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Marinated Tomato Salad...must try!

Tomato Update: You may have noticed in my garden pictures that there is a renegade tomato plant in the northwest corner of our plot. It actually belongs to the neighboring plot, but since those delicious cherry tomatoes are on my side, then I'm going to eat them. I found the best recipe ever from ThePioneerWoman (with a few changes)... 2 c. organic cherry tomatoes (halved or quartered) 4 green onions 1/4 c. olive oil 4 T. balsamic vinegar 12 fresh basil leaves (chiffonade) Ha

Teenie Tiny Brussel Sprouts

The super cool thing about gardening is that nothing REALLY is a mistake...it's an EXPERIMENT! My brussel sprouts ended up being kinda small. I attribute that to planting them too late in the season and planting them where they were lacking the sunshine that they required early on, and possibly not fertilizing the soil enough. Once I realized that the brussels were starting to decline...thus at their peak...even though they were still a bit tiny (not the 1" diameter sprouts t

Zucchinitastic

Did you know that today, Wednesday, August 8th is National Zucchini Day?!? Yup, it is :) The Old Farmer's Almanac says to "pick squash young, about three to five days after flowering when they are 3-4 inches long, for tender sweet fruits. Bigger ones are best shredded and used for baked goods." (https://www.almanac.com/blog/gardening-blog/zucchini-fertility-spawns-annual-holiday) I think this one is ready for picking. You can see the flower (positioned by my index finger) has

Peck of pickled peppers

Wondering what to do with all your peppers? Me too. No, I didn't actually harvest a peck of peppers, Peck is a unit of capacity. In the United States the peck is used only for dry measure and is equal to 8 dry quarts. In Great Britain the peck may be used for either liquid or dry measure and is equal to 8 imperial quarts, or one-fourth imperial bushel (www.britannica.com/science/peck). but our pepper plants are yielding 5-8 peppers a week, which doesn't sound like a lot until

Everything's better in purple

Oh, glorious purple! The cabbages are now ready to be harvested and eaten. I found a couple of cabbage recipes that we tried and that you must try as well if you are cabbage lovers. The first one is a vegetable stir fry which we substituted our red acre cabbage for the green cabbage that it called for and you can see the amazing color that it gave the dish. The second recipe is a lot like a slaw. It is crispy, crunchy and tangily-sweet...so good. Vegetable Pancit Stir Fry 8 o

Wascally Wabbit

Apparently, there was a break in at our HBCG plot while we were out of town at our National Convention in Layton, Utah. Peter's cousin, Popeye Cottontail broke in and ate my spinach! No, I did not catch him in the act LOL... I wish! (image taken from retrieverman.net) But let's be honest, if I had caught him in the act of eating my spinach, I would have let him continue and just made a photo-op out of it :) But look at my poor spinach plants...all four squares of spinach loo

Rockstars at the Garden

This week's rockstars are the Early Red Acre Cabbages and Mammoth Sunflowers. The cabbage greens have taken over their box, though we can't see their heads yet. We harvested a few broccoli crowns and learned that when you see yellow flowers starting to form, to cut the floret off quick because it will make the texture mealy. However, the broccoli we ate from our garden was the best broccoli on the planet! There are still florets on the stalks that look promising and should tu

Garden Update

Before thinning After thinning Yay! Our very own greens... Two months in and our Huntington Beach community garden plot is growing well! Lot's of things are happening; however, most (but not all) of it is underground...lol...but we are seeing satisfying progress :) Lettuce is busting out of their squares, so we chatted up the gardener to the north of us to find out when we should/could eat this gorgeous lettuce and she said she's been harvesting for a couple of weeks now. The