Lisa

How To: Build Raised Garden Beds

by Lisa on May 23, 2013

This post is a joint effort by Jeromy and I. As he did the majority of the work to build the raised beds {think 90-10 in terms of splitting the work} he can provide much more information than I can. Thanks for the help on this one, honey!

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We have always loved to garden and when we lived in our townhouse, we had a pretty impressive spread of herbs and flowers growing in containers. We even made our own topsy-turvy hanging tomato planter once. It worked out well until the plants grew too heavy for the container and it fell to the ground. Oops.

Anyways, one of the big draws for us when we were looking for a house {2 years ago! Can hardly believe it} was a backyard where we could plant a garden and grow our own vegetables. Our first summer in the new home we were preparing for Caroline to enter the world, so we did not even touch the part of the yard the previous owners had clearly used as a garden. The original garden was planted directly into the ground and had become overrun by weeds. We wanted to garden in raised beds, using the “square foot gardening” technique. So last spring, Jeromy got to work! Here’s a step by step photo tutorial!

First we mapped out the best spot and angle for the boxes, marking the location with marking spray paint. Then Jeromy prepped the soil by tilling it.

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We decided we had space for three beds—one for wildflowers and two for vegetables and herbs.

Jeromy chose to build the boxes out of Cyprus because it grows in swamps and has many of the same durability characteristics of cedar or redwood, but at a fraction of the cost. We bought nine “6/4” boards (1.5” thick) from a lumber supplier. The boards were generally 8”+ inches wide and 12’+ long. When you buy from a lumber supplier the “stock” is not finished (it’s not smooth, with uniform thickness and square corners), but the rough look suited our needs just fine. When cut, the boards yielded six 8’ lengths and six 4’ lengths—2 long sides and 2 short sides for each of three beds. These boards were attached to form rectangles using 3.5″ #10 coated deck screws.

Our corner posts are made from pressure-treated 4 x 4’s, cut to 10″ longer than the desired height of the bed (purists may wish to find Cyprus 4 x 4’s, or make their own by laminating two 2 x 4 boards). Jeromy used the level to attach the rectangles a few inches below the top of the end posts. The posts needed to be longer so they could be embedded about 10” into the ground (checking for level every handful of hammer whacks) to provide additional stability to the finished box.

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When these steps were done, only a few boards were touching earth due to the site’s slope. You might be tempted to dig into the slope to level it, but it’s a lot less work to build down to the existing soil. Towards this end, the extra 12’ lengths were laid on their side along the ground, right next to the “floating” boxes so Jeromy could use a pencil to trace the necessary taper. A couple of minutes of sawing, and he was ready to complete the side by anchoring the tapered piece to the full piece above it using a “mending plate”.

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Once the boxes were built, Jeromy laid chicken wire along to bottom to keep burrowing critters from getting into the garden and eating all the tasty roots. One 3’ x 25’ roll of the “poultry netting” provided just the right amount of material. He used a staple gun to secure it to the insides of the boxes. DSC_9247 

As a decorative flourish, Jeromy trimmed each of the posts to reveal just a half inch, then used caulk to attach copper post-caps.

Next, we mixed up the soil. After doing some research, Jeromy decided to fill the boxes with a combination of vermiculite, peat moss and manure. Vermiculite is used to lighten soil and helps to retain moisture; it performs the same function as perlite (the white stuff found in garden soil), but it’s not buoyant so it doesn’t all rise to the surface after a heavy rain. The peat moss and manure provide organic nutrients. We tried to get a 1:1:1 ratio, but vermiculite is expensive. Jeromy worked the mixture into the existing soil using a dirt rake and shovel.

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This is pretty much the only time I can say “we” in the building the boxes process. It was Mother’s Day and after a delicious brunch, Caroline played in the pack n’ play in the backyard while we fixed up the garden. It was a lot of fun! {I despise blurry photos, but it’s the only one I have to prove that I helped!}

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Finally, when the soil was combined and leveled, we made a grid out of some twine and sticks so we could practice a very lose interpretation of square foot gardening.

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We transplanted sage, rosemary, thyme, and Russian tarragon (that had been living in containers) into the beds. We kept the mint in its container—we know better than to put that weed in a situation where it can take over!

