Saturday, August 12, 2017


So this is my first ever attempt at making kimchi! it's not the most authentic recipe, but I wanted a vegan version - the only ingredient from the garden was a few carrots! it would be great to grow some Napa cabbages next year to make this with! I will let it ferment for 5- 7 days then make some fried rice to eat it with! yummmmm
here is the recipe I used - I used brown sugar instead of coconut sugar and lime, orange juice combo instead of the pineapple juice and only 4 tablespoons of the red pepper flakes as that was plenty spicy for me.

Friday, July 14, 2017

Swiss Chard pie

I have a bumper crop of chard this year, lucky me! instead of spinach, you can use it in Spanakopita - here is the recipe I used:
I will be cooking and freezing big bags of chard to use during the Winter months  and plan to make many pies when it's frosty outside!
                                         filling made with chard, eggs, feta, crumbs, nutmeg



Sunday, May 21, 2017

the yarden May 2017


Poblano Pepper blossom

This year we're growing:
peas-sugar anne plus
potatoes-kennebec, Yukon Gold, fingerling
beans -fortex and goldrush
chard-fordhook giant, celebration
broccoli-green magic
squash-red kuri
zucchini-black beauty
beets-boro, chioggia, red ace
carrots-yaya, scarlet nantes
tomatoes-moneymaker, early girl, bonnie best, sweet million cherry
lettuce-merlot, buttercrunch, salad bowl
mescluns-west coast mix
cherry tomatoes
cucumbers-market more
poblano peppers

Sunday, April 30, 2017

West Coast Seeds recipes! @westcoastseeds #westcoastseeds

and veggie seedlings!

Saturday, April 22, 2017

bookfind: Food Lover's Garden: growing, cooking, and eating well:

grow it cook it eat it - that's what I do best!

Sunday, April 16, 2017

Yukon Gold seed potatoes! also growing: Kennebec, Amarosa, and banana are you growing spuds? #seedpotatoes #organicgardening

Tuesday, February 14, 2017

         What Gumboot Goddess is digging! Feb/ March

                                        Tomato Mandala at Royal Botanic Garden Sydney

Purslane is somewhat crunchy and has a slight lemony taste. Some people liken it to watercress or spinach, and it can substitute for spinach in many recipes. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried. Purslane’s high level of pectin (known to lower cholesterol) thickens soups and stews.