Sometimes you plan for dinner and sometimes you dig in the fridge and freezer and see what you can make up! (The later happens at my house more often than not or at least more often than I’d like to admit.)So to keep up with my unfortunate habit, I usually keep my “pantry” stocked with staples that turn any meal in to magic.And, because my husband loves the white things on his plate most, that usually involves a trip to my rice shelf.With an iron skillet or crockpot, a protein and some rice, you can turn a dinner that was going to be an afterthought into a….I was going to say work of art, but who cares what it looks like when it tastes good?!?!
Sure, there are a bajillion version of stuffed bell peppers on the interwebs and in your dusty cookbooks on your shelf.Your grandma probably has a version that she cooked when you were little and your college roommate just discovered this delectable delight to wow the hungry, post recess and workday mouths at her table.Below is Mrs. McKinney’s version when she is desperate to clean out some items in the fridge and still make the hubby, who likes a hearty meal, happy.
Keisha McKinney; Stuffed Bell Peppers {National Rice Month}
Ingredients
4 bell pepper
1 pound lean ground beef
½ cup frozen seasoning blend (onions and friends) minced garlic
1 tomato, small diced or 1 can diced tomatoes
2 cups cooked Riceland rice (leftover is fine!)
1 jar pizza sauce or tomato/marinara sauce
3 T spicy ketchup
1 Tablespoon Worcestershire salt and pepper to taste
Instructions
In a large stockpot, bring enough water to cover peppers to a boil. Place peppers in boiling water and cook for 5 minutes. Immediately remove from water and drain.
Set on a plate or paper town to rest.
Keep enough water to cook rice as directed on back of bag and pour out rest.
Pour water in a smaller saucepan and bring water back to a boil. Salt water and pour in rice. Cook as described on package. (I use a quick cooking rice. If you are using a brown rice or different kind, you will need to include prep time for the rice to cook)
Brown ground beef. Set aside on a paper towel lined plate to drain excess fat.
In pan with meat drippings, brown onions/seasoning blend with a little minced garlic.
Once onions are translucent, add tomatoes and stir together. If using canned tomatoes, cook until most of sauce has reduced.
In a small bowl, stir together pizza sauce, ketchup and Worcestershire.
Season to preference.
Remove vegetable mixture from heat and stir in rice, browned meat, and half of pizza sauce mixture.
Stir all together and fill inside of bell peppers with meat mixture. Use mixture evenly between 4 peppers.
Top with remaining pizza sauce mixture.
Bake at 350 for 18-20 minutes. Some prefer to top theirs with cheese while it bakes, you make the call!
And, if you didn’t think a recipe was enough of a tip today, here’s something that might help your sanity and save some clean up.Use a muffin tin to bake your stuffed pepper.Stand them up in the little muffin holes and bake them just as you would in a glass dish.I even threw in some chocolate pumpkin muffins around my peppers and dessert cooked at the same time! #multitasking
Enjoy your evening, round off your plate with something green, and unpack the day together around your favorite dinner table spot!
Our reigning “Arkansas Rice Queen,” Keisha (Pittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.
ARWB is proud to support our Arkansas rice producers and farm families in September during National Rice Month.
Rice production is concentrated in six states: Arkansas, California, Louisiana, Mississippi, Missouri and Texas. The Mississippi delta, which includes areas of Arkansas, Louisiana, Mississippi and Missouri, is the largest rice-producing region, with Arkansas accounting for over 50% of the total U.S. rice acreage. US Rice Federation
So, just how important is rice production to our economy, environment and diet? “Reporter Sarah Gardner says if you’re eating more rice in your meals these days, you’re not alone. Thanks to consumers with more adventurous tastes and changes in America’s ethnic makeup, rice consumption has grown dramatically. Rice farmers in Louisiana bring in a double harvest in their rice fields: rice and bright red crawfish. Meet an Arkansas farmer raising special rice for Japanese diners. And a California rice grower gets some help from school children in saving wild duck eggs.” See what America’s Heartland has to say
Rice co-products:
Rice Flour—Broken kernels of rice (white or whole grain) are separated from whole kernels during milling and are ground into rice flour, also called rice meal.
