Do you have aspirations for a home garden but not enough time, land, or whatever is needed to make it happen? It’s okay, because we have Plan B.
Plan B is buying locally what is farmed locally.
On Friday I ran around town and purchased groceries from here and there, all the while keeping my eyes peeled for local produce. Here’s a sample of what I found and I barely scratched the surface!
Walmart
I was happy to see that my local Walmart is calling out locally farmed produce. From cabbage to sweet potatoes to berries, I applaud this so stinkin’ much. Does your local Walmart have the same?
nwafoodie (Lyndi Fultz) is a hub for food happiness. Arkansas Women Blogger member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. nwafoodie conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.
From the abundance of tomatoes and okra in our yard to the neighbors who knock on our door with a bag full of squash to the localfarmer’smarkets brimming with gorgeous homegrown edibles, we stay stocked. Summer is my favorite season for many reasons, but the meals that come with it rank high. The recipes from my own garden usually include two steps: slice and eat. Sometimes this recipe is reduced to pick and eat (a little dirt won’t hurt).
Our bunch has grown a backyard garden for six summers and we have learned so much with our hands in the dirt. The best thing about our veggie patch, however, is that we work it together. The boys love planting and three-year-old Nora is the best cucumber picker I know. It’s a great family project to teach your kids where food comes from and encourage them to eat fresh!
On this Foodie Friday, however, I think I’ll go beyond a plate of sliced heirloom tomatoes (although we both know that’s a meal in itself). I’m sharing one of my husband’s specialties that’s served regularly around here. It’s a one-pan wonder that only requires a little chopping as prep work. It’s Jonathan’s Famous Stir-Fry and it incorporates veggies from all over town.
He whipped this up recently and included a garden pepper, the neighbor’s yellow squash, and sugar snap peas frozen fresh. Read on for an easy recipe that the whole family will love. Use whatever crispy, crunchy veggies are growing in your area and change it up regularly for new flavors every time. We like to sub shrimp for the chicken sometimes. Make it your own and enjoy!
Cut the chicken into small pieces and put into wok or skillet with 3 tablespoons vegetable oil over medium high heat. Sauté until done, add half of the soy sauce stir and remove from wok.
Add another tablespoon of oil and the carrots and stir-fry for 4 minutes.
Repeat for peppers onions and garlic together.
Repeat for squash.
Repeat for peas.
Repeat for broccoli.
Add chicken and remaining soy sauce and bring up to temp.
Add two cups rice and just shy of 4 cups water to medium sauce pan. Bring to rapid boil and reduce heat to simmer cover and cook for time listed on the bag.
Plate the rice and then top with stir fry. Salt and pepper to taste. Yum!
Jessica Bauer is a small-town girl raising her bunch in southwest Arkansas. Her cast of characters includes a husband of 10 years, three mostly sweet kids, and 11 chickens. She blogs about them all at Life With the Bauer Bunch. Stop by to check out the good, the bad, and the funny in motherhood.
Well not actually that would be quite a mess and a very odd geological event.But I’ve got vegetables galore.I’m juggling multiple varieties of tomatoes, squashes and cucumbers, peppers of the rainbow, okra, and peas.So many peas.
And I love it.
I love taking the time and effort to grow my own food.I reap the benefits both taste and health-wise.There are so many more tasty varieties of vegetables that never see the produce section of the grocery store.The range in flavors and colors abounds.I also get to make sure that I have the varieties my family will eat the most.And when you grow your own food you are in control of what goes in, on, and around that plant as it grows.
Here are some quick and easy ways to use the abundance of your backyard.
Add fresh tomatoes to your spaghetti sauce or chili.
Thinly slice cucumbers and squash to make easy refrigerator pickles.
Dry or freeze peppers for later use.
Okra is a great addition to curry or to throw on the grill.
Here’s a great recipe for those all those zucchini that grow bigger than your forearm before you know it.
Jeanetta is an artist, blogger, and sometimes homesteader. She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at JeanettaDarley.com. Or follow her on social media @jeanettadarley
There is nothing I enjoy more than fresh garden food. Farm to table. That is my forever trend. I have had or been around a garden my entire life. Around six years ago, I transitioned from traditional rows to a square foot garden. Growing more in less space was the perfect solution for a backyard gardener on-the-go like myself.
Gardening is something that is often passed from generation to generation. My grandfather inspired my dad’s love for gardening, and my dad inspired mine. I remember being very pregnant with my youngest when making the finishing touches to my square foot garden. My dad was right there with me. This year I was able to finally convince him to install a square foot garden is his own backyard. History repeats itself!
There are several reasons why a square foot garden works for me:
You can grow a lot in a small space.
It’s aesthetically pleasing. This is really nice for type A folks.
Few weeds means less maintenance. Mama ain’t got time for that.
