MegGrowsPlants

Garden haul 🧺 #gardenharvest #harvesting #gardeninspiration #backyardgarden #growyourownfood #easygardening

Mussels with a roasted, spicy, and creamy tomato broth 🍅 For the baguette (makes 2): -2.5 cups bread flour -2 tsp active yeast -1.5 tsp salt -1.5 cup warm water Mix water, yeast, and salt in a bowl. Then slowly add flour, mix all together to make a sticky dough for about 5 mins. Cover and let rest for 20 mins. Start your series of stretches and folds. Stretch and fold each side (dough will be sticky, that’s normal), let rest for 15 minutes, stretch and fold again, then cover and let rise for 1 hour. Flour your countertop, and dump out dough. Add a dusting of flour to top of dough as well. Fold in each side to make a rectangle shape, then cut in half to form two doughs. Start shaping it like a baguette by stretching it out into a rectangle, folding in the sides, and then rolling into a baguette shape. Place on baguette baking sheet and twist in the ends. Add more flour to top, & score with a knife or blade. Bake at 450 for 25-30 minutes. Add a pan of water to the bottom of the oven to crisp up the outside of the bread. For the mussels: I do not really measure this exact, but here is my best guess! 1 lb mussels 1 tbsp olive oil 1 tbsp butter 2-3 shallots or one small onion, diced 10 or more cloves of garlic (do what your heart says), diced 3-4 serrano peppers depending on how spicy you want it, diced 1/3 cup dry white wine About 2 cups of roasted tomato puree (tomatoes + olive oil + salt) or tomato sauce 2 tbsp heavy cream Fresh parsley Preheat oven to 450, cut tomatoes in half, drizzle with a generous amount of olive oil and salt, and roast for 30-45 minutes. Soak mussels in salt water for about an hour to purge them of sand. Discard any mussels that are open. Then de-beard and clean them. Puree tomatoes in a blender. Then in a pot, sauté onions, peppers, and garlic until fragrant. Add in white wine, cook for 1-2 more minutes, then add in tomato broth. Bring to a gentle boil, cook for about 10 minutes, and then add in mussels. Cook mussels, covered, until all have opened up, about 6-8 minutes. Discard any that did not open. Add in cream, season with salt and pepper to taste, top with parsley, and serve with crusty bread! #gardentotable #gardenharvest

How to keep a constant supply of garlic and green onions growing in the garden 🧅🧄 Elephant garlic and walking onions are some of my fav perennials here in zone 8a. They keep a constant supply with very minimal effort! You can typically find them at your local garden centers or online. They both taste great too! #gardening #gardenharvest #walkingonions #elephantgarlic #gardeninspiration #gardening101 #howtogarden #lowmaintenancegarden #easygardening

Tomato, cucumber, ground cherry and prosciutto panzella salad 🥗 For the salad: The proportions of each ingredient is all up to you. Want mostly tomatoes? Add mostly tomatoes. It’s all in your hands! -Cherry Tomatoes, halved -Cucumber, chopped -Ground cherries, halved -Mozzarella pearls -Basil, for garnish -Bread, torn into bite sized pieces -prosciutto, torn into bite sized pieces -Olive oil -Salt For the Dressing: -tomato water from draining the tomatoes -1/2 cup olive oil -1/4 cup red wine vinegar -2 tbsp Dijon mustard -2 garlic cloves, grated -fresh oregano -salt and pepper to taste Tear bread into bite sized pieces, drizzle with olive oil and salt, and place on a baking tray along with bite sized pieces of prosciutto. Bake at 400 F for 10-15 minutes until bread is browned and prosciutto is crispy. To make the dressing, mix all ingredients together in a bowl. Cut up veggies, and add to a bowl along with mozerella pearls, croutons and prosciutto. Top with as much dressing as you prefer (there will be some leftover, I suggest dunking excess pieces of bread in it, so yummy!). Top with basil and serve. This doesn’t do well stored, as the croutons will get soggy. So its best eaten day of. Enjoy! #gardenharvest #harvesting #gardentotable #farmtotable #urbangarden #panzanella #foodgram #salad #backyardgarden #gardenfood

