Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts

06 April 2013

Roasted Buffalo Cauliflower

Fuck Yes! I finally went there. I've had deep-fried, breaded buffalo cauliflower, and absolutely loved it. But, being a chickpea who's afraid to deep fry (long story), I decided to take a "healthier" (see: safer) method to pig out on my favorite sauce and one of my very favorite veggies. For the record, this whole plate pictured above, including the avocado, is only 187 calories. It's 3 cups of cauliflower, about 3 TB of bottled buffalo sauce, and 1/3 of a small avocado.

If you look online, you'll find an assload of recipes for buffalo cauliflower, each more fancy and complicated than the next. I'm here to assure you that this is the easiest. It took zero effort. It's fucking healthy. You'll thank me.

The batch I made was intended for a whole meal for 1 person. So, I'm not giving you an exact recipe. Just do the following and you'll do just fine.

  1. Preheat your oven to 425 degrees. Prepare a baking sheet (I used a silicone mat, but you could definitely use parchment).
  2. Put cauliflower in a bowl.
  3. Pour buffalo sauce on cauliflower and flip it around to coat the cauli.
  4. Pour the cauli onto the baking sheet.
  5. Place baking sheet in oven and cook for 25 minutes, stirring once about halfway through cooking. 
  6. Pig the fuck out.

16 March 2013

Veggie Fajitas

Life. It gets pretty busy, sometimes. Mine certainly hasn't been immune. I just celebrated my one-year anniversary at my wonderful job. I just took in a stray puppy. And I decided to re-dedicate myself to sharing my passion for food. I let myself get burnt-out on blogging, but after my two-month hiatus, I have decided to blog when I feel like it...and not force myself. I'm sure you can understand-- sometimes, when we force ourselves to do something, we lose our passion for it. So, I'm going to just blog occasionally, and see how it goes.

So, three days a week, I work until 8pm. That's totally cool with me since I hate waking up early. But, by the time I get home, it's nearly 8:30 and I'm ready for dinner. I never feel like slaving away for an hour making dinner after I've worked all day, so I've been making a TON of fajitas and wraps lately. This was one such meal.

Veggie fajitas are hella easy, dudes. And quick as can be. Have 10 minutes? Then you have time to make fajitas for dinner.

What I used:
  • 1 medium green bell pepper, sliced
  • 1 medium onion, sliced
  • 5-6 mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 tsp smoked paprika
  • 1 TB taco seasoning (I make my own blend)
  • 1 1/2 tsp coconut oil
  • salt and pepper
  • juice of 1/2 lime (FRESH! Not bottled)
  • fresh cilantro (optional, but very highly recommended)
  • homemade guacamole (avocado, tomato, onion, cumin, splash of lime juice)
  • 2 large tortillas
What I did:
  1. Heat oil in a skillet over medium-high heat.
  2. Once hot, add bell pepper and onion. Cook, stirring occasionally for 5 minutes. Then add the mushroom, garlic, spices, salt and pepper. Cook until the veggies are all cooked through - about 4 minutes. 
  3. Pour the lime juice over the veggies and give it a good stir. Cook about 1 minute more.Your veggies should be cooked through and everything is ready.
  4. Top a tortilla with about half of the veggies, some cilantro, and some guacamole and you're ready to roll. 
 Well, dudes, maybe I'll see you again soon. :)

03 September 2012

Curry-Spiced Roasted Cauliflower

This was my dinner tonight. A massive bowl of roasted curry-spiced cauliflower. It was spectacular. Like, for real. Ever have those days where you don't much feel like cooking? Yeah, me too. That was today. This holiday weekend was busy, busy, busy! I went to a couple Detroit Tigers games and watched them sweep the Chicago White Sox. I suppose you could call me a late bloomer in enjoying baseball, despite growing up with my entire extended family being rabid baseball fans. Speaking of baseball, did you Michigan veggie peeps know that Comerica Park serves vegan and vegetarian goodies at their Brushfire Grill snack bar? Hummus and veggies, veggie dogs, veggie burgers, black bean burgers and vegetarian sausages all make appearances at Brushfire. Kind of cool, if you ask me. So, beside going to a couple games, I've spent a lot of time reading (I'm a librarian after all) and cooking, and reading cookbooks. It was kind of the perfect weekend, if you ask me.

