Collecting Seeds & Observations

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Last week I harvested some seeds from our sage and cilantro plants.  I just adore the flavour of cilantro.  I know it’s love or hate for most.  How do you feel about the herb/spice?

The petite seeds are now drying in our kitchen window.  As I harvested the seeds, I made a small observation and then tucked it away in my mind.  Several of the sage flower stalks had spiderwebs throughout.  On those particular parts of the plant, there were very little seeds.  In a way, it’s a small price to pay for the grounds keeping skills of the spiders.  There were still plenty of seeds to collect from the rest of the plant.

Our agapanthus are just about to bloom, and are crawling with little spider friends.

The hive is well and happy.  Mike took a peek inside and saw they were beginning to shape comb.  Yey!

The garden is cranking out food – so much so that we’ve not bought any type of leafy green in nearly 2 months.

Our little patch of baby monarch butterfly caterpillars are all gone.  Sadly, they were munched on by some very clever birds!  The only reason we know that’s what happened is a bird left the decapitated head of a caterpillar for the sake of giving us a rather brutal clue.

Some really good food has been masterfully (totally bragging here) created in our kitchen over the past few months.  I’ve taken to making buttery and garlic naan bread, palak paneer (with tofu) and Jamaican patties (with stuffings of spiced beans or even left over palak).

Here are some of the vegetarian recipes we have been leaning on:

This super easy naan recipe is completely vegan and crazy delicious.  We often don’t have any left by day 2!

These Jamaican patties took me back to my teen years microwaving pre-made patties from the supermarket.  We didn’t use mince, but chickpeas and beans instead.

This last recipe is for palak paneer.  My all time favourite Indian food.  I thought this might be quite difficult to make at home but it’s very simple and cheap too.  I’ve made it with the paneer but found it’s just as good with tofu.

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