I saw this on pinterest – and totally fell in love.
so I convinced my dear hubby to cut down a pallet – I knew I couldn’t fill a whole full-sized pallet – so we just cut it down to a more manageable size.
You’re supposed to put the plants in as tightly as possible without gaps of soil.
I bought what I thought was a ton of herb plants – parsley – basil, dill, chives, mint, thyme.
It didn’t fill it all the way up – this is my result – but it was fun to make – and I definitely love – just leaning out the door to clip fresh herbs for sauces, salad dressings & smoothies – whenever I want!
I ordered chick pea flour on Vitacost.com – I thought I’d make falafel.
Following the recipe on the back of the package, I got some dry nasty little balls of lead that were completely unappetizing.
I then attempted to make socca – and it was just okay – kind of dry.
I’d just about given up hope, when I decided to try a smaller, quicker version of socca- I mixed just a little bit of the flour & water, tossed it into a frying pan with some coconut oil – let it brown on one side, flipped it, and topped it with salsa & vegan cheese & then tossed it under the broiler for just 5 minutes.
It was fantastic.
I have found mung bean love!
It took a while. I still had the old bag of mung beans from last fall, and was in no rush to use them up.
I also had a colossal failure in making falafel with chick pea flour. So I’d been googling recipes on how to make my own veggie burgers – when I stumbled across this – http://www.nourishingmeals.com/2010/02/spicy-thai-mung-bean-burgers.html
I made the mung beans and the quinoa – and mixed up the batter – but they were still warm – so I put it in the fridge over night – the next day it was still a bit too wet to make patties – so I stirred in some of the chick pea flour until I got a better consistency.
Then I made patties & fried them in coconut oil – soooo good.
I went back to nourishing meals to find some sauce and salad dressing recipes – all 3 were fantastic.
Below is a pic of chickpea burger with sweet potato fries and tahini dressing – sooo000 good!
Well, here it is. My entire cauliflower harvest for 2012. It was not enough to make a side dish – so had to add some farmer’s market peas. We got so little broccoli it was not worth taking a picture. Hubby has forbidden me from planting either again.
This is my 2nd month of exchanging fun food gift boxes.
My package this month came from Amanda in the midwest – check out her blog at www.semihealthyblog.com
She did a great job – I love trail mix (and the caramel chocolates were a lovely addition), granola bars, and I’ve been drinking more and more tea.
My kids chowed down on the Special K bars, and I must admit that even as I’m typing this entry – I’m eating the microwave popcorn.
Which pretty much means that all of my lovely care package is gone! So – two thumbs up to Amanda!
This super fun idea is from the “Lean Green Bean” blog.
More info is here – http://www.theleangreenbean.com/foodie-penpals/
The CSA basket – week 3 contained 3 heads of lettuce, two swiss chard, a bunch of kale, rhubarb and beets, plus a $15 gift certificate to the greenhouse.
I sauteed a pile of greens and topped them with chopped pecans and bacon bits.
I simmered strawberries and rhubarb with honey and mint for a yummy dessert sauce.
Finally – I boiled the beets and hard boiled eggs to pickle them – Pennsylvania style.
Finally – I took my $15 gift certificate and got bunches of herbs (since it’s late in the season, all the plants were 1/2 off – so $15 went pretty far), I got mint, sage, parsley, oregano, and basil.
I’m hoping to make a miniature version of this vertical herb garden – http://fitfoodista.com/2012/05/build-your-own-vertical-garden/
We’ve had a bunch of rhubarb from the CSA the past couple weeks.
My hubby loves Rhubarb strawberry pie – however I’m trying to resist the urge to head straight to desserts with the rhubarb.
So, last week I made Lentils with rhubarb – yummy!
I also found this website of savory rhubarb recipes that I hope to try soon –
Finally- I made rhubarb oat muffins – http://www.tasteofhome.com/Recipes/Rhubarb-Oatmeal-Muffins – which are yummy, dense & not super sweet – but are a nice breakfast on the go – I used spelt flour for a little added wholesomeness.
Be sure to refrigerate the muffins – I left mine on the countertop – my hubby had one on day 4, and it had sprouted!