5 Kitchen & Garden Things I Learned Last Year & 5 I Want to Learn This Year

1.  The best use of a dehydrator is cherry tomatoes. 
No matter what other things I dry: herbs, fruit, other veggies, the thing we always wish we had more of is dehydrated tomatoes.  And since cherry tomatoes don't make great sauce and the plants are amazingly productive for such a long time during the summer we just keep the dehydrator full with halved cherry tomatoes August until frost.

2.  Freezing fruit purees to make jam in the winter was a slick idea.  I actually enjoyed steaming up the kitchen with the boiling water canner in December.  And they were ready just in time to be gifts.  Next year I might do the same thing with juice for jellies.

3.  Counter-clamp-on, food strainer/saucer was a useful thrift store find. 

I was borrowing a Sqeezo from The Farm to put up crushed tomatoes, but now I have my own.  Instead of blanching to remove the tomato skin and then using a paring knife to take out the blossom end, and then food milling to remove the seeds; with this little contraption I can just throw whole, fresh tomatoes into the hopper and crank them through and they emerge as crushed tomatoes.  They are ready to can or be boiled down for spaghetti or pizza sauce.  If you are processing a lot of tomatoes (I do about 200-300lbs a summer) a food strainer/saucer is a useful investment.  Perhaps even something a group of canners could invest in together.  I hear it is also good for pureeing fruits and berries.  Check ebay or farm estate sales to get a hold of the older but still excellent models for decent prices.

4.  Order potatoes early.
I failed at that last year, waiting until I should have been planting in May to try and find the intensely color red and blue potato varieties I wanted was not wise.  I tried to buy them online only to get emails that they were actually sold out. This year I'm putting in my order by the end of February.

5.  Don't let winter squash freeze.  

I thought I was so clever using some of my homegrown acorn and delicata squash in my outdoor display this fall.  Only I completely forgot to bring them in before we had a hard freeze.  When Jeff finally did bring them in they were frozen solid.  As they thawed in our unheated guestroom/root-cellar (don't you want to come visit us?) they turned soft and then molded.  What a waste to spend all that time planting, tending and harvesting only to lose them do to negligence.

Lessons learned!

What to Learn Next

In 2014 I plan to keep on growing and learning.  There is always more, it seems.  I remember being impatient with learning and how long it took to acquire a new skill in my early twenties.  Now, in my early thirties I just start and don't worry about how long a skill takes to learn.  Or perhaps I'm just better rested?  Nope, with an 18-month-old in the house, that's not it.

1.  Learn how to use a pressure cooker to can low-acid food.
My new cooker is actually on the stove right now with four quarts of chicken stock rattling around.  I'm a little leery of the potential to blow-up or scald people that pressure canner has; that's why it took me so long to get one.  However, I like the idea of not having to defrost stock, chickpeas, black beans, soup and all that.  Also I have a small chest freezer and it seems like I am always almost out of space.  My goal is to get all the stock and beans out of my chest freezer by summer so I can fill the space with greens, fruit, pesto, chicken, pork and beef.

2.  Try growing broccoli.  

Oddly I've never grown broccoli myself.  The low yield is what has held me back in the past, but I would like to try it.  I will probably start slow with just three plants or so.

(Image from JoyfulToddler.com)

3.  Grow a garden Tee-pee for JuneBug.  

I have seen so many cute pictures of tee-pee frames with beans or peas or flowering vines growing up them.  It will give our two-year-old a spot to call her own in the garden and hopefully a shelter from the sun during the hottest parts of the summer.  I'm thinking yard-long beans would be a fun plant to grow.  I saw these Chinese Red Noodle Beans in a Johnny's Selected Seed catalog and I think they might be just the thing.  

(Photo from realfoodrn.com)

4.  Make my own gummies.  

There are recipes all over Pinterest right now.  I even bought the gelatin at the bulk food store awhile back.  Gummy candies are some of my favorite treats but all the artificial color and flavor makes me wary.  If I make them I can control what's in them and maybe even convince myself they are healthy.

5. Have a baby.  

That's right we are going for a second.  I guess I don't really have much to do at this point other than go along for the ride.  I'm into my second trimester and he or she should arrive in June. Hopefully I can get most of the veggies planted before baby.

