Organic Garden; Getting Ready

Spring is upon us (or just about!). I have started some seeds. I like to pick seed varieties and grow them indoors early. I use an organic seed starter and as you can see some are in regular 6 celled containers. I also started some peppers in some of those expanding pellets. I am not really happy because of you look closely there is some mold starting on some of them and that can be a problem. I have been running a fan part of the day to try to avoid that and also to help start to harden the plants.

If I don't have the seed starters with the clear top, I just set them in a food bag with a twisty until most  or all of the seedlings are up. I also have them sitting on a seed warming mat. I found that helps them start much better. I start pepper seeds at the end of January and tomatoes in early March. But even if you start some now, they will catch up once they go outdoors, usually anyway.

Then I wait until they have a good set of true leaves before transplanting them. This seedling isn't quite ready yet. I will wait until those true leaves are bigger or there are another set to have a better chance they will grow.

When the seedlings are big enough I use tiny cups to transplant them into so I can write on the cup which variety it is. These cups work great. I just drill holes in the bottom for drainage and reuse as many each year as I can. They don't stay in these that long, but it's a great size for that first transplant.
If you don't grow your own plants from seed but get some 6 packs of small plants early from the nursery, you can transplant in the same way. I will do that for eggplant and some other varieties if I see something I think I need.

Dr. Seuss Quilt

This is a baby quilt I made for my friend Anna. I knew she was a big Dr. Seuss fan so when I saw this fabric I knew it was perfect!

Mom's Log Cabin Quilt

This is the quilt I made for my mom last year. We gave it to her on her birthday. It's just a simple log cabin block but the design pattern turned out great!

Little Fox Baby Quilt

This was a baby quilt I made with a fabric that had the cutest little foxes on it. I was trying out a new quilt block called the Milky Way.

Rising Star Quilt

I finally made a quilt for myself! This is a queen sized quilt. There was no pattern except that I saw the rising star quilt block and liked it. After I worked out how many of those I wanted I added the nine patch, the strips in between and then the flying geese on the sides. It turned out pretty good.

Spicy Vegetable Soup

As you can tell, I love soup! This is a new twist on what you might think of as vegetable soup. It really is delicious and easy to make. I hope you try it during this really delicious soup!

Spicy Kale & Vegetable Soup

8 cups vegetable broth                            28 oz. can crushed tomatoes

14.5 oz. can petite diced tomatoes         15 oz. can black beans-rinsed

11 oz. can nibblet corn-drained               1 small bunch kale-chopped

1 small turnip-diced                                 2 medium white potatoes-diced

2 stalks celery-chopped                          1 medium yellow onion-diced

1/8 tsp. crushed red pepper (+/-)             2 tsp. dried basil

1 tsp. salt                                                1/4 tsp. gr. black pepper

* In a large soup pot place the veg broth. Add the onion, potatoes, and turnip.

Heat to boiling and add all the other ingredients. Cook long enough that the

potato and turnip are cooked through.

* Makes one large pot and freezes well. 

Taco Dip

This is the taco dip I came up with a few years ago. I didn't particularly like spinach dip, so this was my alternative to that. It has been a favorite for years and is super easy to put together which is why I decided to share it. We usually enjoy it on club crackers but I think tortilla chips would be good too. Enjoy!

Taco Dip

1 package Knorr Vegetable Recipe Mix

1 package Kraft Mexican Taco cheese (8oz)

1 cup light mayo

2 cups sour cream

1 tsp. taco seasoning

1 box Keebler Club crackers

* In a large mixing bowl mix the sour cream and the mayo together.

* Add the package of Knorr and taco seasoning, stir to mix.

* Add all the cheese and stir until mixed.

* Put in an appropriate container and refrigerate several hours,

   or overnight.

* Serve with crackers.

* Makes about 4 cups. 

Ceramic Deer Project

This little ceramic deer once belonged to my husbands grandparents on his mom's side. It has seen decades outside in the elements. My husband brought it home for me to paint as a Christmas gift for his mom this year. The challenge was in trying to make it look like a white tail deer. I looked at a whole lot of internet pictures, and hopefully did it justice.

If anything it looks better than before. Now, if you know the recipient, don't show her this on the internet!

Kale Salad With Peanuts and Ginger Viniagrette

I had a kale salad at Houston's in New Orleans. It was so delicious that I absolutely wanted to recreate it. I made it for Thanksgiving and it was a big hit! Even if you don't like kale you may want to try this salad. It might just change your mind!

Kale Salad with Peanuts and Ginger Vinaigrette

Salad

4 cups finely chopped kale

1 cup finely slivered green cabbage

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

3 chopped green onions

1/3 chopped salted peanuts

Vinaigrette

1/3 cup peanut oil

2 Tbsp. sesame oil

1/4 cup Rice wine vinegar

2 Tbsp. soy sauce

1 1/2 Tbsp. honey or agave

1/2 tsp. garlic powder

1 Tbsp. minced ginger root

1/2 tsp. ground ginger

1 tsp. siracha sauce or 1/8 tsp. crushed red pepper

Topping

Finely crumbled Feta cheese

* Mix up vinaigrette combining all ingredients in a container that

can later be shaken. I think it is nice to mix up the vinaigrette a day

before to help flavors meld.

* Chop and mix all salad ingredients except peanuts. Save the peanuts

 until later on. You can chop and bag these ingredients a day ahead as well.

* About a half hour before serving place salad ingredients in a big bowl,

 shake up and pour vinaigrette over salad. Toss to coat. Add peanuts and

 toss again. Put in refrigerator for about a half hour.

* Toss again and serve with a light sprinkle of finely crumbled

 cheese on the top. 

Cranberry Chutney

* This is a side dish or a great addition to a left over sandwich from your turkey feast.

There is a lot of flavor packed into it. I have made it for years. It thickens naturally and

 is so easy to make. It also keeps for weeks. We really love it! 

If you have never made anything like this I would say try it, you just may have

 a new favorite as well.

Cranberry Chutney

2 packages fresh cranberries (24ozs)

1 1/2 cups granulated sugar

1/2 cup brown sugar

1/2 cup golden raisins

1 1/2 tsp. cinnamon

1 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. allspice

1 cup water

1 medium apple, chopped (approx. 1 cup chopped)

1 cup chopped yellow onion

1 stalk celery, chopped

* Combine in a medium saucepan; cranberries, both sugars, raisins, spices, and water. Stir to mix. Cover and heat over

 medium heat for 15 minutes, stirring occasionally.

* Next add the onion, apple, and celery, and simmer uncovered med to med/low heat,

for 15-20 minutes longer, stirring occasionally, until it thickens.

* Remove from heat. Cool. Place in an appropriate container and

chill for at least a half a day. I usually make it a day or two before I need it.

* Recipe can be easily halved.