Myra's Garden

Garden. Landscape. Irrigation. Maintenance.

Tag: #veggies

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!

kasha kale 5

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!

 kasha kale 2

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.

 kasha kale 1

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

 kasha kale 4

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

Garden Seeds are Trickling In!

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I was so excited to announce last night that my first package of seeds came in! I am already beginning to plan where I want to plant them in my garden…. I’m even thinking that I may need to expand my garden! Eeeeeek 🙂

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If you have any question about what to plant or when to plant feel free to ask. I’m at the beginning of this really awesome journey to a healthy lifestyle and I would love for you guys to come alongside me!

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Basically what I’ve got right now are a few packages of seeds to be planted in February. Which is actually only a few weeks away, but I want to go ahead and get my raised beds ready for planting. As well as add a few along the fence line to plant beans, peas, you know those climbing sorta things 🙂 I have a 6’x8′ box full of herbs and a box of the same size ready for veggies. These boxes aren’t huge… so I’m considering forming and filling one to two more boxes in order to expand my garden area.

What do you guys think? Have any tips on seed planting or do you prefer transplants? Let me know in the comments below. Until Tomorrow…

-XOXO,

Myra’s

Healthier Habits

So I don’t know if I mentioned how horribly, awfully, painfully, gut-wrenching kinda sick I was on Monday?? Ugh. It was one of the worst. Picture sick to your stomach, body aching, head hurting, feverishly uncomfortable, chills surging throughout your limbs… ya, it sucked. I felt toxic. I would normally classify myself as a decent eater. I love me some fresh home-grown homemade food, but every now and then (sometimes more than once a week) I gotta have my hamburger ATW with bacon and cheese. MMMmmmmmm…. good!

I always seem to pay for it afterwards though. I hadn’t really “cheated” over the weekend… that I can remember…. Needless to say this experience has now contributed to my #eatmyyard journey!

I’ve been working on the #planmygarden stage, and I’ve been struggling with what to plant?? Not necessarily for fall, cuz it’s a little late. But more like what do I want to plant to over-winter? What do I want to plant/eat in the spring? Today I made this super easy meal for lunch and it has got me thinking… I want egg & meat chickens (eventually), corn, French green beans (if possible) and black eyed peas! This is just a start, but as I cooked dinner last night, breakfast this morning, and lunch today I’ve been really inspired 😉

Last night was a pot of black eyed peas with bacon, celery, and seasonings… and skillet corn bread. This morning was bacon, toast with honey butter, and a fried egg sunny side up. Lunch today was chicken cubed and seasoned with garlic pepper, salt, and the juice of half a lemon… Stir fried that while I was cooking corn-on-the-cob, and boiling a pot of rice, I also stir-fried some green beans with minced garlic and onion! Let me tell you these little meals are simple but amazingly delicious!! The more I cook and expand my “usual” palate the more I realize what I want to #eatmyyard 🙂

What are you guys cooking? Any suggestions on what I should try tomorrow? Until tomorrow let’s keep on planning our gardens…

P.S. What are you eating anyways?

-XOXO,

Myra’s

Garden Planning for Beginners.

Hey guys! Sorry about the late post, these changes in the weather keep getting me down! How do you guys prep your body for the seasonal changes? How do you bounce back from getting sick? I’m just taking my Honey and trying to eat healthier to give my body the things that it needs.

We left off last week beginning our #eatmyyard journey… and I want to get us started this week by planning our garden. If we are eating out of our own yards, or cooping to eat out of the yards in our communities we will definitely have a better idea of “what are we eating anyways??”

First step to planning your veggie garden is site selection. Making sure your garden has enough sun exposure is key. Veggies love the sun, they need at least 6 to 8 hours of full sun every single day. Mother Earth News suggests mapping out a drawing of your garden site & even following up your site selection with a soil test.

After you choose the location of your garden it’s time to get to know your soil. Veggies need good, loamy, well-drained soil according to the Farmer’s Almanac. Myra’s agrees that most soil can be enriched with compost, but some soil may need more help. Raised Garden Boxes are also an option for those with poor soil conditions or physical conditions that limit their ability to tend to a garden. Myra’s Garden offers services for building & installing Raised Garden Boxes, they are custom built and can be fitted to your needs. For examples of our work, please see our Services or our Trending: Raised Garden Boxes photo album on our Facebook Page. When placing your garden in the yard remember a few things:

  • you want it to be accessible: plant in a place you’ll actually tend to it. Out of sight? Often means out of mind.
  • don’t plant too close to a tree. These guys are great for shade & keeping our houses cool, but they can steal the sun exposure and nutrients that are vital to our gardens.
  • being close to the house can deter varmints from nibbling on our goods, as well as offer an encouraging reminder for us to get out there & love on our food.

Tools are also an important part of gardening. A quality, well taken care of set of tools can often last you a lifetime. Lord knows we’ll be eating for the rest of our lives… might as well take our tools along for the ride. The Almanac gives the following list of tools for a beginner gardener to have on hand:

  • Spade
  • Garden Fork
  • Garden Hose
  • Hoe
  • Wheelbarrow
  • Hand Weeder

Annie’s Heirloom Seeds has a great seed catalogue for ordering… Looking over the catalogue ahead of planting season can aide in a properly planned garden. Last minute planning can often be stressful & rushed… Believe me, we know this from experience and it’s NOT fun. Planning & Prepping make for a more enjoyable experience.

Also, check your first & last frost dates and be mindful of the weather conditions in your area.  Seasonal changes also play a part in planning your garden properly.

When deciding the size of your garden, the Farmer’s Almanac suggests a 16′ X 10′ plot can feed a family of four for one growing season with a little extra for canning/freezing or giving away. Is it safe to say you could use about 40 sq. ft. of garden space per person? Myra’s hasn’t tested that theory yet. Place your garden running rows North to South to take up full advantage of the sun. The Farmer’s Almanac and Mother Earth News have proven to be great resources for garden planning and gaining useful information on similar subjects. Join me this week as I #planmygarden and begin the journey to #eatmyyard.

P.S. Today’s Last Step being: Don’t forget to Water! 😉

-XOXO, Myra’s

Resources:
http://www.almanac.com/vegetable-garden-planning-for-beginners
http://www.motherearthnews.com/organic-gardening/planning-is-an-important-key-for-your-gardening-success-zbcz1410.aspx#axzz3I7ZDGeFv

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