"Inch by inch, row by row...

...someone bless these seeds I sow..." (you know that "Garden Song" John Denver sings?)


Well anyway, here's the photo journey of our garden this year!

Here's the corn and the beans, in May...

And we planted sunflowers along the fence.
(These are actual descendants of Lindsay's originals! My mom has been raising "children" and "grandchildren" from the original seeds and she gave me some to grow too!)

Here's where we planted green and yellow zucchini and butternut squash...

And here's the harvest!!!

Holy Zucchini, Batman!

Look at all that future zucchini bread!

(See the end of this post for a yummy recipe that has no white flour or refined sugar!)

I made some awesome butternut squash soup with these guys!

Behind the boys are our pumpkins and cantaloupes (still growing!)
And to their left, lots of beans!

The boys had an "end-cutting" party so they'd be ready to eat and freeze.

The other section of the garden has tomatoes and cucumbers and a lot of other experiments that didn't work out this year, but we did get some awesome kale that we used in our green smoothies! So fun!

Here's the corn and sunflowers, all grown up! I didn't really realize that the sunflowers would have to compete with the corn so they just kept going up and up!

We enjoyed many tasty rewards for all the work!

I love being married to a farmer's son.
Thanks, Kyle, for making our garden grow! :)



And, thanks to my mom and dad for helping us improve the sprinkler system on the lawn...


And helping us plant flowers in the front yard!

Here's a video I sent my mom in July as the flowers started to fill in bloom.

We feel pretty lucky to have a home where we can sow and reap!! :)

Okay, so here are two recipes:

1. Zucchini Bread
3 eggs (organic, free-range)
2 1/2 C shredded zucchini
1 C. coconut oil, melted
1 tsp. vanilla
2 C Sucanat (unrefined sugar cane--can get at costco or sunflower market type place)
3 C finely ground whole-wheat flour (soft white wheat is best)
1 Tbsp. cinnamon
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. cloves

Blend the wet ingredients in a free-standing mixer, then add the dry ingredients and blend well. Pour the mixture into two oiled bread pans and bake at 325 degrees for 45 min. or until done.

Yum!

2. Butternut Squash Soup (can easily double this recipe)
1 Butternut squash
3-4 C chicken broth
3 T onion, finely chopped
Milk
Sour Cream
Salt
Pepper
Pinch of Cumin

While chicken broth is coming to a boil, peel the squash with a potato peeler. Cut the ends off, cut in half, scoop out the guts and seeds. Slice the squash into cubes. Chop up onion and place squash and onion into boiling chicken broth. Add salt and pepper and cumin. Boil for 20-30 minutes or until squash is soft. Remove from heat then puree (with stick blender or by putting into a blender). Add a little bit of milk to desired consistency and then a dollop of sour cream when you serve it.