tag:blogger.com,1999:blog-15816813278584177362024-03-13T12:50:44.820-02:30The Greenhouse and Garden StoreLocated in beautiful Little Rapids, Newfoundland and Labrador, The Greenhouse is a one of a kind Garden Centre. Specializing in custom hanging baskets and containers, the Greenhouse has a large offering of trees, shrubs, perennials and mostly anything an avid garden would desire. Our demonstration gardens and ponds are a treat for visitors that just want to walk around and gather ideas. Come join us!kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1581681327858417736.post-51753861061177342262012-09-30T10:20:00.001-02:302012-09-30T10:20:56.776-02:30Eggplant for Breakfast...<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzm17nE4S-cmpbUU7K7p4BE3oCy0ATZ3l4xDeQzMrcKkYva37072zx5n-Og0oFWpZ_AUi2ABfWt2ydyHPn1Yh5YUkWiq2znTxUkDmaW0JCtehIwy7etgqZwrxhFpIMa2YObsZLXv7u9Y/s1600/2012-09-30+09.14.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzm17nE4S-cmpbUU7K7p4BE3oCy0ATZ3l4xDeQzMrcKkYva37072zx5n-Og0oFWpZ_AUi2ABfWt2ydyHPn1Yh5YUkWiq2znTxUkDmaW0JCtehIwy7etgqZwrxhFpIMa2YObsZLXv7u9Y/s320/2012-09-30+09.14.59.jpg" width="320" /></a></div>
Hi... Sean here.<br />
Here's a really simple way to spice up your breakfast. In the image above, I've prepared broiled (The Greenhouse) eggplant with a fried-steamed egg (From our local free range Egg supplier - can't give her name since she's maxed out on customers).<br />
<br />
For the egg plant recipe:<br />
<ol style="text-align: left;">
<li>soak 1/4 to 1/2 inch thick slices of eggplant in milk (I use Lactese due to lactose intolerance) for 5 -10 minutes;</li>
<li>pre-heat the broiler in your oven; <a name='more'></a></li>
<li>prepare a wet mixture of 2 TBS of grainy Dijon mustard, 1 TBS of Newfoundland Bee Company honey and 1 TBS of butter (or margarine for the LI people like me). If the butter is hard, nuke it for 30 seconds and stir until blended;</li>
<li>lay the eggplant on a baking sheet and broil each side for 2 minutes to soften;</li>
<li>prepare a dry coating with crushed crackers (optional: minced fresh parsley. I did not actually use any but I will next time. We love parsley)</li>
<li>remove softened eggplant from oven and coat with the wet mix. Sprinkle dry mix over each and finish with coarsely crushed pecans;</li>
<li>return to oven for another 2-3 minutes. CAUTION: keep an eye on the eggplant, may be burnt if you are not careful;</li>
<li>in another pan, lightly grease with olive oil, heat, crack the eggs into middle, allow to cook on the bottom, use a glass cover and a TBS of water and steam the tops;</li>
<li>Sprinkle with steak spice;</li>
<li>Plate with The Greenhouse cherry tomatoes cut into wedges and sliced fresh kiwi.</li>
</ol>
<br />
<br /></div>
kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-36296069102492185502012-08-29T11:18:00.001-02:302012-08-29T17:11:37.990-02:30Microgreens<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B7nQ8xfRGx8j6PwWQaiOwHIohxA2f9sTHbxHhXkZRHXg_Qv7CsAShbg4YkMeUyyTxB8rhSLuDNpDdME-Avmu0rPW4OvRJoOzXviryBu9v4x0Z4k6coPsxWUq2IkEQhVF_QmYa7vwkeU/s1600/Mizuna+microgreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B7nQ8xfRGx8j6PwWQaiOwHIohxA2f9sTHbxHhXkZRHXg_Qv7CsAShbg4YkMeUyyTxB8rhSLuDNpDdME-Avmu0rPW4OvRJoOzXviryBu9v4x0Z4k6coPsxWUq2IkEQhVF_QmYa7vwkeU/s320/Mizuna+microgreens.jpg" width="320" /></a></div>
<b> Mizuna Microgreens </b> <br />
<br />
Microgreens are tiny, delicate and incredibly flavourful young plants that are harvested while tiny,
tender, and tasty. They are intensely flavorful and are used as
garnishes, toppings, and also provide bursts of flavor in fresh salads,
sandwiches, soups, and vegetable dishes. They have been touted to be 'packed' with nutrients however, this has not yet been scientifically proven. They certainly have the same nutrient content as their larger counterpart, tho. My favorite method of using them is on a sandwich with fresh tomato and cucumber. Delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47TRYxxI-NqsTUtiZS_vlhOpXJ3XOkUb5C8CYuGoPiH3lFodwPdzHNBYZNhHDPso0NEaEUcIVXavs_kjKeyC3alyyKM2PN-d01JYCnsRzZ6MR2TDxzxyEhzCVBtP_5tukFpg97QH1AZs/s1600/Mustard+microgreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47TRYxxI-NqsTUtiZS_vlhOpXJ3XOkUb5C8CYuGoPiH3lFodwPdzHNBYZNhHDPso0NEaEUcIVXavs_kjKeyC3alyyKM2PN-d01JYCnsRzZ6MR2TDxzxyEhzCVBtP_5tukFpg97QH1AZs/s320/Mustard+microgreens.jpg" width="320" /></a></div>
<b> Mighty Mustard Microgreens</b><br />
<br />
The mustards are spicy and hot. They are very good with curries or just on their own. They certainly add a zing to salads, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW8D2AGopT5eI7wjjSdxS6VmLeqg7iskWgTB5z9i-5cj2Bh0akJUaWGKrJ7S6wviEWhyphenhyphenpEc0Lb86N4gWWUlrPjRQpQQTD1kTsqoRBNWRjW_i_Kj1MPajoHE6EIYOU_lcPpLQFd88E2DQ/s1600/Tatsoi+Microgreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW8D2AGopT5eI7wjjSdxS6VmLeqg7iskWgTB5z9i-5cj2Bh0akJUaWGKrJ7S6wviEWhyphenhyphenpEc0Lb86N4gWWUlrPjRQpQQTD1kTsqoRBNWRjW_i_Kj1MPajoHE6EIYOU_lcPpLQFd88E2DQ/s320/Tatsoi+Microgreens.jpg" width="320" /></a></div>
<b> Tatsoi Microgreens</b><br />
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kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-77111595711652013712012-08-21T15:39:00.000-02:302012-08-21T15:39:25.328-02:30Easy Tomato Basil Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 24.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA; mso-font-kerning: 18.0pt;"><br /></span></b></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Ingredients</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">:</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">4-6 Vine
Ripe or Roma Tomatoes</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Olive Oil</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Sea Salt</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/3 cup
Fresh Basil chopped</span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Directions</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">:</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Chop the
tomatoes into relatively small chunks. Add the basil. Drizzle 2-3
tablespoons of olive oil over mixture and then sea salt to taste. Enjoy!</span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Bonus</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">: If you want to turn this into a
Caprese Salad, just add 2 cups of cubed cut skim mozzarella cheese and a splash
(3-4 tablespoons) of Balsalmic Vinaigrette.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Either
way you choose to prepare, it’s a super simple and tasty way to add a salad to
your day!</span></div>
</div>
kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-31008204771860769142012-08-21T15:37:00.000-02:302012-08-21T15:37:12.360-02:30Fava Bean Potato Salad Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Tender,
young broad beans, bright roma tomatoes, and an herbed vinaigrette dressing
give a fresh spin to this fava bean potato salad recipe. This salad tastes
great right after mixing it up, but give the ingredients a day to mellow and
develop in the refrigerator for maximum flavor. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Prep Time: 15 minutes</span></b></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Cook Time: 20 minutes</span></b></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Total Time: 35 minutes</span></b></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Ingredients:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 lb fava beans (broad
beans), shelled</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 1/2 lbs. new potatoes,
quartered and boiled until tender</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 plum tomato, finely
chopped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/4 cup olive oil</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 tablespoons red wine
vinegar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 tablespoons finely chopped
red onion</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 tablespoons chopped fresh
parsley</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3/4 teaspoon salt</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/4 teaspoon ground black
pepper</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preparation:</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Boil the
