These homemade crackers are made by combining a bunch of kale and flour. They are sprinkled with salt to make a delicious snack or appetizer. You’re going to love these healthy crackers!
Yup, it’s kale time in the garden which means I have a list of new kale recipes. Earlier this week I gave you my current favorite lunch sandwich, but now it’s all about snacks. At around 4PM every afternoon I snack. I can’t help it! I’m a afternoon snacker while my husband is a late night snacker, but either way is ok because you won’t regret eating these homemade kale crackers. The crackers are easy to make and I bet that you have all the ingredients already in your pantry. It’s the perfect way to use a entire bunch of kale! These crackers are perfect for snacking, serving as a appetizer (especially sprinkled with Parmesan or a thin slice of Sharp cheese), or alongside eggs at breakfast.
Yup, only 2 plants are done so far, the rest are just starting which means we’re in for quite a haul of veggies for the next few months!
Welcome to the garden everyone!
As you some of you know, this garden was a work of love this year. I’m talking about the entire process. Remember in the Winter when it was 20 degrees and we were Upstate trying to dig through the frozen ground? That’s love. There was a point in the early Spring where we spoke to each other about the possibility of this completely failing. What if we can only grow on rooftops? I’m happy to report that we can grow in the ground! It wasn’t a failure. I had a moment of pure bliss while standing in the garden on Saturday morning, looking around and seeing all green. We built this, we grew this, we created this garden together. It’s all for the love of vegetables.
Remember just a few months ago this was what the garden looked like?
There’s been some ups and downs. First there was building this massive garden. It was hard work. We don’t live Upstate, we live in NYC, so our time spent on the land consists of working, working and working. To be honest, we still haven’t had much time to enjoy the land as when we drive up there every weekend, we’re on a mission to get our week’s worth of gardening in one day. Yup, you read that right. This garden gets taken care of one day a week. That’s why the fence is so crazy, we knew we couldn’t prevent animals from attacking while we aren’t there so we decided to make it tough for them to get in. So far it’s working. Because we only visit once a week, we rely on good soil filled with nutrients to make sure the plants stay healthy and strong when we’re not there. We got a pH test done in the Winter and the soil was lacking nutrients. The soil was super acidic and had low mineral and organic values. To give you a idea, Phosphorus was “very low”, Potassium was “low”, Calcium was “low” and Magnesium was on the low side of “Optimum”. The soil pH value was 5.6. Yuck. We pray to the weather gods that it rains once or twice a week to keep the plants watered, but if it doesn’t, then we water our hearts out when we visit once a week. Thankfully because of the soil and nutrients that we added in, the soil stays pretty wet, which means it can take care of itself when Mom and Dad aren’t there.
Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner.
With so much kale growing in the garden right now, we’ve been picking pounds worth every weekend to bring back to the city and wonder the frequently asked Summer question “What are we going to make with it?”. Kale pesto is a favorite, as is Potatoes and Kale, but I wanted to start to bring the kale into my lunch so I quickly created this Melted Kale Arugula Cheese Sandwich. I say quickly because it took me less than 15 minutes to make the sandwich, photograph it and eat it. Since you’ll only have to worry about Step 1 and Step 3, this sandwich will take you 5 minutes.
First, start out with some delicious kale and arugula. Our kale comes straight from our very green at the moment garden.
You usually don’t hear from me during the weekend as I spend these days running around happily in the garden but I wanted to introduce you to my new favorite photo craft store in NYC. If you live nearby or will be visiting NYC, you must stop by! You’ll probably see me there because I’m officially making all my holiday gifts here – better start now!
Isn’t the shop beautiful? Can I move into this photo craft heaven? Read More
Sprinkled Butter Cookies are delicious! Roll them around in colored sprinkles to make them more festive. This recipe uses evaporated milk to make the cookies extra soft! Recipe makes 2 dozen cookies.
I don’t know what it is about July but I usually start thinking about holiday season around this time of the year. Between me going to the library to check out a Christmas stories book, a friend telling me she’s already begun her shopping and my craving for cookies, I believe I have the “Christmas In July” fever!