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Then we added tomatoes, squash, basil, cilantro, chives, lavender, parsley, cucumber, jalapeno, bell pepper, lemongrass (which got absolutely huge) and marigolds. {Links are to a recipe that uses that ingredient.} We also spread an old bag of wildflower seed in the third box, but unfortunately last year that box didn’t produce any flowers. We are trying again this year and our fingers are crossed!

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A couple of months later, this is what one of our raised beds looked like:

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Helpful resources:

http://eartheasy.com/grow_raised_beds.htm

http://eartheasy.com/blog/2010/04/how-to-build-a-raised-garden-bed-on-sloping-uneven-ground/

That was our adventure into gardening! It turned out really well last year so we’re hoping for the same result this time around. But tell us, how does your garden grow?

Other How To posts: How to French Press Coffee, How to Roast a Chicken

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Weekly Meal Plan 5.19.13

by Lisa on May 19, 2013

Don’t forget to enter my Little Green Pouch giveaway! Entries close Tuesday, May 21 at Midnight EST!

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Is it shocking to anyone else that next week is Memorial Day?  It seems like New Year’s Eve was yesterday! We had a really fun weekend—we didn’t make it to the farmer’s market because I ended up getting a couple of extra hours of sleep on Saturday thanks to my fantastic husband so by the time I rolled out of bed, it just wasn’t going to happen. Instead, we got a lot of stuff done around the house, spent time with friends and my parents rounded out our weekend by coming to our house and cooking ribs for dinner! We also went to my favorite yarn store in the area, fibre space, to pick up yarn for my first knitting project for our son. I can’t wait to get started!  And now for the worst segue ever, here’s our meal plan for the week:

Sunday: Mom’s ribs, corn and sweet potatoes
Monday: blackened catfish with roasted broccoli {didn’t end up making it last week!}
Tuesday: bison tacos
Wednesday: L-out to dinner J & C: leftovers
Thursday: linguine with clam sauce
Friday: bbq chicken

Since my parents were here today I was able to make a small dent in meal prep for the week. I cut up a whole watermelon and carrot sticks and made a batch of pumpkin oatmeal for Caroline’s breakfasts. I also have all of the ingredients for a quinoa lunch salad for Jeromy and I, hopefully it turns out well and I can share it!

Have a great week!

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Pregnancy Update!

by Lisa on May 16, 2013

20 weeks! It’s hard to believe we’re already halfway through this pregnancy.  The first trimester seemed to drag on endlessly from all of the sickness and fatigue but once I settled into the second trimester happy phase, time started to fly by. Before we know it, the baby will be here!

How am I feeling?
I feel great! Only a few minor symptoms—my tailbone really hurts after sitting for even a short period of time, so I’ve been trying to make sure I get up from my desk and walk around more frequently.  Some days it feels like this little one is sitting very low in my abdomen, I carried Caroline higher so it’s definitely a different experience. A sign that the baby is a boy or that my abs are just that stretched out from the first time around?? Sleeping has been a big issue in this pregnancy. With Caroline, I slept like a rock, but with this one I toss and turn. It’s annoying but not debilitating.

What am I eating?
Ummmm…everything! Seriously, after the severely limited diet of the first trimester I am trying to pack in as much nutrition {and some treats!} into my diet now.  The only problem I’ve come across is that it seems like milk is no longer my friend. I am not a big milk drinker, but I do enjoy a bowl of cereal with nice cold milk.  I noticed in the first trimester that I wouldn’t feel very good after eating a bowl of cereal with milk and that has carried on to now and ice cream is definitely a problem. The good news is, over the past few years I have started to incorporate a couple of dairy-free milks into my diet, so dropping cow’s  milk for now hasn’t been a big deal. I use an almond/coconut milk blend or almond milk in cereal, cooking, and smoothie making and I use coconut milk creamer in my coffee.  I also found a delicious coconut “ice cream” to take the place of my usual bowl of vanilla with chocolate sauce and walnuts {and caramel, if I have some homemade in the fridge!}.  Cheese and yogurt are still perfectly fine for me to eat and I really hope it stays that way!

What am I doing?
I’m happy to tell you all that unlike when I was pregnant with Caroline, I am going to the gym! And lifting! And doing yoga! Probably not as consistently as I should but I am making much more of an effort this time and it feels so good.  I tried to run again, like I did a couple of weeks ago, and I felt a funny pull in my side so I stopped. Running will have to wait until after the baby is born.

Boy or Girl?
The real reason you’re reading this post. It’s a…..

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BOY!!!!

