Category Archives: fruit

Mar24

A Half Plate Of Veggies

Posted on by
Standard

The Plate Method
A half plate of veggies, a quarter plate of protein, and the last quarter plate are the carbs at lunch and dinner every day should not be an issue. It can be if the time and food budget is tight. So what is a person to do if the doctor or dietician advises this? So, I am that person and I have begun watching my carbs and protein counts and having that 1/2 plate of veggies at every lunch and every dinner. BTW ~ Everyone’s plate should look like the illustrated. ~ And my 2 snacks a day need to be a carb with a protein every time. My recent blood work shows I am no longer in the pre-diabetes category, but diabetes category. I have 3 months to take off some weight and have my glucose levels below that 100 threshold or I am placed on oral meds. I have to be a good girl for my sake, take care of myself! So my creative juices begin to flow and a practical plan begins. I am a wellness coordinator, look after employee wellness programs at my full-time job. I will be a wellness guru when it is all over. Singer Dale Watson says, “If you always do what you’ve always done, you always get what you always got.” So here are the 5 major changes I have made …
First, I have had my ah-ha moment, reality check, whatever you want to call it. I am a diabetic! If I keep on this same road I have been on, I will be diabetic the rest of my life. Who wants that? Not me! I started back to Weight Watchers before the holidays and have that support group. Though Weight Watchers is a great weight management program, the Points Plus system treats fruits equally with vegetables. Fruit has a high sugar content, so I need to treat it as a carbohydrate with the diabetic exchange program. Now that the half plate of veggies illustration is stuck in my head, that visual is what I live by today and everyday the rest of my life.
Theodore Roosevelt Quote2nd change, I am daily using a booklet my doctor gave me as well as go online to http://www.calorieking.com for my carb counts. Those winter time pick-me ups like hot cocoa, chai latte, or a pumpkin muffie brought me over the threshold from pre-diabetic to diabetic, I am sure. One hot chocolate from your friendly neighborhood Panera Bread or Quik Trip is over 50 grams of carbs, more than I am to have at one meal setting! I have to “weigh” the immediate gratification to the overall outcome. Believe me, the sweet hot drink is not worth it!
3rd change, herbal tea is my everyday fall to beverage when water is not satisfying my thirst. Soda, diet or sugar-loaded are not good for anyone. Beer and wine are reserved for special occasions like the cocoa and latte. This week Stash coconut mango oolong tea is awesome hot or iced. There are so many other teas to try, of course unsweetened. Many have medicinal purposes as well.
4th change, the dollars I am saving each week from no hot or cold beverage runs I apply to my gardening habit, with this year’s focus on more vegetables and herbs. If I can freeze or dehydrate a supply of vegetables and herbs for the next winter, I will be that much more ahead budget wise. I will literally reap what I sow.
I have upped the ante from my 10-minute 4-3-2-1 fitness routine I started in January as my New Year’s resolution. So the 5th change is if I do not get a 30-minute walk in during the day or gardening is not part of my weekday evening, I will exercise with a swim at the Center of Clayton indoor pool or a DVD exercise tape at home before the day is over. I cannot afford any more excuses for lack of exercise.
I will share recipes for my half plate of veggies in the What A Dish page on this blog. Please share yours!

Jan22

On The Menu

Posted on by
Standard

KaleThe winter time blues will not beat me. I live and dream of my garden with tonight’s menu: Crunchy Kale Chips, Baked Sweet Potato, Crushed Peppercorn Medley-Crusted Beef, and a glass of Mencia Roble, a red wine made from the Mencia grape grown in Spain. A home-cooked dinner this blustery night. The kale recipe can be found on my What A Dish Recipe page. Kale is a vegetable I never tried until working with EarthDance Farms as an apprentice in 2011. Nothing beats the bursting flavors of organic kale, except maybe arugula. The power-packed veggies I ate this evening were grown by someone else, though organically. My readings this week include a blog written by a Kentucky woman who gardens year-round. Much of her garden survived the subzero temperatures earlier this month. She used a plastic liner and low tunnel fabric to protect her plants. Several varieties of kale, arugula, and mustard greens beautifully survived the arctic air. I am growing three heirloom tomato plants in my semi-heated garage this winter. They are still producing delicious fruit. This week’s Purple Cherokee tomato will be sliced for tomorrow’s lunch accommodating my beef patty sandwich. This is not quite like the gardener in Kentucky, though a start. Locally grown greens … I am so inspired to expand my growing season here in St. Charles County, Missouri. So what are you growing this winter? How do you beat the winter? Please share your story.

