tag:blogger.com,1999:blog-43285658361099857662024-03-04T23:30:33.762-08:00Tasty Travels... food is the language of loveWelcome to my blog about food, travel, crafts and any other random thoughts I may have.~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.comBlogger1207125tag:blogger.com,1999:blog-4328565836109985766.post-10600125854465421612020-05-19T11:57:00.000-07:002020-05-22T11:58:15.674-07:00Thinning Veggie Starts<div class="separator" style="clear: both; text-align: left;">
Earlier this week I started to thin the starter seeds I had started indoors. I always find myself delaying this step. I hate killing off baby seedlings!! 😢 However it's necessary I keep telling myself. Necessary. So with my scissors I snipped and snipped. At this time, the squash seedlings are getting big with a few true leaves. Those guys got 1 plant per cell. My old cucumber seeds apparently are still good. I had overseeded them for maximum germination so I cut those back to 2 per cell. In another week I'll probably cut them to 1 per cell. The lettuce and other greens I left as is. I gave them a dilute liquid fertilizer. It's supposed to warm up this week so I may start to place these guys outside during part of the day to acclimate them to the weather. </div>
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<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com1tag:blogger.com,1999:blog-4328565836109985766.post-68245339052467081782020-05-18T11:01:00.000-07:002020-05-18T11:01:31.617-07:00Harvest Monday: 5/18/20<div class="separator" style="clear: both; text-align: left;">
After the sun comes the rain. The temperatures here in Oregon dropped - lows are still above 40. We've also had a lot of rain and wind. I found some overwintered leeks in the side yard. I planted these a few seasons ago and allow them to flower for the bees then they go to seed and the cycle repeats. I pulled a few of the larger stalks for a lentil dish. </div>
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The greens I planted have been loving the cool rainy May. This is my second picking of the larger leaves of the spinach plants. I also picked and cleaned up the Oakleaf lettuce plants this week. I used both of these in a delicious beet and goat cheese salad. </div>
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This week's harvest total:<br />
- Leeks 1.16 lb<br />
- Lettuce, Oakleaf 0.17 lb<br />
- Spinach 0.11 lb<br />
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Happy Harvesting!<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com2tag:blogger.com,1999:blog-4328565836109985766.post-88335540302742921552020-05-12T13:15:00.001-07:002020-05-12T13:15:25.985-07:00Spicy Peanut Noodles with Spinach<div class="separator" style="clear: both; text-align: left;">
I was going to make a nice spinach salad with my freshly picked spinach from the garden. However, I was craving noodles. As a side note, I love me some noodles! I made this really quick and easy noodle dish and threw in my spinach for a "healthier" lunch. </div>
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There isn't much of a recipe for this. I made a quick peanut sauce using ingredients I had at home: peanut butter, soy sauce, garlic, garlic chili paste, rice vinegar, sesame oil, and sugar. I love the heat from the chili sauce. You can use any type of noodles for this. I used Japanese somen noodles. I couldn't find the sesame seeds to garnish with so I used furikake. Yum!</div>
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<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com1tag:blogger.com,1999:blog-4328565836109985766.post-54621372893768165792020-05-11T10:00:00.000-07:002020-05-11T10:02:41.423-07:00Harvest Monday: 05/11/20<div class="separator" style="clear: both; text-align: left;">
Hooray! My first harvest of 2020! It's felt really good to get back in the garden. I think it's just what I needed. It feels even better to be able to eat out of my own garden. These spinach transplants were planted out on April 21st. Just 2 1/2 weeks later I was able to harvest some of the outer leaves of these plants. The lettuce transplants are growing well and are almost ready too. </div>
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This week's harvest total:</div>
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- Spinach 0.16 lb (Cute huh? 😂 But it's a start!)</div>
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Happy Harvesting! </div>
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<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com5tag:blogger.com,1999:blog-4328565836109985766.post-86038595422493782022020-05-10T10:00:00.000-07:002020-05-10T13:43:00.138-07:00Miss Kim Korean Lilacs<div class="separator" style="clear: both; text-align: center;">
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Since I've been out and about in the yard and garden more this season, I've loved seeing the new spring growth. I have 3 Miss Kim Korean Lilac plants in the side yard. Two of them are ginormous this year. The one in the middle near is a little puny but we'll forgive him for now. 😉 </div>
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This photo was taken this weekend and the plants are full of lilac flowers. I love the smell of lilacs and how tiny and delicate the flowers on this Korean variety are. Though they are not in full bloom yet, they already smell amazing! I wish you had smell-0-vision but until then, coming to a nose near you....<br />
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This weekend I also direct sowed green beans and some old beet seeds (we'll see if they grow). The pea seeds that I soaked for 24hrs then pre-germinated in a paper towel are just popping out of the soil. Snap peas have been faster than the snow peas and no slug damage yet. </div>
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Direct sowed seeds this weekend:</div>
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- Green Bean - French Gourmet Baby Filet</div>
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- Beets - Bull's Blood</div>
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- Beets - Gourmet Blend</div>
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I also started some vegetable and flower seeds indoors. I'm a little late but mostly I'm testing germination on old old old seeds I can't bear to throw out until they declare themselves. For the old seeds, I over sowed for maximum sprouting. Fingers crossed!! </div>
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Indoor seeds:</div>
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- Nasturtium - Jewel</div>
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- Cucumber - Muncher</div>
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- Squash - Black Beauty</div>
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- Squash - Clarinette Lebanese</div>
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- Sunflower - Dwarf Sunspot</div>
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- Cucumber - Tasty Green</div>
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- Cucumber - Lemon</div>