Rice Bran—Rice bran removed during milling contains dietary fiber and antioxidant-rich phytochemicals that have been found to help reduce the risk of heart disease, certain cancers and type II diabetes.
Rice Bran Oil—Oil extracted from rice bran has unique nutritional and culinary properties. It has a nut-like flavor, good shelf stability and is favored by some chefs for applications such as frying.
Rice Syrup—Mild flavored sweet syrup from rice (with range of concentrations and sweetness levels) can be substituted for sugar, honey, corn syrup, molasses or maple syrup. U.S.Rice
Cooking Rice
There are many different methods for cooking rice. When deciding which method to use, consider:
Type and form of rice being used.
Recipe and desired finished product
Cooking equipment available
Time available
Skill level of person cooking rice
Proportion of rice and cooking liquid
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general ‘rule of thumb’ is 2 to 1 (2 parts liquid to 1 part rice by volume). However, it is important to note that different rice types may require slightly less or slightly more liquid. Check the package instructions to verify the proper ratio of liquid to rice and cooking time for the specific rice you are using.
Rice Cooking Methods – Simmering or Steaming
Simmering/steaming can be done in a pot on the stove, in a pan in the oven or in a rice cooker.
PILAF METHOD The pilaf method begins by sautéing rice in butter or oil, often with herbs or aromatic vegetables (onions, celery, garlic, etc.), and then adding a measured amount of flavorful liquid (usually stock) for simmering.
BOILING METHOD The boiling method, sometimes referred to as the “pasta method,” produces tender grains of rice that are completely separate and not sticky. The method is sometimes used for rice that will be used in soups and salads.
RISOTTO METHOD The risotto method cooks rice at an active simmer while stirring in hot flavorful liquid (usually a combination of stock and wine) in small increments until the rice is tender. US Rice
For some delicious recipes for rice from our ARWB members, check out Riceland.com.
I’m so excited to bring you this outstanding program for Megaphone Summit – Foodie Friday 2016, and I look forward to seeing each one of you very soon. After reading about our phenomenal speakers, head on over to Megaphone and registerif you’ve not already done so. Hurry! Registration ends soon.
September 9, 2016
10 a.m. – 4 p.m.
Pratt Place Inn
Fayetteville, AR
Patricia Barnes
Sister Schubert
“I have always believed that each of us has dreams and desires and talents waiting to be uncovered. They start with a tiny see: a seed that we “cast” or plant, so that it can take root and grow. A seed must be cultivated with patience and love,and through faith it will take root and prosper. We cannot see what is taking place underground, yet we anticipate the arrival of that first bud, the spirit of the flower. For each of us, every seed we sow has great potential, but it is up to us to feed our dreams, nurture our ideas, an have faith that our talent will blossom. A seed, however, is just a seed, without hard work and care.
I did not wake up one day and decide that I wanted to be the head of a very successful company, but each step along the path from my kitchen table to the boardroom at Sister Schubert’s Homemade Rolls helped to prepare me for the next step. I tended each idea, each seed, with careful attention and with faith, and eventually they grew into a company that I am proud of, and I am grateful that it carries my name. I am still learning and growing, and I believe every day brings another opportunity to use the gifts God gave us: faith, hope and love.” from Cast You Bread Upon the Waters
Patricia (Sister Schubert) Barnes is a highly successful businesswoman and philanthropist whose generosity literally reaches across the globe. She’ll be sharing the story of her success, of her cooking and of her life. “Never believe that where you are right now is where you will stay. Pray, have faith and try to be of service to others.” These are the words on which Sister has stood for most of her life and are demonstrated daily through her own personal experiences.
