This is the story of what happens when you accidentally track a pumpkin seed into the garden. We plant pumpkins in the garden but they have specific beds to grow in. Somehow a pumpkin seed from our compost bin got stuck to someone’s shoe and it got planted right in the middle of the garden, right in the onion bed. It changed everything.
We noticed the pumpkin plant a few months ago. We didn’t cut it down because we thought it would just stop growing.
Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes. These make a fantastic dish to serve with chicken or to have on the holiday dinner table. Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.
I first made these Lime Lentils during the Summer when we were in peak Sugar Snap Pea season. I loved how easy they were to make. I loved how economical the dish was (dry lentils are cheap!). I loved how fresh the dish tasted due to the crunch of the peas. A few months later it’s still one of our favorite side dishes.
You’ll need 1 1/2 cups sugar snap peas. The fresher the better. These were just picked from the garden.
Follow these easy step by step instructions to make delicious Rainbow PopcornBalls! They are fun to make for birthday parties, sleepovers, camping trips and dessert!
Do you remember my Inside Out party I threw a few months ago? One of my food centerpieces were these Rainbow Popcorn Balls! There’s something about bright rainbow colors that makes me happy! For example I had to turn our pumpkins into a rainbow earlier this week. It’s like sprinkles, everything is better with rainbow sprinkles!
One taste of these Rainbow Popcorn Balls will have you amazed by how delicious they are, but yet how easy they are to make!
How to Make Rainbow Glitter Pumpkins. Follow these easy step by step instructions to add neon color to Halloween!
Halloween is usually associated with orange, black and white but who says we can’t add neon rainbow colors to pumpkins and decorations? With this fun craft you’ll soon have some beautiful rainbow glitter pumpkins to decorate your house with. This is a easy craft to do with friends and children.
Paper Towels (I recommend Viva because they are strong) Mod Podge Neon Glitter
I recommend using a quality paper towel such as Viva Vantage because with glue and glitter it can get a little messy. I used Viva paper towels and it was a quick 1 minute cleanup. Viva Brand offers a choice of two types of everyday towels (Viva and Viva Vantage) that work like cloth to stand up to any cleaning or craft job. Viva Towels are super soft and smooth (they feel like a undershirt) so they are perfect for gentle craft applications such as putting glue on pumpkins. Viva Vantage is great for scrubbing off grime in the kitchen, but they’re also great for gentle arts and crafts jobs too. They’re a must have in my craft cabinet!
Roasted Salted Soybeans recipe using fresh soybeans. These are perfect for healthy snacking!
A few years ago I learned how easy it is to grow soybeans in your garden. They tend to be one of those plants where you plant a seed, don’t do much else and suddenly you have beans galore to pick. Soybeans can be used in many recipes, including fresh edamame, pesto for pasta/dip. For this harvest I wanted to use some of our soybeans for a roasted healthy snack, something where I can throw a bunch in a bag and enjoy at my desk at work or a road trip. I love guilt free snacking so I love these Roasted Salted Soybeans.
Extra soft Pumpkin Sourdough Dinner Rolls recipe. These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.
If you follow me on social media you might know I have a thing about baking bread. This Summer I started to get into it, especially Sourdough bread. I keep my Sourdough Starter in the fridge, bringing it out weekly to feed and bake something delicious. With so much fresh pumpkin we have now from our garden pumpkins I wanted to mix it into a bread recipe so I came up with these extra delicious and soft Pumpkin Sourdough Dinner Rolls.
Warning: You will not be able to eat just 1 roll. Probably not 2 rolls. They are so delicious you’ll want to eat them all!
Instant Mashed Potatoes Cheesy Broccoli Casserole is a comfort food dish that will have your entire family begging for more! It uses Instant Mashed Potatoes so it’s easy to make. It’s the perfect side dish for the holidays because it’s cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.
Before we know it the holidays will be here and we’ll be planning our dinner menu with friends and family. I wanted to share with you one of my favorite holiday casserole dishes that I think you’ll like because it’s super easy to make and is pure comfort food. The casserole only has 4 ingredients: mashed potatoes, broccoli, cheese and crackers. Who doesn’t love those ingredients? I was serious when I said this was comfort food. It only takes 5 minutes to prepare, 25 minutes to bake. What you’re left with is a cheesy delicious casserole that will make everyone at the dinner table happy, including you because it hardly took any work to make!
The dish is easy to make as it’s just 4 level steps. First you spread out the mashed potatoes. Next comes the broccoli on top. Then sprinkle your cheese. Finally, add your crumbled up crackers.
Chewy yummy Frosted Cucumber Cookies are classic tasting cookies but made with 1 cup grated cucumber to add some nutrients! The cookies are soft and you will fall in love with the frosting on top! It’s the perfect cookie to make for your family!
