Ramping up for summer veggies (and making Tabouli)

I’m getting a bit ahead of myself, but the warmer days have me thinking about the Spring/Summer garden planting.

We have already hit 90F here in South Texas. That is just too hot, WAY too soon for me. Last week we had another cooler down that was right up my alley and it had me opening the bedroom windows at night to cool the me down!

Tabouli

I try hard to purchase veggies in season, but I had an itch (and an event to bring a dish to) to make Tabouli (click on the word “Tabouli” to link to the recipe that I posted back in July of 2013). I picked and used as much as I could from the gardens; parsley, mint, cilantro, onion. But I did have to purchase things like cucumber and tomato (oh I can’t wait to pick that first fresh tomato!)

I am behind in my seed starting, but my tomato seedlings are up and a few of the pepper seeds are starting to sprout. I did pick up some heirloom and non-GMO seedlings at The Natural Gardener a few weeks ago. They are already potted up into gallon containers. The Natural Gardener didn’t have their pepper plants in yet, so I will check back in with them, as well as check a few other local nurseries to find some organic ones.

Reality check: last wee our temps are back in the “Texas Winter” range. We have been 25F at night with a few days that didn’t get about 45F (I know that is a heat wave for some of you out there.) so my seedlings are living in the garage and in the house for while.

What type of seeds will you be starting to prepare for the upcoming gardening season?

Sincerely, Emily

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Sunday Photos- Local

This week, we’re inspired by the leaders of natural and local, be it gardens or food.

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This week I (Sincerely, Emily) arranged a field trip for the local garden club that I am in. We went to The Natural Gardener in Austin, TX owned by John Dromgoole (has been doing an organic radio show for 30 years.) The nursery was wonderful and celebrates 30 years this year. Then we headed to lunch at a local restaurant called Jack Allen’s Kitchen. They work with local farmers to use local and seasonal food in some of the dishes.

Pumpkin Seed Pesto Marinated Chicken Breast, Portobello mushroom stuffed with artichoke gratin and goat cheese drizzle

It was a great day. Local Nursery. Local Restaurant (serving some local food!) Good Friends.

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As local as it gets. The last tomato harvest.

What have you been up to this week?

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