Dreaming of a tin cannister of Christmas cookies led me to make these Sprinked Butter Cookies which are delicious (and very pretty!). The ingredients list is short and simple, using butter as the main ingredient that keeps them soft. The other key ingredient for these cookies is evaporated milk which is going to keep them fluffy and tasty. Roll around in your favorite colored sprinkles and you have a festive butter cookie – perfect for the holiday season or whenever you’re craving a cookie!
See, I would never lie to you about cookies. They are super soft inside!
Use paper towels to keep your lettuce leaves and sugar snap peas fresh for weeks. The paper towels help remove moisture that can make your vegetables go bad.
Right now we are picking pounds of lettuce and sugar snap peas. Just this weekend we picked 10 pounds (!!) of lettuce and 5 pounds (!!) of sugar snap peas. We usually don’t pick this much lettuce at once, but the heat hit and we know it’s going to turn bitter if we keep it in the garden so we’d rather pick it now. Over the past few years I’ve spent lots of time experimenting trying to keep our vegetables fresh for as long as possible as there’s nothing sadder to a gardener then seeing their plants go to waste. You might have remembered last summer’s tip on how to keep your lettuce fresh for a month with aluminum foil? Yup, works great! And now I’m back with more fresh tips, this time for lettuce leaves and sugar snap peas. All you need is your vegetables, paper towels and a produce bag.
This is a sponsored post written by me on behalf of Vintage Seltzer. All opinions are 100% mine.
Delicious recipe for fudgy chocolate brownies made with seltzer water! The seltzer water helps make the brownies extra fluffy!
My house is a Seltzer water house. Besides tea, it’s all we drink. We stock up so we’re never out because a dinner without seltzer water sure is sad! With that said, I wanted to do a baking experiment with seltzer water because I knew it had the properties to make things extra fluffy. And long and behold, I baked some of the best fudgy chocolate brownies I ever made with the help of seltzer!
A few things about this recipe before we dive in. These brownies are extra fluffy. They’re extra fudgy. They are a chocoholics dream. Besides cocoa powder, I added in chocolate chips to make them double chocolate. There’s no butter or milk in this recipe. For liquid we’re using seltzer water and vegetable oil. The brownies are fudgy and crumbly when they come out of the oven. They’re a dream.
Yup, it’s another harvest post. Yup, we’re picking the same veggies as last week again.
This weekend we had off and on rain while visiting the land, with a heavy downpour happening in the late afternoon that followed us back to NYC. I can’t complain about getting wet in the rain though because water is definitely what the garden needs in this stage.
Our refrigerator is filled with greens right now. We have no idea how we’re going to eat that much lettuce. Thankfully I figured out how to preserve lettuce better last year, and now I can freeze all our bok choy.
So let’s jump right in, sugar snap peas, bok choy, lettce, kale, collards.. I’m coming for you!
The sugar snap peas are in full growing mode right now, we’re picking them by the bucket. Last weekend we picked over 5 pounds!
If you have too much bok choy, don’t worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!
We have so much bok choy right now. Maybe it was a crazy idea planting over 90 plants. But maybe it was a great idea so we can enjoy it in our favorite udon noodle soup throughout the Fall and Winter months. Right now it’s hard to imagine cold weather as it’s humid and hot in NYC, but it’s easy to freeze bok choy whole so you throw it in your udon soup once the weather starts to get cold.
In the past I showed you how to freeze cut up bok choy without it turning mushy but in this recipe we’re going to leave it whole as I prefer it that way served in Chinese noodle soups.
1. Wash your bok choy good to remove any dirt. Air dry it or use a cotton towel. You want to make sure you get it pretty dry before freezing. I use my Oxo Salad Spinner to wash all my greens, it’s one of the best purchases to use during garden season. The salad spinner is great because it gets the greens dry too.
Simple Vegetarian Collard Greens recipe. These greens are simmered in a brown sugar vegetable broth making them full of flavor!
