New for 2022… Flower Shares On Sale

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Summer – 10 weeks of fresh-cut beautiful bouquets!

Fall – add on another 5 weeks of autumn beauty.

I’ve planted additional perennials in the garden this year with plans for even more in spring to diversify the bouquets while still staying true to adding in the wild flowers and greenery that pop up in the meadow and hedgerows each year.

Bouquets will still be available with the standard veggie shares as well, in a range of sizes.

Mushroom Arborio Soup

A rich and savory soup that tastes like it took all day… and is done in under 30.

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Note on broth: I’ve been so into the “Better than Bouillon” brand lately, so that’s what I used here. I really like that I can preheat the water in the electric kettle and just stir the bouillon into the main pot. If you use another broth, it definitely saves time to heat that on the side while the first steps are getting going.

I used escarole in this version – you can sub in any other hearty green such as kale, mustard, chard, collards.

While you could sub in a different type of rice, the Arborio really soaks up the broth quite nicely!

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Ingredients:
-3/4lb wine cap mushrooms, cleaned and roughly chopped (or sub other good soup shroom!)
– 1 large head escarole, roughly chopped
– 1cup Arborio rice (measured uncooked)
– 2 tbsp Better than Bouillon “No Chicken” base + 4 cups boiling water
– 1 medium red onion, minced
– 1/4 cup chopped celery
– 2-3 cloves garlic, minced
– black pepper / chili flakes to taste
– 2 tbsp olive oil


Simple Steps
1. Cook rice according to package directions. Boil water to add to the bouillon (or heat stock in a separate pan).
2. In your favorite soup pot, bring olive oil to medium heat. Add onions and cook, stirring occasionally for 7 minutes. 3. Add in the mushrooms, celery, and garlic. Cook for an additional 3 minutes. Toss in the escarole and cook until wilted, about 3 minutes.
4. Pour in the boiling water and stir in the bouillon. Add the rice and simmer for 8 minutes. Crush some black pepper on it and serve it up! Enjoy!

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Fried Green Tomatoes

Batter ’em up! Fried green tomatoes are a great appetizer, most popular for the fall but can really be enjoyed any time in the growing season. We enjoyed them before a dinner of Coconut Curry Pumpkin Soup.

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Ingredients:
3 medium green tomatoes, sliced 1/4 inch thick
2 eggs
1 cup flour
1/4 cup cornmeal, or breadcrumbs
1/4 cup milk (optional, helps more batter stick)
Spices of your choosing – garlic powder, paprika, Italian seasoning
Oil for the frying!



Suggested dipping sauce: Sriracha mayo remoulade
1/4 cup mayonnaise (I used vegan mayonnaise!)
1tbsp Sriracha hot sauce
Dash of garlic powder

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Simple Steps:

Whisk together the eggs and milk in a small bowl.
Combine the flour, cornmeal, breadcrumbs, and spices in another small dish.
Fill a pan to 1/4 inch depth with frying oil. Bring to medium heat.
Dip each tomato slice in the egg mix, then the flour mix, then drop into the pan.
Cook until light brown. Remove and place on paper towel.

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Dipping sauce: Combine all ingredients!

Enjoy!

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Coconut Curry Pumpkin Soup

Oh hello, Fall.

Here’s a sweet and creamy soup to warm you on a chilly autumn evening.

And we’re not going to mess with that canned pumpkin from the store. We’re starting from scratch. Nothing to worry about – it’s easy. This does require a stick/immersion blender!

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Baking the pumpkin:
– Choose a good pie pumpkin – not a giant carving pumpkin, those don’t taste good.
– Preheat oven to 400F.
– Knock off the stem and chop the pumpkin in half. Lay guts down on a baking sheet lined with parchment paper.
– Bake for about 20 minutes. When you can easily poke through the skin with a fork, remove from oven.
[[While pumpkin is baking, start prepping the rest of the ingredients for the soup!]]
– Scoop out the guts and toss them in the compost. Now scrape the “meat” of the pumpkin away from the skin with a spoon – it should scoop away easily.
– Yell out, “Soup’s on!” to all the people you’re gonna feed. Because it’ll be dinner time in no time at all.

