Sunday, March 18, 2012

Garden-y Goodness

Mike and I worked outside ALL day today. It was great. I cleaned up the front yard and found that my sweetgrass that I planted last summer had spread all over the place, transplanted tulips, pulled up the old castor plant and the sweet annie, and all around made it look a bit more tidy.

And then.

The backyard.


We planted all sorts of cool weather crops today including baby choi, green and purple cabbage, arugula, mizuna, spinach, scallions, beets, and carrots. Before we did all of that though, we had to do a bit of rearranging and soil tilling.  I purposely left some carrots, kale, and a collard plant in the ground last fall so that they would make seeds for me this spring for the following years planting.  We had to move all of those plants into a new area so that we could till up the soil.  Here is a picture of their new home:
I am so glad we accomplished so much today! My back is definitely feeling it, but it's all worth it. 

One last picture, 'cause this one just has to be seen.  This carrot was by far the biggest, most fat carrot I've ever seen, let alone held. Here it is!

:) Happy gardening! It's spring!

Monday, March 5, 2012

Creamed Kale and Leeks

This is one of my favorite ways to get some greens in as a side dish for supper or as a side dish to some eggs in the morning for breakfast.  Full of healthy fat and fat soluble vitamins, pastured cream is the perfect complement to a bitter, leafy green.  Kale and collards can be used interchangeably in this recipe -- they both work perfectly well!

1 large bunch of kale or collards, washed and cut into 3 inch lengths
1 large leek, sliced horizontally, white and light green parts only
2 Tbs bacon fat or other stable animal fat
2 c. pastured cream
2 cloves garlic, minced
sea salt and cracked black pepper to taste

Melt bacon fat in large skillet over medium heat.  Add sliced leeks and saute until soft and lightly browned.  Add cream and bring to a light simmer.  Add kale or collards and cook until cream is reduced and kale or collards are limp (5-10 minutes).  Remove skillet from heat and add minced garlic, sea salt, and cracked black pepper.  Stir to combine and serve.

Thursday, March 1, 2012

Of knittens and gardens...

I've been busy.

I swear!


baby horehound -- look at those cute little hairy stems!!

baby white sage



...And last but not least, the super duper time-consumer... knitting!!! I am currently knitting this sweater and have every intention of completing it by the end of March.  I know, I know, that's a lot to do in one month...but, I am feeling good about this so I am gonna try my hardest to finish in my timeframe! So far it's been a lot of fun to knit.  It's my first charted project, so it was a little daunting at first, but I've got the hang of it now.  I'll continue to post progress updates, 'cause I'm just super excited about it.
Beatnik -- Knitted in Berroco Ultra Alpaca -- 50% wool, 50% alpaca