Slightly Later than Midsummer Garden Update

Jen Hatmaker always asks “what is saving your life right now?” on her podcast. It’s quoting Barbara Brown Taylor.

On a day after a frustrating choir practice with a new director (that will be fine, it’s just transition pains plus mansplaining), looking forward to two days of being talked over and patronized to at work starting this evening, and a holy day of obligation on the heels of eight hours of being talked over tomorrow and another four on Thursday, what is saving my life this morning is the garden.

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Garden, Finally

I started my seeds early, this year, and had pretty strong success with seedlings. I’ve enjoyed a full crop of indoor herbs planted in January (basil, dill, cilantro, chives, plus some chives and sage that were bought mid-cycle.) I had early return crops of lettuce, collards, one very robust green onion, and bok choi, and in March, I sowed early outdoor seeds of peas, carrots, radish, spinach, beets, and garlic starts. I got nothing from the spinach, carrots, and radish, but the garlic, peas, and beets are underway, at various stages.

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Canning: Collard Kraut

I was thinking about doing another batch of pickled collards with my harvested collards, last weekend, but I thought it might be interesting to try collard kraut, instead. I have an interest in the probiotic opportunity with fermented foods, but, aside from sourdough, I haven’t ventured deeply into it. I tried my own cider vinegar made of apple scraps, but after a promising start, didn’t get anywhere. I also tried to make my own ginger soda, without success.

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Recipe Review: Roasted Brussels Sprouts

A friend of mine is more than halfway through Whole30, and though it’s doing what she hoped (pinpointing that she’s reacting to something dietary) and allowing her the opportunity to identify it, she is so over it. The Arbonne cleanse is slightly less restrictive than Whole30 (you can, for example, have legumes, some commonly non-allergenic grains like quinoa and brown rice, and some sugar in the shakes), but they’re pretty similar. When she declared an intention to attend my gathering over the weekend and bring a turkey breast so she’d have something compliant to eat, I started thinking about things I could make that she could also eat.

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Ready, Set, Harvest!

If you’re not familiar with Colorado, you might have thought my neighbors and I were crazy for spending a gorgeous weekend, with temps in the high 70s (Fahrenheit) drawing down our gardens and disconnecting our hoses. Yesterday was nearly 80 degrees. But we knew we were going to get our first hard freeze last night, and knew in advance we’d wake up to this.


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