What Grace Cooked

What's been going on in our kitchen lately...

2012-07-06T11:22:00.000-05:00

I haven't been posting as often recently, but I've still been cooking quite a bit! I thought a link round-up might be a fun way to give you an idea of what's been happening in our kitchen.

Some things we've enjoyed:

This blueberry skillet cake - it's quite healthy, vegan, and tastes like a blueberry muffin. I used whole wheat pastry flour and fresh blueberries (I skipped the cornstarch). We'll definitely make this again.

Grilled corn. No link for this one - we just brush the shucked ears in some butter and throw them on the grill. We've also been grilling just about every other vegetable that comes through our kitchen.

This soy and maple glazed tempeh - I cook it in a skillet, but it can also be prepared on the grill. I used a pinch of smoked paprika instead of cayenne.

Honey curry hummus - the recipe I mentioned in this post. I hadn't made it in a while, but I'm glad I did!

This maple cinnamon almond butter, a perennial favorite.

I finally made my own sourdough starter, and I've been working on some sourdough breads and buns. I'm not a huge sourdough fan, but Nick loves it and assures me it is delicious.

Homemade Challah - this is one of my favorite breads. I just use the Joy of Cooking recipe, and it turns out great.

I've also been making some broiled tofu, stir-fries, and other simple dishes. Summer isn't the season to spend piles of time in the kitchen, so we're enjoying simple, fresh things for the most part.

What have you been enjoying lately?

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Chocolate Chip Cookie Bars

2012-07-03T11:33:00.001-05:00

We're gearing up for a Fourth of July cookout here, and I'm pretty excited. I always see crazy patriotic dishes showcased in various cooking and homemaking magazines this time of year - and I must admit, I don't have the patience required for the intense, intricate assembly some of those things require. Baking my own bread? No problem. But carefully placing rows of berries to form a flag? Please, no!

So I decided to take a more historical twist on patriotism. (I was a history major in undergrad, so I love stuff like this.) Coffee, of course, is deeply ingrained in America's history and has close ties to patriotism. Aside from that, it's just plain tasty, and can really liven up baked goods. These cookie bars use a small amount of coffee to really highlight the flavor of the chocolate chips - and because it's just the American thing to do.

Chocolate Chip Cookie Bars
I call for whole wheat pastry flour here to try to make these a bit healthier. You can use all purpose if you prefer.
Yield: about 16 bars (depending how you cut them)

INGREDIENTS
1/2 cup unsalted butter (1 stick), softenend
1 cup brown sugar
1 egg
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp instant coffee or espresso powder
1 1/2 c whole wheat pastry flour
1 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 or so baking pan - whatever your standard brownie pan is.
2. Cream together butter and sugar, then beat in egg and vanilla.
3. Combine remaining ingredients except chocolate chips in a bowl and stir to combine. Slowly add to the wet ingredients, mixing just to combine. Gently fold in chocolate chips.
4. Spread the dough into the prepared baking pan, pressing into corners and making sure it's an even thickness.
5. Bake for 25-30 minutes, until golden. Let cool, then slice. Enjoy!

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Whole Wheat No-Knead Bread

2012-06-21T17:00:00.000-05:00

The idea of no-knead bread was introduced by Jim Lahey, in this New York Times article a few years ago. All credit for the idea goes to him, of course. I've made variations on this recipe over the course of those years, but I've found I like the simplest version the best. This loaf uses 2/3 whole grain flours and produces a wonderfully crusty, bubbly loaf with extremely minimal effort.

The idea of no-knead bread is that an extended rising time lets the gluten develop without kneading. You only use a small amount of yeast (otherwise you would have a dough explosion!). I love this recipe for its hands-off nature. I've discussed bread-making before, and how it really only takes a few minutes of effort, spaced out over time, but this recipe takes that a step further. You mix the ingredients, cover and let rest for 18-24 hours (longer is better). Punch it down, let it rise another hour or two, then bake. You're hands-on for all of 10 minutes to produce a bakery-quality loaf.

This requires some pre-planning of course - because the rise time is so long, you need to be prepared to wait for your bread. Probably no big deal - but if you want something to make for dinner tonight, this recipe isn't it. But if you can plan ahead, this recipe is so easy that it's well-worth the extra wait time.

The other special requirement here is a cast-iron dutch oven. I use this one from Lodge (who makes great cast-iron cookware), but you could use another brand, including an enameled version. If your dutch oven has a plastic handle, remove it before placing it in the oven (it can melt!) - there are metal replacement knobs available for Le Creuset dutch ovens. If your dutch oven is small, you can bake two smaller loaves; I bake one large loaf in the Lodge oven. If you don't have, and don't want to purchase, a cast iron dutch oven, you can try baking this loaf on a regular old baking sheet - it's likely that it will turn out fine, but the crust will not be the same.

I've written the directions below the way I make this bread, which differ a bit from the original method, but feel free to follow the NYT instructions if you prefer.

Whole Wheat No-Knead Bread
You can use different flours or proportions of flours here if you like - but stick with gluten-containing flours (like wheat) to ensure good texture. And yes, the tiny amount of yeast is really all you need.
Yield: 1 loaf

INGREDIENTS
1 cup whole wheat bread flour
1 cup bread flour
1 cup whole grain spelt flour
1/4 tsp yeast
1 1/4 tsp salt
1 1/2 cups water
Additional flour or cornmeal, for dusting

DIRECTIONS
1. Stir together flours, yeast, and salt. Make a well in the center with your fist, then pour in the water. Stir to combine, until a dough forms. If it is too dry, add additional water 1 tbsp at a time. If it is too wet, add additional flour 1 tbsp at a time. This should be a sticky dough.
2. Place in a large bowl, cover with plastic wrap, and set aside to rise 18-24 hours. (I place it on top of the fridge.)
3. After the rise, punch down the dough and shape into a round loaf. Place on a baking sheet dusted with flour or cornmeal, cover with a clean dish towel, and let rise 1-2 more hours, until at least doubled in size.
4. Place a covered cast iron dutch oven in your oven (adjust the racks as necessary first). Heat the oven to 450 degrees, allowing at least 30 minutes to pre-heat.
5. Carefully uncover the dutch oven, place the dough in the bottom, and re-cover. Bake 30 minutes, until golden brown. (The original recipe says to bake an additional 15-30 minutes uncovered, but I found the loaf was done at 30 minutes. If you like a darker crust, let it go uncovered a bit longer.)

