Cards, Fermenting, Mixed Media, Story

How Romantic…

While we’re still technically in January, February is pretty much here.  I would have forgotten that means Valentine’s Day if I hadn’t treated myself to a getaway weekend in Belton, TX.  Belton, Texas you might ask?  It doesn’t really have too much going for it except their big convention center.  Why would I go there? Well, I’m delighted to announce that I bought tickets to go to the Annual Mother Earth News Fair. It is a collection of workshops and lectures for homesteaders and farmers.

I am beyond excited.  I have been checking in on speakers almost daily to see who has been added to the list.  Last year, I learned so much like how to start successfully fermenting things, which you can see I’ve been putting to good use by my last blog post.

So how is this romantic? Well, technically it’s not, but I absolutely love learning about homesteading, soil care, chicken raising, bee keeping, mushroom growing and more. Getting back to the point though…

Valentine’s Day! It’s something I’ve never been too keen on whether I’m romantically involved or not, but I get pretty excited about this little fruit and veg Valentine’s Day cards either way! You can take a look at the shop for more!

DIY, Food, Recipes

Roasted Red Carrots & Onions

Ok, so my last post was “I’m not doing any resolutions this year” but that doesn’t mean I’m not eating healthy over here! I thought it was time to share a delightful, healthy, and easy recipe for you to try this New Year. I will keep my intro short as I am coming to find, reading a thesis in order to get to a recipe is…. Annoying! 

Roasted Red Carrots & Onions

  • 1 bunch JBG red carrots, cut lengthwise 
  • 1 red onion, sliced 
  • 1 tablespoon of oil (I use avocado oil, but olive oil works)
  • 3 tablespoons balsamic vinegar (2 to roast, 1 after)
  • Salt pepper to taste
  • 2 tablespoons JBG parsley, minced
  • Pomegranate seeds for garnish, optional
  1. Preheat oven at 425ºF
  2. Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet
  3. Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through 
  4. Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar
  5. Garnish with parsley and pomegranate seeds
  6. Enjoy!

Note: I highly recommend using a high-quality balsamic vinegar.  It makes all the difference in the world as far as flavor. 

If you want to try more delicious recipes, go ahead and check out my cookbook

Before & After, DIY, Garden

Down & Dirty

IMG_1016The sun is shining, the birds are chirping, and, clearly, reorganizing my shop wasn’t enough in the getting dirty department. This past week I brought in four yards of dirt to revive what once was a kitchen garden.  

It needed a little love, but after cutting down the three-foot tall weeds, laying down cardboard, layering leaves and compost, I laid down the dirt, with a little help from the manpower on the property.  What can I say, I’m not in the shape I used to be, after hauling 3.5 yards with a shovel and wheel-borrow, I was a little tuckered out and needed to call in reinforcements.

The manpower also framed in our garden gate, restructured our compost bins, and got the worm farm constructed and operational.  

While we are not quite out of the clutches of the late winter freezes, (it was 20 degrees here two nights ago), we’re looking forward to seeing the following lovelies in the sprout for eating, canning, and more: beets, basil, carrots, collards, and rainbow chard!