesterol, and when present in the diet in sufficient amounts, are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
Phytosterols beneficial effects are so dramatic that they have been extracted from soybean, corn, and pine tree oil and added to processed foods, such as "butter"-replacement spreads, which are then touted as cholesterol-lowering "foods." But why settle for an imitation "butter" when Mother Nature's nuts and seeds are a naturally rich source of phytosterols-and cardio-protective fiber, minerals and healthy fats as well?
In a study in the Journal of Agricultural and Food Chemistry, researchers published the amounts of phytosterols present in nuts and seeds commonly eaten in the United States.
Of the nuts and seeds typically consumed as snack foods, pistachios and sunflower seeds were richest in phytosterols (270-289 mg/100 g), closely followed by pumpkin seeds(265 mg/100 g). (100 grams is equivalent to 3.5 ounces.) Sesame seeds had the highest total phytosterol content (400-413 mg per 100 grams) of all nuts and seeds, while English walnuts and Brazil nuts had the lowest (113 mg/100grams and 95 mg/100 grams).

Jennie's Garden ~ 11/04/10

2010-11-05T20:29:00.000-07:00

Welcome back! We are now into the month of November, and Thanksgiving is just around the corner! I have decided to do my updates every 15 days now, instead of every 10. I felt there would be a larger change to see this way. These pictures were all taken yesterday, Nov. 4th, exactly 15 days after the last pictures.

Things are doing well. I'm still a little concerned about my beets and spinach, as they seem to be growing at an extremely slow rate. According to the spinach harvest dates, they should be ready to harvest, however they are nowhere near ready. I have planted a second row of everything except my cauliflower, so I will be able to see the difference. I still believe that the heat wave we had last month may have stunted the spinach and beets.

I planted a couple other things since the last update; Long White Onions and Rutabagas. Hopefully by the next update they will have germinated! Now time for the pictures! Again these pictures were taken yesterday (Nov. 4th) and everything was planted on 09/15/10 unless otherwise noted.

Romaine Lettuce
10/20/10

Romaine Lettuce
11/04/10

My lettuce is still doing well. You can see that they just keep getting larger and producing more leaves. The plants are thicker and thicker every update!

Instead of planting a second row of Romaine, I planted a row of Salad Bowl Lettuce seeds I got for free at a garden sale. They have not germinated yet, but hopefully by the next update!

Spinach
10/20/10

Spinach
11/04/10

You can see that this spinach plant has gotten larger and produced another set of leaves, however this is unfortunately the largest spinach plant in my garden bed and really the only one that is continually growing. I will most likely pull the others up and replant some seeds.

Cauliflower
10/20/10

Cauliflower
11/04/10

Cauliflower is doing well. The leaves are much larger, and you can see the differences between the varieties. The green and white varieties have scalloped leaves, and the purple variety has a purple stem and smooth leaves. Can't wait for the heads to form!

Broccoli
10/20/10

Broccoli
11/04/10

My broccoli is doing very well. The leaves are so large now they are barely standing straight up. The largest leaves are around 2 inches long and the stems are starting to really thicken up. The small leaf you see starting to sprout in the middle of the picture on the left is the large leaf you see in the middle in the picture on the right! There is also a very ruffled leaf starting to sprout from the center, that you can't see in the picture.

Carrots
10/20/10

Carrots
11/04/10

My carrots are growing like crazy now! They were a little slow to start, but they are twice as tall as they were in my last update. You can really see the growth between the two pictures.

Beets
10/20/10

Beets
11/04/10

Several of the beets are still growing, just veeeery slowly. Like I had mentioned in my last update, the beets that I planted in some old cinder blocks, about 2.5 weeks after these are 3 times bigger! These may have been stunted by the heat wave. I planted another row a few days ago, so we will have to compare the growth to these.

Peas
11/04/10

Peas
10/20/10

Just look at how tall my peas are! They have grown over a FOOT in the last two weeks! They are now past the 4th step on my trellis. These were planted around Sept. 25h. Hopefully in about a 4 or 5 weeks we'll have some peas!