fava beans for 3 to 4 minutes, until they are tender, and immediately rinse
them in cold water to stop the cooking process. Place the fava beans, potatoes,
and tomatoes in a large bowl and set it aside. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a
small bowl, whisk together the olive oil, red wine vinegar, onion, parsley,
salt and pepper. Add the vinaigrette to the prepared beans and potatoes and
toss the salad gently until it is coated with the dressing. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">This fava
bean potato salad recipe makes 8 to 10 servings. </span></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once you shell your fava beans (take them out of the green pod), you should pop the inner bean out of the tough outer membrane. The inner bean is much more tender. </div>
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kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-63549057457730447042012-08-14T09:51:00.000-02:302012-08-14T09:51:10.254-02:30Lamb and Broad Bean Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br /></span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 tbsp of
sunflower oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">4 tbsp of
garam masala</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1tsp of
mustard seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1tsp of
tumeric</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 thumb
of ginger peeled and finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">500g of
shoulder or leg of lamb cut into bitesized</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">100g of
red lentils</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/2 pint
of vegetable stock</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">500ml of
plain yogurt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 cloves
of garlic finely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 large
onion thickly sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">500g of
fresh broad beans *</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Heat the
oil and fry the garam masala, tumeric , ginger, chillis and mustard seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Stir in
the meat and allow it to brown , once browned remove and add the onions and
garlic</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Fry until
softened then return the meat to the dish, add the lentils and stock</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Simmer
for 3 hours on a low heat ( check occassionally that it has not boiled dry and
add extra water accordingly) or place in the slow cooker on low for 5 hours</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">The meat
will be tender and falling apart, add the beans and yogurt for the last 15
minutes ( or 30 minutes for slow cooker)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Serve
with rice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">* Broad
beans should be podded, unless they are very young and tender. Put the beans in
a pan, cover with boiling water, return to the boil and cook for 3-5 minutes.
Then drain, empty into cold water, slit each pod along its seam and run your
thumb along the furry inside to push the beans out. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">To double
pod - or remove the thin skin that covers each individual bean - use your nail
to slit the skin, then pop out the bright green bean.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
</div>
kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-54201310953398310682012-08-08T11:41:00.000-02:302012-08-08T11:41:04.879-02:30Peter MacDonald's Bean Salad<div dir="ltr" style="text-align: left;" trbidi="on">
With all the lovely beans lately I've made this concoction.<br />-Pete<br /><br /><b>Asian Bean Salad<br /><br />Dressing</b><br /><br />1 tablespoons white-wine vinegar<br />2 tablespoons rice vinegar<br />2 teaspoons soy sauce<br />2 teaspoon hoisin sauce<br />
1 garlic clove, minced<br />1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon)<br />2 teaspoons Asian sesame oil<br />1 teaspoon olive, grape seed or other light tasting oil<br />optional pinch of red pepper flakes to taste<br />
<br /><b>Salad</b><br /><br />2 tablespoons sesame seeds<br />2 pounds green/purple/yellow beans, trimmed<br />1 red pepper diced<br />2 scallions, chopped fine (about 2 tablespoons)<br /><br />In
a small bowl, whisk together vinegars, soy sauce, hoisin, garlic,
ginger root, and sesame oil. Add remaining oil in a stream, whisking,
and whisk until emulsified. Season dressing with salt, pepper, and chili
flakes.<br />
<br />In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.<br /><br />In
a large saucepan of boiling salted water, cook beans until
crisp-tender, about 4 minutes. Transfer beans to a colander and rinse
under cold water. Drain beans well.<br />
* Note-I've made this with raw beans as well.<br /><br />In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well.</div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-12633358129524523702012-08-07T16:10:00.002-02:302012-08-07T16:10:25.703-02:30<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span class="Apple-style-span" style="font-weight: bold;">Kim's Basil and Tomato Bruschetta</span></div>
<div>
<br /></div>
<div>
12 pieces crusty Italian Bread, 1 inch thick</div>
<div>
1/3 to 1/2 cup olive oil</div>
<div>
2 large, ripe tomatoes, peeled, seeded and diced</div>
<div>
2 tablespoons chopped fresh oregano</div>
<div>
24-36 basil leaves, torn into small pieces</div>
<div>
2-3 garlic cloves, peeled, and minced</div>
<div>
a handful of kalamata olives, pitted and chopped </div>
<div>
sliced mozzarella or feta</div>
<div>
salt and pepper</div>
<div>
<br /></div>
<div>
In the morning when you are getting breakfast, mince 2-3 cloves of garlic and put them in a bowl with olive oil and about 2 tbsp. balsamic vinegar. Cover and refrigerate.</div>
<div>
</div>
<div>
When you get home from work, toast
bread over a grill or a very hot oven of 425 degrees. Brown on both
sides. Remove and brush with oil mixture. In a bowl combine tomatoes, olives, oregano
and basil (oregano is optional). Top bread with tomato mixture and slices of mozza cheese or fetta. Sprinkle with salt and pepper. Broil till browned and cheese is melted. </div>
<div>
<br /></div>
<div>
<br /></div>
</div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-13003145161037753542012-08-07T15:56:00.001-02:302012-08-07T15:57:23.251-02:30Lentil Arugula Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 20.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Lentil Arugula Salad</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Lentils
cooked until just tender and ribbon-sliced arugula are tossed with a simple
vinaigrette and topped with a bit of feta cheese in this Lentil Arugula Salad.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Prep Time: 15 minutes</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Cook Time: 20 minutes</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Total Time: 35 minutes</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Yield: 4 to 6 servings</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Ingredients:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 1/2 cups brown or green
lentils</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 onion</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 bay leaf</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 clove garlic or shallot</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 Tbsp. red or white wine
vinegar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/2 tsp. salt </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/2 tsp. freshly ground
black pepper </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 Tbsp. extra virgin olive
oil</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 bunch arugula </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/2 cup crumbled feta cheese
(or more to taste!)</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preparation:</span></b></div>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Rinse lentils, put them in a
pot, and cover them with cold water by at least two inches. Peel and halve
the onion and add it and the bay leaf to the pot. Put the pot on to boil.
