Harvesting and Using Broccoli

I just started growing broccoli the past 2 years and have had wonderful results with it!  I started my seeds under lights back in February and planted them the second week in March.  If you have problems with cabbage worms, cover the starts with a fabric row cover thin enough to allow light and water penetration in.  Make sure you bury the edges in the ground around the plants so the little white butterflies can't lay their eggs on them!  If you don't have fabric row covers or didn't get around to putting them on in time, you can use a garlic spray to get rid of them.  Here's the recipe:

Blend 2-3 bulbs garlic in a bit of water

Add 2 cups water, 2 tablespoons plant based liquid dish soap, 1 teaspoon cayenne pepper and allow to sit over night.  Strain through a cheese cloth and put in sprayer and spray the plant thoroughly.  this recipe also works well for wireworms, ants, aphids, slugs, cutworms, and caterpillars.

  Broccoli has so many health benefits!  I am grateful my kids will eat it by itself, lightly steamed.  However, if you or your loved ones don't appreciate as much as we do, try slipping it into salads or soups for added nutrition.  Check out the 9 Benefits of Broccoli  I love that it is an alkaline food, helps prevent cancer, reduces cholesterol, and detoxes the body!  

 

Harvesting Broccoli

Harvesting broccoli is very simple.  Once the head of the plant has grown to a medium - large size (before the head becomes loose and starts to flower) cut it off with a large kitchen knife.  Notice in the picture there are little florets next to where I cut off the big one in the middle.  You can let these get a little bigger and cut them off for use later or harvest now. 

Here is a head I didn't catch in time, so I will let it go to seed and save them for starting seeds next year or in the fall. This is Waltham broccoli (an excellent variety for Utah).

Once the broccoli has been harvested it is ready to be used or refrigerated for up to one week.

This creamy broccoli soup is so good!  You won't even notice it's vegan!

6 cups vegetable stock

1 cup cashews

1 medium onion, chopped

1 celery stalk, chopped

1 large carrot, chopped

2 garlic clove, chopped

1 red pepper, chopped

2 medium potatoes, peeled and chopped to 1 inch size cubes

1 large head of broccoli, chopped (about 4 cups)

2 teaspoons dried thyme

Salt and pepper to taste

Puree 1 cup of vegetable stock with the cashews in a blender until smooth.  Set aside.

In a large dutch oven saute the onion, celery and carrot over medium heat in 1 cup vegetable broth for about 5minutes, until tender crisp.  Add garlic, red pepper and potatoes.  Cook for a few more minutes.  Add the remaining 4 cups of broth and broccoli, thyme and salt and pepper.  Bring to a boil over high heat.  Cover and turn heat down to medium low and let simmer until the broccoli and potatoes are soft, about 10 minutes.  Add the cashew cream to soup and stir until mixed.  Remove from pot and puree half the soup in small batches.  You can leave some chunky or puree it all.  Serve with a crusty bread and salad!

Broccoli, Pear and Feta Salad!  

This delicious invention came from a last minute need to put together an extra salad for a family gathering.  I have to say I was pretty proud of myself!  This was so good!  From the garden: broccoli and mint

2 Tablespoons agave

2 cups pecans halves

Coat the pecans with agave in a medium size skillet on medium-low heat.  Constantly stir for 5-10 minutes until the pecans are caramelized and slightly darkened.  Let cool.

In a bowl mix together:

1-2 heads fresh broccoli chopped into bite size pieces

4 pears chopped

1 cup crumbled feta cheese

Pepper- Mint Dressing:

In a blender puree:

1 cup peppermint or spearmint leaves

Juice of 2 lemons

4 cloves garlic

1 teaspoon peppercorns

1 teaspoon salt

1 cup olive oil

2 tablespoons agave

Pour just enough dressing to coat the salad and serve!  Save the rest of the dressing in an airtight container for up to 2 weeks.

Salads From the Garden!