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Simple Popsicles

2012-06-20T16:58:00.000-05:00

I've been toying around with new popsicle flavors since I posted these Strawberry Balsalmic ones a while ago. There have been some hits, and some definite misses. I have a few more ideas I'd like to try out, and if those work well I will certainly report back! Pictured above, we have honeydew green tea (blergh), pineapple (my favorite!), and watermelon (tasty, but it has texture issues).

The best thing about the Strawberry Balsamic Popsicles is that they're almost entirely fruit. A touch of honey for sweetness, sure, and some extra flavors, but I had a feeling that fruit purees are where it's at when it comes to homemade popsicles. In some cases, I was right; in others, not entirely. But as a base for further experimentation, the purees gave me the texture that I was looking for - more creamy, less icy.

The pineapple popsicles were my absolute favorite. They were flavorful, sweet, and had a great texture. And they couldn't be simpler.

Simple Pineapple Popsicles
This hardly qualifies as a recipe - it's so simple! Other types of fruit can be substituted - see below for what I've tried.
Yield: four 3 oz popsicles

INGREDIENTS
about 3 cups chopped fresh pineapple

DIRECTIONS
1. Blend pineapple in food processor or blender until smooth.
2. Pour into molds, add sticks, and freeze. Enjoy!

We also liked a honeydew version - sweetened with a bit of honey, to taste. I tried making a honeydew-green tea popsicle, but it did NOT turn out well. I could try a few different tactics for adding the tea flavor, but the first batch were so bad that I was quite discouraged.

I enjoyed a watermelon puree version too - but as you can see, there was some separation in the freezing process. It was quite delicious, but I'm thinking adding some strawberries to the mix would improve the texture.

These are pretty simple starting points, but they seem to prove my basic theory correct: I should use fruit purees, not juices, as the base for my popsicle recipes. And if it tastes good in the blender, it should taste good frozen!

Has it heated up where you live yet? We've been alternating thunderstorms and sweltering heat - summer weather is arriving!

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Meatless Mondays: Light Soba Noodles

2012-06-11T16:26:00.000-05:00

Soba noodles have been a real favorite around here recently. When I’m not in the mood for a dish as substantial as soba noodles with peanut sauce and shrimp, I like something lighter. This fresh-flavored dish uses veggies to bulk up the whole-grain soba noodles, so you get a satisfying serving size while keeping your caloric intake reasonable.

This dish takes less than 20 minutes to put together (maybe 15, depending on how fast your water boils!). It's vegan. If you would like, you can pan-fry or broil some tofu for extra protein. Or, if it's not a meatless Monday in your house, shrimp might be really nice too.

Light Soba Noodles with Veggies

You can customize the veggies in this dish however you like – snow peas would be delicious here.

Yield: 2 servings

INGREDIENTS

3 oz soba noodles

1 bell pepper, stem and seeds removed, thinly sliced

1 cup shitake mushrooms, sliced

1 green onion, sliced

¼ cup cilantro, chopped

1 lemon, zest and juice

1 tbsp toasted sesame oil

1 tbsp light soy sauce

Sesame seeds

DIRECTIONS

1. Cook soba noodles according to package directions. (If your directions are in Japanese, and you don't read Japanese, it probably says to boil them for 6 minutes.)

2. While noodles cook, heat a skillet over medium heat. Spray with cooking spray, and add peppers and mushrooms. Cook, stirring occasionally, until mushrooms are cooked and peppers are tender-crisp.

3. Combine lemon zest, juice, sesame oil, and soy sauce in a small bowl and whisk to combine.

4. When the soba noodles are finished cooking, drain and place in a medium mixing bowl. Add the cooked vegetables, green onion and cilantro, and dressing. Toss to combine. Portion into two bowls, and serve sprinkled with sesame seeds.

I didn't have any leftovers to test my theory on, but I think this would be delicious as cold leftovers too. If you try it, let me know!

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Oven Roasted Potatoes

2012-06-08T06:00:00.000-05:00

Since initially posting this recipe for roasted tri color potatoes, I've found myself making them on an almost weekly basis. They're simple, inexpensive, and satisfying. To make things more interesting, I've tried a few variations - some were successful, others not. I'll start with the misses, then give you the hits.

MISS: soaking the potatoes in beer.

This ended up being a waste of good beer, as neither Nick nor I thought it added any extra flavor. I also didn't notice any difference in texture.

MISS: infusing the oil with garlic

I tried this after seeing the idea in a cook book. While the potatoes soaked in cold water, I put the oil in a skillet over low-medium heat and added two cloves of garlic, thinly sliced. I let it heat until the garlic sizzled and turned golden, then strained out the garlic and just added the oil to the potatoes before cooking. I didn't think it made much difference in the final taste - the garlic was weak at best. I was hoping for something much stronger.

A note about this technique: it's necessary to infuse the oil with garlic, rather than adding garlic to the potatoes and then roasting, because garlic burns so easily. If I minced garlic cloves and cooked them with the potatoes, the potatoes would just taste like burnt garlic, in all probability (full disclosure: I haven't tried this, mostly because I'm so sure the result would be inedible).

HIT: Spice rub

I used this moroccan mint spice rub on the potatoes, and it was delicious. I just stirred the spice rub in with the oil before tossing the potatoes with the oil. I think a lot of other spice rubs would work too - just keep an eye out for things that burn easily, like garlic.

HIT: different shapes

You can cut the potatoes into more traditional "french fry" shapes if you like - it works just as well. Just keep an eye out for the thickness; you need uniform thickness for even cooking. We ate these with elk burgers topped with Roquefort cheese - amazing.

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Garden Snapshots: Hello, June!

2012-06-07T08:22:00.000-05:00

A lot has changed in our garden since I last showed you some pictures. Squash and beans are taking off, the tomato and pepper plants seem healthy (if small), and something ate the kale, spinach, and mint. No, it wasn't me! I wish. In any case, we've had a few ups and downs, but overall I think we're progressing nicely.

I think I need to thin this basil! But it is coming along nicely.

The Tom Thumb lettuce is growing beautifully - we'll be eating a lot of this soon, and then I'll let the rest fully grow.

Tomorrow, I'm talking potatoes! And I'm planning to try some new popsicle flavors this weekend, so stay tuned for those too.

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Six Sisters Honey Sesame Chicken

2012-06-06T09:34:00.001-05:00

Although I love coming up with my own recipes, I also cook thing from other blogs and cookbooks on a regular basis. Now, I'm very guilty of rarely following those recipes to a tee - I make changes and substitutions based on preference and experience. Usually that works in my favor (although it backfires occasionally too!).

This recipe from Six Sisters Stuff looked too good to pass up on - and so simple to make! After perusing the comments and considering our own tastes, I made a few changes that are noted below. Overall, this recipe gets two forks up, and I know we'll be making it again.