Cook lentils just until tender to the bite, about 20 minutes (note:
cooking time of lentils can vary widely; being tasting them after 15
minutes, but it may take up to 40 minutes for them to cook properly).
Drain lentils and discard onion and bay leaf.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Mince garlic or shallot and
put in a large salad bowl. Add the vinegar, salt, and pepper to the bowl
and let sit about 10 minutes. Whisk in the oil to finish the dressing.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Add lentils to the dressing
and toss to coat lentils thoroughly.</span></li>
</ol>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Rinse arugula leaves and pat thoroughly dry. Lay
them in a stack and cut into ribbon-like shreds. Add to the lentils and toss to
combine. Toss in feta cheese or use it to garnish </span></div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-66440782765415407522012-07-24T12:02:00.002-02:302012-07-24T12:02:30.522-02:30This weeks recipe features arugula<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<h3>
<span style="font-weight: normal;"> The recipients of the weekly vegie basket from us have been getting Arugula each week. I am not sure if any of you know what to do with it, but it is very versatile. I like it in mixed green salad, potato salad and best of all on a sandwich with tomato and brie cheese. Try this salad on for size. It will give you an idea of how it tastes and how it can be used.</span></h3>
<h3>
</h3>
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Arugula, Egg and Tomato Salad<br /> </h3>
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1 bunch arugula<br />
4 tomatoes<br />
2 hard-boiled eggs<br />
1 onion or 4-6 scallions, finely chopped<br />
1 clove garlic, minced<br />
2 Tbs. red wine vinegar<br />
6 Tbs. olive oil<br />
4 Tbs. chopped parsley<br />
salt and pepper to taste<br />
<br />
Wash and spin excess moisture off the arugula. Cut tomatoes into 1 in.
cubes. Peel and quarter eggs. Combine all ingredients and mix. Sauté in olive
oil for only 5 seconds and toss with pasta, if desired. </div>
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<br /></div>
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<span style="font-size: small;">Did any of you try the corn cake with lavender last week? I did and it was yummy. I also made scones and added a few lavender flowers to butter to use on them. It was delicious. Don't over use the lavender, tho, as it has a very strong taste.</span></div>
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<br /></div>
</div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-89932752837214923762012-07-18T12:25:00.000-02:302012-07-18T12:25:02.474-02:30Lavender Shortbreads<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-43554877041229967822012-07-17T16:29:00.002-02:302012-07-17T16:29:42.127-02:30Amy's Wedding Brunch Cake<div dir="ltr" style="text-align: left;" trbidi="on">
My niece, Amy, is to be wed on Friday. She is very lucky to have found a husband who is deserving of her. Wedding brunch is to be held at my house on Saturday so of course the menu must consist of many and various fresh herbs and veg from Auntie's garden. I have decided to do a lavender corn cake for 2 reasons. Firstly, Amy often wears lavender oil and the scent of it will remind me of her for evermore. Secondly, lavender seems like it should be part of every wedding. The recipe is as follows....<br />
<br />
<b>Sweet Corn Cake with Blueberry Lavender Compote</b><br />
<br />
For the cake<br />
<br />
<br />
6 oz (12 TBSP) unsalted butter, softened<br />
4 1/2 oz. (1cup) unbleached flour<br />
2 tsp baking powder<br />
1/4 tsp. salt<br />
2 1/4 oz (1/2 cup) cornmeal<br />
1 cup cooked fresh corn kernels <br />
1/2 cup sour cream at room temperature<br />
3/4 cup granulated sugar<br />
3 large eggs, at room temperature and lightly beaten<br />
<br />
For the Compote<br />
<br />
1 cup granulated sugar<br />
2 tsp lavender<br />
1 1/4 cup cooked fresh corn kernals<br />
1 cup fresh blueberries<br />
<br />
The cake<br />
<br />
Position a rack in the center of the oven and heat the oven to 350 degrees. Butter the sides and bottom of a 9X2" round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well.<br />
<br />
Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal; set aside. <br />
<br />
Puree the corn kernels in a food processor until smooth. Strain the puree through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any puree off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.<br />
<br />
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. The mixture will be loose and curdled-looking.)<br />
<br />
On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not over mix. <br />
<br />
Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30-35 minutes. Transfer to a rack to cool for 10-15 minutes. Run a knife areoun the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack , and let cool completely.<br />
<br />
Make the compote:<br />
<br />
Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.<br />
<br />
When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 TBSP of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.<br />
<br />
To Amy and Jean... we wish you both the happiest of ever afters!!!!!!!!!!!!!!!!!!<br />
<br />
<br />
<br /></div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-6595885201578291712012-07-11T17:16:00.002-02:302012-07-11T17:19:23.507-02:30Garlic Scape Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
We sent out our first vegie baskets (CSA's) yesterday. I am sure that I have a few people wondering what the curly things are in the bag. They would be garlic scapes... the flower head of the garlic. They can be used in place of garlic in a recipe or used as a vegetable in stir fry. Roasted garlic scapes are delicious. The recipe is as follows.<br />
<br />
<h2 style="text-align: center;">
<span style="color: maroon;">Roasted Garlic Scapes</span></h2>
<ul>
<li>oil</li>
<li>scapes</li>
<li>salt</li>
</ul>
Preheat the oven to 475 degrees Farenheit. Line a rimmed cookie sheet with tin foil.<br />
Trim off the woody bottom parts of each scape as well as the seed pods at the top.<br />
Toss the remaining middle sections with oil and salt, and bake until tender and slightly browned, approximately 7 minutes.<br />
Alternatively, grill the scapes in a grill basket, turning them from time to time.<br />
<br /></div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com1tag:blogger.com,1999:blog-1581681327858417736.post-14386621773749073442012-04-27T15:02:00.002-02:302012-04-27T15:02:27.040-02:30Recipe for Pasta with fresh chives<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="recipe">
<br /><h3>
</h3>
<h3>
Lemony, Chivey, Chickeny, Pasta Sauce</h3>
<strong>Ingredients:</strong><br />
<ul>
<li>Some sort of pasta, maybe even some <a href="http://www.cookography.com/2007/fresh-pasta">Fresh Pasta</a></li>
<li>2 chicken breasts</li>
<li>1 bunch chives</li>
<li>1 lemon</li>
<li>2 Tbs olive oil</li>
</ul>
<strong>Directions:</strong><br />
<ol>
<li>Bring water to a boil for the pasta. Don’t forget some salt. Cook the pasta.</li>
<li>Cut the chicken breasts in half horizontally so that they are half as thick. Season the chicken with salt and pepper.</li>
<li>Cook the chicken filets over a medium-high heat with a little bit of
oil. It should take 3-4 minutes per side to cook the chicken.</li>
<li>Zest the lemon, removing as little of the white part as possible.
