LettuceStarts

Spring has Arrived -2015- Plant Starts are Here!

LettuceStarts

Plant starts are here!

We received a delivery of plant starts from Misty Mountain Farms, of Lyons, Oregon:
Lemon Balm
Catnip
Chervil
Chives
Cilantro
Corsican Mint
Mojito Mint
Greek Oregano
Curly and Italian Parsley
Brussels Sprouts
Green Cabbage
Cauliflower
Celery
Walla Walla Onions
Shelling Peas
Snap Peas
Snow Peas
Rocket Arugula
Collards
Endive
Black Kale
Sled Creek Kale Mix
Vates Kale
Winter Red Kale
Joi Choi Bok Choy
New Zealand Spinach
Bright Lights Swiss Chard
Lettuce Mixes
Ice Plants
Gem Marigolds
Nasturtiums
Pansy
Mixed Violas
Teal Creek, of Dallas, Oregon, delivered:
Arugula
French Terragon
Chamomile
English Thyme
Double Flower Fever Few
Hidcote Lavender
Artemisia Absinthium
Peppermint
Curry Plants
Rainbow Chard
Fennel
Look forward to more varieties available as the season progresses.

Eat Well, Be Happy!

LifeSource Natural Foods

sunchoke closeup

Sunchokes (Jerusalem Artichokes) Recipe

Roasted Sun chokes:

  • 2 lb  Sun chokes, chopped
  • 2 parsnips, chopped
  • 2 bell peppers, chopped
  • 4-6 cloves garlic, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1-2 Tbs. vegetable oil
  • Fresh parsley, chopped, for garnish
    1. Preheat oven to 425 degrees.
    2. On a large baking sheet, arrange the chokes, parsnips and bell peppers in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil.
    3. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.

sunchoke closeup

Seedling

Gearing up for Gardening

SeedlingLast fall, I wrote about the wonderful harvest we had from our front yard garden. A couple of years back we dug up our lawn and decided to plant food. We are now beginning our third season of home grown organic veggies and it’s a time of eager expectations, but the seasons must be honored. We are certainly not experts and mostly just figure it out as we go along. It’s an evolving process, but experimentation is half the fun. Since last year was better than the first, and we’re getting a good head start this year, I think we’re going to do even better this time around.