I made the following changes to the ingredients:
- The recipe called for 4 chicken breasts (no weight given) - I used 1.5 lbs chicken tenders. Tenders worked really well, but in the future I would use 2 lbs or slightly more chicken.
- used light soy sauce instead of regular
- substituted tomato paste for ketchup
- reduced oil from 2 tbsp to 1 tbsp, and used toasted sesame oil instead of vegetable oil
- added 1 tbsp fresh grated ginger root
- omitted red pepper flakes
- topped with green onions and sesame seeds, served over brown rice

The directions worked well, with one exception. I cooked the chicken on low for about 3 hours, which was perfect. After adding the corn starch, my crockpot would not get hot enough to thicken the mixture. This might be the fault of my machine - perhaps more powerful models could do this - but I had to transfer everything to a pot on the stove, over medium heat, until it thickened. Not a big deal, but an issue to be aware of, so you don't stand around all day waiting for it to thicken. It needs to simmer to thicken, which was more than my machine could manage without a lot of time to catch up.

This recipe makes plenty of sauce with the chicken, which we like a lot. There was enough sauce to stir in some steamed broccoli along with the rice, which is just how I like my sesame chicken!

I'm sorry I haven't been around in a while - I got a new job and have been quite busy with that. My goal now is to post a few new things a week - I've got some great things that I want to share with you!

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Container Garden: Fully Planted!

2012-05-09T11:28:00.001-05:00

Cooper loves being out on the deck! We're worried that he'll try to eat some of the plants as they get larger (he considered munching on some of our seedlings!)...we'll be keeping an eye on him. Although he doesn't like Swiss chard. So I guess that plant is safe at least.

This past weekend, Nick and I finished planting everything in the garden. There aren't a lot of sprouts to show you yet, but we ended up changing the layout from what I had planned. We're trying to maximize the amount of sunlight that the plants get, and it works with the space, so I'm happy.

The shelves really gave us more space for lettuces and herbs. The lettuces have started to take off this week - I thinned them once last week, but I'm going to have to thin them again very soon! In the photo above, you can see the lemongrass that I regrew and planted - it seems to be doing well. Just like with the green onions, I saved the root ends and placed them in water until they regrew roots. Then I transplanted them into dirt outdoors.

Our tiny tomato and pepper plant transplants are doing well so far - they're SO small, but seem to be thriving. The oregano and thyme that I though had totally bitten it show signs of some new growth - I need to trim away the dead stuff, but I think they'll come back for me, especially with a little compost added.

The herbs in the railing planters are still doing fine, and a lot of the mint sprouted.

Hopefully we'll have some new sprouts by next week - I'm excited for things to really get started!

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Strawberry Balsamic Basil Popsicles

2012-05-04T12:39:00.002-05:00

Summer is certainly arriving here in Lincoln. We've had humidity, thunderstorms, and pool weather all week! And warm weather means it's time to bring out the popsicle molds again.

Strawberries finally went on sale at the grocery store this week, so I decided to make my favorite grown-up popsicle recipe. No, it's not a "poptail" - these are totally alcohol free. The grown-up part is the flavor - straight strawberry popsicles are delicious, but introducing a few other flavors makes things much more interesting.

I used this set of popsicle molds - and I think they work really well. The stick doesn't slide out of the mold (a problem I've hand when un-molding other molds), the individual molds are much more convenient than connected-type molds, and the tray to stand them up in the freezer is effective. The pops un-mold pretty easily when you run a little warm water over them. They're also BPA free and hold about 3.5 oz per mold. Of course, you can use whatever molds you have, or go the classic dixie-cup-and-a-wooden-stick route.

Strawberry Balsamic Basil Popsicles
These are based on a recipe from Women's Health Magazine, which I altered after making it a few times. Taste your puree before pouring it into the molds - if your strawberries were very sour, you might need a bit more honey.
Yield: Four 3 oz popsicles

INGREDIENTS
3 cups hulled and halved strawberries, divided (approximate yield of 1 lb strawberries)
2 tbsp honey
2 tbsp balsamic vinegar
1/4 cup chopped basil, divided

DIRECTIONS
1. Combine 2 cups strawberries, honey, vinegar, and half of basil in a non-metal bowl (you need to use glass or plastic because of the vinegar). Set aside for 1 hour.
2. Slice remaining strawberries.
3. When hour has passed, place contents of bowl in a blender and blend until smooth. Stir in remaining basil, and fill molds about 2/3 full.
4. Place 1/4 of strawberry slices in each mold, pressing them in so they are covered by the puree. Add sticks, and place in freezer for 8 hours or overnight.
5. To un-mold popsicles, run under warm water for a few seconds until pop releases from mold. Enjoy!

We've already finished off these pops, and we're scheming about what the next flavor we make should be. Any ideas?

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Garden Snapshots: New Sprouts!

2012-05-03T11:57:00.002-05:00

I just wanted to share a few quick pictures with you today! Since planting about half of our outdoor container garden, we've got a few things starting to grow.

Some carrot sprouts: (both Danver's Half Long and Nutri-red varieties)

Some dill sprouts:

The lettuces continue to do well, and the mint is starting to sprout! Some of the transplanted mint seems to have died, but there are tiny sprouts popping up all over the pot.

The name of the game will be thinning - and soon. I probably planted too many seeds, but I've had such hit-or-miss luck with germination that I just wanted to get some in the ground (well, pot) and figured I could always thin them later. Looks like we'll be having some sprouts salads this week!

Unfortunately, my thyme and oregano plants (which I purchased at the store on a whim) seem to have bitten the dust. I'm not sure why, but all of the other plants are doing well. I still don't have any eggplant sprouting, but I'll be transplanting and planting the remaining plants and seeds outdoors this weekend. I'm excited to have the garden fully planted!

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Smoked Salmon and Eggs Toast

2012-05-02T10:27:00.001-05:00

I wasn't sure what to call this beautiful creation. It's a cross between two breakfast/brunch classics: a lox and cream cheese bagel, and eggs benedict. So, lox benedict? Lox and eggs toast? I don't know. I decided to call it smoked salmon and eggs toast simply because I felt that was one of the most descriptive options, without getting too long winded. In any case, it's a truly delicious combination.

Here's the basic idea: start with some form of tasty bread. I used whole wheat toast, but you could definitely use a bagel or english muffin half if you want to lean more towards one influence or another. But to make this really special, I would serve it over croissants sliced in half. That's probably too rich for an everyday meal, but perfect for a special brunch.

