Beyond Black & White http://www.beyondblackwhite.com Chronicles, Musings and Debates about Interracial & Intercultural Relationships Sat, 07 Apr 2018 17:00:06 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.5 Garden Challenge! Eating Every Meal from the Garden! http://www.beyondblackwhite.com/garden-challenge-every-meal-garden/ http://www.beyondblackwhite.com/garden-challenge-every-meal-garden/#comments Tue, 19 Jul 2016 23:11:24 +0000 http://www.beyondblackwhite.com/?p=40752 This time of year, when my garden is at the height of it’s fruiting, I find myself giving away so much produce to neighbors because there simply is too much of it! The tomatoes this year that I planted from seed have taken on a mind of their own, and I’ve just freed the vines […]

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This time of year, when my garden is at the height of it’s fruiting, I find myself giving away so much produce to neighbors because there simply is too much of it! The tomatoes this year that I planted from seed have taken on a mind of their own, and I’ve just freed the vines to do as they wish. But every two days or so, I get bounties like this:

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Look at those vibrant shades of red! You can almost see the nutrition pulsing from them, so it’s a shame to let any of it go to waste. Even with canning, drying, and juicing, there’s just so much tomato I can stomach–literally!

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This year the grapes have finally reached their potential, now that I know what the problem was from previous years…powdery mildew!! If you don’t know what that is, then you must not be growing grapes, cucumbers, melons or squash, because that pesky fungus is ever present, and if not controlled, will literally suck the life out of your plants and retard fruit growth. This year I staved off the mildew by spraying a sulfur solution every other week when grown emerged. So…now we have a grape overgrowth challenge as well!

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So I just decided yesterday to see how much of the stuff in the garden I can consume in one day without adding anything except the very minimum. I succeeded, but I’ll have to admit, the lack of protein and fat made me feel hungry. I needed some nuts or something I guess.

https://youtu.be/MM9kc2LFivU

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Springtime in the Garden: Root Veggies with Fresh Herbs + How To Video http://www.beyondblackwhite.com/springtime-garden-root-veggies-fresh-herbs/ http://www.beyondblackwhite.com/springtime-garden-root-veggies-fresh-herbs/#comments Mon, 02 May 2016 20:27:11 +0000 http://www.beyondblackwhite.com/?p=40161 I planted these carrots, white and red beets and onions last fall, and boy…it took forever for them to grow during the short days of winter! But once the days extended these babies exploded in growth, and I’m really enjoying the harvest. I’m trying to go through the bed of beets, onions and carrots in […]

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I planted these carrots, white and red beets and onions last fall, and boy…it took forever for them to grow during the short days of winter! But once the days extended these babies exploded in growth, and I’m really enjoying the harvest. I’m trying to go through the bed of beets, onions and carrots in the next week or so, so I can give planting corn in a raised bed  on last Hail Mary.

My mistake last year was growing a really large variety that got really tall and had at least four husks. After doing some research, I’ve realized that only certain smaller varieties can do well in a bed. I’m going to plant them alongside green beans and train them up the corn stalks. At the very least, it will make for quite a visual!

The thyme and sage used in this recipe are so easy to keep in pots or grow bags, and they need only water and an occasional nitrogen-rich organic fertilizer.

Are you confused about how big your pots need to be for a good yield on your summer vegetables? I got you covered.

https://youtu.be/7AjOb6G457s

To roast the root veggies:

Preheat oven to 400

Lightly coated the root vegetables with olive oil and sprinkle salt to taste.

Sprinkle one or two sprigs of thyme and a couple chopped sage leaves and mix until the items are well coated.

Roast in a foil-lined baking dish for 30 minutes (stirring occasionally), or until the vegetables are tender when you poke them with a fork.

 

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Yummy, Vitamin-Packed Citrus Green Protein Smoothie!! http://www.beyondblackwhite.com/yummy-vitamin-packed-citrus-green-protein-smoothie/ http://www.beyondblackwhite.com/yummy-vitamin-packed-citrus-green-protein-smoothie/#comments Fri, 04 Mar 2016 04:56:42 +0000 http://www.beyondblackwhite.com/?p=39691 I make a green smoothie every morning because I like to make sure I get my daily quota of greens. My kale is growing like gangbusters and I can hardly keep up!   As I’ve mentioned ad infinitum, kale is a nutritional powerhouse, with tons of vitamins and fiber, and low in calories. Kale is […]

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I make a green smoothie every morning because I like to make sure I get my daily quota of greens. My kale is growing like gangbusters and I can hardly keep up!

