I made out the 2015 diagram of our vegetable garden this morning. I'm trying to get several different varieties of beans into our garden without enlarging it. We have 13 very long rows mapped out and it's just a matter of deciding what's important to grow, how much of any one item and where to plant each vegetable. We have a lot of tomatoes leftover and green beans too so I'm only planting a half row of green beans because we LOVE eating small, fresh green beans stir-fried with garlic and almonds. Even with a half row I figure I should get a couple canners for the Winter. Then I'm also planting a couple other climbing beans and they should allot me some canned beans as well. We are planting a whole row of purple hulled peas this year and that's what has thrown me off but with backing off so many green beans and only growing 1 row of tomatoes instead of 2 we should have room for everything. I want extra beets this year and I'm planting spaghetti squash along with several varieties of peppers and about a half row of sunflowers. There's just so much good stuff out there. I really wanted to plant different colored cauliflower but that was just pushing it too far. Hubby and I don't need to have a garden any larger than the one we currently have and we absolutely refuse to make it larger.
Oh, oh, oh, I've just got to tell you - the broccoli, cauliflower and cabbage have sprouted. I could not believe it!! They've just popped right up. It's so exciting.
I also started 12 more tinctures today and made an excellent Hibiscus Herbal Tea blend. I just finished having a cup sweetened with honey. Indeed, it was good.
I put chicken in the crockpot and am getting ready to cut into the butternut squash and get it ready for roasting. I'm going to try a savory recipe tonight. We have always eaten butternut squash as some sweet type dish so this will probably not be accepted too well by Hubby . . . but we're going to try it anyway!!
I halved the recipe since it's just the two of us and I've put it on my Recipes page. After Hubby and I had already filled our plates I realize I forgot to take a picture, so it's not the best. Folks, maybe you all have eaten butternut squash this way. I had not. I would have NEVER dreamed of eating it this way. I just tried it because I'm getting so tired of the same old stuff and because I've been looking for different ways to get veggies onto the table without mountains of cheese, cheese sauces and flour. This dish is healthy and absolutely delicious. I mean it - absolutely delicious. Hubby sort of wrinkled his nose a little but ate 2 helpings. He prefers sweet as you all know, but this recipe is a definite "keeper." My dish was in the oven for 45 minutes and was not browning, but I did not want it to get too mushy. At 45 minutes it was cooked through, brown or not it came out. I'm almost embarrassed to say that there was a little leftover when I went to put things away after dinner and I decided to just eat the rest. This dish was exceptional . . . but then again, it's just me!!!