Then, you spread the bread with a delicious creamy cheese, replete with onion (a nod to the lox bagel) and fresh basil. Fresh dill would probably also work, if you prefer. Then, top with a fried egg and smoked salmon. I left the egg yolk runny because that's one of my favorite parts of eggs benedict. A squeeze of lemon juice over the top is a nod to lemony hollandaise sauce. And a perfect breakfast fusion is born!

I call for creamy goats cheese in this recipe; it has a texture and flavor like cream cheese, with the slight tang of goats cheese. I found mine at Trader Joe's. If you can't find it at your grocery store, soft goats cheese or regular cream cheese will also work nicely.

Smoked Salmon and Eggs Toast
If you prefer, use bagels, english muffins, or croissants in place of the bread.
Yield: 2 servings

INGREDIENTS
4 slices of bread, lightly toasted
4 eggs
2 oz smoked salmon
1/2 cup creamy goats cheese or cream cheese
1/4 cup chopped basil, plus extra to garnish
4 tsp finely minced onion
Salt and pepper
1 lemon, quartered

DIRECTIONS
1. Heat a skillet over medium heat. Spray with cooking spray, break eggs over skillet, and cover with lid (I do 2 eggs at a time). Fry eggs to desired doneness (I like mine sunny side up). If necessary, repeat until all eggs are cooked (this depends on the size of your skillet). Alternatively, you can poach the eggs.
2. While eggs cook, combine goat cheese, basil, and onion in a small bowl. Stir to combine, and add salt and pepper to taste. Spread each slice of toast with 1/4 of the mixture.
3. Place one egg on each slice of toast. Top with 1/2 oz smoked salmon. Garnish with additional basil and cracked black pepper. Serve with lemon wedges.

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Butter and Honey Kamut Muffins

2012-04-30T10:34:00.002-05:00

First, BIG NEWS EVERYONE! (Ok, not so much big, but still exciting.) What Grace Cooked is now on Facebook - head over there and "like" the page to keep up with new posts, see photos, and more!

Although I typically share an entree recipe on Mondays, today I couldn't wait to share these muffins. They're vegetarian (but not vegan), so I suppose they still fit the bill!

Kamut is the brand name for khorasan wheat, an ancient grain that has been revived in modern times. The story of this wheat is pretty remarkable - it dates to ancient Egypt. Beyond it's interesting history though, kamut boasts a different flavor from standard wheat. It is buttery tasting, rather than the nutty, wheat-y flavor we're used to. And it's supposed to be easier on the digestive system. It also lends a beautiful golden color to baked goods.

That buttery flavor where these muffins get their name. They're not made with a ton of butter, and have just enough honey to make them perfectly sweet, but the buttery taste of kamut takes both of those flavors to a new level. The kamut makes the muffins dense and moist, with none of the dryness sometimes associated with whole grain baked goods. These muffins taste like a total indulgence, but are really a reasonable choice.

I used Bob's Red Mill whole grain kamut flour and kamut hot cereal. I imagine variations on these muffins could be made with a variety of other flours and cereals - I'm thinking whole wheat and oatmeal or spelt and spelt flakes as an option. But the kamut really makes the flavor of these muffins special.

Although you could certainly top these muffins with butter and honey, I think that would be over-kill in this case. They taste wonderfully rich just as they are.

Butter and Honey Kamut Muffins
I use a combination of milk and vinegar here, but you could substitute an equal amount of buttermilk or soured milk if you like. This recipe was inspired by Pharaoh's Muffins, from the kamut cereal package.
Yield: 12 muffins

INGREDIENTS
1 cup kamut hot cereal
1 1/4 cup milk
1 tbsp white vinegar
1/2 cup honey
1/4 cup butter, softened
1 egg
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup whole grain kamut flour

DIRECTIONS
1. Combine kamut cereal, milk, and vinegar in a bowl and stir to combine. Set aside.
2. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tray with papers, or grease.
3. Stir together butter, honey, and egg until combined. Stir in all remaining ingredients and kamut-milk mixture. Spoon into prepared muffin tin.
4. Bake for 12-15 minutes, until golden brown. Remove from pan and cool completely on a wire rack.

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Container Gardening: April Update

2012-04-27T12:41:00.000-05:00

We've started the first of our outdoor gardening containers this week! I had hoped to start early this year, because we had such a warm spring, but the last few weeks have been much more typical weather which included a few drops below freezing. So it turned out to be a good thing that I was too busy to start earlier.

We prepared our buckets by drilling some holes in the bottom for drainage. Nick was in charge of the power tools here:

And I planted our herbs, lettuces, and carrots. I haven't planted the basil yet. The other plants will wait a few more weeks until it gets a bit warmer. The butter lettuce and tom thumb lettuce have started to sprout (I'll have to thin them very soon!), and the kale and spinach are still doing well.

That means the following things have been planted:

Carrots
Tom Thumb Lettuce (sprouting)
Buttercrunch Lettuce (sprouting)
Spinach (early April, sprouted)
Swiss Chard (transplanted)
Kale (early April, sprouted)
Mint (some transplanted)
Dill
Chives (some transplanted)
Parsley (a few more seeds added)

And the follwing have yet to be planted outdoors:

Tomato (seedling started)
Peppers (seedling started)
Eggplant (seed planted, but no seedlings yet...)
Basils (some seedlings started)
Cilantro (I swear this stuff hates me)
Squashes
Beans

I transplanted the swiss chard that we had growing in our windowsill garden rather than starting it over from seed. Unfortunately, it had started to look a bit rough because it seriously outgrew the 6 inch pot it was planted in, but I'm hoping it will recover in its new, much larger pot. I also transplanted the mint and chives; they haven't died on me yet, but we'll see how well they withstood the move after another week or so I think. I love all of the colors of the rainbow chard!

None of the plants are in their final position yet; we'll have to move them all around (and set out the shelving unit) when I plant the remaining ones. In any case, so far, so good!

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Meatless Mondays: Moroccan Mint Tofu

2012-04-23T09:19:00.000-05:00

I know some of you are thinking "great, tofu." It's one of those foods that a lot of folks love to hate - even some who haven't ever tasted it. If you haven't tried tofu, I'd encourage you to give it a go. I've discussed tofu before, but the basic argument is that it makes a great platform for whatever flavors you like. Here, it gets a moroccan inspired spice rub, and then is simply broiled. Because it's pressed, the texture is crispy on the outside and chewy on the inside. This is a fast, easy, tasty way to get plenty of vegetarian protein.