 

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As I’ve mentioned ad infinitum, kale is a nutritional powerhouse, with tons of vitamins and fiber, and low in calories. Kale is rich in Vitamin A and Vitamin C, and let’s not mention the detoxifying properties the chlorophyl that makes the plants green; your liver will love you. But greens and fruits aren’t really a complete meal without protein, which is why I like adding MRM All Natural Egg White Protein in vanilla, because it keeps my sugar and calorie consumption low, because smoothies can add up the calories pretty quickly. MRM has no sugars and is sweetened with stevia and gives me 23 grams of protein.

And since citrus is still in season and my kumquat tree is still producing, I decided to add that for a little more flavor nuance and a higher dose of the antioxidant activity Vitamin C gives. But did you know kumquats were this good?

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I know some of you really like juicing, but have you considered how stripping the fruits and vegetables from it skin and pulp is like a mainline of sugar into your bloodstream? That’s why I love my Vitamix, because it pulverizes everything smoothly–the whole fruit, skin and pulp, which allows for the natural sugars to enter your bloodstream slowly, and avoid fat-inducing sugar spikes.

 

Yummy, Vitamin-Packed Citrus Green Protein Smoothie!!

Yummy, Vitamin-Packed Citrus Green Protein Smoothie!!

Ingredients

Instructions

  1. Combine all ingredients and mix in an electric mixer until smooth, and enjoy immediately.
http://www.beyondblackwhite.com/yummy-vitamin-packed-citrus-green-protein-smoothie/

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Gardening for Health (and) Beauty http://www.beyondblackwhite.com/gardening-for-health-and-beauty/ http://www.beyondblackwhite.com/gardening-for-health-and-beauty/#comments Tue, 01 Mar 2016 04:41:06 +0000 http://www.beyondblackwhite.com/?p=39666 I garden for efficiency. If I grow something that flowers, I’d better be able to eat some or all of the plant. Right now my garden is exploding with kale, Swiss Chard, onions and lemons. I’m making lots of salads… Kale salad with goat cheese, pecans, cilantro and cranberries And I’m using the sprouts I’m […]

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I garden for efficiency. If I grow something that flowers, I’d better be able to eat some or all of the plant. Right now my garden is exploding with kale, Swiss Chard, onions and lemons. I’m making lots of salads…

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Kale salad with goat cheese, pecans, cilantro and cranberries

And I’m using the sprouts I’m growing in the kitchen…

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Smashed avocado salad with onion leaves (they taste like chives) alfalfa sprouts, cilantro and tomatoes

What’s great is that virtually everything I’m growing is in a container of some kind. If you’re cramped for space like I am and don’t have the space and time to grow pretty flowers you can’t eat for dinner, check out the All New Square Foot Gardening book.

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Amazing First Yield in the Summer Garden! http://www.beyondblackwhite.com/amazing-first-yield-in-the-summer-garden/ http://www.beyondblackwhite.com/amazing-first-yield-in-the-summer-garden/#comments Mon, 29 Jun 2015 05:31:23 +0000 http://www.beyondblackwhite.com/?p=37758 We came back from a family vacation to the Poconos to find that our garden exploded. This was, by far, the biggest harvest I’ve gotten thus far. What you see are the following: Peaches Lemon Rhonde De Nice zucchini Yellow squash Cucumbers Tomatoes Eggplant Green beans Grapes Hot peppers Whew! And that’s not also counting […]

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We came back from a family vacation to the Poconos to find that our garden exploded. This was, by far, the biggest harvest I’ve gotten thus far.

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What you see are the following:

Peaches
Lemon
Rhonde De Nice zucchini
Yellow squash
Cucumbers
Tomatoes
Eggplant
Green beans
Grapes
Hot peppers

Whew! And that’s not also counting the corn that will probably be ready next week, the kale, and all the herbs. We seriously won’t need to go to the farmer’s market until September! I’m canning pickles at the clip of two jars a week, and I have so much squash I may have to give it away unless I think up something else to do with them besides veggie spaghetti and zucchini bread!

