Fed up. Hoops Up!

This is a post from last April as we gave up waiting for Old Man Winter to leave us alone. I am hoping to get some therapeutic alone time in the dirt this weekend and set up some hoops to get a jump on this season – a whole month earlier than last year!! If all goes as planned, I hope to get some spinach, asian greens, beets, onions, radish and turnip in the ground under tunnels and some snow peas under frost blankets. I can’t wait to get my hands dirty!!

Nova Scotia Roots

It snowed again today.  No accumulation, but big, wet, yucky flakes came down.  Again.  Mother Nature and I are having a time out.  A pause.  I am trying to be the bigger person and not throw a full on hissy fit – it is pretty tough, but so far I am in for the win.  This past weekend was glorious!  A large amount of snow had melted and by Sunday evening I had 4 raised beds thawed and moist and the main veggie bed almost visible.  There was hope!  I even started hardening off the early veggie babies and the perennial seedlings on the porch.  Apparently Mother Nature put her big old arctic mukluk wearing foot down.  But I am no schmuck – I got prepared. That does’t mean I am happy about it.

I am now a full 3 weeks behind where I was 2 years ago, not…

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Chilly Carrots and Kale

Adversity? Nope – Hard core gardening!!  Fit for a deer?! We aren’t going to let a snow get in our way…

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Who said you can’t have fresh back yard garden veggies in the Canadian winter?! It takes some planning, some luck and a bit of crazy – but seeing little faces light up when they find veggies they planted last summer under the snow is pretty cool.

It was actually warm enough to dig under the snow with some garden gloves in the winter tunnel this morning (a balmy +3 degrees celsius!).  The strong winds and piles of snow destroyed our pitiful little tunnel, but the straw insulation managed to protect the few precious carrots we had left!!  Hubby thought he had picked most of them for Christmas dinner but there were enough little guys left for a quick snack!!  The kale is still going strong – that “vile weed” seems to survive everything we throw at it.  Thank goodness it tastes good in soup and pasta…

The beet, turnip, leek and onion tunnel is still covered in ice and feet of snow (completely unaccessible on crutches), hopefully we will be blessed enough with a few more warmer days before winter sets in again and we will be able to see some green under there as well!

Worth a try next year in your yard?

 

“Always seek out the seed of triumph in every adversity.” ~ Og Mandino

Pantry Shopping – Stuffed Spaghetti Squash

As promised (though delayed thanks to life), we had leftover sauce from our veggie lasagna and some spaghetti squash from the garden in the cold room (it will last all winter in a cool dark space after picking in the fall).  Instead of noodles, the girls love spaghetti squash roasted in the oven and stuffed with spaghetti toppings.  I prefer it to pasta; it is not nearly as filling, obviously not processed and doesn’t leave me feeling so stuffed!  Plus – it is way more fun to “pick our pasta”! We have made veggie stuffing alternatives using mushrooms, butternut squash chunks, onions and beans instead of the meat but I will admit that my 2 meat-a-tarians prefer it this way.

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Stuffed Spaghetti Squash

From the cold room

1 large spaghetti squash, dried oregano, thyme, chives and crushed chilis peppers

From the freezer

1 pound each of local hot Italian sausage (Cavicci’s meats makes great sausage!) and ground beef, pork, chicken or turkey, browned.

Ingredients for tomato sauce – We had left over sauce to use, about 3 cups worth.  If we have none prepped, to make enough for 1 large squash we normally use the equivalent of 1 large can of frozen tomatoes (about 15 frozen paste tomatoes), 2 chunks of frozen basil (about 2 tbsp), dried herbs and some garlic scapes.

For this recipe, if I don’t have any sauce actually cooked, I will just blender the tomatoes with the basil, 2 cloves of garlic, 1 tsp each of dried thyme, oregano, chives and salt and pepper. We then add the “sauce smoothie” directly into the meat and warm it in the browning pan. Easy, easy cheat!!

From the fridge

1 cup each of cottage cheese, ricotta and mozzarella cheese

How we did it…

After halving and seeding the squash, we roasted it face down with a bit of olive oil at 350 degrees for roughly an hour (or until for fork tender.)

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In the meantime we combined the meats and left over sauce. In a separate bowl we combined the ricotta, cottage cheese, 1/2 tsp of crushed chilis and 1/2 tsp each of extra oregano and thyme.

Once roasted we filled the bottom 1/2 of each side of the squash with the cheese mixture and the top 1/2 with the meat and tomato sauce mixture. We covered the top with grated mozzarella and returned to the oven to bake until bubbly. We devoured this with a green salad with pears, seeds, dried cranberries and apples – all local!  Yum.

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LEFT OVER BONUS!  If the squash is a bit smaller, the left over meat and cheese mixtures can be added to brown rice with some black beans and salsa to make another great quick meal!

Now what to do with all of the frozen kale and carrots….? Soup!!