Skip to main content

The Last Monday Garden Update of the Year

It is hard to believe it's October already.   I spent two of the last four weeks sick so it hasn't helped me get back in the garden as I had hoped.  Nick mowed the weeds down in the garden (that's how bad the weeds were) so I wouldn't be embarrassed when the neighbors went by.  When mowed, it at least looked a little tidier.  Things are getting back to normal, thank goodness. 

I was inspired by our farm tour this year and the use of lasagna gardening so we are now working on prepping our bed for next year by laying down cardboard and topping it with our homemade kitchen scrap compost in the hopes that it will naturally kill the weeds and seeds by the time we need to prep the beds again in Spring.  We have a ways to go before we are completely done.  There is a lot of area to cover.

 Lasagna Gardening

We are still getting plenty of eggplant and peppers out of the garden everyday.  It won't be long before this comes to an end so we are savoring the last of nature's bounty.

I've highlighted some of the hanging eggplant because they are hard to notice.

I also planted two short rows of mesclun mix in the garden with some arugula.  Arugula should last here until January or so with row covers so let's hope there is enough time.  We are a little late this year but I figure what the heck.


Below are some pictures of our recent adventures in the Shenandoah National Forest.  We went for a lovely little hike on Sunday with the kids.  It was cold on the mountain but a very enjoyable day.  We are so close to the mountain it's a shame not to get out there and enjoy it more often.




Ladybug examining some bugs on milkweed.

Comments

Aliceson said…
Our weeds are at an embarrassing level these days too. At this point in the year, weeding just seems silly.

Popular posts from this blog

Below is August's Blog Hop.  Enjoy!  You can find it here.



Pixel Scrapper July 2017 Blog Train

This was a lot of fun!  Most of my artist endeavors have fallen to the wayside now that the kids are out for summer.  I was able to squeeze out a little time for myself.  I needed a few backgrounds to scrapbook our trip to Florida this year, so I created the backgrounds and elements below.  Enjoy!
You can find the files HERE.


Low Fat, Vegan, Spicy Senegalese Peanut Soup

I had the most amazing vegan soup at Revolutionary Soup the other week.  I haven't stopped thinking about how delicious it was... and that was two weeks ago.  I wondered if I could come up with something similar on my own.  I scoured the web and found some delicious looking recipes but none of them were quite right.  I ended up having to play around quite a bit.

While experimenting, I tried versions with lite coconut milk.  I figured if it worked, I'd then work on finding a lower fat alternative but it really didn't add much at all to the dish.  I ended up omitting it all together.  By contrast, the curry powder was absolutely critical.  It added incredible depth to the soup.  I used Tandoori seasoning (my favorite curry powder blend by Penzey's).

I was able to reduce the fat in this dish quite a bit by using PB2 in lieu of full fat peanut butter.  Powdered peanut butter has all of the flavor of peanut butter but 85% less fat.  You can find it at the link I provided or…