With lots of greens to pick in the garden we are having a side dish of collard greens weekly at the dinner table. I love these collards so much I’ve been making a big batch to take to work to eat for lunch a few times a week (partnered with some cheese/crackers because I love a mismatched lunch). So many Collard Greens recipes call for chicken broth and bacon, but in this recipe I’m using vegetable broth to make it Vegetarian friendly. I’m adding a little bit of brown sugar into the vegetable broth to balance out the natural bitter flavor that collards give, but not making it too sweet.
Did you have a good weekend? The weather was beautiful on the land this weekend, 70 degrees, sunny, and the perfect amount of breeze. It started out chilly enough in the morning that I had to wear a sweatshirt, to the afternoon being able to wear a t-shirt and then at dinner time I needed a sweatshirt again. Saturday had it’s ups and downs for me. I enjoyed gardening, picked lots of vegetables, painted some of the fence (can you guess what color?), had a cookout with some friends who stopped by. The downs were that I started the morning hitting my head off the car door, and then I found a snake skin (terrified of snakes) where I was sitting, and then I found said snake that was trying to hang out with me (that was not happening) and then I fell near the stream grabbing on to some thorny bushes that need to be cleared on my fall down, cutting up my hand and leg pretty badly. Thankfully we had a first aid kid and Matthew happily covered up my hand heavily in ointment, gauze and bandages.
All pain was forgotten when I bit into the campfire made S’more that night.
But on to the veggies because that’s what this post is about.
Keeping with the theme of all the greens we picked last week, you’ll see a repeat of many characters – bok choy, lettuce, collards, etc. We’ll be picking these for the next few weeks and I’ll continue to keep googling “What to do with lettuce” because there’s lots of it!
Delicious blueberry cornbread muffins that are baked in 30 minutes in a solar stove, no electricity needed!
Lets talk about the 2 big things in this post:
These Blueberry Cornbread Muffins are delicious! They’re moist, full of flavor and I’ve been dreaming about them ever since I finished the last one.
Yes, seriously, these muffins are made with no electricity! No gas or electric oven! These are made in a solar stove, meaning they are being cooked with the help of that bright beautiful sun in the sky. Solar cooking is pretty amazing and life changing.
Since it’s Summer time and you’ll be spending lots of time outside at picnics, camping, gardening etc I thought it would be a perfect time to introduce you to solar cooking. As I mentioned above it’s life changing and I’m obsessed with it. The first time you cook with just the sun it’s a stunner of a moment. You’ll feel so proud and happy for doing the world good. You’ll also tell all your friends and family that the food you are serving them is solar cooked because it’s that cool. Everyone will be amazed.
My solar stove of choice is the GoSun because it works great, is super light (ol “weak arms Pamela” can easily carry it) and looks pretty slick. With us spending weekends up on the land with no electricity we rely on campfires and this solar stove to keep us fed. I started using the GoSun a few weeks ago where I easily threw all the ingredients for a cheesy pepper egg omelette into the stove, came back 20 minutes later and breakfast was served. I love this because time is valuable in the garden so I can just walk away from the solar stove and let it cook while I’m playing in the dirt.
It’s that time again – time to harvest vegetables from the garden!
And it’s time to show you the reveal of the garden, well it’s not really a reveal because it’s not 100% done (still has to be painted and cleaned up) but here it is, in all it’s vegetable glory! I should have a person in the garden for size comparison, because it’s big. It’s really big. There’s endless amounts of vegetables. I love it.
Transitioning from growing on the roof to growing on actual land has been a learning process full of hard work. We started the process of building the garden during the Winter to have it ready to go for Spring. We started planting to a new schedule that was scary due to possible surprise frost dates (still scary). We battled (still are) water issues. We’re learning. We’re working really hard. We filled the last garden bed this weekend. And it’s all so very exciting because we’re finally picking vegetables. This garden thing (on land!) is actually working.
So now starts weekly harvest posts. We go up to the land once a week to water, clean up, plant and pick. And then we lug all those beautiful vegetables back to NYC. We haven’t really had a chance to enjoy the land yet as we’re working constantly there, but soon enough we’ll be able to take a breather and relax alongside the plants.