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- Tomatillo - Toma Verde</div>
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- Baby Choi</div>
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- Basil - Italian Large Leaf</div>
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- Basil - Sweet</div>
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- Cosmo - Dwarf Sensation Mix</div>
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- Zinnia - Northern Lights Blend</div>
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- Zinnia - Sprite Mix</div>
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- Lettuce - Winter Density</div>
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- Lettuce - Little Gem</div>
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- Lettuce - Gourmet Blend (Buttercrunch, Grand Rapids, Red Sails, Parris Island Romaine)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SF57-jWmW7NVTK7Wbo3VFr3qb0ctq53lxxyl5iaAKPqCj2wCikp32us2pAkUf8GP-1wvBJQ9CT-DZhDLcDjCZYeTGqPDVNaITHLg_IO6r03voFuTvcOpZF2tYroKu1eoYvZ-i2AnE71Y/s1600/1589053065842872-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SF57-jWmW7NVTK7Wbo3VFr3qb0ctq53lxxyl5iaAKPqCj2wCikp32us2pAkUf8GP-1wvBJQ9CT-DZhDLcDjCZYeTGqPDVNaITHLg_IO6r03voFuTvcOpZF2tYroKu1eoYvZ-i2AnE71Y/s640/1589053065842872-0.png" width="310" /></a></div>
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Happy Mother's Day to all the mommas out there! 💝</div>
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<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com0tag:blogger.com,1999:blog-4328565836109985766.post-34974279896928492072020-05-09T12:28:00.000-07:002020-05-09T12:54:10.976-07:00Roasted Potatoes with Lemon Herb Vinaigrette<div class="separator" style="clear: both; text-align: left;">
I've found a few drafts of posts that I had meant to publish but never got around to. Fair warning that they maybe coming to a blog near you soon. Some of my favorite posts on this blog are from my adventures in recipe testing. I love coming back to these posts and making these dishes again. This one was from a Fourth of July picnic a couple of years ago and is definitely a keeper! I was able to use some herbs from my garden for the vinaigrette so it's a great recipe for using up those summer garden herbs. I also love how it doesn't have mayonnaise so it's a great side dish for a hot summer day and as a bonus, you don't have to worry about giving your family and friends food poisoning. Haha. 😆</div>
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<span style="font-size: large;">Roasted Potatoes with Lemon Herb Vinaigrette</span></div>
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Serves 4-6</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0cTODVs7SHuGOu1tdKlBEF_4G6xU7d6F0GuaJoHh_ZLPPS_sNKfMfr6dVXpWneqYJxLOYXcrMJDLaALOdPWO1nIYJov0wqJ6tpfL975oyQrc0YhROl8xJy7acuiZcBMDhnH_XosfPJjC/s1600/20170704_183512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0cTODVs7SHuGOu1tdKlBEF_4G6xU7d6F0GuaJoHh_ZLPPS_sNKfMfr6dVXpWneqYJxLOYXcrMJDLaALOdPWO1nIYJov0wqJ6tpfL975oyQrc0YhROl8xJy7acuiZcBMDhnH_XosfPJjC/s640/20170704_183512.jpg" width="640" /></a></div>
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2 lb fingerling potatoes, halved lengthwise</div>
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3 Tbsp dijon mustard</div>
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1/2 tsp honey</div>
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1 tsp lemon juice</div>
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1 tsp freshly grated lemon peel</div>
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2 Tbsp red wine vinegar</div>
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2 Tbsp shallots, minced</div>
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2 Tbsp parsley, chopped</div>
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1 tsp thyme, chopped</div>
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1/2 tsp rosemary, chopped</div>
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1/2 tsp kosher salt</div>
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1/8 tsp fresh ground black pepper</div>
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6 Tbsp extra virgin olive oil</div>
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chives for sprinkling</div>
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1) Preheat oven to 400 degrees F. Place potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast potatoes for 30 minutes. </div>
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2) Whisk together the rest of the ingredients in a bowl to make the vinaigrette. Taste and adjust seasoning if needed.</div>
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3) Add the warm potatoes to the dressing and toss. Sprinkle with chives. </div>
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Serve at room temperature. This dish can be refrigerated and served for up to 1 day after preparation. </div>
<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com1tag:blogger.com,1999:blog-4328565836109985766.post-57707211757877723462020-05-08T16:00:00.000-07:002020-05-10T13:44:33.673-07:00More Spring Veggies in the Garden<div class="separator" style="clear: both; text-align: center;">
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I planted out more veggies today. I'm a little late with my peas this year. I had some old pea seeds (I'm talking OLD 😜). I test germinated them but didn't have great results (only about 50% sprouted). I bought fresh seeds and soaked them in a jar of water overnight. Then I put them in a wet paper towel in a plastic bag in the windowsill. The new seeds were better germinators. I planted the pre-sprouted snap and snow peas out today. I also bought a tray of transplants. Hopefully they'll be a good stagger before the hot weather sets in. </div>
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I also planted out some pak choi starts and bush green beans. The weather has been warm so I'm taking a gamble by planting out a lemon cucumber and a romanesco squash uncovered. I feel like a rebel. 😜</div>
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Transplanted out on 5/8/20:</div>
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- Snow Peas, Oregon Sugar Pod II</div>
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- Snap Peas, Sugar Ann</div>
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- Snap Peas, Sugar Sprint</div>
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- Green Beans, Blue Lake Bush</div>
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- Cucumber, Lemon</div>
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- Squash, Romanesco</div>
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- Pak Choi</div>
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<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com2tag:blogger.com,1999:blog-4328565836109985766.post-18136177276537636702020-04-29T20:51:00.001-07:002020-05-09T13:09:37.006-07:00COVID-19 GardeningThere's nothing like a pandemic to make you appreciate gardening again. Like with everyone else, COVID-19 has wrecked havock on everyday life. I work in healthcare so have been going to work as an essential worker. I've done my part to stay home on my days off to flatten the curve and keep my neighbors and community safe. I've been doing things like cooking, reading, and binge watch tv to pass the time. 🤣 I've managed to go grocery shopping once every couple of weeks (mainly just to buy fresh produce). <br />
