Nancy on the Home Front

Showy Lady’s Slippers in Abundance

Close to where I live in Vermont is a 40-acre sanctuary, called Eshqua Bog, jointly owned and managed by The Nature Conservancy and the New England Wild Flower Society. The New England Wild Flower society declared Eshqua Blog, “a treasure of Vermont flora.” A place with “exceptional aesthetic, educational and scientific value.” This bog has hundred’s of Showy Lady’s Slippers that bloom in the spring.

There is a wooden boardwalk that meanders through the bog, which is fully accessible for people of all ages and abilities. The boardwalk allows people to take a closer look at the wonderful plant life in the bog while protecting the bog from trampling.

The wild orchids are merely the most acclaimed wildflowers of this rich wetland. The bog and surrounding wetlands host the annual blooming of marsh marigolds, painted trillium, great white trillium, bloodroot, starflower, white turtlehead, blue-bead lily, trout lily, mayflower, blue cohosh and many other spectacular and subtle flowers.

The Bog is actually a fen and was protected to permanently preserve the diverse community of wetland plants like Labrador tea, cotton grass and pitcher plants. Fens are less acidic and fed by groundwater that carries important plant nutrients like calcium and magnesium from the surrounding bedrock. True bogs are typically dominated by sphagnum mosses while fens are characterized by an abundance of sedges and non-sphagnum mosses.

There are a number of orchids growing in the bog including the white bog orchis, green bog orchis, and yellow lady’s slippers.

In addition, hundreds of showy lady’s slippers bloom in early summer.

I have been to this bog several times but never have I seen so many Showy Lady Slippers in bloom. They were just magnificent. Known by naturalists for more than a century Eshqua Bog attracts wildflower lovers from around the nation.

If you are ever in the Woodstock, Vermont area take the time to explore this wonderful natural area. The paths are well marked and there is a small parking lot. You can explore the bog and there are also paths to enjoy the surrounding forest. If you have never seen Lady’s Slippers in the wild you are in for an amazing treat.

Top 16 Summer Recipes

Summer is the time for barbecues, salads and family picnics… and not spending a lot of time in the kitchen. Today I thought I would share some of my favorite summer recipes. I hope you enjoy them as much as we do in our family!

Pasta Spinach Salad
I’m always looking for light summer pasta salads and this is one of those recipes! We enjoy it so much I usually double the recipe!

Kale Salad
This is such a simple salad, delicious and so easy to make!

Beer Can Chicken
As the summer heats up try this delicious grilling recipe for beer can chicken. It’s always a hit!

Pizza On The Grill
We have a wonderful attachment for our Weber grill that turns it into a pizza oven! It makes the best pizza!

Garlic Scape Scampi
Wondering what to do with the garlic scapes? Try making this yummy garlic scape scampi. The combination of the garlic and shrimp is delicious!

Maple Glazed Grilled Salmon
One of our favorite ways to cook salmon is this wonderful recipe that coats the fish with a maple glaze. We can enjoy the maple syrup that Vermont has to offer with the wonderful taste of salmon, truly a winning combination.

Minty Watermelon Salad
Light and refreshing salad. Perfect for your next summer party.

Coleslaw Chicken Wraps
The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!

Chicken Orzo Salad
This is one of those recipes that has been passed around between my mother and my mother-in-law and enjoyed by all. I think it is one of those perfect spring or summer salads. Easy to make and delicious! I’ve even made it without the grapes as we didn’t have any in the house and instead I added a bit of leftover corn! Not only was it colorful but it was still delicious!

I hope you enjoy it as much as we do!

Summer Gazpacho
I love the abundance of fresh vegetables in the summer. This is one of my favorite summer soups, perfect on a hot day!

Easy Veggie Pasta
As our garden begins to produce fresh vegetables one of my favorite meals is a Veggie Pasta dish. The original recipe came from a Weight Watchers recipe. I have just made a few changes. This is a flexible recipe, use what you have on hand and enjoy!

