Plant of the Week

Yesterday's canning event (salsa, pizza sauce & tomato juice)

After much thought I have decided that I will not post a plant of the week for the next two weeks.  We have much happening in our lives in September and while I love all that I learn as I research each plant, it takes a lot of time that I need to be investing in other places right now (like canning! ;P).  I do plan to continue to post my weekly menu and hope to post several recipes as well, so don't go too far. :)

Are there any particular plants that you would like to be featured as a Plant of the Week when it comes back?

Happy Gardening! :)

On the Menu This Week (8-26 to 9-1)

For the last several years I have challenged myself to focus on using from my pantry and shop less for a couple months each winter... a Pantry Challenge.  With the end of February and this year's pantry challenge complete, I found that I really liked having a basic menu plan to guide me.  I decided to continue making a month long menu, and be intentional about using garden produce and preserves from last season.

I have just about exhausted my stock of frozen and canned garden produce from last year, but fortunately, the garden and backyard fruit are producing fresh again.  It is now my goal to incorporate as much fresh produce and herbs as I can into our meals, and then preserve the abundance for the winter and spring to come.

Overall, I have to say that intentional menu planning has been good for my family. :D  It only takes me 15-20 min to put together a new menu for the month unless I get stuck trying to think of something new to add.  If you are interested in joining me in intentional menu planning, check out my Pantry Challenge post to get an idea of how to get started.

Here is what is on our menu this week...

Garden fresh this week:
-cucumbers
-pole beans
-zucchini/summer squash
-tomatoes
-eggplant
-jalapeno peppers

Meals:
-Chicken Tacos, Mexican Rice & fresh Corn & Black Bean Salsa* - uses fresh tomato, pepper, corn
-Honey Lime Chicken & grilled veggies
-Burgers & Caprese Bites

Snack:
-fresh veggies & fruit

Preserve:
freeze minced zucchini

What are you harvesting and eating fresh this week?  Are you preserving any garden produce this week?  I'd love hear about your favorite recipes!

Happy Garden Eating! :)

*this is a recipe I hope to post soon

And the Winners are...

The Full Circle Gardener Facebook page reached a milestone and in celebration I hosted a giveaway for two gift sets!  :D  Thank you, Garden Friends, for allowing me to share my garden adventures with you, for sharing yours with me and for joining me in my little celebration. :) 

Here are the winners!

1.  Herb Garden Seed Set - Kelsey Dunnell (#4)

Unfortunately I was unable to get in contact with Kelsey. :(
I did a second drawing and the new winner is:
Becky Komrosky (#5)

2.  Garden Tool Kit - Myndi (#6)

Congratulations to both winners!
Winning Friends, please message me with your address and I'll get your prize sent to you.
(If I don't hear from you by 8pm Thursday I will draw a new winner.)

Plant of the Week: Sage

Common Sage (Salvia officinalis ) photo credit

'Sage' is a common name for a wide variety of aromatic shrubs, but only a few are used for culinary purposes.  Kitchen or Common Sage (Salvia officinalis) is a member of the Mint Family (Lamiaceae) as are basil, oregano, mint, and rosemary.  The aromatic leaves have fine hairs (tricombs) on both the top and the bottom giving them a whitish or grey appearance.  These hairs release the pungent, savory scent, that is trademark to the species, when rubbed.  While sage is used in a wide variety of ways around the world, in the United States it is predominately used to flavor poultry or bread stuffing or dressing.

Common (Kitchen) Sage can be started from seed or from cuttings, but some recent varieties must be started from cuttings.  Sage prefers well drained soils, full sun and should be planted about 2 ft apart.  Young plants need steady moisture the first year while getting established.  Harvest lightly the first year but after that trim back the woody stems every year to encourage fresh growth and the best flavor.  The National Gardening Association recommends replacing the plants entirely every 4-5 years as well if the plant is intended for kitchen use.

Happy Herb Gardening! :)

On the Menu This Week (8-19 to 8-25)

For the last several years I have challenged myself to focus on using from my pantry and shop less for a couple months each winter... a Pantry Challenge.  With the end of February and this year's pantry challenge complete, I found that I really liked having a basic menu plan to guide me.  I decided to continue making a month long menu, and be intentional about using garden produce and preserves from last season.

I have just about exhausted my stock of frozen and canned garden produce from last year, but fortunately, the garden and backyard fruit are producing fresh again.  It is now my goal to incorporate as much fresh produce and herbs as I can into our meals, and then preserve the abundance for the winter and spring to come.

Overall, I have to say that intentional menu planning has been good for my family. :D  It only takes me 15-20 min to put together a new menu for the month unless I get stuck trying to think of something new to add.  If you are interested in joining me in intentional menu planning, check out my Pantry Challenge post to get an idea of how to get started.

Here is what is on our menu this week...