Back to the cauliflower. I got a head of cauliflower a couple days ago at my local farmer's market for $1 and knew I needed to get it used today, so I heated up my oven and started chopping it into large-ish florets. Suddenly, the fucking lightbulb went on in my head; I needed to add some curry powder. I love cauliflower (especially roasted) and I love curry spices, so this couldn't possibly go wrong. Right?

In case you were wondering, I was right. I ate the whole head of it. Don't hate me because I'm hungry.

What you need:
  • 1 medium head cauliflower, cut into large florets
  • 1-2 tsp curry powder of your choosing
  • Oil (I used some melted coconut oil)
  • salt and pepper
What you do with it:
  1. Preheat your oven to 425 degrees F. 
  2. Put cauliflower into a large bowl, drizzle with  coconut oil and sprinkle with curry powder. Use a serving spoon and stir to coat the cauliflower with oil and curry powder. It should look like this:
  3. Spread cauli on a baking sheet in a single layer. Sprinkle some salt and pepper on the veg and pop it in the oven for 15 minutes. 
  4. At the 15 minute mark, remove from the oven and use tongs to flip the florets over. Cook another 12 minutes, or until you're happy with the texture and caramelization.

09 May 2012

(Mostly) Wordless Wednesday

I decided to start doing an occasional Wordless Wednesday post when I get busy. So, here's what I've been up to for the last week:

Flowers from one of my favorite library patrons.I have the BEST job ever.

Homemade baked falafel with lemon tahini sauce, garlic mashed potatoes and steamed veg.

Adorable tiny bird at my feeder having its dinner while I cooked mine.

The awesome pumpkin cookies with cream cheese frosting I made for a dear friend.

Zen at the park.

Walking the pup at the park.

I grilled some pineapple. First I soaked it in full-fat canned coconut milk, then I grilled it and sprinkled with cinnamon.
Spotted this little guy on a dandelion out behind my house.

Vegan sausage gravy and biscuits with bananas for breakfast. Hell yes.

Crappy picture of the fabulous nachos I had. 'Chos are my excuse to eat tons of guacamole.

Due to horrific storms, we went without electricity for 8 hours.

I discovered the awesomeness that is the Nature's Harvest dry roasted edamame. So Yum.

New Rollerblades...finally. It's been so many years since I skated. Yes, I skated through my neighborhood in my librarian clothes after work. It was awesome.

I couldn't resist. I wear it on my work badge.

23 January 2012

Spicy Polenta Cakes

Casually browsing my cupboard last night, I stumbled on a bag of polenta that I had forgotten about. I've never cooked, let alone eaten polenta before, but I do love corn. How can anyone not, really? Well, I remembered seeing a few recipes over the last couple years for something called polenta cakes, so I decided to make my own vegan version featuring some Daiya Pepperjack. It was a total experiment...I was skeptical that they would work. But, they least, they did with some toppings. I made some homemade black bean and corn salsa and then cooked up some yummy spicy tvp. They were both mega awesome on the pan-fried polenta cakes. Even better? Putting both toppings on one cake, like this:

The polenta cakes take a little prep time, first cooking the polenta and cheese and then refrigerating for about an hour to firm up, then finally pan-frying the tasty cakes. I suppose you might be able to bake them, but I wanted them cooked up quick and crispy. I used a circle cookie cutter to cut them out, but you could use a glass or cut them in squares with a knife.  

This recipe makes about 12 three-inch circle cakes.