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I've taken a break from gardening the past few years. Call it a busy schedule, traveling, work, etc. I could go on. I have a million excuses. 😳 I was driving past my local nursery one day and noticed they were open. They required customers to wear masks and practice social distancing. I stopped and bought some veggie starters. Now that the weather is warming up, it was the perfect time to return to gardening. Looking at my long abandoned blog, I love the memories of previous gardening seasons. I'm hoping I haven't lost my green thumb. I've also decided to revive this blog for this growing season to document the garden highs and lows.</div>
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Here are the greens I planted out on April 21, 2020. The photos show my babies at 6 days old. So far I'm happy to report no slug casualties!!</div>
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What I transplanted on 4/21/20:</div>
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- Leaf Lettuce, Red Oakleaf x 6</div>
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- Romaine Lettuce, Pandero x 6</div>
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- Swiss Chard, Rainbow x 6</div>
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- Spinach, Olympia x 6</div>
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Here's hoping for a happy, healthy, and bountiful garden season!!</div>
<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com2tag:blogger.com,1999:blog-4328565836109985766.post-54929625646220432122017-07-06T13:02:00.000-07:002017-07-09T13:02:34.345-07:00Nature's Candy<div class="separator" style="clear: both; text-align: left;">
I picked a few raspberries and blueberries the other day while watering the yard. Most did not make it back into the house. I love nature's candy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTO-UqaginVHQfDJeVrT6MJIX9FZLdsopzDn4_5CaYGljd-E6urbTIOXQOuDkxx1MRl-2-6sYi2WcgTr3G6cWFLRcrfgPQo8WD7p9loum0Cv-j_fynUoW6_g3pWz6r9tuhtGOMfIzl77c/s1600/IMG_20170706_192711_116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTO-UqaginVHQfDJeVrT6MJIX9FZLdsopzDn4_5CaYGljd-E6urbTIOXQOuDkxx1MRl-2-6sYi2WcgTr3G6cWFLRcrfgPQo8WD7p9loum0Cv-j_fynUoW6_g3pWz6r9tuhtGOMfIzl77c/s400/IMG_20170706_192711_116.jpg" width="400" /> </a> </div>
<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com2tag:blogger.com,1999:blog-4328565836109985766.post-47425173882868192252017-06-11T12:31:00.000-07:002017-06-12T12:31:36.576-07:00Peonies 2017<div class="separator" style="clear: both; text-align: left;">
I'm a bit behind on blogging but I wanted to share photos of these beauties. Peonies are one of my favorite flowers. I have this bush growing in my side yard. These buds started blooming on May 29th. They're continuing to flower. The smell is intoxicating and they're very lovely. I've long since forgotten the name of this variety of peony, but they're pink with a hint of cream of yellow.</div>
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<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com0tag:blogger.com,1999:blog-4328565836109985766.post-42215019588732386642017-06-10T12:26:00.000-07:002017-06-12T12:31:48.034-07:00Farmer's Market - 6/10/17<div class="separator" style="clear: both; text-align: left;">
It's June in the Pacific Northwest. Here's what I've been buying at our local farmer's market this week. Yakima Valley asparagus are beautiful and delicious! I also couldn't resist the pea shoots. These veggies will make for delicious side dishes for the week. </div>
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<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com1tag:blogger.com,1999:blog-4328565836109985766.post-21457035449449252022017-06-06T10:00:00.000-07:002017-06-07T09:55:32.798-07:00Meatless Monday: Kale and Grapefruit Salad<div class="separator" style="clear: both; text-align: left;">
I wanted to make a nice salad with my freshly picked kale. I also had some yummy grapefruit that I needed to use up. I thought they would make an excellent pairing in a salad. This was a nice and refreshing salad for the warm weather we were having. It also was great for a Meatless Monday meal! I also love how kale keeps well as leftovers even after the salad is already dressed. Bonus! I was able to take my leftovers to work the next day without it being a soggy mess. Bring on more kale!</div>
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There wasn't really a recipe for this salad. I threw in things I already had at home. I made a grapefruit/dijon mustard vinaigrette for the kale and poured the dressing on and made sure I tossed them well. I let it sit for about 15 minutes to wilt a bit while I segmented the grapefruit. I added some candied pecans and shaved parmesan cheese to the salad too. It was delicious!</div>
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<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com2tag:blogger.com,1999:blog-4328565836109985766.post-39514213290702055712017-06-05T09:33:00.002-07:002017-06-05T09:34:25.549-07:00The Matador<div class="separator" style="clear: both; text-align: center;">
Working late at night can be a drag. When my coworkers and I want to get something to eat at 11:30pm, there are very few places with legit dining options that are open. Dive bar food sometimes does not cut it! One of our favorite places for late night happy hour is Matador. They serve delicious margaritas and their nachos that are on the happy hour menu is your best bet for $5! It is a beast of a plate of nachos and is easily shared among a few friends. Their tacos are good as well. My favorite is the chorizo tacos. Yum! </div>
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Hanging out at The Matador during nice weather is fun too. They open up their big windows and let the breeze in the restaurant. It makes for great people watching as well. I was there on one such warm, sunny Portland day. My favorite drink is their tamarind margarita.</div>
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Of course, friends don't let friends not share a communal plate of the delicious grande nachos!<br />
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While I usually order the chorizo tacos, I decided to try their grilled pork al pastor tacos today. It was delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6m93yjb4mfrFWfcQJW8ldaJcmk0LS29H6BVyp8BYhgiVsN45Lit21c5MZRFMAAZ_oSdgUECfZnz-Kdvt5Xad9-jU88oDsnk8Um6ht_IVF52v4psmv_gmjtsGx6i4DpKPPw1msxAGSNJp/s1600/20170523_171023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6m93yjb4mfrFWfcQJW8ldaJcmk0LS29H6BVyp8BYhgiVsN45Lit21c5MZRFMAAZ_oSdgUECfZnz-Kdvt5Xad9-jU88oDsnk8Um6ht_IVF52v4psmv_gmjtsGx6i4DpKPPw1msxAGSNJp/s400/20170523_171023.jpg" width="400" /></a></div>