Juice the lemon into a large bowl and add the zest and olive oil.</li>
<li>Finely chop the chive and add them to the bowl. Chop the chicken
width-wise into bite size strips. Add the chicken in with everything
else.</li>
<li style="text-align: justify;">When the pasta is done, drain and toss in the bowl with all the other stuff. Yum. </li>
</ol>
</div>
</div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-1807148519678569302012-02-27T15:10:00.005-03:302012-02-27T16:31:44.807-03:30Community Supported AgricultureDo you remember your grandmother's vegetable garden? That mouth watering, intense flavour of home grown vegetables? Remember going to the garden with a basket and harvesting only what you needed for the evening meal? You can have that again!<br /><br />Last year The Greenhouse and Garden Store began a new project on a trial basis. We had been supporting the West Coast Farmers Market for the past couple of years but it we were losing our shirt. The manpower required to get ready for it and then attend was costing us more than we were making. On to plan 'b'. We decided to start a weekly vegetable basket, commonly known as a CSA. This is a trend sweeping North America that gives consumers an opportunity to purchase local produce without having to search for it. It develops a relationship between the consumer and the people growing your food. Studies show that fresh produce is much higher in vitamins than vegetables that have been shipped long distances in less than ideal conditions.<br /><br />Consumers sign on at the beginning of the season and receive a basket once a week that contains locally grown, pesticide free produce. The vegetables are harvested the previous day and the basket contains whatever is in season. A sampling of what you may get; beans, beets, bok choi, carrots, cucumbers, eggplant, ground cherries, herbs, kale, kohlrabi, leek sugar snap peas, mixed baby greens and lettuces, onions, shallots, bunching onions, radish, spinach, swiss chard, tomatoes, tomatillos and zucchinni. There will also be surprises from time to time.<br /><br />Weekly recipes and produce care tips will be posted to our blog to help you out with some of the vegies you may not be familiar with. These baskets are $25 per week and will comfortably feed two people. A larger family may want to consider a double basket at a cost of $50.<br /><br />If you are interested in signing up or if you would like more information, contact us at <span style="font-weight: bold;">kim@thegreenhouse.ca</span> or call 634-5757. Baskets are available for pickup at a central location in Corner Brook or at our greenhouse in Little Rapids.<br /><br />To be sure of your place in the queue submit your application by April 15th, 2012 as we have to start planting and aim to grow only enough for the orders that we have.kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-37201515263978608582011-09-14T13:22:00.000-02:302011-09-14T13:24:26.672-02:30Fall Rye as a Green Manure<!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> 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class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span style="font-size:18.0pt;line-height:115%"><span style="mso-spacerun:yes"> </span></span></b><b style="mso-bidi-font-weight:normal"><span style="font-size:18.0pt;line-height: 115%;mso-fareast-language:EN-CA;mso-no-proof:yes"></span></b><b style="mso-bidi-font-weight: normal"><span style="font-size:18.0pt;line-height:115%"></span></b></p> <p class="MsoNormal">Fall Rye is a seed that is planted in the fall, generally in a vegetable garden, for the purpose of tilling into the soil in spring to add organic matter to your soil.<span style="mso-spacerun:yes"> </span>The benefits of using this crop are threefold. </p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-ascii-font-family:Calibri;mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri"><span style="mso-list:Ignore">-<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="mso-spacerun:yes"> </span>When planted immediately after harvest, it quickly germinates and the extensive root system inhibits the germination of weed seeds thus keeping those pests to a minimum and reducing your work in the spring.<span style="mso-spacerun:yes"> </span>Many insects and diseases overwinter in weeds so the rye will help protect your garden from infestations the following summer.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-ascii-font-family:Calibri;mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri"><span style="mso-list:Ignore">-<span style="font:7.0pt "Times New Roman""> </span></span></span>The grass and its roots will prevent erosion of your soil throughout the fall and winter as well as catching the snow to provide a good snow cover.</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-ascii-font-family:Calibri;mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri"><span style="mso-list:Ignore">-<span style="font:7.0pt "Times New Roman""> </span></span></span>When tilled into your soil in the spring the rye provides a green manure which is high in nutrients and organic matter.<span style="mso-spacerun:yes"> </span>This is the equivalent of purchasing manure and compost to add to your soil, but much less expensive since a kilogram of the seed will cover 500 sq’.</p> <p class="MsoNormal">There are a few things to be aware of when using this type of crop.</p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-ascii-font-family:Calibri;mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri"><span style="mso-list:Ignore">-<span style="font:7.0pt "Times New Roman""> </span></span></span>The plant has a very extensive root system that is difficult to turn with a fork so a tiller is recommended.