Chef Matthew R. McClure
The Hive, 21 C Museum Hotel Bentonville
Named a semifinalist for “Best Chef, South” for 2014, 2015. and 2016 Beard Foundation Awards, Chef Matt McClure was born and raised in Little Rock, where he realized his passion for food. After studying at Vermont’s New England Culinary Institute, McClure honed his skills in Boston and worked at a number of restaurants including No. 9 Park under the direction of Barbara Lynch, a 1996 Food and Wine Magazine Best New Chef and a 2003 Beard Award winner for Best Chef of the Northeast. His next posts were at Troque, a boutique restaurant and wine bar and at Harvest located in the heart of Harvard Square, where everything was based on the region’s freshest seasonal products. After years in Boston, the lure of his home was strong and McClure returned to Little Rock, where he worked under Chef Lee Richardson at Ashley’s at the Capital Hotel.
During his tenure, McClure developed a deep appreciation for local ingredients, reinforcing his passion for Arkansas’ food culture. Showcasing the region’s farmers and culinary landscape, McClure’s menus are true to the High South, highlighting ingredients such as black walnuts, freshly milled corn meal, hickory smoked hams, peaches, melons and sweet onions. He describes his food as having Arkansas terroir which means he relies on common locally grown ingredients with their own nuances of flavor determined by the climate and soil in which they were raised.
Chef McClure will be preparing dishes with ingredients found locally. “Great local ingredients give me the ability to offer a unique culinary experience, and I am proud to be from this region as well.”
Helen Lampkin and Ashley Pointer
My Brother’s Salsa and Helen’s Table
What started as Helen’s approach to making the ordinary things in life extraordinary became a family owned and operated business focused on sharing gifts of food around the table.
Helen Lampkin, learned to love cooking as a child while helping her Dad in the kitchen. When her oldest brother gave her a recipe for salsa she put her own spin on it and continued to share her brother’s salsa with family and friends for several years until she finally launched her company in 2003.
The first jar of My Brother’s Salsa hit the store shelves in 2004. Today, this family-owned and operated business has expanded from just her brother’s original recipe to nine different flavors of salsa; including black bean and corn, fire roasted, house, and tomatillo, along with seasonal small batch salsas in cucumber tomato (Mediterranean), Hatch green chile, peach tomatilla, and cranberry orange flavors. The company also recently began making their own line of whole grain organic tortilla chips.
Lampkin said she is also working to rebrand her small-batch salsas under a new sub-brand called Helen’s Table. She’s developing a whole line of new products, from functional art, to decor, tables, and chile roasters. In her spare time, she makes and sells handmade brooms.
Writers’ Panel L to R: Madison Hofmeyer, Laurie Marshall, Heather Disarro, Mel Lockcuff, Talya Boerner, Lyndi Fultz, Sarah White
These incredible, proven writers are ready to answer your questions about your writing issues and concerns. Need style advice? How about writing for publication? Want to know how to make your writing attract more clients? How’s your grammar? Can you become a better storyteller, recipe writer, restaurant reviewer or travel writer? Get your questions ready and be prepared to participate in the discussion.
Debbie Arnold, Foodie Friday Planner
Keisha McKinney and Talya Boerner- Registrars
Lyndi Fultz, Kellee Mayfield and Jodi Coffee – Hostesses
10:00 Registration
10:30 Welcome & Introduction of Keynote Sister Schubert
11:45 Helen Lampkin and Ashley Pointer — Entrepreneurship
12:30 – 1:15 Break for Lunch (on the grounds of Pratt Place Inn)
My husband had a birthday at the end of last month.And, as is customary on this occasion, he received several gifts and cards.One card particularly intrigued me.It held a wad of cash (wahoo!!!) and a note, “since you don’t really have anywhere to go out to eat in your town, buy a treat for yourself on us.”
In the moment I laughed, agreed and was also thankful for the sentiment.
But, as his birthday money kept burning a hole in my pocket (did you catch that!) I started thinking more about our new little town.
South Arkansas is full of towns like mine; places with few eateries, the usual suspects when it comes to fast food, and probably one or two sustainable optional varieties.We look at the town, we assume its cookie cutter, and always default to our favorite spot.