Making the cakes:
  • 1 cup dry quick-cooking polenta (if it doesn't say quick, you're in for a long time of whisking)
  • 1 1/2 cups veg broth
  • 1 1/2 cups water (or you could use more broth)
  • heaped 1/2 cup or a bit more Daiya Pepperjack
  • 2 TB nooch
  • salt and pepper to your liking
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • hot sauce (optional)
  1. Heat broth and water in a large pot over high heat until almost boiling. Add paprika, chili powder, a few dashes of hot sauce, and the garlic powder. Then, turn the heat to medium low and whisk in the polenta. 
  2. KEEP WHISKING until the polenta is very thick and creamy. You don't want any lumps. It will take about 5 minutes of nonstop whisking if you use the quick cook. I've read that the regular stuff can take up to 20 minutes of whisking. 
  3. Now, whisk in the cheese and nooch. Keep on stirring, kiddos, until the cheese is melted. Turn off the heat and remove from the burner. 
  4. Quickly line a 9x13 inch sheet pan (or a baking dish) with some plastic wrap and give it a spritz of cooking spray. Now, smear the polenta onto the baking plastic. Try to make it into an even layer, like so.
  5. Spritz the top with a little more spray, then cover the polenta with more plastic wrap and refrigerate for 40-60 minutes.The polenta will be quite firm. 
  6. Cut the polenta. Now, heat a non-stick skillet over medium high heat. Add some oil (enough to cover the bottom of the pan), and ease a few cakes into the pan. Cook about 3-4 minutes, then very gently flip the cakes. Cook another few minutes, until each side is golden and a bit crisp. Sorry, I was pictures. Remove the cooked cakes and put them on a plate while you cook up the rest. 
  7. Top those bugger with some yummies. We used the spicy tvp and homemade salsa, but you could use bean and veggie chili, more cheese, whatever. Make it yours!
Here's my super simple salsa recipe:
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed (I prefer fresh, but it is winter here and no corn can be found)
  • 1 tsp cumin
  • 1/2 cup diced red onion
  • 1/3 tsp chili powder
  • 1/3 cup diced bell pepper
  • salt
  • juice of half a lime
  • 1 cup diced tomato (today was a mix of cherry tomato and roma)
  1. Mix everything together and let rest for about 10 minutes.
Spicy TVP recipe:
  • 1 cup dry tvp
  • about 1 1/4 cups veg broth (I didn't measure, but this seems about right)
  • 1/3 cup diced onion
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 TB taco seasoning powder
  • salt and pepper
  • 1/2 cup hot salsa
  • hot sauce
  • scant 1/4 tsp liquid smoke (optional, but recommended)
  1. Mix tvp, dry spices, onion and broth in a small pot over medium heat. Stir occasionally, until the liquid is absorbed.
  2. Once the liquid is almost entirely absorbed, add the salsa, hot sauce and liquid smoke. Turn heat to low and let everything simmer together for at least 5 minutes, but probably a little longer to let the flavors merge. Done!

    14 November 2011

    Hearty Minestrone Soup

    After being on the road and traveling for the last week, I missed cooking. Not only that, I missed eating REAL food. You know, whole foods, not processed garbage. Well, today was the perfect day for cooking- it was cold, windy and soup-making weather. So, that's what I did. And it was super yummy. Why minestrone? Two reasons: first, it is my favorite soup. Second, I had to make up for a terrible soup I ate on vacation.

    You see, after my best friend's beach wedding, we went out to eat at a nearby restaurant. I ordered minestrone soup and some salad. The soup was a terrible let-down. It lacked pasta, beans and flavor. What it did have was cabbage and a few pieces of carrot. Boring. And not at all what I'd ever call a minestrone soup. So, I have been obsessing about minestrone ever since. I needed to make my own and erase that terrible experience from my brain. Sure, I've made minestrone before, but this is my new favorite recipe. Here's my other minestrone recipe if you're interested.

    This soup is soooo filling! I absolutely love it. It's hearty and flavorful and overall awesome. It makes enough for about 6-8 bowls, depending on your appetite.

    What you need:
    • 3 medium to large carrots, cut into 1/4 inch slices
    • 2 large stalks of celery, sliced (I slice mine thinnish)
    • 1 small yellow squash, sliced
    • 1 medium red onion, diced
    • 4 cloves garlic, finely diced
    • 4 cups vegetable stock (I used Imagine brand)
    • 15-oz can fire-roasted tomatoes
    • 8-oz can tomato sauce
    • 16-oz can chickpeas, drained
    • 16-oz can light red kidney beans, drained
    • 2 cups water
    • 2 1/2 TB olive oil
    • 1/3 tsp celery seed
    • 1/4 tsp celery salt
    • 1 1/2 TB dried parsley
    • 1/3 tsp dried rosemary
    • 1/2 tsp rubbed sage
    • 1/2 tsp garlic powder
    • 3/4 tsp onion powder
    • 1/2 tsp oregano
    • 1/4 tsp tarragon
    • 1 TB dried basil
    • 1/4 tsp red pepper flakes (optional, but recommended)
    • 2 cups small dry pasta of your choice
    • 2-3 cups fresh baby spinach, stems removed
    • salt and pepper to your tastes (minestrone isn't minestrone without lots of pepper)
    What you do:
    1. Heat oil over medium heat in a large pot that has a lid. Mine is an enameled cast iron dutch oven. Once hot, add the carrot, celery, and onion. Add your spices, minus the salt and pepper. Saute for about 4-5 minutes. Then add the garlic and squash. Cook another 4-5 minutes.
    2. Add the broth and water and scrape the bottom of the pot to make sure nothing has become stuck. Stir in the chickpeas, beans, tomatoes and tomato sauce. Salt and pepper the soup. Cover with lid and reduce heat to medium-low. Let simmer about 20 minutes. 
    3. Stir in the dry pasta and baby spinach. Cover with lid and cook another 20 minutes. By now, the liquid will have reduced somewhat and the pasta will be cooked through. Check for seasoning and serve up with some crusty french bread. Enjoy!!

