I Water My Veggies With Snow

The seeds haven't sprouted yet.  (it is still a little early for that)  However, we got some snow last night.  Now we will know if this little experiment works under any weather conditions because these little plants have been put to the test!

It's Time To Start The Garden!

Wait....    

What?

That's right.  We are getting an early start this year; mainly to save money (by using seeds instead of starter plants) and to maximize harvest.

But isn't it 36 degrees outside and in the middle of February?

And isn't there still ice/snow on the roof from the wintery mix ice storm we had YESTERDAY?!

And don't the people down the street still have their Christmas reindeer décor out back?  That's another story.

 

But yes!  And we have a plan.  My secret is these milk jug greenhouses.

According to the website, you can plant it and forget it.  The seeds and seedlings stay warm enough through the greenhouse effect and the hole in the top lets moisture in....be it rain, sleet, or snow! 

PHENOMINAL COSMIC POWERS! Itty bitty living space.  Name that movie.  (two snow days at home with the kids has me disney'd out...huge hint btw)

Emery, as always, was my super duper helper during this project.  Basically you cut the jugs in half almost all the way around.  Fill the bottom half with potting soil.  Plant your seeds.  Thoroughly water.  Close lid and zip tie or tape shut. 

Most of these are starter plants that will be transplanted into the community garden.  The others, for example the corn, are testers just to make sure the seeds are still good from last year.

 

Last year, I wound up giving away a lot of our crops because I planted too many of the same type.  I found myself wishing I had planted more of a variety and envying other plots that had.  Now that I am more familiar with gardening, I am much more excited and prepared for this year.  I even have recipes in place, including canning.  I've got big plans for this year's crop!

Pot Pie You Should Try

Lately my goal for cooking has been to make recipes from things that are already in my kitchen.  I came across this recipe for homemade pot pie that looked absolutely mouth watering. *spoiler alert*- It was.  One problem, I didn't quite have everything it called for.  No worries.  Here's what I did instead...

 

Ingredients

3	whole (6 split) chicken breasts, bone-in, skin-on (I used a whole rotisserie chicken that I shredded at the end of last week that was getting ready to expire.)
3	tablespoons olive oil
	Kosher salt
	Freshly ground black pepper
5	cups chicken stock, preferably homemade (I had 1 can of chicken broth or 2 cups so I added 3 cups of water.)
2	chicken bouillon cubes (since I didn't have enough stock I added 3 more cubes to this)
12	tablespoons (1½ sticks) unsalted butter
2	cups yellow onions, chopped (2 onions) (I only had 1 onion)
¾	cup all-purpose flour
¼	cup heavy cream (I just used milk, yay less calories)
2	cups medium-diced carrots, blanched for 2 minutes (I had about 1/4 of a bag baby carrots)
1	(10-ounce) package frozen peas (2 cups) (I only had about 1/4 of a bag)
1½	cups frozen small whole onions (I probably wouldn't have used this even if I had it. 1-2 onions is enough for me.  So I used a steamable bag of frozen carrots, broccoli, and rice that was preseasoned)
½	cup minced fresh parsley leaves (didn't have this)
For the pastry:
3	cups all-purpose flour
1½	teaspoons kosher salt
1	teaspoon baking powder
½	cup vegetable shortening (I was surprised I actually had this since I normally don't use shortening. I'll probably just use all butter in the future.)
¼	pound cold unsalted butter, diced
½ to ⅔	cup ice water
1	egg beaten with 1 tablespoon water, for egg wash
	Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. (I got to skip this whole step with my rotisserie chicken)
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt (the end result was a little salty, 1tsp next time) , 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.  (This makes enough for 4 large bowls.  Next time I will half the recipe and use the 4 small ramekins I made for the kids.  You know it is a large portion when David can't even finish it.  And this is "make your self miserable trying to eat it all" yummy.)