 

I love this time of year when I can go out into my back yard and make all sorts of different delicious dishes.  Whether I add something to a meal or make the meal mostly from what I grow I always feel a sense of satisfaction that I grew food with my own two hands!  Fun and unique salads in the summer are a staple in our home, especially when we have such abundance!  They are light and easy, just what we need this time of year with all the busyness of being outside and enjoying family and friends!

In the picture above is one of my favorite salads!  I call it "Fiesta Salad"!

From my garden: heirloom lettuce, spinach, radishes, cilantro

Recipe:

       Leafy greens of your choice, chopped

Cilantro, chopped

Radishes, chopped

Tomatoes, chopped

1 can black beans, drained and rinsed

1 cup frozen corn

2 avocados chopped 

Juice of 1 lime

Good ranch dressing

 

This is one my dad made for me.  It was so good I had to share! 

From the garden: lettuce, Swiss chard, spinach, beets, sun sugar tomatoes

Recipe:

Chopped leafy greens of your choice

Spiralized beets

Chopped pears

Whole sun sugar tomatoes

Balsamic vinaigrette 

 

This quinoa, spinach, tomato and feta salad is very satisfying!  Perfect for a light meal!

From the garden: spinach, fresh chopped basil or parsley, red onions, tomaotes

Recipe:

2 cups cooked quinoa

2 chopped avocados

2-3 large tomaotes, chopped

4 cups shredded fresh spinach

1 small red onion chopped

1 cup crumbled feta cheese

1/2 cup fresh chopped basil or parsley

Salt and pepper to taste

Growing and using Medicinal Herbs: Comfrey

Comfrey is a fabulous herb with so many benefits!  I use a salve called Dr. Christopher's Complete Bone and Tissue for all my physical aliments!  It contains comfrey and other herbs.  It is simply magical!  As a fitness instructor for over 10 years who teaches multiple classes a week my body has begun to... well let's say get a little older and over used so to speak.  I have a bulging lower disc in my spine, knee pain and a weak rotator cuff.  Whenever anything starts to flare up I put the salve on a few times a day and within a couple days I am back to normal again!  I cannot say enough about comfrey!

Medical Benefits of Comfrey

• Comfrey is good for fracture healing and bone lesions.
• Comfrey is beneficial for treatment of muscle tears, sprains, strains, and dislocations.
• Comfrey helps in arthritic conditions of bursitis, tendinitis, and torticollis.
• Comfrey treats arthritis such as rheumatoid arthritis and osteoarthritis.
• Comfrey is good for treating bunions and deformities of extremities.
• Comfrey helps in treating intervertebral disc lesions and herniated discs.
• Comfrey is good for circulatory system and improves poor circulation and varices.
• Comfrey treats skin deformities like minor wounds, minor burns, fistulas, and psoriasis.
• There are millions of comfrey natural products available in the market, the most prominent of which is comfrey gel which helps in treatment of some types of eczema, cracks in breasts, and varicose ulcers
• For more info go here 

 Harvesting Comfrey

• Here is an excellent video on how to harvest comfrey!

There is controversy over whether comfrey should be ingested or not.  Studies have shown that comfrey taken internally can be dangerous due to it's high levels of alkaloids, potentially harming the liver.  However, the studies are a bit misleading in my opinion.  They do show that the alkaloids could be dangerous, but that is because very large amounts were taken internally.  More so than what the average person would normally ingest, however it is important to raise caution.  I know many people who have taken it internally and are just fine.   

You can make a basic salve recipe with the dried comfrey leaves and roots.  Anytime you use a root over the leaf or flower of the plant it will always have stronger constituents.

 The first step in making your own medicinal salve is to make a solar infused herb oil.  This can even be done with herbs for cooking.  Fill a clean and dry wide mouth jar with dried herb leaves or roots.  Cover with 2 inches of good olive oil.  Cover tightly and allow to sit in a warm sunny spot for 2-4 weeks.  The longer you allow it to sit the stronger it will become.  You might expect the oils to go rancid, however as long as the herbs are infusing the oils they won't due to the antioxidant properties found naturally in plants.

 Strain the herbs through a sieve after the oil has been infused.

Strain further into a cheese cloth or piece of muslin.  Be sure to squeeze the last bits of oil from the drained herbs into the bowl.

