Tomato Update

They made it!! My tomatoes endured the torrential November downpours and gusty winds, the chilly cold fronts and the spindly trellis system I concocted to support them. Despite my incompetence and Mother Nature’s testy moods, my tomatoes have survived. It’s a good day in the garden.

tomatoes made it through

To celebrate, I enjoyed the first harvest in my salad this afternoon–a salad fully clipped from my garden–and both were divine. Mind you, my tomatoes are not picture-perfect gorgeous. How could they be? After the struggle and strife they suffered, it’s amazing they’re still attached to the vine!! But I don’t mind a few scruffy edges. Not when the flesh is sweet and delicious.

tomatoes in December

It really was. I should have taken a picture of my salad but my stomach took action before my brain.

Next time. Next time I’ll remember the camera. Perhaps over dinner this evening…? I’m serving sautéed chicken with a chopped tomato-Parmesan topping. In addition to a side of sautéed garlic and kale. YUM.

Homemade Sweet Potato Pie

During the holidays, pies seem to take center stage. We’ve already gone through our first apple pie, looking forward to our pumpkin, sweet potato and caramel apple pies later this week!  Well, it is that time of year, isn’t it? This version of sweet potato pie is one of our favorites. Made with garden fresh sweets (yes, they’re coming out of the ground this time of year!), it’s creamy and sumptuous and oh-so-good.

sweet potato pie2 cups sweet potatoes, cooked

1/2 cup heavy whipping cream

2 eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

pre-made pie crust (unless you can make your own!)

whipped cream (optional but totally necessary on MY pie)

Preheat oven to 350°.  Pre-bake pie crust to near golden completion, but not completely.  Set aside.  In a large bowl, combine potatoes, cream, eggs, sugar, vanilla and all spices and blend well.  I used a Cuisinart type blender for as it made the process easy and the result oh-so-smooth and silky.  Pour batter into awaiting pie crust and bake for 35-45 minutes.  Time may vary, depending on your oven.  When done, knife inserted should come out clean.

Place on rack to cool.  This pie is best served warm, though allowing it to cool somewhat will make for easier slicing.  Add a dollop of whipped cream and enjoy!

Recipe doubles well.

Don’t Let This Happen To You

It’s not pretty. In fact, this photo should come with a warning label: ghastly and unsightly. Seriously, I almost ran for the hills when I saw it.

My zucchini have been stricken by some horrible affliction. Not sure whether it’s the result of a virus or a steep fluctuation in temperature, but they are horrid.

lumpy zucchini

ACK! Pull the hand from your eyes–I told you it was horrible but you must look. You must understand what can happen to you. This zucchini is enormous in size, but inedible. At least, no one in my family is going to dare eat it. Holes, lumps, scars, it’s awful. Simply awful. Some would suggest this is the result of a virus. The Cucumber Mosaic Virus, to be exact. Passed from aphid to zucchini–or cucumber, squash, any member of this veggie family–the virus will attack your plant and cause these unsightly lumps. The good news, it won’t move from plant to plant or linger in your soil (whew!) but it will destroy your zucchini plant. Disclaimer: humans can spread it from plant to plant so be careful!

The other option is extremer fluctuation in temperature. I’ve read where swings in temperature say 10-20°F can affect your zucchini this way. It has certainly been the case with my garden. One day we’re a balmy 80°F and the next, a frigid 35°F. Brrrr….

Either way, I’m sad to see my zucchini succumb to Mother Nature, but she can be nasty when she wants to be. She can also bless you in ways you’ve never imagined. So I won’t mention this little incident to her. Just keep it between us, okay? But DO be aware. ;)

 

 

I Can Taste Victory

And it’s glorious! After battling worms and bugs and flying creatures, at last I can see the red through the vines–the tomato vines!

line of tomatoes

Okay, so they’re not red, yet, but I can visualize them just the same. Fabulous red tomatoes–gobs of them–will soon be dangling from my beautiful, leaf intact, tomato plants. Yes, as many of you know, I’ve had my share of hornworms and bug invaders, blossom-end rot and general leaf wilt but today? I am on the road to tomato bounty victory. And it feels good.