If tofu isn't your thing, I'll be writing more about gardening later this week - we're starting to move more things outdoors, and I'm really excited! I've got one tomato seedling and one pepper seedling doing pretty well indoors, and they'll stay inside for another week or two until it gets a bit warmer. I still haven't got any of my eggplant seeds to start - I might try planting a few more seeds (in our seed starters) to get one going.

Those pesky robins continue to plague our deck. I haven't managed to completely dissuade them from building a nest on our lamp...they're apparently not very bright. I'm trying to keep an eye on things and make sure none of the neighborhood birds are after our seeds or seedlings - there are a lot of birds around right now!

This recipe is vegan, and high in protein! If you're in a rush, you could press the tofu for as little as 15 minutes, and have this dish fully prepared in about 30 minutes. If you have time, pressing for the 30 minutes I suggest will give you a slightly better texture. We enjoyed this with some baked mushrooms (just spray them with a bit of cooking spray, and bake or broil until they look delicious).

Moroccan Mint Tofu
The rub I use in this recipe was inspired by 101 Cookbooks. Feel free to add some cayenne to the mix if you want your tofu spicy.
Yield: 2 servings

INGREDIENTS
1 block firm or extra firm tofu, sliced into 8 pieces and pressed*
2 tbsp olive oil
1 1/2 tsp dried mint
1 tsp ancho chili powder
1/2 tsp cumin
1/2 tsp cinnamon
1 tsp ground ginger
1 tsp salt

DIRECTIONS
*To press tofu, lay the slices in a single layer on a folded clean kitchen towel and cover with another folded towel. Place a baking sheet on top of the towels, and place some heavy objects (cookbooks work well) on top of the baking sheet. Press for 30 minutes or so.
1. Preheat the broiler (high). Line a baking sheet with parchment or a silpat.
2. Optionally, combine all spices and salt in a mortar and pestle. Grind until you have a fine, uniform powder.
3. Stir together oil and spices in a medium mixing bowl.
4. Cut pressed tofu slices in half and gently toss with oil and spice mixture. Arrange in a single layer on the prepared baking sheet.
5. Broil for 4-5 minutes, flip, then broil the other side 4-5 minutes, until tofu begins to turn golden. Enjoy!

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Rainbow Carrot Salad

2012-04-18T10:48:00.000-05:00

It's been a few days since I posted anything new. I was out of town this past weekend for a family member's funeral, so I didn't have time to cook anything, and frankly didn't feel like cooking anything for a few days. I'm getting back into the swing of things now, and I plan to resume my regular posting. I hope you didn't miss me too much!

This isn't a new recipe - it's my simple carrot salad, that I posted back in January. Then, it was a great way to bring freshness and sunshine to the dark winter. Now, it's a celebration of springtime. I used parsley instead of basil this time and rainbow carrots in place of regular orange ones. The flavor isn't remarkably different, but it is certainly visually interesting! The beautiful purple carrots have yellow or orange centers, providing a great mix of colors in the salad.

When I found these beautiful rainbow carrots at the store, I knew I had to make something with them that was simple- something that would really showcase the carrots. I considered roasting them (like these carrots and parsnips), but decided that this unfussy, raw salad was more in the spirit of the season.

So, although this isn't a new recipe, it's one worth repeating. And rainbow carrots are a great way to dress it up!

Rainbow Carrot Salad
This is the same recipe as Simple Carrot Salad, and you can of course make this with regular orange carrots. As before, use any combination of basil, parsley, and mint that you like - whatever you can get fresh.
Yield: about 4 cups, enough to serve 8 as a side dish

INGREDIENTS
4 cups grated rainbow carrots
Zest and juice of one whole lemon
2 tbsp olive oil
1/2 tsp ground coriander
pinch of salt
2 tbsp chopped fresh parsley (or more, to taste)
2 tsp honey

DIRECTIONS
1. Combine all ingredients in a bowl. Stir, cover, and refrigerate for an hour or more.
2. Serve and enjoy! Refrigerate leftovers.

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Lavender Lemonade

2012-04-12T06:00:00.000-05:00

As the weather warms, a cool drink becomes more and more of a necessity. Although it hasn't been so balmy the past few days, the weather is certainly warming up. And as much as I like iced tea - unsweetened, because I'm a northerner like that - sometimes you need something a little fancier. A little more special. That's where this lemonade comes in. Perfect to serve to company on a warm afternoon, or just as a treat for yourself any old time, it's a subtle twist on an old favorite.

At first glance, it looks like pink lemonade. But this is better - more exciting, and more delicious. Infused with lavender, the lemonade takes on a pale pink-purple color.

The recipe is only a bit more complicated than making regular lemonade. To infuse the lavender flavor, you make a lavender simple syrup, and let the lavender steep before straining it out. What you're left with is a lemonade worthy of an Occasion. Or any occasion.

Lavender Lemonade
Yield: about 2 1/2 quarts

INGREDIENTS
2 cups sugar
2 tbsp plus 2 tsp dried lavender flowers
10 cups water, divided
8 lemons, plus slices to serve

DIRECTIONS
1. Combine sugar, lavender, and 2 cups water in a sauce pan over medium heat. Stir until sugar is dissolved, and mixture just reaches a simmer. Remove from heat and let sit for 30 minutes.
2. Meanwhile, juice the lemons and strain the juice into a large pitcher (or have multiple pitchers). Add the remaining water and stir to combine.
3. When the lavender syrup is done steeping, strain the syrup through a mesh strainer into the pitcher and stir.
4. Serve chilled, in glasses with a slice of lemon on the bottom (it will float when the glass is filled with liquid).

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Applesauce Pecan Bread

2012-04-10T09:16:00.000-05:00

Our spring weather has hit a bit of a snag - with temperatures dropping to freezing last night, I had to bring the more delicate plants inside. It's going to be a bit chilly today, but it should warm back up pretty quickly. In anticipation, I'm getting things together for a few more outdoor plantings. Even though I know harvest is a long ways off, each day I grow more eager for harvest time. For now, I have to console myself with baking bread. And that's how this hearty loaf was born.

This is a quick bread, meaning it's not yeast-raised so there is no rising time. It's sweet, but not overly so, and heavily studded with nuts and raisins. And between whole wheat flour, honey for sweetness, and only a bit of butter, it's not so bad in the health department either.

I like a slice of this bread, warmed for a few seconds in the microwave, with my coffee. It's dense and not overly moist (like some banana breads can be), so it's fairly sturdy.You can see how many nuts and raisins there are from these pictures - trust me, this bread does not skimp on flavor!

Keep this loaf in the fridge, and it will easily keep a week or more. The aroma of the spices as this bakes are truly heavenly - it's worth making just to fill the house with that smell.

