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.
Mmmm. Yummm. These were the veggies I had in my salad today: halved grape tomatoes, zuchinni and yellow bell peppers. It is a modified version of the Classic Salad in my Whole Foods Binder System (I didn’t add the corn or chives). Also in the salad was romaine and a homemade version of ranch dressing. I won’t post the recipe for the ranch because it truly did NOT turn out very well… It might have been better if I had not accidentally added vanilla flavored almond milk instead of plain…! I’ll keep working on that recipe. 🙂
This spinach came up this year from last year’s roots! I was outside cleaning up beds and getting them ready to plant in when I saw these full grown/ready to eat spinach plants.
Have you ever tasted spinach that has been through a frost? It’s like sugar! Sweet crunchy goodness first thing in the spring is a gardener and whole food eaters dream:) It is too cold for the moisture in the beds to be used up by the plants or to evaporate, so I don’t have to water or fertilize. Just eat. The plants won’t grow super fast in the cold but they were a surprise I’ll take any day.
I have been learning how to make biscuits from sprouted grain and it’s so simple! I have tried several different kinds of grains now and have had measured success with all of them.
Sometimes I have to add flour to get it to the right consistency but it all works out in the end and we get to have biscuits that more healthy than I could achieve any other way!
I start out with sprouting 2 cups of grain for a couple of days until I see a sprout forming. (cover the grain with water for 12 hours, then rinse a couple times a day and keep moist but not covered with water for a couple of days)
When the grain is sprouted I put it in a food processor and process it for about 5 to 6 minutes until it forms a ball. Then I add 2 Tablespoons of coconut oil, 2 teaspoons baking soda, and 1 teaspoon sea salt. I process it for another minute, then roll out the dough, cut it with a biscuit cutter, put them on a greased cookie sheet in the oven for 20 minutes at 350 degrees and voila! Sprouted grain biscuits. Could you get much easier? Well, I do have some tricks that change the recipe a bit and don’t make round biscuits, so if you don’t mind imperfection then check out these tips:
1. If I add water to the food processor at the beginning of blending it goes way smoother. This means I have to add some flour at the end to make the dough the right consistency, but it is easier in the long run.
2. Instead of cutting out the biscuit shapes I have been just covering a greased cookie sheet with the dough and baking it for 30 minutes. When it’s done and cooled I cut it into squares. So easy.
I have fallen in love with beets again this year! The ones coming from my garden are heirloom, organic Detroit Dark Red and Chiogga. The Chiogga ones look like a bulls eye. So cool. Together they make a beautiful delicious pair.
The first time I saw the beets were ready to start harvesting, I brought a bunch home and cooked them in a simple but very satisfying way. I didn’t bring home nearly enough, so we each only got to sample them. I will be cooking them like this again, that is for sure.
First, clean and peel your beets. Then slice them to about 1/4 inch per slice.
Put the beets in a frying pan with butter! Isn’t it sounding divine already!!?
Fry the beets until they are starting to brown, then put about 1/4 cup of water in the pan and top with a lid.
Let the beets simmer/steam until they are soft.
Sprinkle with some sea salt or salt replacer and dish up.
Chances are you will want more than you made, so be prepared to do it again. 🙂
Fry Zucchini that has been sliced thin with some onions.
When the onions are looking translucent add: tomato sauce, diced fresh tomatoes, a bunch of fresh basil, garlic, and sea salt or salt replacer like Herbamare. (I would add mushrooms next time too.) Let this simmer until the squash is tender.
You could put this on top of cooked pasta, rice, or quinoa. We stirred in sprouted and cooked white beans. It was filling and yummy that night and cold the next day for lunch.
I will definitely be making this again soon. It uses the foods from the garden and is so easy to make.