Summertime Locavore {sort of}

Summertime is here which means one of my favorite things is happening: farmers markets! We have our own garden, but all of the farmers markets are a few weeks ahead of us when it comes to having vegetables ready so I am shopping there for now. I consider myself a summertime locavore. I do realize that all-year "true" locavores would be disappointed in me since I only buy local beef (from a family member's farm) and produce, but you have to start somewhere right?!

Two weeks ago week we ate our first plain tomato. We simply washed it, sliced it and ate it plain and to the delight of my taste buds, it was incredible. The tomato came from an orchard less than one mile away (very lucky for me).

So, reap what you sow (if you have a garden of your own)! We have been eating all homegrown lettuce from our garden for a couple weeks now. The flavor is unlike anything I've ever tasted, but don't come to our house if you don't like lettuce that packs a punch.

We're actually going to plant more in place of our onions, which are very strong and pungent as onions should be, so we can have lettuce longer through the summertime.

I have been picking and shelling peas everyday and sometimes we put them in hot water for a short time to soften them up or we put them raw into our salads.

The cucumbers are ready too!

Tour of the Gardens

Since we moved into our home in November 2009, this is only our second spring/summer growing season. In April 2009, my husband did build and plant a vegetable garden on our property even though our house wasn't built yet.

Our vegetable garden has really grown...extending well beyond the borders of our original vegetable garden area. This year, we actually planted the tomato plants outside of the fenced in area since their scent typically makes them deer resistant (we did lose two so far). Since the tomatoes grow so large, this gave us more fenced in space to try new plants and more of them.

My flower garden has grown since last year. A few months ago I did a brief post about my early spring flowers. Well, those flowers have passed their prime and others have continued to grow into beautiful summer blooms. This is a photo of my flower area (which really needs to be weeded). We have two rose bushes, a red and a light pink. Right now, several groups of gladiolas (purple, orange, and pink) are growing and will probably bloom in a few weeks. Those are the tall plants in front of the roses in the photo below. Last year they were beautiful. Then, the leafy plant in front is a daisy and the really small plant is a lily, next to the other variety of lily on the end.

We also planted berries this year! We have blueberries, strawberries and blackberries. Two plants are growing fruit already so hopefully we'll at least get to taste a few berries this summer. Like many plants, the berries will be more bountiful the second year after planting. Next to the berries on the side of our house, my husband planted 11, yes, eleven, pepper plants. There are at least five varieties of peppers and if you have never tasted a homegrown one, you are missing out. My garden taught me how flavorful green peppers can actually be.

The front of out house is all flowers: lilies, sweet pea, spiky purple flowers, a boxwood and white otto lucan. We also have some basil mixed in. I am all for symmetry in the front, so that is the same on both sides.

Along the other side of our house, next to the driveway, is where my three birthday hydrangeas live along with some sedum, catnip and several herbs including rosemary, tarragon, mint and oregano.

Snow Day Chili

I  have been working from home sometime because of the ice on our steps, the road, the car, etc. Obviously icy conditions are dangerous for everyone, but my husband and managers are even more concerned with me carrying this little thing we call a baby in my belly.

At lunchtime yesterday I made myself grilled cheese with tomatoes for lunch, but I also decided to make dinner while I was at it. Since I am banned from going outdoors, I looked in the pantry and decided the best option was crockpot chili.

Ingredients (based on what I had on hand):
1 onion, chopped
baby bella mushrooms, chopped (about the same amount as the onion)
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can diced tomatoes, chili-ready
1 can diced tomatoes, plain
venison cubes (my husband hunts)

I poured all of these ingredients in the crockpot and started dinner at 12:30.

After about four hours I added some garlic powder, chili powder, oregano and cayenne pepper to season to my liking. At six I added in Texas Pete hot sauce because it wasn't spicy enough.

By the time my husband came home from work, dinner was ready!

Garden is Growing

We have vegetables (and flowers)!! We have been enjoying zucchini, yellow squash, snap peas and tomatoes from our garden. After biting into a tomato from our yard, we are forced to ask: Why do store bought versions taste so awful??