Time to start the Garden Plan

The snow is slowly melting and the seed catalogues are coming in piles. There’s a gnawing at the back of my brain that I’m already behind. It’s time to start planning the spring and fall veggie garden, but I’m not sure I’m ready for all of that.

I tend to be overwhelmed looking at the catalogues from Baker’s Creek, Gurney’s, Michigan Bulb and more. And, while Biceps’ nose is stuck in a book as he continues his college studies, mine is stuck in every book relating to natural child birth.

He suggested I take a year off from gardening.

The thought rolls around in my tiny brain as I picture a spring and summer with no weeding, no sliced up hands from me hastily picking okra without gloves on, no fisticuffs with tiny rabbits.

It’s tempting. But, then I look at this….

…and this…

…and this…

…and the smell of this heavenly dirt right in my own backyard.

I remember the fresh salads, the baked zucchini and the cherry tomatoes I ate like candy all summer long. I long for the peppers to grill, the carrots to roast and the okra to slice up and devour in one sitting.

I throw all of the oldest catalogues in the recycling bin and retrieve the sticky notes, pens and highlighters that will soon be flying as I plan the 2014 garden.

It’s time to get down to business. It’s time to put on my big girl underwear. How do you plan your garden?

Things are happening right now.

Quite often I get caught up in tomorrow’s to-do list. Or even the next day’s, or next week’s, or next month’s. Every once in awhile, I’ll have a quiet moment as I sit on my back porch, watch the sun break through the darkness, the birds wake up-and I’m reminded of the “here and now”.

Here are a few things happening right now.

This guy is busy burrowing through the grass chasing a worm. It’s a thrillingly slow chase.

I’ve created “The Birds” in my backyard due to a bagful of old bread. I’m a little afraid of eyeball removal by aforementioned feathered foes, but you gotta take risks sometimes.

This hot little number has been studying every spare minute to take his year end test-which secures his job with Tulsa Fire Department-today. The term “year-end test”, has become the butt of many a joke. Just say the words out loud.

Yep. Sounds like urine test, doesn’t it?

I have harvested okra, tomatoes and peppers this morning-and in turn reaped the benefits of 576 bug bites, 2 muddy shoes and one irritated-by-okra-leaves arm.

As I folded laundry, did dishes and got ready for my day-my mind raced through my real estate listings and everything I needed to do-(while “Love Shack” by the B-52’s and “I want to hold your hand” by the Beatles synonymously played in the back of my brain-obviously).

I knew I needed to quit worrying and grabbed the book of absolute truth. (My thoughts are italicized).

“Therefore I tell you, do not worry about your life (seriously-me not worry?!), what you will eat or drink (I think about what I’m going to eat next while I’m still eating); or about your body (I find flaws on it nearly every day), what you will wear (it only takes me a few hours to decide). Is not life more than food, and the body more than clothes? Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father (or Rebekah) feeds them. Are you not much more valuable than they (am I? woah.)? Can any one of you by worrying add a single hour to your life? (you’ve got a good point there, God…)
Matthew 6:24-34

During my “here and now”, worry tends to take over. But after reading this scripture, I was reminded to stop and observe the mushrooms (I have no roses to smell) and give my worry, fear, anxiety, and stress over to God. After all, if He can prompt some girl in Tulsa to share her day old bread with the sparrows, won’t He see to it that I’m taken care of?

Roasted Cherry Tomatoes

I shared this recipe last year and I have never recycled a post before. But I’ve had so many people asking me how I “made those awesome tomatoes”, that I thought I’d share it with you again with a BONUS feature.

At the bottom of this post, you now have the ability to print off a recipe card, rather than trying to write down all the details on some scrap of paper.

Score!

So, hello there. Don’t you look delicious? Let’s get started on this easy and very pleasing process of roasting cherry tomatoes, shall we?

Here’s all that you’ll need to make Oven Roasted Cherry Tomatoes:

Prep time: 5 minutes, Cooking Time: 1-1 1/2 hrs, Skill Level: Easy
1/2 tsp Basil
1/2 tsp dried Garlic
Cherry Tomatoes-enough to fill a pan
Cooking Spray
9 x 13 pan

Preheat oven to 400 degrees.

Spray the 9 x 13 pan with cooking spray and pile in the cherry tomatoes. Sprinkle basil and garlic on top, adding more than the 1/2 tsp of each, if necessary.

After about 30-45 minutes, when the tomatoes are becoming soft, carefully turn the tomatoes over once.

Place back in the oven for another 30-45 minutes, or until most tomatoes have turned brown on at least one side.

Garnish crackers with your delicious oven roasted tomatoes and “Laughing Cow” spreadable cheeses. Or use as a pizza or salad topping, on a sandwich or by themselves. They are delicious no matter what you do with them.

From my garden to your brain. I hope you enjoy!

Delicious & Easy-Roasted Squash

The bees are pollinating and doing their thing in my garden. In turn, those creative little buzzy guys are making some UGO (unidentified ground objects) for me to play around with.

Take this mix of zucchini/butternut squash. To understand the enormity of this squash, that is a beefsteak tomato next to it (about the size of a baseball).

This hybrid offered yellowish skin with a beautiful zucchini coating.

I had to taste it-in the raw-and the flesh was sweeter than your average zucchini. I decided then and there, it must be cooked! Or roasted. And eaten. And enjoyed. And boy was it enjoyed.

Here’s all that you need to roast your very own zucchini-hybrid or not (printable recipe on the bottom):

1-2 Sizable Zucchinis
4-8 Cloves Garlic
1 Medium Onion
1/4 C Olive Oil
Salt and Pepper to Taste

Preheat the oven to 400.

Start by slicing the zucchinis into rounds, then cut the rounds in quarters.

Slice the onion into large rings and then in half.

Disrobe the garlic and smash each clove (a little bit) with a spoon or the palm of your hand.

Line one or two 9 x 13 pan(s) with aluminum foil and add the zucchini, onions and garlic. Drizzle the olive oil over the top of the vegetables.

Roast at 400 for 40 minutes, stirring once halfway through the roasting time.

Enjoy as a side, or as a full meal-as Biceps did.

Below is the printable recipe for those of you that like that sort of thing.