Vegetable Gardening in Raised Beds & Containers

Well it seems like overnight our part of the world has come to life.

It's still chilly with a constant threat of rain, snow and frost, but it's slowly turning to summer.

And I'm so relieved.  So, so relieved!

And it also means that it's time to get the vegetable garden growing!

I waited to get my garden in the ground until after I completed an Organic Gardening course at our local university.  After I took this class I felt so inspired by all the amazing tips for growing all different kinds of vegetables for our region.  It's a bit tricky here with our very short gardening season, but with the right care and attention, it is possible to grow a lot!

So I'm being brave this year, stepping outside of my comfort zone, and I'm trying a lot of new things!

So exciting!

Come for a little tour of my garden in it's beginning stages, 

and see some of the things I learned in my class!

Let's start here, my raised bed:

This raised bed is where most of my vegetables are going.

I have had some trouble with this garden, and I really think it's the soil.  This bed was filled with a bagged soil from Costco, and while my flower pots loved it, my veggie garden did not.

Here are some tips I was given that I have implemented:

• I had to amend my soil by adding some organic matter:  compost or some other organic matter. My teacher suggested I try a sea soil which apparently vegetables thrive in!  I used a 40 L bag of sea soil called Ocean Plus Earth.  I was told to just sprinkle it on top of my existing soil (top dress), not to mix it in, then plant my seeds.

• For backyard gardening, raised beds planted full of vegetables is the way to go.  My instructor recommended that the gardens should be filled, with the idea that little to no soil be showing once the plants have all grown.  Fill 'er up I did! 

• In my raised garden this year I am growing a lot of veggies!  And I'm really focusing on companion planting.  The idea being to plant vegetables that like each other close together.  Just makes sense if you ask me!  Here's what I am companion planting:
• Garlic and onions - I planted these close together, and next to the radishes, carrots and parsnips.
• Radishes and carrots.  I combined the radish and carrot seeds together and sprinkled them into a row.  The idea here is that the radish seeds grow quickly, breaking the soil surface for the delicate carrot plants to come through.  Then I'll thin the seedlings as I need to as the season progresses.  (see the picture below)
• Radishes and parsnips.  Same idea here as the carrots.
• Beets
• Green Beans

And just to show you how the radish/carrot/parsnip seed arrangement works, here is what has come up in the garden 1 week later!  The radish seeds are paving the way for the carrots & parsnips!

In the back part of my yard I have arranged 4 big planters for another series of gardens.

Back here I am growing quite a few things:

I've got 3 veggie planters, and one planter full of geraniums just because they're pretty!

Here is what's growing:

Planter #1

I have put together another companion planter:

Tomatoes, peppers and basil all love to grow together!

Yum!

For those of us who have short growing seasons, it is recommended to plant these as seedlings, and not to try to grow them from seed.  I found these lovelies at our local greenhouse all ready to go!

Planter #2

One other idea that fascinated me was to grow squashes or pumpkins in a container.

I have never ever entertained the idea of growing any type of squash in my garden because I just didn't think I had the room for them!  But my instructor has a friend who grows perfect pumpkins in containers on her apartment balcony!  Amazing!  And so worth trying out!

So this year I am growing zucchini!  (and same idea here to plant them as seedlings, not from seed)

(I have too many plants in this pot, so I'm going to move a couple into another pot later)

Planter #3

This container is full of a mesclun mix.  If harvested properly, we should have salad all summer long!

Look how much has grown in 1 week!

Well, that's what is happening now!

I'm very excited to see how everything grows this season...

I'm very determined to have a fabulous harvest!  

I'll keep you posted throughout the season!

Pretty Linking:
Between Naps on the Porch, The Gunnysack, Tip Junkie

Shack's Shrimp with Prosciutto & Basil

So leading up to Mother's Day this year, my husband had been away for 4 days.  

(And the week before that 4 more days away...but who's really keeping track...I mean really?)

Needless to say I was pretty happy when he made it home in time from a business trip to make me dinner!

I don't know if I've ever mentioned this before, but my hubby can cook!  He's the best BBQer ever!

First up on the Mother's Day menu was Shack's Shrimp.

This appetizer recipe is named after, and comes courtesy of my hubby's boss!

Shack's Shrimp are To. Die. For.

We've had these twice now, and we will be noshing on them again this weekend 

if I have anything to do with it!  ;)

This recipe is a little harder to give quantities for, as it really depends on how many you need for an appetizer.  But here's what we used:

Shack's Shrimp with Prosciutto & Basil
1 bag of large uncooked prawns, fresh or frozen (we had about 20 prawns)
Basil - enough to wrap each prawn with one leaf (so about a good sized handful of basil)
Prosciutto - enough to wrap each prawn (we used 1 - 800g package)
Olive oil
Pepper
Salt (optional - the prosciutto is salty enough)

• Thaw your prawns if you are using frozen.  
• Then rinse the prawns and pat dry.