What are we picking now? I’m glad you asked. There’s lots of Spring greens growing right now at rapid speeds and they’re all ready to be picked. Does anyone need any bok choy? Seriously. Maybe I went a little crazy planting 94 bok choy plants.
We have a entire bed of bok choy plants, we started picking fuller plants 3 weeks ago, and they are just growing and growing and growing. And I’m picking, picking, picking.
Thank you Ellio’s Pizzafor sponsoring this post. Visit your local retailer to pick up your own Ellio’sPizza for a pizza night in!
Fresh tomatoes are roasted with olive oil for 25 minutes to make this Roasted Tomato Salad. It’s a perfect way to enjoy your fresh Summer tomatoes!
Well we aren’t quite there yet, but we’re close. Tomato season is almost here! We put our tomato plants in the ground in the beginning of June so in the next few weeks I hope to see (and pick) all the fresh tomatoes I can dream of! To get you ready for tomato picking season, I created this yummy Roasted Tomato Salad which is perfect as an appetizer, a side dish (especially with pizza), a snack (I eat them with a fork!) or you can throw the tomatoes on a sandwich (like grilled cheese!) or into pasta. These roasted tomatoes are super versatile and super yummy so I hope you enjoy them.
Creamy Bok Choy Spaghetti is a delicious healthy meal that your family will love! It only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make!
The garden is filled with bok choy right now. Every week when we come home from the garden I’m carrying a few pounds of it, thinking of new recipe ideas. The words “creamy” and “bok choy” dont usually go together but this recipe was such a hit it’s become a staple in our kitchen during bok choy season.
You’ll need 12 oz of bok choy for this recipe, either from your garden or a grocery store. We grow baby bok choy (we use these seeds) in the garden and it’s a wonderful fast growing plant. Because we pick it when it’s baby sized, you just yank out the entire plant. I love baby bok choy so we have planted over 90 plants – crazy, I know! If you end up with lots of bok choy plants at once, don’t worry, it freezes really well!
A bonus of this recipe is that even though it’s “creamy” it’s a pretty healthy dish. I only had to add 1/2 cup of Parmesan cheese to create a nice creamy consistency. That’s the only cheese you need which is pretty good considering lots of other “creamy” dishes are using cups of cheese. Also I recommend a skinny noodle, like simple spaghetti, instead of a hollow noodle (example is rigatoni) as it won’t absorb the creaminess as good.
This is a sponsored post written on behalf of Sway Group. I really love Sway so I want to celebrate! All opinions are my own.
This week is all about happiness so far! First, the Cavs win the NBA finals (I’m still celebrating!) and now I’m wishing the wonderful ladies at Sway a happy 5th birthday!
I know you’re asking who is Sway? If you’re a blogger you might know these great ladies already, but if you aren’t a blogger, let me introduce you because they are a important factor in how I keep Brooklyn Farm Girl running and sharing information.
Sway group, powered by SITS Girls, is a network that connects brands with influencers. To put it into simpler words, they pair bloggers with companies that are looking to promote their products. I work with a few different networks and I can honestly say they are one of the best to work with due to their prompts always feeling organic and like a perfect match. When they ask me to team up with a project, it seems like a match made in blogging heaven. They know the content of my blog, they know what I like to share, they know the clients goals, and somehow it always works out to be a fun painless blog post. Because of the collaborations we’ve worked on together, they’ve offered me opportunities to share great products with you (I only ever promote products that I actually use and love) while helping keep Brooklyn Farm Girl up and running (it costs money!). Unlike some advertising posts where I feel like I don’t get to be me and am reading a script like a robot (note: I finally made a note to stop doing those! Heart is most important!) Sway lets me just be me, organically adding the product into a post I would have done even if we weren’t working together. I can be silly, I can post endless photos of my cats in the post (and I do), I can tell bad jokes (and I do), etc, it’s all ok with them. Their goal is to empower me as a influencer and a woman. Also, they are super kind, supportive of the blogging Community and sometimes they send me candy in the mail (I’m serious). So from all the wonderful ladies who are making content to share with their readers I want to give Sway a giant big hug and wish them a happy 5th birthday! <3
To celebrate, I want to share you with my top favorite posts I’ve created with Sway Group. If you get the time, I hope you go back and read some of these posts to know that I enjoyed writing and creating each one!