Jan12

Little And Bigger Miracles

Posted on by
Standard

This year of 2014, January 6 was one of the subzero winter days, coldest in 20 years. Dean and I’s full-time jobs were cancelled for the day. Miracles, one of our bigger Christmas cacti bloomed on this day of the Epiphany. The Feast of the Epiphany is “a Christian feast day that celebrates the revelation of God the Son as a human being in Jesus Christ,” Wikipedia states. The beautiful red bloom of our kitchen cacti brightened my day while getting well again. Snuckered inside, I could have viewed the circumstances as stuck inside. But I far rather be indoors than out during the negative temp days of this winter. My face became puffy, moon-shaped during this subzero spell like a squirrel with a stash of acorns tucked in his cheeks. The cold air I encountered for brief moments getting into the car or letting our labrador/flat-coat retriever inside from his white outdoor haven caused this allergen reaction. Yes, I am allergic to the cold, cold air or water. Weird! While indoors for 3 days, I spent quiet time with my hubby or by myself.
Today, 6 days later, it is 60 degrees warmer! The 12″ of snow has melted, with shrinken dirty piles at the end of parking lots and along the curbs now. Our Midnight comes inside from the yard muddy. My face is finally normal size, I can see the outline of my cheek bones in the mirror once again. The antibiotics my doctor finally ordered are healing my sinus infection. Our garage tomato plants continue to have blossoms and fruit produced despite the frigid cold air a few days ago. The plant lights and oil heater must keep the plants warm enough in their winter home. My plants are daily reminders of little miracles. At Church this morning we sang “The Bread of Life” by Rory Cooney. A reminder of the bigger miracles …

I myself am the bread of life.
You and I are the bread of life.
Taken and blessed, broken and shared by Christ
That the world might live.

This bread is spirit, gift of the Maker’s love,
and we who share it know that we can be one:
a living sign of God in Christ.

Here is God’s kingdom given to us as food.
This is our body, this is our blood:
a living sign of God in Christ.

Lives broken open, stories shared aloud,
Become a banquet, a shelter for the world:
a living sign of God in Christ.

Sep26

Identify The Gourd

Posted on by
Standard







Digital Gourds chart © Dan Dunkin 2003
This chart is used courtesy The Gourd Reserve


It’s that time of year, gourds and pumpkins decorate the stores and houses in our neighborhoods. They are autumn, and create the autumn ambiance. Which variety do you see based on the above chart? Our gourds are huge and colorful! This is Deanna Greens And Garden Art’s first year growing them, and it has been most enjoyable! We have one tall teepee trellis of gourds with 4 different varieties, plus ornamental eggplant which looks like a gourd. The vines have not dried up yet, so we sit tight and not pick yet. Patience! Even if the fruit has stopped growing, the vine provides nutrients to the gourds’ shell to thicken and strengthen. When the vine dries up, then the gourds are ready for harvest. We hope to have gourds available for a couple of farmers’ markets in October and November. Artisans beware, gourds are a great canvas for creative arts and crafts! And many are used for practical purposes. “Every house there is surrounded by a garden, and when the gourd dries in the sun, it hardens and it can be used for everything,” artist Chisseko Kondowe says. Here are the lyrics to an old song, The Drinking Gourd :

When the sun goes back
And the first quail calls
Follow the drinking gourd
The old man is waiting
For to carry you to freedom
Follow the drinking gourd

Follow the drinking gourd
Follow the drinking gourd
For the old man is waiting
For to carry you to freedom
Follow the drinking gourd

Riverbed makes a mighty fine road
The dead trees will show you the way
And it’s left foot, peg foot traveling on
Follow the drinking gourd

The river ends between two hills
Follow the drinking gourd
There’s another river on the other side
Follow the drinking gourd

Follow the drinking gourd
Follow the drinking gourd
For the old man is waiting
For to carry you to freedom
Follow the drinking gourd