</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-ascii-font-family:Calibri;mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri"><span style="mso-list:Ignore">-<span style="font:7.0pt "Times New Roman""> </span></span></span>The plant MUST be tilled in before it goes to seed in the spring or you will have rye growing in your vegetable garden for the rest of time.</p> <p class="MsoNormal">To plant the seed, broadcast it in your garden as you dig your vegetables.<span style="mso-spacerun:yes"> </span>You do not have to wait till the garden is empty but rather spread the seed as you empty the garden.<span style="mso-spacerun:yes"> </span>Your garden does not have to be tilled beforehand unless your soil is quite compacted which it should not be if you are digging or pulling your vegetables.</p> <p class="MsoNormal">In the spring your garden should be tilled while it is still damp but not wet.<span style="mso-spacerun:yes"> </span>Rye absorbs a lot of moisture and will dry your garden out in a very short time.<span style="mso-spacerun:yes"> </span><b style="mso-bidi-font-weight:normal">Be sure to till before the rye goes to seed.</b></p> <p class="MsoNormal">Fall rye is an excellent and inexpensive option for amending soil for gardeners whether they practice organic methods or not.</p>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-48255170048656593392011-08-06T13:45:00.002-02:302011-08-06T14:04:23.206-02:30Rhubarb CordialMany of the camp parents wanted the recipe for our rhubarb codial that we served at the tea party yesterday. There have been a lot of variations on this recipe over the past 20 years but here is the original.<br /><br />Part 1<br />Fill a large pot 2/3 full with rhubarb that has been chopped into 1" pieces. Cover with water so that there is approximately 1/2" of water above the chopped fruit. Simmer on stove for approximately 20 minutes or until soft. Transfer to a jelly bag and strain the rhubarb into a large bowl for a couple of hours. This juice can be divided into small portions and then frozen for future use.<br /><br />Part 2<br />4 cups rhubarb juice<br />1/2 can lemonade concentrate<br />1 can of water using frozen lemonade can as unit of measurement<br />1/2 cup sugar<br />Stir the above ingredients together and refrigerate. When ready for a glass of nice cool rhubarb cordial, pour approximately 1/4 of a cup into a glass and top up glass with ginger ale. I use two fingers of cordial in my glasses so this may take some experimenting to get it right.<br /><br />There are different ways of using this recipe. I often use water in place of the ginger ale for a 'somewhat' healthier drink. Sometimes I use homemade lemonade for a really tangy treat. I also substitute the rhubarb for different fruits and find a juice made with the grapes that we grow here at the greenhouse to be a big hit.<br /><br />Enjoy!kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-24608892214665124422011-08-06T13:18:00.006-02:302011-08-06T13:44:46.325-02:30Local Roots Summer Camp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreblD07mjpFWFe-6krOMHp7ilvxK5GvAJLirK9HQlVkq1L8zVSDBbXmTnPWGez6tS4lw4Fqmww7n735ttvLZSL9124c2879yXG6S0LfwyAOe5g5Er2Yfhx22HU2PiV_oFDlsMREdXW9s/s1600/104.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreblD07mjpFWFe-6krOMHp7ilvxK5GvAJLirK9HQlVkq1L8zVSDBbXmTnPWGez6tS4lw4Fqmww7n735ttvLZSL9124c2879yXG6S0LfwyAOe5g5Er2Yfhx22HU2PiV_oFDlsMREdXW9s/s400/104.JPG" alt="" id="BLOGGER_PHOTO_ID_5637777016869836658" border="0" /></a> Chia Pet before it grew its hair.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcb1Pn3ld5g9Cbdza3TrG5whV_V714m5yU3d4bXaPGeTPDzF8ScgcJVLcv0CrqSE9kZcOIiHHG_Xx8OK9tC6X3kPmF-4reIBpgH5J7OMtoE8QxcWNOnE524REbDgyAH6oCXfOpMLMUkmg/s1600/102.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcb1Pn3ld5g9Cbdza3TrG5whV_V714m5yU3d4bXaPGeTPDzF8ScgcJVLcv0CrqSE9kZcOIiHHG_Xx8OK9tC6X3kPmF-4reIBpgH5J7OMtoE8QxcWNOnE524REbDgyAH6oCXfOpMLMUkmg/s400/102.JPG" alt="" id="BLOGGER_PHOTO_ID_5637775392938213490" border="0" /></a> Teagan about to make her chia pet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWZo9GPa4FAxGVH498BquSOY2K63iZBtGZKI6Szb6dJNvM-LJNYskYVY-s3HCEM6FHMx2xbziRLc3vvVfBF4ihP0np9t6CXNs_OxGc7rpntiqVz4ysl_2g15M8MUeER7sOu_FJmsyNP0/s1600/111.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWZo9GPa4FAxGVH498BquSOY2K63iZBtGZKI6Szb6dJNvM-LJNYskYVY-s3HCEM6FHMx2xbziRLc3vvVfBF4ihP0np9t6CXNs_OxGc7rpntiqVz4ysl_2g15M8MUeER7sOu_FJmsyNP0/s400/111.JPG" alt="" id="BLOGGER_PHOTO_ID_5637774423045762882" border="0" /></a> Collecting flowers for use in dying fabric with natural dyes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYMQHHCjvhNnDnARg0YPyyWXEebD5VMhpstbRm_gCPA9fgKZM5zoYSqfvYDoD9UtFkiUcivV4BF4uV-SLiNiXuorbim-FBWOnPJHlKrkTGLxwN3cCEJDfgbq3sZGxcKPYbjZFrAIzZOM/s1600/092.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYMQHHCjvhNnDnARg0YPyyWXEebD5VMhpstbRm_gCPA9fgKZM5zoYSqfvYDoD9UtFkiUcivV4BF4uV-SLiNiXuorbim-FBWOnPJHlKrkTGLxwN3cCEJDfgbq3sZGxcKPYbjZFrAIzZOM/s400/092.JPG" alt="" id="BLOGGER_PHOTO_ID_5637773562090907890" border="0" /></a> Here are some of the children making paper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28_M_i0oWscO-E1Ylpk3OQ7e9c1-Akf7OQhB6xnM0BmUIOLRNvo0t9_lT-XzoGa1vDC5JqLHzujOFRfa42OtJr6dyH0AOfsTwTfhiFws8j0xbH2R0IODd99idw9vLKz1jbgMyuQefGec/s1600/074.