Mexican Turkey Salad
As the weather becomes more summer-like we often enjoy salads for dinner. I enjoy a meal that I can make early in the day and then it’s ready for whenever we want to eat dinner. I hope you enjoy this salad as much as we do!

Summertime Tuna Salad
I love cold salads on a hot summer day. This salad is easy to make and is a perfect light dinner or a great lunch to take to the office.

Asian Shrimp and Rice Bowl
Looking for a light summer dinner idea? This recipe is a perfect choice. I had some shrimp in the freezer I wanted to use up and this dinner came together in no time at all.

Shrimp and Shells Salad
I have mentioned before how much I enjoy shrimp. For me this salad is one of those perfect summertime salads, it can be served as a light dinner with some fresh homemade bread or you can enjoy it for lunch. To make it lighter use fat-free mayonnaise. By all means use fresh ingredients from your garden if possible! This easy salad makes about 9 servings.

Light Lemon Pound Cake
This is a delicious cake that brings a taste of summer to your table!

How Long Will Seeds Last?

As we continue to pack up our house in preparation for an eventual move I look at my box of seeds and wonder how long will seeds last? Should I pack them up and take them with me? Like most home gardeners I’m frugal and I hate to throw anything away, especially leftover garden seeds from one year to the next.

For long term storage seeds should be kept in the freezer. However that is not an option when planning a move across the country. So I will keep my seeds dry and in a dark place until they are ready to be planted again. Seeds should be stored with some type of desiccant in a sealed jar. You can actually use rice as a desiccant.

But how long do seeds last? Some types of seeds are naturally more short lived than others. Did you know that some seeds have a higher oil content than others and that these are the seeds with the shortest shelf life. Parsnips, spinach, lettuce and onion seeds have the shortest seed life.

Beans, beets, leeks, parsley, peppers, and Swiss chard seeds will usually be good for up to two years.

Broccoli, Brussels sprouts, cabbage, cauliflower, leeks, and tomatoes should last for three years.

Turnips and flower seeds are generally good for four years.

If you keep your seeds dry and cool you may find they will last longer then the time periods I mentioned. I have heard of seed savers who have kept seeds for years and had success growing them.

Now that I know how long seeds will last I can now sort through my seeds and check the dates on the envelopes and decide which seeds I will be taking with us. Another thing that I will have to consider is will the seeds grow in the Pacific Northwest? I believe most of my seeds will do fine. Vermont has a very short growing season and although the PNW may have more rain and less sun I should still be able to have a vegetable garden. Any of my readers familiar with growing vegetables in the PNW?

Antipasto Kabobs – the perfect appetizer

My husband and I love to entertain. However, when we have company I like to enjoy the company and not spend all my time in the kitchen! I am always looking for recipes that I can make ahead or at least reduce my time in the kitchen. I really don’t want to be spending time cooking in the kitchen when I could be enjoying our company. These antipasto kabobs are the perfect solution! There is a little work involved the day before which is just cooking the tortellini and marinating it with the olives and salad dressing. Before your company arrives you can put together the antipasto kabobs so they will be chilled and ready for sharing.

The added bonus is that they are light in calories. You can enjoy two antipasto kabobs for only 139 calories. Delicious and low fat, my kind of appetizer!

Antipasto Kabobs

Ingredients:

1 package of refrigerated cheese tortellini (9 oz)

40 pimento stuffed olives

40 large pitted ripe olives

¾ cup Italian salad dressing

40 thin slices of pepperoni

20 thin slices of hard salami
Can of artichoke hearts in water, drained

Directions:

Cook the tortellini according to the package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Stir gently, cover and refrigerate 4 hours or overnight.

Drain and discard the marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, a folded salami piece and ripe olive on a toothpick or short skewer. If you like you can also add a piece of parsley.

Makes about 40 appetizers.