I thought I heard the angels say
Follow the drinking gourd
The stars in the Heavens’
Gonna show you the way
Follow the drinking gourd

Follow the drinking gourd
Follow the drinking gourd
For the old man is waiting
For to carry you to freedom
Follow the drinking gourd

Follow the drinking gourd
Follow the drinking gourd
For the old man is waiting
For to carry you to freedom
Follow the drinking gourd

Sep2

Gourds Galore

Posted on by
Standard

Deanna Greens And Garden Art has gourds growing, gourds galore! We started from seed, planted our seedlings in our freshly made rich organic soil from our kitchen and plant scraps and recycled organic soil. Birdhouse, long dipper, tri-color, and hard-shell bowl varieties were planted. But some seedlings did not live more than a week after the transplant in the summer heat, while others have thrived. Survival of the fittest. Growing gourds is new for us, so not sure if the hard-shell variety survived yet. The others are huge, and seem to grow 1 – 2 inches a day along with their broad leaves and vines. These are growing on a teepee shaped trellis behind the greenhouse. The delicate white blossoms of the birdhouse variety attract the bees. An autumn harvest is not too far away. Next year, we are considering this inside our greenhouse. Colors and textures in contrasting green vines. See the photo below.
GourdsGalore

Aug5

Remnants Of The North

Posted on by
Standard


We had crisp mornings and evenings during our Minnesota vacation, as usual for the end of July into August. It is like Missouri’s September into October season. Apparently, Missouri has experienced the change in the air while we traveled back from the north country last weekend. The signs of autumn are in the air. Others feel it too. Talk of the “f” word, “frost” was on the 550 AM Farmer Dave’s radio show this week, talking like it may come earlier this year. At the spice shoppe visitors are buying apple butter, mulling spices, teas, chili powder, and soup mixes like autumn is here. I am enjoying a cup of hot tea every morning, my newest sensation is Stash brand chai white tea. I think remnants of the north followed us home.
Our vacation antique finds include a couple boxes full of Mason jars to make non-electric lanterns. $5 for the whole load of them. Love those bargains at the annual Crazy Days Sale in Park Rapids, Minnesota. Dean will repurpose the jars and design into lanterns to use alternative energy, solar and/or battery-operated lights. We will market at the Lake Saint Louis and Chandler Hill Vineyard’s Farmers’ Markets starting in September along with some beautiful perennials baskets. I cannot wait to use these lanterns on our patio and at the greenhouse. I also found a set of four tea cups with tea snack platters in my favorite farm color, leaf green. Included in the price of the Mason jars! These will go to the greenhouse for my tea time while working at Boone Hollow Farm. Just the simple things in life to make my day artsy and colorful.
Our plants are loving the milder temperature, greening up nicely before going dormant in a few short weeks. We just put all the greenhouse plants in the screenhouse a month ago. And I have another crop of herbs to sow before harvest. Our gourd plants need some warmth and sunshine to produce their fruit. I hope they get big enough before frost blankets the Missouri earth. Local weathermen talk like St. Louis may not hit 100 degrees this summer. It would be the first time in many years. Plenty of rain now, with more coming everyday this week. If you remember my blog posts from last year at this time, it was so blazin’ hot and Missouri was in a severe drought. What a difference a year makes! But is summer over?