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28_M_i0oWscO-E1Ylpk3OQ7e9c1-Akf7OQhB6xnM0BmUIOLRNvo0t9_lT-XzoGa1vDC5JqLHzujOFRfa42OtJr6dyH0AOfsTwTfhiFws8j0xbH2R0IODd99idw9vLKz1jbgMyuQefGec/s400/074.JPG" alt="" id="BLOGGER_PHOTO_ID_5637772843847109074" border="0" /></a><br />The greenhouse had a summer camp here for 8-11 year olds this past week. It was a blast. My daughter, Jesse, came home from Halifax to coordinate it. She kept those kids hopping for 5 days. They did everything from making paper out of corn husks to catching tadpoles at Rapid Pond. The children made their own snacks and lunches (with a little help from the adults) from many of the items that we grow here at the greenhouse. We tried to focus on a well balanced diet but we did try to make it more palatable by dipping some things in chocolate. Yay for chocolate. the above photo is of Skyler shucking strawberries.kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-11544710449948739022011-06-06T19:39:00.002-02:302011-06-06T19:42:59.547-02:30Local Roots Summer Camp<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica"><span style="letter-spacing: 0.0px"><b>Know any kids who want to try something different this summer? </b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">This summer The Greenhouse and Garden Store will be offering a <b>Local Roots Summer Camp</b> for kids from 8-11 years of age. Business slows down significantly at The Greenhouse after Canada Day, and we are always looking for new things to do. We thought that it would be great fun to host a summer camp this year, for kids to come to The Greenhouse to learn about sustainability, gardening, and healthy living. This year’s camp will be run by myself and my daughter Jesse, who will be visiting from Nova Scotia.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px">Our camp will be held from August 1-5th at The Greenhouse. If you know any kids (or parents) who might be interested, or if you would like to find out more about our camp, check out our new Local Roots web page: <a href="http://www.thegreenhouse.ca/summerProgram.html">http://www.thegreenhouse.ca/summerProgram.html</a><span style="letter-spacing: 0.0px"></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Hope to see you there!</span></p>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-91295647696722179282011-04-20T11:45:00.007-02:302011-04-20T12:44:15.597-02:30Transplanting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV3mKWNFAryZTgv4iIZX8khMy6ptf9KCRI9OZ3PKp6o8-nl77FrCKP5BX2F_25lsCORhfhZeSr_ucxNfLYsjSidjfyhzCygEnOALIHCH6mBkoIQ1hJqSvnYn9mnursgd8bAfkmO_l76g/s1600/006.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597679497567720242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV3mKWNFAryZTgv4iIZX8khMy6ptf9KCRI9OZ3PKp6o8-nl77FrCKP5BX2F_25lsCORhfhZeSr_ucxNfLYsjSidjfyhzCygEnOALIHCH6mBkoIQ1hJqSvnYn9mnursgd8bAfkmO_l76g/s400/006.JPG" /></a> Here is a photo of the transpanted seedlings. They look pretty untidy, but after 24 hours they will straighten up like little soldiers. Make sure your plants are watered in and start fertilizing with a very dilute solution of Plant Prod 10-52-10 or an organic fertilizer such as 'Muskie'. We carry both at 'The Greenhouse'. You only need to use the 10-52-10 for a couple of weeks and should then change to 20-20-20. If using the 'Muskie' you can continue on and do not need to change to a different formulation. Sit back and watch them grow.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUuhobFGdTqo-EsxK3jIZqB4K7pj05WGS8aemmJw9zPDWJriCxFGOLGCVu00EwrLEep-GfJbq7Q4PEc4noa7K6hDIbFKH8K1f8FkIyMtVDupgGMd9m7wD-4-Y-IxU52lpXFTFd_zUl0Y/s1600/005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597677966959812466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUuhobFGdTqo-EsxK3jIZqB4K7pj05WGS8aemmJw9zPDWJriCxFGOLGCVu00EwrLEep-GfJbq7Q4PEc4noa7K6hDIbFKH8K1f8FkIyMtVDupgGMd9m7wD-4-Y-IxU52lpXFTFd_zUl0Y/s400/005.JPG" /></a> As well, your seedling should have nice, healthy roots. Each plant is carefully plucked from the seedling flat and transplanted into a larger pot or flat. Make sure you sure steralized soil such as promix or sunshine mix or you risk losing all of your hard work.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgTPxO0_RxqrDIzmjmVWNQz7g5os8JmOWMqHdHO1WAekAxp8u5es7vJGZmRZ7wj6jD3e29-VAFElwTq1gUY5_C56u9K1HRVpeNxFH5ps0ikBalb74sMGq4pxbu_oNrRtiUpQsaBIE9ao/s1600/003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597674269032814834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgTPxO0_RxqrDIzmjmVWNQz7g5os8JmOWMqHdHO1WAekAxp8u5es7vJGZmRZ7wj6jD3e29-VAFElwTq1gUY5_C56u9K1HRVpeNxFH5ps0ikBalb74sMGq4pxbu_oNrRtiUpQsaBIE9ao/s400/003.JPG" /></a> Pictured above is a marigold seedling. The smooth, oval leaves are the cotyledons... the first set of leaves that hold the sugar and starch needed for the plant to put out roots. These are not true leaves and you will notice that on all plants, these leaves die as soon as the plant has begun to establish itself. The raggedy leaves are the true leaves. True leaves look different on every plant but are very distinctively different from the cotyledons. Your seedling should be showing true leaves before you uproot it to transplant. </div><br /><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7G5JIG7N9-CP2MPjXASkER3C7iMtVS55pD3IP2DvGBUR30ViUomz5ZN4DP0wjugKgMoThq6JjxQrSEQDW6Zvj0UZNHVxJHSWnmmwym8BR3ZFG0VmOmwIaZOpW8udYU0ABcSnlT8skq64/s1600/069.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597671481177506082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7G5JIG7N9-CP2MPjXASkER3C7iMtVS55pD3IP2DvGBUR30ViUomz5ZN4DP0wjugKgMoThq6JjxQrSEQDW6Zvj0UZNHVxJHSWnmmwym8BR3ZFG0VmOmwIaZOpW8udYU0ABcSnlT8skq64/s320/069.JPG" /></a><br /><br /><div>Last blog our seedlings were just up. The true leaves are showing on most of our seedlings and Marlene, Connie and Daddy (not pictured) are transplanting like mad. That's Cherie in the background preparing to start hanging baskets. Seeds that have been broadcast cannot stay in the germinating flat for long as they are too close together and diseases will present themselves when plants are crowded. Thus, one must remove the seedlings and plant them in a larger container for growing on.