Thursday, June 16, 2016

Roasted Red Pepper Hummus


I just adore hummus and wonder why I don't make it more, there's a great local restaurant near Tanglewood park called Tanglewood Pizza Co. that make a great red pepper hummus this is inspired by theirs. Its easy to make and is great as a light snack or with other Middle Eastern foods, the day I made this I also made tabouleh and grilled vegetables. 

Ingredients:

  • one can of chick peas
  • 2 cloves of garlic chopped
  • 1 red pepper sliced 
  • a dash of balsamic vinegar
  • a pinch of sesame seeds (tahini would be best but I didn't have any)
  • a dash of olive oil
  • a little lemon juice 
  • salt and pepper to taste
Method:

  1. heat the oven to 400 
  2. slice the red pepper and add to a baking tray with the garlic a little olive oil, balsamic vinegar, the garlic and a little salt and pepper, roast for 10-15 minutes until slightly charred.
  3. add a can of chick peas to a blender with the roasted red pepper, a little lemon juice, more oil, sesame seeds and water as needed to get desired consistency,
  4. enjoy 

 The farm continues to grow, I am not producing a great deal but am at peace with that want to slowly grow and mostly feed my family the first year. My kind neighbor a farmer tilled another area for me and we planted corn, sunflowers and pumpkins really hoping it establishes and we can have a pumpkin patch in the fall.



A lovely sunset recently I just adore them, the kids are off for the summer so busy with them and we have some travel coming up, stay connected on social media I will share the journey :-) '

Hugs


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Wednesday, May 18, 2016

Spicy Roasted Cauliflower



 I have seen roasted cauliflower a lot on the internet recently and like all roasted vegetables, roasting unlocks some wonderful flavors. I make a marinade with Indian spices, roast and serve as a side dish. 
I did my first farmers market a couple of weeks ago in Yadkinville NC all in all a good experience. It wasn't very busy on opening day and in truth I sold very little but its a start. It again showed me how hard farming is not only in working in the field to grow the vegetables but also finding a market for them and being able to sell them.


Tuesday, April 26, 2016

Indian Spiced Apple Coleslaw


Funny I alway enjoy coleslaw but hardly make it at home. Its a blank canvas really, allowing a variety of spices or fresh herbs to be added to impart different flavors. This one uses Indian spices and Greek yogurt two things we always have on hand. 

Ingredients:


  • 1/4 of a red cabbage finely chopped
  • 4 small apples, a mix of gala and granny smith thinly sliced
  • one cup of Greek yogurt 
  • 1/4 teaspoon of cumin powder, salt and pepper to taste, 1/4 teaspoon coriander powder 
  • 1 tablespoon of honey 
  • a pinch of chili powder 
  • a handful of sliced grapes
Method:


  1. slice the vegetables 
  2. mix the spices with the greek yogurt and combine 
  3. it's that easy :) 



The farm is slowly progressing and I have even attended a local farmers market meeting. I am going to have a wee open house this week where folks can come pick their own arugula, bok choi, salad and swiss chard. Here's the link if your local to Yadkin County NC.


I harvested my first book choi last week, so exciting!

future salad 



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Sunday, April 3, 2016

Season One - Ladybird Farm


I thought I would do a little blog post, with a update on ladybird farm , we bought a property in Yadkin county NC a few months ago and plan over the coming years to slowly grow vegetables to sell. We paid a couple of guys one a farmer to build raised beds, in a closed area to protect from hungry wildlife and add a compost bin and rain barrels, about a fortnight ago we started planting we haven't yet harvested but are excited to share the journey as we go. 

Wednesday, March 9, 2016

Speedy Rajma


 I confess with starting up the farm I have been creating less new recipes of late, just cooking routine healthy meals that I know the kids will eat. This is a simple recipe with Indian flavors, would be great with roti.


Ingredients:

  • one can of dark kidney beans and a can of light kidney beans
  • one small red onion chopped
  • 3 cloves of chopped garlic 
  • a pinch of cumin seeds
  • 2 cloves
  • one cinnamon stick 
  • one red chili 
  • 1/4 teaspoon of masala powder
  • salt to taste
  • one can of tomatoes 


Method:

  1. heat a little oil and add the whole spices to temper them, then add the onions and garlic and saute for 5-7 minutes until translucent 
  2. add the tomatoes with the masala power and salt and simmer for 5 minutes 
  3. add to a blender and blend
  4. return the sauce to the pan and add the cans of kidney beans, simmer a few more minutes and adjust seasoning if desired. 





 This morning we planted strawberries, Swiss chard, pea shoots and lettuce at the Clemmons elementary school garden. I wanted to get them in early to have plenty of time for them to grow so the kids would enjoy them before school is out. In this picture the kids are weeding :-)




 future strawberry 


Then when I returned home me and the wee man planted spinach, lettuce and peas in our garden. I will be growing in three places soon. The work on the raised bed garden has been started at the farm its looking great. I will write a blog post with pictures really soon. 





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