• Lay out the prosciutto, then lay a basil leaf in the centre of the prosciutto strip.
• Wrap the prosciutto & basil around the centre of the prawn.  You have no need for toothpicks to pin it all together, as the prosciutto sticks to itself.  Wrap as tight as you can without tearing the prosciutto.  See picture above.
• Brush both sides of the wrapped prawn with olive oil, then sprinkle on some cracked pepper (salt to taste, although there is usually enough salt from prosciutto).  

• Preheat your BBQ to a medium heat.
• Lay the wrapped prawns directly on to the BBQ, and cook for roughly 3 - 4 minutes on each side depending on thickness.  You don't need to grease the rack, as the olive oil on the prawns does the trick.
• The prawns are done when they start to appear orange in spots.
• Serve immediately!

SO good!

The great thing about these shrimp is that they are so easy to make, 

but they look and taste like you spent a lot of time making them!

Perfect for entertaining!

Have a delicious day!

Yummy Linking:

Tatertots & Jello, Funky Junk Interiors, Nifty Thrifty Things, It's Overflowing

Good Reads...

I love to read, and I always have too many books on the go!

I usually have a couple of new cookbooks to peruse, 

and some mindless reading (because we can't always be scholars right?).

Right now there are so many good books out, 

and with Costco brimming with good reads we buy a lot of books!

Here's what I'm reading right now!

As you can see I've got quite an array of genres here...it's how I roll

...I'm all over the place...in more ways than one let me tell you....

1.  The Feed Zone Cookbook by Biju Thomas & Allen Lim 

My hubby ordered this one for himself (how cute!)!  He is an avid biker, so this cookbook appealed to him...and surprisingly I have found it great!  It's full of simple, fresh and healthy recipes, with great photos!  We've made quite a few recipes from this book, and have yet to be disappointed!

2.  In Defense of Food by Michael Pollan

If you are interested in a different perspective on food and what we are eating, Michael Pollan's books are fantastic.  This one was one of my favourites, next to Omnivore's Dilemma.   I'd love to do a whole post on his books...

3.  Perennial Favorites by Lois Hole

I love Lois Hole.  She was a gardening guru from our neck of the woods...her books are my gardening bibles.  This one has been flipped through hundreds of times!

4.  The Midwife's Confession by Diane Chamberlain

A great easy summer read.  It's a tangled web of friendships, romances and secrets!

5.  The Magic by Rhonda Byrne

This is a great read on gratitude and opening your life to it.  It's an easy read, and great for positive thinking!

6.  Insurgent by Veronica Roth

As you may already know, I love this series.  The first book Divergent (I did a little post on it here), is one of my favourite reads.  If you liked the Hunger Games trilogy, you will most likely like this series.  Insurgent is book 2 of the trilogy, and it's fantastic!

7.  Deadlocked by Charlaine Harris

This series (which if you didn't know already, inspired the HBO show True Blood) is my mindless reading series.  It's not a scholars reading dream, but a girl needs some romance and silliness in her life right?  Even if it is with vampires and all that crazy stuff.  This book is #12 of the series. 

8.  City of Lost Souls by Cassandra Clare

This is book #5 of the Mortal Instruments series.  Again, the genre is science fiction and fantasy.  Easy reads - it you read Hunger Games, Mortal Instruments, The Golden Compass you might enjoy this series.

9.  Pure Vegan by Joseph Shuldiner

This is a new cookbook we picked up at Costco.  The recipes look fresh, delicious and healthy.  But I picked it up more as eye candy for photography!  

10.  Plenty by Yotam Ottolenghi

Again, another eye candy cookbook from Costco...I can't resist a pretty cookbook.  I'm trying to be a self-taught food photography rockstar.  I need all the help I can get on this one!

So do you have any reading recommendations?  

I'm always on the look out for a good book, so do share!

What I Love Today...

Heritage Park!

This past weekend one of our most favourite places opened up for the summer!

And because it was a beautiful sunny day, we packed up the kids and headed out to Heritage Park!

I love it there so much.  My kids have spent so many summer days there since they were babies, 

and I'm so grateful they still want to go!  

There's so much to do, and so much photo inspiration that it's really fun for all of us!

Did I mention photo inspiration?!

Hipstamatic, here we go again!

I had some fun with my iPhone this weekend!

All the old gas pumps in Gasoline Alley are fantastic...the vintage logos are great for photos!

Photo inspiration everywhere!

And my favourite part?  The farms.  The old houses and the animals!

One of the best parts?  The amusement park!  Just good old fashioned fun!

Love love love it there!  

Where do you like to take your kids on summer days?

How do you keep busy?

Have a great day!

Love phone photos?  Come follow me on Instagram or Twitter!

Pretty Linking:
Deb Duty, Life Rearranged, Simple as That

Greek Quinoa Salad

This time of year makes me restless.
I want the heat of summer.  I want the wind to go away.  I don't want the threat of snow anymore.
It's not quite summer, but there are hints of it teasing us.  It's enough to drive one insane!

One of the ways I pretend it is summer is to BBQ.  All.  The.  Time.
It's like having the BBQ going means that summer has to be here.  It has to be here.  It has to be here...

