Monday, September 19, 2011

The rewards of growing grapes

Three out of four seasons of the year the couple of grape vines I have give me their gifts. In the spring when the young tender leaves are about the size of your hand they can be picked and made into delicious stuffed grape-leaves. Summer time provides sweet juicy grapes that are perfect for snacking or if you have more than you can eat they can be made into a special wine. Fall comes with the task of cutting down the vines but then they can be formed into wreaths or other shapes for beautiful door decorations and more.



I love growing an



assortment of plants but the grapes seem to provide me with most variety of gifts in return.

Friday, September 2, 2011

Roast Your Vegetables For Even More Sweetness

While in the midst of a bountiful harvest the choices are endless to make a hardy meal of roasted vegetables. Roasting them bring out all their natural sweetness that makes them irresistible. After you have your vegetables roasted there are a variety ways you can chose to serve them.

First start with I start with the root vegetables like onions, garlic, carrots and parsnips. Next I like to include tomatoes, eggplant, broccoli, summer squash (green or yellow), and bell peppers, hot one if you like. Finally I add some fresh herbs, rosemary, thyme, and basil. Just include any vegetables and herbs that you and your family enjoy, maybe even an apple. Spread out on a baking pan and coat lightly with olive oil and season with sea salt and pepper. Bake uncovered for an hour at 350°.

Serve them as a side dish that will disappear instantly.

Blend in a blender until smooth for a sauce that can be served over rice or potatoes.

Serve over brown or black rice with the roasted vegetable sauce with some hearty bread as a main dish.

As a roasted vegetable soup blend until smooth adding some vegetable stock or water to thin to your desired thickness.

Enjoy the harvest
Enjoy your food
Enjoy your life