Applesauce Pecan Bread
Yield: 1 loaf

INGREDIENTS
1 large egg
1 cup unsweetened applesauce
1/4 cup melted butter
1/2 cup honey
2 cups whole wheat flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp nutmeg
1/2 cup raisins
1 cup pecans, coarsely chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Spray a 9"x5" loaf pan with nonstick spray.
2. Combine egg, applesauce, butter, and honey in a medium bowl and stir to combine. In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg and stir to combine.
3. Stir the wet ingredients into the dry ingredients until just combined. Fold in raisins and pecans.
4. Bake for one hour, or until a knife inserted in the center comes out clean. Remove bread from pan to a wire rack to cool completely.

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Meatless Mondays: Thai Coconut Mushroom Soup

2012-04-09T12:09:00.000-05:00

I haven't posted a soup in a few weeks, even though I eat soup often. Today, I wanted to share this delicious soup with you. It took me some time to figure out how to describe it. It is a very flavorful soup, with hints of ginger, citrus, mushroom, and coconut, but it is not assertive. There's no "kick in the mouth" about this soup - it's gently delicious. Of course, you can make it quite spicy if you like, but I kept mine mild.

This soup starts with a simple lemongrass stock. It can be made ahead of time and refrigerated or frozen. The soup is quite simple, and takes less than 10 minutes to put together (once the stock is made). It would take less than an hour to make both the stock and the soup. If you want to make this on a weeknight, but are usually pressed for time, make the stock on the weekend and you'll have a very quick dinner later in the week.

This soup photographed really well, I think. But here's a secret: in person, it's a lot more...neon. Blame the turmeric combined with the slightly green stock, but it's an almost hilariously day-glow bright soup. Somehow, that just didn't translate to the photos (not that I mind!).

The soup and stock are both vegan.

Lemongrass Stock
Yield: about 1 quart of stock

INGREDIENTS
3 fresh lemongrass stalks, roughly chopped
1 onion, peeled and roughly chopped
2 medium carrots, chopped
2-inch piece of ginger root, peeled and sliced
1/2 tsp whole peppercorns
1/2 tsp salt
6 cups water

DIRECTIONS
1. Combine all ingredients in a stock pot over high heat. Bring to a boil, then reduce heat and simmer 35 minutes.
2. Place a strainer over a large bowl, and strain out the vegetables. Use immediately, or refrigerate or freeze the stock for later use.

Thai Coconut Mushroom Soup
Yield: 4 servings

INGREDIENTS
1 recipe Lemongrass Stock (about 4 cups)
Juice of one lime
1 14.5 oz can coconut milk (light or regular)
pinch cayenne pepper (or to taste)
1/2 tsp turmeric
1/4 tsp coriander
1/2 block of tofu, about 6 oz, cut into bite-sized pieces
1 cup shitake mushrooms, sliced
1 tbsp chopped fresh herbs - cilantro, thai basil, or parsley work well
1 tsp salt, or to taste

DIRECTIONS
1. Combine stock, lime juice, and coconut milk in a pot over high heat. Stir in cayenne, turmeric, and coriander. Bring to a boil, then reduce heat to simmer and add tofu and mushrooms.
2. Simmer 5 minutes or so, then stir in fresh herbs and salt. Taste and adjust salt and heat to your preference.

We enjoyed this soup with some quick naan for dipping. This simple soup is one we'll be making again - I've been contemplating a chicken version too.

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Gardening DIY: Making a Watering Can

2012-04-05T06:00:00.000-05:00

You can use an old laundry detergent container to make a great watering can for your container garden. I found this idea on Pinterest, along with other ideas using other types of containers (for instance, milk jugs). I decided to go with the laundry detergent container option because the container seems much sturdier to me, and will hold a large amount of water.

Before beginning, make sure your laundry detergent container is very well cleaned out. You don't want it to smell like detergent anymore. Also, you'll probably want to remove the pouring spout from the container. I didn't because it makes it easier to add water to the bottom of the self-watering planters, but it messes a bit with the water flow. The detergent bottle I used came from Sam's Club, so it's a really large size, which I like for this project.

There are two levels of this project. The first level is the functional watering can. The second level is the aesthetic upgrade. I wanted my watering can to look a bit less like clorox and blend in more - you could paint yours in any color or design you like, or don't paint it at all! Your choice.

This is a free DIY project if you don't pretty-up the watering can: the laundry detergent container was headed for the recycling anyways. If you spend a bit of cash on the extras, it's still only a few dollars - I spent $6, total.

How to Make a Watering Can
What you'll need:
Old laundry detergent container, well cleaned out
X-acto knife
Drill with small bit OR hammer and small nail
Optional:
plastic spray paint (like Krylon fusion)
Twine (I used jute)
Scissors

Directions:
1. Cut a small hole in the handle of the detergent container. This is necessary to vent air so the watering can pours smoothly.

2. Drill or poke small holes in the top of the detergent lid. (Set the lid on something you don't mind destroying to protect your table surface, like an old magazine.) I used a 1/16th inch drill bit; the size, number and distribution of the holes is up to you. I made many small holes because I was trying to create a gentle shower effect. Now you have a functional watering can! You can stop here, or continue.

3. Spray paint the bottle and cap (separately). You'll need to use a plastic-bonding spray paint to do this. I used Krylon Fusion. (Be sure to follow the paint can directions for this part.)

4. Once the paint is fully dry - I waited overnight - use twine to wrap the handle and cap - the parts of the can you will be gripping. I did this to make it easier to use the watering can when wet, and to prevent wear marks on the spray paint. I used a simple half-hitch wrap, as described here*, with about 8 feet of twine for the handle. I used the same technique to wrap the cap. You could also use glue to attach the twine.
*That link is to a forum for zombie apocalypse preparedness enthusiasts, as far as I can tell. In any case, the tutorial is good.

A close-up of the handle wrap:

And that's it! Of course, you could decorate or customize your watering can differently. Have fun with it!

Gardening: Seed Starting

2012-04-04T09:21:00.001-05:00

Even though the weather is unseasonably warm, our container gardening plans continue only a bit ahead of schedule. We have kale and spinach sprouting outside:

Along with the oregano and thyme we picked up this past weekend. If the temperatures start to get really cold all of the sudden (if the weather wakes up and returns to normal March weather), we can easily move these containers indoors. But for now, they're getting started outside!

