Tomato Goodness

Here we go again. An abundance of those red beauty-orbs from the garden is providing some very yummy meals around Hoe and Shovel again this spring.

After a hot morning in the garden what better way to reward one's self than with a cool sit-down lunch in the shade on the back porch. A quick and healthy sandwich with thick slices of red deliciousness is a favorite here. Always remember the fresh ground pepper people!

For a not-as-healthy rendition, but still sensible, add some of that sweet romaine lettuce picked the day before and some slices of bacon left over from breakfast that morning. Truth be told the extra bacon was prepared with visions of BLT's on the cook's brain.

Oh, and of course, the rest of the tomato must be sliced and eaten as a side dish. One can never put half a tomato in the refrigerator. Oh, no, the whole thing must be eaten at one sitting. Lots of vitamin C you know.

And with tummies full and satisfied we are back to the garden awaiting the arrival of the grand- youngins for the night.

Life is just good in a garden! I hope you are enjoying yours, too. Garden blessings, Meems

Garden Salad

Normally I wouldn't think anything unusual of throwing together a salad like this. It's what's for lunch quite regularly. Only lately I've served it up to a few friends/family and they seem to think it is out of this world good. Me? I'm thinking not only is it ordinary it is very easy to put together.

Many of the ingredients come right from the garden which is what delights the taste buds so. Sorry. I have no measurements (which is how I cook, too) but I'm going to share the list of ingredients ... just for those of you who might want to put together the same combination. Or for those of you that might just need a little inspiration to get out a sharp knife and start chopping away at a healthy meal. You will just have to "feel" your way through the proportions like I do. And have your own fun adding more of your favorites to it or whatever is in your garden.

I'm warning you though. You won't want another salad once you taste this one.

Fresh romaine (chopped thinly)
Fresh basil (chopped thinly)
Fresh zucchini and fresh summer squash (either grated or diced)
Fresh carrots
Fresh wando peas (chopped)
Fresh Bell Pepper (you guessed it- chopped in small chunks or thin slices)
Fresh radishes (sliced thinly and then again long ways making little radish sticks)
Chopped almonds (I prefer chopping whole almonds for the extra crunch vs. using the ready-sliced almonds )
Baby Portabella (don't you love that word?) mushrooms
A fine layer of shredded Parmesan cheese
A layer of finely chunky feta cheese
A layer of Craisins
Half of a Fuji apple chopped in small chunks
Several strawberries sliced however you like them

Squeeze a half of fresh lemon and salt and pepper to taste... or not.
Add your choice of dressing or eat it without.

Enjoy!

Fresh Soup From the Garden

When I published an update of the radish harvest a couple of weeks ago, Nicole from Caribbean Garden left a comment reminding me not to forget to make soup from the top greens of the radishes. I had never heard of making soup from them so she referred me to a website with an excellent recipe. The idea of using the entire plant is extremely appealing to this gardener!

The next day I pulled out what was left of the first go round of radishes and whipped up some soup for dinner. It was perfect timing since we had a cool front move through that week. What is better than soup when it's chilly outside?

I've included the recipe here. Not only did the soup have a wonderfully mild flavor it was quick and easy, too.

Thanks, Nicole... you are always great with all kinds of helpful information.

INGREDIENTS
2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced


DIRECTIONS
Melt butter in a large saucepan over medium heat.
Stir in the onion, and saute until tender.
Mix in the potatoes and radish greens, coating them with the butter.
Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream.
Cook and stir until well blended. Serve with radish slices.

tarpon springs

Central Florida weather has been so mild and rather spring-like this December. This is the time of year when we Florida natives can actually enjoy being outdoors taking advantage of our great parks and attractions.

Hubby and I made our way toward the gulf into the next county Saturday afternoon. The Anclote River Park in Tarpon Springs was to be our first destination before heading to an early dinner in Tarpon. Positioned at the opening of the Anclote River and the Gulf of Mexico makes the park's location unique. It provides waterfront (shaded by pines & palms) picnic areas, boat ramps and a beach swimming area.

