1st harvest 2019 – Temperature blankets update

I’m a little late on these two project updates. Life’s been sidetracking my blogging here lately.
So here goes…

First harvest 4-28-2019 – a mess of green onions.
If you followed my blog over the years, you’ll probably guess what that means… that’s right, our first fresh batch of bruschetta.

 High & Low Temperature Blankets

Wishing you all a successful week.

1st harvest 2017 & potato bucket update

I’m happy to finally have our first harvest. I pulled some green onions and cut some chard. It was fun and I wish I had more veggies ready to harvest.

I cut some sweet basil. I forgot to get a photo of the cut basil, but here’s one of it still on the plant.

I put the chard in the refrigerator for future use. I used the onions and fresh cut sweet basil in Bruschetta. Then I made some Bruschetta toasties for supper. The toasties was really good and a nice something different. I had quite a bit of Bruschetta leftover for later.

One of the potato plants has broken the soil. It looks like a wee green rose nestled down in the potato bucket. I had trouble getting a good photo, but I wanted to post it anyway. Perhaps this wee green rose is the start of a bucket full of potatoes. I hope I hope.It looks as if our little garden is off to a good start. Hopefully we’ll get more harvest and maybe even have some produce to store for winter.

Happy gardening!


Bruschetta & Shrimp

5-8-2016We made Bruschetta using fresh picked green onions on Mother’s Day. I fixed a small plate with fresh picked chard, shrimp, bruschetta and cocktail sauce.
Cocktail sauce and shrimp is really good.
Bruschetta and shrimp is really good.
Bruschetta and cocktail sauce is not as tasty, the cocktail sauce overpowered the bruschetta. It was okay, it’s just not something I plan to serve together on one plate again. Oh well, You live, you cook, you learn and carry on.
It was a pretty plate and a nice little snack for back porch sitting and enjoying the day.

I hope the weather is pleasant where you are
and you can find time to get out and enjoy it!

Garden – 2016 – 1st planting

IMG_7421 We planted out first section of the garden: onions, radishes and chard.
We’ve never planted chard this early. We usually wait until after last frost, but I did a bit of reading and apparently it can be planted 2 to 3 weeks before last frost. So, since we bought 300 seeds, we planted half and kept half just in case.
My brother introduced me to chard a few years ago. He told me that they’re full of vitamins and sent me some seeds. I planted it and was excited when I could harvest it for the first time. It’s an interesting veggie. The stems has a celery-like taste to them and the green leafy part taste similar to spinach. We love it on sandwiches and in stir-fries.
The onions should do fine, We discussed how nice it’s going to be in about 5 to 8 weeks that we can make Bruschetta with our own fresh green onions. Yum. To us, Fresh green onions make a world of difference in the taste of Bruschetta. Oddly, we prefer canned tomatoes to fresh ones in it.
The radishes should do fine, they usually do. I’m not a fan of eating radishes, but my husband eat them. I prefer them for pest control.I plant them in many places around the garden as we plant more things.


And so another year of gardening begins.
I hope you all are making plans
and getting ready for the blooming season.
gardeningMay the lush days of Spring brighten your world
and bring you many smiles.


Baked Bruschetta Toasties


Now that some of our green onions are mature enough to harvest, it’s time to make some Bruschetta toasties.  Later on in the season, I’ll be replacing a few more of the ingredients with homegrown. But for now, we have fresh onions and we’re happy with that. 🙂

Bruschetta can be used in many ways. It can be eaten like a small side dish or mixed in a salad. It’s makes a dandy pizza topping. We enjoy it made into toasties, the recipe is quick and easy. It goes well as toppings on baked chicken too. I’m figure there’s quite a few ways of using bruschetta to make  tasty foodies.

I’ve altered my 2012 Bruschetta Recipe to accommodate our new low sodium diet. I’ll post the original recipe under my new one.

If you try one of my recipes, I hope you’ll let me know how it turns out for you and any changes you made to it.



Bruschetta Mix (2014)

1 can (14.5 oz) Hunts ‘No Salt Added’ Diced tomatoes with Basil, Garlic & Oregano – drained
1 can (8 oz) Mario ‘Low Sodium’ medium black olives – drained & chopped
1 cup chopped onions
3 tbsp olive oil
1/2 tsp basil
1/4 tsp parsley
1/2 tsp Mrs Dash Garlic & Herb
1/4 tsp Morton ‘Lite’ salt mixture
1/8 tsp black pepper

Mix all these ingredients together and put them in an airtight bowl and refrigerate for up to 3 days.

Baked Bruschetta Toasties
Sara Lee Honey Wheat bread
Sargento 4 Cheese Mexican

Preheat oven to 350°
Place slices of Sara Lee’s Honey Wheat bread on a cookie sheet
Put Bruschetta mix on slices of bread and cover with shredded cheese.
Bake for 8 to 12 minutes until cheese is melted.
allow to cool


Bruschetta Mix (2012)

1 can (14.5 oz) petite diced tomatoes – drained
(you can use chopped fresh tomatoes)
1 can (8 oz) medium black olives – drained & sliced
3/4 to 1 cup chopped onions
1/4 cup olive oil
3/4 tsp basil
1/2 tsp garlic salt
1/4 tsp salt
1/4 tsp black pepper
optional ingredients:
chopped mushrooms
chopped bell peppers

Mix all these ingredients together and put them in an airtight bowl and refrigerate for up to 3 days.

Baked Bruschetta Toasties
Preheat oven to 350°
For this you need your choice of sliced bread. (We like herb bread)
Place slices of bread on a cookie sheet
Put Bruschetta mix on slices of bread and cover with shredded cheese.
Bake for 8 to 10 minutes until cheese is melted.
allow to cool


Wishing you all a great week & delicious foods!chef