Ingredients:
– 3 cups baked pumpkin
– 3 cups broth (this version used 3 cups boiling water plus 2tbsp Better than Bouillon “no chicken” base, you can use veggie broth or chicken broth)
– 1 16oz can of coconut milk (I usually go with the Thai Kitchen brand)
– 1 medium red onion, chopped finely
– 1/4 cup chopped celery
– 2 tbsp butter (or oil to sauté onion)
– 1tbsp ginger, chopped finely*
– 1-2tbsp garlic, chopped finely
– 1tbsp thyme
– 2tsp curry powder
– 1/2 tsp garam masala**
– dash of ground cloves
– salt and pepper to taste
– chopped fresh parsley and chives for garnish

*Note on ginger – store it in the freezer. Peel the skin off with the edge of a small spoon – yes, just after removing from freezer.

**Note on garam masala – if you don’t have this in the pantry, don’t fret. While it is a delicious and very aromatic spice blend – you may have enough of it’s contents to make up the difference. Garam masala is usually some mix of spices like cinnamon, cloves, nutmeg, cardamom, peppercorns, mace, coriander and mustard seeds.

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Simple Steps:
1. Boil 3 cups water for broth in an electric kettle or medium pot.
2. On medium low heat, melt butter in a 6quart soup pot and cook onions until translucent, about 8-10 minutes. Add in garlic, ginger, and celery and cook for another 3 minutes. Add the thyme for a brief toasting.
3. Pour the boiling water into the soup pot and stir in Better Than Bouillon. Add in the coconut milk and pumpkin.
4. Add curry powder, cloves, and garam masala.
5. Use the stick blender to cream the pumpkin and smooth out the soup.
6. Allow the soup to simmer for 10 minutes. Add salt and pepper to taste.
7. Yell, “Soup’s up!” to those you’ll feed. Dish it out and garnish with parsley and chives and a bit of fresh thyme. Accept compliments with grace.

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Enjoy!

We really enjoyed this soup served with another fall favorite – fried green tomatoes with sriracha remoulade (vegan mayo)

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A note on using fresh herbs:

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Fresh herbs just add so much more flavor. Here’s my guide on storing fresh herbs for best shelf life.

Veggie Scrambler

I grew up on breakfasts of cereal, pop tarts, toaster stroodles, and instant oatmeal packets. And I know I’m not an anomaly. Carb-heavy breakfasts are as American as Type 2 Diabetes.

But someone smarter than me -namely Maya Angelou, maybe you’ve heard of her – once said, “When you know better, do better.”

So when I realized that fresh flavorful vegetables are so good for breakfast, I started to do better for breakfast.

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Fast forward, it’s 2021 and I’ve been going out to brunch once a weekend for 6 months, over 20 unique locations, and I think it’s safe to say that not once have I ordered a veggie scramble. Because, thanks I’ll pass on the mushy canned mushrooms.

Mushrooms, peppers, spinach… all potentially great ingredients but here’s my veggie scramble game:

EGGPLANT!!!!! SUMMER SQUASH!!! KALE!!!! All so good, sautéed in a pan for just a little bit and then topped off with a couple over easy eggs.

Okay, pictures to prove it, and the first one even has a sunrise naturally backlighting it.

Just try summer squash for breakfast, please please please.

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Eggplant is another one that is just so often skipped over for breakfast but it is so yummy when it’s cooked just right.

Kale, swiss chard, collard greens, are you kidding. Starting your day with greens – well I don’t think you’re going to regret at least trying it. Sometimes I cook them, sometimes I just julienne the raw greens and top with the other goodies!

And one more suggestion: nutritional yeast – Okay, I really love cheese on my veggie scramble, but nutritional yeast is a fine alternative, that I call “cheesy nutty” as in, “Please pass the cheesy nutty,” and I’ll let you figure out its flavor profile on your own.

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