Growing your own!

I never get sick of seeing my son pick fresh fruit an veggies right off the vine!  I too love to eat fresh veggies and fruit.  It is amazing how much better it tastes and the satisfaction we get knowing we grew it ourselves.  We could survive off our home grown "food" during the summer if we had to.......but I won't eat my chickens, just their eggs.  We are very blessed to live where we have room to grow our garden and to have and orchard, I thank God every day to be so fortunate. 

A vegetable garden doesn't take that much room, we have a pallet with bell peppers, turnips, and radishes, so if you have a back patio you can grow a garden.  It is also a great experience for the kids, my son gets excited to see everything start to come up and to sit under the apricot tree and just pick and eat.  It's the small things in life that really affect us forever. Take some time out and plant a garden (flower or veggie), it will relieve some stress and bring a lot of joy.

M.

Roasted Brussels Sprouts and Red Radishes

Ingredients

• 1 lb Brussels sprouts, halved
• 1/2 pound red radishes, halved, quartered if large
• 1 T olive oil
• Salt and pepper
• 1/4 cup balsamic vinegar, reduced by at least half, until thick

 

Instructions

1. Preheat oven to 400 degrees. Cut sprouts from stem, cut large ones in half, peel stem and cut into similar sized chunks. Toss in large bowl with olive oil and radishes. Space on a large roasting pan and place in top rack of the oven. If you have a convection oven turn it on, watching they don't burn as this will cut your cooking time in half. Roast until leaves are brown and crisp and heads are tender and brown. Radishes will be brown but still slightly crunchy. Remove and plate, sprinkling with balsamic reduction.

 

Via: Gabrial Avil-Mooney - Feed the Family