Now the salve is ready to be made!  

Basic Salve Recipe

For each cup of infused herb oil, add 1/4 cup (finely chopped or shredded) beeswax.  Heat the oil and beeswax together over very low heat, stirring occasionally, until the beeswax has melted.  

To ensure the salve is the thickness you desire, place 1 tablespoon of the mixture onto a spoon and put in the freezer for a minute or two.  Then check for firmness of the salve.  Add more beeswax if you desire a more firm ointment.  For a softer salve add more oil.  

Once the mixture is the consistency you want pour immediately into small glass jars or tins.  Be careful the oil is extremely hot!  I get me supplies from here.

Store salve in a cool, dark place, where it will keep for several months.  Add essential oils to enhance aroma and medicinal purposes.

Growing and Using Medicinal Herbs: Chamomile

The chamomile flower is one of my most favorite comforting smells!  It is an annual plant that reseeds easily.  Chamomile has very calming effects on the nervous system and is a great digestive aid!  Whenever I feel as though my day has all but done me in, I make myself a cup of tea, sit back and read a good book!  Most of my chamomile grew from reseeding itself last year and popped up perfectly around the small brick wall surrounding my peach tree.  It's very easy to grow and likes well draining, poor soil if you can believe it, hence it growing practically in the compact sand I have around my garden boxes! ...well it's better than weeds! :)

Chamomile has many benefits!  

• It relaxes the muscles in the uterine wall relieving menstrual cramps.
• Is an excellent sleep aid.
• Chamomile soothes stomachache muscles to help alleviate bowel problems and aids in digestion.
•  Because of the antibacterial properties found in chamomile, a cup of hot tea can help fight common colds.
• Apply a paste of chamomile flowers on wounds to make them heal faster, improving the quality of skin from the oil of the flower.  
• Chamomile tea is good for preventing the escalation of diabetic ailments. 

 How to harvest and make chamomile tea:

• Here is a link to a perfect video on how to harvest your chamomile!

• Essentially you are going to want to harvest the flowers just as they open up and create a nice flat disc.  Once the petals begin to curve down, they are bit past their prime.  At this point you can either still harvest or allow them to go to seed.  Here is a great video on how to save the seeds.  Keep harvesting the flowers and you will keep getting more and more!

  Once you have plucked the chamomile flowers from the plant spread across a paper towel and allow to dry completely, about 5-7 days.

Once completely dried, place inside a glass container to stay fresh for1 year. 

When I make tea from my own herbs I like to use a 2-1/2 mesh ball.  This keeps the herbs contained and allows them to steep appropriately. To make tea with your chamomile flowers, boil a few cups of purified water.  Fill your mesh tea infuser with your herb of choice and place in either a tea cup or in the tea kettle once off the heat.  Never boil herbs.

 

 Herbs ready to be steeped.

Allow the herbs to steep in the hot water for 15 minutes.  Enjoy!

Growing and Cooking with Herbs in the Garden: Parsley

This week we are eating spinach, radishes, chives and parsley out of the garden!  Look for the recipes below using them all!  Parsley is more than just a garnish for your plate!  It may surprise you all the benefits you can get from this wonderful herb!  Here are just a few!

• Parsley is rich in many vital vitamins, including Vitamin C,  B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system.  It is high in chlorophyll and helps to freshen breath from the inside out.
• It helps flush out excess fluid from the body, thus supporting kidney function. However, the herb contains oxalates, which can cause problems for those with existing kidney and gall bladder problems.
• Regular use of parsley can help control your blood pressure. The folic acid in this herb is like a tonic for your heart.
• Parsley essential oil, when massaged into the scalp, may reduce hair loss.
• Use parsley daily, and you’ll feel relief from joint pain. That’s because the herb has anti-inflammatory properties.
• Parsley tea relaxes stiff muscles and encourages digestion.
• Studies indicate that parsley—especially its essential oil—may have a role in inhibiting cancerous tumors. In fact, scientists have billed it a ‘chemoprotective’ food.

