If you look closely at the top photo, in the upper left hand side you can see the asparagus growing out of the ground. This is in “lake country” Minnesota. I grew up here just like this asparagus 😉 It lives really close to the lake and has some big spears because the plant base is fairly old. I think it’s going to get moved to higher ground this year because the thick grass that likes to grow in the soggy soil is really hard to keep out of the asparagus patch.
I love roasted asparagus with olive oil, salt and pepper. It works perfectly in a stir fry and I’m really wanting to try and make pickled asparagus this year if I can harvest enough out of this patch.
This was my first cutting of 2014. I’m savoring it.
This was delicious. My first time really cooking “gluten free”. I really love the coconut flour and can’t wait to make some more foods using alternative flours!
3.5 cups rhubarb
2 cups strawberries
1/2 cup white sugar
~6 Tbsp melted butter
1/2 cup brown sugar
1/2 cup oats *gluten free
1/2 cup coconut flour
2 Tbsp ground golden flaxseed
Mix rhubarb and strawberries with white sugar in a pan (I used a glass pie pan). Mix remaining ingredients in a bowl and then cover rhubarb and strawberries with it. Bake for ~30 minutes at 350 degrees.
We’re all excited over here because today in the mail I received THIS from my amazing friends! It’s a DIY kit for growing edible oyster mushrooms at home.
I’ve wanted to try this since I first heard it was possible years ago. Tomorrow I will cut the box and start misting it to get them to start growing. Stay tuned for progress posts!
It’s raining and I’ve been eating a lot of spiced up veggies lately… So today I wanted something different… something warm, fruity and creamy… so I made oatmeal on the stove. Then I added walnuts, almonds, flax seeds, blackberries, blueberries, strawberries, and wonderful juices from the berries. Oh, that’s peanut butter smeared on the side of my bowl too – I love the combo of oatmeal and peanut butter. (Better than ice cream!)
What do you put in your oatmeal?
Clementines are a variety of Mandarin Orange. I found a bag of them on sale today so I picked them up. Yay! It’s unfortunate how little fresh citrus fruits I get to eat because the quality and prices in the stores around where I live is terrible nearly year-round. Nope, not close enough to the equator. The good news is that clementines are usually great quality, come in a big bundle/box, and are sometimes on sale. If you have never tried them I really suggest that you do. They have much thinner peels than oranges and are really easy to peel open, typically don’t have seeds and are very sweet and juicy. Of course they are very healthy – containing a lot of Vitamin C, B Vitamins, potassium, calcium, ++ fiber, water and antioxidants – especially when you eat the peel too! I LOVE the sharp taste of the peel in smoothies. It can really hide the taste of other ingredients, such as the taste of spinach/greens or beets, if you don’t like those flavors. OR it can scare you away completely — if that is the case just omit the peel and you’ve still got a lovely smoothie. Check out what I made today:
Green Clementine Smoothie
- Handful of Spinach *or other greens
- 3 Clementines * or tangerine, orange
- +peel ~ 2in x 2in piece *experiment for your tastes
- Strawberries ~1 cup
- 1 banana
- Pineapple ~1/4 cup
- Flax Seeds ~ 1 Tbsp
- Soy Milk *until blendable ~ 1 cup
I’m going to be saving all of my peels and putting some of these ideas to use too – 5 Clementine Peel Ideas!
Photos to come! I feel bad publishing text-only posts!