Peppers
10/20/10

Peppers
11/04/10

You can see the 3rd pepper has really grown. There is a 4th pepper behind these that is growing as well! The weather has cooled down significantly, but these guys are still growing! We'll see what happens, keep your fingers cross we can get at least one!

Shallots
10/20/10

Shallots
11/04/10

All my shallots have sprouted! Boy, they really took a long time! They were all planted around Sept. 25th and the last ones just emerged a few days ago. It's actually good that it worked out that way, now I can harvest them at different times! These babies grow extremely fast. The green tops are so tall now, they can't stand up!

Garlic
11/04/10

My garlic finally emerged! They just poked through the soil this morning. Took about 3 weeks, but they're here! Very excited for my garlic, since I LOVE it. I will plant a couple more cloves this week.

My seedlings are slightly larger. I didn't use the best starting soil for them so I don't think they are growing at the rate they should be. Trial and error right? I decided not to use them when I planted the second row of everything a few days ago. Once everything germinates I will have to compare their growth rate with the plants I have now, to see if the heat wave really did have an effect.

I have also planted more herbs in some unused cinder blocks; Oregano, Basil, Parsley and Garlic Chives. I have them planted in my window sill, but I thought I could always use more! Until next time, happy gardening!

Mini Pumpkin Cheesecakes

2010-11-05T16:32:00.000-07:00

These mini cheesecakes are perfect bite sized desserts for any get together! These were made for a Halloween party, so they were topped with my Royal Icing Spiders, but pair with some whipped cream and they will be great for any Holiday party - or just for the house! This recipe can either make one regular sized cheesecake, or about 2 dozen of these mini ones.

Ingredients

3- 8 oz packages cream cheese
1/2 cup and 2 Tbs sugar
1 tsp vanilla extract
2 eggs
1 cup pumpkin puree
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
Either a 9 inch graham cracker crust, or cinnamon graham crackers - ground up

Directions

Preheat oven to 325 degrees F.

If making the mini cheesecakes, place a small amount of your crushed cinnamon graham crackers into the bottom of the paper cups, and pack it down. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs 1 at a time. Remove about one cup of batter, and spread into the bottom of your pie crust, or your mini cups. Set aside.

Add pumpkin, cinnamon, cloves and nutmeg to remaining batter and stir gently until well blended. Pour over the batter that is already in your crust, or mini cups.

Bake your whole pie for about 35-40 minutes, or your mini ones for about 15 minutes. Allow to cool then refrigerate for 3 or more hours.

Fluffy Pumpkin Cookies

2010-10-31T17:28:00.000-07:00

This is my favorite thing to make for Halloween, and throughout the holidays. They are very easy and oh so yummy! I created this recipe combining some of my favorite ingredients. They are always a hit at a party, and never last more than 2 days at home. I usually make one batch with chocolate chips for those chocolate lovers, and one batch without, for the "weirdos" like me who aren't too big on chocolate. I call them “Fluffy Pumpkin Cookies” because they are so light and fluffy, you can almost call them mini cakes!

Ingredients
1 cup pumpkin puree
1 cup brown sugar, packed
1/2 cup vegetable oil
1 egg
1 ½ cups flour
½ cup pumpkin flour*
2 tsps baking powder
2 tsps cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 Tbsp vanilla extract
If you like chocolate, feel free to add some chocolate chips to the batter!
Red food coloring to make it look more festive! (optional)
*If you do not have pumpkin flour, just use 2 cups regular flour.

Click here for my Pumpkin Flour recipe!
Click here for my Pumpkin Puree recipe!

Directions

Pre-heat oven to 350 degrees F.

Combine pumpkin, sugar, vegetable oil and egg. In a separate bowl, mix together flour(s), baking powder, salt and spices. Dissolve the baking soda in the milk and mix into dry ingredients.

Gradually add the dry mixture into the pumpkin mixture, stirring constantly. Add the vanilla. Add a few drops of red food coloring. If using chocolate chips, add them now.

Drop tablespoon sized globs onto a greased cookie sheet. Bake for about 7-8 minutes.

Spooky Royal Icing Spiders

2010-10-29T10:31:00.000-07:00

These spooky spiders are guaranteed to be a hit! These little guys are made from royal icing that has been died black and dried into hard candies. Place them around your table for Halloween, in a bowl for the party, or top your cupcakes and cookies with them!

