Wednesday, July 24, 2013

Garden Progress: Mid July

My garden has come a long way since my beginning of June update! For some there is good news and for others not such good news. I realize for consistency I should show the same plants as my June post, but here's what's happening right now!

Towards the start of the season I got some oddly shaped cucumbers. This is due to the flowers not being completely pollinated, but luckily they taste fine and pollination seems to have picked up now that they plants are taller.

This was my only purchased cherry tomato plant. Plants I started from seed have tomatoes but aren't ripe yet. I love yellow tomatoes so much more than red varieties!

Tragically, this was my last zucchini. Squash vine borer beetle murdered both my zucchini and yellow squash plants! Next year I must find a way to stop them. 

The pepper are loving the heat are are getting all happy and leafy. Hoping to see some buds soon. We have scorpion, ghost, habenero, thai chilli, red and green bell, and two mystery peppers in pots on the deck.

Last year I planted carrots way too late and close together. I should Google when to harvest them. I hope they're carroting under there...

Thai dragon is my only purchased pepper plant. I suppose eventually they turn red but they're pretty damn hot already!

I think Kale chips are coming this weekend. XOXO!

This is my one and only ear of corn. Probably about ready to harvest. All my corn plants popped up, but less than half survived. I'll start the indoors next year.

I spotted a cantaloupe! It's about the size of a softball. So cute!

Hm, what else did I post about last time? Beans and peas are wild. I pick them everyday while dodging the Japanese beetles that have moved in this year. They don't seem to be deterring the plants though. The garlic was harvested about a week ago and is curing on my front porch! Basil of course is wild, both purple and sweet. Waiting for more tomatoes to start making caprese salads. I'm pinching flowers off my strawberry plants this year to make them stronger for next year, so they're just hanging out gathering their energy hopefully. The borage I planted as a companion plant is ginormous and not flowering so I'm mad at it. Plus is spiny. 

Anyone else have a garden?!?!

Sunday, July 21, 2013

Buckwheat Blueberry Pancakes = Breakfast Superfood

Some hobbies seem seasonal for me. So it's been super quiet around here, but my girls from my stitch and bitch group have been asking about my blog. So I'm going to try to get back in the saddle with it.

Particularly, someone asked to see pictures of my garden. I have a chocolate wild raspberry pie in the oven right now, so as soon as that's out I'll head outside to take photos. Until then, I have a buckwheat blueberry pancake recipe for you. Yay!

A few weeks ago I spotted soba noodles in the grocery store and realized soba noodles are a great summer dish because they're served cold. Then I learned that buckwheat (which is what soba noodles are made of) is super healthy for you. So now I'm on a buckwheat bender.

I found this recipe on Mayo Clinic (figured I couldn't go wrong there). And added some blueberries for extra anti-oxidant boost. Ugh, I'm so healthy I annoy myself sometimes. Completely different from me in highschool or college where I ate Poptarts and Oreos every day. I do miss them.

Anyway, this batter is fun because it looks like wet sand when you're mixing it! But they came out really tasty. I usually use honey on my pancakes, which makes them extra tasty and is also really good for you!

Buckwheat Blueberry Pancakes
Adapted from MayoClinic (head over there for nutritional information)

2 egg whites (substitute 1/2 cup applesauce and make it vegan!)
1 tablespoon canola oil
1/2 cup almond milk
1/2 cup white whole wheat flour
1/2 cup buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup water
Fresh blueberries
  1. Preheat griddle or pan.
  2. In a small bowl, whisk together the egg whites, canola oil and milk.
  3. In another bowl, combine the flours, baking powder and sugar. 
  4. Add the egg white mixture and the water and stir until slightly moistened.
  5. Drop 1/3 cups of batter into pan.
  6. Drop blueberries on to each pancake as it cooks.
  7. Cook about two minutes on each side.
When ever we make pancakes I store them in tupperware with wax paper in between to reheat and eat all week. Or, I store them in plastic bags with wax paper in between and freeze them. You can heat them up in the toaster oven or microwave.