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393 results for “LMeeks”
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Found a
b leech!!
Actually 4... two went in my pond, one in a fish tank behind the shed, one in the neighbour's pond! Dug a couple of shovelful to start cleaning the ditch and found them a foot down in the river clay...Yay!
Pinto beans starting to sprout, moved a dozen leeks outdoors, two cauliflower to a larger container and plucked some weeds. Also relayed the pond cover...
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Too many vegetables? I don't think so, no!
Such a delicious lunch!
Plant based air fried halloumi (tofu* based), air fried parsnips*, brown rice, carrots*, leeks*, kale and edamame beans.
#EllieKPosts #wholeFoodPlants #vegan
*Locally grown/produced
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Too many vegetables? I don't think so, no!
Such a delicious lunch!
Plant based air fried halloumi (tofu* based), air fried parsnips*, brown rice, carrots*, leeks*, kale and edamame beans.
#EllieKPosts #wholeFoodPlants #vegan
*Locally grown/produced
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Too many vegetables? I don't think so, no!
Such a delicious lunch!
Plant based air fried halloumi (tofu* based), air fried parsnips*, brown rice, carrots*, leeks*, kale and edamame beans.
#EllieKPosts #wholeFoodPlants #vegan
*Locally grown/produced
-
Too many vegetables? I don't think so, no!
Such a delicious lunch!
Plant based air fried halloumi (tofu* based), air fried parsnips*, brown rice, carrots*, leeks*, kale and edamame beans.
#EllieKPosts #wholeFoodPlants #vegan
*Locally grown/produced
-
Too many vegetables? I don't think so, no!
Such a delicious lunch!
Plant based air fried halloumi (tofu* based), air fried parsnips*, brown rice, carrots*, leeks*, kale and edamame beans.
#EllieKPosts #wholeFoodPlants #vegan
*Locally grown/produced
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Princess and the Pea お姫様と豆
#Hinamatsure - #DollsDay #GirlsDay
#Fanfic #WanderingWitch
#Wss366 (Bonus) Doll #ScribesAndMakers RippleThere was a young girl in black robes. Her long, ashen hair blew in the wind, for her pointy hat had blown off and was clutched in her hand. On her robes was pinned a star-shaped brooch, marking her as a witch.
Who could it be?
Of course, it was me, Elaina, the Ashen Witch.
The narrow country road, my feet followed, ran between farm fields that lay as far as the eye could see. Sweet potato, rice, lush clover, tall leeks, cabbage, and many more; for this was a rich agricultural country. White flax blooms #rippled in the wind, and small red flowers, like a carpet, bloomed between the crops.
Presently, I came upon rows of peas, with a girl no older than me sitting in the middle of them. Around her were piles of shelled peas that nearly hid her blue satin dress. With her porcelain complexion, seated amid the carpet of red flowers, she almost appeared to be a #doll. In her hand was a newly shelled handful of emerald globes, which she studied carefully before discarding and moving on to the next unopened pod.
She called out when she saw me, "You can’t have him."
I smiled and nodded. "As you wish. May I ask who I shan't have and what you are doing?"
"I am looking for my prince?" Her tone implied she thought me a dunce, but I didn't mind. I thought her rather foolish looking for a prince in pea pods.
"Is he a pea?" I asked, imagining a prince shoved into a pod. The thought made me grin. There wasn’t enough room for a noble’s ego in a pea pod, let alone his body.
"Of course, where else would he be?"
"In his castle or hunting a dragon," but I kept those thoughts to myself.
"And how will you know him?" I said instead.
"I just will. He will be the handsomest pea to ever have existed."
"And will you kiss or eat him to transform him back?"
Her look was withering. If I had been one of the crops, I would have shriveled up on the spot. "Neither, I will put him under my mattress. He will keep me up all night, and I will bear him a beautiful blond heir."
I didn't ask how this would all transpire. Instead, I put my hat on, for the wind had dropped, bid her farewell, and continued on my journey.
#TootFic #MicroFiction #FairyTale #FracturedFairyTale #Mythpunk #NMFic
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Princess and the Pea お姫様と豆
#Hinamatsure - #DollsDay #GirlsDay
#Fanfic #WanderingWitch
#Wss366 (Bonus) Doll #ScribesAndMakers RippleThere was a young girl in black robes. Her long, ashen hair blew in the wind, for her pointy hat had blown off and was clutched in her hand. On her robes was pinned a star-shaped brooch, marking her as a witch.
Who could it be?
Of course, it was me, Elaina, the Ashen Witch.
The narrow country road, my feet followed, ran between farm fields that lay as far as the eye could see. Sweet potato, rice, lush clover, tall leeks, cabbage, and many more; for this was a rich agricultural country. White flax blooms #rippled in the wind, and small red flowers, like a carpet, bloomed between the crops.