I’ve heard several people locally talk about their favoritebut usually it involves an eye roll, a deep sigh and a grunt.So one day this past week, I did a little drive by during my lunch break.While I was able to hit them all during my lunch break, I had to remind myself I am very efficient with time, and we do have lots of variety in this town of mine.
I’ll begin at the red light by my house. There sits a busy gas station at the intersection by the high school.And if you were to sit across the street beginning at 10:45am, you would see a full parking lot for 2 hours.Business men, ladies, and construction workers; they come and go in the same pack in which they arrive.Inside you find people who know your name, a lavish salad bar and a daily changing “hot plate”.It meets the 1st requirement for local dive flair – if the parking lot is full, its gotta be good!
A shift from there to the town square will fill your culinary treasure box.A Mexican street truck adorns one corner and shares the parking lot with Dish Network and the DeQueen Bee, our local paper. Flanking the opposite corner is Stillwell’s Restaurant. If you ever come to town and want to meet me for lunch, this is where we will be. Open for breakfast and lunch, the daily special is always on point. French Dip Friday, meatloaf sandwich on ciabatta, and that chicken spaghetti!!! If none of those entice you, their southwest panini with a cup of potato soup leaves a little room for the homemade peanut butter pie that will make you want to slap yo’ mama in the face!The wifi always works, the iced coffee drinks flow til 2pm, and the people….they smile and ask your story.
The rest of the town square sits perpendicular to the Pilgrim’s plant and with it brings a slew of special local options.A tortilla factory! 2 mexican supermarkets, 1 of which apparently begins slow roasting carnitas on Friday night and it is all gone by noon every Saturday.Mary’s Gorditas is only open on the weekend (nuff said!). And, another famed taco truck that I can vouch for.Even a gringo can order the hand patted sopas on a Saturday for lunch! If that’s not enough around the block is a local carniceria that has the best cut of steaks and in house seasoned taco meat. (you are wanting to come for a visit now, aren’t you!)
Oh, I’m not done.We have a pandaria (Mexican bakery).A Mexican ice cream shop.A Baskin Robbins in the gas station (one of the busiest Tiger Mart’s in the state thank you Greyhound). An in town produce stand that runs year round with everything from the farm on the edge of town.An Asian grocery store at a local flea market. Pruett’s, our local grocery store is the best place for bar b que; the smoke flavor just fills your nostrils as you walk in to get your groceries.Simple Simon’s Pizza has an unusual menu (just give them an hour if you are planning to pick it up!). Then there’s the Country Girls Café that is a new Saturday morning tradition for @bigpittstop and her mister. Pancakes as big as your face and eggs that are light and fluffy.
I’ll round out the tour with the Ranch House Café.My parents discovered this place when they moved us in.It has its own smoke house outside, the usual dinner plate with sides, the unusual handmade fried pies and homemade desserts.I recently learned they make their own grilled veggies that you can substitute for any of the fried stuff.And, if you don’t hear “how y’all tonight,” then you’re probably not sitting at the right place.My dad prefers this place over my cooking and the hubs knows it’s where we will end up if I’ve had a long day.
And, I forgot a stop by NatiBCakes, Fat Chance’s Buffet, Sunrise Buffet, and the Tyson Family Store.
Variety we have.Unique dining experiences pervade.I mean I’ve been here 5 months and haven’t worn these places out yet.Look around and don’t complain, the local stuff is what adds flavor to your town!
Keisha (Pittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.
If you landed here looking for a fun family activity, or you simply want to pick fresh fruit in Arkansas, I am thankful you found this post. Cadron Crest Orchard is a great place to take your family apple or peach picking. My name is Diane Roark. I blog about easy recipes at Recipes For Our Daily Bread, and family fun travel ideas at Our American Travels.
