Plant Seeds Giveaway – just 2 days left!

Contest ends this Friday, 3.21.2014

Just two days left for you to follow the blog and get one entry to be in the drawing to win the 11 packets of seeds.’

If you comment in addition, you get a second entry.

Already follow? Just comment and let me know! 

Go for it!


Seed Giveaway Contest #2

Ends Friday, March.21.2014

It is that time of the year again…spring is in the air for some, but visions of veggies and flowers dance in their heads for others. Are you ready to start your garden? Is it time to go out and get some seed packets? Wondering what to get? I have a start-up packet of seeds for you.

Here is how you can enter to win this giveaway:

1) Follow my blog to get one entry
2) Leave a comment in addition to following and you get a second entry.
3) Share on your blog or facebook and that will count as a third entry.

If you already follow the blog, let me know by leaving a comment and it will count as 2 entries (one for following and a second for commenting)!

NB: A comment without a follow won’t count as an entry.

I will announce a winner late the evening of Friday 21st March. Look back here then!

Seeds available are:

  • Radish (Champion)
  • Melting Sugar Snow Peas
  • Garden Beans (Contender Bush)The prize!
  • Evergreen Bunching Onions
  • Organic San Marzano Tomato
  • Organic Beefsteak Tomato
  • Cinnamon Basil
  • Cilantro / Coriander
  • Sunflower (Red Sun)
  • Morning Glory (Giant, Mixed colors)
  • Nasturtium (Dwarf Cherry Rose)

Good Luck!

Open only to continental US addresses.

How I used my fresh vegetables

Yesterday afternoon, I stopped by Dig-It Farms in Jasper, GA and got some red potatoes, green beans, cucumbers, bicolor corn and blueberries all of which we had for dinner the same evening. We also had red cabbage, sweet potato and white corn that was part of a home produce delivery co-op.

Blueberries and Cucumbers were uncooked.

Corn was steamed and eaten with a dab of butter.

Green beans were sautéed with olive oil till bright green (some browned as well), freshly snipped thyme, salt, pepper and lemon juice just as they were ready to take off from the pan.

The red potatoes were roasted at 400 degrees F for about an hour with olive oil, a whole bulb of garlic separated into cloves, a few sprigs of rosemary and salt and pepper. I prefer them roasted till most are browned, but we were hungry and they were taken out before most of the potato slices browned!

The sweet potato was roasted at the same temperature with just olive oil; peeled and cut into bite sized pieces and it takes about 40 minutes to be ready.

The cabbage was cut into wedges with some olive oil, salt and pepper on it and roasted at the same temperature, but it took about 30 minutes to crisp at the edges. This was the first time I have roasted cabbage and the next time I will separate the leaves instead of leaving the wedges intact as I prefer them slightly crunchier.

Oven Roasted Wax Beans

I wanted to use up the local, organic, farm fresh home delivered produce I received earlier this week. To that end, I made use of the yellow wax beans and made them up this way.


  • Yellow wax beans ends trimmed
  • Some olive oil
  • Salt and pepper (to taste)
  • Lemon juice (to taste – I used about a teaspoon)
  • 1 tsp fresh thyme
  • a handful or more of roasted peanuts
  • Finely chopped fresh ginger (to taste – I used a tsp)

Roast the beans with olive oil, salt, pepper and thyme at about 400 – 425 degrees F for 20-25 minutes until browning. Remove and add fresh ginger, peanuts and lemon juice. Toss to coat.

Makes a really nice side dish. I might try it with cilantro and soy sauce instead of thyme (but I would add these at the end and not roast them thyme keeps its flavor and looks fresh despite long periods of baking, but cilantro just looks blah!). I remember seeing something like this in a magazine at some point.

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