Black mangrove, Avicennia germinans; growing at the water's edge. The black mangrove can be identified by numerous finger-like projections, called pneumatophores, that protrude from the soil around the tree's trunk.

I did my usual photo overload while hubby found a comfy place to sit and read.

With the sun setting so early-- the afternoon was quickly turning into evening. We moved on to make our way back to the main thoroughfare in Tarpon where visitors come to walk Dodecanese Boulevard and visit its unique Greek shops, buy sponges and feast at restaurants serving traditional Greek fare and delectable pastries. Many of the shops are owned and operated by the descendants of the City’s first immigrants from Greece.

Tarpon Springs is a predominantly Greek community famous for its sponge docks and great food. Rusty Bellies is a fabulous seafood restaurant we had been to on other occasions. We are fastly calling it a favorite. They actually send their own boats out daily for fresh caught seafood. Yummy stuff and a surprising rarity around here- fresh caught that is.

We sat outside overlooking (literally- I was sitting in my seat taking this photo) this ginormous fishing boat at sunset with a perfect breeze blowing off the water. Our meal was spectacular including one of the best crab bisque soups we've ever had.

Hanging fishing nets at the back of the ginormous fishing boat at sunset.

After dinner we strolled along the street to the sponge docks where so many fishing boats are lined up with nets full of sponges.

Variety of sponges for sale at the sidewalk markets that open onto a shopping square.

Crowds of people waited to be seated at one of the many Greek restaurants on the main street.

We picked up some freshly made Baklava at one of the many Greek bakeries along the way. So much good food and good times.

The weather predictions for the next couple of days is by Wednesday morning to turn very cold . Of course cold here is in the 40's but there is a possibility of a freeze by Thursday morning. We will watch and see. I will be busily covering plants if so... I really hope not.

batches of christmas goodies

this is the week to finish up preparations for much anticipated christmas celebrations. around hoe and shovel our holiday is fairly traditional. the tree is lit, the decorations are sparkling bright, the kitchen is buzzing with activity and we are eagerly anticipating family visiting and being together again.

i thought i'd share a very simple non-cook recipe with you today. it is a wonderful candied trail mix of sorts. this is a recipe i hold dear to my heart (and my tummy) because every christmas- past a very cherished neighbor (and fellow-gardener -who passed away last year) brought me a batch of this yummy, crunchy, perfect blend of sweet and salty mix. her memories live on in my thoughts and heart and i now have the privilege to carry on her tradition of gifting our fellow neighbors with a batch of this christmas treat.

White Chocolate Party Mix

1 14 oz. package peanut M & M's

1 9 oz. pkg butter-flavored pretzels (i use Snyder's Butter Snaps)

5 cps Cheerios

5 cps Corn Chex, Rice Chex, Wheat Chex (combined)

1 24 oz package almond bark coating

Combine first 4 ingredients in a large container. Set aside.

Microwave almond bark coating in a microwave-safe dish at High 1 minute, stirring once. Microwave at High for 1 more minute; stir until coating is smooth.

Pour melted coating over cereal mixture, stirring to combine. Spread onto wax or parchment paper, and let cool 30 minutes.

Break apart, and store candy in an airtight container. Mix can be frozen up to 1 month.

Yields: 3 pounds

i have found this mix much easier to package, carry and deliver than cookies that sometimes get broken. (not that i don't make my fair share of cookies to distribute as well.) i bag up these goodies into decorated cellophane baggies and gift them to neighbors, fellow workers, hubbies' office help, hairdresser, family, friends, and just about anyone else i want to share a little christmas cheer with ... AND it is a big hit at parties and gatherings served from an open dish.

now if i could just get to all that christmas wrapping ...

holiday favorites

our thanksgiving menu included turkey, dressing, gravy, mashed potatos, sweet potato casserole, garlic sauteed green beans, broccoli casserole, rice, homemade biscuits, pound cake, cranberry blondies, pumpkin bread, pumpkin pie and cranberry sauce. family and friends contributed a yummy pumpkin/ginger trifle, chocolate pecan pie, veggies with dip, chocolate chip cookies and sugar cookies.

i featured the pumpkin bread in my thanksgiving post and have had a few questions and requests for the recipe. it is more like cake because it is heavenly moist. a simple, delicious and easy to throw together recipe anyone could enjoy. this bread transitions nicely into the Christmas season also. i have made it in small loaf pans wrapped it in cellophane with a pretty ribbon around it and it makes a great neighbor/friend gift.

do you have a favorite seasonal food? is it something you make or is it something someone else makes? for some reason this is the only time of year i make this yummy bread.

i hope you try it and like it as much as we do.

