Wednesday, March 28, 2012

Watching the chard

Part of gardening is watching to a plant during its life span.  "Going to seed" is an expression one hears towards the end of a plant's cycle.  We have been watching Mike's chard begin the process of going to seed.

Read more about chard and going to seed here.

Monday, March 26, 2012


We have artichokes!  It has been a long time coming. 
If you want to learn more about artichokes click here.

Saturday, March 24, 2012

Lady bugs are friends

The release of lady bugs is a momentous occasion. It included finding the right plot, naming as many of them as possible, and making sure they didn't wonder away from the approved roaming area.

Thursday, March 22, 2012

Still working hard

Putting up the shades, staining box tops, installing timers, planting, and building community.


Wednesday, March 21, 2012

Tuesday, March 20, 2012

Parsley and Cilantro

To keep parsley and cilantro bunches fresh longer, cut the ends of the stems as soon as you get them home, then stand them in a container of fresh water in the refrigerator, with a plastic bag with holes over the top.  The herbs stay fresh longer then put in a plastic bag in the produce drawer.

Monday, March 19, 2012

Three Sisters Green Chile Potato Soup

Three Sisters Green Potato Soup
Courtesy of Pat Derx.


4 Large russet potatoes, peeled and cubed
5 c whole milk, use more if needed
2 c heavy cream or use 2 more cups of milk if you prefer not to use cream (I used a light cream)
1 tsp salt (or more)
8 strips bacon, cut into 1-inch pieces
1 small yellow onion, minced
1 clove garlic, minced ( or 1/4 tsp. MINCED GARLIC:  you can buy this as a spice)
1 tsp OREGANO (or more)
1 can sweet corn, drained
2 cups of cubed zucchini (or more)
1 cups of cut green beans
2 cups of green chiles, cut into 1-inch pieces
1/2 tsp - 1 tsp of PENZEY'S FRESHLY GROUND PEPPER-season to taste
2 TB chopped fresh cilantro (optional)
1/2 - 1c shredded Pepper Jack Cheese, shredded

  1. Bring a large pot of water to a boil.  Add the potatoes and cook until tender, about 8 minutes
  2. Drain and return to the pot
  3. Add the milk, heavy cream and salt.  Heat over medium heat "DON'T BOIL"
  4. In a skillet, cook the bacon and onions until the onions are translucent and tender
  5. Add the garlic, cumin and oregano; and cook for an additional 2 minutes
  6. Drain the mixture well on paper toweling and then add to the pot along with the corn, zucchini, beans, and chiles
  7. Cover and simmer over medium heat for 15-20 minutes, until the zucchini is tender
  8. Taste and add pepper and more salt to taste.
  9. When ready to serve, serve in bowls with a sprinkling of cilantro and cheese.

Sunday, March 18, 2012

Children Learning

 The YMCA visits the FIGG again.
Children were happy and engaged in learning about worms, composting, and all the vegetables growing in the garden.