Smoothie Cubes = Decent Workday Breakfast

Simplest way I’ve found to get a healthy start on my busy mornings: smoothie cubes.  I make green smoothie ice cubes whenever I have a surfeit of greens and super-ripe fruit.  I keep them in the freezer, and on hectic work mornings, I blend a few cubes with some apple juice and a little water to make a super fast smoothie that involves no peeling, cutting, or composting, because that all took place on a weekend when I had time for those shenanigans. 

Greens for smoothies

A typical surfeit, left to right: lettuce mix, kale, and spinach

My favorite combination is  kale, spinach, banana, and peaches.  I sometimes add a little honey if the greens outnumber the fruit.  I simply blend the greens and fruit with a little water to make a thick puree.  Then I freeze the puree in ice cube trays.  Pop them out and save them in a container in the freezer.

An added benefit?  I can use up greens when they are exploding out of the garden, not to mention the ever-present overripe banana or two.

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Saturday Garden Journal

My photos cannot come close to Ginny’s over at Small Things, but here’s my contribution to this weekend’s garden journal:

L’Homme has been planting, planting, planting, and watering and cultivating like a busy bee.  He says this weekend is the last one for planting.  He has put in collards, kale, turnips, salad mix, radishes, beets, carrots, arugula, green onions, broccoli, spinach, broccoli raab, mustard greens, chard, bok choy, endive, escarole, and cilantro.

L’Homme gets a little help from a garden intern and the intern’s faithful bodyguard, Perky.  Here she’s watering bok choy seedlings.

The garden intern dresses quite formally, like Sleeping Beauty

And the harvesting has begun!

L’Homme harvesting kale

We’ve been eating kale and arugula this weekend. Great crops of both, but this particular row of kale had lots of aphids, so L’Homme cut the whole row down to the base of the leaves (the growth point) to try to get those little buggers out of there and hopefully get a second growth on the plants that will be relatively aphid-free. The colder temps will probably help make that happen.

You might be saying, “Dang!  That’s a lot of green leafy vegetables for one small (2 adults, 1 munchkin) family.”  You’d be right.  We are market gardeners — the bulk of our harvests go to the lovely restaurant 61 Main in Jasper, Georgia.  And a lot goes to individual customers who come out to the farm to buy from us.  (If you ate at 61 Main this week and you had kale, arugula, tomatoes or basil, you ate our vegetables.)

In addition to these first fall vegetables coming in, we are still picking Juliet tomatoes and basil from the summer garden–enough of those to sell.  We have a few Celebrity tomatoes still hanging on, but just enough for our household, and we are enjoying them on bagels, grilled cheese, in salads.

Gotta love tomato plants that are still producing nice food in October