Creating an Edible Front Yard

I stumbled onto a new favorite blog, The Food Renegade, and in the interest of joining Kristen M's Friday blog carnival I am inspired to write a little more about how we created our edible front yard.

When we moved into our home 11 years ago the front yard was lush with grass. It looked fine, but I quickly came to resent it because the act of mowing the steep hills was more than a little life threatening.

Here's a picture of it from back in the day:



Our back yard is tree-filled and shady and I dreamed for years of transforming the front into an edible garden but felt overwhelmed by the time, cost and energy that such a project would entail. Finally, in the spring of 2007, we had an economic windfall and I knew exactly what I wanted to do with it: hire folks to help me plan and create an edible garden.

Fortunately, my child's labor was free but I paid almost $1500 for other labor and materials.




The raised bed is essential because the soil was in very poor condition and required quite a bit of amendment to support the 8 blueberry bushes and strawberry plants. Those plants, along with the other herbs I planted - rosemary, lavender, sage, thyme and marjoram - are now thriving.

Here is a picture of what the garden looks like today:

You can click on the picture for a larger view: off to the left is a large rosemary plant and the rest of the plants in front of the raised bed are mostly flowering plants. The bottom row has the blueberry bushes and strawberry plants.

Here is a close-up picture of a blueberry bush with sweet little buds:



And here is a close-up of the raised bed garden.


This is what it looked like last year in early summer:




We get loads of tomatoes and cucumbers by training them up the trellises. And we get glorious greens from the rest of the available plot:


Here my son proudly displayed a lovely cucumber before it was unceremoniously plucked off the vine and crunched in his mouth.

We have enjoyed our garden so much. It is definitely worth every bit of effort: I love to look at it year round and the benefits are too many to count. To me the greatest benefit is that my son knows where real food comes from.

What's Cooking 3.23-3.29

It was a great shopping day - I bought only local or organic produce and came way under my *dream* budget of $80! I spent $31.31 at Amazing Savings on the produce and $25.94 at Aldi, for a grand total of $58.38. I had to plan our menus carefully to use up lentils, brown rice, and other grains we already have in the pantry and that helped keep the cost low. Knowing that we are eating well and cheaply based on choices that rely on sustainable farming practices is just fantastic.

Here's what we're eating this week:

Monday:
Kusherie (Egyptian Lentils)
Green Salad

Tuesday:
Leftovers

Wednesday:
Fusilli, Swiss Chard and Garbanzo Beans (recipe below)
Green Salad

Thursday:
Potato Leek Soup with Pesto (using pesto stored in my freezer from my garden last summer)
Homemade Whole Wheat Rolls

Friday:
Pizza with homemade sauce and dough
Roasted Onions and Peppers
Spinach Salad

Saturday:
Sweet Potato Quesadillas (recipe provided last week, but we didn't have them because my parents surprised us with a visit and treated us to dinner)
Steamed Broccoli


Sunday:
Butternut Squash and Chickpea Stew
Couscous
Spinach Salad

Fusilli with Swiss Chard and Garbanzo Beans (and optional bacon)
I have some bacon in the fridge so I will cook a few slices to flavor the dish, but I don't miss the flavor if it's not on hand.

Total time: 25 minutes
Serves 4

12 oz. whole wheat fusilli or rotini pasta
1 bunch Swiss Chard (1 lb.), tough ends trimmed
1 slice bacon, cut into 1/2 inch wide strips (or 2 Tbsp. of olive oil if not using bacon)
1 clove garlic, minced or pressed (I usually add more)
1/4 tsp. crushed red pepper
2 cups of cooked garbanzo beans/chick peas (I prepare mine from dried or use 1 15 oz. can)
2 Tbsp. fresh lemon juice
Grated Parmesan cheese if using bacon (optional, but very tasty)
Crumbled Feta cheese if not using bacon (again, optional but very tasty)

1. Heat large covered pot of water to boiling on high. Add salt and pasta and cook as label directs.
2. Meanwhile, cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard in large bowl of cold water;swish to remove any dirt. Transfer chard to colander. Do not spin dry.
3. In 12-inch nonstick skillet, cook bacon on medium-high until browned, stirring occasionally. With slotted spoon, transfer bacon to tea towel to drain. Reduce heat to medium. To bacon fat in skillet (or a couple of tablespoons of olive oil) add garlic and crushed red pepper; cook 30 seconds stirring constantly. Add Swiss chard, beans, and 1/2 teaspoon salt. Cover and cook 2 minutes or until chard begins to wilt. Uncover and cook, stirring occasionally, 5 minutes longer or until stems are tender-crisp.
4. Drain pasta, reserving 1/4 cup cooking water. Return pasta to pot. Stir in Swiss chard mixture and lemon juice until combined. If mixture seems dry, add reserved cooking water. Top with optional Parmesan or Feta cheese.

