We baked a rainbow cake, sang Happy Birthday and ate it. We dug up a bed of potatoes, graveled in the dirt to find them, tossed them into a bucket and cooked them for dinner. We picked corn, shucked them, discovered they were dried up and fed them to the chickens. We cut flowers, arranged them in glass vases and put them on the dinner table. We picked 100 tiny “spinner gourds”, spun them like tops and gave them away to friends to seed-save for next spring’s planting. We had the privilege of watching our grandchildren master new sports on the lake that at one time they weren’t so sure about trying. Bonus good feels for getting to witness our son’s joy as he watched his kids delight in their accomplishments. All weekend I thought about my grandparents and my mom and all the ways they modeled grand-parenting for me. So grateful for them. Wish I could tell them how much I love and appreciate them. #grandparenting
@doriegreenspan ‘s Summertime Tian Recipe. So darn good. This was my first attempt. It was a great recipe to use up August’s abundance of garden veggies like eggplant, zucchini, tomatoes, red onion, garlic, and basil. I had to use more veggies than called for because my pan was larger than Dorie’s. The next day (last pic) I made it again and added 1/4 tsp of crushed red pepper flakes to the bottom layer of herbs and a few shakes of balsamic vinegar just before baking. I added sweet bell peppers, too -- I have so many. Recipe can be found on @food52 #judyschickens #backyardgarden #kitchengarden #ratatouille #whole30approved
Meera’s Arugula, Feta, Cherry, and Toasted Almond Salad
Roasted Beet Salad
Blanched String Beans with Vinaigrette
Grapefruit and Greens: A Refreshing Winter Salad
Marlin’s Black-Eyed Pea Salad
@judyschickens Everyday Salad Dressing
Spring Planting Guide for Your Kitchen Garden
@judyschickens 