Now the the Greenblade Rises

March and early April have kind of been a blur...  full of highs and lows and busy days in between.

I've had a lot to write about, and I've taken many pictures but there just hasn't been time to write about them here.  Since I wrote last..

The boy turned 12.

Both kids did a great job in our school production of Annie Jr.

I had a multitude of doctor's appointments which all could have been very serious and turned out to be nothing.

My grandmother died.

I took a student to compete at State Forensics.

The kids and I took our annual birthday trip to New York City.

I'll write about those in other posts, but for today --- Spring!

A mild winter means fall planted lettuce is ready for harvesting

This is one of the first years in memory where none of the flowers have gotten hit by a frost.  It's beautiful.

Flowers were even blooming in Pennsylvania this weekend when I took a hike with my Dad.

Isn't it amazing where things will find a place to grow - this is in a slag pile left from strip mining.  Resurrection!

I love French food, but there is no where to get it close by so I've learned to cook that way.  The kale is from the garden too.

Hic Resurrexit!

Fall Fun # 1

It's been a busy fall so far, but that's pretty normal around here.  Although we actually have fewer kid activities happening this year, it's seemed like much more is happening.  Part of that is that I'm teaching all Juniors this semester and that's the big English testing year in our state.  So, that's meant that I constantly have a huge pile of grading to finish.  But, even with all of the running around it's been a great fall so far.  It hasn't felt like fall here - it's been consistently in the high 80s.  As soccer wraps up and we head into November,  I'm looking forward to fall part two.  Hopefully it will be a little calmer and a little cooler.

Survival Strategy # 1  Crock Pot

We are managing to drive together most days this year which is good.  However, it also means that there are several days when we need to eat as soon as we walk in the door.  The crock pot is a fantastic tool that I use several times a week.  It's been a little hard to find recipes for the early fall though since it's been so warm.  I'll do soups later in the year, but no one is really in the mood for hot soup on a humid 85 degree afternoon.  This Lentil Dal really fits the bill.  I usually do a crock pot of rice in another smaller cooker, so dinner is all set when we get home.  It's a crowd pleaser, it goes together in about 5 min. in the morning, it makes enough to freeze or to have leftovers for lunch, and it makes the house smell amazing.

Crock Pot Lentil Dal
3 c. red lentils or split peas
6 c. water
28 oz. tomatoes
2T onion, garlic, fresh ginger
1T tumeric
1 bay leaf
2 t. cumin, mustard seeds
1 t. salt
1/4 t. black pepper

Daddy/Daughter Camping

The girl and her dad were able to go out and camp together this year.  I love that they do that.  Eli and I went to the high school football game to cheer on my school's amazing guys.  We all had a great weekend together.

The Harvest (or Lack Thereof)

It was a pretty pitiful garden year.  The beans and flowers did really well.  Everything else was a bust. At least the garden looks pretty and because it's been so warm they're still blooming.

Pumpkin Patch

We headed to the local pumpkin patch and apple orchard with some great friends.  It was an awesome afternoon.  We had planned to go to the corn maze as well, but it was closed because of the heavy rain the day before.  Oh well, figures, the only weekend we have rain would be the weekend we planned to head there.  I'm loving watching these kids grow up and I'm so grateful for my parent friends as we help shepherd eachother through their teenage years (four of the five in that picture are now middle schoolers).

It was $40 to fill the wheelbarrow - we got as much as we could.

Physics

View from the apple orchard

Redskins Game

Ed and Eli had another chance to go to a Redskins game together.  They even won!  

Growing Up

We now have two middle schoolers (6th and 8th).  They've gotten so grown up so fast.  Mostly that is a good thing.  They're both pretty responsible, and most days they're kind and easy to be with.  No matter the age I love these kids so fiercely.  I'm already realizing that there are only four short years after this before our household starts decreasing.  It really makes me wish we had a bigger family.  It's going to be really quiet around here when they're gone.

1st day of school

Confirmation - She's now considered an adult in the Lutheran church.