Presently, I came upon rows of peas, with a girl no older than me sitting in the middle of them. Around her were piles of shelled peas that nearly hid her blue satin dress. With her porcelain complexion, seated amid the carpet of red flowers, she almost appeared to be a #doll. In her hand was a newly shelled handful of emerald globes, which she studied carefully before discarding and moving on to the next unopened pod.
She called out when she saw me, "You can’t have him."
I smiled and nodded. "As you wish. May I ask who I shan't have and what you are doing?"
"I am looking for my prince?" Her tone implied she thought me a dunce, but I didn't mind. I thought her rather foolish looking for a prince in pea pods.
"Is he a pea?" I asked, imagining a prince shoved into a pod. The thought made me grin. There wasn’t enough room for a noble’s ego in a pea pod, let alone his body.
"Of course, where else would he be?"
"In his castle or hunting a dragon," but I kept those thoughts to myself.
"And how will you know him?" I said instead.
"I just will. He will be the handsomest pea to ever have existed."
"And will you kiss or eat him to transform him back?"
Her look was withering. If I had been one of the crops, I would have shriveled up on the spot. "Neither, I will put him under my mattress. He will keep me up all night, and I will bear him a beautiful blond heir."
I didn't ask how this would all transpire. Instead, I put my hat on, for the wind had dropped, bid her farewell, and continued on my journey.
#TootFic #MicroFiction #FairyTale #FracturedFairyTale #Mythpunk #NMFic
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If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
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If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
-
If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
-
If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
-
If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
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Here's the last #gardening report from the zone 6b allotment for 2025: single digit lows coming tonight and for the next several days. So, time to give the garlics a blanket of chopped leaves. Then, last harvest of lettuce, arugula and a surprise of 2 leeks. Spinaches and arugulas looking good under the row covers so hoping to see them late Feb or early March. #gyo #GrowFoodFromSeeds
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Just two days away from the Steam release of #AFKShift, so don't have any fancy new content to show for this #ScreenshotSaturday. Instead, this week I ported and updated an old tool I created for a previous game, Bag of Looting. The tool provides an overlay visualising the flows of keyboard focus between Control nodes!
It can visualise "next" (the leeks), "previous" (the rhubarb), and directional navigation (the skies).
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The good news is that the groundhog has not returned. Maybe the pitchfork in the burrow entrance was a deterrent. Here is today's tomato harvest, plus we also got peppers, collards, kale, broccoli, beans, leeks, sunflowers, calendula, ageratum, and zinnias. I went around the neighborhood handing out tomatoes to any and all that answered the door. #gardening #gyo #GrowFoodFromSeeds #share
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I can't sleep so up at 6 and in the garden at 7. Still staying in the shade as I can feel the heat.
Quick weed in the front garden, focus there is getting the tubs watered.
Then planting up some leeks while David puts together 2 more raised beds. -
Truly an incredible, heroic story: Tiffany Slayton’s survival in California's Sierras. We found it well worth listening to the entire 43 mins.
And BTW, as she commented, “I had actually started my journey a while ago, attempting to bike the United States. I was very successful because I only have six states left.” https://youtu.be/6eAvrSge4z4?si=AYXtHMmZOxCpipLI
(Note: You may want to do as we do, i.e., make use of Duck Duck Go’s Duck Player. The Duck Player “lets you watch videos on YouTube without privacy-invading ads, and keeps what you watch from impacting your recommendations.” https://duckduckgo.com/duckduckgo-help)
#Bermuda #Georgia #California #foraging #leeks #survival #permaculture #resilience #determination #perseverance #archery #DialysisNurse #camping #OutdoorSkills #MicroFarm #TwiggsGeorgia #BicycleTouring #VermilionValleyResort #ChristopherGutierrez #FresnoCountySheriff #SearchAndRescue #OldestDaughter #Humanity #FaithInHumanity #Faith #God
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Beginning to look like a normal allotment, whatever 'normal' is....
GQT yesterday said that to plant outdoors, check for chickweed, man says if it is growing the ground is ar a decent temperature, stable and above 6-8C. None here at the moment so will wait to move out beans and other stuff, maybe, at the earliest, mid April.