    03 October 2011

    Spicy Garlic Veggie Stirfry with Cashews - VeganMOFO #3

    After a lion of a day at work today, I decided I needed large quantities of veggies. Like, a whole hell of a lot. They always have a way of making me feel super satisfied and cheerful. And, believe me, dudes, I ate a ton of this stirfry over some killer brown rice.

    I know, I know, every veg*n starts with stirfry because they're easy. And, while that might be true, I still love me some stirfry. Especially with homemade sauce. Especially especially with lotsa garlic. Especially especially especially with some cashews. Especially especially....well, you get the point. Stirfry has infinite possibilities as far as sauces and veggie combos. I used a boatload of produce, but you can use whatever you have onhand. I planned to add some tempeh to this batch, but I forgot to take it out of the freezer before I went to work. Oops. That's why I added cashews. You caught me. I hereby proclaim that I am not perfect and I do, on occasion, make mistakes.

    I have a secret... sometimes, when I'm in a rush, I steam the broccoli and carrots for a few minutes before adding it to the wok, or in my recent life, a large skillet. Sadly, my kitchen cabinets just aren't roomy enough for a full-size wok. Insert frowny face here. So, anyway, I cheat a little bit. But, what I lack in patience for cooking broccoli and carrots, I make up for in the yummy homemade sauce. It's super easy to make and tastes lovely. I add about 2/3 of the sauce to the skillet with the veggies, and add some to the served dishes for some extra spice.

    Makes enough for 4-5 as a main dish if served over brown rice.

    • 1/4 cup soy sauce
    • 2 TB Braggs Aminos
    • 1 TB rice vinegar
    • 3 TB sesame oil
    • 2 TB brown sugar
    • 1/4 tsp red pepper flakes
    • 1 1/2 TB sriracha sauce
    • 5 cloves minced garlic
    Mix all the ingredients together and let set while you cook the meal. 

    • 2 large carrots, sliced 1/8-1/4 inch thick
    • 2 cups fresh broccoli florets
    • 2 baby bok choy, chopped
    • 1 small can of sliced water chestnuts, drained
    • 1 slightly heaped cup of frozen edamame
    • 1/4 of a large red onion, sliced thick
    • 2 large handfuls of snow peas, ends trimmed
    • 2 large handfuls of roasted cashews
    • 4-5 large cremini mushrooms, sliced thick
    Heat a wok or skillet over medium heat. Add the veggies and cook for a couple minutes. Then add some sauce. Cook until the veggies are softened to your preference. Serve over some brown rice and add a smidge more sauce to your plate. Chow down.

    15 September 2011

    Vegan Stromboli (aka-Heaven in your mouth)

    Ultimate comfort food? Um, yes. Hell yes. Not that I needed comfort. I just needed something cheesy and carb-y. Alright, so I didn't exactly need that stuff, but I sure as hell wanted it.

    I have never, ever made a stromboli before and I was, admittedly, a little nervous. Most times when I used to eat it (pre-veg days) there were 2 flaws: either far too much cheese or the dough was too thick and didn't cook through. I had neither of those lame problems. Mine came out perfect. I'm totally NOT exaggerating.

    There are 2 approaches to the stromboli. 1) Sauce cooked inside the stromboli, or 2) Warm sauce served on the side for dunking. I very much prefer the second. It keeps the dough from getting soggy when it cooks. Plus, you can totally regulate how much sauce you eat...I'm picky, dudes. I only like a little.