Applesauce Weekend

It wasn't much of a party this year.  We had to do applesauce at our house because of Emma's confirmation, and the kids, Ed and my Dad had a school service event.  So, mom and I tackled four bushels of apples ourselves.  I missed having cousins and the weekend at the farm.  There's always next year.  At least the job is done.  I used the big pressure cooker to cook down the apples and it worked really well.  We got some fantastic tasting sauce.

I made him help me with the last half bushel because my hand hurt.

Campout

We held the campout a weekend earlier than normal.  The weather was gorgeous, but we were competing with several other events.  So, we had the smallest turn out we've ever had.  It was still a fun weekend, but we'll probably go back to hosting later in the fall next year.

The Garden Knows It's Fall

Since the beginning of September, The Woodsman and I have been having a fierce Facebook debate about the proper term for our current season.  I believe once September hits, and especially once Labor Day occurs, we are firmly in the season of Fall.  The Woodsman holds to his belief that Fall does not begin until we hit the Fall Equinox - which will happen at 4:21 AM this Wednesday.

I keep posting recipes that include Pumpkin (Pumpkin Chocolate Chip Pancakes, Pumpkin Pie Overnight Oats, Pumpkin Chia Pancakes  and giving him evidence that I am correct.

Exhibit A:  We're back in school.

 Exhibit B:  It's cold in the house.  The blankets are back out of the closet, the quilts are back on the bed, and we've (mostly) let the cats back in the house.  Last night I even asked him to build a fire.  Of course, he looked at me like he'd just seen a horror movie.  September was definitely too early for the first fire in his book.

Exhibit C:  The Garden Knows It's Fall - I picked three bushels of winter squash and gourds on Sunday, and harvested the Bloody Butcher (dent corn).  All of the summer crops are pretty much finished.  The kids are delighted because the summer squash is dead, and I am sad that the tomatoes are almost a thing of the past.  What's growing well in the garden now?  Kale, Carrots, and Sweet Potatoes.  Those don't sound like summer to me.

When he saw the fall display I put on the porch, as we enjoyed Sunday afternoon's pleasant cool weather, he said, "You know, it's starting to feel like fall around here."  In another day we'll be in agreement.  Until December 1st of course, when I'll say it's winter and he'll still think it's fall.

It's All Bliss

I spent last week enjoying one of my favorite places on earth, spending time with my favorite people.  I read almost all day and didn't feel one bit guilty.  I ate good seafood.  I inhaled the ocean air and tried to fill my soul with peace for the upcoming year.  It was bliss.

This week - I'm spending time at one of my favorite places on earth, with my favorite people.  There's a bit more work to do, but it's that satisfying, fill the freezer, organize the house, cross the last items off of the summer to do list, get ready for the frenetic fall kind of work.  Guess what?  It's still bliss.

It's all about the perspective my dear, all about the perspective.

I think the flowers are the best crop this year.

There were some monster potatoes.

The winter squash/pumpkin crop looks huge.

It's pretty much a jungle in the garden now - but not too many weeds or bugs.  I'll take it.

Oh man, this one hid - it was bigger than my forearm.  I'm gonna sneak this baby onto someone's porch!  Beware neighbors.

Can you see the fall crop of red raspberries - hoorary!

Finally, tomatoes.

The boy's lunch request.  Bliss on a plate.

When Life Gives You Zucchini....

Are you drowning in zucchini?  We are.   The freezer is full of breads, zucchini based casseroles, and chopped zucchini ready for winter soups.  I'm grilling it, sauteing it, adding it to stir fries and quesadillas.  It's everywhere.  Unfortunately, the kids have declared a loathing for all things squash related.  

This is a problem for them as I don't have much sympathy. Zucchini is what's in the garden, and zucchini is what we're eating.  I keep soldiering away and putting new recipes on their plates, and mostly they're rejected.  So when I made a variation of Melissa D'Arabian's Zucchini Pizza Bites I assumed they get the same no vote from the kids.  