Ingredients

Black food coloring

I prefer to buy pre-made Royal Icing Mix, and just add water! I get a small box of it at Michael's, and it is more than enough. If you would like to make your own icing, click here for a great recipe!

Directions

Mix your royal icing according to your recipe, or just add water if you are using a pre-made mix. You want it just thick enough to form peaks. Then mix in your black food coloring. You may need quite a bit of this to get the darkness you prefer, but keep in mind that it will dry darker than it looks when it's wet.

Put your icing into a piping bag with a small tip, like you see here. This is how you are going to create your spiders.

Now, draw your spiders! I put either parchment or wax paper down on a cookie sheet and make them on there, that way they will be easy to remove when dry. I usually start by making a circle for the body, then the legs. Make your spiders any way you want! Thick, thin, skinny, fat ~ be creative!

Set aside and let dry for several hours.

You can either place them around your table, or in a bowl for people to pop in their mouths! I like to top my mini cheesecakes, or cupcakes with them! Just be careful because they are extremely fragile.

HAPPY HALLOWEEN!!

Pumpkin Rice Pudding

2010-10-25T14:03:00.000-07:00

If you love pumpkin, and love rice pudding, then I think you'll truly enjoy my Pumpkin Rice Pudding. I have had a few requests for this recipe, so here it is! Perfect for a quick and tasy breakfast, or even as a dessert! Very easy, and you'll have your house smelling like pumpkin and spice in no time!

Ingredients

2 cups hot cooked rice
3 cups whole milk
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt

* If you would like a low-fat version, try using non-fat milk instead of whole, and honey instead of brown sugar!
** I would recommend cooking the rice until it's ALMOST done. You are going to bake it in the oven for 45 minutes, which will cook the rice even more. If you cook it too long in the beginning, it could become too mushy for your liking...but that's up to you!
*** Click here to learn how to make fresh homemade pumpkin puree!

Directions

Pre-heat oven to 375 degrees F. Combine pumpkin, vanilla and spices together to dissolve the spices. Then combine all of your ingredients in a bowl and mix. Pour into a baking dish and bake in the oven for 45 minutes. It is done when most of the milk has been absorbed. Stir to mix everything again, and place in a bowl and chill over night. I like to put in small individual bowls, so I can just flip over onto a plate, sprinkle with a dash and cinnamon and serve! (like in the picture) This makes a thick rice pudding ~ if you prefer it to me a little more "pudding-like," try adding a little more milk!

Jennie's Garden ~ 10/25/10

2010-10-25T11:33:00.000-07:00

Welcome back fellow gardeners and chefs! I apologize for being late on my garden update. I usually try to update you every 10 days, however it has now been 15 days! But do not worry, the pictures were still taken exactly 10 days after the last ones, so they are from 10/20/10. (I was just a little slow on posting them...oops!)

Well, I'm not going to lie... everything is looking good, but I am a little worried about my spinach and beets. They seem to be growing very slowly and I am worried that they may have been stunted from the heat waves we had a few weeks ago. I say this because about 2.5 weeks after I planted them in my garden bed, I planted a few in some old cinder blocks in the backyard. These cinder blocks get partial shade, so they weren't directly hit by the sizzling sun during the heat waves. These spinach and beet seedlings are almost twice as big as the ones in my garden bed! While the sun may be to blame for my slow growing beets and spinach, I also realized I should have fed my veggies with another round of fertilizer about 3 weeks ago... Soooo maybe that's to blame too? Whoops... I will be adding some fertilizer to the bed in the next couple of days, and we will see if that gives my little seedlings a boost!

Here are my most recent pictures, all taken on 10-20-10. Again, I have also posted the pictures from my last update for comparison. Remember that everything was planted on 09/15/10!

Romain Lettuce
10/10/10

Romain Lettuce
10/20/10

As you can see, my lettuce is still doing very well. There are now four large leaves, and you can see in the middle another two have started to grow! The tallest plants are about 4.5 inches tall.