We are thrilled to be welcoming our son  into our family.  I can’t wait to hold him in my arms and see his sweet face—only 20 weeks to go!

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Okay, so this review and giveaway are way, WAY overdue. Many thanks to Little Green Pouch for their patience!

As you might remember, I made almost all of Caroline’s food when she was a baby—I still do—she rarely ate processed baby food from the store. On rare occasion, she would eat a pouch of processed baby food, especially if we were traveling. I loved the convenience and ease of feeding her from a pouch but what I didn’t like was the price!

I was excited when Little Green Pouch offered to send me their product to test out. Unfortunately, by the time they were in touch with me, Caroline had moved to mainly finger foods. However, we still were able to use them and loved them—I’m excited to have them from the start for the baby!

 {Speaking of the baby, I have some fun news to share—check back tomorrow for a pregnancy update!}

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We used them for soup, smoothies, yogurt and anything else that would be a bit too messy for Caroline to navigate on her own with a spoon when she was younger.  Now, if I know we’re going to be out and about and need something to take with us that’s quick and easy, like apple sauce, I can just put it into the little green pouch, stick it in my bag and go!

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At first I wasn’t sure how to effectively clean the pouch, but a thorough rinse followed by a cycle in the dishwasher did the trick. The pouches also have convenient instructions as well as measurements on the back.

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My only negative comment is that one of the pouches broke after only using it a couple of times, but three of the four that I received have held up very well. {UPDATE: the company reached out to me about this issue and it turns out that they had heard of it happening to a very small percentage of their pouches. However, they’ve since improved the design and no longer have that issue so the giveaway winner will receive a box of four of the improved pouches!}

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{GIVEAWAY}

In case you haven’t noticed, whenever I’m sent a product to review, I like to make sure my readers have the opportunity to try it out too. So, the generous folks at Little Green Pouch sent me two boxes—one for me and one for you!

To enter:

Leave a comment and let me know your child’s favorite food!

Entries will close at midnight on Tuesday, May 21. Good luck!

I received one set of Little Green Pouches to review. I was not otherwise compensated. All opinions are my own.

Like what you just read? Subscribe to my feed! Or you can stay in touch on Twitter and Facebook. You can also find me on Pinterest and Instagram! Or you can e-mail me—I’d love to hear from you!

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Asparagus with Balsamic Browned Butter

by Lisa on May 13, 2013

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For the second year in a row, I served this on Easter. Sure, I could make this at another time of year, but there is something about getting asparagus in the spring, in the season it should be consumed where we live, instead of crops flown in throughout the year from other parts of the world. With few exceptions {like bananas!}, we eat the produce local to our area all year round so it’s a treat when asparagus shows up in the store and at the farmer’s market again! I love that this recipe allows the fresh flavor and texture of the asparagus to shine through. The browned butter sauce is rich but light enough to accentuate the asparagus instead of drown it.

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This recipe should serve a crowd of six to eight people, but it’s so good that with four of us eating, we only had a few bites leftover.  Having a last minute dinner party? No problem—this recipe comes together in 20 minutes. You guys all know how I love those quick and easy dishes. Plus, the asparagus is roasted, so it has a little bit of a charred flavor and still maintains a crunch. Seriously, you want to make this as soon as possible.

Asparagus with Balsamic Browned Butter

by The Splattered Apron

Prep Time: 5 minutes

Cook Time: 15 minutes

Keywords: roast side vegetarian asparagus spring

Ingredients (serves 6-8)

  • 2 pounds asparagus, remove woody bottom and cut into 2-inch pieces
  • 1 teaspoon olive oil
  • kosher salt
  • black pepper
  • 2 tablespoons butter
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon balsamic vinegar
  • zest of one lemon

Instructions

Preheat the oven to 400 degrees.

In a bowl, toss the asparagus with the olive oil and some salt and pepper. Spread in one layer on a lined cookie sheet. Bake for 12 minutes.

While roasting the asparagus, melt the butter in a small skillet. Continue to cook, shaking the pan every now and then for at least 3 minutes, until the butter starts to brown.

Remove the saucepan from the heat and stir in the soy sauce and balsamic vinegar.

Pour the sauce over the asparagus and toss to coat.

To serve, sprinkle with lemon zest. {I forgot to add it before taking pictures, but it makes the dish!}

Serve immediately, or refrigerate until ready to serve.

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Enjoy!

Recipe from Cooking Light.

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