Read more: http://www.care2.com/greenliving/7-surprising-health-benefits-of-parsley.html#ixzz2TQ5KXZtI

Good Morning Green Smoothie!

 This smoothie recipe is so refreshing and packed full of vitamins and minerals!  even my kids will drink it!  In a blender, mix together the following ingredients in this order:

1 cup water

1-2 tablespoons chia seeds

1 banana

Juice of 1 lemon

Juice of 1 lime

1-inch piece of fresh ginger

1 cucumber

1 carrot

1 celery stalk

1/2 cup applesauce or 1 apple

1 bunch parsley (about 1/2 cup)

2 cups packed fresh spinach

1 cup frozen pineapple

Enjoy!

Roasted Spring Vegetables with Curried Chicken and Brown Rice on a Bed of Fresh Spinach

The roasted spring veggies recipe is delicious!  It comes from Cooking Light "Way to Cook Vegetarian" Cookbook!  The chicken curry is just something I put together quickly and let cook in the crock pot.

Spring Roasted Veggies:

3 tablespoons balsamic vinegar

1 tablespoon chopped shallots or red onion

1 lb. carrot, sliced

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds fingerling potatoes, halved lengthwise

1/2 pound radishes chopped in half

2 cups asparagus, sliced into 2-inch pieces

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped chives

Preheat the oven to 500`.  Combine vinegar and shallots in a small bowl and set aside.

Combine carrots and the next 5 ingredients  in the bottom of a roasting pan (I used a 2-inch rimmed jelly roll pan), toss gently to combine.  

Bake at 500` for 20 minutes or until they begin to brown, stirring occasionally.  

Remove pan from the oven; add the shallot mixture and asparagus, tossing to combine.  

Return pan to oven and bake for 5 minutes.  Stir in parsley and chives and serve hot! 

 

 Curry Chicken and Rice

 
The Chicken Curry is so simple!  I add Maya Kaimal Coconut Curry Sauce from Costco to 4 organic chicken breasts and 2 cups brown rice and 2 cups water in a large crock pot (adding more water if needed, throughout the cooking process).  Cook on low all day or on high for a half a day.  Simple as that!  Serve on a bed of fresh spinach!

Chipotle Bean Burritos

I love these burritos!  Lots of smoky flavor mixed with fresh cilantro from the garden and creamy sour cream make these a huge hit!

4-5 cloves garlic, chopped

Olive oil
1 can (15 oz.) pinto beans, drained and rinsed

1 can (15 oz.) black beans, drained and rinsed

1/4-1/2 teaspoon chipotle seasoning, mixed with 1/4 cup water

sea salt and pepper to taste

Whole grain tortillas

Chopped lettuce

Chopped tomatoes

Shredded sharp cheddar cheese

Avocado

Sour cream

Fresh cilantro

Salsa

Saute the garlic in the olive oil for a few minutes, stirring constantly, do not allow to burn.  Add the beans and chipotle water mixture.  Begin to smash the beans and cook until heated through and makes a thick paste.  Heat the tortillas and add your favorite toppings!

Spring Time in the Vegetable Garden (2013)

 As my apple trees (Gala and Honey-crisp) continue to grow I am using the sunny places to grow Sunflowers, Gourds, Pumpkins, Watermelon, Onions, Parsley, Stevia and Lemon Verbena.  Last year I grew a ton of tomatoes in this space and unfortunately they over grew in the grassy area and killed it off on the corner.  We'll be replacing it soon!  Notice I have also put down compost in all my backyard beds.  I do not plant directly in compost, rather I will make a shallow dip and plant it in the soil.  Once the seed or plant gets a little bigger I will bring the compost closer to base of the plant.   

 This is a picture of my culinary herb garden filled with Arp Rosemary, English and Lemon Thyme, Greek Oregano, French Tarragon, Garlic, Parsley, Cilantro, Chamomile and Dill.  On the far right I have an All-In-One Almond tree and a Gooseberry bush just behind that. 

 The east side of the house doesn't get as much sun, about 6 hours total.  Here I grow Elderberries, Currants and more Garlic and Leafy greens.

