Hey, all, I was doing some gardening today when I realized how many times I’ve tossed seedlings that I’ve thinned. About a year ago, I realized that I was just tossing nutrient-rich microgreens. From arugula to kale to spinach, and all types of lettuce, they’re all edible and delicious! I especially love beet seedlings. I used to toss them because I only got about a handful. But that’s more than enough to use as a garnish on top of seared salmon or to add to a salad. They’re loaded with vitamins, nutrients, and flavor. I’ll keep this short: don’t toss the microgreens. Just wash and enjoy.
Last weekend, North Carolina got pummeled with a ton of rain. The farmers market got rained out, there was no going and playing outside, and the only thing left to do was pickle everything in the refrigerator.
My fiancé’s mom came to visit from Michigan, and she brought with her a whole slew of pale yellow banana peppers that she had just picked from her garden. (And potatoes, and a 16″ zucchini, tomatoes, and gorgeous onions.) As soon as my honey saw those peppers, he said “let’s pickle them.” Any fervency in the vegetable direction gets no argument from me. So, they were saved…despite my wanting to immediately devour at least half.
With pickled lots and lots of things in the past. From cucumbers it to beets to carrots and celery, we’ve always come up with a new recipe for each. But the last time we pickled jalapeños, the recipe was nearly perfect. We decided to make a few tweaks this time, and the result was flawless.
For this recipe, you’ll need:
- Five 6″ or larger banana peppers cleaned, seeded, and cut in rings
- One cup white vinegar
- One cup water
- 3 tablespoons kosher or pickling salt
- 3 tablespoons white sugar
- Any or all of the ingredients from the optional list below
- Bay leaf
- Few garlic cloves
- Hot peppers prepped the same way as the banana peppers (we added two jalapeños for a bit of kick, but one nice Datil pepper would be awesome, too)
Prep the peppers if you haven’t already.
Once the mixture comes to a boil, add the peppers, put the lid on, and set a timer for 12 minutes. Remove the pot from the heat source. I just move mine to another burner.
Make sure you have a mason jar or other clean vessel for when the timer dings. A heat-safe glass jar is my favorite.
Once the timer dings, carefully transfer the peppers to a jar with tongs and then very carefully pour the liquid over the top. I like to strain mine to avoid any seeds, but you don’t have to. NOTE: Feel free to let them cool as long as you’d like so you’re comfortable handling them. Remember, though, you want to cool them as quickly as possible to avoid then becoming mushy.
Screw on the lid and place the lidded jar in an ice bath.
Place the jar in the refrigerator for at least 8 hours. I think the crunch really sets in by that point. Enjoy these banana pepper rings on sandwiches, salads, with cheese and crackers, on chili, or straight out of the jar. Although they will last for a very long time, mine won’t live out this week.
Happy crunching and munching,
For the rest of you, if you don’t remember me, let me reintroduce myself. I’m Jenna. I garden, I cook, I eat, I own a business, and I write about all of it. I’ve been away from blogging for a bit because I’ve been reevaluating things. I’ve decided to quit my job in academia to pursue my business, Happy-Go-Lucky Foods, full-time, we’ve moved to the mountains of Western North Carolina, and I’ve been eating a gluten-free and dairy-free diet. Because of some “lady issues,” my acupuncturist, Doctor of Oriental Medicine, and friend (all the same person) advised me to change my diet (on top of the Chinese herbs I take daily). It’s been about six months and I’m feeling great. My primarily vegan diet has helped me so much, and I wanted to learn to cook all over again. So here I am. I’m back. I’m different, but I’m back. It’s nice to see you.
I may be a little rusty at this whole food blogging thing, but here goes…
I’ve been eating tons and tons of fresh produce. From squash to tomatoes to beans, corn, grapes, and kale, I’ve been a total veggie glutton. And living in the Asheville area, I’m so fortunate to have it all at my fingertips. Organic, fresh, local produce perfection is all here, and I couldn’t be more excited. Sometimes, I get a little overzealous, though, and buy more than I can chew. This is totally fine, though, because I get to be extra creative. An overstocked fridge with a spectrum of veggies (some cooked) and an unbridled sense of kitchen adventure led me to my new favorite salad. Are you ready?