Reasons why I love small space gardening:
It’s therapeutic.
It gives you a chance to experiment.
You have food in your backyard. This is the coolest. Watching something go from a seed to something edible on your plate never ceases to amaze me. Kiddos love it, too, and they tend to try things they normally would not.
Keep in my mind there are ups and downs in the adventure of growing food. Mother Nature is a beast. Some years you may have cucumbers growing out of your ears and peppers for Peter Piper to pick. Other times you may only have enough tomatoes to have one fabulous BLT and the rest are little runts that make salsa a time or two.
For me, it’s the adventure of the game. I learn something new every season.
I dive into unknown territory head first. I don’t follow the rules. I don’t grow what I know, but many times experiment and grow what I know nothing about. I enjoy growing different varieties: cucumbers of all shapes and sizes, heirloom tomatoes, peppers from mild to hot, and umpteen different greens to fill my salad bowl. I have three little helpers that I hope to inspire to have a garden one day. And maybe they’ll enjoy their veggies along the way as well.
Thankfully, I don’t have to rely on my backyard garden to feed my family. I am fortunate to be able to trust my true indulgence of locally grown goodies to the farmers of my local market. I am truly grateful of their knowledge, work ethic, and willingness to dig in the dirt and grow food in abundance.
This year has been somewhat different. My focus is in many different directions and my garden has taken a back seat. It’s frustrating to me in some regard, but I’ve tried to stay positive and be grateful for all my garden offers.
The one and only pepper I harvested from a plant the entire season, but boy was it huge.
The massive amount of over-wintered swiss chard.
The tiny harvest of tomatoes.
Growing something for the very first time.
Saving seed.
Thankfully, the hubs and I love swiss chard. It’s super easy to grow, super easy to prepare, and super easy to cook. And to top it off, it’s super tasty. Oh, and how can I forget? It’s super healthy! Make sure to harvest the chard in the morning or evening when it’s not so hot. Strip the leaves from the stem and wash the greens several times. Be sure and check for little critters that like to hide in the folds and crevices.
Jodi Coffee, who blogs at The Coffee House Life, is the mom of three beautiful and energetic little girls that ALWAYS give her something to blog about. She loves to try new things — food, travel and adventure. In her spare time…wait a minute. What is that? She enjoys training for triathlons, and is currently chasing a lifetime dream of crossing the finish line of her first IRONMAN. She is a backyard farmer, a farmers’ market manager and enjoys helping bring healthy opportunities to her community.
It’s Fall, y’all! Well, at least that’s what the calendar is telling us. The temperatures here in Southwest Arkansas have yet to fully give way to the cool days of Fall. We have been teased with a few drops into the 50’s and 60’s and then back up again in the high 80’s and low 90’s. It does wonders for one’s sinuses and can make a mama go mad when trying to pack for a weekend with three littles. Packing enough clothes to cover a range of temperatures TIMES THREE has likened our crew to that of the Beverly Hillbillies…and I have an oversized vehicle!
As I was saying…
My garden is in an in-between phase as well. My summer veggies are tuckering out and my newly planted cold crops are taking their sweet little time. It’s hard to go from eating from the garden every day to “watching the kettle boil”… a mistake I hope to avoid next season.
One reliable source is my herb garden. I LOVE herbs. I love them for many different reasons, but one that tops the list is the fact that they are fairly low maintenance. I keep most of my herbs in pots. It helps to keep them contained (to an extent) and they each hang out in their own space.
In a time when it’s officially one season and feels like another, I tend to stick with food and drink that pair with the temperature. The fashion world doesn’t seem to be this tolerant). I can’t eat chili or drink hot chocolate when it’s 85 degrees out. Just. Not. Right. SO, fortunately, there are ways to eat fresh and roll with Mother Nature.
I am constantly trying to come up with ways to use the fruits of my labor. Literally. As in, the stuff from my garden. During this ‘tween phase, a nice cucumber-basil lemonade is the perfect way to celebrate the phasing out of summer and the welcoming of Fall. It’s simplistic yet divine. It’s refreshing and fabulous all in one. And speaking of ONE, this recipe is for ONE. My kiddos turn their noses up at my herbal concoctions (in actuality they pinch their little noses…they’re not fond of the smell), SO this is something I enjoy solo. Being SOLO and having the time to sip on some lemonade is a rare occasion. When I am able, I treat this mama right!
I go out and grab a few stems of basil from my herb garden. I suggest placing them immediately in a mason jar or vase of water as the leaves will brown quickly. Take one or two lemons (depending on size) and juice the fire out of ‘em. I mean juice the JUICE out of them! Add your basil and cucumber and get to muddling.