 This is my garden patch where I am growing Seascape Strawberries, more Stevia, Sweet Basil, Chives and Heirloom Peppers like Red Lipstick, Jalapeno, Pablano, Purple Beauty, Anaheim, Romanian Rainbow and Cayenne. 

 This year, next to my herb garden I have planted Swiss Chard, Red Russian Kale, and Beets.  Last year I planted cucumbers.  It's important to keep the crops rotated to avoid disease and other pest problems.

 Around my Early Elberta peach tree I have growing Scallions.  This is their second growing season so they are getting ready to go to seed.  It's always a good idea to grow garlic or some type of onion around the peach tree to keep the peach tree borers away.  Right in front is my cilantro I grew from last fall.  Below the stone border I have growing volunteer chamomile.

  In my garden boxes I am growing Butternut Squash, Spaghetti Squash and Zucchini.  Just waiting for them to germinate any day now!  In the next box I have 18 different kinds of Tomatoes, like Amish Paste (good for making tomato sauce), Abraham Lincoln (good for canning), Sudduth's Brandywine, Yellow Brandywine, Black Zebra, Green Zebra, Purple Cherokee, Purple Passion, Jane Flamme, Pineapple, and many more.

This box is a little difficult to see, but inside I have planted an outside border of Scarlet Nante Carrots, Beets on the inside and Celery down the center.  You can also see some volunteer lettuce and potatoes from last year.

 Here I have planted Red and Gold Yukon Potatoes.

 My 9 different heirloom lettuces are beginning to grow well after the cold April we had this year.  I get mine from www.dianeseeds.com

In my last box I have planted an outside border of radishes and spinach in the inside.  I have been trying to fight off leaf miners.  If you have problems with this pest go out and mechanically remove all you can with your fingers and then spray with Neem Oil once a week until the problem has ceased. 

Spring Time in the Garden (2013)

The majority of my time spent in the yard is in the spring time!  From spring clean up and pruning to laying down compost, planting beautiful bright annuals and veggies, I spend about 10 full days (throughout May, April and March) working busily to prep it for the growing season!  After all that time and hard work I get to sit back and relax for the rest of the year... well at least until the harvest and fall clean up (with a little weeding in between too)!  If you prep the right way you won't be a slave to your yard!  Instead you will be enjoying it as you stroll through your own gardens or swing from a hammock!  

Each year I lay down 3-4 inches of compost as a top cover in every bed.  This has many benefits!  First it acts as a mulch to prevent weeds from germinating underneath the layer, it regulates moisture availability to the plants, is a natural and organic fertilizer, and is more esthetic!  I get many comments and questions about how much time I spend in the yard and people are always surprised at how little time I give to growing a beautiful and attractive landscape!  The key is in the compost!  You may also wonder if after so many years whether my beds will start to get really high from adding it every year... that is simply not the case.  Organic matter is an essential part of our soil and is constantly breaking down from plant use or the elements. The ideal percentage of organic matter needed in soil is 5%.  However, Utah usually has about less than 1%!  Compost really is beneficial!  Check out some of  the pics of my front yard!

 We have this little shady nook by the front porch that is north facing.  It doesn't get very much sun, but just enough to grow a beautiful Japanese Maple, Box Woods, Corabells, Hostas and Impatiens. 

 The bed just in front of the shady nook is my sunny perennial bed filled with bee and butterfly loving plants, like Bee Balm, Penstemon, English Lavender, Chrysanthemums, Yarrow, Zinnias and Cosmos!  In front I have an annual bed filled with short stack Zinnias and Dahlias, framed in with my favorite Karl Forester grasses!

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 As we go further out towards the sidewalk there are more water wise plants placed around the flag pole, like pink Salvia, Iris's, Hens and Chicks and Day Lilies!  Again in front of that is another annual bed, this time I added purple Double Ruffle Petunias in the mix of Dahlias and Zinnias.  I'm so excited to see all the happy bright colors pop in another month or two!