Last year we had to find another place to pick fresh, delicious Arkansas peaches. We lived across the street from Collins Round Mountain Orchard. Unfortunately, they sold the land last year to a developer which meant no more peach picking. Fortunate for us we found another terrific place, Cadron Crest Orchard. Cadron Crest Orchard is a unique farm in Guy, Arkansas. They grow fresh Apples, Peaches, Strawberries, Watermelon, grapes, watermelon, tomatoes, sweet corn and cantaloupe that I saw. If you are looking for something else, you can call them at the number below for more information or see their Facebook page here. They are open May through September where you can walk through rows and rows of beautiful peach or apple trees. You can pick your fruit and vegetables fresh from the farm to your table.
Nothing is better than eating fresh farm fruit and vegetables except for eating the fresh farm fruits and vegetables you picked. It is super fun for the entire family. We race around the orchard trying to see who can spot the prettiest piece of fruit. A little family competition fills our basket of fresh fruit in no time.
What did we pick from Cadron Creek Orchard?
We have picked fresh peaches and apples at Cadron Creek Orchard. They had tons of beautiful apples and peaches just waiting to be picked. When you arrive at the orchard, they tell you exactly what they are picking and where to go. They even give you a basket to fill.
What did we do with all our fresh peaches?
I am from the south which means I love sweet ice tea. What makes sweet ice tea even better is peach syrup. Which I made plenty of with the peaches we picked. I also made peach fritters and slow cooker peach butter.
And, of course, everybody’s favorite – Peach Ice Cream
3 cups frozen Peaches Sliced, Slice your fresh peaches and freeze them first.
½ cup sugar
Instructions
For a Regular Blender
Chop the frozen peaches and place in a blender on high.
In a bowl whisk the sugar into the cream.
Add in the cream and sugar through the opening in the lid, stopping to stir the mixture.
Blend until smooth. (the cream will thicken slightly)
Place this mixture is a freezer container and freeze for 2 to 3 hours.
For a Vitamix
f you have a Vitamix, simply add all ingredients to the mixer with the heavy cream on the bottom. Blend on high about 2 minutes until the four separate sections form on top.
Recipes For Our Daily Bread is my personal blog written and edited by me, Diane Roark. I am passionate about family, food, travel, and my new love of photography. I enjoy using my blogs to interact with others discussing these things. My goal is to ENCOURAGE others by helping put dinner on the table with easy recipes. I also have a travel blog Our American Travels where I write about Family Fun Travels in America.
We are extremely fortunate that Executive Chef Matt McClure of Bentonville’s 21C Museum Hotel The Hive Restaurant will be one of our featured speakers at the Foodie Friday pre conference of Megaphone Summit 2016 to be held at the absolutely beautiful Pratt Place Inn and Barn in Fayetteville.
Those of you who had the privilege to enjoy Matt’s presentation at the 2014 Foodie Friday session held at NWACC will remember what a joy he was. And I’m sure many of you have continued to enjoy his okratouille and chicken recipes he shared with us that day.
Matt was born and raised in Little Rock, Arkansas, where his passion for food was ignited by hunting, fishing and his grandmother’s cooking. Following a stint at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No. 9 Park.
Eager to get back to his home state to reconnect with the ingredients and foodways of his childhood, Matt returned to Little Rock where he worked under Lee Richardson former Executive Chef at Ashley’s (now One Eleven) in the Capital Hotel, developing strong relationships with local farmers and producers and rediscovering the agricultural resources of his home state.
In 2012, Matt joined the opening team of The Hive, located at 21C Museum Hotel Bentonville. At The Hive, the restaurant’s menus showcase the unique culinary identity of Arkansas. McClure’s cooking pays homage to the High South, highlighting ingredients such as black walnuts, freshly milled corn meal, hickory smoked hams, peaches, melons and sweet onions and demonstrates Matt’s longstanding commitment to support local farmers and purveyors. (Courtesy The Hive).
In 2013, Garden & Gun, featured The Hive in it’s Feb/Mar edition.showcases the refined, country cuisine of the High South, focusing on the local ingredients of Northwest Arkansas and the region’s traditional methods of cooking. Matt was a James Beard Award semi-finalist for the “Best Chef: South” award in both 2014 and 2015, and was awarded Food & Wine Magazine’s “The People’s Best New Chef” award for the Midwest in 2015. He is also an active member of the Southern Foodways Alliance.