For this healthy monster, you’ll need:
- A couple handfuls of kale, chopped into small pieces
- Palmful of cherry tomatoes, halved
- Small but of purple onion, diced
- A few fresh green beans of any variety, cut in small bits
- Corn, cooked and cut from the cob, about two tablespoons
- A smidgen of fresh or pickled jalapeños (add as much as you like if you’re brave)
- Several chunks of roasted and cubed sweet potato (I roasted these babies for soup, but couldn’t help myself)
- Two tablespoons of the dressing that follows
- Mixed nuts for a crunchy garnish
- 1/2 cup extra virgin olive oil
- 1/4 cup plain rice vinegar
- 1 tablespoon ground turmeric
- 1 teaspoon kosher salt
- 1 teaspoon honey
- Several grinds fresh black pepper
- Pinch dried basil
- Place all ingredients in a ball jar and shake like crazy. If you don’t have ball jars falling out of every cabinet like I do, use whatever you have. That’s all there is to it. The turmeric gives the dressing the most gorgeous color and the smell is to die for.
Kale and turmeric and super foods, and the rest isn’t so shabby either. Food like this makes me forget that I’m eating vegan. I don’t want for anything.
Happy and healthy munching, my friends. I’ll talk to you soon.
Too much eggplant? No such thing. But should this situation arise in your garden, I suggest you roast it.
First, and on a total side note, I find it awkward to tell people about my “eggplant plants.” It sounds weird and redundant. I accidentally find myself talking about my “egg-plants,” but there (sadly) aren’t eggs growing on them. Turns out, eggs come from chickens and other assorted animals. I can’t be the only one who’s experienced this. It’s a minor crisis, I know, but still worth the cathartic rant.
Now onto the roasted tasty discs of eggplant…
Take as many eggplants as you want. The more the merrier, and they roast down to an iota of their original some.
Cut them in 1″ discs and lay them out on a baking pan in a single layer.
Lightly coat them with a flavorful olive oil and sprinkle them with salt and pepper. Add a clove or two of finely minced garlic and toss around to spread the garlic love around. Don’t leave anybody out. (On a side note, beware with how much salt you use because the eggplant will shrink when the water content evaporates and the flavors, including salt, will concentrate and intensify.)
Put into a preheated 375 degree oven and roast for about 20-25 minutes. Be sure to peek in at about the halfway mark to make sure things aren’t going from delicious to burned. If your cook’s intuition is telling you the oven is too hot, reduce it to 350 and be vigilant.
I like to serve this eggplant as a side dish or add to a salad once it’s chilled. Or, as in the case the other night, I eat it before I can even take a photo of it. It’s so darn good.
Happy gardening and blissful eating to you!
Until next time,
Happy Spring, everyone! I hope you’re all having lots of organic gardening successes and very few failures this season. But, if you’ve had one or two boo boos, I hope you’re writing them down as to not repeat them next year. I talk from experience, and I’ve certainly had my share of wretched mistakes. Occasionally, I’m stubborn (*wink wink*). But I’m growing as a gardener, steward of our planet, and as a rational human being. Learning from past failure is the reason for this post. Truthfully, I was afraid to write about this too soon. There was no way I’d jinx our success. But it happened, everyone, it finally happened. Houston, we have cucumbers…two kinds!
The Cross-Country Hybrids and Poinsett 76 cucumbers started out like any other: little, teeny tiny, cukes with unpollinated flowers at the end.
We were excited. But we knew, oh, we knew, not to get too excited. You see, we’ve tried this three years in a row at different times of the year, different gardening seasons, and different locations in our gardens. Every time (except for the one freak-volunteer-plant-in-January incident), we get both pickleworm and melonworm plus a lovely case of downy mildew. And this time was looking to be no different.
