It's that time of year again. Time to roast your pumpkin seeds. And with Halloween peeking around the corner, now is when you want to roast away. I can think of few snacks more delicious or nutritious than roasted pumpkin seeds. They are the perfect mid-morning snack while running your errands. Or pack in your lunch, the kids lunch, and to give your husband the fiber he needs. Salty, scrumptious and crunchy, who needs potato chips? Best of all?! It's such a cheap and easy mini-project and they'll last for months in airtight containers. Pumpkins are in abundance this season, for sale everywhere. Farmer's are desperate to dump so you'll be able to get a few at a great price, probably for $1 or $2. Here's how and why you should get roasting today!
Squash is beautiful. You'll rarely find a group of vegetables more varied-looking and yet consistently pretty. But I'm into squash. I love it! And did you know that there's at least 350 varieties- and that's just those commonly grown in North America. Typically, I seek mine out from roadside stands instead of trying to grow my own. The reason? It takes up lots of room in the garden and would consume a whole raised bed, if not two. As a gardener, I always consider what I can purchase just as cheaply as I can grow. When that's the case, I save the space for other crops. But I wanted to highlight 8 varieties of squash that you do not want to miss this season. Not so long ago on a cold winter's day, I was craving butternut squash. The price at our local grocery store for one tiny squash was $11. I went into shock mode and didn't end up buying at all. And squash can be stored extremely well, so don't hesitate to buy now, eat later. In fact, many squash will last until February. Here's my best squash tips and a few you have to sample!
My produce is slowly trickling in. And this year, I've decided to be proactive in finding ways to preserve some of the surplus for the winter months. Not only does this save me some cash, but it allows me to enjoy zero pesticide, organic produce out of season for even more serious savings. Aside from just healthy eating, your garden can and should be used to save you a few bucks. So here are five easy ways to waste less of your excess saving you money, time and effort during the off-season. And shhhh. I have one secret at the very end of this post that I'm willing to bet you've never thought of!! How's your produce coming this year?
I bet you eat edible flowers all the time and don't even realize it. Because if you're a fan of broccoli, cauliflower or artichokes, you are consuming the flowering bud of the plant. I'm always late in the game when it comes to picking my broccoli and find it produces these lovely yellowish flowers when overgrown. Although too bitter to eat at this point, I'm tempted to stick my flowered broccoli stems in a vase- if that didn't seem so dorky. So today, I thought we'd take a pictorial edible flower tour. Breakfast, lunch, dinner, appetizer, drink or dessert; the options are endless and inspiring. Let's eat flowers because they are pretty, useful, tasty, fun, unusual and best of all....just because we can! And it's not like you're making a meal out of a flower, these are edible novelties intended to beautify your food and drink. They have faces....cute flower faces, yes? Some of the most popular flowers and my favorites are pansies, nasturtiums and borage. Here's some inspiration to get you started on the right path.
Rainy days are my cue to be productive inside the house. And not only was it rainy but super cold this past weekend. Some light went on in my brain and I managed to harvest my roma tomatoes before the rain struck. It was fun gathering with my two girls who were actually helpful in this task. Besides, I like the idea at least of passing on some traditions. And I dislike waste, so if I didn't harvest the tomatoes when I did, I would have putzed around for weeks as my sister is getting married this coming weekend. Things are getting kind of hectic here. Waiting in this case creates a whole lot more work and waste too as the season wanes on and the tomatoes tend to rot and get more spotty. Didn't grow enough tomatoes this year to make sauce? How about picking up a bushel at a roadside stand or farmer's market for $5. So come along on my sauce making journey.
It's March and that means seasonal produce is starting to flood our grocery stores. And if you're one of the lucky ones.....your local Farmer's Market. Just in time for St. Patrick's Day; much of it is green. It's fresh, loaded in nutrients and it's a bit cheaper because it's in season. So here's a quick guide to green eating.
Let's talk about squash. How squashy are you? A 10 for very squashy? A 1 for not so much? Eat it every couple of days in season....roasted, mashed, fried, in casseroles, soup or just alone? I love squash- they're high in fiber, nutritious and rich in flavor. Unlike squishy summer squash, winter squash has those hard shells with hollow seed-filled centers. This makes them last a whole lot longer than their summer squash cousins.
Do you like to start a 3 or 4 course dinner with a small side salad or do you prefer to finish up your meal with one? Or is the salad your main meal with a few add-ons like chicken, beans and cashews? I love this topic as a conversation starter because people usually have pretty strong opinions one way or the other. They either have to begin a meal with a salad or decidedly end their meal with a salad.
Pinkies up! Mother’s Day approaches. As do all those showers, birthdays and anniversaries. Are you ready for some high tea and scones? Ready to eat a little more dainty? But what are you gonna bring?
Smell that? Humming. Mmmmmmm. Tasty. The smell of basil pesto is wafting out your front door. And look, the neighbors have arrived. It’s no coincidence. All that freshness is getting to them. Fresh herbs are the way to go. I mean, can you imagine a Panera tomato & mozzarella panini without the fresh basil?
A pop of fresh green sprinkled on any dish makes it look more tasty. Agreed? [I think I feel a song coming on.] Like that last potluck dinner you attended; you noticed the dishes that people gobbled down versus the ones that got avoided like the plague. Don’t be “that” dish. Go ahead, sprinkle a little bit of parsley on top of your casserole.
Hi, I'm Laura and hail from Buffalo, NY. I love sharing my home & garden ideas with you. Thanks for stopping by.
Top DIY Posts