Planting Onion Sets in Spring

It is officially spring and I finally had a day I could start planting the onions. I would like to have planted them a few weeks ago but it is by no means too late. I want to make sure my spring cool weather plants are in by April 9th. They came in the mail a week ago and we kept them fresh by storing them in the fridge until we could plant.

Planting onions is going to be a big task this year because dad ordered $27 worth of sets. That’s a LOT of onions! We more than likely will be selling them this fall because I don’t think we will need that many for the year. It’s better to have too many than not enough though and I can’t stand buying produce when I can grow it on my own and know exactly the methods it was grown. I don’t have to worry about consuming pesticides when the food comes from my backyard.

Today we planted 5 beds of onions and we didn’t even use a quarter of what we bought! Yikes… When I lived on the farm it would have been no big deal but when space is limited in the garden you have to plant wisely.

I started working with the beds just like when I did the garlic.  Then I made my rows and started setting the onions in. I made a video so it is easier to see exactly how I do it. Leveling and making rows

I set an onion in the shallow trench I made, allowing the roots to splay out on the soil and not be all bunched up and tangled. Then I move soil to cover the roots and partway up the onion. Tamping it down gently but firmly so the onion will stay standing up and get a good beginning, I move on to the next plant. I made a short little video to show you how. Planting Onions video

The onions we have been growing get huge, so I plant them 5 or 6 inches apart. The recommended spacing is 4 inches. Usually I only do two rows in my 18″wide beds but I’m thinking with as many onions as I have got to find homes for this spring, I may double them up.

I want them to have plenty of room for good air flow. I also want them spaced far enough apart that they are not competing for water and nutrients. Today I planted only the two rows but I’m seriously contemplating going back and doubling what I did. I’ll get the advice of my dad before I do. He, my mom and I are partners in crime as we plan what to grow in our joint garden. 🙂

Now is the time to be getting in you spring plants. These will include lettuces, spinach, radishes, peas, chard, kale, green onions and anything that can handle a little bit of frost as we move into warm weather. I have another post from a couple years ago that might be helpful.

4 weeks before frost date

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Happy Planting!

Elisa

 

 

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Fall Harvest Soup Recipe

Today my son wasn’t feeling well, so I wanted to make a soup to nourish him and make him feel loved 🙂 Don’t you like it when people do things for you when you are sick?! It isn’t very often that we get sick around here so it is kind of a big deal that one of us isn’t feeling well. This particular son ate something completely “un-nourishing” the day before he got sick, so it didn’t take me by surprise that his defenses to germs were down.

We have an abundance of fall garden produce to be using up this winter, so I started with Continue reading “Fall Harvest Soup Recipe”

Wheat Berry Stuffing

Lunch today was so wonderful! I LOVE stuffing but I don’t want to be consuming so much wheat that has been ground face powder thin and then baked at a high heat killing all the nutrients. Plus, it makes me heavy and tired. Anyway, I LOVE stuffing! So, today I took my wheat that I had soaked and low heat cooked and mixed it with some butter, onions, celery and stuffing herbs ( sage, thyme, savory, vegesal instead of salt) and voila! Stuffing that nourishes! I’m so excited. I might eat this every day. Continue reading “Wheat Berry Stuffing”

Quick Hawaiian Haystacks

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These are the toppings for our lunch today. Braggs liquid aminos, bell peppers, celery, olives, pineapple, red onion, and a cashew sauce. It is a version of Hawaiian Haystacks. In a traditional recipe there would also be chicken and a fatty dressing. We like this one:) Sometimes if we are in a big hurry, we will use a can of creamed corn for the sauce.

Here is the recipe for the sauce. It is soooo good!

Cashew Sauce

1 cup cashews
1/2 cup non dairy milk
2 Tbs. Nutritional yeast
2 Tbs. Lemon juice
1 Tbs. Dijon
Dash black pepper
1/2 tsp. Salt
1 tsp. Garlic powder or 6 cloves roasted garlic
Optional: 2 Tbs. Parmesan
Blend it up and use as a Caesar dressing or like I did on rice!

Food Journal January 25th Day 3 of a Detox Diet

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Today I had my daily smoothie at 11:30. I was going to stop doing intermittent fasting but I was not hungry until 11:30 and I did not want to force myself to eat. I’d have to see some major evidence that eating when you’re not hungry is good for you before I would do it. I already have issues with food, why would I want to start another one. Half an hour after my smoothie my 13 year old boy made baked sweet potato fries, so I had some of those. He did a good job seasoning them with olive oil, salt and Italian seasoning. Next time I suggested he cook them at 450 degrees for 20+ minutes to get them a little more crisp but the way he did it was fine too.

I ate again at 7pm. I meant to eat earlier but it just did not happen. I spend time canning the tomatoes that we had run through the food mill and froze last summer when we were being over run with fresh food from the garden.  I’ve got another 5 gallon bucket to do still….

canning tomatoes

For dinner my 12 year old boy and I cooked tilapia for those in the family who want animal protein and a salad with lots of greens, cucumbers, mushrooms, avocado slices and a few olives. We also heated up the rest of the Lentil Soup from yesterdays dinner. Yummy food. The avocados and olives are great sources of fats. I doubled up on veggies to make up for not eating the fish. Veggies have the right amount of protein our bodies need if we eat enough of them!

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When we were through eating, there were leftover mushrooms so I sauteed them with some onions, salt and olive oil. I don’t love mushrooms raw but I adore them when they are cooked. Mmmm. I didn’t take a picture of them before they were gone, ha ha!

