Happy New Year!

Hello 2017!

Where did December go?

This winter has bought much cooler weather than we’ve seen in years along with snow,


not too much, its gone now. We have beautiful blue skies today along with chilly temperatures and strong winds. It’s been difficult to keep covers on the beds, as you can see I’ve put every bucket to use and some firewood to weigh things down. I need a different strategy , any ideas?


We’ve lost several seedlings, they were a bit of a risk anyways. Luckily the Broccoli crowns had been picked , the stems may send out side shoots in the spring. We’ll see what survives, if anything Ha! Still it’s a treat having it dry and clear 🙂

Hoping 2017 will be Happy and Heathy for all 🙂

November Garden Update

It was a very dull, dark and damp evening when I went out to the garden to pick some veggies for supper, but the greens in the garden were vibrant, so I went back in for my camera, besides an update is overdue.

Here’s what’s growing…


(Endive, Parsnips, Potato Volunteer and Parsley)


(Green & Purple Kohlrabi)


(Arugula, Leeks, Peas & Beets)

Some things we can harvest while others need more time…


like these Leeks and Baby Beets.


Carrots are also very slow,  we may still have some for Christmas. There are more Leeks and Turnips in here.


The Broccoli has been incredible .


Turnips & Celeriac.


Cauliflower for the spring


The Lime Tree is loaded with fruit 🙂


And I do believe we will get to enjoy some Brussel Sprouts, this is a Red variety.


This is all Celeriac, I’m planning to cover them for some extra heat and rain protection, and hoping that they will mature in the spring.


Peppers & Herbs in the Greenhouse,


along with Yams and Potatoes.


That covers most of it ! This is what I brought in for our supper, Kale…


and Yams 🙂

Planting Bulbs; Garlic,Tulips & Daffodils

Its catch up time this past week for planting bulbs…..late: but not too late for the Pacific North West, there is still time if you haven’t put yours in…


Garlic was the top priority 210 planted 10 Elephant Garlic and the rest were Red Russian


Next 100 Tulips :Red


and 100 Daffodils:Yellow


We’ve been working on a small remodel on our little North Garden, with more planned for early next year,  we are working on filling in some spaces with these bulbs, cant wait to see how it will look in the spring!


It looks  bare and  pretty messy after us tramping all over the yard when its muddy and wet….this is after we cleaned up ….Ha! More pictures of our progress in the new year 🙂



October Garden Update

Its slowing down, img_4137

the last summer Cucumbers were pulled out yesterday along with a few of our fall Radishes, Turnips, Yams and Herbs; all  were served with our Thanksgiving supper 🙂


Now we wait for a few more fall treats; Peas, Beets, Leeks, Spinach, Brussel Sprouts..


Broccoli, Carrots , Beans


more Turnips..


Parsnips , Kale, Lettuce and Cauliflower.


In the Greenhouse the Basil is waiting to be pulled out, it wont last much longer with our cooler nights, but the Peppers and Yams are still growing 🙂


Thinking of all my Family and Friends, especially this past Thanksgiving weekend and feeling very grateful for each and everyone of you!



Happy Fall Equinox !

It was a beautiful Summer


and a great day today for the beginning of Fall!


The vegetable garden has been very productive, here are some of our most recent treats…


Lovely Squash


The last of this years onions, cherry tomatoes and cantaloupe…






and baskets like this…


There are still many other veggies growing for the fall and winter to look forward to!


The new seedlings are under cover from the sun for a few days…


and the peppers are slowly changing color.

The days will change all too quickly, enjoy the Fall season!





Roasted Zucchini Soup with Fresh Herbs

What do you do with your Summer Squash? Especially  those great big huge ones that suddenly appear …aug-2016-002

Make Soup?  This beautiful dish is easy to make, and it tastes as good as it looks!


It requires a few simple ingredients, Zucchini, of course, I like the yellow for their color, but you could use green .

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Onions , Rosemary, Olive oil, Sea Salt & Pepper:


Slow roast all of the ingredients,


let it cool and puree.


The creamy texture is rich , you would think you are eating something far more decadent !006

and to make it a little more luxurious


I topped it with Herb Boursin Cheese and thinly sliced Basil  🙂

This freezes very well.


Golden Nugget Jam with Ginger

What do you do with all of these beautiful Yellow Cherry Tomatoes?

I wanted to preserve some of this amazing color!

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I started looking for recipes and came a cross a lot of Tomato Jam recipes, Yes, Tomato Jam!  I know it sounds a little strange..right..I thought so too!

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Some recipes  were savory others sweet,  then I found a couple that called for Lemon and Ginger…I was intrigued enough to give it a try

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It took quite a long time to cook off the water from these beauties..

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Well, it was worth the effort, this is packed with Flavor!

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Let me tell you, what a pleasant surprise !

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Now, I want to make more 🙂

Here’s the recipe:

3 lbs of Yellow Cherry Tomatoes

1 1/4 lb of sugar ( more if you like it sweeter)

Grated Rind of 3 Lemons (I used organic)

6-7 Tbsp. Lemon juice or more to taste( revised)  did not use enough last time (2016) had to throw away several jars.

1 1/2 inch grated fresh ginger, this could be altered to taste

I follow these cooking instructions for jam from  The High Heel Gourmet

then they go into a hot water bath .