The robins I mentioned earlier this week seem to have finally given up building their nest on our deck lamp - I sprayed it with some disinfectant, and maybe the smell scared them off? Or maybe they found somewhere else to build their nest, where it would actually stay put. I'll be scrubbing the lamp down this weekend if they've stayed away. It's pretty messy, but I didn't see the point in making it shine if they were just going to return the next day. I've been cleaning the deck and railing almost daily already.

Indoors, we're starting our seeds in toilet paper tubes, like I mentioned in our gardening budget post. The cardboard can either be peeled away or will decompose when these are planted. So far, they are working great. We have a few tomato and basil plants starting! Here is the dark opal basil sprout - it's purple!

How To Make Toilet Paper Tube Seed Starters
You will need:
Cardboard tubes
Twine or string
Drip tray or plate
Permanent marker
Potting soil or seed starting mix
Water
Seeds

Directions:
1. Collect however many toilet paper tubes you would like to use. You might also be able to cut up paper towel or wrapping paper tubes.
2. Write the name of the seed you are planting on the side of the tube in permanent marker (it will get wet!). Use your twine to tie the tubes together in bunches of 3 or so, with the labeled sides facing out. Arrange the tubes standing up on a drip tray.
3. Fill each tube with moistened potting soil to within 1/2 inch or so of the top.
4. Plant the appropriate seed in each tube. You can use one or two seeds per tube, but you ultimately only want one plant - if two sprout, you'll just pull one.
5. Water the tubes daily (use a spray bottle if you have it). Keep the soil moist, and soon you will see sprouts starting! Move the seedlings to a sunny windowsill or a grow light. Continue watering regularly until the plants are the size you want for transplant, or the risk of frost is sufficiently past.

We haven't transplanted these outdoors yet (of course), but I don't think they'll give us any trouble when we do. Make sure you label your plants - I wrote on the tubes, but you can use plant markers if you like. Seedlings are quite hard to tell apart!

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Tips and Techniques: Peanut Butter Cups

2012-04-03T09:22:00.000-05:00

This past winter, I was lucky enough to spend a few days down in Florida. And let me tell you, a few days of sun can do a girl a world of good! While there, we visited a candy shop and I couldn't pass up this massive peanut butter cup. It was the size of my fist. And I enjoyed every bite!

With Easter approaching, and Reese's PB eggs on my mind, I settled in to recreate this treat in a more reasonable size.

Homemade peanut butter cups are something that's so simple, it's almost un-intuitive. I hadn't even considered making a home-made version before consuming that monstrosity, but I realized that it was probably just as easy as it seemed - and it was. Anyone can make these! The process is simple, the flavor is customizable, and the end result is more than worth the effort.

The only tricky thing here is figuring out what to make the cups in - what can you use as a mold? I found mini silicone cupcake molds at a kitchen supply store. They hold about 1 tbsp volume each. (Which raises the question: who would make/eat cupcakes that tiny? It's almost cruel!) You could also use mini paper cups from the baking supply section of your store, or use regular cupcake papers for mega-peanut butter cups!

I filled my candies with Justin's honey almond butter - I would recommend using any sweetened nut butter. If you're starting with store-bought peanut butter, sweeten it with a bit of sugar or honey until it tastes good to you. I used semi-sweet chocolate chips here, but feel free to use dark, milk, white, or whatever kind you like.

How to Make Home Made Peanut Butter Cups
Of course, these don't have to be peanut butter - mine were almond butter! Use any nut butter you like.
Yield: 12 candies

What you'll need:
1 cup chocolate chips
6 tbsp or so nut butter, any variety, preferably sweetened
12 mini molds
Microwave-safe bowl for melting chocolate
Teaspoon

Directions:
1. Melt half of the chocolate chips in a microwave-safe container. Spoon about 1/2 tsp chocolate into each mold, and use your finger to spread it up the sides of the mold a bit.
2. Let the molds sit long enough for the chocolate to dry. (Put them in the fridge to speed up this process.)
3. Place a rounded teaspoon of nut butter in the center of each mold.

4. Melt the remaining chocolate chips in the same container as before, and top off the molds with chocolate. Gently tap the mold on the counter if you suspect air bubbles are trapped, so the chocolate settles around the nut butter.
5. Let the chocolate fully solidify (again, you can use the refrigerator to make this go faster). Remove molds, and consume candies!

Tomorrow, it's back to gardening topics - I want to talk to you about our seed starting efforts, and other garden progress!

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Meatless Mondays: Cucumber and Peanut Salad

2012-04-02T10:34:00.000-05:00

For Meatless Mondays, I usually try to feature a main-course type dish that's either vegetarian or vegan. Today, I'm going to break with that convention a bit, because I want to share this salad with you. It's more of a side than a main course, but would work well paired with a soup. It's quick and simple to prepare, and the flavors meld beautifully: sweet cucumbers with licorice-y fennel and crunchy roasted peanuts.

Salads like this are essential spring and summer dishes for me. Simple vegetables, served cold, are the perfect complement to sweltering evenings. It always amazes me how a few unassuming ingredients can combine into something so delicious.

The recipe uses salt to draw out some of the water of the cucumbers. Don't worry, this salad isn't very salty - you will rinse the salt off of the cucumbers before combining them with the other ingredients.

You might notice that there are some pretty little herb plants sitting behind this salad. I saw them at the grocery this weekend and couldn't resist - at less than $3 each, these thyme and oregano plants were an easy addition to our gardening plans.

This recipe is vegan-possible: some vegans don't consume honey, but agave nectar or another sweetener can easily be substituted.

Cucumber and Peanut Salad
I call for persian cucumbers here, which are smaller and sweeter than regular cucumbers and seedless. Feel free to substitute regular cucumbers if you cannot find the persian variety; whether or not you remove the seeds is up to personal preference.
Yield: 6 side-dish servings

INGREDIENTS
6 persian cucumbers (about 4 cups chopped)
2 tsp salt
1 tbsp honey
Zest and juice of one lemon
1 1/2 tsp white wine vinegar
1 tbsp extra virgin olive oil
2 tsp fennel seeds
2/3 cup roasted peanuts, crushed

DIRECTIONS
1. Slice the cucumbers into half-moon shapes, about 1/4 inch thick. Place in a colander and toss with the salt. Place the colander in the sink, and let sit for 15 minutes.
2. While the cucumbers sit, combine honey, lemon zest and juice, and vinegar in a small bowl and whisk to combine. To crush peanuts, place in a zip-top baggie and roll with a rolling pin a few times.
3. Rinse the cucumbers thoroughly, and drain well. Place in a mixing bowl.
4. Heat a skillet over medium-low heat. Add oil and fennel seeds, and cook, stirring constantly, about 1 minute. Pour this hot oil over the cucumbers, and toss to combine.
5. Add lemon dressing and toss again. Stir in the peanuts shortly before serving.

