THIS PAST WEEKEND HAS BEEN busy and has spilled over into this new week, starting with a trip to the nearby Moore’s Farmers Market on Thursday. My friend Marcie lives up there and she took me around to introduce me to some of her new farmer friends. I had a great time! I also came away with some good zucchini, other types of squash, and onions. I love the freshness of the food just brought in from someone’s farm! Two of the farmers gave me info on their farms, which are open to the public — I can’t wait to go visit. An Oklahoma winery was also set up there, and I grabbed their info on the way out, for yet another field trip.
After some quick planning, I managed to get my act together for planting some vegetables and herbs. I had my beds all prepared, but no plants. I made a quick run to the local Lowe’s and grabbed a thyme plant, rosemary plant, and organic seeds for two types of tomatoes, two types of lettuce, bell peppers, and basil (omg I love basil). Yesterday I got the plants into the beds, and all of the seed into trays. (Side note: Lowe’s also has a couple of different organic soils.) The lettuce seed is unplanted as of yet, since it is sown directly outdoors and just sprinkled with soil. We had a gully washer today, and I didn’t want my little babies washed away. I’ll likely spread the lettuce seed tomorrow. Once I get the plants hardy enough to move outdoors, I want to fill in spaces with plants that attract bees and butterflies. I’ve posted a lot of good gardening links for homemade bug sprays and other things on my facebook page. I hope you can have a look and “Like” the page.
I took Sunday to begin planning a good schedule for this blog, and I am working on some ideas for a couple of new blogs (can’t wait!) Tomorrow will be one more day of planning, and then food shopping, before I get back into the full swing of things.
Tonight I threw together this soup for dinner:
Lisa’s Farmer’s Market Soup
32 oz. organic vegetable broth
1 cup broccoli heads
1 1/2 medium zucchini, sliced
2 carrots, sliced
1/4 white onion, chopped
1 cup cooked whole grain brown rice
Cracked black pepper & thyme to taste
Cook the rice ahead and put aside (check package, can take 45 minutes to an hour). Into a saucepan or skillet, pour broth and add all vegetables. Add pepper and thyme, and bring to boil until carrots are softened. Stir in the cooked rice and serve hot.
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