July 31: MOVING HOME!

The square foot garden worked PRETTY well.  There were some things to learn the hard way, but it is clear we can garden here with our square foot frames.  So I harvested the last of the stuff from frame #1 and moved it home.

 There were plenty of tomatoes, onions and anaheim peppers, so I pulled the stuff and made grilled chili.
1) Core tomatoes and grill until well-marked, turning once (about 8 mins)
2) slice the onions into 1/2" thick cookies.  Pray onions peppers and celery with oil (like PAM) and grill both sides until well marked.
3) Puree the tomatoes, chop the other veggies and put them in a pot with a small can of tomato paste and a can of beef broth.
4) Season and Grill 3 pounds of meat (two pork chops and the rest hamburger works well).
5) Put everything in a big pot and simmer for about an hour until the meat is pretty tender.  Add 4 cans of pinto beans and simmer 15 minutes more.    It's great and everything is grilled except the beans!

Frame #1 in my backyard!  Planting Fall lettuce today.

Harvest continued

I know it's been a while since I posted.  Not much to tell really.  Until now.

We have harvested BROCCOLI, CAULIFLOWER and LETTUCE so far.  We have Anaheim peppers that are getting pretty ready for harvest (nothing in green or red bell peppers yet though).  Tomatoes are just starting to blush.  Onions and carrots are almost there also!

But the cool thing is GREEN BEANS.  The first harvest was enough for a lovely dish:

1. Chop a small onion.
2. Chop half a red bell pepper.
3. Saute until the onion is pretty translucent.
4. Add a cup of broth (Chicken or Vegetable)
5. Add a big fistful of green beans.
6. Cover and Saute on low until the broth is absorbed (about 20-30 minutes)
7. Season to taste

QUE COMIDAS TAN MARAVILLA!!!!!
("Good vittles!)

Not part of the garden, but for desert we had this.  You have GOT to try it!!!

1. Halve a peach and toss the pit.
2. Spray with oil (Pam, for instance)
3. Grill (medium direct) face down until nice grill marks appear.
4. Turn and grill skin side down until soft enough to easily pierce with a fork.
5. Serve with ice cream and sprinkle with coconut (we are Paleo, though, so we used Coconut Bliss Naked Coconut ice cream.  No need for extra coconut)

SO GOOD!!!