 As you walk up towards the front of the house you can see Weeping White Pines, Laural's ( a broad leaf evergreen that does best on the north or east side of the house), Echinacea, Peonies, Lavender, St. John's Wort, Purple Salvia, Old Fashioned Roses, Day Lilies, Balloon Flowers and Creeping Thyme to fill in space.  My husband welded the water feature last summer.  It's a beautiful sound to hear the water falling through the rocks! 

 A picture of the third annual bed.

 I love this little spot in the front yard that takes you into the perennial beds through the gate into the back yard.  On the left is a large Pacific Sunset Maple, Dogwoods, Burning Bushes, Iris's, Tall Hedge Buck-thorns, Rose of Sharon, and Autumn Brilliance Service berry.  On the left is a Cedar Atlas and other perennials like Peonies, Balloon Flowers, Corabells' and Lilies! 

One last shot of the stone steps leading up towards the front door.  The red tree on the left is a Columnar Crimson Century Maple.  On the right is a Niche Willow.

Growing and Cooking With Herbs: Cilantro

I love cilantro!  Especially mixed with fresh salsa topping fish tacos!  It also has some amazing health benefits too!   This is a picture of my cilantro I planted last fall.  It had only come up maybe an inch before the weather got cold and the days became shorter and stopped growing.  As the snow covered the ground during the winter it helped to insulate the little cilantro leaves just enough to protect it from the hard cold temperatures we had.

Cilantro is known for being an effective toxic metal cleanser! It is a powerful herb with natural cleansing properties. The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue. Many people suffering from mercury exposure report a reduction in re-occurring feelings of disorientation after consuming large and regular amounts of cilantro over an extended period. Make sure the cilantro you use is organic, otherwise it may have already pulled those toxins into the plant!  The best way to know for sure is to grow it yourself or buy from a reliable organic source!  Cilantro also has strong antioxidant properties, has been known to aid in improving sleep and also has very strong anti-fungal and anti-bacterial properties. 

I often get the question, "How can I make my cilantro last a little longer in the garden? It always seems to bolt quickly."  It can bolt quickly, especially when the temperatures become warmer.  I plant my cilantro seeds (coriander) every two weeks so I am constantly harvesting throughout the growing season. It also reseeds itself very easily if you let it flower and allow the flowers to dry and produce seed.  The seeds you sow in the spring will produce more seed from mature plants.  As they drop to the ground you may find new little cilantro plants start to come up in the fall and even the following spring.  Cilantro grows well in rich, well draining soil and does not like to be removed once it has been planted either by direct seed or transplanting.  It prefers full sun, but will grow in some shade too.  Sow the seeds 1/2" deep and thin every 4-6 inches.  When using cilantro for cooking, use the young leaves that are broad and shiny.  They tend to be less bitter and add incredible flavor to many dishes!  Here are a few of my favorite recipes using cilantro!

Eat the entire bowl all by yourself good guacamole!

Southwest Black Bean Salad

Southwest Quinoa Salad with Avocado

Southwest Quinoa Salad with Avocado

Perfect for lunch or a side for dinner!  This super healthy and delicious recipe is so simple!  I got it out of one of my favorite recipe books called, "Quinoa, The Everyday Super Food".

2 cups water

1 cup quinoa, uncooked

1/3 cup olive oil

1/3 cup freshly squeezed lime juice

4 tsp. apple cider vinegar

2 1/2 tsp. ground cumin1 jalapeno, seeded and minced

1 1/4 cup frozen corn kernels, thawed

1 chopped red bell pepper

1 (15oz.) can black beans, rinsed and drained

1/3 cup chopped fresh cilantro

2 avocado,s chopped

sea salt and pepper to taste 

Cook quinoa with the water in a rice cooker or on the stove like you would rice.  While that is cooking. mix together the olive oil, lime juice and vinegar in a small bowl.  Once the quinoa has finished cooking and has slightly cooled, place the dressing over the quinoa in a large bowl and allow the warm quinoa to infuse the flavors.  Chop and add the rest of the ingredients to the quinoa and check to see if more salt and pepper is needed.  Can be kept in an airtight container for up to 3 days in the fridge.