Great weekend for the Freedom Garden wannabe (that's me). Although the tikka-like chicken we grilled didn't come from our flock (not quite that tough) and the grilled pizza dough came out of a Pillsbury can, we did grow and/or cook yesterdays dinner in our backyard. The mini garden wall's been doing well with the salad greens, purple mustard greens and Swiss chard we planted a week and a half ago. So motivated now to do much more (except the cleanup part). If I can do it, so can you. Here's a brief video tour of our backyard. Improving the quality of videos is definitely on the to-do list.
If the video isn't clear enough, here are a few final pics of dinner last night. Instead of the veggie pizza, we ended up finishing our ground sausage and pepper pizzas in the toaster oven ($20 deal from Goodwill). Hopefully something you see inspires the wannabe Freedom Gardener in you too!
For this past weekend's Harvest Fest, I led a quick nutrition session in the school garden on the limitless possibilities for using fresh pumpkin. Besides being very healthy for you, It turns out that fresh pumpkins are super easy to cook and use. Tell a friend and save a pumpkin from the landfill today! Pureed pumpkin is delicious in recipes like Pumpkin Pie Bread Pudding (AJ's favorite dessert). After learning all that pumpkin could do, I shared the pumpkin cooking liquid (I was going to use it to water the garden) and a few tasty slices, with our hens.