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What our July Vegetable Garden Looks Like

Here's our empty side yard before we put in the garden this spring.

We moved just over a year ago into our little yellow Victorian house.  Last summer I had a baby and plotted what we would put in this year.  My goal was to grow the most micro-nutrient dense foods (bright colors all the way through) that we could put up for winter and didn't get enough of from our CSA.

This year we broke ground on our first garden plots.  It took longer than we thought to cut through the sod and turn over the soil so we didn't put any seeds in the ground until May 18th.  (Our frost free is May 1st here in Indiana.)



I thought I was going to do all the work with an infant in tow.  Wishful thinking.  It wouldn't have gotten done had my husband stepped in a spent a couple sweaty afternoons cutting out the sod.  Here's the post about finally getting the garden started.

Then we put *everything* directly in the ground as seed.  Next year I plan to do starts for the tomatoes, and eggplant.   We are behind most other home gardens I see.

Here's what our side yard garden is shaping up to the third week of July, two months after planting.  

(Click photo to enlarge)

Jeff made three lovely beds each 22 x 4 feet.  The bed on the left is about one third herbs.  There are 16 square feet of basil for future pesto making, as well as a three dill plants for pickles and a row of cilantro for salsa and salads.  The middle third is Brussels sprouts and two cucumber plants.

We had to replant the cucumber multiple times because something kept chewing off the cotyledon leaves.  Eventually we resorted to putting one of those clear plastic baskets strawberries come in over the tops of the seedlings until they got their first true leaves.

Winter Squashes Galore!

The back third of each bed is a different type of winter squash.  On the left there is a hill of 'Carnival' acorn squash.  Currently there are three fruit larger than my hand developing.

'Carnival' acorn squash just starting to show its yellow color.  

 'Delicata' squash is in the middle bed.  It's like a butternut, but with a thinner skin and a ridged oblong shape.  I am most excited about these for our winter table and while there are lots of flowers on the plants there is no fruit set.  In the beginning squash often start by just flowering male flowers and that's what these plants are doing.  We have spotted a couple female buds so soon we should start seeing some fruit set.

Here's some Delicata squash I bought at a local farm early this spring; plus one cute baby!  The potatoes, onions and squash are all stored in the bottom of the pantry where small hands get them out regularly to play.

June Bug Baby with Delicata squash that were stored through winter last year.  

The squash in the far right bed is a spaghetti squash called 'Tivoli'; a very compact plant almost like a zucchini.  It is loaded with eight larger than softball-sized squash already and they were planted from seed just over two months ago!  I guess we'll be eating a lot of spaghetti squash this winter.  Anyone have some recipes to share?  I hope the acorn and Delicata are equally prolific!  

Tomatoes Abound!

In the middle bed we planted all our tomatoes.  Last year I canned and dehydrated 350 pounds of tomatoes.  I bought 200 of those pounds at the farmer's market.  The rest came from our own meager bushes (they were volunteers from the previous owner's patch) and the CSA.  This year we are growing some of our own.   I have six 'San Marzanos' for making pizza and spaghetti sauce.  This is the plum type tomato that I raved about last year.

We were at an auction last spring and Jeff bought 12 tomato cages for $6.  However, we have 18 tomato plants so we bought an additional six of these lovely blue tomato cages.  They were a little more expensive but we think enjoying the splash of color in our garden makes them worth it.

Here are the other five varieties we are growing and why:

Sun Dried Tomatoes in olive oil recipe 

• 'Sun Golds' a super sweet yellow cherry tomato that is uber prolific and my husband's favorite.  We dehydrate any we don't eat fresh as sun dried tomatoes.  
• 'Amish Paste' heirloom saucing tomato that comes highly recommend.  And the seeds were free from my mom!   
• 'Egg Yolk' this is an heirloom yellow cherry that sounds a lot like 'Sun Gold'. We are doing a comparison to see how they stack up.  If comparable we'll switch to the 'Egg Yolk' because it is an heirloom.  
• 'Super Bush' I had this seed packet leftover from a couple years ago when we did container vegetables.  This tomato is supposed to be good for patio or container gardening because it is a small compact plant.  So far they are easily the smallest tomato plants of the bunch.  They don't even need the cages we have put over them.  

