Our Garden In November; Fall/Winter Veggies

Fall is quickly feeling more like winter, with cooler, damp , short days.

When the sun shines  its a welcome reprieve! I grabbed my camera to capture it and some of the plants that are still thriving…

I love the color and texture of the Kohlrabi with Parsley..

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Kohlrabi is an odd looking plant, completely edible, we used some leaves in our smoothie this morning.

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Cauliflower should be ready in week or so…

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Basil, in the Greenhouse, “In November” ! Crazy, but its is not happy with the cooler weather, maybe its the short days, well, its all coming out today!

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New Zealand Oka needs a good frost before its pulled up.

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The Potatoes seem to be growing well, but no baby spuds, yet!

Kale & Spring Sprouting Broccoli is loving this  weather.

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along with Arugula, Cauliflower and Cabbage

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In this bed there is Celery, Spinach, Lettuce, Chives and Thyme.

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Yes, the Celery is still growing, fingers crossed, that we get the mild winter predicted !

Endive, Mustard Greens and Alyssum need to come out of this bed to make room for Garlic…

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Blue Alyssum borders  Carrots, Onions and Kale

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Today all the remaining Peppers , Broccoli  Crowns and Beans were collected

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If all goes well, Broccoli should produce side shoots for a couple more months…Nov. 2015 021

Everything has had a good feeding with Kelp Extract!

Now its time, to get the Garlic in the ground and start a few more seeds for the greenhouse, more cool weather greens should work ;)


Filed under Broccoli, Cabbage, Carrots, Cauliflower, Celery, Lettuce / Greens, Onions, Peas, Peppers, Potatoes, Spinach, Veggie Beds

Bobs Veggie Garden-Update

Here are a few pictures to show the progress of our Garden Share Project :


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September; These are just a few of the beautiful Squash that we harvested :)

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Fall Transplants

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This has been a fun project, providing us with beautiful fresh produce and lots of smiles!



Filed under Bobs Garden, Squash, Veggie Beds

Thanks Giving Garden Update

It feels like fall with cooler temps and rainy days,  we are still pretty busy in the veggie garden and for that, I am very Thankful!

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Daily Harvest

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a few tired Tomato plants are slowly finishing up…

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we have a second round of Basil in the green house

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these peppers are huge : the weird red glow is from my umbrella :)

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My first time growing Kohlrabi , with success  :)

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we have Carrots for Thanks Giving Dinner

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and this has been the best season for  Broccoli

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I’m still hoping our late figs will ripen

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Romaine Lettuce along with other greens are filling the beds

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we have several Lemons & limes

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and lots of fresh growth (Alyssum, Broccoli and Spring Cauliflower, Pole Beans along the wall with the Apple Trees)

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Snow Peas, Beets and Broccoli Pots

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The beds are pretty full, this one has some room for Garlic, its time to get it planted!

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Fall Potatoes, these were planted mid September, they are starting to flower now..

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and I have just planted a few more in hopes of serving them for Christmas  :)

Happy Thanks Giving to all my Canadian Family & Friends !!!


Filed under Basil, Beans, Lettuce / Greens, Oct. 2015, Potatoes, Veggie Beds

Green ,Yellow & Striped Beans

We are growing several varieties Blue Lake Pole, Carson, Serengeti and Dragon Tongue.

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This has been the most successful year for Beans.

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We planted them after removing the peas, which meant, we had to wait patiently for a late crop,

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but it was worth it! We are filling up freezer bags and have had many good meals!

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I like them simply steamed on their own or with onions & potatoes, topped with basil butter. I tried something new, making a nice hearty warm salad, another favourite  ;)

Here’s what I did;

Beans, cut in 1 in. pieces, steamed or lightly boiled

Summer Squash, sliced thinly (approx. 1/4 in)

Arugula or Lettuce ( dressed with olive oil, salt & pepper)

Sweet Onions finely diced

Apple sliced a little thinner than the squash

Apple Cider Vinegar

Maple Syrup

E.V. Olive Oil

Salt & Pepper

Crumbled Bacon ( warm )

Sharp Cheddar Cheese

Cook beans, Sauté onions  in olive oil and salt till tender( 5 min. approx.)  add the summer squash and sliced apples cook till squash is tender, then add vinegar & syrup, mix and remove from heat,  top a dressed bed of Lettuce or Arugula with mixture, and add additional toppings of grated sharp cheddar, crumbled bacon bits. Add more seasoning if you need to .

( I do think adding some toasted chopped nuts , instead of bacon, would be awesome too)

Sorry no picture , next time  ;)


Filed under Beans, Recipes, Sept. 2015, Veggie Beds

My favourite Tomato Basil Sauce

This is the taste of Summer…

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and , it is very fast, simple and so delicious!

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It is best with cherry tomatoes , although  I’m sure it would taste just as good with any type, it just wouldn’t look as nice ;)

It  is especially lovely with a combination of colors!

Fresh Tomato Sauce : Courtesy of the Calgary Herald & my Sister Marlene  :)

Makes: 4-5 servings Prep. time: Less than 30 minutes

3 tbsp (45 mL) extra-virgin olive oil

3 large cloves garlic, sliced as thinly as possible

2 lb (907 g) cherry tomatoes, rinsed and halved

1 cup (250 mL) loosely packed fresh basil leaves (from about 1 small bunch), very thinly sliced

1 lb (454 g) pasta Parmesan cheese to taste ( I didn’t use this much cheese just added it to taste)

In an 11-in. (28-cm) sauté pan, heat oil and garlic over medium low heat, stirring occasionally, until garlic is softened but not browned, about 5 minutes.