‘Black Gold’

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This yield is even more prolific than last year, and I’m beginning to think I know why…the compost! Last year I was all about using Boogie Brew, a compost that cost me about $30 a bag. Now that I’m producing my own, complete with a teeming army of worms that speed decomposition and literally poop garden gold, I’m brewing my own, and I’m saving a bundle and ensuring that I’m going to have about a hundred or more pounds of produce before the season is over.

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Twice a year I enrich the soil by mixing compost with fresh potting soil, and once a week or so I brew a “tea,” made out of about two cups of compost seeped in a five gallon bucket of non-chlorinated water and aerate it with an aquarium pump I bought at Petco. The goal is to propagate the beneficial bacteria that give a direct and immediate benefit to the plant, and applied to the roots with a watering can with one part compost tea and two parts non-chlorinated water, or as a foliar spray. I do both. Compost tea not only fertilizes, it provides protection from disease and even makes your yield more nutritious and better tasting. It takes about 48 hours to get those bubbles at the top–the byproducts of waste produced by the good bacteria and it feeds on the black strap molasses it put into the water for it’s food.

 

 

 

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It’s Zucchini Season! Time to Break Out the Spirilizer (Plus Best-Dang-Darned Tomato Sauce Recipe Ever!!) http://www.beyondblackwhite.com/its-zucchini-season-time-to-break-out-the-spirilizer-plus-best-dang-darned-tomato-sauce-recipe-ever/ http://www.beyondblackwhite.com/its-zucchini-season-time-to-break-out-the-spirilizer-plus-best-dang-darned-tomato-sauce-recipe-ever/#comments Thu, 11 Jun 2015 18:50:12 +0000 http://www.beyondblackwhite.com/?p=37584 I have about four zucchini plants growing in the garden this year, and three out of four are my beloved, Rhonde De Nice, delicate, globular specimens that you won’t find in the grocery store because they are very easily bruised, but are perfect for home gardening. The shape of them are also perfect for making […]

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I have about four zucchini plants growing in the garden this year, and three out of four are my beloved, Rhonde De Nice, delicate, globular specimens that you won’t find in the grocery store because they are very easily bruised, but are perfect for home gardening. The shape of them are also perfect for making “pasta” on my Spiralizer.

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It’s not too late to grab some seeds and plant for a fall harvest if you act quickly. Three take three months to mature. Here’s the one I have. I haven’t seen them sold anywhere offline, which is a shame.

If you’d like to try the recipe for the tomato sauce I reference, you’ll need all this…

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Best Dang Darned Tomato Sauce!

Best Dang Darned Tomato Sauce!

Ingredients

  • One large pot
  • Olive oil
  • 4 cloves garlic, chopped
  • 1 medium onion, diced
  • 1 large sweet onion, diced
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 1 tbsp dried oregano
  • 1tbsp dried basil
  • one basil leaf
  • 1 12oz can tomato paste
  • 6-7 roma tomatoes, seeded, skinned and chopped
  • 2 cups water
  • 1/2 cup red wine, like pinot noir or cabernet
  • 1/2 tbsp balsamic vinegar
  • pinch red pepper flakes
  • Sea salt
  • sugar or stevia

Instructions

  1. Heat olive oil on medium high. Add the garlic, onions, and sweet peppers until fragrant and softened, about 3 minutes, stirring constantly.
  2. Add the zucchini and eggplant and cook for an additional minute or two.
  3. Add the tomatoes, paste, wine, water, and balsamic vinegar and get the liquids and bring them to a simmer.
  4. Add the oregano, basil and bay leaf and stir. Cook for about 10 minutes, and then taste your sauce. Add salt, red pepper flakes and a little sugar or stevia to your taste.
  5. Cook all ingredients for additional 20 minutes or so on a steady, low simmer. You can either eat immediately or let the sauce sit for a day in the refrigerator so that the ingredients have a chance to meld together. I like to add fully cooked sweet Italian sausage for a complete meal, if I'm not using my spiralized zucchini.
  6. Enjoy!
http://www.beyondblackwhite.com/its-zucchini-season-time-to-break-out-the-spirilizer-plus-best-dang-darned-tomato-sauce-recipe-ever/

 

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