If You Like Piña Coladas

In my neck of the woods, there has been a steady Summer rain falling for the entirety of this balmy National Piña Colada Day, and I can't help but think, somewhere, Rupert Holmes is very pleased.  With that, I give you my personal piña colada smoothie recipe —

Here's what you need:

4 Cups frozen pineapple chunks

3-6 bananas chunked & frozen

1 Cup full-fat canned coconut milk

1 Cup filtered water

1/4 Cup pure, organic maple syrup

1/2 lime juiced

1" knob grated ginger root

1Tablespoon unsweetened organic shredded coconut

Here's what you do:
In a 72 oz sturdy blender place pineapple chunks around the bottom, and fill the pitcher the rest of the way with pieces of frozen banana (Tip: when you freeze bananas you'll want to peel them, and chunk or cut them up first, then bag and freeze).  Throw in the rest of your ingredients, and blend the hell out of it (you may need to stop a few times in order to scrape the sides of your blender's pitcher).  That's it!  If you'd like to enjoy this as a dairy-free "nice cream" option, transfer your mixture to a freezer-safe container, and freeze for 2-4 hours before serving.

This is an incredibly easy, but delicious, and festive concoction to have at Summer gatherings, and is a perfect alcohol-free option that can accommodate a good swath of guests, and their needs without singling folks out, and excluding them from the fare.

Happy sipping!

Merry & Bright

As the year winds down, it seems we are bombarded with pumpkin or peppermint everything, and the hotter the better!  So, for anyone (like me) needing a recipe for something bright, crisp tasting, and a little bit different...

Here's what you need:

(All fruit is frozen) 

• Bananas 3
• Cranberries 2 cups
• Mango Chunks 3 cups
• Raspberries 2 cups
• Ginger Root 1" knob, grated
• Shredded Coconut 1 Tbsp (+ extra for garnish)
• Full-Fat Organic Canned Coconut Milk 2/3 cups
• Pure Organic Maple Syrup 1/4 cup
• Water 1 cup

Here's what you do:
Throw everything in a large blender, and blend the hell out of it.  Pour, sprinkle with a pinch of extra coconut shreds, serve & enjoy!

When using all frozen fruit like I am, you may need to give your blender intermittent rests, and add a little more water.  If you prefer a thinner consistency, add more water, or use fresh bananas rather than frozen.

This recipe makes about 64 ounces.

Currant Affair

Summer is more than simply winding down in my neck of the woods.  In the span of a week I've gone from nauseating heat + socked-in smoke filled Puget Sound from the BC fires to bundling up in my amazing technicolor dream-sweatsuit.  And that can only mean one thing: Baking season has arrived!

Turn the Beet Around!

After compiling last year's list of the 15 Seeds to Order and Sow Now, I've narrowed down, and decided on the varieties I'll be planting in my beds this year for a fall-winter harvest. 

Arugula
Beets
Broccoli
Brussels Sprouts
Kale
Leeks
Spinach
Swiss Chard

The key is getting your seeds in the ground a full 2 months before the first frost hits in your region, so right now in the PNW is the perfect time to start turning your soil, clearing spent plants you won't be using for seed saving, and adding any composted material to your garden!

xoxo

How Does Your Garden Grow?

Things are starting to warm up around here, and the seeds I started indoors back in February are now outgrowing their containers, and barking to get outside, which means it's time to map out the blueprint of their new dwellings while I start the hardening off process for these youngsters.  And because I'm such a nerd, this means I'm grabbing blank sheets of paper, my ruler, and makeshift seed-bank (keeping all growing instructions at my fingertips) to plan it all out. 

I Love You From My Head Tomatoes!

This week marked the six week point before Spring, and around here that means dusting off the seed basket because it's tomato time!  My foolproof method includes egg cartons, potting soil, and a large seal-able food container.

I start with a clean egg carton (cutting off the lid to use as a mini-bed to start my poppies in), filling each divot with potting soil, placing about 3-5 seeds per divot, and lightly covering with more potting soil.  After placing the egg carton in the base of the food container, I add 1/4" of water to the food container in order to keep the egg carton damp without disturbing the seeds by watering from the top.  Next I place the lid over top (not tightly) leaving small gaps for fresh air to enter, and place the entire apparatus on my clothes dryer to keep the contents of the container cozy, but not hot.  In 5-6 days vigorous, little green sprouts should be making their presence known!  At this point it's time to move them to a sunny window.

