Totals for the summer garden 2021

 The summer garden has been pulled up due to the upcoming frost. Our totals for this summer

individual melons
Watermelon 8 Cantaloupe 9 French petit Melon 10

in pounds
Potato 8 Spaghetti Squash 34 Tomato 188.5 Banana pepper 34 Jalapeno 2 green beans 18.5 Yellow squash 6 Zucchini 24 Leysa Pepper 41 Cucumber 24 Candy roaster squash 12.25 Butternut squash 30

Menu 11/1-11/5

 Monday: Beet and bean burgers with slaw and baked sweet potato slices

Tuesday: Quesadilla from Forks over Knives fall 21, p 79 
We added garlic, onions and peppers to the rice and beans. We used adzuki beans. I am not a pea fan, but peas are really good in this dish. 

Wednesday: Falafel, vegan tzatziki, (both from Trader Joe's) with Harissa veggies, serve on Bfree pita.

We also made a variation of Roasted Potato & Green Bean with Mustard Sauce from Blue Zone with sourdough bread for a friend who is sick. They are meat eaters so we added Beyond Meat Sausage instead of chickpeas.

Thursday: Pizza 

Friday: Meatless Loaf served with the mushroom gravy and baked sweet potatoes

Hemp Hot Chocolate

 Ingredients
2 TBS hemp seeds
1.5 cups water
1 inch vanilla bean
3 dates
1 TBS cacao powder

Directions:
Place all the ingredients in a high speed blender. Blend until hot and serve. Add marshmallows if wanted.

Hempe Italian Sausage Crumbles

 Hempe Italian Sausage Crumbles

Ingredients:

1 12 oz package of hempe
1 tsp garlic powder
1 tsp onion
1 tsp oregano
1 tsp basil
1/2 tsp fennel
1/2 tsp thyme
1/2 red pepper flakes
1/4 tsp black pepper
1/2 cup coconut aminos

Directions: Cut the hempe into cubes and place in a steamer basket. Add 1 1/2 cups of water to the instant pot. Set the manual setting for 10 minutes and seal lid.
add the remaining ingredients to a bowl and crumble to hempe into the marinade. Soak for at least 1 hour. 
Bake crumbles on a lined baking sheet at 400 for 10 minutes. Remove from the oven stir and bake another 8-10 minute. 

Whole food Plant based Cream of Mushroom Soup

 

We altered the recipe from Allrecipes for this mushroom soup to make it whole food plant based and allergen free. 

Ingredients:

1 pound mushrooms, sliced
2 cups vegetable broth
4 cloves of garlic, minced
2 cups onions, diced
1 TBS paprika
1 TBS coconut aminos
1 tsp salt
1/2 tsp black pepper
1 recipe of cream sauce, see below

Cream Sauce for soup
Blend the following
1.5 cups white beans, drained and rinsed
1 cup plant based milk
3 TBS tapioca starch
2 TBS nutritional yeast
2 TBS lemon juice
2 TBS fresh dill weed
1/4 cup fresh parsley

Directions: Sauté the vegetables in 2 TBS vegetable broth for 3-5 minutes. Add the remaining ingredients. Heat and serve warm with your favorite bread or dinner roll and a nice salad.

Menu 10/25-10/29

 Monday: Lentil Soup 

We used Kohlrabi bulbs and leaves instead of cauliflower and spinach.

Tuesday: Caribbean Sweet potato Stew FoK Fall 21, 61
We used what was available from the garden: fresh tomatoes, lesya peppers, and banana peppers instead of canned tomatoes, poblano and bell peppers. We had Vietnamese cilantro, parsley, and scallions. 

Wednesday: Whole food plant based Cream of Mushroom Soup 

Thursday:  Lentil Chili

Friday: Pizza with Hempe Italian Crumbles 

We used spaghetti sauce, onions, peppers, mushrooms, Italian crumbles, and fresh tomato slices

The end of the summer and beginning of our fall garden

 

harvested tomatoes from dying plants

tomatoes on the vine

We have cleared all but 3 of our raised beds. Those 3 are still producing peppers and tomatoes. We are using Baker Rare Seeds from the contest we won over the summer. 

toad

snake

We moved our triangle planters to the front yard to keep the pups from lifting their leg on our herbs. With the move several herbs needed to be replanted and hitchhiking friends have also been moved to the front yard.

We have planted cilantro, parsley, dill, garlic, red crimson onions (we started from seeds and transplanted), kohlrabi, multi-varieties of lettuce and kale. We have already started harvesting our lemons and limes. We have our pea sprout rack outside with the nice weather.

lettuce and onion

lemons

limes

pea sprouts

kale and garlic

Summer 2021	weight harvested #
Potato	8
Spaghetti Squash	34
Tomato	186
Banana pepper	33
Jalapeno	2
green beans	18.5
Yellow squash	6
Zucchini	24
Leysa Pepper	40
Cucumber:	24
Sunchoke:	0
Candy roaster squash:	12.25
Butternut squash:	30
individual items
Watermelon	8
Cantaloupe;	9
French petit Melon	10
Herb bundles
sage	3
holy basil	15
parsley	12
oregano	2
thyme	4
green onion	4
mint/lemon balm	84
stinging nettle	8
basil	30