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There are several locations in Portland. I highly recommend stopping by during happy hour because of the nachos on the menu for cheap!</div>
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<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com0tag:blogger.com,1999:blog-4328565836109985766.post-33001639521511288252017-06-05T09:30:00.001-07:002017-06-05T09:31:28.952-07:00Harvest Monday 5/29/17 and 6/5/17<div class="separator" style="clear: both; text-align: left;">
I didn't post last week's harvest because I was out of town. Last week I decided to pull the rest of the lettuce that was inter-planted in my brassica bed. The broccoli and cauliflower had grown enormous and was shading out the lettuce. Besides that, it was getting harder to get to the lettuce and wage war against the aphids. I ended up with a nice lettuce harvest and salads for the entire week. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaQrAMObAj7O5Gf8LBCk_JbPjbyB-wT0e_dRI12UgYnzhmUMrSReIGi1URjFspq7v0a62NBYDUTlC7X57EZc6VvcTLsJY1-soWxCjA7xbdTZWlpCSwBu5N8Q1FjiOivmZxMGj3pIQyQI3/s1600/20170523_113047.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaQrAMObAj7O5Gf8LBCk_JbPjbyB-wT0e_dRI12UgYnzhmUMrSReIGi1URjFspq7v0a62NBYDUTlC7X57EZc6VvcTLsJY1-soWxCjA7xbdTZWlpCSwBu5N8Q1FjiOivmZxMGj3pIQyQI3/s400/20170523_113047.jpg" width="225" /></a></div>
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This week, I've been monitoring my broccoli. We had very crazy weather over the last few weeks. It went from 60 degrees to 80 then 90 then back to 60. The broccoli was having a fit. One of my broccoli heads appeared to be bolting. I made a mental note to harvest it but when I finally did, it was sprouting flowers. I also harvested a second broccoli head because it appeared that it may start to bolt soon.</div>
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Now I'm no broccoli expert but can someone give advice? Did I harvest this one too soon? Should I have left them a little longer? It looked like the little florets were going to start to open up. This one was about the size of a softball. The rest of the broccoli are still small and appear to be doing okay. We'll see. It's supposed to start to warm up again this week - a high of 77 today and 82 tomorrow. 🙀</div>
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Besides broccoli, I also harvested some near perfect kale! This was exciting after having aphid lettuce. The kale was buggy free and will make for delicious eats this week!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Xl4fvN5x-UhIg1hOX_IjoJ-8KsfbiVt7oY8rIcBButQvf0WzYzAFIUdi3t17I5QeyyMPOjcExEjFzdtdCTMmvQ-DfXrqtUoRpLssl7kNG7NTuGLA7eEOXQQTiqeWEZz6yJiYA6g3DSCR/s1600/20170604_134811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Xl4fvN5x-UhIg1hOX_IjoJ-8KsfbiVt7oY8rIcBButQvf0WzYzAFIUdi3t17I5QeyyMPOjcExEjFzdtdCTMmvQ-DfXrqtUoRpLssl7kNG7NTuGLA7eEOXQQTiqeWEZz6yJiYA6g3DSCR/s400/20170604_134811.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvlo9bXAd0I6nbfOSbfJXH5ayyRqAHo_AJMDeoFOl7W53TZ5zX_R0rtR7mdJzR9ItBHANLX7aYNicU9AexyegYp3WSHmjZYcpYVMRxt1AWB9lRP-jny2JgRC39jLQ1ePY4Dz-Hbd02IJs/s1600/20170604_134819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvlo9bXAd0I6nbfOSbfJXH5ayyRqAHo_AJMDeoFOl7W53TZ5zX_R0rtR7mdJzR9ItBHANLX7aYNicU9AexyegYp3WSHmjZYcpYVMRxt1AWB9lRP-jny2JgRC39jLQ1ePY4Dz-Hbd02IJs/s400/20170604_134819.jpg" width="400" /></a></div>
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Last week's harvest totals:</div>
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- Lettuce 0.6 lb</div>
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This week's harvest totals: </div>
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- Kale 0.77 lb</div>
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- Broccoli 0.3 lb</div>
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<span style="font-size: large;">Happy Harvesting!!</span></div>
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<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com6tag:blogger.com,1999:blog-4328565836109985766.post-67368691644002644072017-06-03T09:39:00.000-07:002017-06-12T12:22:38.610-07:00Farmer's Market - Hood Strawberries<div dir="ltr">
I've been stalking the local Farmer's Market for the past few weeks for my favorite early season strawberry variety, Hoods. Because of a wet and cold winter/spring, berry season has been pushed back a few weeks.</div>
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I finally found some this week! They're very sweet but these were very tiny berries. I'm a little disappointed but beggars can't be choosers. Next week they'll be out on abundance!! Wish you had smell-o-vision cause these are when strawberries should smell and taste like!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16zhnP0wznAZXYlY2UzIvWB0Ae3lNgyRZDA2eyPvhBX6Vq1fWzmRBJoshNpB03m2CcNWt_lNqwssPptagQWsqQ3RgPt2BZSuusix2pDzLUOyfDB08R935WLHrQjE7qcVE3X1VakQ2kmoN/s1600/20170603_093725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16zhnP0wznAZXYlY2UzIvWB0Ae3lNgyRZDA2eyPvhBX6Vq1fWzmRBJoshNpB03m2CcNWt_lNqwssPptagQWsqQ3RgPt2BZSuusix2pDzLUOyfDB08R935WLHrQjE7qcVE3X1VakQ2kmoN/s400/20170603_093725.jpg" width="400" /> </a> </div>
<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com0tag:blogger.com,1999:blog-4328565836109985766.post-23508963075804632642017-05-22T18:18:00.003-07:002017-06-12T12:42:49.893-07:00Late May Vegetable Garden<div class="separator" style="clear: both; text-align: center;">
It's mid-spring here in the Pacific Northwest and everything in the garden is a few weeks behind because of the cool and wet spring we've had. My spring garden is coming along. Some of the seeds I've sown have come up - here you see the spinach and some swiss chard. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAmfiDf14sIbDme5ePRIfRL38DEdIUwhkpZuzN_RSleAuc_T44OMBpfN7NhyphenhyphenbYqitBa15liCDVrDSCSNsDFnDGjsWa6rAHr-3MBCgNQ7yH5RlofLreVCahzB5774IJa1OtVfiroXohJIG/s1600/IMG_20170520_205816_594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAmfiDf14sIbDme5ePRIfRL38DEdIUwhkpZuzN_RSleAuc_T44OMBpfN7NhyphenhyphenbYqitBa15liCDVrDSCSNsDFnDGjsWa6rAHr-3MBCgNQ7yH5RlofLreVCahzB5774IJa1OtVfiroXohJIG/s400/IMG_20170520_205816_594.jpg" width="400" /></a></div>
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The peas I pre-sprouted inside then planted out are doing well. These photos are from a week ago. Today when I looked outside they've grown quite a bit more. The peas are about 4-5 inches tall now. The second batch of staggered planted peas are about an inch tall now. Radishes are sprouting in the same bed as the peas. My brassica are doing well in the raised beds with row covers. They're probably planted a little too close together, but you gotta do what you gotta do. 😏<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxcBlbn7fK8B3MtelxWGdeNcDTt26viOeJ7sLyoW7ZCjIPUgEysdG6cn_aTf9MhCAMWPPJcvHQnLql2TypTG8YGb1LeuAqpcbI_OduaM1l0L4hXl12OyC05UcMUMEU52wydH30fLUzeAl/s1600/IMG_20170517_155745_923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxcBlbn7fK8B3MtelxWGdeNcDTt26viOeJ7sLyoW7ZCjIPUgEysdG6cn_aTf9MhCAMWPPJcvHQnLql2TypTG8YGb1LeuAqpcbI_OduaM1l0L4hXl12OyC05UcMUMEU52wydH30fLUzeAl/s400/IMG_20170517_155745_923.jpg" width="400" /></a></div>