Recipe adapted from Good Housekeeping magazine.

Girls' Night

I've mentioned before how dear my girlfriends are to me and I treasure our time together. Before my son was born I hosted regular girls' nights at my home. Since his arrival, time with my friends is at such a premium that I've chosen to gather them regardless of how their chromosomes align.

Last night was supposed to be a co-ed affair, but then one of the xy's couldn't make it and my husband, realizing he was going to be in the minority, graciously accepted an invitation to my parents' home. My boys were treated like kings and my girlfriends and I got to be queens.

Here we are holding court.


Of course, it wouldn't be an evening with my girls if things didn't get a little silly.




And then, to my great delight, we got a little jiggy with it.






We had so much fun we're already planning our next two nights out: to a karoke bar (one of our friends is like a human juke box and I'm anxious to see her in a more fitting milieu) and Pigeon Forge. I've never been to Dollywood but one of my friends says that once you go you will feel unbelievably skinny and attractive.

This week, once again, I'm rejoicing in my girlfriends.

Food Waste for the Week

No waste again this week. I think I'm getting the hang of this. I froze a large portion of the chili earlier this week and thus prevented the dreaded leftover fatigue of past weeks.

I love how this challenge has changed my habits: I wasn't so keen on menu planning in the past and I would buy items that looked good, that I thought I could pull into a meal, but often did not, creating waste.

I also had no compunction when it came to throwing out a less-than-prime piece of fruit - I could easily justify it by saying that the chickens would eat it. But this week I saw a soft spot on a grapefruit and instead of throwing it out (our chickens have never loved citrus anyway), I simply cut out the spot and we enjoyed it with dinner.

And finally, it has compelled me to stick to my menu plan. My husband and I were both tired last night and in the past I would have opted for take-out burritos or something. But I knew I had some chard that was going south and if I didn't use it quickly, it would go to waste. So I fixed the meal - in less time than it would have taken to get take-out - and I felt bolstered, by the good meal and the virtue of not wasting food or money, too.

Passing on the Gift

I’ve written earlier about how my husband and I know we are wealthy: we spend less than we make and we try to be good stewards of our resources. We are grateful for our good fortune and we're happy to share it with others.

Physician-philosopher-humanitarian Albert Schweitzer once said, “The only ones among you who will be truly happy are those who have sought and found how to serve.”

Last month I promised to write about my favorite charity for the March blog carnival at APLS (Affluent People Living Sustainably). I had forgotten about this commitment until last week when I gathered up our tax documents, which include records of our charitable donations – most notably to my favorite organization, Heifer International.

Heifer mainly assists communities across the globe through training and gifts of livestock. A family will be given a goat or a cow, for example, and the support they need to raise the animal successfully.

The animal provides milk that benefits the family’s diet directly and is also sold at market for other goods and services. The money made from the sales often makes it possible for the children to get schooling that would otherwise be too costly.

Another unique aspect of Heifer International is "passing on the gift," which is a great approach to ending poverty and establishing sustainability for many generations. Everyone who receives a gift from Heifer – be it a cow or a goat, a hive of bees, tree saplings or veterinary skills – signs a contract, agreeing to pass on what they have been given, like their animals' offspring, to someone else in need.

Heifer reports that their families expand their service beyond the three years Heifer works with them. The communities often establish micro-credit, dairy and grain cooperatives, make sure every child is educated, bring women into leadership roles, establish partnerships, and continuously find ways to insure prosperity.

In the thank you letter I receive from Heifer for my donation, they write, “Every gift you give helps create permanent solutions to poverty and hunger for children and families around the world.” That says it all.

If you’d like to find out more and donate, please go to Heifer International's website.

What's Cooking 3.16-3.22

It was an interesting shopping day: I've decided I will only buy organic or local (and hopefully both) produce when I can. I used to shop only at one or the other of our expensive whole foods markets, Earth Fare or Green Life, and only bought organic and locally produced food and spent between $150-300 a week.

I wanted to decrease our food budget in order to meet some other savings goals and went to discount grocery stores to do that. I succeeded at slashing our food costs, but I didn't feel *that* great about it. I just can't jibe the savings with my values. The practices of factory farms are not sustainable and I know the "savings" come with a cost to the environment that I am not willing to pay.

Luckily, we have a discount grocery store, Amazing Savings, that sells organic and locally produced food for 50-75% less than the other markets, but it is across town and much less convenient to get to, and their stock is often quite random. It can be frustrating to drive all the way out there and find they don't have organic spinach (like today) or some other item I was hoping to buy.