Spinach
10/10/10

Spinach
10/20/10

This is one of the spinach plants that is actually doing better than the others. You can see it is getting larger, just not as fast as I think it should be. In this picture you can see the stems are now growing in red! This is Bordeaux spinach, so it has red stems and veins. This tallest plant is about 3 inches tall.

Cauliflower
10/10/10

Cauliflower
10/20/10

My cauliflower is doing well. the leaves are getting bigger and bigger every day! They now have four leaves on them. My seeds were a blend of purple, green and white varieties, and you can actually start to see a tint of purple on some of the leaves and the stems now! The tallest plant is about 4 inches tall.

Broccoli
10/10/10

Broccoli
10/20/10

Broccoli is getting taller and taller! You can see how large the leaves are getting now. They have four large leaves and a 5th is beginning to emerge from the center; you can kind of see it in the most recent picture. The stems are also starting to thicken up and they are standing up on their own a little bit better. The large leaf looks like it's been munched on a little, but it's just the angle of the picture. No munching going on here! The tallest plant is about 5.5 inches tall.

Carrots
10/10/10

Carrots
10/20/10

This isn't the best picture of the carrots... Sorry about that. But they are also getting very big! They have many leaves growing on them now and are getting bigger and stronger! The tallest carrot is about 3 inches tall now!

Beets
10/20/10

Beets
10/10/10

Like I said earlier, my beets are slowly getting larger. Unfortunately, when I went out this morning I notices that two of my largest seedlings had been dug up! Most likely from a squirrel. We'll see how they do in the next 10 days. The tallest plant is about 3 inches tall.

Peas
10/10/10

Peas
10/20/10

My peas are still growing like crazy! You can see how much taller they have gotten in just 10 days. I lost a couple to slugs, but just planted a couple more seeds! They have already passed the second step on my trellis and are well on their way to the third step! The tallest plant is almost 2 feet tall, and remember, they were only planted on 09/25/10!

Peppers
10/10/10

Peppers
10/20/10

This picture was taken from a different angle as the last one, but you can see the pepper is much larger, and there is now a second one starting to grow! You can't see it, but there is a 3rd one on the other side that is just starting to swell. I'm not sure how much more they will grow, because we are now at a steady 65 degrees. It has been raining for the last few days, so I think the heat is gone for good!

Shallots
10/10/10

Shallots
10/20/10

Well, I guess my shallots just need a little time because all but 3 have sprouted and are doing fantastic! They grow so fast! The tallest one is about 12 inches tall already! They were just planted on 09/25/10

Seedlings
10/10/10

Seedlings
10/20/10

My seedlings actually had a slow start, but they are doing well now! the spinach, lettuce and broccoli are all starting to sprout secondary leaves, and the beets are getting taller!

Some sad news ~ I lost my chives =( They were eaten by some kind of critter, so I will be sowing more seeds very soon!

I also planted some garlic on 10/19/10! I am very excited for these because I LOVE garlic! Hopefully by the next update I'll have some little garlic seedlings.

All of my herbs are doing great in the window sill. I will post some pictures as they get bigger. Well, that's all I have for now, until next time! Happy gardening!

Pumpkin Flour

2010-10-24T17:34:00.000-07:00

This is a special treat for our house. I don't have a food dehydrator so I have to use my oven, and let me tell you, it takes quite a bit of time. But the way I think of it is, pumpkins are special and are only around for a few months each year so I don't mind spending the couple days it takes to dry my pumpkin! Pumpkin flour is a great way to use up your jack-o-lanterns (that is, if they haven't gone bad yet), and a nice healthy alternative to regular flour for your Holiday treats ~ rich in minerals and vitamins said to help with kidney and heart ailments as well as Diabetes. Just substitute about 1/4-1/2 of regular flour with your pumpkin flour!

Ingredients

All you need is 1 or more pumpkins!

1. Just like carving a jack-o-lantern, cut off the top of the pumpkin, and clean out the seeds and stringy parts from the inside. (Keep the seeds, you can roast them later!)

2. This part is a bit tedious, but well worth it! Using a good knife, cut your pumpkin into strips. I like to cut it in half first, then work with the halves and cut them into strips.

