April Garden Notes

Just when I thought I was in shape, I was not.  The very first day outside weeding reminded me of that, ha ha!  Boy, oh boy, you do get a work out outside.  

Did anyone else venture out this month to start the garden process, clean up beds and such?  Did you slide out of bed, like a sloth the next morning, and drag yourself to the ever needed delightful coffee you preset to brew the night before? Only to find out you have more muscles than you thought?  And can barely walk, let alone lift your arms?

Note:  The above was drafted up prior to my foot fracture ha ha!  

The arrival of April has pushed all of our "projects" (indoor anyway) on the back burner for now.  It's that time of year to till the garden (done), start weeding and mulching flower beds and the herb garden (in the works), and planting the garden.

 

Our homegrown asapargus is starting to come up!  I have my husband on picking duty for now.  Yum!  No asparagus tastes better than homegrown.

I had plans to dig up the rhubarb in the raised bed, and replant it into a grow bag, for a temporary location.  The raised beds, which were our original beds put in over 10 years ago, are going to be dug out.  They were not tall enough, and we did not leave enough space for the mower.    I'm hoping the rhubarb does okay until we can find it a more permanent home. I will just have to wait a week or so to do this job.

Comfrey is coming back already.  I have it in a plant pot.  I have plans to dehydrate it, and maybe put a few poultices in the freezer.

I dug up the wild mullein plants that were growing in the flower beds, and replanted them in the area I replanted lemon balm.  I know they won't grow as tall, but they needed moved.  As of this post, they are still thriving in their new location.  Thank goodness we got rain after I moved two of them.  I still have one more to move.

(Green onion/parsley pesto  - can also be made with basil)

The herb garden is already producing green onions, the starts of bunching onions, chives, oregano and thyme.  I will have to plant basil, parsley, rosemary, cilantro (see below), tarragon, and margarom.

Although our chives are not all fully up, there are a few bunches that are.  I have dehydrated some for dry mixes and such.  I will freeze some later in the spring.

I dropped some cilantro seeds early this year.  We'll see if they come up.  If not, I have enough seeds to replant.  I'll wait a bit longer to plant more in the herb garden.

Although April is not completely over yet, I don't see much more happening for now.  I do see that my sage survived the freeze warning we recently had.  

Happy Gardening!

April Garden Notes © April 2024 by Kristina at Pioneer Woman at Heart

Sweet Potato Breakfast "Bowl"

Today I am sharing how I made these delicious breakfast "bowls" by starting with sweet potatoes.

The first time I made these, I used organic hannah sweet potatoes, and this second time I used locally grown sweet potatoes (which both were very good).

Prepare fresh spinach, by cleaning it, and then slicing it.  Set aside.  I used two bundles of fresh spinach.  Set aside

Prepare homemade cilantro-lime sauce.

In a food processer, mix 2 full cups of cleaned organic (or home grown) cilantro and:

-1/2 cup organic plain Greek yogurt (I have yet to use homemade for this), plus more to thicken to your taste

-juice from one lime (not the bottled kind)

-1 small can of organic salsa verde (or homemade), or about 14 Tbsp.  (cut the recipe in half to reduce the amount, but we really like the sauce on this breakfast dish)

-2 cloves of garlic, minced

-about 1/4 tsp salt and 1/4 tsp pepper

Process until smooth, and like I mentioned above, add extra yogurt to make your sauce as thick as you like. 

(I pack this separate to pack a breakfast to go)

Clean and dice some garden green onions (I also pack these separate for a breakfast to go).  Set aside.

1.  Wash, peel and dice enough sweet potatoes for your family.  I cut up about 3-4, depending on size.  Roast them in a stove top pan, using oil, salt and pepper and 1/2 tsp. of homemade garlic powder.  I have not used freshly minced yet, but will be trying that next time.  Set aside.  I use this as our first layer in the "bowls" I created.

2. Rinse and drain 1 can of organic black beans, and add that to a stove top pan, along with 1  1/2 cups organic frozen corn (I do not thaw mine).  I heated this up with some cumin (give it a taste test to your liking), until heated throughout.  Set aside (second layer of the breakfast).

3. Dice one onion, and add the same amount of diced bell peppers (I used frozen bell pepper from the garden).  Heat until both are cooked. I added salt and pepper.  Keep in the pan.  Add your prepared spinach, and cook down.  Set aside (third layer in this breakfast).

4. Cook two eggs.  Layer as I did, and top with homemade cilantro-lime sauce.  I prepared bacon the second time I made this and added a few slices to the top.  

To serve, layer ingredients and enjoy.  I prepare everything ahead of time, then I reheat each morning, layer and cook two eggs per breakfast.  Top the eggs with the sauce and diced green onions.  Add bacon if you want that too.  Delicious and healthy.

I know this all sounds like a lot of work, but it was very good and worth the work.  I got the idea from a dish that Bob Evans now has on their menu.  I have not tried their version, but I looked it up online and re-created it with my own ingredients here at the homestead (based on what they say is in their "bowl").

Sweet Potato Breakfast "Bowl"  © Mar 2024 by Kristina at Pioneer Woman at Heart