Cucumbers aren’t just for making pickles with (although they are sure are yummy). You can also bake with cucumber, similar to how you’d use zucchini or pumpkin. All you have to do is remove the seeds and grate the cucumber to get a similar texture. I’ve been using cucumber in multiple baking recipes this Summer, like this Sugar Glazed Cucumber Bread, and we’ve been loving it!
For this recipe I was inspired by Oatmeal Sugar Cookies that I used to love as a kid. This recipe uses no oatmeal, but it has the same chewy consistency, along with the sugar frosting. The cucumber is hardly tasted in this recipe, but slightly visible with beautiful green specks decorating the cookie here or there. After family and friends tell you they love the cookies then you can tell them they are made with cucumbers. They will be shocked, trust me, I do it all the time!
Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!
I didn’t plan on posting 2 tomatillorecipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded. It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make. Whenever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn. This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices. It’s a comforting soup but doesn’t feel heavy like many other Fall soups. I suggest serving this alongside some rolls or biscuits for dipping.
It warms my heart (literally) to see so many of the vegetables we grew in this soup. The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.
The other personal star in this soup are the black beans. Last year we started growing our own dry beans and since then I’ve been hooked. We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter. This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.
This recipe for Roasted Tomatillo, Onion & Jalapeno Salsa is delicious for dipping chips in! The vegetables are roasted in the oven which creates a creamy salsa!
This year we’ve grown the most tomatillos in our gardening history so I’ve been excited to experiment with new tomatillo recipes. I usually rely on my Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty. This recipe calls for tomatillos, onions and jalapenos which makes it a triple threat if you have all 3 growing in your garden. Roasting them in the oven gives them a rich, smoky taste and helps in making the salsa creamy instead of watery.
This is a perfect salsa to serve alongside tortilla chips, but it’s also delicious to add on top of tacos, burritos and even chili. If you’re looking for a new salsa to try I hope you give this a shot!
Looking for a easy pumpkin recipe? This is it! These Pumpkin Oatmeal Cookies are made with just 5 ingredients! Add chocolate chips on top of the cookies to take it to the next level of yum! Recipe is Sugar Free, using maple syrup instead.
Fall is the best time of the year! The chilly weather is coming in. Apple picking is thought of as a weekend exercise. Apple cider is a appropriate drink any time of the day. You can put skeletons in your front yard. You can have as many pumpkins in your house as you want. Fall is all about the best recipes too – apples, pumpkins, cinnamon – yum, yum, yum!
With pumpkins ranging from munchkins to pie to giants in our house right now (all from the garden!) I have been baking a few at a time to preserve and enjoy the pumpkin inside of each. As we’re nearing the end of September I think it’s time we dive right into pumpkin season with a pumpkin cookie that is delicious and light on the calories.
What a difference a fresh coat of white paint makes in the shipping container!
It’s been a bit since I talked about the next plans for the shipping container. This Summer has been dedicated to getting the garden up and growing, with little time to do anything else on the land. With Fall arriving, we’re going to be spending some time getting the shipping container live-in already. If you guys didn’t read, Matthew and I bought some land in Upstate New York to build a weekend getaway. We got a shipping container delivered to turn into a house. We have big dreams, but we need to take baby steps due to time/budget. For the time being, we’re making it pretty and cozy to spend our weekends in as it’s a bit of a mess now.
We bought the shipping container used because it was much more economical that way. Even though we will have to do extra work, I definitely think it’s worth it for the price difference. In the next few weeks we’ll be working on walls, flooring and doors. First up is painting the interior of the container as it was dirty and had lots of marks due to cargo it spend lugging over the past few years. Eventually the shipping container will be insulated, so this is a temporary solution to making it feel like home while cleaning it up.
This is a easy applesauce recipe to make in your slow cooker with your wild crab apples! You don’t need to peel the apples! Even better there’s no sugar in this as we use maple syrup instead!
Because Fall is the best season and I know you’ll be apple picking soon I wanted to give you my Slow Cooker Wild Crab Applesauce recipe to enjoy! And guess what? You don’t even need to peel the apples! Throw them in the slow cooker and in 3 hours you’ll have delicious (and amazing smelling) applesauce. Enjoy!
Even though this recipe calls for Wild Crab apples, you can use any type of apple you want. I am using Wild Crab apples because I found 4 (!!) apple trees on the land in the last few weeks. It was a happy surprise finding them as now I have my own personal apple orchard!
