Wednesday, December 21, 2011

A Time to Reap

Sometimes we are on top of it. On top of weeding, harvesting, eating fresh from the backyard and other times life gets in the way. I love Arugula but time got away from me and it got a bit bitter and over run. DKITW calls its pepper lettuce and the flavor can get too strong for everyday use.

I was feeling sad over feeling like I wasted a forest of Arugula when I remembered our incredibly lovely French friend. Who is also a chef. On a private yacht. And who taught me a thing or two about bitter arugula salad. Here is her best salad on earth as voted by me.

Arugula + feta cheese + walnuts + lightly drizzled in honey = amazing

The bitterness of Arugula is matched perfectly with the rich feta and sweet honey. I die it is so good.

She also adds a small amount of Basil to regular summer salads and can I just say- it is inspired. More hot French cooking tips after I see her again. Happy Holidays!

Thursday, December 1, 2011

That Ain't Workin

That's the way to do it.

Here we are hard at work weeding the back bed. Here are the chickens weeding the back bed! We had an empty garden bed that we wanted to clear of weeds before we planted cool weather crops. Want to put your chickens to work? Throw out chicken scratch or feed in the areas with weeds and they will scratch up the weeds getting to the seeds and then eat the weeds. Chickens can clear a whole area quick like.

Get your money for nothin and your chicks for free.