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I'm hoping the hot spell we had won't cause the spring veggie to bolt. It was 90+ today. Wowzas! </div>
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<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com2tag:blogger.com,1999:blog-4328565836109985766.post-44853131246183583202017-05-22T18:05:00.000-07:002017-05-22T18:05:24.238-07:00Harvest Monday 5/22/17<div class="separator" style="clear: both; text-align: center;">
My spring garden has been thriving in the cool weather. I have my brassica covered with row covers to keep pests off. I've had issues with cabbage moths and cabbage worms in the past. I'd rather not have to hand pick those creepers so prevention is key here. </div>
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It was a beautiful weekend here in the Pacific Northwest. Yesterday I was able to pick a basketful of kale. They're perfect (and bug free!!)!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5vqULjuGtE5Zh-_14e-Bkr81LchFq15YsxI81azQMUOZesFes2UBBu0oGSQw8jgLfOPmm2eC10HMBUaoOy52E-KuLSsfZFVHWZcjpXrlyJQtw5AaZGYoZ-IR0ntSZ1FPB_XnHj9ZvUsE/s1600/IMG_20170520_205923_266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5vqULjuGtE5Zh-_14e-Bkr81LchFq15YsxI81azQMUOZesFes2UBBu0oGSQw8jgLfOPmm2eC10HMBUaoOy52E-KuLSsfZFVHWZcjpXrlyJQtw5AaZGYoZ-IR0ntSZ1FPB_XnHj9ZvUsE/s400/IMG_20170520_205923_266.jpg" width="400" /></a></div>
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The weather is finicky. It went from wonderful 80's to 90 today! Yikes!! But as you can see from our unpredictable weather, it's supposed to cool down again by Wednesday and will bring rain. Smmmehh. Welcome to spring in the Pacific Northwest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1Ewqn2zRhD2GofR5bj0Tj7WMFyi2_CNDjwGDgr5LjThJOObNGN9ho9Mdlr6LSiCaaTEvwMDoZBjbIAjsLn2wtVMutgEirZl7oWfTvlx3W0-sBPWEEv4UccD2QcOSMiXXxT4LB6LfrP0s/s1600/Screenshot_20170522-175405.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1Ewqn2zRhD2GofR5bj0Tj7WMFyi2_CNDjwGDgr5LjThJOObNGN9ho9Mdlr6LSiCaaTEvwMDoZBjbIAjsLn2wtVMutgEirZl7oWfTvlx3W0-sBPWEEv4UccD2QcOSMiXXxT4LB6LfrP0s/s400/Screenshot_20170522-175405.png" width="225" /></a></div>
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This week's harvest totals:<br />
- Kale: 0.53 lb<br />
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Happy Harvesting!<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com3tag:blogger.com,1999:blog-4328565836109985766.post-55879306803441027202017-05-08T06:00:00.000-07:002017-05-22T18:05:11.154-07:00Harvest Monday 5/8/17<div class="separator" style="clear: both; text-align: center;">
It feels good to finally harvest from my own garden again. 😀😻 I took a break from gardening last year due to travels. Believe me, buying my produce all year was a real bummer. This year I got a late start in the garden. It's been a really cold and wet winter/early spring here in the Pacific Northwest. They say the farms are 2-3 weeks behind schedule. </div>
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I'm happy to report that I was finally able to harvest the outer leaves from my lettuce this weekend. These are the same lettuce that I complained about the aphids attacking. The aphids are still there. I'll have to try the soap spray on them. Believe me when I say I washed this batch of lettuce really really really well. Triple wash has nothing on me. I'm happy to report harvesting 0.435 lb of lettuce leaves today.</div>
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Happy Harvesting! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdEEXQAtIfmoIn5G0jyWx7W5k6RM-NBR8Unkb0vk5H_JIAQEcxTZyAYByOOcGYnkyG6mO8FZeD7tOqHWx1Tk3pChMRfQf2EMe4UgcfsnZaKP3cqcdoZaLkA9VC-lxCnN3h2HDdUSL29Wd/s1600/20170507_115459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdEEXQAtIfmoIn5G0jyWx7W5k6RM-NBR8Unkb0vk5H_JIAQEcxTZyAYByOOcGYnkyG6mO8FZeD7tOqHWx1Tk3pChMRfQf2EMe4UgcfsnZaKP3cqcdoZaLkA9VC-lxCnN3h2HDdUSL29Wd/s400/20170507_115459.jpg" width="400" /></a></div>
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This week's harvest total:<br />
-Lettuce 0.435 lb<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com9tag:blogger.com,1999:blog-4328565836109985766.post-17336497945883131402017-05-06T16:00:00.000-07:002017-05-07T18:35:53.468-07:00Farmer's Market 5/6/17<div class="separator" style="clear: both; text-align: center;">
Today was the first day of summer hours at the Beaverton Farmer's Market. That means on Saturdays, the market is now open from 8:00 am - 1:30 pm. I thought it was a great time to check out the spring produce. I also heard that there would be some early strawberries so of course I couldn't pass that up!</div>
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There were beautiful displays of the spring bounty - onions, leeks, radishes, greens, and rhubarb. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKlWMIQFTSXTPYk7RUBJEDHwsxwvWfRv14JbkUofb9MbG86iW7DcRVyvt1xwEFUXxvP8CzFN6sZej0kR3AzazigBtLfGz-zQBDVqW_nseZweuG2jjMJRDnqyqAUvUY-VUdMA6tQWJ3I8E/s1600/20170506_084018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKlWMIQFTSXTPYk7RUBJEDHwsxwvWfRv14JbkUofb9MbG86iW7DcRVyvt1xwEFUXxvP8CzFN6sZej0kR3AzazigBtLfGz-zQBDVqW_nseZweuG2jjMJRDnqyqAUvUY-VUdMA6tQWJ3I8E/s400/20170506_084018.jpg" width="400" /></a></div>
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One of my favorite spring finds are these delicious and gorgeous fresh asparagus spears from Alex Farm in Wapato, WA. I always buy them when they're offered. These delicious spears were just picked fresh from the Yakima Valley. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJdVTLohtupcPnDbsJIiheTNQWCB1EXDquW5Kj4pCOvwGD3ikMbrccVedEdmcnEY-tYfx8Hqdq_Hn3u6uFp1o4A2EwP4BcWEUPF3bedRFRVd0ReU_-ruWPfoBaIGMBgS1c4XO9XUkBECn/s1600/20170506_084218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJdVTLohtupcPnDbsJIiheTNQWCB1EXDquW5Kj4pCOvwGD3ikMbrccVedEdmcnEY-tYfx8Hqdq_Hn3u6uFp1o4A2EwP4BcWEUPF3bedRFRVd0ReU_-ruWPfoBaIGMBgS1c4XO9XUkBECn/s400/20170506_084218.jpg" width="225" /></a></div>
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My search was a success today as I found the organic strawberries from Denison Farms from Corvallis, OR. Denison managed to outsmart mother nature by growing these beauties under covers. Most other farms are about 2-3 weeks behind their growing season due to the cold and WET winter we've had this year. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhy2IhSyNujoaRVR_cAbv3ab_x6LY72YveYx1nrIcKYjj5zmu3wHyDxyA5_1Intmdto7bFgeov0nfeoYYHFcSsUmNrbRCp8SNSxQLU4lzsdgV662hTisUp3C1vz2MYMGuhyVV-YAVNgU3S/s1600/20170506_084236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhy2IhSyNujoaRVR_cAbv3ab_x6LY72YveYx1nrIcKYjj5zmu3wHyDxyA5_1Intmdto7bFgeov0nfeoYYHFcSsUmNrbRCp8SNSxQLU4lzsdgV662hTisUp3C1vz2MYMGuhyVV-YAVNgU3S/s400/20170506_084236.jpg" width="400" /></a></div>
