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Posts Tagged ‘carrots’

  
Last summer, a friend of mine brought me a baby pool for my dog that he found on Freecycle. 

Meghan loves to get in the baby pools at doggie daycamp, so I quickly pulled out the hose and began filling the pool.  

It didn’t take long to discover a large crack in the bottom of the pool.  Argh!!! The pool would not hold water.

What to do?  The pool was too large to fit in my car, so I couldn’t haul it to the dump.  My friend who brought it to me did not want to take it off my hands.  I was stuck…

…until I decided to try the pool as a planter.  Maybe it would work for carrots and beets, two things that don’t grow well in my mostly clay soil.

Fast forward a year, and I’ve finally gotten my act together to create my new planter.

 
I placed the pool on several layers of plastic, in an area of my back yard that gets afternoon shade.  According to the seed packets, this is necessary in a hot climate like mine.  

 
I then cut quite a few more holes for drainage.

  
I then mixed up some soil, sand, compost and manure. 

  
I pulled out the carrots, beets and parsley demi-long.  I think I ordered that last packet by mistake, as I have no idea what it is!

  
Carrots are on the left, parsley demi-long in the middle, and beets on the right.

We’ll see how my pool planter works.  Meanwhile, it’s time to pull out the new, leak-free baby pool so Meghan and I can cool off.

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I just made the BESTEST EVER gingery carrot tomato soup.  The recipe comes from FatFree Vegan Kitchen, one of my favorite food blogs, and it was super easy to make.

You only need a few ingredients to pull this soup together:  carrots, onions, garlic, ginger, veggie broth, canned tomatoes, cayenne pepper and tahini.  It cooks up in 40 minutes.  Susan, the recipe author, recommends letting it simmer longer for the flavors to really meld.  However, I was hungry and couldn’t wait, so I dove right in.  The soup was already so good with minimal cooking, I’m wondering how much better it’ll be reheated tomorrow?

On a side note, my dog Meghan goes bonkers for carrots, so she was underfoot while this was cooking.  I guess I can be nice and share with her…

On a double side note, I love my new soup mug from my oldest and dearest friend, K.

 

 

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I was lucky enough to be gifted with some local turnips recently and found the perfect recipe to use them in. The recipe is from Barbara Kafka’s “Vegetable Love,” but I found the exact same recipe on this website.

I did change up the recipe a bit by using my homemade vegetable stock to add more flavor. I also used less parsley since two cups just sounded like too much!

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Into the pot went the cut and peeled turnips, potatoes, and onions, along with the carrots, celery and garlic. Next went the veggie stock and some salt and pepper. Cooked til the veggies were tender, then blended the soup with my immersion blender.

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Delicious, light comfort food!

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