</div></div></div></div>kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-6356692520120071522011-03-26T10:05:00.002-02:302011-03-26T10:22:16.587-02:30Seedlings - Spring has Sprung<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcxRCButtY7yygDU6YZndLxZYCYKuskk_kLIgeuPLVwspVIUerdD77Zb9T8BK1QZ5p243-ciq09DmAa-arfhkwZKPJmtMPJBPgRuUal59EaPDOskcR0Z9E92SJSUFRnNwkVzCGYGJCx0/s1600/P1020589.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcxRCButtY7yygDU6YZndLxZYCYKuskk_kLIgeuPLVwspVIUerdD77Zb9T8BK1QZ5p243-ciq09DmAa-arfhkwZKPJmtMPJBPgRuUal59EaPDOskcR0Z9E92SJSUFRnNwkVzCGYGJCx0/s320/P1020589.JPG" alt="" id="BLOGGER_PHOTO_ID_5588366745117185330" border="0" /></a>The previous blog with the photo of my hand patting down the seeds has produced results! Yay! It is like giving birth all over again (without the icky parts) watching these little sweeties sticking their heads above the soil. <br /><br />Once you have the teeniest bit of green you should remove the plastic dome from your seedlings or they will start to mold. Do not water from the top, but rather soak them in a pan of water so that they can take up moisture at root level without getting their foliage damp. Add a tiny bit of 'Plant Prod' 10-52-10 fertilizer to the water to encourage good root development. Yes, Plant Prod is the superior fertilizer even tho they have not sunk the same money into their advertising budget as the 'Miracle Gro' people. Place your seedlings in a coolish, but not cold, area of your house in a bright window or under grow lights. <br /><br />The first set of leaves are not true leaves but just the storage vessel for the sugar and starch that the seedlings need to get their life started. Do not move seedlings out of the flats till they grow their second set of leaves called the True Leaves. These will have a very different appearance than the cotyledons (first set of leaves).<br /><br />Stayed tuned for the transplanting blog which will be posted later in the week.kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-69846790036645893262011-03-24T12:48:00.006-02:302011-03-24T13:33:46.320-02:30Planting Seed<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMZQHXldfT3SoffCuAdNJw2PseVi32NYQZMzUQdpmLBg-a9Mq8f2q5gYJYdaWXlQ6uzUMsnhD78yj-p8vzH6BuEs2S7cYZhY3F1gcNlpkukMQJFGEvJgxQHxv-fvv5YZhc2ksCTqJ560/s1600/P1020581.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMZQHXldfT3SoffCuAdNJw2PseVi32NYQZMzUQdpmLBg-a9Mq8f2q5gYJYdaWXlQ6uzUMsnhD78yj-p8vzH6BuEs2S7cYZhY3F1gcNlpkukMQJFGEvJgxQHxv-fvv5YZhc2ksCTqJ560/s320/P1020581.JPG" alt="" id="BLOGGER_PHOTO_ID_5587672262390357858" border="0" /></a>The seed are then pressed firmly into the soil. Most seeds need light to germinate so they do not need to be covered with soil. Only cover seed when the seed pack says it needs dark for germination. We use a germinating chamber however, this may be mimicked at home by using a plastic cover until the seeds sprout. Remove cover as soon as sprouting occurs and keep your seedlings in a coolish place with lots of light. Light tables are acceptable but plants will still stretch if the correct light bulbs are not used.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZktitc94l6obZ_M6Bv9e_EAQesRw5Y1xMuauQ0Lc35vAH41LNE3WmaXGQOwc8Q-ldJh4BvzArkgi_YiLKhJSwW-C7CoXkwU_ZYj0jTBkfxQ0qLSUEn1Qwhl7dJMmh93iQsn-5BxmNq-A/s1600/P1020579.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZktitc94l6obZ_M6Bv9e_EAQesRw5Y1xMuauQ0Lc35vAH41LNE3WmaXGQOwc8Q-ldJh4BvzArkgi_YiLKhJSwW-C7CoXkwU_ZYj0jTBkfxQ0qLSUEn1Qwhl7dJMmh93iQsn-5BxmNq-A/s320/P1020579.JPG" alt="" id="BLOGGER_PHOTO_ID_5587671659002710626" border="0" /></a> We use germinating flats (make sure flats are sterilized with 1 part javex to 9 parts water) and broadcast our seed over the damp soil.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-x6uLL9eOSUEk1bBnimWqPjgLG48DZIEny5gaSBmr_bFTca8zbJXgxIBs-DAg6zzyokUlZrWbCw9xFEFhJp5CSkY3yCDEUABuvi7NUfWt3czliOlPcsML8rtb2zrqXRTAXrCB8dpV70/s1600/P1020585.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-x6uLL9eOSUEk1bBnimWqPjgLG48DZIEny5gaSBmr_bFTca8zbJXgxIBs-DAg6zzyokUlZrWbCw9xFEFhJp5CSkY3yCDEUABuvi7NUfWt3czliOlPcsML8rtb2zrqXRTAXrCB8dpV70/s320/P1020585.JPG" alt="" id="BLOGGER_PHOTO_ID_5587670072588654594" border="0" /></a>The greenhouse started the furnaces two weeks ago. With the price of oil this year we are doing our best to make those Arab states even wealthier. I almost threw up when I got the bill last week.<br /><br />We have started seeding so if there is anybody at home who wants to try growing their own plants from seed, you can do so along with us. Note to Brenda... start your leek now. Here is a photo of Paige mixing sterilized soil, a necessity for planting seeds. We use Pro Mix or Sunshine Mix for best results. If you do not use sterilized soil, you risk getting a disease call 'Damp Off' in your plants so don't mince money in that department.kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com1tag:blogger.com,1999:blog-1581681327858417736.post-52646288105129204872011-01-25T16:19:00.002-03:302011-01-25T16:34:30.037-03:30Leeks... the underutilized veg<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOwgruAwCxKtvw1zKJ7XHZn7H7A6G9J5ZBuhOEygNumrIORdhsPrlHOo5rmitmNc4uD3j2XBDkjlmK2rW4RCqgdNXr9f-BS4yJiGctnEukJa6IZWRBmtxLktofKujPegP0vx32PhQHdY/s1600/P1020300.