3. You now want to remove the rind. You can use a vegetable peeler if you like, but I find it easier to just cut it off with my knife.

4. Chop the strips into thin pieces, about ¼ of an inch thick.

5. If you have a food dehydrator, now is the time to use it! If you don’t, just use your oven on the lowest setting, or around 130-140 degrees F. (This can take quite a bit of time, but it is well worth it as pumpkin flour is a healthier choice to regular flour) Place the pieces onto a cookie sheet ( I like to use parchment paper as well) and place into the oven. Leave the oven open a crack to let the moisture out. Dry until you can snap the pieces in half.

6. Place the pumpkin chips into a food processor. Grind the pieces until powdery. If you do not have a food processor, you can use a blender. You may not be able to get the pumpkin to the powdery consistency with just the blender. In this case, transfer the ground up pieces to a coffee grinder, and finish it there.

7. When cooking or baking, substitute ¼- ½ of the regular flour with pumpkin flour.

Pumpkin Puree

2010-10-21T19:46:00.000-07:00

Pumpkin puree is a very popular method for cooking with pumpkin. You can put it in cookies, breads, soups and even pudding! So the first recipe you should learn is making your puree. Here is an easy step-by-step guide to get you there. All you need is a pumpkin, a good knife, a sauce pan and either a food processor or blender!

1. Just like carving a jack-o-lantern, cut off the top of the pumpkin, and clean out the seeds and stringy parts from the inside. (Keep the seeds, you can roast them later!)

2. This part is a bit tedious, but well worth it! Using a good knife, cut your pumpkin into strips. I like to cut it in half first, then work with the halves and cut them into strips.

3. You now want to remove the rind. You can use a vegetable peeler if you like, but I find it easier to just cut it off with my knife.

4. Chop the strips into pieces.

5. You may have to do this part in batches depending on the size of your pumpkin. Place the pumpkin pieces into a fry or sauté pan with a tiny bit of water. Cover and cook on medium heat until soft.

6. Once the pumpkin has cooked until soft, remove the excess water and place it into a food processor or blender. Puree the pumpkin until it is the consistency of apple sauce.

7. You can freeze the puree for later use! I like to freeze in 1/4-1/2 cup increments that way I can just pull out what I need when I’m ready to use it.

How to Cook Pumpkins

2010-10-21T19:21:00.000-07:00

Halloween is only two weeks away, followed by Thanksgiving and Christmas! And what does that mean? Pumpkins! Pumpkins! Pumpkins! This is one of my favorite ingredients during the holidays, and I wish I could enjoy their wonderful flavor all year long.

Pumpkins, along with other Holiday favorites such as potatoes, sweet potatoes and squash are grown during the hot summer days, which means you would be planting during the Spring season, so for now we will focus more on how to cook with them. If you are growing pumpkins in your garden, then you should be harvesting them right about now!

There are several ways to enjoy the sweet flesh of pumpkin. If you are baking with pumpkin, it is usually recommended to use a sweet pumpkin like the Sugar Pie; however I will also use the regular large jack-o-lantern pumpkins (these are the ones you see at the store for carving during Halloween). They are not as sweet as the Sugar Pie pumpkins, but still very delicious, and provide much more!

Here are a few very basic tips on cooking with pumpkin.

Puree: A very common way of cooking with pumpkin, is to puree it and use it in your recipes. It is so tasty when used in cookies, bread or even soup! There are a few ways to puree your pumpkin. The first step is to clean out the pumpkin and scrape out the seeds and stringy part. Keep your seeds, you can roast them later for a tasty snack! Cut your pumpkin in half and place the halves (cut side down) onto a baking sheet. Bake in the oven at 350 degrees F for about 45-60 minutes, or until the pumpkin is tender. Use a spoon to scrape the flesh from the rind. Place the flesh into a food processor and puree until it's the consistency of apple sauce. You can freeze the puree in the freezer until you are ready to use it! I like to freeze it in 1/4-1/2 cup increments, that way I can just pull out what I need and defrost it!

I also use another method for pureeing my pumpkin. I cut up the pumpkin and steam it until soft, then puree it in a food processor. Click here for this method!