What’s my secret? Why, many, thank you for asking, the most important of which I daresay is dust. Dipel dust, to stop the caterpillars and worms before they get a chance to grow fat and hungry.

dusted tomato

Prior to that flash of brilliance were the screen I used to cover my babies when they were young and tender. The Florida sun is hot and brutal in September.

tomatoes under cover

I gave them their usual dose of eggshells and Epsom salts, and paid daily visits–except when traveling–where I plucked and pinched (leaves mind you, not worms) and generally admired the gorgeous girls. You remember pinching, yes? That little sucker, there, between the branches.

don't forget to pinch your tomatoes

I made sure to mulch well and check my water source often. Although I use water from a well source, the misters sometimes clog and it’s crucial to catch this issue early. And how will my tomatoes reward me?

With gobs of decadent plump red tomatoes. Stay tuned!

Disclaimer: I’m staring down 35°F weather over the next two days. Tomatoes do not like 35°F temperatures. Not even a little bit. Ugh. I’m going to cover them and keep you posted.

In Love with Kale

No, I’m not talking handsome men named Kale but gorgeous vegetables! With the cooler weather, these babies are thriving in my garden and I’m using them in everything from soup to salad. Kale is packed with Vitamin K, A, and C. In fact, one cup of cooked kale has over 1000% more vitamin C than spinach. Add 3 grams of protein and you’re golden.

plentiful kale

Salad is an easy option for this vegetable, but cooked kale is easier to digest. Cooking–steaming kale in particular–helps with its cholesterol lowering ability. Hot soup counts, doesn’t it?

kale in chicken soup

My new favorite way to eat kale is in chicken soup. I made this homemade version the other day and with a few dashes of Parmesan cheese, the combination is to die for. Reminds me of wedding soup, sans meatballs.

For a quick snack, try kale chips. They’re easy and delicious. Simply brush the leaves with olive oil, salt and pepper and roast until golden brown.

kale chips

Of course, you remember my kale scramble, don’t you?  This meal graces my breakfast table at least once a week. Because it’s delish–and, I have that much kale.

add eggs to kale

If you’re not growing kale, give it a try. And if it’s TOO cold outside, don’t worry. Kale works great for containers, allowing you to easily bring the fresh greens inside!

Beautiful Broccoli

I know most folks don’t care for the cold weather, but here in Florida it marks broccoli season and around my house, that’s one of the few vegetables everyone can agree on. Okay, that’s a lie. My son doesn’t prefer it–unless it’s covered with cheese and appears on his plate without stems.

Ack. What do kids know, anyway? Broccoli is beautiful, good for you, and fairly easy to grow. And it thrives this time of year.

broccoli head

While my son might not like to eat broccoli, he doesn’t mind helping with the harvest. We cut two nice sized heads this morning and plan to cook them alongside our spaghetti and meatballs this evening for dinner. I’ll steam them first, to soften them up, then pan sauté. Once browned, I’ll cover them with shredded cheddar and a sprinkle of garlic powder and pepper. It might sound a bit crazy to some, but it sure does taste good. And in the end, isn’t that what counts?

If you haven’t planted your broccoli yet and you live where the ground doesn’t freeze, rendering your garden about as plantable as a cement parking lot, it’s not to late to give these babies a try. They’ll take about 2 months of growing before you can harvest, but if you plant now, your January dinner table will thank you. For complete details, tips & tricks, check out my how-to grow section on the sidebar. Happy gardening!

Mysterious Tracks

Something has been traveling my bed of carrots. Of course, my first thought is varmints, figuring a family of slugs had marched through my carrot sprouts. I can’t help it. When you’re dealing with the wild of nature, you have to consider the possibility. An animal is usually responsible for any unknown marks through the soil–or kids. Beds of dirt are highly alluring to children.

tracks through carrot bed

But I’m going with creatures, since I know for a fact my kids weren’t anywhere near the garden the day before. Something about a mutiny or such, I don’t recall, but it’s neither here nor there. This culprit was definitely from the wild of nature. Now, some species of critters tend to be more obvious than others. Take this humongous pile of dirt. Yes, that one pushing up from beneath my black paper.

mound of dirt beneath paper

Now I don’t know how familiar you are with moles, but this is a sure-fire sign that one of the little buggers has been hunting around my garden–next to the sweet potato section. Any guesses why? Hint: No, it’s probably not my delicious potatoes sitting underground, but more likely something disgusting.  Worms. Grub worms, those ick things that crawl around within the dirt and devour my plants, killing them. Ugly, beastly, the moles love them. YUCK. My next response? Gorge away, my dear mole, to your heart’s content and goodbye grub!

unwelcome grub

Not that we like killing any sort of wildlife, mind you, but nature does have its cycle of survival, and grubs, well, grubs lose in the battle when it comes to moles. They lose when it comes to armadillos, too.