The two tomatoes up front in this photo are the 'Super Bush'. Directly behind them are the 'Egg Yolk' which are about the same size as all the other varieties we have growing.  All were planted the same day.  As you can see the 'Super Bush' are about one third the size but have just as many flowers.

Eggplant and Summer Squash Late Plantings

In the third bed we were supposed to be growing blue and red potatoes.  However, I was late to order and I missed my window.  In their place we decided to grow some yellow summer squash and eggplants.  We got some really pathetic end of the season plants around the 4th of July from the hardware store.  They were stunted and chlorotic (yellow leaves symptomatic of not getting enough nitrogen and other nutrients) in their tiny pots.  

I bought one Japanese ichiban type eggplant.  They produce small slender eggplants for stir-frying. And then one 'Black Beauty' traditional large eggplant.  That was all they had and we had to dig to find those.  

We also put in some onions.  I bought yellow, white and purple onions from a local truck farmer.  They are the same varieties he grows.  I forget what varieties they are.  We haven't even harvested any of them and I'm already wishing I had planted more.  

Fall Plantings

On July 9th I seeded some carrots and beets for fall harvest.  I chose a strange looking variety of carrots called 'Cosmic Purple Carrots' that are purple on the outside and orange/red in the middle.  This is my first time growing carrots and also my first time growing in sandy loam which should be about perfect for root crops.  

If the cat hasn't flattened all of them, I also have planted 'Detroit Dark Red' and 'Baby Ball' beets.  I put them in an open spot our cat has decided is great for taking dust baths in.  Once I realized he was doing that I stuck some sticks in the ground to make it a less appealing rolling spot.  

Is it time for you to plant fall crops?  Consult Seed Savers Exchange fall planting chart.  

Up next I'll show you how our new fruit trees, asparagus, rhubarb and blueberry bushes are doing!

Go, go fruits and vegetables!

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Eat Make Grow Blog Hop - The End For Now

This is it!  The end of the Eat Make Grow Blog Hop.   All three of us have enjoyed discovering new blogs, recipes, ideas and tips and we hope you have to; but it is time to part ways. For now.

Miranda's bought a farm in the last year and her Fiber Friends are keeping her quite busy, Marigold is writing for Spoonful and expanding her blog empire with an Etsy shop and the blog series Summer of No Pants and I'm working part time at a public garden and a local farm so basically life got in the way.  We felt we couldn't give the Eat Make Grow Blog Hop all the love and attention it needed.  To all of you who have hopped and linked up: thank you! Thank you! Thank you!

Eat Make Grow has been a Blog Hop where you share what you have been eating with your family, growing in your garden or making with all your creative impulses. A collective link party, it was shared across three blogs and ran every first Thursday and goes for 20 days.

We leave you now as summer is hitting its stride and many activities present themselves out in the sunshine. We all hope you'll continue to visit our blogs and comment with links to your own posts or with your fantastic tips and ideas: we write to share and learn, not just banter and teach.Thank you for being a part of our online community.

Your Hosts:

Miranda from Pocket PauseFoy from Garden. Cook. Write. Repeat.Marigold from Hideous! Dreadful! Stinky

This month your host is Miranda from Pocket Pause. 

I'm sorry to see this hop go, but the farming, arting life is certainly keeping me busy these days! I'm finally putting in my very first garden-let - after the spring rains seem to have abandoned us, unfortunately. This summer will be an interesting learning experience as i figure out how to irrigate with a low producing well and no rain barrel. (i think the purchase of a rain tank may have to be moved up the priority list).

My flocks and herds have been expanding and i'm enjoying the miracles and trials of life while i watch my rabbits attempt to give birth in 85 degree heat, 3 new ducks establish themselves among a bunch of grouchy hens, and many swallows finding their home in my eaves.

I hope you all have a wonderful summer and will come back and visit soon! We had some great entries for last month's "picnic" theme, just in time for summer picnics. Enjoy!

The most clicked post was:

Our very own Foy's delicious looking Panamanian Potato Salad. I love how pink and festive it looks! I just want to slather it all over a freshly grilled pork chop and eat it on a hand quilted picnic blanket.

My personal favorite post would also be delicious with a grilled pork chop, especially if it is slathered all over a freshly GRILLED piece of corn. Thanks to Rae Gun Ramblings for submitted this decadent Garlic/Basil butter.