Garden fresh this week:
-cucumbers
-pole beans
-zucchini/summer squash
-tomatoes
-eggplant
-jalapeno peppers

Meals:
-Zucchini Skillet* - uses fresh zucchini, tomato, onion (a favorite of mine; my family allows me to make this once a year) - didn't get to this last week; it will stay on the menu until I get my one meal :}
-Scalloped Potatoes and Ham - uses potatoes I was given this week (a change from my original plan)
-Eggplant Parmigiana & Chicken Parmigiana - uses garden fresh eggplant & homemade tomato sauce

Snack:
-fresh veggies & fruit

Preserve:
apple leathers - using fresh but slightly green apples I was given last weekend

What are you harvesting and eating fresh this week?  Are you preserving any garden produce this week?  I'd love hear about your favorite recipes!

Happy Garden Eating! :)

*this is a recipe I hope to post soon

Facebook Fan Appreciation Giveaway! (Ends 8-21-12)

The Full Circle Gardener Facebook page reached a milestone over the weekend.  In celebration of reaching 100 Facebook followers and to say 'Thank You' to all my faithful readers, I have two giveaways!  YEAH! :D  I enjoy sharing and interacting with you all and I am excited to share this celebration with you all.

1. Herb Garden Seed Set

(Cilantro, Mammoth Dill, Curly Parsley, Chives, Globe Basil) 

2. Garden Tool Kit

(Garden Gloves, Cultivator & Trowel)

Two separate winners will be drawn randomly from comments left below on Tuesday August 21 at 8pm (CDST).

Here is how to enter.
1. (Required) Leave a note below (not on Facebook) with your name and tell me what your favorite gardening tool is.

2. (Optional) Go to The Full Circle Gardener's Facebook page & click on like, then come back here and let me know that you are a Facebook fan (be sure to include your name).

3. (Optional) Sign up to receive The Full Circle Gardener's posts delivered to your email in-box.  Go to the right side of this page to "Get Posts by E-mail" and submit your e-mail address.  Then come back here and let me know that you receive The Full Circle Gardener by e-mail (be sure to include your name)

Note:  Be sure to leave a separate comment for each entry!

The giveaway will end at 8pm (CDST) Tuesday August 21.  A random drawing will be held that night.  Winners will be contacted by Wednesday August 22 11:59pm.

I look forward to hearing from you!  Good luck and Happy Gardening! :)

UPDATE:
The results are in!  Thanks to everyone for sharing in my little celebration. :)  I wish there was a 'like' button by each one of your notes because they are all great garden tools!  

I numbered each comment 1 through 7 starting with the first one and used a random number generator to find the winners.  Winners will be posted in the morning.  

Happy Gardening! :)

On the Menu This Week (8-12 to 8-18)

For the last several years I have challenged myself to focus on using from my pantry and shop less for a couple months each winter... a Pantry Challenge.  With the end of February and this year's pantry challenge complete, I found that I really liked having a basic menu plan to guide me.  I decided to continue making a month long menu, and be intentional about using garden produce and preserves from last season.

I have just about exhausted my stock of frozen and canned garden produce from last year, but fortunately, the garden and backyard fruit are producing fresh again.  It is now my goal to incorporate as much fresh produce and herbs as I can into our meals, and then preserve the abundance for the winter and spring to come.

Overall, I have to say that intentional menu planning has been good for my family. :D  It only takes me 15-20 min to put together a new menu for the month unless I get stuck trying to think of something new to add.  If you are interested in joining me in intentional menu planning, check out my Pantry Challenge post to get an idea of how to get started.

Here is what is on our menu this week...

Garden fresh this week:
-cucumbers
-pole beans
-zucchini/summer squash
-tomatoes

Meals:
Hungry Jack Hotdish (great way to re-purpose leftovers baked beans from the weekend)
Zucchini Skillet* - uses fresh zucchini, tomato, onion (a favorite of mine; my family allows me to make this once a year) - didn't get to this last week; it will stay on the menu until I get my one meal :}
Buffalo Chicken Burger & Mock KFC coleslaw
Crockpot Pork Roast & grilled potato/veggie packet

Snack:
-fresh veggies 
-Apple Muffins - uses apples I chopped and froze last fall
Preserve:
-Spicy Dilled Bean Pickles (pg10)

What are you harvesting and eating fresh this week?  Are you preserving any garden produce this week?  I'd love hear about your favorite recipes!

Happy Garden Eating! :)

*this is a recipe I hope to post soon

In the Kitchen: Caprese Style Pasta Salad

Last week I created a Pinterest inspired menu which included a Seashell with basil, tomato and garlic pasta salad that was more complicated than I had desire for on Sunday so I came up with this simple salad of my own.  Everyone (including our company) thought it turned out really well, so I wanted to share it with you.  Enjoy this garden fresh salad.  :) 

Caprese Style Pasta Salad

by: Stacy (The Full Circle Gardener)

Ingredients:
-1/2 box pasta
-1/2 c diced tomato (1 medium)
-2 Tbs fresh chopped basil
-1/2 c diced mozzarella
-1/4 c oil
-2 Tbs balsamic vinegar
-1 tsp salt
-dash pepper

Directions:
Cook pasta as directed, drain, rinse and cool.  Meanwhile, in a small bowl, combine oil, vinegar, salt and pepper.  Combine the pasta, tomatoes, basil, mozzarella and dressing in a medium bowl so that the dressing is well incorporated.  For best flavor allow the salad to sit in the refrigerator for an hour before serving.