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<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com1tag:blogger.com,1999:blog-4328565836109985766.post-62871666538341579542017-05-02T16:00:00.000-07:002017-05-02T16:00:27.775-07:00Pan Seared Halibut in Lemon Garlic White Wine SauceI brought some halibut from Costco and had some leftover cherry tomatoes and basil that were leftover from bruschetta for a work potluck. What to do with them? I was thinking of doing a baked fish in parchment paper recipe when I came across this stove top version of some of my favorite flavors. I also had a bag of spinach that I needed to use as I incorporated more vegetables in this dish. It turned out delicious and healthy! <br />
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<span style="color: #990000; font-size: large;"><b>Pan Seared Halibut in Lemon Garlic White Wine Sauce</b></span><br />
Adapted from: www.ciaoflorentina.com<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw26MQuV-a9ijtzfgW1FeE20K0azHZW-PvqS1IFCygGl2UvOhtkqHDDzI9hyphenhyphenpblVVqo0k5QNTycwCrWnUbC-VjaseVOFH7UiRT4qJFiQXzkrVBmuRYAMHXeWICaCIXMbEJlOOIRceU4pNC/s1600/20170429_195039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw26MQuV-a9ijtzfgW1FeE20K0azHZW-PvqS1IFCygGl2UvOhtkqHDDzI9hyphenhyphenpblVVqo0k5QNTycwCrWnUbC-VjaseVOFH7UiRT4qJFiQXzkrVBmuRYAMHXeWICaCIXMbEJlOOIRceU4pNC/s400/20170429_195039.jpg" width="400" /></a></div>
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Ingredients:<br />
4 x 6 oz halibut fish fillets<br />
1/2 lb cherry tomatoes<br />
1 bag baby spinach<br />
4-5 cloves garlic, minced<br />
1/3 c. dry white wine<br />
juice of 1 lemon<br />
salt<br />
pepper<br />
3 Tbsp extra virgin olive oil<br />
1/4 c. fresh basil, thinly sliced<br />
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1) Set fish out on the counter for about 20 minutes to bring it to room temperature. Pat fish dry with paper towels.<br />
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2) Season fish well on both sides with salt and pepper. <br />
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3) Heat 1 Tbsp of olive oil in a pan on medium heat. <br />
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4) Gently place the fish fillets in the pan and sear for 2-5 minutes per side (depending on thickness). Use a spatula to carefully flip the fish. The fish should be cooked but slightly opaque on the inside. Once done cooking, transfer to a plate and keep warm. <br />
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5) Clean plan out and add another 1 Tbsp olive oil to the pan over medium heat. Add the bag of spinach and cook until the greens are slightly wilted. Add the garlic and cook for about 15 seconds (don't burn the garlic. Add the whole cherry tomatoes and a pinch of salt. Add the white wine. <br />
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6) Cover the pan and turn heat down to a simmer. Cook for about 10-15 minutes or until the tomatoes are soft and burst to release their juices. <br />
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7) Transfer the cooked halibut back to the pan and just heat through for another few minutes. <br />
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8) Remove the pan from heat and squeeze in the juice of a whole lemon and sprinkle with fresh basil before serving.<br />
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<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com2tag:blogger.com,1999:blog-4328565836109985766.post-44165067112717882402017-05-01T19:25:00.000-07:002017-05-01T20:10:54.445-07:00First Vegetable Starts in the Spring 2017 Garden<div class="separator" style="clear: both; text-align: left;">
On April 10th, I had pre-sprouted some pea seeds indoors. I wet a paper towel with warm water and placed a handful of pea seeds in between the sheets in a ziploc bag. I placed the bag in a warm window sill and in a few days, they had sprouted. <span style="text-align: center;">I used seeds from Sugar Ann Snap Peas, Sugar Sprint Snap Peas and Oregon Sugar Pod II Snow Peas. These </span>seeds were from 2013 and 2015 so I was also testing them from germination rates. They did very well. The pea seeds were sown outside on April 13th. </div>
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This photo was shot on April 23rd, 10 days after sowing the seeds. As you can see, the tender green shoots are just peek out from the soil. I've been careful to slug bait this area of the garden after sowing the seeds and again when I saw they had started to break the surface. All I need is for the aggressive slugs to demolish all my hard work! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tB6cW7VQ-u38hRCnEduoxHDv28C8Z55VtMIl3j7KOqAAkXhrCeFiYL9mSV7huRRW5honvXFMzpv83BKmmNbumYacgn9hhtwNEc__RX_KhrMOTMapVdm5npfEUiiToinfQstoU3QeXfEJ/s1600/20170423_133915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tB6cW7VQ-u38hRCnEduoxHDv28C8Z55VtMIl3j7KOqAAkXhrCeFiYL9mSV7huRRW5honvXFMzpv83BKmmNbumYacgn9hhtwNEc__RX_KhrMOTMapVdm5npfEUiiToinfQstoU3QeXfEJ/s400/20170423_133915.jpg" width="400" /></a></div>
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I also bought some spring vegetable starts at my local nursery. The top photo is after I had quickly planted them on a rainy April 13th day. I have a cover for these grow boxes so they were nice and protected from the elements. <br />
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Planted in this mix are the following:<br />
- Snow Crown Cauliflower<br />
- Nero Di Toscana Kale<br />
- Wild Garden Mix Lettuce<br />
- Green Comet Broccoli<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxFvCTLVVnWnq0WWXu0m5gVwrNBw_GFnu7vBDVQqCYLlukEwW3J7ITrGQSAqgCyIc8kCVDlkVMnNLBhz6SDff3eUH7yGX53yatdcSakFsh1fhO5i0NAgOSLuroCj3iFs4PX_5u4LjGi3w/s1600/IMG_20170423_140036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxFvCTLVVnWnq0WWXu0m5gVwrNBw_GFnu7vBDVQqCYLlukEwW3J7ITrGQSAqgCyIc8kCVDlkVMnNLBhz6SDff3eUH7yGX53yatdcSakFsh1fhO5i0NAgOSLuroCj3iFs4PX_5u4LjGi3w/s400/IMG_20170423_140036.jpg" width="400" /></a></div>
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The bottom photo was taken on April 23rd. As you can see, the starters had adjusted well to their new home and are looking good! I did notice some aphids on my lettuce. GRRRRR!! I hate aphids! I hand picked them off where I could. I'm considering ladybugs or an organic oil/dishwashing soap concoction. Anyone have tried and true methods of keeping aphids at bay? I find spraying with water to be very ineffective. </div>
<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com4tag:blogger.com,1999:blog-4328565836109985766.post-5665368996359271322017-05-01T19:09:00.005-07:002017-05-01T20:10:31.950-07:00Spring 2017 Seedlings<div class="separator" style="clear: both; text-align: left;">
This year, I decided a little late to start my vegetable seedlings. We've had a relatively cool winter that has been followed by a very very very wet spring. We even had a crazy wind storm that blew through our area. I lost power for about 36 hours. </div>
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Despite the crazy weather and it being a little later than normal, I took the plunge and started some seeds. It was a little late for starting tomatoes but I decided what the heck. I also had a lot of older seeds that I wanted to see if they were still any good.</div>
