March & April Favorites (flowers, food, & festivities)

I hope all you gardeners are out there getting prepped, starting seedlings and germinating seeds. I'm going to start germinating radish, lettuce, tomato and peppers seeds. I want to be able to till some garden spaces too, but this weather is not consistent. One day it's freezing, then thr next it's nearly 80, and then will rain and continue that cycle every week. 

All that to say, Spring always has its quirky weather, but seeing all the flowers and trees blooming makes it all worth it. Here are just a few photos of the Spring garden this past March, and a few seasonal dinners! 

Scilla flowers

The Crocuses, scilla, and daffodils are always the first to bloom, and I should be seeing the blueberries, peach, pear and plum trees blooming this week.

Purple crocus

Some seasonal favorites for Spring dinners is root veggies and leafy greens. This is baked cauliflower, tomato, lettuce, vegan caesar dressing. 

One of my favorite dinners is a baked sweet potato and chickpeas with fried spinach on top and agave and balsamic vinegar glaze. Notice I always top everything with chili flakes/oil...it's a guilty pleasure.

Another spring favorite was the vegan shepherds pie for St. Patrick's day. 

Another essential spring ingredient is asparagus. We baked some tofu, asparagus and mushrooms over top of rice. 

This April, I germinated radish and basil seeds. I wrapped the seeds with a moist paper towel that went in plastic bags. I tried to germinate lavender, cilantro, dill and lettuce seeds but that was a bust. I decided to directly sow lettuce seeds in pots. We'll see how it goes. I'm at trying to have a small container garden at my apartment. 

I checked on the old forest garden a couple days ago, and there's some pears, peaches, and  blueberries growing fruits. 

This forest garden is a little out of control, and it needs taming as I have let this garden become invaded by thorny bushes, mimosa and maple trees. I'll try to cut back all these bushes and mulch the old hugelkuktur beds. I noticed there was a lot of animal activity here, so I'm sure the birds and rabbits will get to the berries before me. 

Last night, I was given some free cucumbers. So I pickled them in a sweet brine like gherkins. I used salt, sugar, pickling spice, dill, and vinegar. They were pretty tasty, and gets me excited for all the summer veg to preserve!

Winter into Spring (flowers, food, & future garden tasks)

Tuesday, March 19, 2024

First, I wanted to blog a bit and give you the goings-on. In February, Ash and I went took a day to celebrate our birthdays. We first went to an escape room, I ate Vietnamese food afterwards (Ashley was informed about the cilantro so she didn't eat!) We stopped in to the Asian market attached to the restaurant, as well. We found banana blossoms, Jackfruit, durian, and mushrooms. 

A couple weeks later, I visited my bff, we went to an Indian restaurant first. I had the vegan Bhindi Masala (okra over rice), and a samosa with chutney and a passion fruit mocktail. Afterwards, we went to an arcade bar and met up with our family-friend.

Next, I wanted to show you the beautiful bouquet of flowers I received and gifted on The V Day. I later dried the flower petals and used them as decor and potpourri.

February and March here start to have really warm amongst the cold, so I tried to enjoy some sun and warmth. Here, I went on an hour walk by the creek with my cats, enjoying the oxytocin of the rushing creek. 

Here are some of my snapshots of food this past February and March.

The first shot is fried spinach over a sweet potato. That's been my  favorite recipe as of late. I like to also garnish it with a balsamic agave glaze and chili flake oil. 

I also tried this weird tasting food called Dolma. I liked it at first, but it got kind of sickening after eating them by themselves. 

Here is a variety salad with orzo, garden green beans, chickpeas, vegan feta over greens with a homemade dressing. I think the dressing is so mix of vinegars, mustard, agave, and olive oil.

Ive also been eating on the kimchi I made last month. I'm about to finish my first jar of kimchi. I made it with Nappa cabbage, Carrot, radish, pear, homemade vegan fishy sauce based on Joanne Molinaro's recipe (Korean Vegan.) 

Batch of vegan kimchi

The vegan fishy sauce was made with a reduction of soy sauce, various vinegars, dried shittake mushroom, fresh garlic and onion, as well as Kelp powder. 

Vegan fishy sauce

And one of my favorite meals in the winter and spring is kimchi with Fried Kale over rice. After a thorough cleaning, I fry the kale with olive oil, nutritional yeast, salt, pepper and then garnish with chili flake oil.

Lastly, I wanted to highlight the blooming flowers in the garden, and showcase the blooming fruit trees. The pear trees, nectarines, peach, cherries, and plum tree are blooming. I notices the blueberry bushes are too. 

Alberta Peach Trees and Nectarine flowers, intertwining branches

Nectarine

Plum tree blooming

The Keiffer pear trees blooming

Kieffer pear

Kieffer pear blooming

Kieffer pears, with white blossoms

I am actively cleaning up the orchard, as I have neglected it for the last 3 years or more. The reason for the neglect is that life has happened, but still, the trees and bushes continues to fruit and produce.

I sometimes wonder if plants need moments where they get a bit wild, let them go wild and then tame them when their ready. 

Maybe plants are like people.  

There are so many briars growing around the blueberry bushes that it's going to take months cleaning it. I am going to much and compost around the trees and bushes while I'm cutting back invasive plants. That'll help Jumpstart everything. 

I am letting my garden at my grandparents yard get wild again. Let it rest. And try to grow a garden back on my mom's yard where I have let it rest. I'm not sure how much gardening I'll get done, I'm working too much and going back for my Master's degree, so time for thr garden is sometimes impossible-- practicularly because I have to drive 30 minutes to get to both of my gardens, and you really need to be able to watch everyday for pests, water retention, freezes, and everything! 

But, I'll still encourage you to grow in containers at your apartment if you're in a similar situation like me! You can definitely grow fruit and veg in small containers and be perfectly satisfied at the abundance, even in an apartment garden. 

Lovely holiday stuffed acorn squash recipe

Oooh made something delectable that is a delicious dinner wrapped in fall season flavors! In fall, gardeners usually harvest winter squashes. Acorn squash are one of those fall season delights that are perfect for a holiday dinner.

For this meal, I cut he top and bottom of the acorn squash so that it can sit flat in he oven. I preheat the oven for 450 degrees. Then scoop out as much of the squash and chop with some onions, spinach, and vegan soy sausage in a skillet of oil. Toast two slices of bread, chop, then add to the soy sausage mixture. Cook for 10 to 15 minutes or until squash is soft.

Meanwhile bake squash in the oven while fying soy sausage mix, then add mixture to the acorn squash vessel. Bake for 30 mi utes or until squash is soft on the outside skin.

Of course I didn't take a picture of this meal  but I'll make sure to get a shot when I make it with the butternut squash for the upcoming holiday dinner.

But I did snap a picture of this rice, carrot, cabbage cooked with ginger, garlic, sugar and the microgreens I grew garnished on top.