But, as several people have told me to do, I finally broke down and got some Bacillus Thuringiensis (BT). And it’s my hero, my knight in shining armor, and my bestest buddy. BT a soil-dwelling bacteria that kills the worm larvae that make growing anything in the curcurbita family nearly impossible in our region. From squash to melons to cucumbers, it’ll work. And it’s OK for organic gardening, safe to beneficial insects (including bees), humans, and other animals. The one drawback that I see is that it degrades in sunlight and has to be reapplied often. It’s time consuming, but it’s saved our cucumber crops.
To treat, I spray all areas of the plants, but I especially focus on the new growth and flowers because that’s where we’ve found the most damage in the past. The pickleworm and melonworm moths lay their eggs around sundown and are active for only a few hours, but they lay enough eggs that hatch enough larvae to really cause some serious damage. Most of the time, the damage is so bad by the time it’s noticed that there’s no solution other than to rip out and discard the infested plants. I’ve literally cried over this. But not this year (not yet, anyway).
We’ve been harvesting quite a few perfectly shaped, sweet as sugar cukes a couple times a week. It almost seems too good to be true. I’ll bask in this glory for as long as I can. I’ll show off my cucumbers to my fellow vendors at the farmers market, and bite into one every single day. So, friends, the moral of this little story is to stop being stubborn. Don’t repeat the same mistakes season after season, and don’t give up! Listen to the seasoned gardeners around you and take their advice. And enjoy the fruits (and veggies) of your labor.
With dirty fingernails and an armful of cucumbers,
“Of the seven deadly sins, surely it is pride that most afflicts the gardener.”
― Michael Pollan, Second Nature: A Gardener’s Education
Why do I have a garden? I started thinking about that very question as I enthusiastically told a coworker what was in my bowl: Red Russian Kale, Louisiana Pink Tomatoes, Cosmic Purple Carrots, roasted Detroit Dark Red beets, etc. Do people often get this excited about salad? Why was I so overjoyed?
I think there’s something extremely gratifying about seeing something go from seed to plate. It’s more fun than farm to table. It’s labor. It’s nurture. It’s my urban garden.
It’s a lot of work. My back gets sore, my legs ache, and I always have dirt under my nails. Wearing gloves just doesn’t cut it. I like to feel what I’m doing because, well, gardening is intimate. It’s a kinesthetic art just as much as it’s visual. I love it so much that I’m always posting photos of my little backyard farm. As I look back through my Instagram feed, I see just how proud I am. Sometimes, I even take selfies with veggies (don’t judge).
But is it cheaper to grow your own? Some people think that we save a lot of money by growing our own veggies. It’s quite the contrary, actually. I’m sure I spend more. The veggies cost nearly nothing to raise from seed, but it’s the soil, the water (our rain barrel never has enough), the organic amendments, and the time. Oh my gosh, if time really were money…
In the end of the day, it’s amazing to say “this was a seed and now it’s in my tummy.” I love to share with my neighbors and friends, and I really love to talk to other gardeners. There really is a sense of pride, joy, and commitment to playing in the dirt. It’s a way of life, and I wouldn’t trade my shovel and dirty fingernails for anything.
Until next time, my gardening friends. It’s Spring! Go get dirty.
It’s almost March. Where has the time gone? I swear it was only yesterday when there were trick-or-treaters at my door rifling through the bowl of candy for the last Snickers. But, alas, time goes on, and it always speeds up throughout the holiday season. So what happened to January? What happened to February. Valentine’s Day isn’t enough of a time suck to count as a holiday. Needless to say, I suppose I’m short on time. And what happens when we’re short on time? We (I definitely mean me) eat whatever bits of food are left around the kitchen. Brownies? Sure. Cheese? OK. Monumental amounts of carbohydrates? Absolutely. I exercise less and eat more.
