Category Archives: collards

Happy New Year!

Wow! Has it really been almost 2 months since my last post? Time flies when you are having fun and sometime even when you are not.

It’s tempting to post that this is the perfect time to renew goals and resolutions but come on, you’re probably getting that up the whazoo right now and you don’t need me telling you that you need to eat less sugar*, exercise more and breathe a little deeper. You know that already!

So what have I been up to for the last couple of weeks? I finished my first semester of school with straight As, YES!!!! It was tough and totally worth it. In a couple of weeks I start my first field rotation and I can’t wait. We’ll find out next Thursday where we will end up.

In order to have access to fresh greens I have  started an indoor garden. This has been something I have wanted to do for a while and we were fortunate enough to have been gifted this light shelf. I don’t usually do well with indoor plants but having them so close by helps me keep tabs on them. I do need to pick up more herb seeds.

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Here are some collards

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Some arugula

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And some basil

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Some peppers

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Some ends that I stuck in a pot and are doing well

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Like celery

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I also have tomatoes that I don’t remember planting…

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Yep, must have been pulling an all-nighter during that one. I also baked my first bread – here’s a photo of what was left of it.

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I have some dough rising right now as we speak. I really wish I hadn’t found making it so easy! Here’s the recipe:

French Bread
2 Tbs Active Dry Yeast
14oz Water, 110 degrees
1/2 Tsp Sugar
1/2 Tsp Molasses
1 1/2 cup Bread Flour
1 1/2 cup Wheat Flour (or another flour you like)
2 tsp Salt
Corn Meal for dusting
All Purpose flour as needed

Preheat oven to 400 degrees. In a large bowl mix together yeast, water, sugar and molasses in that order, let sit for 15 minutes. Add in the rest of the ingredients and mix with a spatula until well combined and pasty, if it’s too sticky add some AP flour. Let sit for 3 minutes covered with a towel. Then mix again for another 5 minutes. Add more flour if it’s still really sticky, and then cover it with a towel and let it sit until it doubles in size. This could take anywhere from 90 minutes to 3 hours. I preheat the oven  and put some water to boil to get it to rise in 90 minutes. After it’s risen you are going to beat it down again to get the air out. Dust with flour if it’s too sticky to work with. Flatten it out with the heel of your hand and shape it to look like a cigar with the seam on the bottom pinched together. Make sure you do this on the surface that you are going to bake it on (i.e., I use a pizza stone) and that the bottom is  well floured with corn meal or some other flour. Let it rise covered with a towel for another 30 minutes and once it has risen again – and sometimes they don’t so don’t worry too much if it didn’t rise – cut 3 slits across the top, place it in the preheated oven and bake for 20 – 25 minutes or until it sounds hollow when you knock on it. Let it cool on a rack and enjoy. That’s it, easy peasy! One of my favorite snacks is to spread a slice with avocado and top it with basil and a little salt – YUM!

* I’m doing a Sugar Blues workshop on January 19th at Jack’s Health Food Country at 1pm so yeah – I am gonna tell you to eat less sugar!

September 2012

This has been my mantra for the last year, now that it’s here my world feels exciting and new.

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Lots of new beginnings for September 2012: school and business ventures. I may even be cheesy and call it a journey (you know I had to tie in the boat photo somehow!)

What I have learned in the last year is to have more faith that things will work out. While the fear of change will always be there the fact that you are trying something new, taking a risk is one way to grow. Nothing grows in stagnant water, or to please my biologist husband, maybe what does grow is small, dark and slimy.  Not that there’s anything wrong with that, me –  I prefer big, bright and shiny.

And speaking of bright and shiny I have begun my fall garden, so far I have peas and collards coming up. I still have tomatoes and Hooray! I have a beautiful butternut squash that was still in perfect shape. I was afraid it was going to have little bites since no one was around to keep the critters at bay. Maybe next week I’ll have a butternut squash risotto recipes for you. YUM!

Spring has Sprung!

Well it’s definitely spring time in Jersey, it’s going to be in the 80s next week…  I went ahead and took an inventory of what’s popping up – other than a ton of Lamb’s Quarters – UGH!

We have tons of scallion that Jared has been cultivating

They’re pretty huge – I thought they were the leeks we planted years ago. We also have some pretty mint weed that been taking over one side of the yard. Jared believes it’s Creeping Charlie.

And of course we can’t forget about our Dandelions

Personally I love the way the yellow and the purple looks together, since they are complimentary colors  it’s obvious they would be compliments in nature

On the other side of the yard we have a couple of our veggies coming in, here are Collards, Spinach and Kale

Our Asparagus is also doing pretty well. This is the year we can finally harvest them – yay!
Our herbs also did pretty well. We have some Sage 
and Oregano.
Let’s not forget the rogues, here is some Lemon Balm that sprung up in an unexpected spot
and a Kale that popped up in the yard.
And of course we can’t forget the Catnip that Lola found!

Have we got a VIDEO??

OK that’s one of the few Young Ones references I can remember…

So I decided to make this entry a video blog… a VLOG! Welcome me to the 21st century!

**IN MEMORY OF PIPPIN** 

 WE MISS YOU PRINCESS

MAY 2004 – SEPTEMBER 16, 2010

Winter Warriors

So as a newbie planting greens I didn’t know that they could be so hardy and overwinter. we have a Spinach bunch and Two collards that started coming up in March…

And no, those are not rabbit or deer nibbling on the Collards, I can’t just help myself taking a piece now and then

I have also planted two rows of Collards and am looking forward to the harvest.