It has been a very difficult gardening and farming year for Iowa. We have seen over 15″ of rain in the metro alone during the month of June. 5″ is the norm. Gardens are just not thriving as that much rain depletes nitrogen levels. It’s been a season of amending, battling prolific slugs and mosquitos and waiting it out. My heart goes out to our local family farmers that have lost fields of crops. It’s been evident seeing empty tables at the farmers market. Prayerfully, our weather will turn for the best and enable them to produce abundant warm weather crops.
At my plots it’s been no different. Some of my crops are weeks behind and my fingers are crossed that they will have time to grow and produce something. If not, there’s always next year
Mami and Papi plots
I have a post coming up soon on battling fungus including blight.
Community Gardening Plots
My community gardening plots are in full sun. My hubby raised me 3 beds in one of my plots this year in order to prevent flooding that has been a regular occurrence over the past few years. Unfortunately one of the beds that is home to my peppers this year is still to low and with all of this rain we’ve had it’s been taking in way too much water. It’s draining better than it ever has, but it hasn’t allowed my peppers to grow. I have added worm castings which has helped my crops green up and I’ve begun to see some growth! I’m just praying now that there is enough season left to see some produce. I had my heart set on all sorts of peppers this year. Sadly, it’s been a couple years since I’ve had a good pepper harvest. I took the photos below a week ago and since then the crops have grown.
Rain… please stop… k.. thanks!
My crops at home are doing fabulous! They are in full sun with perfect drainage. Next year, I will replace my corn with peppers. I’m determined to have some good peppers again! Check out my corn on my front lawn. I think it looks super cute! I’ve been pretty happy as I’ve actually been receiving compliments, ha!
Well… there’s my gardening update from this city urban homesteader :D I am already thinking about planting my fall veggies and looking into winter gardening. I’m starting brussel sprouts indoors this week to hopefully harvest by December and it’s looking like I’m going to be using my Grow Boxes for winter Spinach, Chard, and Carrots. So how are your gardens doing? Make sure to share on the Simple Thursday Blog Hop!
This post is linked to the first edition of the Simple Lives Thursday Blog Hop.
- 1 bag great northern beans.
- 8 pieces thick farm fresh bacon (save the rendered fat)
- 1 large onion, chopped
- 6-8 cloves of garlic, smashed
- 1 cup ketchup
- 1 6oz can tomato paste
- 2 tbls ground mustard
- 1/4 cup dijon mustard
- 1/2 cup rapadura sugar (or dark brown sugar)
- 1/4 – cup molasses
- 2 bay leaves
- 1/2 tsp pepper
- water to cover
- Soak bean the night before
- The next day, fry the bacon until barely browned on both sides and the fat has begun to render.
- Cut the bacon into 2″ pieces.
- In a large cast iron dutch oven or pot add all the ingredients including the port fat from the bacon. Add water to about 1″ above the beans.
- Place a lid on your dutch oven or pot and bake at 325f for 8 hours. Make sure to check the beans every couple of hours and stir.
- For the last hour, uncover the lid. This will allow the beans to thicken up!
If you are heading off to work, this can be done in a crock pot set on low for 8 hours. However, reduce the amount of water to just cover the beans.
That’s it! Buen Provecho!!
This post is a part of Real Food Wednesday’s hosted by Kelly the Kitchen Kop.
A nourishing chicken salad sandwich
- 1lb diced chicken meat, fully cooked
- 2 farm fresh eggs, boiled and chopped
- 2 stalks celery, finely sliced
- 2 cloves garlic, pressed
- 1/2 cup dried cranberries
- 3/4 cup homemade mayonnaise
- 1/2 cup homemade yogurt
- 1 tsp salt
- 1/4 tsp Spanish paprika
- I usually make chicken salad sandwiches using chicken meat from homemade broth. If you need to cook the meat before making this meal, you can either boil pieces in bone for about 20 minutes or if you are using boneless chicken meat, cook them in about 1 tbls of EVOO until cooked through.
- Mix all ingredients together and chill before serving.
That’s really it! Super easy to make and delicious. Buen Provecho
I am so excited to finally share with you the new blog hop, Simple Lives Thursday, that I am taking part in with three other amazing blogs…
So what exactly is a blog hop?
A blog hop is a way to share with many people your posts on what you are doing to live a simple life. Whether that’s gardening, raising urban chickens, making your own deodorant, or cleaning supplies… we want to know about it! If you’re into homeopathy, ways to save $ by conserving energy or other ways to live frugally… we want to know about it! If you bike, cook real food, homestead or farm… we want to know about it!
This blog hop is not about driving traffic but in about sharing with others what YOU are doing. By sharing your posts on this blog hop, we can all learn something new to start implementing change to living a simpler life.
So how does it work?
Simple! Every Thursday, you link up one of your posts that relates to living simply to one of the four hosting blogs.
We will have a McLinky posted underneath our own Living Simply Thursday post. All you need to do is add your post url (not your home url), insert an image and a thumbnail of your post will be displayed across all four blogs! How AWESOME is that! More people to view what you are doing to create change!!
A great example of a fabulous blog hop is the Two for Tuesdays, Real Food blog hop. Check it out and you’ll see how your Living Simply Thursday posts will be displayed.
The only thing that we ask is that at the end of your blog post, please include a link to the weekly blog hop on one of the four hosting blogs. You can include a text link or use my Simple Lives Thursday Badge by grabbing the code below. Each of the four blogs has their own badge that you can use!
Recipe adapted from 1,080 Recipes
- 4 cooked beets
- 2 hard boiled farm fresh eggs
- 1/2 small red onion, diced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon red-wine vinegar
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- Rinse the beets and put them whole in a pan of cold water. Bring to a boil, lower the heat and simmer for about 1 hour or until the beets are tender.
- Once the beets are tender, remove them from the water and let them cool a few minutes. Their skins should slip off.
- Peel the beets.
- Cut a small slice on the bottom of each beet so they will stand.
- Hollow out the centers, taking care not to break the “shells.”
- Dice the scooped out flesh and set aside.
- Scoop the yolks out of the hard boiled eggs and set aside.
- Finely chop the whites.
- Combine the diced beet, egg whites, onion and cilantro in a bowl.
- Whisk together the vinegar and oil in another bowl, stir in the egg yolks, and season with salt and pepper, then pour over the beet mixture.
- Fill the beet “shell’s” with the mixture and season to taste.
- Store in the refrigerator until ready to serve.
Thanks for stopping by My Humble Kitchen. I'm Diana – mother of three, proud wife, and daughter to an amazing God. Here you'll find an encouraging community of like minded mothers, fathers, and everyone in between seeking to nourish our families with good, simple food. You'll find us in our gardens, foraging, canning, preserving and enjoying a simple life.
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