And our group favorite is quite fitting for this final post. Wholesome and delicious hamburger and hot dog buns from My Humble Kitchen are perfect for stuffing with burgers, pulled pork, coleslaw or tomatoes. Buns are like book ends, they hold it all together and put the finishing touch on the perfect meal.

Is one of these featured posts yours? Grab our “Featured Blogger” button to post on your blog and show off how cool you are. You can also visit our Pinterest Eat Make Grow Featured Bloggers pin board to see some of our past favorites.

Stay cool, friends! And keep in touch!

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Home Vegetable Garden Finally Planted

Better late than never!  It's been a busy spring and digging out new vegetable garden beds proved difficult with a baby.  I tried several times when it was just me and June Bug.  She either wanted to be right where I was shoveling or cried.  Eventually Jeff did almost all of it by himself.

Here it is half way done.  Moving the sod was very dirty work.  I'm grateful to have a husband who is capable and willing to dig out new beds - during finals week no less!  I shall reward him with lots of vegetables and good food this year.  (Don't tell him, but maybe next year we will expand!)

Here's the vegetable plot all dug and racked smooth.  We are fortunate to live in a part of Indiana with sandy-loam.  We have exquisite, crumbly, dark soil.  I would guess that exquisite is a word that doesn't get applied to dirt very often, but I'm not exaggerating.  A touch more organic matter is all that I might add in the future.

I planted three quarters of the 264 square feet on May 18th.  I'm still waiting on my seed potatoes and I need to go get some onions from a local organic farm this week.

Above is what I had out with me in the garden to do the planting; including my basket of seed packets, the garden plan on the clip board, my Japanese soil knife and pruners which are usually clipped to my hip pocket but I was wearing a dress so they were out on the ground .  The soil knife is excellent for planting and so many other things.

I also had a roll of masking tape handy to close the seed packets after planting.

This year I am trying something I picked up from River Ridge farmer, Nathan Fingerle, cutting up old mini blinds to use as row markers.  I'll have to put up a short tutorial on how to make them.  They are super easy.

I'm starting everything from seed; sowing the seeds directly in the ground.  I'm a little late to the party.  Some of these vegetables should have been planted more than a month ago, but I've got my fingers crossed that I'll still have plenty to harvest even if it isn't the earliest produce this summer.

My goal was to grow veggies that I wanted in addition to what I get from our Hawkin's Farm Share.  We will get plenty of peppers, zucchini, lettuce and other greens.  I focused on squash and onions that will store for winter, basil for pesto and then some pickling cucumbers and tomatoes for canning.  To keep things interesting I've also got some Swiss chard and Brussels sprouts which I have never grown before.

Here's what I have in the garden this summer:

Vegetables

• Brussels sprouts (2’ between rows, 4” between plants)
• Cucumber, Parade (6-8 seeds per hill 6’ apart)
• Squash acorn, Carnival (3-5 seeds per hill 5’ apart)
• Squash,  Delicata (6-8 seeds per hill 3-4’ apart)
• Squash spaghetti , Travoli (1-2 seeds 3’ apart)
• Swiss chard, Rhubarb Red
• Tomato, Amish Paste (2-3’ apart)
• Tomato, Egg Yolk (2-3’ apart)
• Tomato, Sun Gold (3-4’ apart)
• Tomato, Super Bush (1.5’ apart)
• Tomatoes, San Marzano (1.5-2’ apart)

We also planted 4 rhubarb and 45 asparagus crowns in beds up near the house since they are perennial.

Herbs

• Basil, Genovese
• Basil, Italian Cameo
• Basil, Profumo di Genova
• Basil, True Thai
• Cilantro, Slow Bolt
• Dill, Ducat Leafy Dill
• Perilla, Red Basil

I've got perennial herbs like parsley, thyme and chives up in a bed next to the back door.  

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Radish Tartines - Open Faced Breakfast or Brunch Sandwich Recipe

Yesterday June Bug and I went out to Hawkins Family Farm to help put together the first CSA farm share of the season.  We harvested baby lettuce and kale, weighed asparagus and tied bundles of radishes.  I forgot to take my camera or my phone so there is no proof of the lovely vegetables or equally lovely group of people who helped assemble the shares.  Next week we'll take the camera.

