One Hundred Dollars a Month - Page 1592 of 2143 - I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

How to Store Asparagus so it Lasts Longer

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By Mavis Butterfield on May 15, 2013 · 4 Comments

Deals on asparagus are popping up like crazy this time of year and we just can’t stop eating it. The thing is though, asparagus is kind of a treat around here, so when I get a bunch, I like to use it in as many dishes as possible to make it go a little further.

Last year I learned a cool trick to making asparagus last a little longer.

The next time you purchase asparagus and are not able to use it right away, trim about an inch off the bottoms of the asparagus, then place the asparagus in quart sized canning jar {an old spaghetti jar works great too} with about 2 inches of cold water.

The cover the asparagus loosely with a plastic produce bag and pop it in the refrigerator. The stalks should stay crisp for a week or longer.

Neat trick, huh?

~Mavis

Find More Easy Kitchen Tips

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How to Grow Your Own Food – 5/15/2013 Garden Tally

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By Mavis Butterfield on May 15, 2013 · 3 Comments

This year I’m on a mission to grow 4,000 pounds of fresh fruits and vegetables in my suburban backyard. In 2012 I was able to grow 2,028 pounds, and in 2013 I’m going double or nothing. I have absolutely no idea if I’ll be able to achieve my goal. But, as with any adventure, half the fun is getting there. ~Mavis

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Lettuce and radishes were the super stars in the garden this week. We harvested 1 pound 7 ounces of lettuce for the pasta feed we hosted over the weekend, as well as another 9 ounces of radishes. We munched on our radishes and also used them in a delicious asparagus salad I’ll be posting a little later today. Things are really starting to look up in the backyard garden these days and I’m loving it.

Oh, and I almost forgot to mention the herbs. We snipped chives, basil and oregano from the garden this week too. Wahoo!

~Mavis

Here is what I have harvested so far this year:

Basil – 4 ounces

Beets – 14 ounces

Carrots – 3 ounces

Chives – 7 ounces

If you have never grown chives before, you should. They are seriously super easy to grow from seed.

Egg Count – 1,091

We collected 78 eggs this past week. Piggey, Awkward Martha and Squirrely are all still broody. Either that or they’ve decided the nesting boxes are their new clubhouse. I’m not sure which at this point. All I know is they puff up like turkeys when we try to steal their eggs then cluck loudly so everyone knows we are a bunch of egg thieves.

What a bunch of characters!

Lettuce – 2 pounds 5 ounces

M icrogreens 5 ounces

Oregano – 2 ounce

Potatoes – 2 pounds 9 ounces

Radish – 1 pound 2 ounces

My favorite radish of all time is the French breakfast radish. The taste is very mild and they are fun to look at.

Spinach – 3 ounces

Sprouts –1 pound 2 ounces

Here are instructions for growing your own sprouts.

Swiss Chard 11 ounces

Wheatgrass – 7 ounces

Total Food Harvested in 2013: 10 pounds 13 ounces
Total Eggs Collected in 2013: 1,091

Botanical Interests is offering $5 off any orders over $25 {discount automatically applied at checkout} now through May 31st. I recently purchased their new seed sprouter and I’m loving it!

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Spinach and Feta Orzo Salad

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By Mavis Butterfield on May 14, 2013 · 5 Comments

This recipe for Spinach and Feta Orzo Salad is the perfect make ahead meal. You can pack it in your lunch, enjoy it as a main dish, or have it as a side salad with some grilled chicken or beef.

If I’m going to a party I like to make a double batch and bring this along. This Spinach and Feta Orzo Salad is a big time crowd pleaser.

Ingredients
2 cups h fresh spinach leaves sliced
1 red bell pepper, cut into 1 inch long strips
2 garlic cloves, minced
1/2 onion, minced
1/3 cup olive oil {Zoe is my favorite}
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
½ cup feta cheese crumbles
¼ cup toasted almonds, chopped

For the dressing:
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Saute the bell pepper, onion and garlic with olive oil for about 2 minutes. Add the salt and pepper, stir and then set aside and cool.

Cook the orzo according to the package directions. Drain and place in a large serving bowl.
to a large serving bowl.

Toss the sauteed bell pepper mixture with the pasta, and fold in the spinach.

To make the dressing, whisk together the olive oil, lemon juice, salt, and pepper and pour over the orzo salad. Refrigerate for 1 hour and top with feta and chopped almonds. Serve cold or at room temperature.

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How to Grow Zucchini {Start to Finish}

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By Mavis Butterfield on May 14, 2013 · 14 Comments

Is it just me or does everyone and their brother start locking their doors around mid-summer because people are trying to sneak sacks of zucchini in peoples cars? I hear church parking lots are a prime spot for this sort of activity.

Brief description: Zucchini is a summer squash. It provides awesome yields and can be used in tons of different dishes or stand alone.

Where to Plant Zucchini: Plant in garden beds, raised beds and/or containers.

Planting Seeds: Plant seeds 1/2″-1″ deep 2-4 weeks after last frost. Make sure soil temperatures are above 60 degrees.

Growing Tips: Zucchini is a warm weather crop. It prefers full sun to partial shade. Plant with plenty of quality compost. When watering zucchini, be careful not to water the leaves, it will prevent a lot of potential problems down the road {i.e. powdery mildew and bacterial wilt}.

How to Harvest: Harvest when fruit is about 4″ or longer–though letting them get too big can cause them to taste a little woody and tough. Frequent harvesting will encourage new growth.

Are you ready to start your garden but you’re not sure when you should plant your seeds or set out your transplants? Head on over HERE and you’ll be taken to a handy dandy chart that is broken down into what vegetables should be planted {or transplanted} each month in your area.

Anyone can do this. Dirt + Seeds+ Water = Food!

~Mavis

Here are a few of my Favorite Zucchini recipes:

Baked Zucchini Fries

Fried Potatoes with Peppers and Zucchini

Vegan Zucchini Bread w/ Chocolate Chips

Fun Fact: A zucchini has more potassium than a banana.

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