Since I don’t own a muddler, I used the end of one of my nifty handmade spoons made by my Dad. This can be rather therapeutic. (Especially if the dogs just tracked in grass on a freshly mopped floor…hypothetically speaking and all.) Add the sweetener (I used Stevia) and water. Stir and let the flavors hang out for 10-15 minutes.
This may be a good time to go and start some laundry or move the clothes over to the dryer. Or, you could flip through your favorite magazine. But, you may want to save that until you have your drink in hand. When the time is right, transfer ingredients to a mason jar filled with ice. And YES, I do recommend a mason jar. It makes it that much better.
Garnish with cucumber slices and basil. Walk around, enjoy the weather. Take it poolside. Oh no! No glass poolside! (Rules are made to be broken, and besides – you’re home alone. The kids will never know.) Check out the garden. It will help you cope with those oh-so-slow sprouts.
And there you have it. Simplicity at it’s best!
But, just in case, here is the printable recipe just for YOU.
3/4 teaspoon stevia (2 packets) OR 1 1/2 tablespoon extra fine sugar
3/4 cup cold filtered water
Instructions
Combine lemon juice, chopped cucumber, and basil leaves in measuring cup
Mix and muddle ingredients for 1-2 minutes
Add stevia OR sugar
Add water
Stir to combine
Let flavors meld for 10-15 minutes
Enjoy!
Notes
*Tip: this recipe may be doubled to amount needed if you feel inclined to invite someone to join you.
By Jodi Coffee of The Coffee House Life
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Jodi Coffee, who blogs at The Coffee House Life, is the mom of three beautiful and energetic little girls that ALWAYS give her something to blog about. She loves to try new things — food, travel and adventure. In her spare time…wait a minute. What is that? She enjoys training for triathlons, and has her sights set on an IRONMAN in the near future. She is a backyard farmer, a farmers’ market manager and enjoys helping bring healthy opportunities to her community.
Broccoli. I want to be its friend. I don’t want to fight with it, but as my broccoli harvesting season comes to an end, I am battling with this stuff tooth and claw. I try to understand broccoli. What does it need? What does it want? What is its . . . motivation? Here is where the battle begins. Broccoli wants to make seeds. Its sole motivating purpose is to set a bunch of seeds in pointy pods on tall spindly stems that come shooting up from the middle of the plant. And this is the root of our conflict. Broccoli and I, we are at cross purposes. I want broccoli to STOP when it has formed its nice big head of flower buds, to stop there and not go on with the seed-making process, not go on to fulfill its destiny and bloom.
My own sole motivating purpose is to harvest a nice big heavy head of tightly packed broccoli flower buds. That is what we are eating when we eat broccoli – the tender, delicious flower bud. You see, I am growing a market garden. I provide veggies to nearby families who have subscribed to my “Sunshine for Dinner – The Farmer’s Market that comes to you.” service. Every other week, I show up on my customer’s doorstep with a big bag of homegrown veggies, and I want them to be delighted when they unpack that bag. In order for that to happen at this time of year, I need broccoli. In the summertime, it is all about tomatoes, but in the earliest months, broccoli is about the only wow-factor I can provide. The cool weather garden is full of leaves – lettuce, chard, kale, spinach, bok choy, mustard, turnip greens, collard greens, arugula. Delicious leaves, but leaves nonetheless. That can get a little boring. I need to provide my customers with something besides leaves in their veggie bag. Broccoli always makes them smile. Broccoli, however, has only one thing on its mind: making seeds. It does not care about my needs at all.
So, broccoli and I go head-to-head. Broccoli is tricky. I start out being nice to it. I try to gain its cooperation. I plant it in a comfy covered hoop house. I give it a nice bed to grow in, full of compost. I give it plenty of space – broccoli is BIG.
A plant can easily grow to four feet across. I water it and weed it. But this year, right from the start, it fought me. It started putting on heads when the plants were only about a foot tall. That tiny stalk and puny leaves could never support the lush heavy heads of broccoli that I need so my veggie-loving foodies will smile when they unpack their Sunshine for Dinner bag. Frown.
This is the tricky part. When what the plant wants (to make seeds) is the same as what we want (to harvest ripe fruit) then things are great. We work together to that end, because the seeds it wants to make are conveniently within the ripe fruit we want to harvest. The tomato. The apple. The blueberry. The eggplant. The pepper. Perfect. Or consider the leaves that I mentioned before. Lettuce. Chard. I fully support their leaf growing habits. I enable. I am in total peaceful accord with the easiest crops that just grow leaves. Like my dear friend, kale. It is happy to keep growing leaves for a year and a half before it wants to make any seeds. Eighteen long glorious months when I have no responsibilities besides starting a sprinkler every now and then when it doesn’t rain. I can just lay in a hammock while the kale grows, rousing myself once a week to pluck off leaves to bring the doors of my customers and fill the standing order at the health food store, so the people of Texarkana can buy kale to juice and make salads and add to green smoothies. Everybody’s happy! Alright, maybe the hammock thing is a bit of fiction, but it remains that we can join with these vegetable plants in common purpose. It’s easy! We help them achieve their goal. We revel, together, in the bounty of the summer garden. Leaves and luscious ripe fruit.