Upon dining at The Hive, you will be served Matt’s Buttermilk Corn Bread along with a dish of sorghum butter. I just happened to get lucky and received a copy of his recipe. The sorghum butter recipe is from Anson Mills. While it may not be Matt’s recipe, it’s pretty darn close.
I suppose you’ll just have to make it at home and then visit The Hive in order to make your own taste comparison.
In the meantime, go get yourself registered for Foodie Friday. I’m eager to see your smiling faces and am so excited to be sharing our amazing line up of speakers for you.
Details on the agenda and speakers will be coming in a couple of weeks. Just a head’s up
Our Foodie Friday day will START at 10 a.m. this year.
8 Tablespoons good quality unsalted butter, softened
3 Tablespoons sorghum molasses
Fine sea salt
Instructions
Cornbread
Preheat oven to 425°.
Place cast iron skillet and lard in the skillet to preheat.
Sift together cornmeal, flour, soda and salt into a large bowl.
In a small bowl, beat eggs and buttermilk together; add to dry mix.
Stir well until all dry ingredients are incorporated.
Add melted lard to mix and stir well, leaving a small amount of the melted lard in the skillet.
Pour cornbread mixture into the hot cast iron skillet (the same pan that the lard was melted in). Make sure there is a thin layer of residual lard in the pan. This will ensure a crisp crust.
Bake at 425° for 25-30 minutes.
Serve hot with sorghum butter.
Pinch of fine sea salt
Sorghum Butter
Using a hand or stand mixer, cream the softened butter until it is fluffy.
Reduce the mixer speed and drizzle in the sorghum. Add the salt.
Increase the speed and beat until the sorghum is fully incorporated, frequently scraping down the bowl with a rubber spatula.
Turn the butter into a small bowl or a large ramekin
Notes
I'm not sure what brand of corn meal Matt uses, but I really like Arkansas' own War Eagle Mills.
The sorghum butter is really nice on biscuits, pancakes or waffles.
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.
It is a perfect snapshot of someone who lives in an idealist-thinking world with dreams of how things SHOULD be and a head full of sunshine, happy aspirations, and an imagination of butterflies singing throughout the hills and saying, “hey, come over here, this garden is magnificent! This garden is the Garden of Eden all over again!”
I am that dreamer.
That ridiculous photo captures good intentions and good will. I HAD good intentions to install raised garden beds in our backyard this year… after the deck was repaired… and a lower deck was built… plus a new sidewalk constructed… and then I would know EXACTLY where to put those buggers. I HAD good intentions to use these tomato plants as good will. How? They were going to be a gift of love for those friends and family members who weren’t able to pull it all together this year. Our Foodie Friday gal pal Debbie Arnold was the one who shared those awesome seeds in the first place. I couldn’t let her down, right?
Instead… they grew and grew and grew and grew some more. Every day they are stretching their wings and reaching for the sky. And every day I think, “man… I should put them in the car and bring them to someone before it is too late.”
Reality check.
It’s too late.
But it is NOT too late for us to share our community gardens with each other. I love seeing your instagram photos of your kids holding that giant squash and your proud blog posts of freshly created recipes with YOUR bounty. I am so proud of you!
And then I got to thinking… we have a community garden of sorts, a virtual community garden.
So, keep sharing.
Keep growing.
Keep reading and commenting and reaching for the sky.
May your garden be blessed with a zillion butterflies.
Arkansas Women Blogger member Lyndi Fultz writes about living and eating well inspired by life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and- honey. She doesn’t think you have to live in the big city to be a foodie. All you have to do is explore your own backyard. Light-hearted and approachable, nwafoodie is conversational with a healthy and simplistic approach to eating well.
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.
ttman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.
artist, blogger, and sometimes homesteader. She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at 
