Harvest

I was awakened by the golden glow from the Harvest Moon early this morning, sleepily gazing at the ghostly orange orb shedding its soft light on our blossoming garden. Along with celebrating the harvest moon, harvest has been our top priority so far this month, picking and eating fresh garden produce daily by the basket full. It’s so rewarding and humbling simultaneously, living off of the land, giving constant attention to our thriving plants, doting on those who prefer rainy days, exclaiming over a newly red tomato or a perfectly ripe zucchini. The nights into morning are beginning to cool off, and we will continue to harvest as much as we possibly can until the first frost kisses our garden. We pick more than we can eat, but what we don’t eat ourselves or give away, well, we have big plans…

Pickling and Canning

You can get one of my favorite pickle recipes here. I’ve been pickling our cucumbers, banana peppers, and green beans nonstop lately. I toss in garlic, peppers, and spices depending on the taste I’m going for with each batch.

I started using my new canner, a gift from my mom, on our plethora of produce from the garden. I’m still experimenting with it to perfect the technique. By the end of the season, we should be stocked up on homemade canned goods. If you decide you want to try canning, ALWAYS follow directions exactly according to the specific canner and recipes you’re using. Botulism is no joke.

Tomatoes

Fresh salsa with tomatoes, onions, and peppers from the garden? Hell yes. Here’s the recipe:

  • 4 Large Tomatoes
  • 1/3 cup Diced Poblano Pepper
  • 1/3 cup Diced Banana Pepper
  • 1/3 cup Diced Jalepeno Pepper
  • 2 Cloves Garlic
  • 1 tbsp Salt
  • Juice of 1 Lime
  • 1/4 cup White Vinegar

Core and dice tomatoes. Add tomatoes to a saucepan and bring to a boil. Boil gently for 10 minutes. Add peppers, garlic, salt, lime juice, and vinegar. Bring back to boil and boil gently for 10 additional minutes. Serve chilled.

Drying

With cooler nights and mornings here in the Springs, I’ve been clipping my herbs and hanging them upside down to dry. We’ve also been drying out a lot of the peppers from the garden. 

As for Everything Else…

We plan to produce flour from the red corn once it’s ready, and the quinoa and root veggies will be harvested in the fall. Plus, the pumpkins are starting to ripen just in time for the autumn equinox. The squash is picked and eaten daily, and everything else will be pickled, canned, or dried for use throughout the year. 

How have you celebrated the Harvest Moon?

Rosemary Peach Jam

Rosemary. Such an amazing smell, and the heat-loving plant does so well in the summer, but the aroma usually takes my mind to colder seasons. Not anymore. I found a way to combine this savory herb with summer’s yummiest gift, peaches. I started making and canning jams last year, and they are always a favorite among my family and friends. Here is a recipe for rosemary peach jam, the best of both worlds:

  • 2 cups Peaches, Diced
  • 2 cups Stevia or Other Dry Sweetener
  • 2 tbsp Fresh Rosemary Sprigs
  • Champagne or Sparkling Wine

Combine the peaches and sugar in a saucepan and bring to a gentle boil over medium heat. Add a splash of the champagne while stirring frequently (I also add a little pectin if it’s not quite the consistency I want). Remove from heat when jam sets (scoop some up with a spoon and allow to cool slightly to test), carefully remove rosemary sprigs (optional) and pour into mason jars when almost cool.

Any healthy baked good recipes out there that you would serve with this jam?

Basil Pesto

Earlier this summer, my basil plants were looking super sad. I even thought they were done for good at one point. I tried altering my watering schedule, but to no avail. Then, one day, out of the blue, they were huge! I still have no idea what changed, but they are thriving now, and every time I clip them they basically grow back overnight. So what do I make with my new abundance of basil? Pesto, (what else?) and lots of it. This week I made my favorite pizza dough recipe, smothered it in this pesto, and added some fresh mozzarella and banana peppers from the garden. It’s so satisfying to create and cook with produce you’ve grown and nurtured yourself, and this pesto recipe is one of my favorites. Get it below:

  • 2 cups Fresh Basil
  • 2 Cloves Garlic
  • 1/3 cup Pine Nuts
  • 1/3 cup Parmesan Cheese (or vegan alternative)
  • 1/3 cup Olive Oil
  • Salt and Pepper to Taste

Combine all ingredients in a food processor, and that’s it! Pesto. 

Part three, coming up!

Fresh Dill Pickles

I made this recipe using fresh dill from my herb garden and pickling cucumbers from the farmer’s market in Old Colorado City, just outside of the Springs. (We have a few cucumber plants in the garden, but they haven’t produced quite yet). I plan to can a bunch of pickles when we harvest our cucumbers later this season, but for now I just popped the jars in the fridge knowing they’ll get eaten up in no time. The recipe is pretty simple:

  • 1 lb Cucumbers, Sliced, Halved, or Quartered
  • 1 cup White Vinegar
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Water
  • 2 tbsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Fresh Dill
  • 1 tbsp Pickling Spices or Dill Seeds

-Bring the water, vinegar, salt, and sugar to a boil, stirring just until the sugar dissolves. Remove from heat.

-Loosely pack sterilized mason jars with cucumbers.

-Drop in fresh dill and spices.

-Fill remaining jar space with warm vinegar mixture.

