One Hundred Dollars a Month - Page 1879 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 Grow Your Own Food – Mavis’ Vegetable Garden Tour

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By Mavis Butterfield on August 30, 2012 · 9 Comments

I think green is the theme this week. Between all the new transplants, the green tomatoes, and the squash, you’d think all I was growing in my garden this year was green fruits and vegetables. Well you’re wrong. I’m just waiting for everything to ripen so I can do the happy dance.

The kale is here to stay my friends. I’m beginning to think I should become a professional kale grower. You just cannot kill this stuff.

The same goes for the Swiss chard. The Girl likes to pick leaves off the plants every time she walks by and munch on it. I think it’s great that she’ll eat the stuff, but it makes my OCD heart stop when I have to look at a plant with broken leaves.

The zucchini patch has calmed down a bit… I haven’t seen baseball bat ones for a while. Well, if you don’t count the occasional 3 pounder I spot every once in a while.

There are 3 Brussels sprout plants that have not flowered yet. My fingers are crossed.

Holy Moley. Looks like I’ll be picking peppers today. I had no idea they had gotten so big.

As for the tomatoes.. I have been picking them as soon as I start to see a bit of color. I need to google these India Rose heirloom tomatoes though, I’m not sure when I am supposed to pick them. Does anyone know?

The green zebra tomatoes are just a few days away from being picked. I know from experience they will turn a wee bit yellow when they are ready to harvest.

Please hurry tomatoes!

And the squash… Oh my beautiful squash. The best part about growing heirloom squash, are all the different colors, shapes and sizes they come in.

The Big Max pumpkin is almost entirely orange and I know I’m just going to walk out there one morning and find it missing. The Girl Who Thinks She’s a Bird keeps eyeballing it and I’m afraid she’s going to run off with it as soon as it’s ready. Although I’m not exactly sure what she’s going to do with it.

Now all I need is a little more sunshine {and heat} to get these babies off the vine.

Life is good!

How are YOUR squash doing? Have you picked any yet?

~Mavis

Heirloom: Notes from an Accidental Tomato Farmer By Tim Stark ~ Amazon.com

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Recipe – How to Make Zucchini Hummus

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By Mavis Butterfield on August 29, 2012 · 13 Comments

Seriously?

Zucchini hummus?

Yep. You probably think I am totally nuts, but you have got to try this. I stood in my kitchen at 10 am this morning still in my footie pajamas scooping this zucchini hummus out of the Blendtec.

First of all, you cannot even tell you are eating zucchini {always a plus in my book}. Secondly, if you are a gardener, you are probably swimming in zucchini right now trying desperately to find different ways to use it up.

Well my friends, today is your lucky day.

This stuff rocks. And it’s good for you too. Imagine that!

Ingredients

4 1/2 cups zucchini, peeled and chopped
3/4 cups tahini sauce
1/2 cup lemon juice {I used bottled}
1/4 cup olive oil
4 cloves of garlic, minced
2 teaspoons kosher salt
1 tablespoon ground cumin

Garnish
1 teaspoon olive oil
1/4 teaspoon smoked paprika

Directions

Toss all the ingredients {except the garnish} into a heavy duty blender {I used a Blendtec} and puree until smooth. Pour zucchini hummus into a small dish, drizzle with olive oil and sprinkle smoked paprika over the top. Let stand for about 10 minutes before serving.

Serve with fancy chips or Kashi Oven Roasted Vegetable Crackers {my favorite}.

With the exception of the zucchini and the salt, I was able to get everything else for free thanks to Vitacost. If you haven’t heard of Vitacost, head on over HERE to find out how you can get a FREE $10 credit off you first order.

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Mavis Garden Blog – Planting Basil in the Greenhouse for a Fall Harvest

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By Mavis Butterfield on August 29, 2012 · 2 Comments

A few weeks ago I planted 4 containers with basil seeds, and today I planted the basil seedlings in the greenhouse. I’m hoping for a late fall harvest. I’ve tried to grow basil over the years, but this is really this first year I have ever been successful at it, and I think it’s all because the seeds were started indoors under grow lights.

I decided to plant the basil starts in the same location I planted them in early spring. I figure the tomatoes that are already in the stock tank will {hopefully} make to the end of October.

If I’m right, I’ll be harvesting tomatoes and basil at the same time and be able to satisfy my bruschetta fix well into the fall months, who knows, maybe I’ll even make it to Thanksgiving.

Let’s hope this works.

Basil may not weigh a ton, but it sure would be nice to have an ample supply on hand so I don’t have to buy any at the store.What do you think? Do you think the basil survive out in the greenhouse this fall?

Has anyone else tried to grow basil this late in the year?

Am I crazy?

~ Mavis

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Canning 101 – Carrot Cake Jam Recipe

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By Mavis Butterfield on August 29, 2012 · 65 Comments

Yesterday, Jennifer O left me this comment…

“I bought a tiny jar of homemade jam at a local farmer’s market for $9! Yes, expensive but it was Carrot Cake Jam, and the best I’ve ever had (I’m a bit of a jam enthusiast and this one make me swoon). I’ll be paying them another $9 at some point, I’m sure.

Carrot Cake Jam? Never heard of it. But I found an awesome recipe, so guess what? I whipped up a batch of the stuff this morning. Hole Lee Crap! What have I been missing all my life? Not only does my house smell incredible… But this carrot cake jam… Is Da’ Bomb!

Go find some carrots people… And make this today!

Ingredients

1 can (20 ounces) unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.

Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.

Find more canning recipes HERE.

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