Roasting: Another yummy and easy way to eat pumpkin is to bake or roast it like a squash. Cut your pumpkin in half and scoop out the seeds and stringy part. Sprinkle with your desired spices and a little olive oil, and bake in the oven at 350 degrees F until tender.

Baking: Stuffing and baking a pumpkin is a fun and impressive way to cook it! Cut the top off the pumpkin and scoop out the seeds and stringy part. Fill with your preferred stuffing (maybe something sweet like mashed sweet potatoes, or somethins savory like herb rice!). Cover and bake in the oven at 350 degrees F, usually for about an hour or until the pumpkin begins to soften. Depending on the filling you use, sometimes you may need to bake the pumpkin a little bit in the oven before you fill it, then finish baking after it's filled; but check back for some of my yummy recipes!

These are just a few basic tips on cooking with pumpkin, but please check back for some of my yummy recipes using each of these methods!

Spooky Devilish Eggs (Deviled Eggs)

2010-10-17T12:46:00.000-07:00

I know I know, technically this recipe doesn't include any veggies... Buuut since Halloween is right around the corner, I just HAD to share my Spooky Devilish Eggs! Plus it's food, and this is a cooking blog right? =)

My sister loves deviled eggs, and no matter what kind of get together we are having, whether it's family or friends, I know I have to make a tray of deviled eggs for her. Knowing I always have to make these guys, I try to be festive with them. For Halloween, these spooky eyes and spiders are perfect! They may look too creepy to eat, but don't worry, they are still delicious! If you have your own recipe for deviled eggs, go ahead and use it! If not, here is mine. It is extremely simple and easy, but very tasty.

Ingredients

6 hard-boiled eggs
1/4 cup mayonnaise
1 tsp mustard
1 tsp vinegar

For the spooky part:
1 can black olives ~ whole
blue food coloring
red food coloring, preferably a paste

Peel the shells off the eggs, and cut in half. Take the yolks out of the egg halves and place into a bowl. Mash the egg yolks with a fork. Mix in the mayonnaise, mustard and vinegar. To get the creepy green coloring, just mix in a couple of drops of your blue coloring. Because the yolk mixture is yellow, adding the blue will turn it green. Mix and mash until creamy. Spoon a glob of the yolk mixture into each egg halve.

To make the eyeballs: Dip a toothpick into the red food coloring, and use it to draw squiggly lines on the sides of your eggs (like in the picture). These are your veins! Slice your olives into rings. Place one ring in the center of each egg. Now you have spooky eyes! If you want beady red eyes, add a drop of red hot sauce in the middle of the olives, or a piece of red pepper.

To make the spiders: Cut the olives in half long ways to get the body. Then cut a few into rings, like you did for the eyes. Cut these rings in half, these are your spider legs. Place the body in the center of the egg. Push four legs into the yolk mixture, on each side. You now have your spiders!

I promise these will be a big hit at any Halloween party!

Beet Bundt Cake

2010-10-11T21:21:00.000-07:00

Image taken from Allrecipes.com

This recipe isn't one of my own, but when I found it I just had to post it. I found it on Allrecipes.com and it has great reviews. I'm a little interested to see how beets fit into a cake... so it's probably going to be one of the first things I make once my beets are harvested!

This recipe is currently rated 4.5 stars out of 5.0 (76 reviews)

Ingredients

1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
3 eggs
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar

In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.

Jennie's Garden ~ 10/10/10

2010-10-11T20:45:00.000-07:00

Welcome back to my garden! It's been another 11 days and things are still going great! I am not having anymore problems with those little buggers I mentioned in my last update. I still see a few mites here and there, but only when it gets a little warmer outside. I think the grubs were taken care of, and the cat hasn't been around as often either. Maybe thanks to the coffee grounds I sprinkled all over the yard? Coffee is great for the garden, as well as your compost pile, so I like to lightly sprinkle it in my garden bed and all over the lawn. Click here to read my post about the benefits of used coffee grounds in the garden! Well, now to the fun part! Here are my updated pictures which were all taken yesterday morning (10 days after the last update). I put the pictures from the last update side by side with the new ones to easily see the progress. Again, pretty much everything was planted from seed on 09/15/10.

