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Ricotta chard ravioli with either brodo or cream sauce (a smidge of nutmeg). Have the boys help with the fresh pasta…it'll be ethereal and a happy memory of the chard (which is gorgeous). (And, um, turkey noises…)
Your gardens are gorgeous! We hit 100 degrees a couple days ago here in Southern Arizona……….totally different gardening. 🙁
Its hard to leave behind all the creative effort you put inthe garden. I left my garden in texas and moved to wyoming where i cant grow anything )-: i cheer you on fore your creativity and your gardening skills (-:
We too just bought a new property and have designed a house to build. But with the price of lumber, we are hesitating whether to move forward this year or wait till 2022. How are you and Miah handling the needs for lumber ?
Thank you for the garden door information.
I want a door close to that style of door you have.in the garden..
So fun watching your progress but I thought of something that maybe I missed… What's going to happen with Ben-tern? Thanks for sharing!
I cut the stem flat on the back of chard. Soak the leaves in boiling water in my sink for 5 minutes then wrap them like you would Cabbage rolls. I make a mixture of ground meat, par cooked rice onions, carrots and diced celery, raw egg and a bit if breadcrumbs. Put in Seasoning of salt, pepper, garlic powder, onion powder and a dash (1/4 tsp) of cinnamon..yes cinnamon. Cover with tomato sauce and bake. It's too delicious and they hold up very well.
"Free-ninety-free" !!!??? I LOVE it!!!!
Where do you get your beautiful hair buffs?
I do a Swiss/ Swiss similar to your creamed chard, I stir fry sliced garlic, sliced Bermuda onions cut in half and sliced, red, and green sliced peppers saute and remove, small red potatoes sliced and stir fried lighty 5 cups of kale shredded kail in a large bowl toss the veggies and add 2 cups shredded swiss cheese 3 beaten eggs, 2 cups medium cream salt , pepper, and nut meg 1/2 teaspoon each, top with 1 cup crushed cornflakes and 1/3 cup fresh swiss shredded, bake at 350 for 45 minutes. My guests always ask are you making Swiss/Swiss? I hope you love your new farm.
I love that headband! Where can I get that color, please?
Will y’all be taking your animals and materials from your gardens? That’s going to be a lot to move. Many blessings to you all.
I've been cooking up my chard and spinach with tomatoes (cooks in the sauce) with a bit of garlic, green onions and a little spice – delicious! 🙂
Use your hard like cabbage a d stuff it a nd put a sauce on it or cook it with mushrooms s and gar,garlic, and butter.
My Slipper Revolution BardsFest Aug 26-29 St Charles Missouri. Save 40% off slippers with promo code BARDS. We really want you on for an interview with our Patriot Gardeners
(ginny) Chard tastes earthy because it’s a beet relative. A little lemon juice helps.
Hi, how you use malbar spinach? I grow it this year for the first time and I don't really know how to use it 🙂 , if you can help I will appreciate. Thank you and God bless!
Good luck with the movin'. I'm from Oklahoma and moved out to Virginia around D.C. 3 years ago and it's been wonderful living out on the east coast. One thing I miss that I never thought I'd miss- all the huge thunderstorms in the spring. I've actually had to start sleeping with heavy thunderstorm sounds because the Appalachian Mtns keep the storms from getting too crazy here despite the fact that it's technically tropical zone. May be different for SC. I just started getting to grow again this year now that I have a good idea of the climate. Have fun getting your move on and setting up for farming! Good luck and try not to stress too much. haha
Question: what your are making your videos do you use a camera or your phone?
Are u on any alternative social media
Is there a reason that you dont screen in your high tunnel to keep the pest down ?
I’d love to see your rough garden idea sketches!
looking particularly cute today 🙂
Funny you say that about the weather this year- We are also having some funky weather here in Ontario (Canada). It has rained most of the summer, and now it is so cool it is feeling like an early fall. Sigh. lol