Jul17

Double D-licious

Posted on by
Standard

Cinnamon Basil
“Dinner is double d-licious”, my husband said yesterday evening. To me just another creation made with leftovers and stables from our mostly empty frig and kitchen cupboards using little time. Dean and I are headed out-of-state in just a couple of days, so we have not stocked up with groceries. Saving time and pennies for the trip north. I made a breakfast dinner. On the menu: fresh organic blueberry pancakes and eggs scrambled with fresh organic basil, diced tavern ham, & shredded Monterey cheese. Tight schedules and tighter budgets dictate the menu some days. What throw-together meals have you created?
The basil is quite pungent now as the weather in the St. Louis area has been well over 90 degrees everyday this past week. Basil grows prolifically in Missouri, our long summers are ideal. I have grown sweet basil, but desire to try growing some other varieties.
Here are some varieties of basil:
Sweet Basil (Ocimum basilcum) is the most popular variety which is used in Italian style dishes and salads. It grows to a height of 2-1/2 foot.
Lemon Basil (Ocimum citriodorum) has a mild lemon flavor, and is commonly used with fish. I love it with lemon thyme in my lemon bread recipe. Double d-licous lemon flavor! This variety grows to a height of 1 foot.
Purple Basil (Ocimum basilcum purpurea) is similar to sweet basil, but has purple leaves. It is a tender variety and grows to a height of 2-1/2 foot.
Red Rubin Basil (Ocimum basilcum) is like sweet basil but has very dark colored leaves, a much deeper color than purple basil. It grows to a height of 2-1/2 foot.
Cinnamon Basil (Ocimum basilcum) comes from Mexico, and has a cinnamon flavor. I want to try this for sure! I like cinnamon flavors in my tea, coffee, chocolate, hot cereal, fruits, veggies, and meats. It grows to a height of 1-1/2 foot.
Thai Basil (Ocimum sp.) is very spicy, typically used in Indian cooking. I started experimenting with Thai foods this past couple of years. I will have to try this variety in my recipes. It grows to a height of 3 foot.

Please share the variety of basil you use in your recipes or have grown.

Jul16

Deep Within

Posted on by
Standard

Heart Vine Plant
A beautiful song we sang at church on Sunday, which plays in my mind, heart, and voice today …
Deep Within by David Haas
Deep within, I will plant my law, not on stone, but in your heart.
Follow me; I will bring you back. You will be my own, and I will be your God.
I will give you a new heart, a new spirit within you, for I will be your strength.
Deep within, I will plant my law, not on stone, but in your heart.
Follow me; I will bring you back. You will be my own, and I will be your God.
See my face, and see your God, for I will be your hope.
Deep within, I will plant my law, not on stone, but in your heart.
Follow me; I will bring you back. You will be my own, and I will be your God.
Return to me, with all your heart, and I will bring you back.
Deep within, I will plant my law, not on stone, but in your heart.
Follow me; I will bring you back. You will be my own, and I will be your God.

Jun13

Sprouts Forthcoming

Posted on by
Standard

Fresh sprouts forthcoming ~
gardener learns life lessons
patience, faith, hope, love.
I was inspired yesterday morning to jot down these words, another word garden. Haiku poems flow for me as I experience nature, life, and love. A few days ago I planted more seeds, gourd seeds. Seems late once again, but I am a part-time farmer with a full-time heart. Once these seedlings grow their second set of leaves we will plant into the ground along side the teepee poles Dean and I bent from repurposed steel poles. This summer and autumn we hope some children come visit our greenhouse at Boone Hollow Farm, and play under the gourd vine teepees. With patience, faith, hope, and love some crafty garden art will be created from the long-neck, birdhouse, and bowl gourds, the fruit of these vines. Next week more seeds to sprout for microgreens to create yummy crunchy summer veggie wraps in the not too far future, another type of garden art.
Microgreens

Veggie Wrap

Feb26

Are You A Locavore?

Posted on by
Standard

Arugula
Are you a locavore? Congratulations, if you! Others may be asking, “what is a locavore?” Here is the paraphrased dictionary definition to this 3-year old word: One who eats local foods whenever possible, typically foods grown, raised, and produced within the consumer’s 100-mile radius. I am a locavore. And whenever possible I shop local for most of my other consumer needs. So what are the top 5 reasons to buy local foods and goods? #1 You boost the local economy. #2 You know the integrity of the product you are buying, if you know the farmer or producer. #3 With most foods, you will have a longer shelf life. #4 With herbs, vegetables, and fruits, you know the produce was harvested within a day or two for better nutritional value, not weeks or months ago. #5 You have encouraged “green practices” with less fuel usage with less travel of the product.
For me, it is all about the food! One of my many passwords is “arugula4me”. Each time I enter this password, it reminds of the fresh arugula that will come from Deanna Greens And Garden Art 1/4 acre plot at Boone Hollow Farm in a few short days. I am salivating just writing about it! Dean loves the way the word “arruugulaa” rolls off my tongue, the only time I sound like I am from Italy. Do you have a farmers’ market in your neighborhood? What do you buy from your local farmer(s)?