Our Garden: Part 2

I think spring is really here!

See? Even the dry brown dirt can't detract from the pretty, colorful bluebells and violets.

And the rhubarb is sprouting. I was really worried that it wouldn't come up because just a few weeks ago this was a bare patch of dirt. We just planted it last year and it's supposed to come back every year, but despite what I might want you to believe, I have a black thumb. It's not genetic - my mom is a certified Master Gardner.  I go to her with all my questions.

However, the fern Dad gave me for Christmas has a label the says it's a hearty indoor plant that will survive. It's dying in my dining room.

Thank goodness the Bup has a green thumb. He's growing bell pepper, purple basil, and a breed of super hot pepper from seed. Of course, they're popping up like crazy.

But so are my onions! The one on the far left is so excited to see spring that it doesn't want to stay underground. I need to give it a push back into the dirt. They're all starting to poke through the soil. So far, no sign of the peas sprouting.

It doesn't look much different than it did here. I planted some swiss chard, spinach, and radishes along the outer edges. My next planting will be potatoes!

Our Garden Begins

As of March 16, my gardening has officially begun!

Our strawberries are popping up! They've pretty much taken over the whole bed, but if they produce, I don't care!! Last spring, I bought a planting pack that had potatoes, onions, strawberries and asparagus. The pototoes and onions came up great but the other two were dead before I planted them. That's why I couldn't tell which end was the root end, and wound up planting them upsidedown. Whoops... I did correct my mistake the same day, but they were dead anyway. We bought 3 small strawberry plants and they spread out to fill the bed!

The strawberries are in the top right bed of the picture. My onions and sugar peas are in the bottom left bed. Can't you see them? :-) I planted them on March 16th, so when I took this picture they were freshly planted. That's why the soil there is darker - I was playing in it!

Our lettuce survived the winter in our cold frame!!! It's really taken off now that the days are warmer. We've eaten fresh salads a few times this spring. I can't wait to take the frame off completely and let it really grow!

It's refreshing to see such vibrant green after a long brown winter. I'm excited to plant more! Last summer we ate HUGE salads almost every day because the lettuce was out of control. All this popped up from the seeds of the lettuce that bolted last August when it got hot and we couldn't keep up with the growth. I'm vowing to keep up this year.

Oh Hummus

I think hummus is my all time favorite dip. Except if you count guacamole. :-) It's so versatile. Spinach flavor? You got it! Smoky flavor? Easy! There are so many things you can mix in to give it a unique flavor.

I'm not the only one who loves it! Angela wrote a whole post entitled Hummus, A Food Group.

Sun-Dried Tomato Hummus
adapted heavily from SmittenKitchen

2 cups cooked garbanzo beans
1/2 cup lemon juice
8 halves sun-dried tomatoes
1/4 cup tahini
1/4 tsp ground black pepper
1/4 tsp sea salt
1/3 cup water

Combine ingredients in food processor and process until smooth. Add additional water if necessary for a spreadable consistency.

Do you know what you should do with the hummus? Make stromboli.



I googled "hummus and broccoli stromboli" and got no exact results! It's an original! Apparently people put hummus on  their bolis but not in  them. After making it, I don't know why. It's going to be my new go-to stromboli.

I used this hummus to make two kinds of stromboli - one with dijon mustard and broccoli and one with bbq sauce, bell peppers and broccoli.

Hummus Stromboli
Makes 2 strombolis - Serves 4

1 recipe whole wheat pizza dough (see below)
2/3 cup sun-dried tomato hummus (or any preferred variety)
1 small head of broccoli, cleaned and chopped
1 bell pepper, chopped
1/2 small onion, chopped
3 T Dijon mustard
3 T BBQ sauce
Italian seasoning

Preheat oven to 400F. If using a pizza stone, put it in the over to preheat. If using baking sheets, spray with cooking spray.

Prepare dough and divide into two balls. Stretch each dough ball into an 18"x12" rectangle.

On one dough sheet, spread 1/3 cup hummus & Dijon mustard down the center of the rectangle. Top with 1/3 of the bell pepper, and as much broccoli as possible (about 2/3 of the total broccoli). Pull dough over toppings to cover and seal.

On the second dough sheet, spread 1/3 cup hummus & BBQ sauce down the center of the rectangle. Top with onion, remaining bell pepper, and the rest of the broccoli. Pull dough over toppings to cover and seal.

Carefully pick up the stromboli and turn it so that the seal is down. Place on stone (or baking sheet) and bake for 20 minutes. Coat tops of strombolis with either cheese or olive oil and sprinkle with Italian seasoning. Bake for another 10 minutes or until crust is lightly browned and firm to the touch.

Whole Wheat Pizza Dough
Makes 2 thin crust pizzas or 2 strombolis

1 cup warm water
2 1/4 tsp yeast
1 1/2 cups whole wheat flour
1 cup spelt flour
1/4 tsp sea salt
1 T olive oil

Dissolve yeast in warm water. Let stand about 5 minutes or until bubbly. Add flours, salt and olive oil. Stir until combined. Turn dough onto a lightly floured surface. Knead for about 5 minutes, until the dough is smooth. Let rise in a warm place in an oiled bowl, covered, for about an hour or until doubled. Separate into two and allow to rest for about 10 minutes.