OK, in my last post I had a garden wishlist and well, yeah, since then I started a lot of seeds. Sometimes what you wish for is a good thing and comes true. Check out what’s been growing since we last chatted:
Cucumber, Spaghetti & Butternut Squash
Sweet, huh, all were planted between 4/5 – 4/9. I am very happy and can’t wait to transplant them next month. Our last frost date is 5/15, though I have a feeling we are done for the season, I hope!
There was something else that I wished for that didn’t turn out quite as well as my seedlings or as I had hoped for. I had a position at a shop that was always a dream job for me, the kind of store I thought I was meant to be working in. I loved the customers, however my values didn’t align with the owner’s and a falling out in January didn’t make it any easier. Why did I stay? Well, I needed the income and the people I met kept me coming in, and quite frankly I liked getting the discount. A few weeks ago I was asked to leave that job and I am glad it happened. I was not happy there and though the customers kept me there I felt my vitality being zapped when I dealt with the owner, which was always. I don’t blame him, I should have left a lot sooner.
The big lesson that I learned from this whole experience is that if something doesn’t feel right then it isn’t. Sometimes it’s not easy to change a situation, however, you have to do what’s right for you. Like plants we all need the right environment to thrive.
Posted in Black Beans, Butternut Squash, Calabasa, Cucumbers, Garden, Indoor Garden, Kabucha, legumes, seeds, Squash, Sunflowers, Zucchinis
Tagged Black Beans, Butternut Squash, Garden, Gut Instinct, health, Health Coaching, Healthy Lifestyle, Indoor Garden, Kobucha, Spaghetti Squash, Squash, Sunflowers
So I am getting ready to start some seeds indoors and have been thinking of what I want to grow this year. I have some kobucha squash seeds that I saved that I will be planting in the next few days. I harvested them a little while ago so they will hopefully be viable.
I have some dill and garlic chives going on in the light shelf too. I also planted rosemary but I don’t think it’s germinating. There’s something there but they could be weeds from the garden I use garden soil and reuse potting soil so anything can be coming up.
I have tomatoes and peppers going strong, a little too strong and am afraid that they may outgrow their pots before mid-May. I was hoping to have them produce fruit inside but they are taking forever to grow (I know I am contradicting myself here, stay with me).
So that’s what I have, what about what I want? I want the squashes, I also want cucumbers. I have had NO LUCK with cucumbers, not sure why they produce fruit and it’s small and shrivels up in no time. I want beans, lots and lots of beans. Jared and I talked about it and we both agreed to try to plant beans this summer, I want to plant all of the legumes we eat: peas, black, kidney, navy, chickpeas, adzuki and pinto. I am not sure if any of these are pole or bush or whatever so it will be fun to experiment. Now I just need a spot to start them inside
What’s on your garden wishlist? Please feel free to share what you are planning on doing this year and any tips you have for beans!
Posted in beans, Black Beans, Cucumbers, Garden, Indoor Garden, legumes, Peas, Peppers, seed starter, seeds, Tomatoes, Uncategorized
Tagged Cucumbers, Dill, Garden, Garlic Chives, Indoor Garden, Kobucha, Peppers, Seed Starting, Seeds, Tomatoes
These black bean burgers were very yummy. I served them on a sprouted grain bun with mashed avocado sprinkled with course black pepper and lime juice, tomatoes and radicchio from the garden.
Goya Black Beans, 1 can half drained
Onion, 1 small finely chopped
Hot Chili Peppers, 1 pepper finely chopped
Garlic, 2 cloves finely chopped
Bob’s Red Mill Vital Wheat Gluten, .5 cup
Bread Crumbs Panko, .5 cup
Water, .25 cup
Olive Oil, 2 tbsp
Organic Vegan Worcestershire Sauce, 2 tbsp
Cumin – ground, 1 tbsp
Chili powder, 1 tsp
Salt, .5 tsp
Drain and rinse half the can of black beans. Put all of the beans in a large bowl and set aside.
Chop the onion, garlic and pepper. Mash the beans and add all of the remaining ingredients. Mix together until the mixture is sticky and burgers can be formed.
Refrigerate for 30 min. Freeze any extra burgers.
Cook in a pan with oil about 8 min per side.
Number of Servings: 6