Wrong - both kids cleaned their plates right away, and then went back twice for more.  There is no other zucchini recipe that causes this reaction - not even zucchini cake.  Even better - it's fast, easy, cheap and healthy.  Hope they don't change their minds because it's on the menu at least once a week until the zucchini die.

Turn your oven on to 375.
Pam two baking sheets.
Cut zucchini in rounds and lay on baking sheets.
Spray the rounds with Pam.
Bake for 10-15 min. until brown on the underside.
Flip them with a fork.
Top each slice with a teaspoon of spaghetti sauce and a bit of shredded mozzarella.
Return to the oven and bake for 10 -15 min. more.

How are you surviving the Zucchini Onslaught?

Chicks and Eggs

Lots of great little moments happening around here lately... oh - and also the spring CSA, some gifts from the woods and the first offerings from the garden are making for some lovely eating.

Salad In Jars

Do you know about these?  Why, oh why, is this the first year I'm making them.  They're so simple.  Put dressing and a protein (beans, eggs, cheese, chicken, tuna etc.) in on the bottom of the jar.  They put in heavy vegetables, top with greens.  Keep a bowl and fork at work.  Then, when it's time to eat simply dump the salad out into your bowl.  These keep great.  Now that we have lots of greens I make several at a time when I'm alreay making salad for dinner.  In the picture below: spinach with strawberries, eggs and balsalmic dressing; and taco salad.

Yakisoba

Still have a winter cabbage hanging out in your fridge?  Perfect!  Slice up half of the cabbage, chop up some carrots and some green onion.  Stir fry them in the skillet.  Add some cooked baby shrimp.  Add the seasoning mix and soy sauce to taste and heat through.  Cook three packs of Oriental Ramen Noodles for 3 min. (without the seasoning packet).  Mix Noodles and vegis together - serve in bowls with more green onion if desired.   This has become a new family favorite, and it's perfect for a laid back movie night meal - one bowl means easy couch eating and easy clean up later.

Huevos Rancheros

I hope you're drowning in eggs like we are - it's glorious!  During the summer I make Huevos Rancheros from scratch with fresh tomatoes and peppers.   However, at the moment this already simple dish is even easier.  I just open a large can of tomatoes canned with peppers and onions, and dump it in the skillet (crack open a beer at the same time for added enjoyment).  I then crack four eggs into the skillet, turn the heat to low and put on the lid.  While the eggs are cooking (6-8 min.), I heat four corn tortillas on the griddle.  When the eggs are done I put a tortilla on each plate, then an egg, then the tomato sauce, and top with cheese and green onion.  This is a perfect weeknight meal - it's also great for brunch.

Eggs Benedict

Blender Hollandaise is just way too easy to make folks - I might be addicted.  I made this for breakfast on a week day- before 6:30 in the morning- and it's now in my breakfast rotation.  Before making the sauce (because it takes all of about 30 seconds and that includes plugging in the blender), toast an English Muffin, pan fry a slice of Canadian Bacon and poach your egg.  While blending the sauce, assemble - then pour hollandaise on with abandon and dive in.  Swoon!

We were blessed with a gallon bag of morels, so I made spinach crepes filled with goat cheese and chives and topped with mushroom sauce.   The first of the asparagus went in with the mushrooms too.  

Finally, I made a delightful strawberry/rhubarb crumble with the last of the freezer strawberries and the first rhubarb.  It feels like spring for sure.  Tonight I put 2 cups of frozen strawberries, about 2 cups of chopped fresh rhubarb, a few good shakes of cinnamon and a  1/2 c. of sugar to a sauce pan and heated until the rhubarb began to break down and the mixture became thicker (about 8 min.).  While that was simmering I put 2 c. of oats, 1/2 stick of softened butter and 1/2 c. of brown sugar in a bowl and mixed it together with my fingers.  Then, I put the rhubarb into an 8x8 pan, put the oatmeal mixture on top and put it in a 350 oven for about 20 min.  Delish!

And in other news....

Peeps - 6 Gold Stars

Tractor fun while tearing down the sugar camp for the year.

He is risen indeed - Alleluia!