Light & crispy on top, moist & bouncy on the inside. Recipe from la pure mama.
It’s getting towards the end of the summer, and the container plants have been looking a little depressed. I had an embarrassingly good time by myself at the nursery picking out plants to refresh them.
Marigolds: has antiseptic properties and used for wound healing and detoxifying the lymphatic, digestive, & immune systems.
Blue Ageratum: also know as goat weed. An ayurvedic medicinal plant historically used for cuts, wounds, bruises, pneumonia , & headaches.
Ivy Geranium: the essential oil has been used for skin conditioning, dermatitis, insect stings, & water retention.
Dahlberg Daisy: tiny yellow flowers that smell nice. Attracts bees & butterflies.
Celosia: Externally as an extract, used to heal wounds, cuts, & sores. Leaves are edible and has been used in treating some parasites.
This pot is right next to the front door and usually greets people completely overflowing with the Foxtail fern that’s now in the back. After a bit of careful muscling (with Vincent’s help) I was able to split the foxtail plant in half to start another pot and make room in the original container for a few new plants. In front, I added a Sweet Potato Vine (I hope this cascades over) & a little bit of Artemisia Silver Mound. The combination of the textures & the different greens came out pretty cool, right?
Lot’s of pictures taken over the summer on what’s growing in the backyard.
In the larger vegetable plot I wanted to try the 3 sisters method this season. That’s where you plant corn, beans, & squash in a particular formation that allows each of the vegetables to help each other. You start with corn and let that grow about 4″, then you plant the beans around the corn, and the squash in between the corn/bean combination. The vining beans will use the corn stalk to climb, the corn shades the squash from the sun, & the squash covers the soil and keeps it moist and cool. I planted patty pan squash (swimming in these now) and butternut squash to keep for the winter.
Here’s a close up. This site provides a lot of helpful information to get started.
The artichokes from last year grew back. They were even bigger this year and I’vebeen able to grab a couple for dinner every few weeks.
Out of the hundreds of passion flowers that bloomed on this vine, this is the only fruit I’ve seen. So it’s a little egg-shaped treasure, and I look at it everyday to see if it’s ready.
On the weekend, the easiest thing to make is pasta with a sauce made from fresh veggies & spices. All the main ingredients except for the spaghetti & portobello mushrooms are from the backyard, yay! The rest consists of onions, tomatoes, & patty pan squash. Cumin, black pepper, salt, & cayenne pepper for spices. Fresh basil leaves as garnish.
The summer garden started late this year so I’m just pulling the first veggies. Here’s what I picked earlier last week. Some patty pan squash & super flavorful tomatoes. This week’s pull has practically tripled. And the butternut squash is starting to form up, so I should be buried in them by the end of August.
Sauted beets and garlic broccoli combine to make a sweet, savory, and nutritious combination. The thick fettuccine mellows everything out and gives the dish a good base. I prefer 1 or 2 notes in my pasta dishes, and these 2 veggies complement each other really well. Serves 4 – 6.
2 large or 3 medium-sized Beets (trims removed, cut into short french fry-shaped pieces)
2 cups of Broccoli crowns
4 cloves of Garlic, minced ( I really like garlic, so I add even more than that. You’re welcome to reduce or raise this measurement to your liking)
1 lb box of Fettuccine pasta
2 Tbsp Earth Balance
2 Tbsp Olive Oil
1.5 tsp Balsamic Vinegar
1 tsp Nutritional Yeast
Salt & Pepper to taste
1. Cook Fettuccine according to directions on the box, or however you usually cook pasta. Once cooked, rinse to cool, then toss in 1 to 2 tsp of olive oil to keep it from sticking. Set aside.
2. Use the remaining olive oil to heat a medium saute pan. Add garlic and saute for 5 minutes at medium-high heat, until garlic is starting to brown at the sides.
3. Add broccoli, saute to combine. Adding salt & pepper to taste. I would make it slightly saltier, so that it will even out when you add the pasta later. Cook for 5 – 8 minutes, until tender and bright green. Be sure to mix/flip the broccoli for even cooking. Set aside in a separate bowl when done.
4. Using the same pan (now empty), add the Earth Balance and allow it to melt and simmer – no more than 2 minutes. You don’t want it to start burning.
5. Add the beets and saute to cover in the melted Earth Balance. I like cooking beets this way when I’m pressed for time, since they cook so much faster. Cover pan with lid or foil for 5 – 10 minutes, until beets are just tender. Uncover and saute, until all sides are slightly browned from the carmelized Earth Balance & beet sugar. Yum!
6. (I like to do this next step in a giant wok, but you can do this in anything big enough to hold all of the ingredients and that can be heated over the stove.) Using a large pan or wok at medium-low heat, combine the broccoli & pasta. Toss to evenly coat, while sprinkling in the Nutritional Yeast. Add additional salt/pepper to taste, if needed.
7. Add the sauted beets and toss until evenly mixed.* Serve & enjoy!
* I do this step last so that the entire dish doesn’t turn pink. I don’t really mind it, but others might find magenta pink pasta a little off-putting. )