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOwgruAwCxKtvw1zKJ7XHZn7H7A6G9J5ZBuhOEygNumrIORdhsPrlHOo5rmitmNc4uD3j2XBDkjlmK2rW4RCqgdNXr9f-BS4yJiGctnEukJa6IZWRBmtxLktofKujPegP0vx32PhQHdY/s200/P1020300.JPG" alt="" id="BLOGGER_PHOTO_ID_5566216755433057042" border="0" /></a><br />I have finally given in to winter. The weather has been so beautiful here that it was hard to believe that snow would ever fall. It began in earnest last week so by Thursday I dug the majority of my leeks. Leek are one of those vegetables that are often overlooked in the garden and the grocery store. I love them. They are incredibly easy to grow. I start the seed in my office in February and in March I move them into the greenhouse. They like it cool so I place them in a section where other crops would perish. As soon as the snow is melted, it is safe to plant these babies in the garden. They grow with little or no maintenance so they tend to get ignored at my place. The big bonus is that you can harvest them when they are young and skinny, or you can leave them in the ground and dig them all winter. I had to shovel a foot of snow off of the ones in the photo before I could reach them. They were still in perfect condition. These were turned into a delicious leek marmalade that Sean and I have been enjoying with every meal. Sean has high cholesterol and leek are one of the foods that help reduce cholesterol in the blood stream so they will become a staple in our diet. Mmmmmm, fresh garden veg in Newfoundland in January. What a treat!kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com2tag:blogger.com,1999:blog-1581681327858417736.post-37097006742292405872010-11-28T09:48:00.004-03:302010-12-02T15:26:28.291-03:30Mulled Wine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7w_JoByETbcXXDKb1Z49wpc2_I8_OYeHXxnfeP64gn7zi_MtQqyZIX7JKwY4YIrIFUdxq2LT1u1Eo4Je2kKz7rRSB0WdK2o1J8f7njdsnaSnZDbteF23wOb6miwdrlyOk8ntXZlTy6c/s1600/P1020235.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7w_JoByETbcXXDKb1Z49wpc2_I8_OYeHXxnfeP64gn7zi_MtQqyZIX7JKwY4YIrIFUdxq2LT1u1Eo4Je2kKz7rRSB0WdK2o1J8f7njdsnaSnZDbteF23wOb6miwdrlyOk8ntXZlTy6c/s200/P1020235.JPG" alt="" id="BLOGGER_PHOTO_ID_5544597540247398322" border="0" /></a><br />We had our 'Open House' at the greenhouse yesterday.... a fun day with all of our Christmas items displayed for sale. There was Christmas cake (thanx to Gudie), shortbreads, peanut butter fudge (thanx to Andrea and Paige) and mulled wine. There were many requests for the mulled wine recipe so here it is....<br /><br />Mulled Wine or Negus in Quantity (from The Joy of Cooking)<br /><br />Make a syrup by boiling for 5 minutes:<br />2.5 cups sugar<br />1 1/4 cups water<br />4 dozen whole cloves<br />6 cinnamon sticks<br />3 crushed nutmegs (I used a heaping tsp ground)<br />Grated rind of 3 lemons and 2 oranges<br />Strain syrup. Add to it:<br />4 cups hot lemon or lime juice<br />Heat well, but do not boil, and add:<br />4 bottles red wineor Madeira, port or sherry (I used red wine)<br />Serve hot with slices of lemon and pineapple<br />Enjoy! Please keep your consumption to a minimum if you are driving.<br /><br />Thank you to all who came out to join us yesterday. We do appreciate your business more than you can know.<br /><br />Ooops. I forgot to say that I added a couple of heaping teaspoons of honey to the wine to sweeten it. It was pretty tart before that.kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com1tag:blogger.com,1999:blog-1581681327858417736.post-84497185470139452692010-11-17T19:05:00.002-03:302010-11-17T21:19:35.770-03:30Fa la la la la, la la la la<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARzm0q9BoS21Q8nVTOqZnwHzhrTSddXvINru9LACc6ft5v4wuvVcvWbQUoovZUugELOS8J_zmTdias8k9AKu8KaWnel2WSiS6T7OaBsZ13rG9tLRqr2kHuhBgxJM_nkYh6FJfT-I6iUQ/s1600/P1020226.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARzm0q9BoS21Q8nVTOqZnwHzhrTSddXvINru9LACc6ft5v4wuvVcvWbQUoovZUugELOS8J_zmTdias8k9AKu8KaWnel2WSiS6T7OaBsZ13rG9tLRqr2kHuhBgxJM_nkYh6FJfT-I6iUQ/s200/P1020226.JPG" alt="" id="BLOGGER_PHOTO_ID_5540685283084267986" border="0" /></a><br />Christmas is coming, the goose is getting fat, won't you put a penny in the old man's hat.<br /><br />This is the time of year when the greenhouse turns from gardening to wreath making. There is a tremendous amount of work to be done in a very short time. Cherie, Paige, Gudie and I are in the midst of making wreaths, swags, kissing balls (not sure why they call them that), advent wreaths, hanging baskets and outdoor containers. The greenhouse is filled with balsam fir and the fragrance of Christmas is dizzying. Next Saturday (November 27th) we have our 'Open House' when all of these items will be on display. Paige and Andrea will be selling their bee products and Newfoundland and Labrador Art will have a display as well. We will be serving mulled wine and Ginger Peach Christmas cake. The fire will be crackling in the stove and Christmas will be in the air. Join us.kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0tag:blogger.com,1999:blog-1581681327858417736.post-76340790255157925912010-10-31T22:16:00.002-02:302010-10-31T22:26:45.152-02:30Turkey Poop<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1KpI-Ibo9gphtOHWdFZLb7G7CxpLHfQqFI6MQM4N5PBEVBoepIl93GSJQXm6GiiO-CD0SybVTO0K-dDLGWp3CHcQ-I4AjNNNqAgPs7BYloxc51Fjethpwn2sx_Okmf0U7x28iBOJD7U/s1600/P1020101.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1KpI-Ibo9gphtOHWdFZLb7G7CxpLHfQqFI6MQM4N5PBEVBoepIl93GSJQXm6GiiO-CD0SybVTO0K-dDLGWp3CHcQ-I4AjNNNqAgPs7BYloxc51Fjethpwn2sx_Okmf0U7x28iBOJD7U/s200/P1020101.JPG" alt="" id="BLOGGER_PHOTO_ID_5534378652659861250" border="0" /></a><br />Last year we started carrying a new fertilizer at 'The Greenhouse'. It is made from the droppings of free range turkeys. I did not find the opportunity to try it out last year (it sold too quickly) but I gave it a try this summer. I have attached a photo of my onions. The ones on the left were turkey pooped, the ones on the right did not receive any supplements. You be the judge. Every one of our customers who used it came back raving about the results. I'm hooked!kim thistlehttp://www.blogger.com/profile/00538649724359939322noreply@blogger.com0