Author: Michelle (Page 3 of 8)

If you want to make a recipe that will turn ‘kale no’ into ‘KALE YEAH’ – here it is.

This is the perfect balance of healthy kale hiding in creamy cheesy perfection, finished with a crispy topping. This has become a holiday family meal favorite- and that’s saying somethings with all those kale haters out there 😉

Bacon fat is an amazing addition but not necessary for this recipe.  And as with all my recipes there’s room for making them different each time, or just to make them your own. Sometimes I’ll add in the bacon, or if my family ate all the bacon, I’ll just use the bacon fat to sauté the leeks and onions… a bit of pancetta or even smoked ham would be delicious too. If you like it spicy, add in the hot pepper flakes or even some dashes of hot sauce. If you don’t use bacon fat, taste test and add salt as needed.

Find your new favorite by comparing twelve tomato varieties with me.

Did you know that tomatoes have been bred for different purposes for centuries?

Some are perfect for popping in your mouth, like cherry tomatoes. Some are meant to balance out that bacon on a BLT, like the huge heirloom slicers. And some are best for making sauce, like the thick and meaty paste tomatoes. And then there are a million variations in between!

With over 10,000 known tomato varieties, this is of course a very limited list. But it’s also based on my nearly twenty years of growing tomatoes in the north.

Nothing says fresh summer flavors more than Green Goddess dressing!

Grabbing handfuls of all the herbs and creating a magically delicious while nutrient dense topping for things from salads, to chips and sweet potato fries couldn’t be easier. It is literally dump, blend, and pour (or dip).

Let’s make it easy to preserve your harvest! Harvesting and eating from our garden is what we work so hard for. And there’s nothing like those sun warmed tomatoes, or is there? What about homemade tomato soup in February, or strawberry jam in January?

Being able to preserve your harvests to enjoy longer somehow tastes + feels even better. It also feels like the step between being a gardener and a modern day homesteader. Let’s get you capturing those flavors to savor throughout the seasons!

Many of us are getting back into preserving our own food for so many reasons—the better nutrition, reducing food waste and our carbon foot print, more control of ingredients. Not to mention most of these ways are easy and a great way to feel more connected to our food!

We love bird baths AND we love our huge Rhubarb leaves—so we decided to combine them into this easy DIY Cement Rhubarb leaf bird bath!

We also had gigantic leaves and a partial bag of concrete at the same time as a broken bird bath bowl. So this was a project begging to be done!

This is DIY project is truly easy enough for the kids to help with. There’s a little prep, some fast action while pouring the cement onto the leaf, then patience while waiting to dry. The only fussy part is removing any stuck leaf material by scrubbing off the cement after it has set. From start to finish, ours took a few days to complete- and will last years!

Let’s get you growing rhubarb!

Rhubarb combines some serious garden nostalgia with punchy modern takes on how we eat it. There’s so much to love about this perennial plant, so let’s dig right in!

• First off, rhubarb is a vegetable, not a fruit, even though we treat it like one.
• Second, it was originally cultivated in the far east over 2,000 years ago and used medicinally, for cleansing the body, stomach issues and reducing fever.
• Thirdly, only eat the stalk. The leaves are toxic and contain oxalic acid, which can build up in the kidneys and cause kidney stones and even failure.