Gardening with a Baby

I have to admit there were years where I didn't garden.  Those years were when my children were under 2 years old.  It was just to busy of a time.  Now that I'm in the over 60 crowd I never in a million  years thought I'd have a baby when I planted this huge garden (size of two city lots).  Then three weeks ago our 6 month old granddaughter, Gabriella Nicole (Gabby), joined us.  What to do?  Well we've hired a helper and need to hire another one, but Gabby does enjoy going to the garden for short periods of time.

Today's Harvest

I just love growing my own food, 

knowing how it was raised and using it fresh. 

We could have harvested some kale, herbs and other things but this was all I was willing to work with right away.

Supper tonight will be Beef & Brocolli (our own grass-fed beef), lunch tomorrow will be a yummy Salmon, Asparagus Quinoa Salad.  Tonight we'll make some Strawberry Ice Cream with our Fresh Goat Milk. The spinach will likely be used in some Green Smoothies and/or a Frittata for Breakfast!

Need some recipes?  I'll send them along soon!

Love to have some fresh fruits and veggies like these?  BUY LOCAL!  If you are local to us (within 100 miles) then contact us to purchase some great organically grown, GMO free food!  CONTACT US

Salmon Kabayaki - Low Carb Meal of the Week - Gluten Free

Salmon Kabayaki
serves 4



1 pound salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
1 cup Plum Sweet & Sour Sauce
1 tablespoon extra Virgin olive oil
1 tablespoon grapeseed oil

1. In a small saucepan over medium heat, warm the sauce
2. Place oils in a large frying pan over high heat
3. Place salmon in frying pan, do not allow fillets to touch each other
4. Fry for 2 minutes until the bottoms are browned
5. Brush sauce on the fillets
6. Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flake
    
7. Nutritional Info
   • Servings Per Recipe: 4
   • Amount Per Serving
   • Calories: 302.2
• Total Fat: 16.0 g
• Cholesterol: 80.5 mg
• Sodium: 3,213.5 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 0.0 g
• Protein: 28.8 gs easily and is cooked through

Orange Broccoli

• 2 pounds fresh broccoli florets

• 5 tablespoons butter, cubed
• 1/4 cup orange juice
• 1 teaspoon grated orange peel
• 1/2 teaspoon salt
• 1/3 cup slivered almonds

1. Place 1 inch of water in a saucepan; add broccoli.  Bring to a boil.
2. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
3. Drain and keep warm.
4. In the same pan, combine the butter, orange juice, orange peel and
5. salt; heat until butter is melted. Return the broccoli to the
6. saucepan; toss to coat. Transfer to a serving bowl; sprinkle with
7. almonds. Yield: 6 servings.  

Nutrition Facts: 1 serving (1/2 cup) equals 166 calories, 13 g fat (6 g saturated fat), 26 mg cholesterol, 334 mg sodium, 10 g carbohydrate, 5 g fiber, 6 g protein.