Food we grew

In taking stock of the productivity of our humble garden, I'm thinking back over the meals we've enjoyed from it. A few of the things I planted (spinach and onions) just did nothing, and since I don't know why, I'm thinking of skipping them next year. A few others (kale and swiss chard and lettuce and basil) just keep going and going and I'll definitely do them again. The tomatoes are finally ripening and we're loving them...I did 8 plants this year and I'd like to do a few more next year. Tony and I are hoping to put in a few more raised beds this fall so we can expand the garden and more easily rotate crops.

These were from the first potato pot I dug up. Three of the four pots did great, but in one of them all of the plants died and the potatoes turned to mush. I don't think it was disease, I suspect I over-watered them. I'm thinking of trying growing potatoes in straw next year, rather than in the pots.

We had the potatoes with some of the green cabbage. We still haven't harvested the red cabbage. Cabbage it turns out is fairly easy to grow, but next time I'll cover it with a floating row cover to keep the moths out and avoid problems with cabbage loopers.

I planted lots and lots of basil and we LOVE pesto, so that's a definite do-over.

Last week I roasted some of the tomatoes with some peppers we grew and made salsa. We have a big bowl of tomatoes and we're just snacking on them. I don't think it's possible to have too many tomatoes.

If it's worth doing...it's worth overdoing.

Today, I decided to make cookies. I pulled out our Farm Journal cookie cookbook, and decided to make Oatmeal Raisin cookies. I was reading the recipe as I went along, only skimming over the ingredients to make sure we have everything.
Behold the four egg, 2 cups butter, 4 cups sugar, 6 cups rolled oats mess:



and no, I didn't look at the amount. It said 14 dozen. I guess that is.... 168 cookies. Oops.

I got an F in cookie recipe selection. And in tidyness of food preparation.

Catching up...

Hello! I have not posted our breakfasts for Friday and Saturday. We didn't really eat breakfast Friday. We spent the early hours making an unexciting (but delicious!) pasta salad for lunch. We went on a field trip to C-Arrow Stables and went on an hour long trail ride on horses! It was very fun!

Today (Saturday) we ate spiced up leftovers including eggs. I (margaret) have swimming lessons every saturday at the YMCA, so we didn't have much time. I am making bread at the moment, so I will update in a bit with the pics.


Our friend Jesse on her loaned horse Whiskey and myself (in the stripes) on my loaned horse Taco.

Scone #2: Coffecake Scones- A floury concoction

Pun intended. I forgot if I put in 1 1/4 cup flour or 2 1/4 cups flour as intended. The dough was very sticky. So I gradually added tablespoon after tablespoon of flour until you could handle it. I just should have added 1 cup. It was very good! It spread a few inches... But I think that is ok. I made a flower on it with cranberries. It kind of cracked on the dry crumble topping. I was running out of butter! It called for half a stick (in the topping recipe), but I had to use two tablespoons :). Oh well!

Scones #1:Buttermilk Scone

Today, I have made a Buttermilk Scone with raisins. I didn't have any currants, so I used raisins instead. Doesn't it look happy?

Scone recipe

Whenever I bake Sophia and Ellie always try and get on my good side. They make remarks like 'That looks delicious, Margaret' and 'You are the best cook in the world'. Those remarks are way too nice to be real. But I took advantage of their cravings for scones and had them help me do the dishes while the scones baked.


I made up a scone recipe earlier this morning. It's adapted from several other scone recipes I have made in the past. They are really moist, light and flaky. I decided to share it:

Cream Currant scones

3 cups flour
2 tbsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1/3 cup butter, melted
3/4 cup heavy whipping cream ( you don't have to use cream, just increase milk to 1 1/4 cup)
3/4 cup milk
1/2 cup currants or raisins (optional)

1. Preheat oven to 425 degrees F (220 degrees C)

2. In a large mixing bowl, stir together flour, baking powder, sugar, and salt. Add butter, cream, currants, and milk, stir until a spongy dough has formed.

3. Turn the dough out onto a lightly floured surface ( the dough is a bit sticky, so flouring your hands helps). Pat dough into a rectangle about 3/4 in. thick and 7 inches wide. Cut into 6 triangles.

4. Bake the scones on a lightly greased baking sheet ( I use butter) and bake at 425 degrees F for about 10-13 minutes, until lightly browned.

Have fun baking!