Set oven to 325

grease the bottom of two loaf pans

2c of (I prefer fresh) pumpkin or 1 16 oz. can

2 c sugar

2/3 c butter softened

1/2 c water

3 eggs

2 1/2 c flour

2 t soda

1 t salt

1 t cinnamon*

1/2 t ground cloves*

2/3 c chopped nuts

2/3 c chopped raisins

* can substitute 2 t pumpkin pie spice

In a large bowl combine pumpkin, sugar, butter, water, eggs.

Beat 1 minute on medium speed.

Mix together flour, soda, salt, spices --

Beat 1 minute at medium speed -- stir in raisins and nuts.

Pour into pans.

Bake at 325 for 50-60 minutes until toothpick inserted in center comes out clean. Cool in pan, then on rack to completely cool.

in my mind i'm going to carolina

wow! this week has been back to reality and not much time for collecting my thoughts. As promised i take you once again to some highlights from our recent retreat to north carolina.

labor day we scurried over to clemson, sc to get our fsu hiney’s kicked by tommy bowden's tigers. of course that wasn’t what we anticipated but it is disappointingly how the night turned out. if there is any consolation in losing a football game (and hubby would say there isn’t- although he agrees with my next statement) the clemson fans might prove to be the nicest people on the planet. driving back to “our mountain retreat” that night at 1:00 in the morning made it a very looooong day. the kind when you can only dream of how good it will feel to have a shower again. but being the party people we are, we managed. HA!

father and son - can you tell?

j & e left to get back to their home in tallahassee the next day. it was right about then that hubby and i looked at each other and said practically in unison, “now why were we going to leave here and drive to apalachicola before going to the fsu home game-opener in tallahassee on saturday?” the time frame was too tight & we were happy as two peas in a pod to be in the mountains so why should we leave earlier than we must? with that settled, we canceled our previous ideas about spending two days in apalachicola. however, we determined to make it happen another weekend.

Anyone else have a crush on charming restaurants even if the food is less than perfect? the lakeside restaurant in highlands is just such a place although i deem the fare very good on every occasion we’ve been. for the record, hubby is not as persuaded as me. we arrived a little early for our reservation so i was out to get some snaps of the landscape. just to the side of this quaintly restored house-turned-restaurant is an arbor made of natural branches with a whimsical fish as its topper.

some of the locals

(note: you can click on the photo to zoom in on the butterflies)

i emerged from underneath and down a short path to a small flower garden overlooking the lake where a lone guest table sits tucked among some ironweed so full of butterflies i couldn’t count the number or the species seemingly magnetized to those flowers. feeling a little shy to disturb the romantic dinner a couple was having at said table i hurriedly got some photos but as you can see, sadly none are spectacular.

there are only 11 tables inside all with views to the lake and small garden. the chef actually comes out of the kitchen and chit chats with the patrons to be sure all are happy with what he has served. he offers a limited menu in order to keep every choice fresh. it was an extra-special night for us since we were celebrating our anniversary.

my next post will highlight a hike up whiteside mountain and our visit to the waterfalls.

then i really must get back to some gardening after all.

too much dessert

lately i've been on my annual summer cobbler binge. seems i do this every year when the peaches and berries are prolific.




3 blueberry cobblers in as many days and tonight this peach cobbler still sizzling from the oven. fortunately, we had company this past weekend to help us consume the blueberries.

not this peach one... hubby and i will have a dish sitting on the steps of the pool with a cup of coffee and then have our nightly refreshing swim.