This morning we enjoyed those first little radishes on tartines. Tartine is a French word from the verb tartiner which means "to spread".  Tartines are a slice of bread spread with a thin layer of toppings that can be sweet or savory.  In this case, toast is spread with the classic choice of cream cheese, thinly sliced radishes and a sprinkle of salt.  You could go even simpler and use butter instead of cream cheese.

The crunchy, slightly peppery radish with the rich cream cheese and hearty bread is an excellent light meal or appetizer.  We savored ours with a cup of coffee for brunch.  It's finals week and the professor didn't have any finals today so we got to have a leisurely breakfast before breaking ground on a new garden plot.

I'm exploring milling my own flour right now.  I have a basic recipe for bread from freshly ground flour worked out that makes two loaves; one for dinner and one for breakfast.  I'll be sharing that recipe soon.  If you aren't into milling your own flour, here's my go to recipe for daily bread.  Or grab a baguette from your local bakery to make your own tartines.

Looking for other ideas for radishes?  Last year I put together a collection of ideas and recipes for the radish:  The Humble Radish for Breakfast, Lunch or Dinner

Radish Cream Cheese Tartines

5 small radishes, sliced thinly
12 slices of heavy bread such as wheat or rye
1/4 cup of cream cheese or butter
Sea Salt

Toast the slices of bread.  Spread with cream cheese, top with radish and sprinkle with salt.

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Over Night Soaked Baked Oatmeal - Recipe

This recipe for Soaked Baked Oatmeal is a keeper.  It hits all of my breakfast requirements:

• Healthy
• Easy to make
• Delicious
• Versatile
• Pairs well with coffee - okay not a requirement. Let's call it a bonus.

Jeff says this recipe reminds him of marscarpone crepes.  I can see that, the texture is light and slightly eggy and the sour creme and butter bring richness like marscapone.  And just like crepes, baked oatmeal goes wonderfully with strawberries and cream.

June Bug, who is 11 months, also adores baked oatmeal.  Soaking and then baking gives the oats a light bread-y texture that makes great finger food.  The leftovers are good for snack time too.  

For those of you who are following along on the Wahls Diet.  This is a compromise I have decided to make.  I have started eating grains again if they have been soaked and/or soured.  Fermenting reduces phytic acid which can block the absorption of specific nutrients.  I'm still learning and testing out different ways to do this that are tasty, easy and effective.  If you have any thoughts on this please comment.  I am by no means an expert.

I've been making this recipe once a week or so for the last couple months.  The only hard part is remembering to start soaking the grains the night before.

I found this recipe after doing a search for "soaked baked oatmeal recipe" on Google and I pinned it to my "Recipes worth trying" Pinterest board.  This is my third attempt at finishing this post because I keep getting distracted by other fun things I have pinned.  I think I got it this time.  Here's the recipe.

I got distracted one last time.  Look! My toenail polish matches the strawberries!  It's OPI 'Malaga Wine'.


Baked Soaked Oatmeal - adapted from Basic Baked Oatmeal With Soaked Oats

1 1/4 cup plain yogurt (or sour cream or cultured buttermilk)
2 cups old fashioned rolled oats
1/3 cup coconut oil or butter, melted
2 eggs
1/4 whole cane sugar (or 2 tablespoons real maple syrup or  2 tablespoons honey)
1/2 teaspoon vanilla
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Mix the yogurt and oats together in a container with a lid (or a bowl and covered with plastic wrap) and set in a warm place or on the counter overnight for 8-24 hours.  I like to use a Pyrex dish with glass lid that we inherited from Jeff's grandma.  It is a good idea to choose a dish that can hold at least four cups so you can mix the additional ingredients in the same bowl in the morning.

The next morning, preheat the oven to 350 degrees.  Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan.

To the soaked oat mixture add the melted coconut oil or butter, eggs, sugar, vanilla, salt and baking soda.  Using a sturdy spoon or spatula mix it all together. It will be quite thick.

Poor the batter into the greased pan. Bake for 25 to 30 minutes or until the edges start to brown.

Serve with cream, milk, fresh fruit, or nuts.  We've been eating it with the last of the 2012 frozen strawberries.