Once seedlings are established (about 2-3" in height), I separate them and move them into larger containers for the hardening off process.  Averaging 2-3 starts per container, I allow them to grow indoors to about 6-8" tall before taking them outside for a few hours a day for bright sunlight, and fresh air.  When Spring storms begin to wane, and it's time to plant the starts in the garden, don't be afraid to plant them pretty deep.  The little hairlike structures along the tomato plant's stem can turn into roots for the plant if covered in soil.  This is great if your starts became a little too leggy to look like they'll withstand even the mildest Summer breeze, just plant them a little deeper than you typically think you should, and give your plant the opportunity to establish a robust root system - after that everything else seems to work itself out.

Happy planting!

Berried in Bliss

Here's what you need:

• Ice cubes 6-8
• Bananas 4
• Blackberries (frozen) 2 cups
• Raspberries (frozen) 1 cup 
• Ginger Root 1" knob, grated
• Açaí Powder 1 teaspoon
• Carob Powder 1 tablespoon
• Shredded Coconut 2 tablespoons
• Full-Fat Organic Canned Coconut Milk 2/3 cup
• Pure Organic Maple Syrup 1/4 cup
• Water 1 cup

Here's what you do:
Throw everything in a large blender (ice in first!), and blend the hell out of it.  Pour, sprinkle with a pinch of extra coconut shreds, serve & enjoy!  Remember, if you like a thicker consistency, peel, break into chunks, and freeze your bananas first (I like to keep a bag of them on hand for when the mood strikes).

When February rolls around, it seems, we're bombarded with decadent desserts, and chocolate everything at every turn.  For those of us who can't participate in the month long cacao-love-in, I've created a faux-chocolate treat we can spoil ourselves with.  Make a batch for you and your sweetheart, and help them warm up afterwards!

xoxo

Lord Almighty, I Feel My Temperature Rising!

And, not just because I'm a hunk of burning love.  As Summer lulls on, the mercury keeps surging, and it's got me looking for new ways to stay hydrated, and cool

leading me to peppermint infused water.  

Since the menthol in peppermint can actually induce a mild sweat, it's considered a cooling agent, and is quite refreshing in small doses.  Peppermint is also a source of calcium, magnesium, and potassium - some of the crucial building blocks for our electrolytes, which are often easily depleted by guzzling tons of ordinary water in hot Summer months.  Ok, so while we may not be bowled over by the trace amounts of minerals in herbs, and able to forsake all other forms of food (1 Tbs of fresh leaves = 9 mg of potassium), it certainly doesn't hurt to slip 'em into your jug, and infuse your beverage you were already going to drink!

15 Seeds to Order and Sow Now!

July is a great time, in the Pacific Northwest, to buy and even start your seeds indoors for an August planting of your Fall, Winter, and early Spring crops.

Below, are fifteen plants (including my personal favorites) to consider swapping out with varieties who've already had their early Summer hurrah, and produced all they're likely to this season.

Beets
(Bull's Blood, Detroit-Golden)
Broccoli

(Early Purple Sprouting Broccoli)
Brussels Sprouts
(Long Island Improved)
Cabbage
(Golden Acre)
Cauliflower
(Pusa Meghna)
Cilantro
(Coriander - Slow Bolt)
Collard Greens
(Georgia Southern Creole)
Kale
(Scarlet)
Leeks
(Giant Musselburgh)
Lettuce
(Red Romaine)
Mustard Greens
(Red Giant)
Radishes
(Black Spanish, Sparkler)
Spinach
(Monstrueux De Viroflay)
Swiss Chard
(Rainbow, Fordhook Giant)
Turnip
(Gold Ball)

As always, my favorite seed mongers include: Baker Creek Heirloom Seeds, Garden Hoard, and Seeds Now.  Happy planting!

xoxo

Special Delivery: Garden Hoard

My seed stash is officially reaching hoarder status, and I blame it all on companies like Garden Hoard, Baker Creek Seeds, and Seeds Now for dazzling me with their enchanting selections of organic, heirloom, and non-gmo inventory.  But, I suppose all things considered, seeds aren't the worst things in the world to be "hoarding," and you're certainly not likely to find a family of dead cat skeletons under my seed collection, so I figure I'm still within a healthy range.  I am, however, desperate to get them in the ground.  Like, toddler on Christmas Eve all planting season long -- My window sills are already overtaken with the ones I couldn't wait any longer to start, and now I wait for the weather to relax a little since I'm not trying to turn my garden dressed like the Gorton's Fisherman in a monsoon.  I know I'm PNW stock, and like a good rainstorm, but even I have my limits, especially when it comes to Spring yard work.