Add tomatoes and salt and pepper to taste. Toss gently to coat, then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until tomatoes are reduced to a thick, pulpy sauce, 15-20 minutes.

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Remove from heat. Sprinkle on the basil and stir to combine.

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Cook pasta in boiling, salted water, during last 10 minutes ( depending on the pasta you decide to use) of sauce simmering. Drain well. Taste the sauce and adjust seasonings. Toss the pasta with 3/4 of the sauce and divide among individual bowls. Spoon remaining sauce over each serving. Sprinkle on cheese, as desired.

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I know, Summer is almost over, I had meant to post this sooner!

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We should still have a couple more opportunities to use some of our own , fingers crossed they last a little while longer :)


Filed under Recipes, Sept. 2015, Tomatoes, Veggie Beds

Roasting Tomatoes

We have had the longest stretch of “rain free” days that I can remember,

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and it has been beautiful…

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but, all good things come to an end..Ha!

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Yes the rain is back, it has poured buckets, as though to make up for the lack of it…

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It really is welcomed and its a good excuse to it and catch up here :)

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You can see we have had some lovely tomatoes!

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There are more to come :)

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Todays bounty…

Its also a good day for cooking , I found a new recipe calling for Roasting Tomatoes then using them for sauce, the smell is wonderful!I haven’t made the whole recipe, just used this method for roasting , skipping removing the skins, once blended you don’t notice them, on its own this is delicious . Some are roasting right now, maybe this will be on the menu tonight. Ill let you know …

Roasted Tomato Marinara Sauce (Eric Akis-Times Colonist)

This recipe yields about two litres of sauce that freezes well. If you have a lot of tomatoes, though, this recipe could be doubled.

Preparation: one hour

Cooking time: About two hours 45 minutes

Makes: About two litres

6 lbs. ripe red tomatoes, such as beefsteak, ultra sweet and/or roma tomatoes

1/4 cup olive oil

3 large garlic cloves, chopped

• salt and freshly ground black pepper, to taste

2 Tbsp olive oil

1 medium onion, finely chopped

2 medium celery ribs, finely chopped

1 medium green bell pepper, finely chopped

1 1/2 tsp dried basil

1 1/2 tsp dried oregano

1/4 tsp fennel seeds, coarsely crushed (see Note)

• a few pinches crushed chili flakes

1/2 cup red or white wine, or vegetable stock

2 bay leaves

2 Tbsp tomato paste

1/4 cup chopped fresh parsley

Bring a large pot of water to a boil. Cut the stem end out of each tomato; mark a shallow X at the top of the blossom end. Plunge the tomatoes, a few at a time, into the boiling water for 30 to 60 seconds, or until the skins start to loosen. Use a slotted spoon to lift the tomatoes out of the water, set on a large baking pan and cool a few minutes. Now pull off the skin from each tomato.

Preheat the oven to 225 F. Line a second large baking pan with parchment paper.

Cut the tomatoes in half. Set a fine sieve over a bowl and squeeze or pull out the seeds into the sieve. Set the seeded tomato halves, cut side up, in a single layer in the baking pan. Use a whisk to push out as much liquid as you can from the tomato seed mixture. Discard the seeds. Refrigerate the tomato liquid.

Combine the 1/4 cup oil and garlic in a small bowl. Spoon and spread this mixture over the tomatoes in the pan; season with salt and pepper. Roast the tomatoes, uncovered, for two hours.

Set the tomatoes and all the juices in the pan in a bowl and mix in the reserved strained tomato juice. Now purée the tomatoes with an immersion (hand) blender. (The puréeing of the tomatoes could also be done in a food processor or blender.) Set the puréed tomatoes aside.

Place the 2 Tbsp oil in a large pot set over medium heat. Add the onion, celery and bell pepper and cook until tender, about five to seven minutes. Add the basil, oregano, fennel seeds and chili flakes and cook and stir one minute more.

Add the puréed tomatoes, wine (or stock), bay leaves and tomato paste. Bring the sauce to a gentle simmer and cook, uncovered, stirring occasionally, for 30 to 40 minutes, or until thickened to the desired consistency and rich tasting. Discard the bay leaves, and then stir in the parsley. Taste the sauce and season with salt and pepper, as needed.

You can use some of the sauce now. The rest could be cooled to room temperature, transferred to freezer containers or bags, and labelled, dated and frozen for up to six months.

Note: You can coarsely crush the fennel seeds in a spice grinder, or by placing them in a thick plastic bag and hitting them with a kitchen hammer.

– See more at: http://www.timescolonist.com/life/food-drink/eric-akis-tasty-tomatoes-galore-1.2038482#sthash.ytS0KA1z.dpuf


Filed under Sept. 2015, Veggie Beds

Marketmore Cucumbers for Pickles

This is a nice tasting variety and  easy to start from seed!

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They have been prolific this summer!

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Which meant it was time to make pickles :)

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Bread & Butter Pickles our favourite recipe!

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The Green Peppers and Onions are from the garden as well :)

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Love these :)

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You’ll find the recipe here Bread & Butter Pickles




Filed under Aug. 2015, Canning/Preserves, Cucumbers, Greenhouse Gardening, Pickles, Recipes