Grocery shopping in the garden 🧺 #gardenharvest #gardening #growyourownfood #growagarden #gardeningtips #gardeninspiration #backyardgarden

All about noodle beans! What do you call them where you’re from? #gardentok #gardenharvest #growyourownfood #growagarden #gardeningtips #gardendesign #gardeninspiration

How to eat a sunflower 🌻 #gardentok #gardenharvest #growyourownfood #backyardgarden #gardeningtips

This no-knead pizza crust recipe from @King Arthur Baking is everything! Busy summer nights don't mean you can't make something home-made and delicious. Check out the link in my bio for the recipe! #sponsored #easysummerpizza #kingarthurbaking #baking #baketok #gardenharvest #gardening #gardentotable #growyourownfood

My favorite way to make eggplant parmesan 🍆 recipe on my substack! For the sauce: This is a general recipe, but I honestly don’t measure exact! Just throw whatever you want into a roasting dish. If you don’t want to make your own sauce, skip and use your favorite canned/jarred tomato sauce. 10-12 paste tomatoes, halved 4 shallots, halved 6 cloves garlic 1 jalapeno (optional), halved Fresh oregano 1/2 cup olive oil Splash of dry white wine Salt to taste For the rest (makes 6): 1 large eggplant, cut into twelve 1/2 inch thick slices Kosher salt 1 cup seasoned panko (you can use Italian breadcrumbs as well, I just find that panko makes it a bit lighter and lets the eggplant shine a little more) 1 cup all purpose flour 2-3 eggs, beaten Fresh basil 1/2 cup parmesan grated 1 cup shredded mozzarella (or more if not using slices) 6 slices mozerella (optional) Roast your tomatoes, shallots, garlic, jalapeño, and olive oil on 400 for 45-50 minutes. While roasting, cut your eggplant into 1/2 inch slices. Lay them out on a paper towel, and add kosher salt. This will help the eggplant to “sweat” out its moisture. Let rest for 20 mins and blot all liquid with a paper towel. When tomatoes are done, transfer to a stock pot and use an immersion blender to blend (or use a regular blender). Add a splash of dry white wine and some salt If you’d like, and cook it down until it’s a thicker consistency. Coat your slices in flour, then egg, then breadcrumbs. Place on a baking sheet with parchment paper, and bake for 25-30 minutes at 400 degrees Fahrenheit, making sure to flip them halfway through. Once finished, assemble your eggplant parmesan in a 9x11 or 9x13 casserole dish. First add a layer of sauce, then eggplant. Top each eggplant slice with more sauce, then sprinkle with shredded mozerella. Add another eggplant slice, then more sauce, and top with more mozerella cheese. Bake at 400 for 20-25 minutes or until cheese is melted. Top with fresh basil and enjoy! #gardentotable #gardenharvest #gardening #gardeninspiration #growyourownfood #foodie #eggplantparmesan #farmtotable #locallysourced #italianfood

It’s called a fiance 💍 #gardeninspiration #gardentok #growyourownfood #gardeningtips #backyardgarden

Looks like I’m going to be canning some SALSAAA 🌶️ #gardenharvest #gardening #gardeninspiration #growyourownfood #backyardgarden #gardeningtips #growfood #gardenlove #gardentok

Do you grow Maypop? I can’t wait to have enough ripe ones to make passionflower custard, syrup, juice, all the things! But having some as a snack works for now 💜 #gardenharvest #gardening #gardeninspiration #backyardgarden #growyourownfood #growfruit #gardeningtips

My best potato harvest yet! Did you guys grow potatoes this year? If you want to see me plant these back in March from grocery store potatoes, check out my “what I’m planting in March” video over on YT❤️ #gardenharvest #potatoharvest #growyourownfood #growingpotatoes #backyardgarden #urbangarden #growfood #gardeninspiration #gardentok

God forbid a girl eats what she grows 🤷🏻‍♀️ Some of my fav comments from my controversial sunflower eating videos 😂 Would you eat a sunflower? 🌻 #gardenharvest #gardening #garden #sunflower #gardening #gardeninghacks #growyourownfood