Until it dries up around here, you'll have to excuse me while I fan-girl out a little bit over Garden Hoard.  Female owned, and operated, Garden Hoard brings us a decent sized inventory cultivated, and grown on their newly-ish acquired Renegade Acres where they've been able to consolidate their growing operation to one location.  What I love most about this business, aside from getting to watch it grow from its infancy (@gardenhoard for those kool kats on ig), is the amount of care, put into every aspect of it.  This is a business that wants to grow, and thrive, run by people who really believe in what they're doing -- and that's something I can totally get behind.  A lot of seed companies will throw in a free packet of something or another, and that's great (who doesn't love a freebie?), but Katie & Christopher stuff orders with complementary seed sowing, saving, and fact sheets that, if you're a nerd like me, can be tucked straight into your gardening book (gigantic 3-ring binder in my case) creating an excellent little quick reference library.  And since they do everything hands-on, personally, it's nice to have pieces of their advice for what has worked for their seeds based on first-hand experience, and not just generic generalizations.  I can't sing their praises enough, but if you're looking to put in a garden this year, especially if this is your very first, I definitely think Garden Hoard is worth checking out!

xoxo

Life After The Day of the Dead: Marigold Drying Instructions

A couple of summers ago I discovered the deliciousness that is fresh Marigold Tea. 

October 2016: Brocade Mix (Tagetes Patula)

Never one to be bowled over by the beauty or even particularly interested in marigolds, I began planting them strictly as borders in my raised garden beds to act as a natural pesticide, and guardian to the other, more tender plants inhabiting the protected interior.

What anyone who's ever grown this little flower possibly most easily recognized for its association with Dia de los Muertos will tell you is how ridiculously easy they are to grow, how prolific the blooms are (they go positively wild with frequent clipping, and proper dead-heading), and how insanely long the growing season is (especially in the mild PNW) -- Last year they were still going strong all the way through mid-November. 

I Leek You A Lot

My gorgeous, although, non prize-winning Musselburgh Leeks

I was fussing with my family tree a few years ago (yup, genealogy nerd too!) around the time I was planning my first solo-garden, and while I sat dreaming of my heirloom seed wishlist I came up with the idea of growing vegetables that my ancestors would've harvested for their dinner tables, or varieties that either originated in or were popular near locations my ancestors inhabited; a few of my favorites have been my Jaune Paille Des Vertus Onions, Weathersfield Red Onions, and since I have both Dutch, and Scottish ancestry I found the Giant Musselburgh Leeks to be totally appropriate.  As it turns out, they're also some of the easiest things I've ever grown in my entire life aside from weeds, and just when I thought my leeks were really cool I googled around a little bit and stumbled upon competition growers *sigh* ... But really, who needs a 20 lb. leek anyway?  I mean, once you're outside of the "Goldilocks Zone" taste really goes downhill on most fruits and vegetables like my Tyrannosaurus Zucchini that's basically only good for grating up for bread recipes, so why bother?  The bragging rights can't be that satisfying can they?  Maybe they can, I've never grown the biggest leek in the county, state, country, world ... So, I wouldn't exactly know, but I happen to grow tasty leeks, and that's all I do need to know!

Ok, so I've got my Giant Musselburgh Leeks, now what?  Did I mention I didn't grow up eating leeks, and had literally no idea what to do with them (if you're like me, you'll probably have to learn how to clean them as well)?  As it turns out, the heavens opened up, and gifted me this recipe for a leek gratin with coconut milk created by Sophie from A Squirrel in the Kitchen.  And yes, in case you are wondering, it did in fact answer all of my leek-related prayers.  Seriously, try it.

Bon appétit!

Dig It?