I digress...this post is about salad.
Greek Quinoa Salad.
Which, coincidentally goes amazingly with BBQ chicken!

This recipe was an experiment combining two of my favourite foods:  quinoa and greek salad!
You can't really go wrong with a good greek salad dressing and what ever salad fixings you like...
...adding quinoa just seemed like the right thing to do.  :)

Fresh.  Healthy.  Delish!

Greek Quinoa Salad
Dressing
Dressing recipe adapted from the Joy of Cooking
6 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp red vinegar  (add more or less according to your tastebuds!)
1 clove garlic, minced
1 tsp dried oregano
salt & pepper

• Whisk together all the salad dressing ingredients.  Set aside.
• In a bowl, combine the following ingredients:

1 cup black olives, regular or kalamata
1/2 - 3/4 cup crumbled feta cheese
1 cup cooked & cooled quinoa
1/2 cup chopped cucumber
1/2 cup chopped bell peppers
2 tomatoes, chopped (or cut a handful of grape tomatoes in half)
1 tbsp minced red onion

• Toss all the salad ingredients with the dressing.
• Serve!

Tips!

• This recipe is perfect for using up leftover quinoa.
• It's great served with anything BBQ'd, especially roasted chicken.
• You can serve this salad immediately, or it's even better served after it has sat for a while (an hour or so, or even the next day!)

So today again, I will turn on my BBQ and pretend that we aren't going to get snow, in May, this Thursday.  I'm keeping positive...

Have a delicious (and warm sunny) day!

Yummy Linking:
33 Shades of Green, Stuff & Nonsense, At the Picket Fence, Whipperberry, Craft-O-Maniac, Skip to my Lou

Brown Sugar Baked Granola & Trail Mix

Time for another recipe to come out of the archives!

I thought this might be a good time to repost this recipe for 

Brown Sugar Baked Granola & Trail Mix with summer upon us!

This would make a great hiking or camping snack!  

Also, if you have young ones around, I'm sure you are asked a million times a day for a snack.

I know I am.  And truth be told, I hate snack time,
because it seems to be snack time all the time around here!  

This is a simple, flexible, tasty and inexpensive snack that you can make at home!

Perfect for after school, hikes, cross country ski trips or camping adventures!

Pack it into little individual packages, and you have a transportable, nutritious
and yummy snack for your whole family!

Brown Sugar Baked Granola
Recipe adapted from love, veggies & yoga

4 cups rolled oats (don't use quick oats)
1/2 cup butter (not margarine)
1/4 cup water
1 cup brown sugar
1 tsp vanilla
1 tbsp cinnamon

• Preheat your oven to 375 degrees.
• In a medium to large pot, melt butter, then mix in sugar and water.
• Add vanilla and cinnamon.  Combine.
• Add oats.  Mix well.
• Spread onto a cookie sheet lined with parchment paper.  The granola won't stick to the parchment paper, so it's a must to use!
• Bake for 15-25 minutes.  Watch that it doesn't burn.  See tips.

Tips!

• If you like granola more chewy, then bake it for about 15 minutes.  If you like it more crunchy and with more toasted oat-y flavour, bake it longer.  One thing to note, the granola will harden as it cools, so don't fret if it's falling apart.  After about 15 minutes or so of cooling, it will harden into chunks.
• I think next time I would substitute in some honey for a nice honey flavour punch!  (I would probably do 1/3 brown sugar and 2/3 honey.)
• You can also substitute peanut butter for the butter if you want to make Peanut Butter Granola. (about 1/4 to 1/2 cup peanut butter)
• For extra nutrition add chia seeds, hemp seeds, raisins, shredded coconut...use your imagination!

Now you can make some trail mix using your baked granola!

Homemade Trail Mix

1 cup nuts of your choice (toasted or untoasted)

1/3 cup white chocolate chips

1/3 cup chocolate chips

1/3 cup cherry flavoured chips

1/3 cup large flaked coconut

1 cup raisins

homemade brown sugar baked granola

• Break up the granola into chunks.
• Combine all ingredients.
• Store in a closed container in a cool dry place.

Tips!

• The best thing about making homemade trail mix is that you can add what ever you like to it.  The possibilities are endless!  Here are some options!
• Dried fruit of all kinds:  apricots, cherries, blueberries, apples, craisins
• Smarties
• Sunflower seeds
• All kinds of nuts:  peanuts, cashews, almonds, pecans, walnuts, either toasted or untoasted.  Toasted nuts pack more flavour!
• If you want to make a nut-free version, add candy roasted chickpeas instead of nuts!

Have a fabulous weekend!

Yummy Linking:

Tatertots & Jello, It's Overflowing, Today's Creative Blog, Whipperberry

Ravishing Raspberries!

Aaaaaaand, my love of Hipstamatic goes on!

I love how it can make the same pile of raspberries 

and blackberries look so amazing in different ways!

Just a quick and fun little post for tonite!

If you want to see more of my little phone addiction, come follow me on Instagram or Twitter too!

Pretty Linking:
Life Rearranged, Simple as That, Project Alicia