So, all in all a pretty good eating day. I have been 3 days without any form of sugar other than what is in berries and apples. I am also staying away from the other 6 foods that most people are intolerant to. They are eggs, soy, gluten, dairy, corn and peanuts. I’m doing this for 21 days and then slowly I’ll add those things back in to see if I am intolerant to any of them. Day 3… done.

P.S. I have felt terrible for 2 days. I know it is detox symptoms so that is encouraging. Detox symptoms can range from fevers to cold symptoms to the flu. Mine is a headache, stuffiness and being tired. I drank a bunch of water today that will help flush out the stuff my body is trying to get rid of that is making me sick. So anyway, I did not exercise today because I don’t feel good.

 

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Food Diary 1-13-15

I am focusing on one goal a month. This month my goal is keeping my eating window at 8 hours. I start eating a noon and end at 8. I started doing this more than a year ago but was not 100% consistent so I am working on it. You can read more about the benefits of Intermittent Fasting and find out why I think it is awesome. When I took my course through the School of Natural Healing I learned about how the body digests and assimilates food and  I was taught that eating nothing, or just fruit until noon is optimal. That was years ago and now scientists are catching on to it. Interesting how that happens.

I started this blog in 2010 by journaling what I was eating. I have decided to continue on with that for a while. It will help me to keep honest in walking the walk that I teach and maybe it will give you some ideas on how to get more whole foods into your diet too!

  • Noon: my daily protein shake after exercising It has 1 cup water, 1/2 cup mixed berries, 1 T. flax, 1 T. hemp seed, 1/2 teaspoon Moringa powder, 1 scoop Amazing Grass greens, and 1 scoop Sun Warrior blend protein powder. I blend it in my Magic Bullet.
  • Today’s raw veggies were cucumbers and carrots. I made hummus to dip them in. The recipe was 1 undrained can of chickpeas, 1/4 cup tahini, 2 Tablespoons olive oil, the juice from 1 lemon, 1 teaspoon salt and a small garlic clove. I tossed it all in the food processor. It is a bit runny because of not draining the chickpeas which means it mixes well and dips well. I think I’ll make it thicker next time.
  • Dinner was Veggie Pot Pie with whole grain bisquit topping. Yum. I also cooked up some frozen peas and broccoli with some onion and a bit of butter.

That’s it for today. Actually, maybe I should log what exercise I am doing too. Today was an off day for exercise. I take Wednesday and Sunday off but I did work on my planking goal and did 30 seconds. I also did the Tabata method of High Intensity Interval Training with my Hula Hoop ! 🙂 Fun.

Crisp Bean Burritos

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These burritos are my 8 year old sons specialty these days. He gets excited if you say you are hungry because it means he can go cook a burrito for you. They are quick and filling and cheap which is nice in a house full of growing boys.

In this picture you will notice our morning oatmeal coming to a boil next to his pan. That’s because he wanted burritos for breakfast instead! He’s a funny boy but he’s turning into a great cook.

The beans we use are most often the ones I have soaked, sprouted and slow cooked so the nutrition is phenomenal. I like to mash them in a hot pan and add some of my home mixed taco seasoning and garlic powder. I add water if it’s too dry and keep smashing until they are the consistency I want. I also like to sautee onions in them sometimes. I have a recipe for them in my Whole Foods Binder along with a tutorial on how to sprout the beans.

He uses corn tortillas because he is sensitive to wheat. We get awesome tortillas from Bountiful Baskets. (Not to mention fresh tasty fruits and vegetables.)

Here is his process:
1. Spread homemade refried beans on a corn tortilla.
2. Roll up the tortilla.
3. Fry in a small amount of coconut oil until crisp.
4. Dip in salsa and enjoy!

Talk about simple. It’s awesomely simple. And cheap. And filling. These are things I highly value these days.

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Default Salad Recipe

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This was our yummy lunch today. I call it the default salad because it is what we eat when I don’t have something else planned. I will share the recipe with you:)

Serves 4
Default Salad

1 head romaine, chopped
3 tomatoes, chopped
2 cups in season vegetable(we used asparagus from our garden!)
1/4 red onion, chopped
4 hard boiled eggs
4 small handfuls croutons (we like to make our own out of whole grain bread when we have time)
4 Tablespoons ground flax
4 Tablespoons raw sunflower seeds

Divide the ingredients between 4 different plates or large bowls and top with your favorite dressing.

The dressing I used is my Better Than Ranch with green onions that made it green:)

Better Than Ranch
1 T. White wine vinegar
1 T. Lemon juice
1 1/2 T. Nama Shoyu or Liquid Amino or soy sauce
1 Clove garlic
2 Green onions or sliver of red or sweet onion
1 t. Mustard
1/2 cup vegenaise or mayonnaise or almondaise
1/2 c. Sunflower seeds
1/2 c. Water or almond milk
When blended pulse in:
1 T. Fresh parsley
1 T.  Fresh Chopped chives

Grind the nuts and add the rest to be blended together.
I used a cheap version of a magic bullet to make the dressing and it worked great.

Happy Helathy !
Elisa

WWW.inthegardenofeatin.com

Planting 4 Weeks Before Last Spring Frost

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These are the seeds you can start now(April 9th) if your last frost date is in 4 weeks. Our last frost date here in Erda is around May 3-9 depending on who you talk to. The state extension even has varying dates on the internet.
If you didn’t start your onions from seed a few months ago, your onions won’t get big bulbs if you plant them now but you could eat the greens still. If you want bulb onions then plant onion sets which are onions that someone already started for you. You can buy them at a home improvement store or a nursery.
Everything else can be planted as seeds.
Happy Planting!