Cultivating my green thumb

This week I was finally able to get my garden planted ... I feel a little late to the game, but it seems whenever I try to jump the gun in the PNW, there's always a late frost waiting to put me right back into my place.  So, I opted for "fashionably late" to the seed planting party this year.  Though, I won't be totally cheating like someone (pictured to the left) who will be growing from starts this year instead of seeds, news of which I'm positive has several generations of gardeners rolling in graves as I type this!  I can't blame him though, I've learned everything garden-wise that I know from him (spending much of my youth hopping from boot-print to boot-print to keep the deep soil from cascading over the tops of my tiny rubber boots behind him as he tilled 36' x 72' garden plots season after season with my coat pockets jammed full of seed packets), and he travels a lot without much time to get settled in and prepared for the growing season ... or he's just not as bored as I am, either way I suppose I'll give him a break for it, after all, my parents are the ones who inspired me to start growing my own garden after the overwhelming disdain of buying sickly looking produce from local grocery stores just became too much for me with words close to, "Girl, you know better.  Get to work!"

This year I went with my great-grandfather's recipe of planting according to the phases of the moon by syncing my Lunar Energy Chart from The Darling Tree (if you want one, scroll all the way to the bottom & sign up for her mailing list to get the free file sent to your inbox), with the Farmers' Almanac to produce the ultimate seed planting guide for 2016 that I can print out and keep in my All Things Gardening 3-ring binder.  Oh, didn't you know?  I'm a complete nerd, and this seeps into my gardening life as well (and by "seeps" I mean, flows like a mighty river).

If you're interested in trying to grow your own food, my go-to online heirloom seed stores are: The Garden Hoard & Baker Creek Heirloom Seeds

Give it a whirl, and see what happens!

xoxo

The Cranberry Saw Us

1-handed OJ action shot ... My talent knows no bounds!

Each year when the pages of my calendar dwindle down to the last few, I've got one thing on my mind, aside from that lump of coal I earned from Santa, and that is ... Cranberry sauce!  Members of my family have a longstanding tradition with gelatinous goo that holds the shape of the can after being released from its confines, but when I was forced to give up all things processed, and eat like a homesteader things got a little complicated, especially the part about no refined white sugar, and I had to let go of such time honored treasures as these.  However, with a little research I was able to put together an incredibly simple, and successful recipe sure to cause riots with all your guests at your next gathering.      

The Gang's all here!

Here's what you need:

• 24 oz Fresh Cranberries
• 1 Orange - Juice & Zest
• 1 Cinnamon Stick
• 1/2 Cup Apple Sauce
• 1/2 Cup Water
• 1/2 Cup Pure Organic Maple Syrup

Here's what you do:
Wash fruit, and combine all ingredients in a medium saucepan, bring contents to a boil, turn temperature to Med-Low, cover, and let reduce for about 15-45 minutes, checking the mixture for your desired consistency every 15 minutes, and giving it the occasional stir. Let cool, remove cinnamon stick, chill in fridge before serving, and ... That's it!

Makes 4 cups (1 Litre).

What was I saying about complicated?  The most complicated part about learning to cook and bake without refined white sugar is digging up, and converting, or inventing the recipes in a sugar cane dominated world, but once you've done the groundwork, the actual recipes are a cinch!  Remember, you can always use honey in the place of maple syrup in my recipes, if you're into that sort of thing, but for my honey allergy people out there (like me!), maple syrup works like an absolute dream.  Happy holidays & enjoy!

November's Sky is Chill and Drear, November's Leaf is Red and Sear - Sir Walter Scott

Where has this month gone?!  Am I the only one who felt like I went to sleep October 31st, and woke up November 29th (mind you, with extremely vivid dreams of turkey, and cranberry sauce!) as if coming out of a NyQuil coma?  Or maybe it was that I was too busy enjoying it to count the days as they passed, and didn't realize just how late in the year it was getting until I woke up this weekend to frosty 28º mornings ... a rather sharp realization to drag me out of my harvest haze, if you ask me!

Illustration: John Rae

Here I am nonetheless, staring into the face of December elbow deep in drying herbs, flowers, and garden seeds cleaning, organizing, and preparing for the next planting season already. Thanks for the heads-up Aesop, baby!  You won't catch me out in the cold with nothing to gnaw on but a frozen fiddle (barring unavoidable disaster, of course).  At any rate, it won't be because I spent all summer singing, and dancing ... although, that doesn't sound like an entirely bad way to spend a summer ... balance in all things, yes?  