These antipasto kabobs would be perfect for your next summer gathering. They were certainly a hit with our company!

Do you have a favorite appetizer you like to serve? One that doesn’t have you spending hours in the kitchen? Please share in the comments!

The Beauty of June Flowers

It has been a wet spring here in Vermont. It seemed like we had many more rainy days in May than sunny days. The benefit of so much rain is that the June flowers are bursting forth in bloom. Even as you walk down the road the sides of the road have flowers everywhere you look. Nothing like the beauty of June flowers.

My gardens are just beginning to fill out. With the house on the market we’re trying to stay on top of the weeds so that the house has a beautiful first impression as you drive in the driveway or walk around the outside. Do you see the Columbine peaking from behind the Hosta?

The large pig pot which is usually full of herbs has recently been planted with flowers and annuals. It adds a nice bit of color as you approach the house.

With the Lilac blooms come the Swallowtails. I have two varieties of Lilac, one is an early blooming Lilac while the other is late blooming. As a result we enjoy Lilac blooms from Memorial Day weekend well into June. When I see the Swallowtails on the lilac it is a definite sign of spring!

Lupine are another sign of spring. They re-seed and come up everywhere. I have some regulars plants in the gardens around the house and then others come up that have re-seeded from elsewhere. These Lupines are coming up among the blueberries. Nice addition I think. I’ll let them stay. Lupines are one of my favorite spring flowers.

I’ve have only planted half of my raised beds this year. I may do a planting of beans or lettuce. In the meantime I have baby lettuce coming up from lettuce that went to seed last year!

Looks like it’s going to be a good year for Strawberries too!

It won’t be long before the gardens are in full bloom, but in the meantime I’m enjoying the June flowers!

Spicy Turkey Bowl

I love a meal you can make for dinner and then have enough leftovers to enjoy for a lunch as well. It’s like making two meals in one. This spicy turkey bowl cooks up in less than ½ hour. It is delicious as a stand-alone meal or enjoyed later in a lettuce wrap. When you’re looking for a delicious healthy meal spicy turkey bowls are a perfect option! This spicy turkey bowl recipe can be easily doubled. Feeds two with leftovers. I doubled the recipe and will have enough for two more meals.

Spicy Turkey Bowl

Ingredients:

8 oz ground turkey
½ cup canned black beans, rinsed
¼ of a red onion, chopped
1 cup chicken broth
½ cup dry quinoa
½ cup salsa
Cumin – 1 tsp
Chili powder – 1 tsp

1 Tbsp cilantro, chopped
1 Tbsp pepitas

Directions:

In a skillet brown the ground turkey. When the turkey is cooked add the black beans, chopped red onion, chicken broth, dry quinoa, salsa, cumin and chili powder. Simmer the mixture until the quinoa is cooked through. I cooked the mixture for about 25 minutes covered and then turned off the heat and let it stand for about five minutes. Depending on the variety of salsa you use and what type of chili powder you use will determine how spicy this dish is.

When serving top with 1 Tbsp fresh cilantro and 1 Tbsp pepitas.

We enjoyed this spicy turkey bowl for dinner last night and I can’t wait to enjoy the leftovers in a lettuce wrap for lunch!

Have you cooked with quinoa before? One of my go to recipes is a sweet chili glazed chicken with quinoa pilaf. The quinoa is combined with scallions, garlic and cumin and cooked in chicken stock with added currants. It is so good. I love finding new ways to enjoy quinoa. What is your favorite way to enjoy quinoa? I’m always looking for new recipes!

First Harvest – Rhubarb

First Harvest – Rhubarb

If you have been reading my blog for any length of time you know that I am a lover of rhubarb and I have a lot of rhubarb! Here in Vermont rhubarb is the first harvest from the garden. Rhubarb seems to burst from the ground in a matter of days. At first it is just peaking through the dirt and the next minute it wants to flower! There is nothing like the first harvest to get your gardening season off to a good start.

