Saturday, February 28, 2009

The daffodils, 7 inches tall on the south side of our home, didn't care that it was 20 degrees for an overnight low two nights ago--they just keep pushing up and are nearly ready to bloom.

In the solar cold frame, despite a month of cloudier-than-usual weather, the first row of Arugula is popping up, unaffected by the freezing of the surface of the soil as they emerge.

I like working with hardy plants. They have something to teach us about thriving in the face of any adversity. And they taste so much better once they have been frozen, yet they live to grow another day...

I'm making another order from Johnny's Selected Seeds, in Maine, today. I realized that by simply reading their catalog, once a year, that anyone can learn amazing practical knowledge about growing food, and flowers, for people.

Rob Johnston and his seed company are an inspiration for me, and reading those catalogs on the long winter days and nights in Minnesota years ago certainly got our gardens and our lives on a good path to success!


Tuesday, February 03, 2009

Healthy Gourmet Personal Chef Service 509-663-8326 Weekly Food Delivery Menu: February 10 - March 3, 2009

Each week's supply of food feeds 2 people at least 2 meals (4 meals total). If you add additional foods to the Healthy Gourmet package, you can stretch your meals even further (for example, add whole grain corn chips, avocado and salsa to the Black Bean and Seasoned Rice Salad, divide into 4 servings, and you have a light dinner for 4)!

Week One: Delivery on February 10
1 quart Healing Vegetable Soup with Miso Carrots and Cauliflower
Spinach Mushroom Lasagne with Tofu
Black Beans and Seasoned Rice over Mixed Greens
1 pint Rosemary White Bean Dip
1 Garlic Whole Wheat Baguette

Week Two: Delivery on February 17
1 quart Soba Noodle Soup with Greens
Thai Curry over Basmati Rice with Baked Tempeh
Marinated Chickpeas and Veggies over Mixed Greens
2 oz. tub Leek Pesto Spread
2 rounds Flatbread

Week Three: Delivery on February 24
1 quart Potato Leek Soup
Mahi Mahi with Citrus Ginger Sauce over Quinoa
Broccoli Salad over Mixed Greens
1 pint Hummus
1 Whole Wheat Baguette

Week Four: Delivery on March 3
1 quart Minestrone
Brown and Basmati Rice Bowl with Baked Tofu, Vegetables, and Sesame Garlic Sauce
Roasted Red Peppers and Basil Pesto Pasta over Mixed Greens
1 pint Spicy Pinto Spread
1 pkg. Parmesan Bread Sticks

Please see previous post for price and delivery information, or simply call us at: 509-663-8326!