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I started these seeds on a heating pad with overhead lights on April 6th. The oldest seeds I used were from 2010! 😳😱</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-IjWcMukCaidePlBtHIfaAi5hyphenhyphenndOQN58H6rKlLJAi-NHBRhqiTvdyZ0OYoyBb7gpUrCAL98ccXZlSdNOxW3cb_SYDK-TIF0rhUp4qbt1IE1PFAhT7jCFVNWiVSAEr8axrEueu3vqJSQ/s1600/20170408_191618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-IjWcMukCaidePlBtHIfaAi5hyphenhyphenndOQN58H6rKlLJAi-NHBRhqiTvdyZ0OYoyBb7gpUrCAL98ccXZlSdNOxW3cb_SYDK-TIF0rhUp4qbt1IE1PFAhT7jCFVNWiVSAEr8axrEueu3vqJSQ/s400/20170408_191618.jpg" width="400" /></a></div>
Here's a list of what I started that day:<br />
- Shishito Peppers<br />
- Millionaire Eggplant<br />
- Toma Verde Tomatillo<br />
- Chocolate Cherry Tomato<br />
- Mandrin Cross Tomato<br />
- Organic Green Zebra Tomato<br />
- Organic Kellogg's Breakfast Tomato<br />
- Cherokee Purple Tomato<br />
- Gourmet Green Bush Baby Filet French Beans<br />
- Rainbow Blend Swiss Chard<br />
- Bull's Blood Beets<br />
- Golden Beets<br />
- Green Delight Baby Bok Choy<br />
- Olympia Spinach<br />
- Misome Mustard Spinach<br />
- Osaka Purple Mustard Greens<br />
- Ruby Streaks Mizuna<br />
- Prizehead Lettuce<br />
- Organic North Pole Lettuce<br />
- Outredgeous Red Romaine Lettuce<br />
- Mini Sweet Carrot<br />
- Rothild Carrot<br />
- Carnival Blend Carrot<br />
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By April 10th, some of the seeds started to peek out of the soil. It's always an exciting time for the vegetable gardener! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81lBnzTHb6taYJ_lFoo6gm_2q599ao3W_Y55ls-M3A5QeorbpD10cLSLNWPtL1dqgHGSFXK5rk90BICl9ZIta4FAX1fSyUajPI5KIZ2qDVDvkP2UpzKIoFzGdDq7UACaY1GNZvFRD3Gn6/s1600/20170410_074029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81lBnzTHb6taYJ_lFoo6gm_2q599ao3W_Y55ls-M3A5QeorbpD10cLSLNWPtL1dqgHGSFXK5rk90BICl9ZIta4FAX1fSyUajPI5KIZ2qDVDvkP2UpzKIoFzGdDq7UACaY1GNZvFRD3Gn6/s400/20170410_074029.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnV9QZRWIn74n6H2jMlBj-NqfnAoiRHHGlcfJCWSSGB6XZQ4Cqx_D0dmfAhXiqrsWCJ2c0H8Z7kQzTTW2Oopo_8UmriNpMhho6H63lkBT8h21C176o02Riri-OxBpERQalHJSqiIRKH8K2/s1600/20170410_172346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnV9QZRWIn74n6H2jMlBj-NqfnAoiRHHGlcfJCWSSGB6XZQ4Cqx_D0dmfAhXiqrsWCJ2c0H8Z7kQzTTW2Oopo_8UmriNpMhho6H63lkBT8h21C176o02Riri-OxBpERQalHJSqiIRKH8K2/s400/20170410_172346.jpg" width="400" /></a></div>
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<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com0tag:blogger.com,1999:blog-4328565836109985766.post-60423144888983744552014-12-31T18:28:00.000-08:002017-05-01T18:29:00.403-07:002014 Spring/Summer Edibles Grow List<h2 style="font-family: Georgia, Times, serif; font-size: 10px; font-weight: normal; letter-spacing: 0.2em; line-height: 1.4em; margin: 1.5em 0px 0.75em; text-transform: uppercase;">
2014 SPRING/SUMMER EDIBLES GROW LIST</h2>
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<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">BEANS, GREEN - French Filet</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">BEETS - Golden</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">BLACKBERRY - Marionberry, planted April 2012</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">BLUEBERRY - Bluecrop, planted in 2010</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">CUCUMBER - Lemon x 2</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">CUCUMBER - Tasty Green</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">CUCUMBER - Tsuyataro</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">EGGPLANT - Ichiban x 2</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">HERBS, BASIL - Lemon</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">HERBS, BASIL - Sweet</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">HERBS, BASIL - Thai</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">HERBS, DILL</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">HERBS, GARLIC CHIVES</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">KALE - Lacinato</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">LETTUCE, ROMAINE - Outredgeous</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">PEPPER - Little Bells</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">PEPPER - Shishito x 2</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">PLUM (planted 2009) - Dwarf Santa Rosa</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">RASPBERRY, SUMMER-BEARING - Meeker, planted 5/1/10</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">SPINACH</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">SQUASH, SUMMER - Zucchini</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">SQUASH, WINTER - Delicata</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">SWISS CHARD - Bright Lights</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATILLO - Toma Verde x 2</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATO - Green Zebra</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATO - Japanese Black Trifle</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATO - Organic Brandywine (volunteer) </li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATO - Roma</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATO - San Marzano</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATO, CHERRY - Sun Gold</li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0.25em 15px; text-indent: -15px;">TOMATO, CHERRY - Sweet 100</li>
</ul>
</div>
<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com0tag:blogger.com,1999:blog-4328565836109985766.post-49524154487341874742014-10-11T23:14:00.001-07:002014-10-14T22:23:52.978-07:00Midori Traveler's Notebook (and my trip to Spain and Portugal!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J5AUGldSKOdMvTe4SB6LZDwXmfJ2EwYZD0hIS4lq-jfQ3Es3LIb3OqdD3NCfzIvnvL403NRGBx1jacjq7-BKebtBA8uaoYOEDLVIbsoe26QS8Fk7Ng3T-Y9uN7SO4pfMEe4dVXF_Pokc/s1600/IMAG2070_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J5AUGldSKOdMvTe4SB6LZDwXmfJ2EwYZD0hIS4lq-jfQ3Es3LIb3OqdD3NCfzIvnvL403NRGBx1jacjq7-BKebtBA8uaoYOEDLVIbsoe26QS8Fk7Ng3T-Y9uN7SO4pfMEe4dVXF_Pokc/s1600/IMAG2070_1.jpg" height="180" width="320" /></a></div>
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I'm headed to Spain and Portugal in a few weeks. I'm super excited about this trip. Both countries have been on my bucket list for a long time. I can't wait to check them off!<br />
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When I travel, my ritual is to buy a journal that is normally way too big. I fill it with thoughts, souvenirs and names and addresses of great restaurants or shops I find along the way. I have a shelf full of half and one-third used journals. What a waste of paper. </div>
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I was trolling the internet for personal planner ideas when I came across something wonderful - the Midori Traveler's Notebook. I recently took the plunge and bought a Midori Traveler's Notebook. I love love love the leather!! It's made in Chiang Mai, Thailand (another of my fav destinations). You can google it and you will get a million hits if you want to oogle it up close and personal. People use it as planners, art journals and daily journals. I'm secretly envious of all those artsy people who doodle and draw in these. My drawings consist of stick people. But I digress. My idea though was to take this notebook on my travels. It is afterall called a traveler's notebook. </div>
