Archive for August, 2011

A Rainbow of Carrots

Sadly, customers only choice is orange carrots in the grocery store. There is a range of colors of colorful carrots overlooked by produce buyers.

A Rainbow of Carrots

One variety is purple/red on the outside and orange on the inside. All are absolutely delicious!

Dragon Carrot

How many times have you seen a purple peppers in the produce department? Urban gardening, doing the job the produce buyers won’t do.

Pinot Noir Peppers


101 in 1001 is Live

“The tragedy of life doesn’t lie in not reaching your goal. The tragedy lies in having no goal to reach.”

Benjamin E. Mays

 August 20th, 2011 thru May 18th 2014.

Today marks the first day of my 101 in 1001 journey. You can find my 101 list HERE , stay tuned as I update my progress.

Best Use of Fresh Picked Vegetables – Greek Salad Sandwich

Fresh Picked Garden Feast

Greek Salad Sandwich

Any type of flat bread
Romaine lettuce leaves
Tomato sliced
Red, Yellow or Orange sweet pepper, seeded and sliced.
Cucumber, thinly sliced
Feta cheese
Minced greek oregano leaves
Greek vinaigrette dressing

Spread humus on both halves of bread. Layer a slice of bread with Romaine, sliced tomato, sweet pepper slices, crumble feta cheese, cucumber slices and drizzle with Greek vinaigrette. Top with remaining bread slice.

Enjoy the Greek Salad Sandwich with a bottle of sweetened water.

Future Pumpkin Pie

Future Pumpkin Pie


Harvested the first pumpkin of the season and have visions of pumpkin pie swimming around in my head.

Via Williams Sonoma:

1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust (see
related recipe at left)
Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

Gardening Derailed

Waiting to Run

A souvenier from the Merrell Down and Dirty Mud Run. I fractured my left middle finger and right ankle during the course. I’ve been hobbling around the house since then and the garden has truly gone native. I have managed to pick the ripe or just ripening tomatoes and untangled the pumpkin trailing tendrils. Weeds are growing wild and the brown, furry creature is back!

I will heal and look forward to getting the garden back to good. In the meantime, I’ve perfected my Gazpacho recipe using tomatoes I’ve harvested so far:


Finished product:

Gazpacho for Dinner

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