Friday, November 7, 2014

It's All About Soup!

Clearly in our household, we'd starve if you said that we couldn't have soup. Here's shots of the goodness from last couple months.
Chicken Chili
Roasted Pumpkin Soup

Hearty Beef Stew

Turkey Chili with Roasted Butternut Squash

Tortilla Soup with Avocadoes

Three Pepper Corn Chili
I promise to share recipes soon.

Want to see more of what we've eaten? Follow us on instagram: Dave & Aubrey

Thursday, September 11, 2014

Lemony Roasted Brussels Sprouts [Recipe Post]

Roasted Brussels sprouts are my absolute favorite vegetable. I could make a whole batch just to snack on myself. 

Last weekend, we got about a pound of sprouts and half a dozen lemons in our Brown Box Veggies boxes. Lemon-flavored anything makes Dave happy; so, I got inspired. We used garlic from the garden.

1 lb Brussels sprouts
2 cloves garlic
2 tablespoons olive oil
Juice of one lemon (about 2 tablespoons)
Salt & pepper

  1. Preheat oven to 375 degrees.
  2. Rinse the Brussels sprouts, cut the ends off and halve them lengthwise. Mince garlic.
  3. In a square casserole dish, toss the sprouts and garlic with the olive oil. Add salt and pepper to taste. Pour lemon juice over top.
  4. Roast for about 45 minutes.
  5. Sprinkle with more salt and pepper if desired.
Enjoy! We had our Brussels sprouts with homemade mashed potatoes and chicken.

Tuesday, August 12, 2014

Let's Be Social: Our Garden on Instagram

Just because we weren't blogging doesn't mean we weren't showing the garden off. Recent photos from the Instagram feed:

Monday, August 11, 2014

Let's have a catch-up!

Wow, I can't believe we let the whole month of July go by with no updates to the blog.

I can promise that it wasn't because we didn't have plenty going on in our little backyard plots.

Shall we start with tomatoes?  We certainly had a lot this year. We've given away and blanched and frozen a bunch.

There were plenty of tomato sandwiches and one pot pasta. Shawman entered all four varieties in the Tasty Tomato Fest, but unfortunately none placed.

Our tomatoes are just starting to wind down; we pulled up the Arkansas Traveller over the weekend, but we should still have enough for sandwiches and salads for a few more weeks. And we're saving seeds, but that's another post.

And what to say abut the peppers. I don't think we've ever had such a good pepper harvest. I've been giving away the salad peppers as fast as we can picked them because there are just so many!

Our bell peppers have been amazing. We've been slicing them to go on top of pizzas, in sandwiches, in salads and anything else we can think of.

And I'm still figuring out what to do with these babies. I really want to try a stuffed peppers recipe. Does anybody have a good one they want to share? Also, still waiting on jalepenos, but we know they'll be awesome stuffed or in chili.

We harvested all our garlic in July. It has been so yummy and fragrant in various dishes.

And one little fail. We had high hope for our watermelon and cantaloupe, but unfortunately, the aphids got them so we have only one lone melon from the garden this year.

Thursday, June 5, 2014

June photo update

As you can see, we have lots of little peppers and tomatoes on the way. It's almost tomato sandwich season!

Friday, May 30, 2014

Beautiful places...yummy tastes

A little sneak peek of Shawman and pup loving on our garden this month.

The herb garden has been adding flavor in our kitchen and beauty to our home. This little sprig of spicy oregano was perfect on the bedside table.

And we have blackberries...actually I'm told dewberries ripe and ready to eat this week.

Sunday, May 18, 2014

One Pot Pasta [Recipe post]

This Saturday was a Brown Box Veggies day, and as a nice change of pace, I got to spend it helping out at the Irmo Farmers Market, which is organized by the BBV gals.

Our box this week included tomatoes and sweet onions. And since we have basil blowing up in the herb garden, a little one pot pasta wonder was definitely on the menu for dinner. We discovered this simple Martha Stewart Living recipe last summer on the blog Art @ Home, and it has been a regular favorite at our house since.

12 ounces pasta (we like fettuccine)
4 large tomatoes, quartered or  12 ounces cherry or grape tomatoes, halved 
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1/4 teaspoon pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet.

2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Discard the basil sprigs

3. Divide among four bowls, season to taste with salt and pepper. Garnish with parmesan cheese and freshly basil leaves.

Thursday, May 1, 2014

May Photo Update

Shawman started planting the garden just before Easter, and everything is finally in.

Here's the latest in photos: