Tag Archives: pepper

Thanksgiving Dinner! – The Recipes.

Posted on by Standard 6

I love to put together a holiday meal, especially thanksgiving. I have it down pretty good to corral the chaos.

Turkey in the electric roaster!
Turkey in the electric roaster!
Thanksgiving Dinner Plate!
Thanksgiving Dinner Plate!

First prepping the turkey & stuffing…

I do the bird in the electric roaster, stuffed, for 15-ish minutes per lb. @ 325° Farenheit. I roasted in the preheated pan on full for about 45 minutes at the start before turning it down. I inject the turkey in a few sports with a mixture of melted beer, butter, & spices. I usually rub some softened butter on top and toss on lots of seasoning there too. I usually pour a bottle of beer and a box of turkey broth in the bottom, & include some carrots, celery, & an onion.

Don’t worry about samonella with a stuffed bird. Take it to 165°. Always use a food thermometer. Some of the dark meat of the turkey will be overcooked but it will still be juicy & delicious. I haven’t killed anyone with my turkey yet.

The extra stuffing can be made into stuffing balls, but I put it in the crock pot. You just have to stir it, & maybe add extra turkey or chicken broth if needed or it will stick to the sides a lil’ burnt.

Do the math, & time it so you’re pulling the turkey out about a half an hour before you want to serve it.

Then I make the sides. Check out my recipes!

I cut up the butternut squash first, & put it in the fridge for when I needed it.

I peeled & quartered the potatoes, let them sit in cold water (& turkey broth).

Cut up & prep the brussels sprouts & carrots, you want to pop them in about 45 min before you plan to eat.

Prep the squash & put it in right after the brussels sprouts.

Turn on the potatoes, by the time they cook & you do your thing… it the other stuff should be ready to go.

Others brought even more sides… cranberry sauce, green bean casserole, sweet potatoes, deviled eggs, & rolls!

If I make green bean casserole, I pretty much use the Campbell’s recipe or French’s Fried Onions recipe… sometimes with an added can of mushrooms, fresh green beans, & maybe even some bacon pieces or ham.

If I cook with beer it’s either Yuengling Traditional Lager or Straub Amber.

For the gravy, I just use pan drippings broth from the turkey, and eyeball together a slurry of corn starch, add it, & some more spices if needed.

Someday I am going to brine a turkey with a buttermilk brine & cook it on the smoker, but… not for Thanksgiving. Well, not the first time anyway.

I like to keep the oven open for sides, & any brought sides or pies that may need warmed up.

Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!
Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!

What are your Thanksgiving or other holiday meal prep tips, go-to’s, methods, or favorite recipes?

🦃 Don’t forget these free Thanksgiving Mazes! 🦃

Roasted Brussels Sprouts w/ Rainbow Carrots

Posted on by Standard 1

Another one of my holiday go-to’s, this one takes a bit of labor but it’s worth it.

Roasted Brussels Sprouts with Rainbow Carrots & Bacon pieces.
Brussels Sprouts! With some goodies…

Getchya mise en place:

  • One 32 oz. “family size” bag of Brussels Sprouts (or 2 lb. of bulk fresh)
  • One 16 oz. bag of baby cut rainbow carrots
  • One 2.8 oz bag of bacon pieces
  • Extra Virgin Olive Oil
  • Salt, pepper, garlic powder, whatever spices you want.

Do it:

  1. Pre-heat the oven to 400° Fahrenheit.
  2. I quarter the baby carrots – one cut long ways, one cut through the middle.
  3. I cut the bottom off of the sprouts, remove the outer leaves if they’re not great looking, halve them, and if they’re large, score the middle. (Look close at the photo.)
  4. Mix the sprouts, carrots, & bacon pieces in a bowl, add the spices, eyeball in some EVOO & toss to coat it all evenly.
  5. Spread evenly on a baking sheet or in a glass dish.
  6. Slap them in that oven for 40-ish minutes.

Tips n’ tricks:

  • Of course, use whatever spices fit your fancy.
  • If you can’t find rainbow carrots, regular ones or parsnips or both are an absolutely awesome addition also.
  • Roasting caramelizes the sometimes bitter brussels sprouts. You may find that you prefer them “more” done or “less” done.
  • Scoring the middle helps them roast fully or more evenly.
  • You can skip the bowl if you can stir it all up and not make a mess like I do.

So, what do you think? Do you like Brussels Sprouts? Do you prepare them a similar or wholly different way?

Mashed Potatoes Recipe

Posted on by Standard 1

Putting my thanksgiving recipe here… which is more of a method I guess.

A bowl of homemade mashed potatoes, with some pats of butter on top.
We ran out of bowls, so it’s in a pie plate.

Here I keep it super simple.

Gather it:

  • 5 lb. bag of Yukon Gold Potatoes
  • 1 Stick Butter
  • 1 cup of Buttermilk
  • 8 oz. Sour Cream
  • 32 ox. box of turkey broth.
  • Garlic Powder, Onion Powder, White Pepper, Salt to taste

Do it:

  1. Peel the potatoes, don’t be afraid to leave a bit of skin.
  2. Quarter them, place them in your stock pot in the turkey broth with some salt and cover the potatoes with cold water.
  3. Maybe toss in a pat of butter and some spices.
  4. Bring the pot to a boil on high with the lid on, take the lid off and crank it down to medium for 20 minutes.
  5. Turn the burner off, strain the potatoes, but the pot with the potatoes back on the warm burner.
  6. Add your spices to taste.
  7. Start to mash ’em, add the buttermilk, sour cream, & butter.
  8. Don’t mash ’em too much. I like them thick enough to build a tower like in Close Encounters of the Third Kind. Some lumps are OK.

Tips:

  • I don’t actually measure the buttermilk & sour cream. Just do it by feel. Of course you can use regular milk, heavy cream, or a non-dairy milk.
  • Use good whole buttermilk, like Charlie’s Old Time Buttermilk by Turner’s.
  • Save a pat or two over butter for on top… or, just add MORE butter.
  • Of course you can just use water or chicken stock or bullion cubes or beer or whatever you want.
  • Add whatever spices you want too! I may have put some poultry seasoning in there. Sometimes I add cheese too.
  • I use a meat chopper instead of a traditional potato masher. I find it goes much smoother and is less of a mess.

I’d be interested to see how you do it. Got any tips or secrets for me? What are your favorite methods or add-ins? I also love a good boxed potato flake mixed extra thick and flavored-up, but get out of here with that runny Bob Evans microwavable slop!

Teriyaki Stuff

Posted on by Standard 2

I absolutely love the flavors in Asian food, but because of my shellfish allergy, I rarely dine at those types of restaurants because of ingredients like oyster sauce or brine shrimp as seasoning and cross contamination. I even had friends that once ordered “vegetarian” egg rolls that contained crab meat. I think it was a perfect storm of a language issue and a culture issue.

I posted this photo of a dish we make often on social media, and was asked for the recipe. I figured I would share it here too! It’s more of a method maybe than an exact recipe. My wife usually makes it with chicken instead of beef and without the chick peas.

  1. Made 4 cups  of instant rice according to the box, instead of salt in the water I used 1 teaspoon of beef bullion, set aside.
  2. Sear the steaks on high on a flat pan that can go into the oven – coat w/ EVOO, salt & pepper… about 2 minutes a side.
  3. Place a pat of butter on each steak, place in oven at 400° for about 10 minutes.
  4. Cook the chick peas in a bit of EVOO, maybe medium-high heat.  You need to keep an eye on them as they can “pop.”
  5. Add the Teriyaki sauce to the pan and let it cook, maybe take it down to medium.  I keep stirring & scraping the bottom of the pan.
  6. Get the water boiling for under a steamer basket.  I usually add onion powder and garlic powder.
  7. Take out the steaks and let them rest on a cutting board.
  8. Steam the vegetables above the boiling water once it starts to go… I usually wait for them to turn a bright color then turn it off as I like them still to be a bit crunchy.  Carrots on bottom, broccoli in the middle, peppers on top seems to make the cook the most evenly.
  9. Cut the steaks into strips, I try to go on an angle so they’re nice & tender.
  10. Add the steak to the chick peas & Teriyaki… don’t overcook the steak.  It should still be a little pink in the middle when you add it.
  11. Fluff the rice.
  12. I use garlic powder, onion powder, season all, Mrs. Dash, salt, & pepper throughout on everything.
  13. Plate the rice, veggies, beef/chickpeas/sauce and enjoy!

It all sounds much more complicated than it is.  You can cook he steaks on a countertop grill or cut them into strips & cook in the pan… but I tend to overcook them that way. You could, of course, also use the marinade as an actual marinade.

You could just boil the veggies too, but I feel like that takes out all the flavor and turns them to mush.  Roasting them in the oven may be delicious too, but would take a bit longer… this would be good for the chickpeas too.

If I had a wok, I’d get brave and try it all like a stir-fry. Maybe like the “white people tacos” meme, this is my version of Asian food.

I’d be interested to see what other people think if you try it out. I’d like if you shared your meals like this in the comments, so I have more stuff to try.

I am stuck on this type of La Choy Teriyaki sauce & marinade. The flavor is perfect. The “stir fry sauce” has sesame seeds in it, & I’m not a fan of the texture and hate to tempt fate with diverticulitis issues. The other ones are just OK. What’s your favorite type? Have you ever made your own?

According to Wikipedia, it seems like Teriyaki is similar to Barbecue as it seems to refer to a style of cooking as well as the sauce. Maybe I am wildly misusing the term? I just like the sauce. A lot.

It has been increasingly difficult to find. I have tweeted (𝕏eeted?) Conagra and I think they are stalling. I’m going to have to have a maze-fueled letter & email wiring campaign. I was told the sauce was discontinued by a local distributor to Giant Eagle in 2009, but have definitely found it since then. The current La Choy website doesn’t list it as a product, but the Internet Wayback Machine has it.



Ham N’ Bean Soup (Recipe) 🫘🥣

Posted on by Standard Reply

I made some ham n’ bean soup. I liked it more this time than last time. Here’ the recipe…

Every once in a while I get hungry for this. I make it slightly different every time. This time was pretty god, so I may replicate it. Or at least attempt to.

Ingredients:

  • 2 freezer bags of leftover ham from Easter, cubed.
  • 2 globs of Irish butter using a tablespoon.
  • Spanish onion, diced.
  • A stick of celery, chopped
  • Shredded carrots, chopped even smaller
  • 1 red bell pepper, cubed
  • 1 tsp. of minced garlic
  • 7 cans of beans. I used the Giant Eagle brand. I got butter beans, black beans, pinto beans, navy beans, kidney beans, great northern beans, & cannellini beans. I thought about garbanzo beans and black eyed peas.
  • 1 can of diced potatoes.
  • 1 bottle of Yuengling Traditional Lager (Sometimes I cook with Straub Amber too.)
  • 12 cups water
  • A tablespoon of Better Than Bullion Ham Base
  • 2 tablespoons of Orrington Farms Concentrated Ham Base
  • Mrs. Dash Table Blend seasoning (to taste)
  • McCormick BBQ Seasoning (to taste)
  • Ground Mustard (to taste)
  • White Pepper (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • garlic powder (to taste)
  • onion powder (to taste)
Canned Beans & Potatoes.
Beans
Ham Soup Bases & Beer

I’m impatient so I didn’t use dried beans and soak the overnight while standing on my head facing east while reciting a mantra about not farting after eating this soup or whatever you have to do to do all that properly. Ain’t nobody got time for that. I did drain & rinse them really well. I’m sure this would be fine with ham steaks but the roasted ham from Easter was delicious.

The Method:

Sauteeing the veggies, adding potatoes, then beer.
  1. I dumped all the beans into a colander and mixed them, then rinsed them pretty good with cold water. I set that aside on a bowl for a minute.
  2. I globbed the butter into the stock pot, put it on a burner, and cranked that shit up to medium-high.
  3. As the butter was melting, I added the onions, and let them sautée a bit. I added some onion powder, garlic powder, and a bit of salt here.
  4. I added the carrots, celery, & bell peppers, then sautéed a little more.
  5. This is where I added the rest of the spices to taste. Use whatever floats your boat. I added the minced garlic last so it didn’t burn.
  6. I tasted this before I did anything else and did so by setting aside a spoonful to cool while I moved on to the next step. I could have eaten just this.
  7. I dumped the canned potatoes along with the water into the mix.
  8. I dumped the beer into the mix.
  9. I got 8 cups of water into a giant mixing cup & added the “better than bullion” and soup base stuff. I went a bit lighter than the directions specify because I always end up making the soup too salty. I also didn’t use a measuring spoon. I used regular spoons & serving spoons. What is this, baking?
  10. I added all the beans, and 4 more cups of water.
  11. I added the ham last as I cubed it. I think at some point I cranked the heat down to medium.
  12. After adding the ham, I brought it to a boil on high, then let it boil on medium-low for 20 minutes, lid off, then pulled it off to rest.
  13. If you’re worried about the taste, take a bite way too soon, scorch your tastebuds, and it won’t matter anyway.

This was pretty tasty. I would only maybe add bacon? Manybe peas or something? What would you add? Would you switch anything out? I’m sure chicken bullion or broth would be good here too.

I like to serve this with some buttered rolls, or even a sandwich. Maybe cornbread would be good too?

This is good, but not much tops ham n’ green bean n’ tater stew. I wonder if green beans would be good in this?

New Year’s Day Pork & Sauerkraut

Posted on by Standard 3

There are many traditions used to celebrate the new year. One we always did was have pork.

Roast Pork Loin Rib Half
Good Luck New Year’s Day Pork Roast AiXeLsyD13-style.

Generally, I cook it in the crock pot, but this year I tried it in the roasting pan in the oven. I’m posting my recipe/method here so I can refer back to it. Hopefully you might like it too, and you may want to check out my other recipes.

The pork after I seared it & placed it in the pan.
The seared pork before roasting.
The Sauerkraut after cooking with apples & onions, & adding brown sugar.
The cooked sauerkraut with apples & onions.
Hot dogs form the air fryer.
Air-fried hot dogs.
Paremesan/Butter steamed green beans, pork, mashed potatoes & sauerkraut, & a hot dog on a home made-ish roll with sauerkraut, shredded pork, & yellow mustard.
Steamed parmesan/garlic green beans, roasted pork, boxed mashed potatoes w/ sauerkraut, & an air-fried hot dog with shredded pork, sauerkraut, & yellow mustard.
The whole meal was pretty damn good if I do say so myself.

Ingredients:

  • 8 lb. pork loin (The one I got this year said “pork loin rib half”.)
  • 2 bags of sauerkraut (Beware, “Bavarian style” is a secret code meaning it has caraway seeds & tastes like royal ass. Unless you like caraway seeds or royal ass. I avoid it for diverticulitis reasons anyway.)
  • 1 bottle of beer. I used Straub Amber, but I also like to use Yuengling Traditional Lager. (You could also use Penn Pilsner, Stoney’s, Shiner Bock, or Smithwick’s Red Ale.)
  • Apple Juice (Maybe ½ cup?)
  • 2 Apples (I like Golden Crisp or Honey Crisp)
  • 1 Spanish Onion (Or a sweet or yellow onion or whatever you like.)
  • ½ teaspoon-ish Minced Garlic
  • Salt (or Season All / Seasoned Salt)
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Mustard Powder
  • Brown Sugar (Maybe ¼ cup?)

Instructions:

  1. Pre-heat the oven to 350°.
  2. Drain & rinse the sauerkraut, unless you’re in need of an intestinal cleanse.
  3. Sear the pork roast on all sides. I used a large fork to control it along with some tongs. I used a hot pan with a tiny bit of extra virgin olive oil & a pat of butter. You just want to sear the outsides, not cook the meat. I did add a bit of seasonings first.
  4. Pop it into your roasting pan. Add some of those spices to taste.
  5. slice the apples & onions then place them around the sides, cover it with the rinsed sauerkraut, bathe it with that glorious beer & apple juice.
  6. Put some more spices on the roast again because you just washed them off. Don’t measure them. Live dangerously.
  7. Put your food thermometer in, put the lid on, & pop it in the oven. You have a food thermometer right?
  8. Cook it to 145° F according to the FDA, 160° according to my thermometer with the numbers beside the pig icon, or 203° if you want it to fall apart.
  9. From what I read online it could be anywhere from 20 to 30 min per lb. Instead of popping it out & checking with an instant read, get a thermometer that can stay in.
  10. Let it rest a bit when you pull it out. That’s just good life advice in general.
  11. I mixed the brown sugar into the sauerkraut after I pulled the roast out. I didn’t measure. I read that was to prevent it caramelizing & burning too much… but I think it would have been fine in there the whole time.

Tips:

  • I put onion powder on the apple slices and garlic powder on the onion slices… because why not? Does anyone else do stuff this?
  • You could probably do this at 300° or 325° if you felt like it. Cook to temperature not time.
  • You could throw all this into the crock pot (if it will fit!), or go with a smaller roast to do the same. I’d guess low on 8 or 10 hours would do it. Again, that’s what I usually do. Maybe go half the bottle of beer & drink the other half for breakfast.
  • Thinking back, I think I put a half a bit of ham bullion (or better than bullion) in there too. I do that instead of salt sometimes.

What’s the deal with all the other not pork on that plate?

  • Steamed green beans with a bit of garlic, butter, & parmesan cheese.
  • Boxed mashed potatoes – I used buttermilk instead of milk. While nothing beats the real thing… I like the boxed potatoes because I like potatoes with a consistency that you could use to mortar bricks together, or build a structure like in Close Encounters of the Third Kind. Those Bob Evans microwave potatoes might as well be potato soup. Also, buttermilk is the best.
  • I tried those hot dogs in the air fryer for the first time. I put slits in the top, then did 6 minutes at 400° and they were awesome. I did the bun for 2 minutes at 375° because I read some stupid blog, and that may have been to hot or too long. That should teach you a lesson about following recipes on a blog.
  • I served the hot dog on that bun (brushed with a little melted butter before air frying), with yellow mustard & some of the sauerkraut & pulled pork. I had one the next day & it was even better. That may be better than chili dogs!

I think the family liked it, or they pretended to. The 9yo liked the sauerkraut, the 7yo did not. Funny because the 7yo has been digging mushrooms and onions as of late, and he’s my dude that digs buttermilk. It may be a texture thing? I am weird about some textures.

Tell me about your pork recipes or new year’s traditions in the comments!

I always thought we were a bit German, but my Ancestry DNA test does not agree with that. We must have picked up the traditions from German or “Pennsylvania Dutch” friends & neighbors here in the region.

I’m glad this is not a tradition.

Also, if you like your sauerkraut without the brown sugar, I get that. If you like it with caraway seeds, I’m sorry your taste buds are broken.

If you line this recipe, you may like these:

Cooking Stuff From the Garden 🌶🥒

Posted on by Standard Reply

So, today I felt like cooking. We recently came back from a weekend at a cabin and a week at camp. We had a bunch of new stuff ready in the garden, and some stuff past ready.

Here are three quick recipes that I posted on Instagram. The Poblano peppers, banana peppers, straightneck squash, and snap beans were grown in our garden.

Garden Goodies

🥓🧀🌶🍄🍝🥒🌱

Bacon-Wrapped Poblano Peppers

Well, that turned out well. Got some poblano from the garden this week. I mixed some bacon bits, minced garlic, shredded cheddar cheese, and steak seasoning into some cream cheese, cut the peppers in half, stuffed with the peppers with the mixture, sprinkled more cheddar on top, wrapped with bacon, & baked on a sheet pan at 375° for 40 min.

Turned out pretty good if I do say so myself!

Snap Beans with Mushrooms & French Fried Onions

Some fresh snap beans from the garden. Steamed, then tossed in with some sautéed mushrooms, French fried onions, minced garlic, a pinch or 2 of flour & fresh cooked bacon pieces. (Used the leftovers from the peppers.)

Straightneck Squash Parmesan

Had some straightneck squash that grew a bit too big while we were at camp. I had it in my head to prepare it sort of like eggplant parmesean & fried zucchini. I didn’t want the stacked lasagna version, I wanted something with a bit of crunch.

I sliced then up, dredged in flour/cornstarch, egg/buttermilk. & coated in regular & panko breadcrumbs with a bit of parmesan “shake cheese” mixed in. I seasoned each step with Italian seasoning, garlic powder, & black pepper.

I baked them for about 25 or 30 min. on 400°, then topped with provolone & mozzarella slices & a bit more parmesan. They went back in for 10 min.

Served with bowtie pasta & covered in our favorite slightly doctored sauce.

Added the needed flavor to the overgrown squash and I actually preferred the consistency to eggplant.

🥒🧀🌶🥓🧄🍄🌱🍝

All in all, I was really pleased with the results, and I think the family was too.

Do you have some good recipes, tips, & tricks for these garden ingredients?

What do you like to grow and cook?

Smokin’ Spare Ribs 🍖 (3·2·1 Style)

Posted on by Standard Reply

So, recently I got a smoker attachment for my Char-Griller grill as a gift for Father’s Day. I tried it out today and the results we fantastic. I hit up the Google machine and some non-BBQ-ing Facebook groups for advice, tips, & tricks. (I imagine that they are as intense as guitar groups and I am just not ready yet.) I kept getting advice on the 3-2-1 method of smoking ribs. There are many variations of that technique. I think it went well. I tracked my progress with the #AiXeLsyDBBQ hashtag. Maybe I’ll do some more next time.

The quick and dirty of this method is…

  1. Get your coals to 225°-ish. (I used a chimney to avoid lighter fluid and it was awesome.) I added some wood chunks in the chimney, and on top once I spread on the coals. I did not soak the wood, but I may next time. Control the temp with your vents. Open a bit warms it up, closed cools it off… all because of airflow.
  2. Remove the silverskin, and put a nice rub on the ribs. I used one from the section of Walmart by all the grilling stuff.
  3. Put the ribs in the grill part if you have an attachment, or not on the heat for 3 hours.
  4. Pull the ribs out, wrap in heavy duty grilling foil, add some apple cider, apple juice, vinegar, pop, or whatever. I added some Straub. Unfortunately I made 2 racks and used the whole bottle, so I drank one myself.
  5. Put them in for 2 hours, smoking really isn’t necessary at this point if your wanna save your chunks or chips.
  6. Pull them out and unwrap them. I should have saved the drippings for the barbecue sauce on the side, but I did not. Shame on me. Do that.
  7. Sauce those ribs up. Liberally. Like, and obscene amount.
  8. Put them back on for 1 hour. (3-2-1… get it? Guys! They said the thing!)
  9. Always check with a thermometer for done-ness. They should be pretty damn done at this point, arguably overdone.
  10. EAT.

I know fall-off-the-bone isn’t competition style. A bone did pull right out of one rack, but the meat was in tact, not falling completely apart. I know the foil wrapping bit is then steaming not smoking… but, rules are made to be broken and a healthy dose of anarchy warms my little punk rock heart.

I would definitely do the ribs like this again. I may try a homemade sauce. This was pretty basic store-brand stuff from Shop ‘n Save with some dry mustard, brown sugar, garlic powder, onion powder, and black pepper, and Straub American Amber Lager. I may try different chips, or a smoker box, or to soak the wood. I even read some people eschew charcoal in favor of all wood once the fire is going.

I also threw on some baked potatoes, turkey legs, grilled veggies, and sauce on the attached burner.

Can’t wait to try out a turkey, pork loin, brisket, and whatever else I haven’t thought of. Mac n’ cheese? Jalapeño poppers? Meatloaf? Bacon?

What do you do in the smoker? What are your go to foods? Got any tips & tricks worth sharing? Do you click the tongs twice or three times? Before, during, or after?

Any excuse to drink beer and play with fire all day is a good excuse to me. Plus, the family was awed by my hereto unknown skills with smoked meats.

What music are you playing while you’re grilling or smoking?

This is the full adventure as told via Instagram:

Vegetable Garden 2021 🌱 II: The Wrath of Fawn

Posted on by Standard Reply

Damn deer ate my tomatoes.

Think they’ll come back from this, or is it just best to replace?

Also, we planted some swiss chard from my daughter’s school science class, some snap beans, some yellow onions, and garlic. We also had 1 volunteer squash pop up in the yard, and 4 back by the compost pile. Not really sure what they are. I have had some WEIRD hybrid stuff in the past. When you grow multiple varieties they can cross-pollinate and the seeds can make some wacky stuff. They could be that wacky stuff or just pumpkins, butternut squash, acorn squash or zucchini.

Gorillas in the Mint

Check out the original blog from this year for a nice embedded chart.

Revised Garden Map & Harvest Dates:

Follow my instagram for all the latest stuff, and some other plants around the yard.

Vegetable Garden 2021 🌱

Posted on by Standard 1

This year, I had some big help in the garden! These two have been gardening since they could walk, and I think they’re enjoying it and really getting the hang of it.

The kids have their own YouTube channel now, with a little hep from some old guy that blogs occasionally. Check out their gardening how-to:

I also made a map, and decided to make a chart of the suggested harvest dates on the tags just to see how accurate they are. I have been gardening since I can remember, and don’t know if I ever paid attention to that. We just picked stuff whenever it appeared & ripened.

Garden Map & Harvest Dates 2021

We made sure to get all the tags & try to document it all. The kids are loving math & science, so why not incorporate it into the garden? We can see if the harvest dates noted on the tags are anywhere near when the plants are actually ready.

I’m excited to see how it turns out! And, yeah, we got some more jalapeño since they liked it last year… and this time we’re trying some poblano too!

Whoa, Instagram is a trip down memory lane with these kids and gardening!