One of the things I'm living for right now is the Glass Gem Corn I grew from seed thanks to Garden Hoard -- a two person, organic, heirloom seed, Midwestern enterprise -- that I'm in LOVE with!  Katie, the owner, is an awesome woman with a wealth of knowledge to share, and a love for plants who wants to feed the world ... what's not to like?  Besides, I love smart chicks, and I'll take any opportunity to support her "fempire" when I can.  Anyway, back to the corn, it's decorative, it's edible, it's grind-able, it's poppable, and it's GORGEOUS!  Each ear is a complete surprise, even when plucking from the same stalk ... which totally tickled my colorholic tendencies.  

Keep in mind when growing, these are not the ears you get from a packet of hybrid seeds or what you find plumped up at the supermarket, Glass Gem Corn ears are much more elegantly sized.  Heirloom produce is typically not what our supersized-society (with exceptions, of course) is used to seeing or eating, however you do get the added bonus of unparalleled flavor, and a pretty high guarantee that any seeds collected will perform in your garden next season, and thus, you can create your own seed home-library without having to run to the store every year to replenish your seed stash.  If you're looking for new-to-you or unusual varieties of fruits and veggies to add to your garden, or you're brand new to this garden-gig, and just starting out pop over, and check out Katie & Christian's operation.  For a two person show, they've got a good selection, surprisingly great customer service and availability (I honestly don't know how they have the time!), and they hook their customers up with extra goodies every order.  

Happy planning & planting!

xoxo

After Apple Picking ...

... Or apple buying for that matter, though how the apples are procured really isn't important.  Just be aware that the sweeter the apple, the sweeter the sauce, so pick a palate-friendly variety because this is a no-sugar-added recipe, unless you like your applesauce to pack a pucker-up punch, of course!

Applesauce
In a 6 quart slow-cooker combine:
10-ish Cored, and sliced apples (Fuji is my apple of choice, skins on)
1 Cup water
1/2 Teaspoon ground Cinnamon
1/2 - 1 Teaspoon ground Nutmeg
1/2 Teaspoon ground Ginger
1/8 Teaspoon ground Cloves
1/4 Teaspoon ground Allspice (optional, because of the use of the other spices many feel allspice is redundant.  I think it adds more overall body to the flavor.)

Cook everything on High for the first two hours, and finish on Low for the last 4 hours.  Let cool a little, purée, and serve.
Yields 72 ounces.

Seventy-two ounces?!  Whether cooking for large gatherings or just a meal for one, I do most everything in large batches.  I find that once I've got all of my equipment out, it takes less effort, and is a more efficient use of my time to make a larger quantity than dragging out all of my culinary accoutrements every single time I get a hankering for a small serving of something, which can make getting into my freezer a bit of a Level 9, B-Type game of Tetris, but I find it's worth it.  It's especially useful having extra applesauce on hand for anyone with dietary restrictions (allergies, food intolerance, etc.) who need to swap out oils, or eggs from certain baking recipes.

For me, this applesauce recipe is an absolute autumn must-have, and it makes my dwelling smell like a fairy-tale cottage, you know, like before the misunderstood lady tries to coax children into her oven ... Happy Halloween!

I Don't Carrot All

Solar Yellow & Purple Dragon Carrots

"This strangely still pause between summer and autumn, greenery and gold, and the heat and rising wind that is once again readying itself to rush it all away in a climactic symphony of color and scent is - in my opinion, one of the best parts about living on earth."

- Victoria Erickson

I couldn't possibly agree more!

The Best Exotic Marigold Tea Recipe

August, for me (aside from watching films about pensioners moving to India), has been all about tracking down the best tea recipe to put all of my fresh summer 

marigolds to work.  I came up a little shorthanded ... Apparently, something my great-grandmother would have considered common knowledge is now somehow one of the great mysteries of the known universe.  The only natural method that I could find (that did not include drying the flowers in a microwave, of all things), or one having any sort of resemblance to a recipe was for an antiseptic tincture that I adapted for tea-time:

New Moon in Leo Mandala from the High Vibe Guide

• 1-2 Cups rinsed Marigold petals (snipped right above the green calyx that holds the petals on the stem).
• 4 Cups boiling water.
• Combine in French Press and steep until a rich, golden-red color appears, or combine in another suitable container, and strain to serve.