But, (thank goodness there’s a “but” in all this) I did decide to dedicate a cool-ish day to making some soul-warming, vitamin-packed soups…for my mother. She recently had a hip replacement and couldn’t drive her car, go to work, or exercise the way she’d like for six weeks. I wanted her to have some yummy meals that she could just pop in the microwave when her tummy starts a’rumbling.
I will say that I didn’t set out to make a sweet potato soup. I’ve never had sweet potato soup before. I wasn’t even craving it. The potatoes just looked so good at the store…and they were on sale. Really, my goal was to make different veggie soups. But this gem, THIS ABSOLUTE GEM, happened. Sometimes my kitchen is overtaken by the dancing pots and pans of Fantasia. I don’t know what happened or how we got to this place known as perfection, but nonetheless…
I’m going to share with you the soup that my aunt called “a trip to a freakin’ five-star restaraunt.” I hope you experience the same magic.
- five sweet potatoes, cut into 1: cubes
- mild-tasting oil (canola, grapeseed, light olive oil)
- 14 oz can unsweetened coconut milk
- quart veggie stock (homemade is always best)
- tablespoon sea salt
- 1/2 tablespoon cracked black pepper
- 2 teaspoons curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
Coat the cubed potatoes with one to two tablespoons of oil and sprinkle about a teaspoon’s worth of each sea salt and cracked pepper.
Place in a 400 degree oven for 30-40 minutes. until everything is soft and a nice golden brown.
In your favorite soup pot (mine is a great enameled cast iron Le Creuset knock-off from World Market), add the roasted sweet potatoes and veggie stock. Bring to a simmer over medium heat.
Once silky smooth, add the curry powder, cinnamon, and cayenne pepper. Give it a good stir and add the salt and cracked black pepper to taste. Because the sweet potatoes add a lot of sweetness, I added quite a bit of salt to balance it out a bit. Altogether, I used approximately a tablespoon’s worth of sea salt.
Happy soup slurping, everyone! Stay toasty warm,
My dream is coming true. It’s really happening. Happy-Go-Lucky Foods is a full-fledged business with steady-ish income, a website, local retailers, and a cult following. Seriously, someone inked themselves with the hot pink flamingo logo. I’m so tired of pinching myself and rubbing my eyes. This is real.
The last 14 months have been wild. I’ve been excited, paranoid, giddy, exhausted, confused, and optimistic. Sometimes they all happen simultaneously. Happy-Go-Lucky Foods’ granola bars are at four locations in Volusia County: Downtown Farmers Market, Beeatroot Juice Bar in Downtown Deland, Yoga Circle and Dance in Holly Hill, and Daytona International Wellness Center in Daytona Beach.
And, hopefully, a local grocery store will have our granola bars on the shelf within the month. But the best thing for me is when customers post about their recent shipment of goodies.
Thank you all for following along with me on my journey. Blogging is an outlet that I’ll never take for granted, and you all have been so kind. I do hope to post more in the future, but there aren’t enough hours in the day for a full-time job in academia plus Happy-Go-Lucky Foods. One day, I’ll just get to be Happy-Go-Lucky all the time, but for now…
Back to work,
P.S. Please do check out my website at happygoluckyfoods.com. You can get the yummiest, gluten-free, vegan granola bars right to your door! If anything, I’d just be thrilled for some honest feedback. :)
Hi, friends. It’s been a little while since I’ve posted, and I wished time didn’t move so quickly, but owning a business plus working full-time is more than I bargained for. And, while I planned on writing a nice, long out-from-under-this-rock-called-life re-emergence post… (you get the picture).
I’ve never, ever successfully grown a beet. I’ve tried and tried. Detroit Dark Reds just don’t work. Perhaps it’s our climate, perhaps it’s the soil, perhaps it’s me. I threw in the towel…but only for a nano-second. I opted for another variety: Chioggia. Their candy cane stripey-ness called to me. I needed to try. And guess what? Can you guess? Can you? Can you?