Makes four large servings.

This recipe also cuts in half or doubles easily.  Leftovers can be stored at room temperature in an airtight container for up to three days.

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Eat Make Grow Blog Hop - May Picnics

Welcome to April's Eat Make Grow Blog Hop where you share what you have been eating with your family, growing in your garden or making with all your creative impulses. Eat Make Grow is a collective link party that is shared across three blogs and runs every first Thursday and goes for 20 days. No matter which blog you choose to link up your post with, it will show up on all three sites!

Eat Make Grow is a way to share with many people posts about your domestic doings, whether that’s gardening, crafting or trying out a new recipe. We want to learn about it!

Every month, we will feature the most popular link, one chosen by the the host and a group favorite.

Your Hosts:

Miranda from Pocket Pause

Marigold from Hideous! Dreadful! Stinky! 

Foy from Foy Update (That's me!)

We’re not big fans of rules so there are just two of them:

1. Link up posts telling us how you cooked it, made it or grew it with your own hands. Eat Make Grow is about sharing our projects. Please no advertising, propaganda, corporate giveaways or information-only articles. We may remove links if they aren't on topic.
2. Please link your posts back to one of the hosting blogs.This is a common blog hop courtesy. This link helps build the Eat Make Grow community by sending your readers to all of the other participants' posts.We will feature three posts each month and we will only consider posts that have a link back. A text link is fine, or you can grab our button and put it anywhere on your blog (html in my sidebar):

<a href="http://foyupdate.blogspot.com/search?q=eat+make+grow/" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRQLW8gfVLqmV2RWQZRmcgp7cvbbQXtcLC1AqPaZRIGod7aeXWdghJO2s1Kl5RBQPZR5RLbHF0rXrY-8eOmIyBEBHYQm0QU7pXoupGmR9WGyN98Uc8srsHdcEqkGksa1aFd8IqzshhgNT/s190/eatmakegrow125x125blue.foy.jpg"></a> 

This month your host is Foy from Garden. Cook. Write. Repeat.

Hi, everybody!

It is finally starting starting to look like spring here in Indiana.  Our weeping cherry tree is laden with pale pink blooms and the rhubarb seems to double in size daily.  I've heard a couple people have found morels and I'm ready to go out and harvest the wild onions known as ramps!  When the weather is nice it seems a shame to be indoors any time you don't have to which is why picnics are the theme for this month.  Share any crafts, recipes or projects that work for outdoor dining!

Last months April fails were excellent reads.  I learned a surprising amount and even found myself calling my husband over to check out some of your antics.  I even got distracted for a good long while looking through Pinterest Fail websites.  This list of 20 Pinterest Fails from Bored Panda was by far the most entertaining.  Some of your blog posts surely could have made this list.

The most clicked post was:

photo: www.betterwithjune.com

The Great Cookie Bowl Adventure from Better with June

June recounts her attempt to make cookie bowls.  The worst part was the magnificent mess.  At least she made the best of it by using the cookie crumbs she pried off the pan to make an inside out cookie bowl.

photo: www.budgetfairytale.com

I've been eyeing these Mod Podge glitter shoe tutorial showing up on Pinterest.  It sounds like such a perfect way to rejuvenation a shoe that's too scuffed up to be presentable.  Or in Mindy's case to make her wedding shoes!  Although as she points out in her post When Good DIY Goes Bad - Glitter Shoes, you might not get it right the first time.  It had not occurred to me that the color of the soul of shoe doesn't get podged so it had better be a color you want.

I appreciated learning along with you guys.  If you aren't failing you aren't trying, am I right?

Were you featured? Be sure and grab our Featured Blogger badge and display it with pride!

<a href="https://pinterest.com/marigoldhaske/eat-make-grow-blog-hop-featured-posts/" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9LfkOaqAop3L5znjZrI7jDkHehEnDWPu_L3cQC0kg3exeFZeZacf6hyphenhyphenQVF9liJsU_Shng6Qz9bHrjncbPMeMnnj3zKQ7ZHgnMMWeYhZk8n-OaIgR5hgencNEqXgJxJ8onX8E_G26Iaix/s1600/featured125x125.jpg"></a>

Bring on your picnic posts!  Let's see some food and fun outdoor inspiration.  

Link up:

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