In the kitchen: Fermenting a cabbage leek sauerkraut. Our bathroom tiles stay fairly cool, even when it’s warm out, so this is our fermenting spot.
On TV: We just watched The Martian. We both enjoyed it. Jon read the book too, so he had to point out all the differences.
Making: Some more dishcloths because they are an easy project to stop and start. I just got some fabric to finish a quilt, so that’s my next goal after teething season.
On the lookout: Baby B is definitely a mover. He doesn’t formally crawl, but he can get where he wants to go, and pretty quickly.
Outside: We adopted a few more varieties of tomatoes from the neighborhood community garden sale. That brings our total to 14…
Wanting: To find some patio furniture for the deck. So we can sit and eat our tomatoes.
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.
We aren’t joking around with our tomatoes. Last year was a bit disappointing with all that rain, so we have to make up for it this year. We are doing container tomatoes, with some diy ollas (which fingers crossed hopefully work), and tucking them under a sheet at bedtime until it gets warmer. They seem like they have already grown a foot.
Have you ever tried growing micro greens? We decided they would make our food so much fancier, so we are growing them inside by our sunniest window. We are using an empty salad container filled with some potting soil to grow them, and keeping the seeds moist. Can’t wait to see some sprouts!
We used the last bit of green from the garden to make a bowl of carbs. I am sure it was honored to be a part of something so yummy.
Our late summer garden wasn’t too impressive, but to be fair, we have been focusing most of our energy on growing a tiny human. I am looking forward to getting back outside in the dirt though! Especially with my new garden partner. For the fall, we are planning on some varieties of lettuce and kale, along with maybe a broccoli or two. Lots of good green veggies!
I planted a little pumpkin patch in the garden, with some acorn squashes mixed in. I had a fight with some critter who kept digging up the fresh dirt, but now the little sprouts are starting to grow! Fingers crossed for a couple plump pumpkins come fall time!
I am super surprised with how well our spinach is growing! I think it gets some shade during the hottest part of the day, but I’ve also been giving it fertilizer too. I harvest batches of leaves in the mornings, then soak them for a couple minutes in the salad spinner in some cold water and a dash of vinegar. I rinse and spin them a couple times, then let them dry a bit on a paper towel. I measure cupfuls into bags, then keep them in the crisper in the fridge. Our spinach stays much fresher for much longer than the store bought spinach!
Despite my best efforts, I don’t have a lot of luck keeping succulents alive inside. But this little guy was lovingly placed out on the back porch, and given almost no special treatment, and seems to be growing just fine! He’s even growing a couple little babies!