Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Not Garbage Yet
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1948-(via File Photo) on Flickr.
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coffee over osage scrap.
I spent last weekend with a few friends at the cabin making self bows out of various woods. We established early the first...
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The grower of trees, the gardener, the man born to farming,
whose hands reach into the ground and... -
“Tobias Fünke” - Illustration by Sam Spratt
Have a happy Arrested Development binge-viewing everyone.
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NOAA predicts active 2013 Atlantic hurricane season
NOAA’s Climate Prediction Center is forecasting an active or extremely...
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Patio Farm Pansies.
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8 posts tagged farm
Here’s a picture of Carrots from our garden! And a couple of peas too! My sister and I had so much fun harvesting these. Pulling carrots out of the garden is like finding gold. I might make some carrot soup, or maybe just chop them up into a big salad. Yum! Can’t wait.
Carrots are so much easier to grow than I previously thought. We grew these in big pots filled with organic potting soil. If you plant in the ground, they like loose, loamy soil, so dig deep, and add organic compost. They don’t like being transplanted. Sow the seeds directly where they will grow, on top of the soil and gently pat down. Surprisingly, they do well when crowded, don’t feel like you have to thin them out meticulously. They love cool temps, so all you Northern gardeners can get your carrots started soon!
Happy gardening! :)
Reblogging this amazing heirloom corn. If this is real I want to grow it.
yourenotapersonunlessyoureacting:
“Glass Gem Corn… hands-down winner of the most amazing heirloom corn variety we’ve seen yet! Carefully stewarded by http://www.seedstrust.com/ in Arizona…”
Doesn’t look real, does it? Like some kind of corn done in stained glass.
This is just beautiful!
(via yarrowandyew)
Edible Landscape Update
Blueberries started ripening this week! We harvest a bowl full every day. I highly reccommend growing blueberries. The shrub is pretty in the landscape, and it gives you an organic food that can be pricey at the store. Grow 2 or more plants (they need to grow near each other to pollinate) in full sun in rich, well drained soil.
We have more Chard growing than we can use. I’m going to give some to friends & neighbors. Chard looks really pretty in the garden, and it’s delicious in so many dishes. Any recipe you can think of where you might use spinach, you can use chard instead. I’m going to make a Chard Lasagna later today with homemade ricotta cheese.
The lettuces are all getting big and I harvest from them every day. I have lettuces growing here there and everywhere, in all shapes and colors. The red ones are amazingly beautiful in the garden!. When it gets hot they’ll start to wilt and die away, so we’re enjoying salad from the garden while we have it.
The purple beans are from a dried purple bean pod that dropped last fall. I love volunteer plants. Beans like warm temps, but these are in a protected spot so they think it’s summer.
Beets are another crop I will always grow from now on. This is my first year growing beets successfully. Give them plenty of room to grow, loose loamy soil, water well, and fertilize when needed. The leaves are delicious in a salad when they’re small, and sautéed when they get a little bigger. I can’t wait to pull beets out of the ground!
Here are some of the fruits and veggies in the front garden. The chard is beautiful as a landscape plant and we cook with it a lot. The slugs and snails find it quite delicious. One of these nights I’ll have to go out there with a flashlight and catch them in the act. I promise not to make escargot.
Here are some shots I took this week of our edible landscape in the back yard. We have peas, carrots, artichokes, beets, various lettuces, red kale, blueberries, fennel, herbs, grapes, and strawberries growing. Soon to go in: tomatoes, eggplant, basil and other warm season crops.
Garden Close Up
Look at these delicate dew drops on the kale this morning. It’s like jewelry for veggies.
Garden Greens w/ Pistachios and Lemon Vinaigrette
These salad greens came from my veggie garden out back. I love going outside in the morning and picking lettuce. I can’t wait for the peas to start coming. Yum!
My new diet trick is that whenever I get hungry, I eat a salad. Then, if I’m still hungry, I cook something else. Usually a salad will be enough for a couple hours. So far so good. I’ve lost a few lbs.
I garnished this salad withTrader Joe’s bagel chips, grape tomatoes, and dry roasted & salted pistachios.
For the lemony vinaigrette: combine the juice of 2 lemons, 2 tblsp rice vinegar, 2 tblsp honey, 1 smashed open garlic clove (this will just sit in the dressing and flavor it, if you love really strong garlic flavor, press it through a garlic press) salt and pepper. Mix these till the honey dissolves, then whisk in 3 tblsp olive oil.