But I decided I will roll with the challenges and make the best of it,

I spent $60.90 at Amazing Savings for almost all our produce (sans the spinach), ground turkey (for my omnivorous friends who are coming to our home for a party this Saturday night), eggs and milk (all organic and locally produced). They also had a good price on automatic dish detergent (2.99 for 75 ounces), but there was only one box (you often get the feeling that some of their stuff has just fallen off a truck), so I won't count on that deal again. I spent $12.48 at Earth Fare for bulk bulghur, couscous, peanut butter and grapes (all organic). And then $17.46 at Aldi for other staples like butter and cans of beans (I forgot to soak beans last night for tonight's chili). All for a grand total of $90.84.

I am surprised that I just went a little over $10 for my *dream* budget of $80 a week for food - and that includes all organic produce, dairy, and meat for a party this week! Since I spent less than $60 last week, I think I can still come in under $320 for this month if I am careful. That makes me very happy.

Here's what we're eating this week:


Monday:
Red, Gold, Black and Green Chili
Corn Scones

Tuesday: I'm in the hospital for my 24-hour shift and we've found that leftovers work great on this day.

Wednesday:
Sweet Potato Quesadillas (recipe below)
Roasted Broccoli and Garlic

Thursday:
West African Groundnut Stew
Whole Wheat Couscous

Friday:
Pizza with homemade crust and sauce
topped with Roasted Broccoli, Peppers and Onions
Spinach Salad

Saturday: Games Night with Friends!
Ground Turkey Shepherd's Pie (This is a very kid-friendly recipe that I will jazz up with Southwestern chili spices.)
Green Salad

Sunday:
Spicy Bell Pepper Frittata
Spinach Salad
Homemade Whole Wheat Rolls

A couple of the meals this week come from the Moosewood Restaurant website. I decided since I'm promoting the restaurant in this manner, I can take the liberty of publishing one of the recipes from their Moosewood Restaurant Cooks At Home cookbook, one of my favorites. We have prepared this dish countless times over the last 16 years and we never tire of it.

Sweet Potato Quesadillas
Take about 20 minutes to make
Serves 4

1 1/2 cups finely chopped onion (1 medium)
2 garlic cloves, minced or pressed
3 tablespoons vegetable oil (I always use less)
4 cups grated peeled sweet potato (about 3 medium potatoes)
1/2 teaspoon oregano
1 teaspoon chili powder
2 teaspoons ground cumin
generous pinch of cayenne
salt and pepper to taste
1 cup grated sharp cheddar cheese

8 tortillas (8- to 10-inch), preferably whole wheat
your favorite salsa
sour cream

Saute the onions and garlic in the oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Fold the plain half of the tortilla over the filling. Cook the filled tortillas in the heated skillet (as many as you can fit in your pan) and cook each side for 2 or 3 minutes, until the cheese is melted and the filling is hot. Add more oil to the skillet if necessary, and cook the remaining quesadillas. (Keep the cooked quesadillas in the oven while you cook the remaining batches.)

Serve topped with the salsa and sour cream.

Choosing Peace

At some point I'm going to have to change my profile and let newcomers know that there is a point to the rather eclectic offerings contained within my blog: they offer insights into what makes me happy. On Sundays I try to comment on something for which I am particularly grateful, something upon which I can rejoice (my "word for the year").

I had another week full of quotidian joys. I even managed to squeeze in 3 birthday celebrations (in the same day!) with dear friends. It's easy to feel happy when all the good stuff is happening. It takes some effort to feel happy when what you are faced with something that is not so pleasant.

This week I had a pretty challenging phone conversation with my father. He wants his grandson vaccinated. My husband and I decided not to vaccinate for many reasons and after sharing the evidence upon which we based our decision, my father still believes that the benefits of vaccination outweigh the risks.

It became obvious rather quickly in our discussion that I was not going to convince him that I was "right", nor was he going to convince me that I was "wrong". He was frustrated and angry. I was upset, too. I got off the phone and wondered how we were going to feel better if we were not going to be able to agree.

Oncologist Bernie Siegel wrote in his wonderful book, Love, Medicine and Miracles, that in any difficult situation - especially one in which people hold widely divergent beliefs - one can always choose peace or conflict. (I read this book almost 20 years ago, but I always remembered it because he told the story of sharing this point with family and in response to the question, "Do you want peace or do you want conflict?" his young daughter immediately responded, "I want pizza!")

So I reminded myself that my dad was expressing concern for my son's well being. I don't have to agree with him on the vaccination issue to appreciate his concern.

Shortly after our phone conversation I told my dad that I am very grateful that he shares my desire that my son be healthy. And somehow just sharing my gratitude made the situation better.

This week I'm rejoicing in choosing peace over conflict.