Our First New Plant Babies of 2018!

I LOVE this time of year – the anticipation of spring and planting outside in the just-warm enough breezy March and April days – the little seedlings popping their hypocotyls (first leaves) through the seed starting mix, and the bright growing lights warding off the dimness of winter! We started many of our perennial flower…

“Lodal Creek Farm” Butternut Squash & Kale Gratin

Our kale was still bountiful on Thanksgiving Day, and I MUST have butternut squash for Thanksgiving Dinner, so I decided to try my hand at a Butternut Squash and Kale Gratin using our farm veggies. The kale in this turns out just lightly steamed from the baking with zero mushiness, and the nutty flavors from…

Authentic Jamaican Curry Chicken with Rice N Peas

This is really two recipes in one. The Rice N Peas comes from years of learned experience perfecting my ex-husband’s cravings and getting the beans/coconut/rice ratios just right, and the curry chicken is mostly from a Christmas party dish that someone was willing and kind enough to share with me – along with the secret…

Roasted Tomatillo Salsa Verde Jam Recipe

We had tomatillos all the way into the last weekend of October this year, when I finally just pulled them out of the ground even though they were still heavy with fruit. With 30 lbs of tomatillos on hand, I figured I’d better start canning! This recipe is almost straight from the Ball canning recipes…

Roasted Veggie-Noodle Lasagna with Swiss Chard Ricotta Filling

This DELICIOUS nutrient rich all veggie & cheese (no pasta!) low carb dish impressed even my finicky 12 year old. For the noodle layers: 2 lbs eggplant, sliced 1/4 inch thick light sprinkle of salt 2-3 tablespoons olive oil For the filling: 1/2 lb swiss chard, deveined and chopped (spinach is fine too) 1 large…