Garden Update #3

I usually do my garden updates on Sunday, but tomorrow is Columbia’s celebration of Earth Day, so alas, I will be gone all day.

All I can say is what a difference a week makes! I knew that plants grew fast, but I didn’t realize they grew THIS fast. We’ve been putting the starts in the window during the day to get sun, I think we’ll take them out to the porch pretty soon.

Not pictured here is a start to a mini bell pepper plant, it’s barely going, I just noticed it this morning, so I didn’t figure it was really picture worthy. We are still waiting on the Serrano peppers and sweet banana peppers to start, but other than those, we have a start of everything else.

Check out the progress:

Long red cayenne pepper start. (!!!!)

Butternut squash.

Cucumbers. These were the first little starts I posted pictures of last week.

Buttercup squash.

Jalapeno pepper starts! (!!!!)

Zucchini.

Acorn squash.

Yellow straightneck squash.

Brandy Wine tomato. It's looked a lot better since we brought it outside. There is still discoloration on the lower leaves, but it's growing, so we'll see.

Better Boy tomato, looking good and getting big.

Me being silly early in the morning.

Chard.

Broccoli. Look at how much better it looks since we brought it outside! I can't believe it, the day we took it outside, it was actually pretty windy and we weren't too sure it was a good idea, but this little guy took it really well, stood back up, got stronger and started growing. We're going to transplant the starts into a container sometime this weekend.

It was a very eventful week with the plants. I remember when I was talking to Brett at lunch earlier this week, he told me one of the squash plants started, and I got so excited, but by the end of the week something was starting or growing every day!

Anyways, I thought I'd end this post with a grocery store wrap up and a brief review of what Brett and I have eaten this week.

The produce might seem a bit redundant, in a lot of ways it is, this time of year is not the best for fruit (if you want it to come from a half ass close place at least) and the veggies aren't super abundant either, but during the summer, my produce selection is a little more varied. Honestly, Brett and I pretty much like Mexican, Asian (particularly Thai and Japanese), and a little bit of Middle Eastern during the summer. That's really about it.

Moving on. Here is the produce.

I'm never quite sure where to start. I'll start from the right, I suppose. There are: 3 tomatillos, 4 bulbs of organic garlic, 4 organic red potatoes, a couple of organic California avocados (I'm so happy they aren't from Mexico anymore, California is a least a little bit closer), 2 organic oranges, a lemon, a lime, lots of jalapenos, lots of serranos, a poblano pepper, a red onion, a yellow onion, bean sprouts, organic spinach, organic cilantro, organic Pink Lady apples, 3 organic Jewel yams.

And the rest of the stuff:

Organic frozen cut green beans, wild rice, slivered almonds, regular Newman O's, organic veggie broth, a big 'ol bottle of organic shoyu, Newman's organic pretzels (both Brett and I were craving something salty, we rarely buy chips aside from tortilla, which still, isn't very often at all), organic blue corn taco shells, soft silken tofu, chocolate hemp milk, Black Bean Chili chips (I am very skeptical about these chips, but we'll see, you have to be experimental from time to time).

Meals this week:

So, I will not do a run-down of my breakfasts, lunches or snacks as they are fairly boring and don't change very often. For breakfast I have either Early Grey tea or Sumatra or Ethiopian Sidamo coffee, fruit - as of late it's been mostly apples, but that's what there is right now, or a Nature's Path Hemp Plus Raisin granola bar. Weekend brunches can be a bit more creative and I will note them where appropriate. Lunch is leftovers or one of Amy's frozen vegan things. During the summer, my lunches will consist largely of giant salads, hummus and veggie plates, etc. My snacks are usually one of the following: nuts and dried fruit, more fresh fruit, dairy-free, wheat-free Newman O's. This week there was an exception, I stopped by Main Squeeze on my way home from work and got Brett and I's favorite cookie - the vegan chocolate espresso mint cookie. They are GIANT and delicious. I wish I had gotten a picture.

Onto dinners:

Monday: Tofu and Potato Burritos (it had been awhile)

Tuesday: Sweet Potato and Corn Enchiladas

Wednesday: Amy's vegan pizza

Thursday: Ordered in from a local Thai place. I got a stir-fry with bell peppers, onions, carrots, sprouts, bamboo shoots, rice and a sriracha based spicy sauce. It was really good. Brett got Phat Thai.

Friday: Smashed Yam, Black Bean and Spinach Quesadillas (quick and YUMMY)

Well, I'm off to the farmer's market. Happy Saturday!

'Til next time.