Potato Leek Soup

S1Hearty potatoes, earthy leeks, rich butter, and savory broth combine perfectly in this recipe to offer a lush, warm autumn meal. You’ll be impressed with how simple this soup is to prepare, leaving you plenty of time for carving pumpkins, jumping in piles of leaves, or enjoying an evening fire.

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These leeks from my garden are about 1 inch in diameter, but leeks can easily grow to 2 inches in diameter.

If you haven’t cooked with leeks Continue reading

Cherry Rhubarb Jam

J1Elevate your PB&J with the lush combination of sweet cherries and tangy rhubarb in this easy-to-make jam. While this recipe is perfectly suitable for canning, you could store it in the freezer just as well. Of course, that assumes you’ll have any left after a few days… Let’s get started!  Continue reading

Sangria Plums

P1This recipe is a twofer, as both the Sangria brine and the marinated plums are delicious on their own. Enjoy these tangy plums baked into a simple cobbler or an elegant clafoutis. Enjoy the Sangria, well, in a glass.  😉  These little jars make lovely gifts. Let’s get started!

Note: If you don’t want to bother with canning, no worries. Stop after Step 3 and simply refrigerate your Sangria Plums. As long as you keep the plums refrigerated and completely covered with the sangria mixture, this recipe should stay fresh for at least two weeks. Continue reading

Herb Compound Butter

WIN_20160507_194649‘Tis the season for fresh herbs! Enjoy this vintage post, which offers a terrific and tasty way to preserve your summer herbs for year-round flavor!

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Step 1: Combine 1/2 cup real butter with 1/2 cup loosely packed fresh herbs. Blend until evenly combined.

Fragrant, beautiful, and delicious, fresh herbs are bountiful in early summer. It’s easy to take Continue reading

Garden Meditations, Part II

garden16.jpgHere at Crowded Earth Kitchen, our garden has undergone an amazing transformation in only 20 days. Take a look!

Our tiny eggplant transplants have flourished, quadrupling in size!

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The tomatillos proved vexing this spring, and were almost lost due to an infestation of pesky aphids. Here at Crowded Earth Kitchen we don’t use artificial pesticides, and instead tackled the problem using ladybugs.

Yes, ladybugs.
1500 Live Ladybugs – Good Bugs – Ladybugs – Guaranteed Live Delivery!

For just a few dollars, we were able to release 1,500 ladybugs into the garden. They lingered just long enough to devour the pesky aphids and lay a few eggs. Voila! Problem solved!

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Beans, Tomatoes, Kale, and Potatoes

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Peppers, Tomatoes, and Okra

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Zucchini and Yellow Squash

What is growing well in your garden? What could use a bit of extra love? Here at Crowded Earth Kitchen, we’d love to hear all about it!

Go play in the soil. Breathe deeply, friends!