In other somewhat-related-to-gardening news, we're having trouble with a few birds trying to build a nest on our deck - on top of a light that is far too small, so their nests keep falling apart, covering our deck in mud and sticks. I'm not sure how to convince them to give it up, because it's clearly a poor choice of location, but I'm getting tired of cleaning up after them constantly! I think they're robins. Any ideas?

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Applesauce Pizza Crust

2012-03-30T13:46:00.000-05:00

Happy Friday! One of our favorite weekend meals is (big surprise) pizza! Although I love our usual whole wheat dough, sometimes I'm looking for a crust that's a little different. I'll experiment with various flours and add-ins, trying to change the flavor and texture (while still ending up with usable dough!). I recently decided to try adding applesauce - I was hoping to add moisture and softness to the crust. And I'd say I succeeded! We enjoyed this pizza al fresco, thanks to the amazing spring weather we're still having.

Unlike our regular whole-wheat pizza crust, this one is soft and somewhat sweet. The dough has a softer texture and can easily be hand-stretched to make the pizza skin (rather than rolled out). If the dough turns out too sweet for your taste, feel free to omit the honey. We both really liked the sweetness level - it's not super sweet at all, but the sweetness is definitely present.

Applesauce Pizza Crust
Yield: 2 medium pizza crusts

INGREDIENTS
1 cup white-whole wheat flour
1 1/2 cups bread flour
1 1/2 tsp salt
1 tsp italian seasoning (dried herbs)
2 1/4 tsp active dry yeast (1 packet)
1 cup water
2 tbsp honey
1/2 cup unsweetened applesauce
2 tbsp olive oil

DIRECTIONS
1. Combine flours, salt, herbs, and yeast in a large mixing bowl, and stir to combine.
2. Create a well in the middle of the flour mixture, and pour in the wet ingredients. Stir to combine all ingredients, switching to your hands to incorporate all of the flour. This dough will remain slightly sticky, but add a bit more flour if it is too difficult to work with. Knead the dough for about 5 minutes.
3. Oil a large mixing bowl, place the dough in it, and flip once to coat with oil. Cover with plastic wrap and let rise until doubled, about an hour.
4. Punch down the dough and let it rise to double again, about 30 minutes. Preheat your oven to 450 degrees, with a pizza stone on the middle rack.
5. Divide dough into two pieces. Stretch and/or toss on your fists to make a pizza skin the size of your pizza stone.
6. Bake for about 8 minutes, popping any bubbles that form with a fork.
7. Remove the pizza crust from the oven, flip it over, and top as desired (sauce, cheese, you know the drill). Return to the oven and bake 10-12 minutes more, until the cheese is browning and the crust is golden.
8. Slice and enjoy!

Container Gardening: The Costs

2012-03-29T12:53:00.001-05:00

Previously, we discussed our seeds and space, and our containers and soil.

So how much is all of this gardening costing us? Of course prices will vary, depending on where you live, but hopefully our experience can help you know what to expect.

The thing that I didn’t think too much about before we started was how much more it costs to grow things in containers. You must provide every space and all of the soil for the plants, which can add up! Also, because this is our first year gardening, we had to buy nearly everything new. As you will see, we tried to be thrifty where possible, while making a few splurges to get the maximum use out of our space.

EXPENSES:

Shelving unit: $59.99 (Target)

8 large buckets and drip trays: $2.78 per bucket + $0.84 per tray, total $28.96 (Menards)

2 self-watering planters (10 inch): $7.98 (Menards)

4 self-watering planters (8 inch): $8.97 (Menards)

Trough planter: $10.98 (Strader’s)

6” ceramic pot: $4.99 (Strader’s)

We already had a few other small pots that we are using.

2 railing planters: $29.98 (Strader’s)

Seeds: $42.24 (Some from Baker Creek Heirloom Seeds, the rest from Strader’s.)

This was MUCH more than I expected, but we’re growing a lot of different things. The average cost was $1.83 per seed packet. We will be saving seeds from as many of the plants as possible to grow again next year.

Organic potting soil: $58.63 (6 32-quart bags of Miracle Grow Organic Choice – Home Depot)

2 grow lights: $21.94 (Walmart)

These are for seed starting, probably optional if you have a very sunny windowsill

Odds and ends:

$2.09 for wooden plant labels (Strader’s)

$1.98 for hooks to hang grow lights (Home Depot)

TOTAL INVESTMENT: $278.72 (not including sales tax)

Costs we expect to be one-time: all containers/planters, many seeds, shelving, lights.

Costs we expect to have next year: more soil (although we’ll be looking into re-using some), some seeds, odds and ends.

So our investment this year is pretty substantial, but the cost should diminish significantly in the following years, even if some items must be replaced. I’m sure there will be a few more costs as the season goes on, but these are the big ones.

Our two big splurges were the shelving unit and the railing planters – those set us back about $90 total. But the shelves will let us use a lot of vertical space, and ditto for the railing planters. Since we have such a small area to work with, using vertical space is really important. They are also things that we can re-use in the future. I think these will be worth the investment.

Comparing this to the CSA I joined last year, the CSA cost a little more than $400, and I got a few pounds of vegetables most weeks of the summer. This garden will cost us a little less than $300, but we don’t know what kind of output we will get. The CSA and garden both carry the risk of crop failure due to any number of causes (although the CSA is in the hands of a professional, not my inexperienced hands). The garden requires more work – I just picked up the CSA once a week. The nice thing about our garden is that we totally control what we plant, and how we grow things, so there is more choice involved. And I’m hoping that growing some of our own food will be very rewarding.

A few things we haven’t spent money on:

1. Dedicated gardening tools. I’m planning on doing most of the work with my hands, scissors, or a large spoon. This is one of the advantages of container gardening – no back-breaking work to turn up soil!

2. A watering can or garden hose. The hose was an easy decision – we don’t have an outdoor hook-up for one. I’ll try using an old laundry detergent container (cleaned out well!) as a watering can - it's a pretty simple DIY project.

3. Seed starting kits. We are using empty toilet paper rolls (which we’ve been setting aside for a few months now) instead of buying seed starting kits from the store. The cardboard will decompose when we plant the seedlings.

4. Fertilizers or pesticides. We’re planning on using a little counter top compost mix to fertilize plants, and I’ll address pest issues as they arise. Some of these natural remedies will be an additional cost, but I don't know which we will need or use yet!

Do you have a garden? How much would you estimate it costs you to keep?

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