June 2, 2014

From the Garden

 I've been waiting months to make Roasted Veggie Tacos with Avocado Cream and Feta. Seriously nummy. It's easy to make, just takes a little time chopping all the veggies. Since I'm eating foods that won't trigger another gallstone attack, I substituted red quinoa for the tortilla. 

So fresh. I love spring. It's pretty much awesome. 

  We spent the day working outside, and still, there's so much to do. And we're on just 1/4 acre. Some days I think I'd love to have a small farm with a white farmhouse, and some open fields lined with evergreens. We'd grow lots of dahlias, geraniums, hydrangeas, pumpkins, tomatoes, kale and zucchini. There'd be lots of fruit trees and chickens. And then I think, "You're crazy." When would we have time? And I love our yard, imperfect as it may be.

So we just keep working on it. And I love it. It's so relaxing working in the dirt. Today I planted more salvia to replace the ones my shasta daisies insanely took over. And harvested all the rhubarb. I'm planning on more strawberry rhubarb crisp and  rhubarb jam. I just have to learn how to make it first. Anyone have any pointers on canning? Or good resources?


  1. Come on over and we can make jam and do some canning! ;) Nat

  2. Beautiful post, Jess! I think this is pretty much the recipe my family uses for straw/rhubarb jam. Super easy!


  3. Nat, you just say the word and I'm coming!

  4. Thanks Lindsay! I don't know a thing about canning, but it seems like I can give it a whirl. The easier the better.