Myra's Garden

Garden. Landscape. Irrigation. Maintenance.

Tag: #vegetables

Myra’s Kale Kasha Yum!

So excited to share another guest post with you guys! Today’s Post is from Anna King.. a local lover of Jesus, Myra’s Garden Veggies, the outdoors, and deliciously fresh food!  Myra and Anna both share a love for throwing together creative foods.. especially when Kale is involved 🙂 Hope you enjoy this fun recipe that Anna is sharing with us today!

I learned to cook mostly from watching my mother cook as a kid. I rarely saw her pull out recipe cards or cookbooks.. Now baking is a totally different ballgame! hehe. In those days, there was no referring to Google or Pinterest for a quick reminder… In my memories, she is the queen of on-the-fly cooking! I like to think my cooking style takes after hers. And I’d like to say I have a decent sense of what things go together. I look up recipes more for ideas than for a how-do I cook all this stuff in my fridge?

My MO is usually to Google the ingredients that I have on hand and go from there. That is how this recipe inspiration started… I had been down to Myra’s garden that week to harvest a few beauties, the main attraction of which was kale!

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So today I’m using Kasha.. Kasha is a delicious and much more nutritious alternative to white rice or noodles, etc. It is a high protein, vitamin-packed grain also known as buckwheat! Its natural nutty flavor really works magic in combo with the almonds in this recipe. For any of you readers from Bay City, TX, our H-E-B carries Wolff’s Kasha brand on the “special order” shelf that faces the eggs.

 For this recipe you will need:

2½ cups broth (any type) or water

1 cup kasha

1 egg

2 TBS butter or margarine (optional)

1-2 bunches of kale washed and chopped to 1in pieces

1 lemon zested and juiced

2 scallions diced

1 TBS olive oil

¼ cup roasted or toasted (see below for how-to) almonds*

salt and pepper to taste (or my hubby and I prefer GARLIC SALT to taste. Everything is better with Garlic Salt!)

 *to toast the almost, put them in a small pan over low heat, stirring occasionally until golden brown

1. Combine lemon zest, lemon juice, scallions, olive oil, and almonds in a bowl and set aside.

2. Heat liquid to a boil in a pot large enough to accommodate your kasha and the amount of kale you’ll be adding. I use a tall 4½ quart pot and fill it to the brim with kale. It will cook down!

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3. Lightly beat egg in bowl with fork. Add kasha, stir, to coat kernels.

4. In separate medium-size skillet or saucepan, add egg-coated kasha. Cook over high heat 2 to 3 min., stirring constantly until egg has dried on kasha & kernels are separate.

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5. Add kasha to the boiling liquid. Add kale on top, but DO NOT STIR. Cover tightly and reduce heat to medium low to simmer 8 to 11 minutes until kale is cooked down, kasha kernels are tender & liquid is absorbed.

6. Add your bowl of zest, etc. as well as butter or margarine if you choose and the GARLIC SALT to taste. Stir until combined

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7. Enjoy!!

Thanks Myra’s Garden for the delicious kale and scallions, as well as inspiration to support local business, keep it green, preserve the planet by consuming locally grown, organic foods, and enjoy the beauty of God’s creation through horticulture!

-Anna King

And thank you Anna for this wonderfully delicious recipe and sharing enjoyably creative new ways to incorporate the #eatmyyard journey throughout our every day lives! Until Tomorrow..

-XOXO,

Myra’s

Planning for Spring Eating

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I’m soooo hungry 😉 like all the time. I love to eat. I love to cook but I love it even more when good people who love me love to cook good food for me lol. But seriously I have been doing some thinking about my garden at home… and honestly it’s nothing like the veggie garden here at Myra’s. She’s so on top of her game! I want my garden at home to be like that, but I’m hardly ever there…. I really want to learn how to make more time to spend at home!! I’ve been doing that (somewhat) lately… Sometimes it’s nicely refreshing to take a step-back and be a little bit of a home body.

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So I’ve got 2-8’x6′ boxes right outside of my kitchen already. One box is actually quite full of herbies (my herb babies)… Currently not killing Lemon Grass, and several varieties of Rosemary/Oregano/Lavendar! I love herbs and I’m always wanting more :)) but I love veggies too!

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We cooked lunch right out of our garden today! Cut 10-15 leaves of curly leaf mustard greens and sautéed them like spinach with bacon, garlic, onion, and oil. Topped them with balsamic vinegar and lemon, they were delish!

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That’s the kinda thing I want to do on a daily basis… all day every day. Eating what’s in Season, and Knowing what I’m Eating. That’s just another reason why #eatmyyard is such a journey, I’m just learning as I go! Until Tomorrow…

-XOXO,

Myra’s

 

Birds in the Garden

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I’ve been driving around a lot lately, and I’ve noticed a ton of birds around… I’ve mostly been admiring their flighty habits, silly songs, & peaceful beauty, but I’ve also been mindful of what pests they can be in our gardens.

Have you ever sown seeds in your garden, waited for seedlings to sprout, and came back only to find your garden sparsely producing? Birds, like the rest of us, have to eat. The different diets of our birdy friends can include insects, small animals, vegetables, & seeds. Continue reading

September Favorites

Can you believe it’s about to be October?? I feel like I ask myself the same question every time the end of another month approaches. I would love to just grab Father Time and wrap a couple fifty-pound weights around his ankles, because he is running off with all my time! How do you guys slow down and enjoy your time?

Lately I’ve been spending my time trying to enjoy the everyday things a little more. Like…The little things that God gives me… Love, Food, Cooking, Health, The Weather, Loved Ones. So to end the month I wanted to share a few of our favorite things here at Myra’s Garden.

1. Fairy Gardens (available @ Myra’s) and Fall Decorations

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Photo Credit: Lynsey Buss Curtner, Thank You for Your Awesome Photo!

I love looking at Festive decorations and These little miniature communities are so cute…every time the renaissance festival comes around I’m reminded of these funny little creatures!

Continue reading

Composting

Oh my Goodness! Can we talk about this weather please?? It has been amazing! It honestly makes me feel like Fall is becoming a reality! And you know what that means? It’s time to plant our Fall Veggie Gardens! Woohooooo, I love Food!

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As it’s time to plant our fall vegetable gardens, I thought it would be good to offer up a little information about adding Compost to your vegetable garden.

Adding Compost to your vegetable garden is a great way to add nutrients back into your soil. Nutrients fuel the veggies planted in your garden, and help restore life to depleted soils. Compost can also help retain moisture in your soil, which is a great way to reduce the amount of time you spend watering. Continue reading

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