But not broccoli. Poor broccoli. We have an adversarial relationship. Just at the moment its buds are perfectly formed and it is ready to burst into glorious flower, BAM! Well, more like, WHACK! There I am with the knife. It worked so hard to make this huge (I hope it is huge, anyway) head of tight blossom buds, to create a thick sturdy stem for support, to grow a beautiful rosette of tremendous leaves for harvesting the sun’s energy, all to fuel this process – its purpose in life – to make its seeds. WHACK. Into my basket. I strike the first blow in our battle. For that one plant, in our first confrontation, I win this round. But behind me, 70 other plants are quietly growing.
At this point, the only thing I have on my side is the knife. Broccoli has all the tactical advantages. The weather is on its side. Longer days. More sun. Warmer soil. All sending messages to the plant – stretch! Don’t just sit there in a nice tight head anymore, the time is NOW! The pollinators are here! Do you hear them buzzing? Quick! Stretch! And a plant hormone starts to flow, telling the stems growing between the many tiny flower buds in its nice tight head to start to grow and lengthen. While I am not watching, the stems stretch and bloom and reach up. Broccoli never rests. It never sleeps. It never watches TV or cooks dinner or goes away from home to work. It is relentless. It keeps growing. Inside the buds, yellow flowers are forming.
I have a market garden – I sell broccoli, so I need it to be perfect on a certain day of the week. Monday is the delivery day for Sunshine for Dinner. Friday, Saturday, Sunday, I am there with my knife. Even as I harvest, it is growing. I am almost afraid to turn my back on it. Monday, Tuesday, Wednesday, Thursday, it is growing. Each head is changing as fast as it can into a giant bouquet of yellow flowers. Can I make it slow down?
I try. I cut the heads that are starting to stretch and not looking so pretty. The kind that would give my customers a puzzled expression instead of a smile. “What the heck is this? The tag said there would be broccoli in this bag. Where is it?” My family eats them, the culls. When I cut off a central head of broccoli, whether it is perfect or a little loose, the feedback system in the plant is interrupted. Whatever was telling it, “Our buds are formed and perfect, now STRETCH!” is abruptly gone. That head of buds is no longer sending its message, it is in my harvest basket. The plant, I hope, resets into “make buds” mode. Now we are in phase two of the battle.
On the left, the plant is still making buds. It is compact with large leaves. On the right, the plant has entered “seed mode.” It has smaller leaves and its buds have stretched up and bloomed.
The central head is gone, but the broccoli plant also makes buds all up and down the stem. Where each leaf is attached, a group of cells starts to grow in response to the “make buds!” order. I can get broccoli to produce a whole new set of smaller but still smile-producing heads. I watch the plants to see which ones have already beaten me by passing completely into seed mode. These plants are growing smaller leaves. They are not putting their energy into making more buds. They are DONE! It is seeds or nothing for them. Poor things, they don’t get the satisfaction of finally ripening their seeds – I pull them up and toss them to the chickens.
One by one, despite my efforts, the plants move into seed mode. It is inevitable. It happens around me, one day as I am hunting among the few big squat leafy plants still giving me some small buds, I find myself surrounded by fluttering spires of yellow flowers and buzzing bees. Time for broccoli to go. The dramatic pulling up of spent broccoli plants commences and the chickens feast on them and I think, I wish I had some pigs to feed this to. Sigh. The broccoli goes gentle into that good night.
Their space is needed in the garden. Things that bear fruit need to be planted. I have other smile-inducing produce to add to the bags for now. Under the leaves, my customers find new potatoes. Big smiles. They were tired of broccoli, anyway.
Georgiaberry Mobley grows broccoli and other veggies in her hometown, Fouke, Arkansas. Since 2007, she and her husband, Kandan, have been selling their locally grown food in the Texarkana area through their Sunshine for Dinner subscription veggie delivery service. It’s the farmer’s market that comes to you! In her spare time, she teaches their two kids at home, is an active La Leche League leader, and helps out with their landscape design/maintenance firm. Find out more about her market garden and farm life, and how to sign up for Sunshine for Dinner at http://www.SunshineForDinner.com. Join the conversation on Facebook at https://www.facebook.com/SunshineforDinner. You can also find Georgiaberry onpinterest at http://www.pinterest.com/georgiaberry/ and Instagram at http://instagram.com/georgiaberrym.
artist, blogger, and sometimes homesteader. She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at 
By J