I couldn’t be any more excited. I could just scream. I was so impatient that I plucked it from the ground this afternoon and immediately cut into it. It’s a beauty. I’m proud. I win.
Until next time (which I promise won’t be too long from now),
Thanks to Daylight Savings Time, I was up way too early on Sunday. And so with sleep in my eyes and a major case of bed head, I had the urge to make a fancy schmancy breakfast for me and my honey. We had mini frittatas with raw pepper jack cheese, sautéed yellow and red bell peppers, and onions. I also made slow and low breakfast potatoes with baby Yukon Gold and Peruvian Purple potatoes. Just writing about it makes me long for bites of old…
Frittata (makes 4 minis):
- 6 large local eggs, beaten
- 2 tablespoons raw whole milk
- 1/2 cup local, raw pepper jack cheese, shredded
- 1 cup red and yellow bell pepper, diced
- 1/2 cup yellow onion, diced
- non-stick spray
- S&P to taste
Breakfast Potatoes (4-5 servings):
- 15 baby potatoes, gold and purple, washed and quartered
- 1 cup red and yellow bell pepper, diced
- 1/2 cup yellow onion, diced
- organic olive oil
- S&P to taste
- 1/2 teaspoon organic dried thyme
- 1/2 teaspoon organic granulated garlic
- unsalted butter
First, you’ll want to get the potatoes started. You’ll need to wash them thoroughly and quarter them into relatively even pieces.
In a very large skillet, add two tablespoons of olive oil to the pan and heat to medium. Add the quartered potatoes and a nice pinch of salt and some cracked pepper. Toss to coat with oil and seasonings and let them cook. Don’t move them around too much or they’ll fall apart before they end up browning.
Meanwhile, sauté the onions and peppers. Heat your favorite large, nonstick skillet, to medium-high. Add 1 tablespoon of olive oil and all of the diced onions and peppers to the pan (If making both frittatas and potatoes, combine the peppers and onions for this step and divide in half later.). Sauté for about five minutes and transfer to a dish.
After about 5 minutes, check to see if the undersides are browning. If so, flip them over with a spatula to start browning the other sides. Repeat this process and, please note, I’m crazy methodical about this. I like all sides to be browned, but I don’t expect anyone else to be this neurotic about potatoes.
Once they’re nice and brown (should take between 10-20 minutes), add the sautéed peppers and onions. Also add the thyme and garlic. Give everything a good stir, reduce the heat to very low and let them hang out while giving them the occasional push around the pan. They’ll be ready when you are.
For the frittatas, add the milk and desired amount of S&P to the beaten eggs. Spray your mini cast iron casseroles with nonstick spray, and divide up the remaining amount of sautéed peppers and onions to the bottom of each vessel. (If you don’t have mini-cast iron casserole dishes, you can use one large stovetop and oven-save pan. And, truth be told, my mom got these for me last Christmas, and I’ve never used them until today.)
Divide up the beaten egg mixture between each vessel and top with a nice pinch of shredded pepper jack cheese.
Preheat the oven to 400 degrees.
Only do this step if you have a glass range. Place the casseroles directly on your cooktop over medium-high heat. I was actually able to get them all on one large burner. Within 2-3 minutes, the egg should start to set. This is what you want.
Now, place the mini casseroles in a baking dish (I used a 9″x13″) and fill with 1″ of water. Sprinkle with a tad bit more cheese.
Place the entire shebang in the oven and cook for 5 minutes. Cook for 3-5 minutes more if you skipped the stovetop step. Remove and check doneness with a toothpick. It should come out fairly clean, but moist. Let them sit for a minute or so.
Loosen the edges with a rubber spatula, invert onto a plate, and voila!
Help yourself to a heaping pile of potatoes, grab your favorite hot sauce, and chow down.
Until next time, my friends,