-Cover with lid and refrigerate for up to a month. (Refrigerate for a few hours before opening for best taste).

More to come from the fresh herb series, and look out for some canning chronicles and recipes coming to the blog this fall!

San Diego

Well, I fell in love again… with San Diego. An incredible little getaway with breathtaking scenery, perfect weather, and amaaaazing food. Luke and I made an impromptu trip to the west coast for a long weekend. It’s the farthest west we’d ever ventured, and we got to experience it together. We splashed around in the Pacific Ocean for the first time, enjoyed a picnic of street tacos and ice cream on the shore, rode bikes along Mission Beach, snorkeled with wild sea lions at La Jolla Cove, stared in envy at the thriving succulents and lemon trees, and explored the city, as well as some isolated islands and beaches. Soaking up as much sun, sand, and saltwater as we possibly could. We were completely in awe of our surroundings. We didn’t want to leave, but we ended our trip with a perfect dinner date in Little Italy. If you’re planning on visiting, here are some tips on venturing around:

Beaches

We were able to visit Mission and Pacific Beach, Shelter Island, and Point Loma. Shelter Island and Point Loma are smaller and more private, while Mission and Pacific are great for surfing, swimming, and soaking up sun. MB and PB also have restaurants, shops, arcades, etc. It can get pretty crowded, but you can rent a bike for about $10 a day and enjoy a ride along the beach until you find a less populated area.

La Jolla

Rooftop cafes with incredible views, cave swimming, wild sea lions… need I say more? La Jolla Cove was more beautiful than I could have imagined, and it felt so surreal to interact with the sea lions. I sat on a rock about 30 feet from one for a long time, just watching him sleep… with one eye open, on me. You can swim and snorkel with these babies, but don’t get too close. They’re protected, and will definitely bark and defend themselves if their space is invaded.

Nosh

The food in SD. Just. Wow.

We’re always on the lookout for vegan and vegetarian places, especially when we travel, and San Diego is full of them. Donut Bar offers vegan donuts, Civico 1845 offers a full vegan menu, and pretty much anywhere we went had some amazing vegetarian or vegan options.

San Diego is incredible, just beyond words, and I’m so thankful that we were able to go on this adventure.

Travel is necessary. Adventure is vital.

Garden Compost

The garden is getting huge. In late spring, we planted tomatoes, zucchini, yellow squash, beets, carrots, pumpkins, watermelons, corn, okra, quinoa, beans, berries, onions, and a variety of peppers including purple cayenne, habanero, and jalepeno. The list goes on and on, and we just harvested our first zucchini! Shortly after we planted, I began composting using an old compost spinner from my landlord. (I’ve also created one in the past by drilling holes into a plastic outdoor trashcan). Compost can be a great additive to any garden, but it took some research to learn the best (and worst) things to add to my compost. Below is a guide on what I usually toss in there:

I make sure to NEVER add animal products or waste, oil, or charcoal. Being vegetarian, it’s easy to monitor what goes into my compost by keeping a big, airtight jar on the kitchen counter for food scraps. I just empty it into the spinner when it gets full. I also toss weeds and greenery in the spinner pretty often. It’s been so exciting to watch the garden take off, and I can’t wait to share more with you as the harvest continues!

Ice Infusions

While most of my herbs are loving the heat this summer, I’m using them to hydrate on these hot, dry days. After spending the day out in the sun nurturing the garden and clipping herbs, I’m in the mood for something cold and refreshing. I found a way to combine my cold craving with my garden goodies: infused ice cubes.

Just drop a few herb clippings and fruit of your choice in an ice cube tray filled with water, freeze, and pop a few into a glass of H2O. As the ice melts, the herbs and fruit start to infuse the water with amazing flavor. My favorite combinations are blackberry/rosemary and blueberry/mint. I’ve also been experimenting with herbal infused iced teas. Hydration is important, so be creative with it!

Superfood Smoothie Bowls

With summertime just around the corner, you might find yourself dreaming of cold, sweet treats. I definitely do. Fortunately, there are ways to fulfill this desire while still being good to your body. My personal weakness this time of year: smoothie bowls. In fact, I’ve been packing mine with extra nutrients by adding superfoods to the ingredient list. Here are some of my favorite vegan superfood smoothie bowl recipes:

(I tend to toss stuff in while blending until I get the taste and consistency I want, so the measurements are super flexible).

Featured Superfood: Blueberries

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Frozen Blueberries
  • 1/4 cup Fresh Blueberries

Pictured topped with frozen raspberries, frozen sliced strawberries, blueberries, and dried lavender.

Featured Superfood: Spirulina

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1 tsp Spirulina Powder
  • 1/4 cup Frozen Blueberries

Pictured topped with sliced mango, fresh blueberries, chopped walnuts, and chia seeds.

Featured Superfood: Beets

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Chilled Diced Beets
  • 1/4 cup Frozen Strawberries

Pictured topped with coconut flakes, chia seeds, and sliced banana.

Featured Superfoods: Spinach and Avocado

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/2 cup Fresh Spinach Leaves
  • 1/2  Sliced Avocado
  • 1/4 cup Sliced Kiwi

Pictured topped with sliced kiwi, fresh blueberries, chopped pistachios, ginger, and coconut flakes.

What are your favorite superfood-smoothie bowl combinations?