One year I put an ad in the paper to see if anyone wanted to enjoy some of my abundance. I actually ended up bartering for bread! I may have to put an ad out this year, with the house on the market I am not doing any preserving of the harvest, so I really have an abundance of rhubarb!

I have already made a delicious Rhubarb Cake, which we enjoyed with company.

Over Memorial Day weekend we also enjoyed some Strawberry Rhubarb Shortcake. I often use a special pan I have called a Mary Ann Cake Pan, which is a pan designed to bake light cake shells that hold anything from fresh fruit to rich custards. When the cake is baked it has an inverted well for spooning in lightly sweetened whipped cream or lemon curd and fresh fruit. Perfect for Rhubarb Strawberry shortcake.

Rhubarb Strawberry Crisp will also be on the menu.

Even though it is only my husband and I at home I will also be making a rhubarb pie. Nothing says spring in Vermont like a rhubarb pie!

If I were doing some canning this year I would definitely be making some Rhubarbeque sauce. It is perfect on grilled pork or chicken.

I would also be canning some Apple Rhubarb Chutney.

Rhubarb Jam would be another item filling my pantry shelves. I love this jam, it is equally good on chicken or on a piece of toast for breakfast!

A few years ago a friend shared one wonderful Rhubarb Buckle recipe. The ginger in this recipe gives this buckle a unique taste.

Can’t decide how to enjoy your first harvest? Rhubarb always freezes well. Just cut the stalks into small pieces. Place in a Ziploc bag or use your FoodSaver. And freeze. Couldn’t be easier!

Are you are rhubarb lover? How do you enjoy the first harvest?

How To Get Rid of Stuff

Over the years many of us seem to accumulate stuff! I don’t know how it creeps in, but as we go through our house in preparation of an eventual move I wonder how did we get so much stuff, and the question is how to get rid of it!

If you live in a populated area you can often have good luck with Craig’s List or perhaps a local Facebook page or even a local flyer. Here in Vermont Craig’s list covers the whole state, and as a result I have never had good luck getting rid of stuff that way.

We also have a local flyer called It’s Classified. If the item you’re selling is under $100 you can list for free. They also have an online presence.

eBay is another option but it does take some time to price your items and figure out how you’re going to ship them. I have a small pile near my computer of items I am selling on eBay. It may take some time, but I have had good luck getting rid of stuff on eBay.

If you’re not trying to make money, Freecycle is another way to get rid of stuff. I have had wonderful results with Freecycle. I have gotten rid of everything from unwanted perennials in the garden to old bicycles!

As I go through all the stuff in our home there are several ways to look at it. First decide which things are “must-keep” items. Perhaps these are items you use all the time or you just consider the item too important to throw away. I’ve been asking myself when did I last use this item, if I only use it every few years is it really worth holding on to?

Make an area where you can move the items you want to get rid of. We have a spot in our garage. I have a box of books to go to the library for their ongoing book sale. I have a box of things to donate and another area for things I think I can sell.

We tried holding a yard sale last year. It was a lot of work, we advertised, held the sale with another family to ensure there was plenty of stuff and at the end of the day we had only made a few hundred dollars! When you live almost three miles off the main road it is just not practical to hold a yard sale.

My favorite way to get rid of stuff is to donate. Our local Christian school holds a big yard sale each Memorial Day weekend. I love filling up our car with miscellaneous items that still have good use but that we no longer need. All the money raised at the sale goes directly to the school. It’s a win-win situation. We also have a local church that holds a big sale during the summer. I have also donated to them in the past. Perhaps you know someone personally that you could bless with some of your belongings. Maybe you know a young couple that is just getting started and could really use a bookshelf or some canning jars. You may wonder how to get rid of stuff, but there are so many ways!

Throwing things away is hard, but I have learned that if you just tackle a small area at a time it gets easier. Do you have any secrets for getting rid of stuff? Please share how to get rid of stuff in the comments!