    Rainbow colors involved in the stromboli:
    Red: tomato sauce (it was canned, but no sugar or chemicals added)
    Orange: vegan pepperoni (hehe. I know, it doesn't really count)
    Green: green bell pepper
    Violet/Purple: purple onion
    Brown: mushrooms

    Another thing you can do, use pre-made dough. I bought some frozen pre-made bread dough (it was, shockingly, vegan) a few days ago and decided to try something different. I let it thaw for a few hours, then left it in an oiled pan to rise for a bit. Aright, alright, I forgot about it for a few hours and it was huge. So, I preheated my oven to 475 degrees F and pounded it down on a piece of lightly-floured parchment paper. It ended up being sort of oval, but whatever.

    Once you get the dough flattened, fill half of it with whatever toppings you're craving. I used sliced Yves vegan pepperoni, cremini mushrooms, diced red onion, diced green bell pepper, mozz and cheddar Daiya and some garlic salt. Here's my trick. Bottom layer is one kind of cheese. Middle is veggies and such. Top is another layer of cheese. That way, there is no risk of having uncooked cheese in the middle. For real. I planned this and it worked.

    Next part is super easy. Fold the top over and twist/pinch the edges together to seal it up. Then, I had a sudden stroke of genius. In a small bowl, melt about 1 1/2 TB vegan butter in the microwave for a few seconds. Mix in some garlic salt and then brush it over the top of the stromboli. OH, you can see in the photo above that I made mine into 2 strombolis. That was just because my baking stone isn't that big, so making them smaller individual 'bolis worked for me.

    Once you get it brushed with the butter, add it (the stromboli and the parchment paper) to the baking stone if you have one. Otherwise, add them to a cookie sheet. Bake about 14 minutes, or until the dough is tanned and feels firm to the touch. Don't worry, after it starts to cool, it softens up to a perfectly chewy texture.

    You can make your own dipping sauce, which I did. It is insanely easy. I mixed one 8oz can of tomato sauce with some oregano, basil, rosemary, garlic powder, onion powder, pinch of sugar, salt and pepper. Cover and heat in the microwave for 90 seconds. See?! Easy.

    Dudes. Make this. Now. You really need it. How can you resist this:

    06 September 2011

    The Best Salad I've Ever Had

    I'm completely and totally obsessed with salads lately. Probably, I should be institutionalized. Today's lunch makes 6 salads in 3.5 days. I don't know what my deal is. I guess I neeeeeeeed raw veggies in my bellah. On the rainbow eating kick, I made this incredible salad. It has a little bit of everything. It's in a huge bowl and I ate it all myself with just a little bit of Italian dressing. I'm in love with adding so many flavors to my salads now.  Here's an overview so you can see it all:

    Dudes and dudettes, I introduce to you the best salad I've ever had: The Rainbow Salad. Dig it. 
    Red- handful of cherry tomatoes from my garden
    Orange- 1 small carrot, thinly sliced
    Yellow- 1/2 an ear of fresh (uncooked) corn cut from the cob
    Green- 1 heart of romaine, 1/4 cup chopped cuke
    Blue- handful of blueberries
    Violet/Purple- handful of purple grapes, 2-3 TB diced purple onion
    Brown- handful raw walnuts
    Black- 1/4 cup black beans
    Dressing- Don't worry, I'm not one of those folks who jabber on about how good salad is without dressing because it's not. Those people frighten me. My weapon dressing of choice is zesty Italian. Use a little...or a lot. Whatever. It's your salad. I only ask that if you make a shitty salad, don't tell me about it because I don't care. Now, if you make a killer salad to end all other salads, please share. Maybe instead of a dance-off, we can have a right proper salad-off and people can vote over who makes the better salad. But, I digress.

    On days when I eat at least 5 colors, I seem to feel better. I feel lighter and have more energy. I'm going to keep going with it, and we'll see where I end up.Maybe there really is something to this whole "eat your colors" thing. I'm still a little skeptical, but I am keeping an open mind. I'm trying new combos of produce and I really am loving it. That's not even snarky.