If you follow me on Twitter then you probably already know I’m a big basketball fan by my stress filled, anxiety written tweets during close games. You might also know that I’m a Cavs fan and today is a beautiful, beautiful, beautiful day.
Last night the Cavs won the NBA Finals, after trailing 3-1 in the series. Cleveland took it to 7 games and it was a nail biter of a game. No team has ever come back from 3-1 and won the championship. But last night…. THE CAVS DID IT! THEY WON! After a exciting game of many lead changes that led to me pacing around the apartment, cleaning dishes that didn’t need to be cleaned, doing jumping jacks and standing up and sitting down a million times, the game was finally won! Because of our “cat camera” we were also caught celebrating with tears of happiness. This moment was too thrilling not to share it.
We were so pumped when the series was 3-2 that we drove 8 hours to Cleveland last week to go to Game 6. Matthew is from Cleveland, so we got to see our family too! The game was electrifying, the fans were so pumped they stood the entire game. I’ve never been to a event that had that much energy. I also never yelled, cheered, and did awkward dance moves that often in public before. The Cavs won, tying the series 3-3, making the game go to Game 7. Both of our voices were gone after the game. The streets in Cleveland were celebrating! Here’s some photos/video of Game 6: Read More
This is a sponsored post written by me on behalf of Muse Cat Food. All opinions are 100% mine.
The title is true. I’m declaring my love for Brother Bear.
In typical Maine Coon fashion he’s a gentle giant. Because of his size if he looks at any of the other cats in the eyes, they will run away because they don’t want to wrestle with him (Brother always wins). But don’t let that fool you. Brother is a sweet heart, and loves to be cuddled and kissed by his Mom. He’s scared of the smallest of storms and demands to hide in my underwear drawer until the storm passes.
He’s a quiet boy, doesn’t really like cat toys or treats, instead just likes to lay near you (never on you) to protect. When I go to sleep, I stand with the bedroom door open, knowing that he will show up in a few seconds to go to sleep near me on the floor. When I wake up in the morning, he will jump off the dresser and follow me out.
He’s a shy boy to strangers and likes to sleep in the bedroom if we have friends over. As soon as he hears the front door close and knows his Mom and Dad are alone again, he’ll make his way out and rub his head all over us.
Beep, Beep, the plant car is here! Jump on it if you can find a spot. And be careful for the rose bushes!
While the vegetables are growing in the garden, this past weekend we headed to Lowe’s to pretty much buy all their fruit bushes and Rhododendron plants that they had. We had 5 big garden carts filled with berries, trees and flowers going down the checkout aisle, while people marveled on how we were going to fit it into our tiny little car. Our small neon yellow Honda Fit has carried quite a lot since we got it in the Fall, people are always amazed by how much it can carry! I’m not sure if we could have fit any more plants in it, branches were literally reaching out and tickling our noses in the front seat.
This is a sponsored post written by me on behalf of Folgers for IZEA. All opinions are 100% mine.
How to make Instant Coffee Chocolate Donuts with Vanilla Frosting! These donuts are delicious! Bonus how to recipe video included!
I have to tell you something. I made these donts to take to work to share with everyone, but instead I kept them at home because I wanted to eat them all. And I did, I ate them all, and I didn’t regret it one bit.
These donuts are the best of all worlds, moist chocolate donuts, vanilla frosting that sticks perfectly to the donuts, mini chocolate chips on top, and the sublte taste of coffee. What gives the donuts a special taste is that I used 1 tablespoon of Folgers instant coffee granules in the batter. Use 1-2 tablespoons depending on how “coffee” you want it to taste. I love how simple Instant coffee is to use in recipes!
These are perfect breakfast or brunch donuts to serve alongside a nice cup of coffee. They also make a great dessert. I love that you can get a small dose of your caffeine fix in, while eating a donut! Here’s my how to video that walks you through all the steps.