Sweeten with your desired sweetener if you're into that sort of thing (mine happens to be a pinch of Stevia).

That's it!

The taste is somewhat reminiscent of a dandelion tea, not exact, but the same kind of "body" is what you can expect.  This has definitely turned into a new favorite, and don't be timid, the more aggressively you snip the blooms from a marigold plant, the more it responds all summer long -- well into October (which makes sense with it being the "birth flower" for that month), and even into a very wet November last year around my neck of the woods.  Hopefully, by then I'll have my instructions perfected for drying & storing the petals in order to enjoy the tea throughout the chilly, hibernation months.  Until then ... Enjoy!

The Amazing Technicolor Dreamsalad

It's Summer!  Around here, that means an abundance of fresh, home-grown, leafy goodness to munch on.  I love having a garden to pluck from, and in the PNW you can pretty well manage this year round with a little research of what to plant when, even without cold boxes.  But what can you do if you're short on space?  Even in an apartment with a deck the size of a thimble, and a sliver of sunlight you can grow things to brighten up your meals.  Sometimes all you need is a sunny window, and a flower pot!  Some of my favorite, easy to grow, summertime edibles include:

• Red Romaine Lettuce (Often comes as a free gift from Baker Creek Heirloom Seeds & can be successfully grown in an 11" pot)
• Nasturtiums - Both the blooms, and medallion shaped leaves are edible, and a source of both vitamin C & Iron.
• Marigolds (Tagetes & Calendula) - Cut petals at their base, and sprinkle over salads, or steep blooms in hot water for teas.  There is a laundry list of supposed uses, and health benefits of calendula blossoms, as well as praise for being a source vitamin C & Flavinoids.
• Pansies - Adorable sprinkled in salads, adorning deserts, or garnishing beverages, these little beauties contain both vitamins A & C.

If you're low on inspiration, look no further than Laurel Anderson's Wild Plate.  This gorgeous
non-cook book is loaded with fresh ideas, beautiful photography, and valuable, rarely shared tips and thorough explanations to help even the most rookie raw foodies out there!  I'm not one who follows a strict raw food diet, but as the temperatures climb I am one to avoid warm meals in the summer heat, and find myself flipping through its pages for new ideas.  If the raw food diet is something you're interested in, Wild Plate is not only the place to look for new smoothies, salads, and juices, but it will take you beyond the basics of raw cuisine, and walk you through what you need to know about raw food prep where others leave off, and gives you all the tools you need to start your raw food adventure!

My go-to Summer Salad consists of (vulgar amounts of):

• Red Romaine Lettuce
• Kale
• Carrots & Radishes (sliced into medallions)
• Black Olives
• Dried Cranberries
• Nasturtium Blooms
• Marigold Petals (snipped)

All tossed & topped with my favorite summertime Strawberry Vinaigrette by: The Gracious Pantry found here.  What I love about this really basic salad, and delicious dressing is that you can stop here, and have a beautiful dish packed with flavor, or  you can keep pushing it as it affords you the opportunity to get creative.  Want a little more heft?  Throw in some mushrooms!  Need more crunch?  Get out the celery stalks!  Swap out the lettuce for spinach ... throw in some walnuts, I mean, wherever you want to take it is totally up to you.  Bon Appétit, my lovlies!

xoxo

P.S. enjoy that blue moon tonight!

Ratatouille

For me and, er, you-ille? This was my first try, and let me tell you it was a lot easier than my first lasagna from scratch (notice there are no pictures of it).  I must say, French peasants were on to something with this dish, I don't think anything easier to make has ever tasted more delicious! Two of my favorite things: Little effort required, big payoff. The only thing that disappointed me was that I had to use microscopic, store-bought zucchini (as opposed to the King Kong sized zucchini I've become accustomed to), so I had to triple up the zucchini each time it was its turn to be layered into the dish. As it turned out, it was kind of convenient to have them bite-sized, so you won't find me complaining. Another thing that pleases me about this dish is that it basically looks the same cooked as it does before it goes into the oven, which excites me and makes me feel like I'm doing something good for my body, instead of pumping it full of chemicals ... now if I could just be assured that my veggies haven't been genetically altered, I'd be set!