How does your garden grow?

So far the garden is coming together really nicely.  After not having one at all last year, I'm especially excited.

I got the Columbus Orange Rose pruned back, big time, because it wasn't doing well, but seems to be trying to get a new start.  I got some Dusty Miller put in to fill the empty spaces in the front of the flower bed.  I picked up the trash in the yard for the 8 millionth time.

The back yard is going to take some time before you can see the difference, right now it just looks like less weeds.   But, I got 8 of my nine herbs potted.  Chamomile, Sweet Basil, Oregano, Garden Sage, Cilantro, Thyme, Lavender, Rosemary, and an empty pot left for the boys' catnip.  I planted fennel, too, but with the bulb-y nature of it, it's went in one of the rows of the garden.

I got 4 varieties of Tomatoes (Sun Sugar, Plum, Early Girl and Grape) - although, I really meant to get another Early Girl instead of the Plum.  There's 5 kinds of Peppers - Red Bell, Green Bell, Mexibell, Giant Jalapeno and Poblano.  I've got Kale behind that, and still need to add the Potatoes in the last row, before the Mint patch, on that side.

The other side of the yard has an Asparagus bed against the garage, and a pretty sad looking Blueberry bush in the corner.  Hopefully, the Blueberry bush amounts to something this year, since I'll have the time to give it a lot more love than last year.  Along the fence, I've put in Zucchini and Pickling Cucumbers.  The front row is my Fennel and some Rapini.

Two more rows need to be planted, the Looseleaf Lettuce and Sweet Mesclun in one and Sugar Snap Peas and Green Beans in the other, but the desire for lunch and a need to rest my back won out over finishing the last 2 rows today.  I'm also considering garlic and onions in large pots.

I'm really excited about my garden this year.  Dave is really looking forward to homegrown veggies, and while he has expressed a refusal to weed, I know he'll help me with what I need him for.  I've finally got good humus from my compost bin that I've working in as I go.  It's gorgeous and dark and it's got a couple earthworms living in it, so it should do good things for my veggies.

Wish me luck!

Wait, What Kind of Chips? Kale chips?

Yup.  Kale chips.  After this afternoon, I'm going to be up to my eyeballs in them, but hopefully the D&D groups demolishes them tomorrow night.  If not, I'm going to be eating A LOT of kale this week.

I guess Natalie started it, if that's fair to say.  She's the one who brought a box of them with her last week.  Then Obes tried them and liked them.  And then Dave.  I passed because they were salt and vinegar flavor, but remarked that I've made them in the past and I really liked them.

A bit of back and forth was had about someone bringing more next week, and no, I will, and so on.  And I sort of thought that would be the end of it.  Figured, maybe this coming week, somebody brings some.  Or not, whatever.

Until this weekend, Dave and I went grocery shopping.  We eat TONS of veggies.  I think we polished off a pound and a half of roasted cauliflower last night.  He sees neat little bundles of kale and remarks that I should make kale chips for gaming.  Next thing we've got 3 bunches of kale in the cart and a whole list of different flavors I'm supposed to make today, since I only had a half day.

Well, I can't remember what the flavors were supposed to be, so Dave's getting what I feel like, HA! but I figured I've share the basic recipe for these tasty little buggers, since it's been a while since I've posted a new recipe.

So, without further delay!

Kale Chips

1 bunch kale

Cooking Spray or your favorite oil in a sprayer or Misto

Salt (any kind)

Preheat oven to 275 degrees.  Wash and thoroughly dry kale.  Tear into bite-sized pieces (stay on the big side, they'll shrink some).

Arrange kale in a single layer on a cookie sheet or in a large shallow baking pan.  (I've seen that some people like to throw parchment paper in the bottom.)  Spray generously with oil - I like olive oil.  Sprinkle with salt to taste.

Bake chips for approximately 20-25 minutes.  Turn/stir them about halfway through.  Keep an eye on them so that they only dry/toast.  Do not let them burn.   It's gross.

Enjoy!  Make more than you think you'll need, they don't last long.

If you have leftovers, or you're making them ahead, let them cool completely and store in an airtight container.

Other options:

• add black pepper and garlic powder, for a simple but flavorful seasoning
• taco seasoning
• McCormick Parmesan Herb Perfect Pinch plus grated or shredded parmesan cheese
• Ranch or other dressing mix
• curry powder

or whatever other seasonings you love!