    30 July 2011

    Meg's First Time...Making Salsa, That Is

    I've always loved salsa (I can eat it by the gallon), and I decided that since I suddenly have a shitload of Romas from my garden, I'd give it a shot. It was my first time, so I was a little nervous. Dudes, it was insanely easy. I still like jarred salsa to put into my recipes, but for a dip, I'm going to stick with homemade. This salsa goes spectacularly well with my super rad Spicy Vegan Queso Dip on some tortilla chips...or pita chips. I tried both. I couldn't resist. Give me a break. I love my chips. Don't even pretend like you don't!

    You can eat your salsa right away, if you want. I let my fresh salsa sit for about 2 hours on my counter while I went out and played putt-putt golf. I lost, if you happened to be wondering. I have madd kitchen skillz, but zero sports skills. It's cool, though. I think the time away let the salsa marinate and get even more flavorful. But, do whatever you want. It's your salsa.

    Makes a couple cups. Serves 2.
    • 1-2 tsp fresh lime juice
    • 1 cup cooked and cooled black beans
    • 5 roma tomatoes, chopped small. I hate the squishy insides, so I scooped mine out.
    • 1/4 cup slightly heaped diced onion, I used red, though you can't tell it.
    • 1 small jalapeno, minced. Seeding it if you want, I didn't.
    • 1 large clove garlic, minced
    • 1/2 of a large green pepper, diced
    • 1/2 tsp cumin
    • Dash of chili powder
    • salt to your tastes
    Method: (is this necessary?)
    1. Mix all the ingredients together. Taste and adjust to your liking. You can eat it right away or let it marinate for a bit. Either way, it's crazy yummy.

    17 July 2011

    Garden Update #4

    Howdy all. Yes, I said howdy. I hope you're all well. I'm doing pretty good. My job is keeping me pretty busy, and leaving me uninspired in the kitchen. So, I decided it was time to do another garden update. I had some pretty sad happenings with the garden last week. I had to remove all of my broccoli and brussels. They were terribly infested with caterpillars that seemed to appear overnight. They devoured my plants and, in my desire to have a totally organic garden, I decided to to stay pesticide-free and just pull them up. Such is life and I'll surely recover. In the mean time, here are some photos of my garden....

    Looks messy, but it's because my tomatoes are going wild!

    Cherry tomatoes.

    Cherry tomatoes...lots and lots.

    Some heirloom tomatoes.

    Lil jalapeno! They are growing so slow.

    Bigger jalapeno.

    Summer squash. Also growing very very slowly.

    Some of my many romas.

    I thought my peas were all done. They all dried up except this tiny plant with a giant pod.

    A ripe cherry tomato and one of my red onions.

    This is in my backyard. Very cool little guys at my feeder.

    22 June 2011

    Garden Update #3!

    I've been waiting a while for this update because growth in the garden has been slow the last few weeks. But, over the last 6 days, things have gone wild! It's like my garden hit its puberty growth spurt all of a sudden and it seems to have grown every time I blink my damn eyes. So, I decided it was definitely time for an update. I just realized last night that I have tomatoes. Like, for real. They're green, but they're there. And, drumroll please, jalapenos! Rock on. I'm ready to make some if the tomatoes would just turn red...
    I am bummed that my watermelon plants died. And all but 1 of my okra plants died. The onions and garlic are going really well. You can only see their tall greens, so I didn't bother to photograph them. The green zucchini are full of flowers, but no actual zukes yet, so that's another I didn't get a photo of. Well, lovelies (and not so lovelies), That is all for now. Enjoy the garden....or not. Whatever.

    Whole garden shot. Looks wild.

    L to R: Romaine, peppers, toms, onions, garlic.

    L to R: Peas, garlic, brussels, romaine, strawberries (that are not producing...grrr).

    Pea plant and some garlic.

    Pea plant with lots of flowers.

    Pea plant starting to bud more.

    Hard to see, but in the little brown spot in the center, is a bell pepper starting to grow.

    Cherry tomatoes. Back right are some romas.

    More cherry tomatoes!

    Tiny jalapeno :)

    Another jalapeno hiding under the tomato leaves.

    One sad little okra barely surviving out of the 4 plants I started with.

    Roma tomatoes. 

    Tiny summer squash. It's less than 1 inch long right now. 

    Another summer squash. It's about 2 inches long. I'm so stoked!!