But I digress. What happened to cause those odds-shaped tracks in my carrot row?

worm-discovery

Earthworms. Fleeing earthworms, to be exact. Seems they rather enjoyed the torrential downpour we’ve had  of late–a couple of weeks ago–but once the saturated ground dried up, the earthworms decided to vamoose (also known as run, scat, hightail it out of the carrot bed).

Which is unfortunate. I’ve tried to save the fleeing worms in the past, but once they become dried-out and disoriented, they succumb to the ants rather quickly. It’s sad, but nature can be brutal. Just ask my tomato plants. While the above variety of worm fell victim, the variety below usually prevails.

hornworm number two

Ugh.  Where are my gloves?! It’s time to go plucking. (Gotta love gardening…there’s always an adventure!)

 

 

Bursting with Zucchini

I do love a plant that grows without effort. And when I say grow, I mean REALLY grow–producing big, beautiful and abundant zucchini. Aren’t they beautiful?

first zucchini

Sure, they might look oddly shaped, but they taste the same as perfectly shaped zucchini. I’m sensing this happened due to a burst of water–repeated days dropping tons of rain–then, nothing. Well, not nothing, but the spray misters in my garden are no comparison to the inches of rain we had, proving just how important water is to your garden. Note to self: water more during fruit production for huge produce. More

Decadent Pumpkin Granola

This time of year, I love everything pumpkin–coffee, cupcakes, bread, bagels, and now, granola. Yep, granola. Healthy granola, too! Sort of. Everything but the maple syrup, anyway. And really, can’t a girl splurge during the holidays? (My holiday season officially begins when the pumpkin-fall menus enter the scene.)

fall pumpkin granola

I would have to answer, yes, I believe so. This granola is so delicious, you’ll want to eat it with ice cream, yogurt, or straight out of the pan. And while it’s high in fat, it’s mostly healthy fat, I can rationalize it as healthy, because pumpkin and flax seeds are so good for you. Really good.

So how do you make decadent pumpkin granola? That’s also easy. Simply mix oats and seeds, add some of what I call “granola glue” — the stuff that makes granola clumps — and bake.

Decadent Pumpkin Granola

pumpkin granola2 cups rolled oats

1/2 cup pumpkin seed, natural, not salted or roasted

1/4 cup ground flax seed

1/2 cup maple syrup

1/4 cup melted butter

1 tsp orange zest

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 cup raisins

Preheat the oven to 300°F. In a large bowl, combine rolled oats, pumpkin and flax seed. Mix well. For the granola glue, mix together maple syrup, melted butter, orange zest and vanilla extract. Whisk well and pour over oat and seed mixture. Mix all ingredients until well blended. Note: this might be easier done with your hands. If you like the orange zest, go ahead and add some more. It’s a nice compliment to the maple syrup. More

Breakfast Kale

Looking for a healthy option for breakfast? Look no further because you’ve come to the right place–your garden. My kale is flourishing (despite a few wilting leaves due to the midday Florida sun) and that means it’s time for chowing!

kale in garden

One of my favorite ways to eat kale is sautéed with eggs in a breakfast scramble. Okay, I like this for lunch and dinner, too, but with kids around, we like to keep our food themes “stable.”

“Eggs are for breakfast, Mom. Not dinner.”

This is where I smile and say, “Sure honey, whatever you say.” Eggs and kale ARE perfect for the breakfast plate, and simple. Because everything we do here at BloominThyme is simple, not to mention delicious!

Kale Scramble

healthy kale breakfast2 eggs

12 leaves of kale, torn into large chunks, no stems

1 TBSP olive oil

1 TBSP butter

garlic powder, salt & pepper to taste

Heat oil and butter in a saucepan on medium heat. When butter is melted, toss in kale leaves and sauté until soft. More