Happy Garden Eating! :D

Plant of the Week: Parsnip

Parsnip (Pastinaca sativa) photo credit

If you are looking for a slightly sweet and buttery flavored root veggie to add to your garden, look no further than parsnips!  Parsnips originated around the Mediterranean and were a staple to the European diet (including the American colonies) until the introduction of the potato from the 'New World'.  A member of the carrot or parsley (Apiaceae) family, the parsnip is closely related to the carrot.  Wickipedia notes that the two are not easily distinguished in 'classical writings' because of their early similarities & similar naming.  Today, the parsnip has retained its creamy white color while the carrot covers the rainbow where color is concerned making them easier to distinguish.

Parsnips are known as a winter vegetable because they are 1) cold tolerant, and 2) slow growing but primarily because their flavor improves after a frost or two.  Plant parsnips no more than 1/2 inch deep as soon as the soil can be worked in the spring.  Be sure to remove all rocks and debris from the soil and plant seeds where the soil is soft and penetrable for the long taproot of the parsnip or it might fork and/or twist.  Parsnip seeds have a short lifespan and new seed should be purchased each year to guarantee a good germination.  Germination can take 2-3 weeks so have patience and mark the row or plot well so that you know where it is.  Thin seedlings to 6-12 per square foot or 3-6 inches apart.  Harvest parsnips in the fall after a frost or two, but before the ground freezes.  The root will typically be 1-2 inches in diameter at harvest.  Carefully dig the roots with a spade or fork so that the long tap root is not damaged.  If you choose to store the roots in ground over the winter, insulate them with a thick layer of straw and harvest them immediately after the ground thaws in the spring.

Happy Gardening! :)

On The Menu This Week (8-5 tp 8-11)

For the last several years I have challenged myself to focus on using from my pantry and shop less for a couple months each winter... a Pantry Challenge.  With the end of February and this year's pantry challenge complete, I found that I really liked having a basic menu plan to guide me.  I decided to continue making a month long menu, and be intentional about using garden produce and preserves from last season.

I have just about exhausted my stock of frozen and canned garden produce from last year, but fortunately, the garden and backyard fruit are producing fresh again.  It is now my goal to incorporate as much fresh produce and herbs as I can into our meals, and then preserve the abundance for the winter and spring to come.

Overall, I have to say that intentional menu planning has been good for my family. :D  It only takes me 15-20 min to put together a new menu for the month unless I get stuck trying to think of something new to add.  If you are interested in joining me in intentional menu planning, check out my Pantry Challenge post to get an idea of how to get started.

Check out what is what on our menu this week...

Garden fresh this week:
-cucumbers
-pole beans
-zucchini/summer squash
-tomatoes

Meals:
Grilled Pork Chops & Potato/Veggie Pack
Zucchini Skillet* - uses zucchini, tomato, onion (a favorite of mine; my family allows me to make this once a year ;}
Honey-Lime Cilantro Chicken 

Snack:
-fresh fruit & veggies 
-Garden Cake - uses carrot, zucchini & beet (made it over the weekend; good & very moist)

Preserve:
-Spicy Dilled Bean Pickles (pg10)

What are you harvesting and eating fresh this week?  Are you preserving any garden produce this week?  I'd love hear about your favorite recipes!

Happy Garden Eating! :)

*this is a recipe I hope to post soon

Plant of the Week: Carrot

Carrot (Dacuas carota)  photo credit

A member of the carrot or parsley (Apiaceae) family, the carrot has been cultivated for hundreds of years.  Consumption of the sweet and tender tap root is a 'modern' use of the plant whose cousins dill, parsley and cumin, are still harvested for their leaves, stems and seeds.  Carrots are high in beta carotene and other nutrients, and can be consumed raw or cooked. They are a must have for any veggie tray! ;)

Carrots are most well know for their orange color but come in a rainbow of colors from white to yellow, red and even purple.  Flavors and sweetness varies by variety as does size.  The short and stocky varieties are more tolerant of heavy clay soils while the long slender varieties are better grown in more sandy soils.  Plant carrots in full sun and deep well drained soils.  Work the soil well being sure the soil is soft and penetrable for the developing tap root as clods and organic debris can cause twisted or split roots.  The fine seed should be placed no more than 2 times as deep as they are wide (usually about 1/4 inch) and kept moist during the germination period.  Thin seedlings to one per every 2-3 inches as they grow.  Often thinned carrots can be enjoyed as 'baby carrots' (not to be confused with 'baby cut' carrots which are cut into smaller pieces for packaging and resale). 

Harvest carrots before they reach full maturity for the best flavor, usually when they areover 1/2 inch and under 1 - 1 1/2 inches in diameter.  Cut off all but 1 inch of the top and store them in a cool, moist location.  Under the right conditions, they will store for as much as 6 months. 

Happy Gardening! :)