Elsewhere in the plot, broadbeans are fine, also garlic and leek, some spuds are showing up, strawberries having a field day as I am moving them outside, in various places, theory being they'll spread and cover the ground, sort of weed contril
#allotment #gardening #nature #photography #beans #tomatoes #peppers #cauliflowers #cabbage #garlic #leeks #strawberries
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🌱CHICKPEA CURRY with KALE (for gut health)🌱
This chickpea curry is a gut-friendly, low FODMAP recipe that tastes delish! 😋
Did you know that chickpeas are high in dietary fibre? Various studies have found that eating chickpeas can help make bowel movements easier and more regular. They're a good source of protein, carbohydrates, manganese, folate, iron and phosphorus. Plus this dish includes the wholesome nutritional goodness of kale, tomatoes, ginger, greens of leeks (the dark green top part of leeks are low FODMAP), tahini and brown rice.
👉Full recipe: https://veganeasy.org/recipes/chickpea-curry-with-kale/
(OR see below👇)
⇨ INGREDIENTS (serves 3-4)
🌱 1 tsp olive oil
🌱 1/2 tsp fresh or dried chilli (use more or less depending on how spicy you’d like it)
🌱 thumb-sized piece ginger
🌱 1 Tbsp curry powder
🌱 4 medium tomatoes, diced (about 500g/18oz)
🌱 1 Tbsp tomato purée
🌱 50g/1.8oz greens of leeks
🌱 1/3 cup low sodium veg broth
🌱 1 Tbsp tamari sauce
🌱 1/2 tsp coriander powder
🌱 1 tsp garam masala
🌱 1 x 425g/15oz can chickpeas, drained & rinse
🌱 50g/1.8oz (2 Tbsp) tahini
🌱 100g/3.5oz kale (de-stemmed), chopped
🌱 Handful fresh flat parsley and mint, plus extra to garnish
🌱 Lemon juice, 1/2 Lemon
🌱 To serve: cooked brown rice⇨ INSTRUCTIONS
1. Prepare all the veggies. Grate or finely chop the ginger and chilli (if using fresh). Dice the tomatoes. Chop the leek greens into small pieces. Drain and rinse the canned chickpeas. Roughly chop the kale and finely chop the fresh parsley and mint.
2. In a large saucepan on high heat add the oil and fry the ginger and chilli. (If oil free, water-fry the ginger and chilli). Add the curry powder and stir quickly for a few seconds then add the leek greens. Stir for about 30 seconds then add the diced tomatoes, tomato purée and vegetable broth. Mix well. Bring to a boil.
3. Lower heat and cook on a low simmer for about 10-15 minutes. Stir occasionally. (Start cooking the rice while curry base is simmering)
4. Add the tamari sauce, garam masala and coriander powder to the curry base. Stir, then mix in the chickpeas and kale. Simmer for about 5 minutes until reduced down.
5. Taste the curry and add more tamari if desired.
6. Stir in the tahini, then add the fresh herbs, squeeze the juice of half a lemon into the curry, mix and turn off heat.
7. Serve with rice and garnish with extra herbs.😋🌱
#vegan #veganchickpeacurry #guthealthyrecipe #veganguthealth #gutfriendlyrecipe #lowFODMAP #glutenfreevegan #glutenfreerecipe #veganeasy #veganeasychallenge #healthyrecipes #guthealth -
Eating in Season: #Maine
"Ever wonder when certain foods are in season in Maine? The Maine Organic Farmers and Gardeners Association (#MOFGA) has compiled the following list, making it easy for all of us to eat locally and to eat in season. In addition to the seasonal recommendations, be sure to check out the side bar list of 20 Maine-grown and Maine-produced foods that are available year-round."
JANUARY – APRIL
Apples
Beets
Cabbage
Carrots
Celeriac
Dry beans
Garlic
Leeks
Onions
Parsnips
Potatoes
Rutabagas
Sweet potatoes
Turnips
Winter squashRead more:
https://thesunriseguide.com/eating-in-season-maine/#EatingSeasonally #WinterVegetables #SolarPunkSunday #MaineProduce #FoodSecurity #BuyLocal #GrowYourOwnFood
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CW: NSFW Sex Blog with sexual images
Snatched Thatched
“The house was squashed like a mushroom by a thatched roof that hung far out over the walls. A pair of windows sparkled on either side of a rounded, heavy wooden door. There was nothing particularly creepy or witch-ish about it at all, except for maybe some leeks that grew on the roof around the higgledy-piggledy chimney (out of which w
https://mollysdailykiss.com/2024/10/19/snatched-thatched/
#ScavengerHunt #SinfulSunday #ScavengerHunt #SinfulSunday #ThatchedRoof
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Eating in Season: #Maine
"Ever wonder when certain foods are in season in Maine? The Maine Organic Farmers and Gardeners Association (#MOFGA) has compiled the following list, making it easy for all of us to eat locally and to eat in season. In addition to the seasonal recommendations, be sure to check out the side bar list of 20 Maine-grown and Maine-produced foods that are available year-round."