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I love the variety of inserts that you can buy for this notebook. You can buy thick paper books, thin paper books, kraft paper books, lined paper, graft paper, calendars etc. It really allows you to customize it to you! It also comes in two sizes: the regular notebook and a smaller passport size. I love that you can change the inserts and insert as many books as you want into the cover.<br />
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I went with the regular sized notebook and bought a variety of different inserts. However, for my upcoming trip I decided to use the kraft book insert (014). I love the look of kraft paper!! I used scrapbook paper to cover the cover. These papers are from DCWV's Fiesta Forever Stack. I love the fun and festive colors and designs. I used sticker letters for the titles. </div>
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I will use the notebooks just the same as before in slambook fashion. I will bring some washi tape with me to tape in ticket stubs and other souvenirs as I go along. I have printed out mini city maps to paste on the inside to write and draw on. It will help me keep track of my adventures.</div>
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When I come home, I will shelve the little inserts and refer back to them as a sort of scrapbook. Spain and Portugal, here I come!!</div>
<div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com4tag:blogger.com,1999:blog-4328565836109985766.post-67962710111386731032014-09-03T10:00:00.000-07:002014-09-03T10:10:33.403-07:00Preserving Hatch Chiles<div class="separator" style="clear: both; text-align: left;">
It's that time of year again! Hatch Chile season!! If you don't know about Hatch Chiles, they are a very flavorful chile from New Mexico. There's literally festivals built around this rather unassuming vegetable! Here's a post I did on them last time: <a href="http://tastytravels-holly.blogspot.com/2012/10/hatch-chilies.html"><span class="Apple-style-span" style="color: blue;">Hatch Chiles</span></a>.</div>
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Well Hatch Chile season technically started a month ago. I've just been drowning in other produce to tackle the chile issue. People have asked me, "where have you been?" and "you haven't posted much on your blog". I know. I apologize. I've been busy picking, canning and trying to enjoy what's left of summer. I'll post the canning stuff later (peaches, plums, apples, pears, blackberries, oh my!!). </div>
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On to the chiles..... Freezing is the best method for preserving Hatch chiles for use all year long. Last time I split a case of Hatch's with a friend. I got lazy after peeling all the chiles and I froze them whole (seeds and all). It wasn't a big deal. When I was ready to use them, I defrosted them but had to take out the seeds before using them. </div>
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This time I actually took the time to pre-prep so that when I pull them out of the freezer, I can just pop them into my recipes. After the peppers had been roasted and allowed to cool, I peeled the skins off (Wear gloves!! You'll thank me later!). Then chopped the chiles up. I flash froze them on a baking sheet lined with parchment paper into 1/2 c. servings. These are about the size of a can of chiles they sell in the store and believe me when I say they are much tastier!! These are a mix of medium and mild chiles. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbEYUheBXPr35a1J-nk7wayX-4UaweNNVUIguLvFVPRR-FxsdTD3EsHPwpLl8cpCKqjMEhO62E_FVMqD80Sqted8eV80PTlld-9xmawFRV8SuHFdxlxOUdGFOehUzgiRmCrKBe_Zt3_eO/s1600/IMG_8555.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbEYUheBXPr35a1J-nk7wayX-4UaweNNVUIguLvFVPRR-FxsdTD3EsHPwpLl8cpCKqjMEhO62E_FVMqD80Sqted8eV80PTlld-9xmawFRV8SuHFdxlxOUdGFOehUzgiRmCrKBe_Zt3_eO/s1600/IMG_8555.JPG" height="213" width="320" /></a></div>
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You can see they freeze in a nice disk or puck shape. After a few hours, take them out of t he freezer and place them in a large freezer bag. You can take out pre-measured portion sizes as you need them. For this method, they will likely last about 3-6 months or so. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0lU1HjONEZxmPulEq60_rnXAs4rrOhS1PPRFI-F98aInQuu-XgSdZUYYcjExqvBbk5tLGMm16DIsX_joqCNChWJ0sKCMOZ_tpirVfBfqnpcCYuc-3Wun7hqzROLy1K-JsPQneKn-kdPR/s1600/IMG_8556.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0lU1HjONEZxmPulEq60_rnXAs4rrOhS1PPRFI-F98aInQuu-XgSdZUYYcjExqvBbk5tLGMm16DIsX_joqCNChWJ0sKCMOZ_tpirVfBfqnpcCYuc-3Wun7hqzROLy1K-JsPQneKn-kdPR/s1600/IMG_8556.JPG" height="213" width="320" /></a></div>
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I was, however, looking for a more long term storage method. I like to keep them for up to a year or until I use up my stash. I placed each individual disk or puck into a Food Saver bag. As you can see, with the air sucked out, there's less chance of freezer burn and my precious Hatch chiles will last longer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qBkc5Bdw_DG1-Ey-894Z_BDTsUX2eCe7KZYg1m_zhMEMzfxQlOlyrKpn6rviVLsER8nY73ROiixmm8C83ZThrFeMA9NnPUVSn6piyrOHWefcoDzehyDxmJSpFJEHclVBp6mbh7KqtCiU/s1600/IMG_8557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qBkc5Bdw_DG1-Ey-894Z_BDTsUX2eCe7KZYg1m_zhMEMzfxQlOlyrKpn6rviVLsER8nY73ROiixmm8C83ZThrFeMA9NnPUVSn6piyrOHWefcoDzehyDxmJSpFJEHclVBp6mbh7KqtCiU/s1600/IMG_8557.JPG" height="213" width="320" /></a></div>
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I also froze the pre-prepped chiles whole. I placed about 6 chiles per bag and Food Saver'ed them also. This will keep them nice and happy in the freezer!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4SWtYh7kh2T_yfdFxYtuQBR47j1cP5D3a4aBmORJ88vJ-H6n88ulcuU94kVNYHpTDMp6qA13x5S9OLKqHEFJhOuQ4NQdJajPRsBK-DkLUnjxQrkkQSQKnmfK5PMiusqZ671blMgDCsfr/s1600/IMG_8558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4SWtYh7kh2T_yfdFxYtuQBR47j1cP5D3a4aBmORJ88vJ-H6n88ulcuU94kVNYHpTDMp6qA13x5S9OLKqHEFJhOuQ4NQdJajPRsBK-DkLUnjxQrkkQSQKnmfK5PMiusqZ671blMgDCsfr/s1600/IMG_8558.JPG" height="213" width="320" /></a></div>
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Anyone have some tried and true Hatch chile recipes? My favorite is this <a href="http://tastytravels-holly.blogspot.com/2012/08/hatch-chili-verde.html"><span class="Apple-style-span" style="color: blue;">Hatch Chile Verde</span></a>. Yummy!!</div>
<br /><div class="blogger-post-footer"><div style="font-weight:bold; font-style:italic"><p>© 2008-2012 <a href="http://tastytravels-holly.blogspot.com/">Tasty Travels</a>. ALL RIGHTS RESERVED.</p></div></div>~TastyTravels~http://www.blogger.com/profile/17242583069509116828noreply@blogger.com4