a walk through the garden

A thunderstorm washed through the area last night leaving everything in the garden looking extra lush and green this morning.  So much so that I decided this was the day to snap a few photos and share a status update on how things are progressing in the garden.

annuals garden box

This is the first year we’ve gardened this plot.  It runs about 4o feet long but only 18-24 inches deep on each side of the fence that divides the vegetables from the flowers.  These border gardens get full sun most of the day.  We decided to start out with a manageable size garden and we’ll add-on annually as desired.

vegetable and perennial border garden

On the exterior of the fence I’m working on a perennial garden.  Most of the plants are immature so I’ve been filling in with annuals.  I can’t wait to see how the perennial gardens thrive over the years.  Perennials gardens have always been my favorite to grow.  I am anticipating a cottage style cutting garden out here.  The thought of garden flower bouquets all summer long is delightful.

milk paint picket fence

The other side of the fence is where most of the action is happening as the flowers get established.  We started this vegetable garden in late March mostly from seed, directly sown.  We are now harvesting the early/cool weather vegetables such as lettuce.  If you come for dinner I can assure you that there will be a salad.

lettuce salad garden

And the snap peas are just darling.  I love their little tendrils and sweet flowers.

snap peas

We upcycled a trellis out of two crib rails.  Ryan just screwed them together making an A-frame.  They’ve already grown about 4 feet tall so looks like we’ll need to give them more space to climb.  Some snap pea varieties grow up to 8 feet.

upcycled snap pea trellis - crib rails

The other vegetables include carrots, tomatoes, peppers, broccoli, beans and kohlrabi – planted mostly from seed.  Plus, we have a galvanized container garden for herbs.  I want to make tea with the relevant herb harvest.

vegetable garden milk painted fence

The fence is a new addition that we added in the fall.  Would you believe we used milk paint on the fence to achieve that subtle light blue?

milk paint on a picket fence #mmsmp

Yes, you can use milk paint outdoors!  It won’t fade from UV light and will be protected when a topcoat of tung oil is applied.  We sell tung oil with milk paint for this purpose.  The color was custom mixed eulalie’s sky and linen in more of a wash consistency. Then two thin coats were applied on a raw pine fence.  Perfect little cottage garden accent, don’t you think?

the beginning of a perennial cutting garden

But the best part of the garden is definitely the bounty it produces.  This morning, I harvested my first bunch of kale to enjoy with some locally grown strawberries in a breakfast smoothie.  Life can really be that simple.

locally grown produce

What are you growing?

it’s soup weather

I finally did it.

Yep, I finally made my own healthy and light butternut squash soup.  After hearing about my mom’s and mother-in-law’s versions.  I decided to try my own spin and so Apple Butternut Squash Soup was born over here on a chilly October day.

apple butternut squash soup recipe

It was simple, friends.  There was barely anything left in the refrigerator except for a large butternut squash taunting me.  Plus 3 golden apples – I can’t remember the variety.  And 3 lonely, nearly forgotten about radishes.  I know.  Radishes.  What do you do with these other than throw them in a salad?  I found out that they taste pretty darn good in a warm creamy soup.  Radishes seemed to give a little bit of bite where you might otherwise use an onion.  An onion we didn’t have.

apple butternut squash soup

So that’s where I started.  I chopped and peeled the squash, apples and radishes.  Then boiled the chunks in a large sauce pan.  Once soft I pureed them all in a blender.

Once the fruit and vegetables were a nice creamy consistency, I tossed them back in the empty sauce pan along with 16 ounces of vegetable stock and let simmer.

I seasoned with salt and pepper.  A teaspoon of cinnamon, half teaspoon of ginger, quarter teaspoon of cloves and quarter teaspoon of thyme.

About 20 minutes later, we had this healthy soup for lunch!

apple butternut squash soup recipe

Alongside the soup, I came up with a fantastic new smoothie that was a little bit more like dessert!  It consisted of a banana, spoonful of peanut butter, spoonful of raw honey, 2 spoonfuls of vanilla Greek yogurt, kale and about half a cup of coffee.

java green smoothie and apple butternut squash soup

Yum!  It was a mid-day energy boost.  And surprisingly, the flavor complemented the Apple Butternut Squash Soup so well.  We’ll call this one the Java Green Smoothie.

summer peachza

I’ve never been much of a cook.  At all.
Until recently. I’ve suddenly tapped into this whole healthy eating thing, knowing where my food comes from, etc. and it’s made me incredibly interested in cooking. I’ve spent the better part of my adult life with a strong preference to eating out or at least having someone else cook for me.  I simply thought cooking was dull and that I was just too busy for the task.

Until recently when I had my aha moment.  Get creative in the kitchen.  Why not?  Do what I want.  Not follow a recipe per say but make it up as I go.  Creativity is something I’m into so if I can pull it off in the kitchen, I’m in.  I’m still focusing on simple recipes yet they’re totally interesting and tasty in my opinion.  I’m not onto, say, making dough from scratch or anything like that.  But I’m trying to keep it as healthy as possible.

But don’t worry, I’m not ready to jump ship from vintage and furniture into food blogging here.  However, when I reviewed the pics I took last week, I realized there were many more food photos than any of vintage treasures and furniture.  So without further adieu, I share with you my nearly famous Summer Peachza recipe.

delicious seasonal peach fruit pizza - peachza recipe

Yes, it’s a Peachza!

slice of peachza pie - delicious seasonal fruit pizza recipe

This is so easy to make and my favorite dish of the moment.  Peaches are abundant this time of year.  I seriously can’t get enough of their juicy flavor.  We’ve had peach smoothies, peach sangria, warm peaches and ice cream and now Peachza.

To get started, take two peaches and cut them into thin slices.

delicious seasonal fruit pizza recipe - sliced peaches

On a cookie sheet or pizza stone, roll out your secret ingredient…are you ready for it?

Crescent rolls.  Pop open a can of crescent rolls and arrange them in your best circle.  Don’t worry if the edges aren’t perfectly touching as they’ll bake together.

delicious seasonal fruit pizza- peachza recipe

Now arrange your peach slices on the pie sprinkling with blue cheese and rosemary as you go.  I also opted to drizzle some honey on top – can’t get enough of that.  Fold the edges up a little to create a crust.  You’re ready to bake your Peachza pie.

peachza recipe: delicious seasonal fruit peaches pizza

Follow the instructions on the crescent roll package.

Boom.  You have 8 servings of Peachza in about 20 minutes.

peachza recipe: delicious seasonal fruit pizza

Enjoy!  This is a perfect for a late summer soiree appetizer or lunch.

peachza recipe - delicious seasonal fruit pizza

Now if anyone has an alternative to crescent rolls, I am all ears!  I haven’t been able to find a pre-made whole grain crescent roll at the very least.  Maybe I will have to venture into dough making after all…

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