JANUARY – APRIL
Apples
Beets
Cabbage
Carrots
Celeriac
Dry beans
Garlic
Leeks
Onions
Parsnips
Potatoes
Rutabagas
Sweet potatoes
Turnips
Winter squashRead more:
https://thesunriseguide.com/eating-in-season-maine/#EatingSeasonally #WinterVegetables #SolarPunkSunday #MaineProduce #FoodSecurity #BuyLocal #GrowYourOwnFood
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Eating in Season: #Maine
"Ever wonder when certain foods are in season in Maine? The Maine Organic Farmers and Gardeners Association (#MOFGA) has compiled the following list, making it easy for all of us to eat locally and to eat in season. In addition to the seasonal recommendations, be sure to check out the side bar list of 20 Maine-grown and Maine-produced foods that are available year-round."
JANUARY – APRIL
Apples
Beets
Cabbage
Carrots
Celeriac
Dry beans
Garlic
Leeks
Onions
Parsnips
Potatoes
Rutabagas
Sweet potatoes
Turnips
Winter squashRead more:
https://thesunriseguide.com/eating-in-season-maine/#EatingSeasonally #WinterVegetables #SolarPunkSunday #MaineProduce #FoodSecurity #BuyLocal #GrowYourOwnFood
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Potato leek gratin is the dish that says "I'm creamy, cheesy, and just fancy enough to impress" while secretly being the best excuse to eat all the carbs in one sitting!
Recipe: https://www.adishofdailylife.com/cheesy-potatoes-bacon-leeks/
#foodporn #food #foodie #instafood #foodphotography #foodstagram #foodblogger #foodlover #yummy #delicious #foodgasm #instagood #homemade #foodies #healthyfood #foodpics #dinner #tasty #foodiesofinstagram #bhfyp #lunch #dessert #cooking #chef #breakfast #instagram #pizza #foodpic #numstheword
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Rain is promised, temps are moderate so great time to transplant, except the water hasn't been turned on at the crops garden so I'm hauling two 5 gallon containers each visit. The pic is winterbor and starboard kale. Also transplanted all of the lettuces and arugulas, the onions, the leeks, the collards and the broccoli. #gardening #kale #transplanting #gyo #growfood #growfromseed
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#gardening report: it's been so very dry here. Water at the allotment has been off for 2 weeks. I hauled 8 gal of water over today, and that helped, but barely made a dent. Got this nice harvest of leeks, broccoli, arugula, parsley, and kale. Still in the ground are some carrots and leeks. Doing well under unnecessary row covers are arugulas, spinaches, red and green lettuces. More broccoli and collards and kale to harvest. Doubtful the brussels sprouts will produce - probably started too late. Oh, soil temp is a balmy 55° F, so not planting garlics yet. #good #GrowFoodFromSeeds #FallGardening.
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Simple pleasures...been a busy week at work and spent the afternoon on the community #allotment. We've been doing #organic #NoDig #permaculture #CompanionPlanting for 3 and a bit years and the soil is now fantastic..crawling with worms and other critters, trees and fruit bushes all just starting to bud, perennial leeks doing really well, Loganberry and jostaberry cuttings all budding too.. teazels and foxgloves and lungwort have all self seeded so plenty to pass on to others...song thrush singing to keep me company too. #AllsWell 😃🌳🌱
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Yesterday was as bad - or worse - than expected.
The #pantomine was dreadful. I know I said I hate them, but it was a poor production and incredibly long. It was 3 hours including the interval, no wonder most of the children were getting disruptive.
The amateur dramatic company doing it are normally excellent, but this was, frankly, a disaster.
Even Sacha didn't enjoy it - and she enjoys everything!My son cooked a meal for us when we got back with his children, but I wasn't in the mood to enjoy it and it gave me indigestion in the night.
Today? It's an allotment trip - we need more sprouts, and I'll see if I can get some leeks up without needing a road drill.
Have a good one y'all!
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Eating in Season: #Maine
"Ever wonder when certain foods are in season in Maine? The Maine Organic Farmers and Gardeners Association (#MOFGA) has compiled the following list, making it easy for all of us to eat locally and to eat in season. In addition to the seasonal recommendations, be sure to check out the side bar list of 20 Maine-grown and Maine-produced foods that are available year-round."
JANUARY – APRIL
Apples
Beets
Cabbage
Carrots
Celeriac
Dry beans
Garlic
Leeks
Onions
Parsnips
Potatoes
Rutabagas
Sweet potatoes
Turnips
Winter squashRead more:
https://thesunriseguide.com/eating-in-season-maine/#EatingSeasonally #WinterVegetables #SolarPunkSunday #MaineProduce #FoodSecurity #BuyLocal #GrowYourOwnFood