Posts tagged as: seasonal
A few days ago I was returning home from running some errands. I pulled my car into the driveway, glanced over towards the stairs, and just about did a double take. “WHAT THE -??!”
The bulbs are coming up. How is this happening already!? Where did the winter go? And didn’t the groundhog just say I had more time??
I know that those of you in the eastern US are getting your fair share of winter right about now (good luck guys!). But other parts of the country – and the northern hemisphere in general – is beginning the beautiful awakening process. Here in the PNW we’re getting amazing, early spring weather, and the sunshine sure is a sight for sore eyes (and vitamin D-deficient bodies!) And of course, I’m realizing it’s already time to start prepping this years garden – so exciting!
Unfortunately for me, my garden will have to be a bit more modest this time around (I am, after all, busy growing something else at the moment). But that doesn’t mean I won’t be farming in my own way. I’m a horticulturist at heart, and that will never change! (plus, I simply could not live without homegrown tomatoes)
In the meantime, I did a lot of leg work last year that all you new gardeners out there may find useful. Here’s a list of links to help you get started:
Are you guys as excited as I am for the coming seasonal shift? Outdoors! Sunshine! Dirt! Fresh veggies!!! So whether it’s an acre in the country or a window box in the city, dig out your trusty trowel guys – it’s farm time!
Mid-winter is perfect porridge season. And as you all know, I love me some hot mush – like Earl Grey Oatmeal or Thai Rice Porridge. This newest creation is just as delightful, with hints of spring that are just enough to tease of the coming green . . . a few months down the road. The fresh mint is key here. Luckily, I brought my little bush indoors for fall, and it’s managed (just barely!) to keep on kickin’!
Peppermint Porridge For One
Ingredients:
1 cup water
1/2 cup cereal (I think a finer mush, like oat bran or cream of wheat or farina, works best here – but oats will do as well)
a few sprigs of peppermint
Assorted add-ons, like alt milk of choice and brown or cane sugar / maple or agave syrup.
Instructions:
In a small sauce pan, mix cereal and water and bring the to a boil. Reduce heat and simmer until thickened and ready, about 3-5 minutes. You may want to stir a few times to prevent sticking.
While the cereal is cooking remove the peppermint leaves and dice them. Stir the peppermint into the finished cereal, just before serving. Top with your favorite alt milk and sweetener (I like hazelnut milk and agave in this one).
Enjoy while appreciating the rain, and dreaming of the spring!
Continuing with our theme of seasonal eating, I offer another hot breakfast. This one is inspired by one of my favorite cuisines: Thai. Hearty with rice and sweet with coconut, it’s a real treat on a cold crisp morning. Not to mention the mango, which is just a delight these days (something about orange fruit is such a pick-me-up when it’s cold outside).
This is a great ‘leftovers’ dish, perfect for the morning after a curry feast. Last night’s brown rice, the tail end of the coconut milk, and bingo: you’re in business.
Ingredients:
1 cup cooked rice
1/2 cup ‘porridge-y’ cereal (cream of wheat, oat bran, etc)
1 tablespoon ground flax seeds
2 cups water
about 1/4 can (1/2 cup) coconut milk, or more to taste
1 tsp cinnamon
pinch of nutmeg
1/2 teaspoon vanilla
sliced mango (frozen is more appropriate this time of year)
maple syrup to taste
optional banana
Instructions:
Place the rice, cereal, flax meal, and water into a small sauce pan. Bring to a boil, stirring, and reduce heat. Continue to simmer, stirring occasionally, until it has thickened up nicely. Add the coconut milk, vanilla, and spices. Continue to stir as it thickens again. Remove from heat.
Top with maple syrup and sliced mangoes. Add bananas if you’d like (I did!), or anything else you can imagine. Serve immediately, and enjoy!
Itty Bitty Bonzai is a collection of tiny tips and tricks for living a life more mindful. Small actions, collectively and compounded, become a powerful force of change.
#15
Autumn is my favorite season for many reasons, not the least of which is the leaves. Yellowing, darkening into crimson tree-toppers, and then finally . . . falling.
If you’ve got these seasonal scallywags littering your lawn, please use a rake to tidy them up. Aside from being a terrible noise nuisance, those gas-powered leaf blowers spit out as many toxic emissions in an hour as a car would by driving for 350 miles! And all of it right into your airspace.
So once you’ve got your leaves all piled, what will you do with them? Burning them is a no-no, as it creates massive air pollution and poses the risk of igniting a wild fire. But throwing them in the trash will just contributes to a landfill. So what to do?
If you garden, you can use them! Leaves make a great mulch or winter cover. Just spread a thick layer over all your dormant beds. Or, go over them with a mulching mower to cut them up real tiny-like. Then sprinkle those clippings across the grass, as ‘lawn feed’.
Of course, you could always toss the leaves directly into your compost bin. Still not composting? Many cities will pick up yard waste along with trash and recycling, since they use it in parks and city projects (as well as resale). So give your local government a call to find out if there are programs available.
BONZAI!
Look at the size of that sucker!
My backyard just isn’t complete without sunflowers. They cheer up any space they inhabit! If you’re feeling generous (or just lazy), you can leave your sunflowers alone and they’ll act as natural built-in bird feeders for your garden.
But if you’re inclined to save your seeds, either for next years planting or as the delicious edibles that they are, here’s the ins and outs of the task.
Cut the head when it begins to die back. It’s ready when the backside has gone from green to yellow (below).
At first the head will be covered with small yellow buds. Leave it alone it in a dry airy place for a few weeks. When it’s all dried out, you’ll be able to easily brush off the browned buds to reveal the seeds (below).
Pry out the seeds! There’s a ton, so this may take a while . . .
From here you can either store the seeds in a cool dry place to plant next spring, or you can eat them. NOM. You can shed the husks and use the insides in raw form. Or you can toast them, by soaking the seeds (husk and all) overnight in a 1:4 salt water solution, and then oven roasting them at 200º for 3-4 hours.
I love my sunflowers! This year was my biggest yield yet, and I’ll definitely save a few seeds to plant again next season. But most of them are for eatin’. They’re just too wonderful (and nutrient-packed) not to !