Baked Spaghetti – Easy and Delicious

There are many variations of this baked spaghetti dish. Looking a perfect dish for company especially when you are not quite sure when they will be arriving? Baked spaghetti can be made ahead of time and popped in the oven for a quick heating. It was a big hit especially for the two twelve year old boys visiting. They even asked for it for lunch the next day!

Baked Spaghetti

Ingredients:

6 slices of bacon

1 tsp minced garlic

1 cup chopped onion

1 cup chopped green pepper

3 – 14oz cans diced tomatoes

1 – 2.25 can of sliced black olives, drained

1-2 Tbsp oregano

1 pound ground beef, browned and drained

12 oz thin spaghetti, cooked and drained

2 cups cheddar cheese

1 10oz can cream of mushroom soup

1/4 cup water

1/4 cup parmesan cheese

Salt and pepper to taste

Directions:

Preheat your oven to 350 degrees if you are planning to cook it right away. Spray the bottom and sides of a 9×13 pan with oil.

Fry the bacon, drain and cut into small pieces. Sauté the onion, garlic and green pepper. Add the tomatoes, olives, oregano, bacon and beef. Simmer for 10 minutes. Place 1/2 of the spaghetti on the bottom of your dish. Top with 1/2 of the tomatoes mixture and sprinkle with 1/2 of the cheddar cheese. Repeat. Top with the cream of mushroom soup that has been mixed with the 1/4 cup of water. Pour over the top of the casserole. Top with 1/4 cup parmesan cheese. Bake uncovered for 35-40 minutes.

As I said this baked spaghetti was a big hit. We enjoyed it with a salad for dinner and the leftovers were consumed for lunch the next day. I love dishes that are not only easy but delicious! Plus you don’t need to spend a lot of time in the kitchen making this baked spaghetti!

Seeds Worth Saving

Last week I was able to attend a talk given by Sylvia Davatz also known as the “Radical American Gardener”. Several years go I took a six month long class with her which discussed seeds worth saving and how to go about getting started.

Sylvia is a renowned gardener and seed saver located in Hartland, Vermont. She is passionate about teaching others how to start saving seeds and why it’s an important practice to engage in. During her talk Sylvia explained terms like open-pollinated and hybrid, as well as isolation methods, spacing, plant populations, harvesting, cleaning and storing seeds. The importance of preserving the irreplaceable heritage of biodiversity contained in seeds was discussed.

Over 200 unique vegetable varieties are preserved in her organic Hartland gardens. She grows everything from beets to amaranth! Sylvia is part of a global community saving seeds to preserve heirloom varieties that have been passed down across generations. By planting heirlooms, gardeners are silently protesting the industrial agricultural system and also ensuring these time-tested, community grown seeds will thrive well into the future.

Why are there seeds worth saving? Seeds are worth saving because we have lost over 97% of all varieties that used to be available commercially. By saving your seeds you can help to maintain those seeds that have been grown by families for years. The quality of the seed is far superior to the seeds available commercially and you can harvest the seeds at the ideal time.

In order for you to be able to harvest your own seeds you must be growing an open pollinated variety, not a hybrid. The easiest seeds to start saving are those plants which are self-pollinating such as peas and beans. You don’t have to worry about cross-pollination and the seeds are easy to harvest. Just wait until the pod is dry.

Saving tomato seeds is also easy, but they do best if the seeds are allowed to go through a fermentation stage. By allowing the seeds to go through the fermentation process the seed borne diseases are killed. The seeds of tomatoes are ready when the fruit is eaten.

For other plants like zucchini and cucumber, you must allow the fruit to go beyond the eating stage. Let the fruit ripen well beyond the green stage.

What ever seeds you decide to save make sure they have plenty of time to dry before storing, and store them in a cool, dark and dry place. There are many seeds worth saving. Have you started saving seeds in your garden yet?