Healthy Beet Chips!

Slice up some beets, put them in a dehydrator for 4 to 6 hours, and you’ll have healthy little chips you can pack with your lunch. It’s like medicine, really, but better tasting. I love these salty, earthy chips.

Dried Beet Chips


Cruciferous Harvest

Had to give in and harvest the cabbage and Brussels sprouts from the garden. There are still beets out there, but their days are numbered.‪#‎needlongergrowingseason‬ ‪#‎tryagainnextyear‬

Here’s to more cabbage and Brussels sprouts in 2016!

Brussels sprout and cabbage 1

Brussels sprout 2

Brussels sprout 3


Lunch from Our Garden

Lunch from our garden: roasted beets and greens, squash with almond pesto, and tomato-cuke salad with raw pumpkin seeds.

Lunch from the Garden

Too Late for White Eggplant

Too late for the white eggplant I grew from seed, but it blossomed. Yay! I’ll try again next year.

Eggplant blossom

Today’s Garden Harvest

Today’s harvest. Beets, garden cukes, lemon cukes, cherry maters, and basil.

Today's Harvest

2015 Vegetable Garden

The garden this year was better than ever. Practice and patience are key to veggie gardening. I thought my garden would look like this the first year I tried my hand at it. Little did I know it would take five years to get to this point! 2015 Garden

Lemon cukes tower over marigolds (cukes are from seed starts, and the marigolds are a volunteer from seeds I planted three years ago).2015 Garden 2

Gotta love basil (direct sowing).2015 Garden 3

First attempt at Brussels sprouts (from seed starts).2015 Garden 4

First attempt at cabbage (from seed starts).2015 Garden 5

Roasted Fava Beans from the Garden

If you have a garden, I highly recommend growing fava beans. They are easy to grow and are a cool-season crop, so they can be planted earlier than other commonly grown garden beans. They can also be grown as a garden cover crop. Raw or roasted, they are exquisite, and they quickly earned a permanent place in our garden.

Goodies from the Garden 3

Shell the beans.

Goodies from the Garden 5

Remove the waxy outer coating on the individual beans with a paring knife. If the beans are young and small enough, you can skip this step. I have also read that even if the beans are larger like the ones pictured, you don’t have to remove the waxy coating. If you leave the waxy coating on, it turns gray, and that might not be as visually appealing; however, the cultures that regularly eat fava beans do not remove the coating. After shelling the beans and removing the coating (or not), blanch the beans for a few minutes. I did remove the waxy coating on these. I haven’t tried preparing them with the coating left on, but I’ll be experimenting with that next year.

Below are the roasted favas. I tossed them with olive oil, salt, and pepper, and roasted them in a 325 F oven for about 5 minutes. They were divine. Nutty, fresh, and sweet.

Goodies from the Garden 6