Romaine Lettuce
09/30/10

Romaine Lettuce
10/10/10

My lettuce was a bit slow to start, but they are really taking off now. Every morning the leaves are a little bit bigger! You can see there are now 4 leaves, and a 5th (can't see in the pic) is starting to emerge!

Spinach
09/30/10

Spinach
10/10/10

My spinach is really coming along as well. The second set of leaves are clearly visible now, and are actually starting to sprout a 3rd set.

Cauliflower
09/30/10

Cauliflower
10/10/10

You can see the cauliflower is also growing a 3rd leaf. They are actually quite large already. You can't see in the picture, but there is already a 4th leaf starting to grow! They don't seem to be getting taller, just producing more leaves...we'll have to see how they progress in the next 10 days!

Broccoli
09/30/10

Broccoli
10/10/10

My broccoli is doing very well. The leaves are just getting bigger and bigger! You can just see how large the 3rd leaf has grown in just 10 days. You can also see in the middle of the most recent picture that there is now a 4th leaf coming in. They are slowly getting taller as well, but seem to be producing more leaves quicker, just like the cauliflower.

Carrots
09/30/10

Carrots
10/10/10

Carrots are also getting larger. They have been thinned as you can see between the pictures. They have also sprouted a middle leaf that you can clearly see in the most recent picture. You can't see it, but they are beginning to grow a 4th leaf as well!

Beets
09/30/10

Beets
10/10/10

Beets have been thinned, and you can see there are 4 leaves now. They are also starting to sprout a 3rd set of leaves. They are very strong, and getting bigger and bigger every day!

Peas 09/30/10

Peas 10/10/10

My peas are still my pride and joy! I swear
they grow an inch every day! They are growing so fast, I can't believe it! They are almost reaching the second step on my trellis! This last picture was taken yesterday, and they are already much taller. They are growing faster and taller than anything else I have in my garden.

Pepper
10/10/10

Pepper
09/30/10

You can see there has been significant growth in my pepper. It cooled down for a few days so I don't think it grew as much as it could have. There are also several more flowers that have bloomed. A couple of them have also started to swell, so I'm hoping to get at least two more peppers before it cools down too much!

Garlic Chives 10/10/10
Planted 09/25/10

I didn't post a picture of my chives in the last update because they hadn't sprouted yet, but just in the last several days they have grown almost 3 inches! I planted them in an empty milk jug, and they are doing great. I'm very excited for these as I have never tried garlic chives before.

Shallots
10/10/10

Shallots 10/05/10
Planted 09/25/10

My shallots have been a little difficult. They were planted on Sept 25th and one sprouted around Oct 4th. You can see that they grow very fast! However, this was the only one that popped up. I was a little concerned, but a second shallot sprouted a few days ago, and I noticed another one this morning. I guess they're just taking a bit longer to emerge.

Hopefully by the next update, they'll all be up!

My seedlings are doing well. They have all sprouted and are just starting their journey!

I'm planning to plant some garlic in the next couple of days, so we'll see how those do. I have some parsley, oregano and basil growing in the window, but I might plant some outside as well. Other than that, it's pretty much just watching and waiting! Well, until my seedlings are ready to be transplanted.

Roasted Beets and Goat Cheese

2010-10-08T17:06:00.000-07:00

This recipe is so yummy! It has two of my favorite things; beets and goat cheese. If you aren't a fan of the strong flavor of goat cheese, try feta!

Ingredients:

4 beets washed, peeled and chopped

1 1/2 tablespoons minced fresh parsley
1/2 tablespoon

2 1/2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

salt and pepper to taste

1/4 cup crumbled goat cheese
*This will make about 4 servings*

In a bowl, cover your chopped beets with 1/2 tablespoon of your olive oil and toss to evenly coat all pieces. Spread on a baking sheet and bake for about 45 minutes, or until tender. While the beets are roasting, whisk together the remaining olive oil, balsamic vinegar, salt and pepper and parsley. When the beets are done, place on a serving dish, or into a bowl and pour the dressing over them. Top with the goat cheese and enjoy!