Our strawberries grow in groups of two or three, and are very tiny. So I’ve been saving each one in a bag in the freezer, in the hopes that I can eventually make the smallest, but sweetest, batch of jam.
Outside: We sadly lost part of a big tree in the storm. Our shade will be missed, but the garden will be happy with a touch more sunshine.
Reading: Be Your Own Herbalist. For using all the herbs growing in the garden.
The worst bedtime chore: Filling the humidifier. Whoever designed it clearly never tried to do it while also holding a tired baby.
Enjoying: Our weekly box of farm veggies delivered to our door. It’s like back in the day when the milkman came. And they also bring us eggs, and meat, and coffee, so it’s kinda the best.
Hoping: Our biggest tomato will be ready soon! We have bacon in the fridge just waiting to be a BLT!
Finally! After several seasons of trying, we’ve successfully grown an edible carrot! And just in time for the Easter bunny.
I’m planning on picking them all within the next week or two, to make way for pepper plants. What should we make with them?? I’m gonna try baby food, maybe roasting a handful, or just eat them plain. They smell so super carroty!
I planted some radish seeds in the garden a couple months ago maybe. The garden website said I could, so I gave it a shot. Might have needed more water/sun/whatever, but still kinda cute. We pulled them up to make room for more greens, but I’m trying one more batch of radishes in a planter. Never surrender!
For the record, I hate the word chard. I also wasn’t a huge fan of the veggie until recently. It grows so easily and fast in our garden, so we keep trying to eat it in different ways. If you don’t think you can grow anything, try growing chard. We stumbled upon this healthy recipe, and we eat it at least once a week.
Chard that is healthy and not awful
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 big bunch chard, stems removed and chopped
1 can white beans
Heat a little olive oil over medium high heat. Add onion and pepper, cook about 5 minutes. Add garlic, then the chard, and cook until soft, about 10 minutes. Then add the beans and cook until they are warm. Season with salt and pepper.
Our ginger ale finished fermenting, and we bottled it in these cute soda bottles. It didn’t get as “bubbly and effervescent” as I hoped from the description, but it does taste kinda carbonated! A bit of a zing to it! Plus all those good bacteria swimming around in there. Next we are trying a beet/apple soda!
These cookies are one of my very favorites. Many of my favorite things revolve around jam. Baby B was a great helper right up until the second batch needed rolling out. He didn’t believe me that I just needed a few more minutes, before the dough got all warm. But somehow all the cookies got made, and eaten!