We’re been transitioning to the new zone that we’re growing in this year to try to get a full load of tomatoes picked. Usually it doesn’t frost until November in NYC but this weekend in Upstate New York it’s going to be in the low 30’s at night (thankfully it goes back up!). The growing period for tomatoes is shorter now, but with a whole bed of tomato plants, we’re still picking pounds and pounds. We have our usual cast of tomatoes: cherry, Roma and beef. The cherry tomatoes are in full force and we’ve been picking them by the bucket. The beef tomatoes showed up next and we’ve seen them in massive size (see pics below). The Romas have started to arrive but there’s still quite a number of green ones. It might be a battle of temperature vs tomato once October comes around to see how long we can hang on to the tomatoes.
Let’s just get straight to the beef tomatoes because they are huge! I mentioned their size a few times but I wanted to show you guys just how massive they are this Summer. Can you believe it? Some of these tomatoes are close to 2 pounds!
I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden. It’s perfect for lunch (at home or take to work) because it’s so fast to make. I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time. If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too! You could even add some extra protein to it, such as chicken or more beans.
There’s something romantic about tomato soup isn’t there? Maybe it reminds you of curling up with a warm bowl in Fall and Winter. Maybe it gives you memories of Mom opening a can of it as a kid. Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket. For me, it’s all 3 of these. Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering. But the best tomato soup is homemade. It’s made with fresh tomatoes (preferably Roma/plum tomatoes), onions and a little bit of heavy cream with bread served on the side for dipping.
The first step to making homemade tomato soup is getting the tomatoes peeled and diced. If you’ve never made tomato soup from scratch, don’t worry, this is easy. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.
These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed! Bonus how to make tomato paste below the recipe!
Let me welcome you to tomato week! If you didn’t see in last week’s garden video it’s raining tomatoes for us in New York so I’ve been spending lots of quality time with our lovely tomatoes in the kitchen! Today I’m going to show you these Marinated Overnight Italian Diced Tomatoes which are easy and delicious! Tomorrow is all about creamy tomato soup! Later this week I’m giving you a quick tomato/rice dish that is perfect for taking to work for lunch! And finally I’m going to pick tomatoes, lots of them, and show you many photos of them like any proud tomato Mother would. So let’s jump in to tomato week!
We use diced tomatoes frequently in recipes so I like to always have some on hand. Last year I only made a few homemade batches but we went through them quickly so this year I was determined to make at least twice the number of batches to freeze. There’s 2 ways to go about making diced tomatoes, there’s the longer process of boiling and removing the peels (which is delicious but it takes time), or there’s this way whith is also delicious but is quick! We are picking at least 50 pounds of tomatoes a week right now so I need to be careful of time, or I’ll have to quit my job because preserving vegetables can sometimes be a full time job! In this recipe, all you have to do is cut them up, marinate them over night in the refrigerator and then cook for 30 minutes. You can also duplicate this recipe as many times as you need per how many tomatoes you are picking. For example the recipe calls for 5 tomatoes but I quintupled it because I had so many tomatoes!
This is a sponsored post written by me on behalf of Home Chef. All opinions are 100% mine.
Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula! Ready in under 15 minutes! Only 650 calories per serving!
Matthew is back to school this week. No, not as a student, but he teaches classes at FIT and SVA in NYC. Not to brag as a proud wife, but he’s a awesome teacher. I know this because I see the looks the students give him at end of the year shows, and the followup emails that last for years after the students leave his class. Earlier this week after back to back classes that wouldn’t bring it home until 10PM, I wanted to make a dinner that I knew that he would love. So I made him these Truffled Three Cheese Flatbread which can also be described as white pizza (no tomato sauce). It was a big hit! He loved it!
Do you love your cat? Do you want to be the best Cat Mom ever? Then serve them a tray of food and treats and wait for the kisses in return!
It’s not going to surprise you guys but I love our cats. I really really really love our cats. Xanadu Pluto, FiFi Bofinkles, Brother Bear, Goblin, Toes, Essy (RIP) – I love you guys! I love you when you’re happy, I love you when you’re angry, I love you when you’re sick. I even love you after you throw up in my shoe (it’s especially funny when you do it in Dad’s shoe!). Because Toes is our baby (of the family – I know she doesn’t look like a baby, she’s a Maine Coon, she’s confident of her womanly body!) and I like to spoil her I decided I was going to surprise Toes with a breakfast fit for a Princess this week. Toes is somewhat of a food Monster, she lives for eating, so I know she was going to be one happy girl. Want to know the key to Toes heart? It’s soft food.
Check out the video tour of our vegetable garden! Want to see what’s growing in Upstate New York?
Hey guys! I made you a video tour of the garden. It’s like MTV Cribs but with vegetables instead of cars. What’s growing in September in our garden? Watch the video to find out!
This was our harvest last weekend! Munchkin pumpkins, 20 pounds of cherry tomatoes, corn, almost the end to cucumbers and green beans, Brussels Sprouts, cabbage, jalapeños, tomatillos, Roma tomatoes, beef tomatoes and some big pumpkins!