Jami's Honey Mustard

Salad is a lunchtime mainstay.

Now that I have fresh, organic produce

directly from the farmer,

it's eaten with relish and delight.

A simple vinagrette is all that is needed

to enjoy a healthful and tasty meal.

Increasing my choices is a personal goal.

Getting into a cooking rut is not where I wanna be,

so even a slight change in diet can be rewarding. 

This recipe was acquired at An Oregon Cottage
Jami included several other salad dressing recipes
that I'd like to try.
It was just a bit sweeter than I like,
so I will decrease the honey a smidge next time.
Still, with a minimum of ingredients,
it brings out the flavors in a green salad quite nicely.
It's also great as a sandwich spread
or on chicken or fish. 
Check out her recipes and give one a try!

Honey Mustard Dressing

1/4  C honey (or less)

1/4 C Dijon

1 clove garlic, minced

2 T lemon juice

1/3 C apple cider vinegar

3/4 C olive oil

1/4 t salt (or to taste)

Combine all ingredients except the olive oil and salt 

in a food processor. 

Blend until mixed, about 30 seconds.

With motor running, add the olive oil in a slow stream, 

blending until the dressing is smooth and creamy.

Taste and add salt if desired.

 Makes about 1-1/2 cups
Enjoy!


Like Ranch, but not dairy?
Try this.
Easy Italian dressing
can be found here.

Allergy-Free Lunchbox Love

Out of Sorts...

Not feeling up to snuff today.

Fortunately, Friday's post is all ready to go.

Be back real soon.

 

 

I

 

Enjoy your Thursday, y'all!

Wordless Wednesday

Tuesday Tidings-Garden Update

Overall, it's been another mild winter.

Temps today start out in the 40's,

but climb up to mid 60's, maybe even into the 70's.

Everything is blooming early this year.

It's strange to see winter still holding strong up north

when things here are just getting revved up in the garden.

I hope this brings spring to you,

wherever you call home.

The beautyberry is coming back strong.

There's a lot of new growth on the lemon tree.

What a surprise to see blooms already on the branches!

Lillies should be poppin' up any day now.

A lot of the weekend has been spent weeding

and planting new seeds.

After seeing Lynn's gorgeous leeks,

I decided to give growing them another try.

 This container keeps me company as I hang clothes.

Maybe I can coax a few leeks to join us.

Recently, I've been reading more about edible landscapes.

The ideas in my head are stirring, 

including using carrots and beets as borders in the planting bed.

 I've also got some of these planted in the square foot bed.

We'll see how it goes...

The bicolor African Iris has really been blooming lately.

The calabaza is about to jump out of the cell pots!

This type of pumpkin is especially easy to grow in our climate.

We'll see about that!

 The lantana attract butterflies and bees to the garden.

I can't say I blame them.

Hope you have a lovely spring day!

 

Farm School-Week Four

This week a lot was covered at Farm School.

Not sure I'll remember every detail,

but it's a wonderful place to be.

I'm finding that mindfulness is a constant discipline here.

That's something that I can use a lot more practice doing.

Presence is more than just being there.
-Malcolm Stevenson Forbes

First thing we did was check on the kales, beans and maters.

 Lynn has two different kinds of netting on the crops,

aiming to keep out unwanted critters.

 The kales, especially, are susceptible to worms.

 The tomatoes are growing strong

and producing clusters of fruit.

It won't be long...

and there are more of these beauties coming...

 We checked on the delectable peas.

Lynn and Faye had recently worked on tucking the vines

inside the baling twine, to keep the aisles clear

and give more support to the crops.

We also reseeded a few rows.

I'm happiest when my hands are in the dirt.

Here, Lynn explained to me how he had cut back 
the New Zealand spinach.

The stuff grows like gangbusters!

It's a great addition to a salad and bolsters one's iron sources.

 The broccoli is still putting off shoots of the most tender sprouts,

even though some of it is flowering.

The upcoming eggplant looks healthy and vibrant.

I was able to harvest a few lovely specimens 
from the remaining plants.

 Two varieties of leeks are being grown.

It'd be interesting to sample each and compare their taste.

 The dill seed is almost ready for harvesting.

Isn't it a wonder how Mother Nature provides sustenance

in such an amazing package?

I learned about the importance of investing in quality equipment.

Now the REAL fun begins...

We were going to sow seeds and Lynn showed me his method.

One of the crops we're starting today is Roma tomatoes.

He's never tried growing them before,

but a certain someone (wink) suggested it for her homemade gravy

and he was gracious enough to oblige.

Cluster packs are reused as needed,

so he's got quite a stash.

We're all about the recycling here!

 Tools of the trade...

 (Tweezie and The Levelator)

 His secret mix is loaded into the trays and leveled.

 Ready for sowing.

Only non-GMO seeds are used here.

 Some seeds are so tiny,

 they are put in using tweezers for precise placement.

One seed per cell is all that's required.

Trays are marked with the variety and date

then placed in this double rack system.

(He also records his efforts on his ongoing log.)

A good sprinkling of water will foster germination.

A plastic lid is placed on top to preserve moisture.

How blessed to be learning from someone so skilled.

The methods I am being taught

could be so well adapted to the application I have in mind.

I'm picturing Maple Hill and all of its beneficiaries.

Seems like it's all coming together...

Be blessed!

FarmSchoolWeekOne

FarmSchoolWeekTwo

FarmSchoolWeekThree