Signs of Spring: Seeds & Bulbs

My seed and bulb catalog arrived in the mail this week and I was like a kid in a candy store. I love to garden, mainly flowers. I have wanted a few small, raised beds for years and that is my mother's day wish this year. (Hint, hint.....someone please tell my hubby!)

However, I need to buy my seeds, bulbs and plants before I can fill my beds.

Oh the things you'll see when you catalog shop!

Sunflowers. I'd love to be able to reach the sky like a sunflower.

Kohlrabi.....my crew loves the crisp, crunchy texture of this great veggie. We often argue over who gets the last bite.

Tomatoes.....I grew up eating tomatoes by the handfuls straight out of the garden. To this day, I still can't get enough tomatoes. And the salsa, I love to make salsa. In fact, I haven't bought salsa from a supermarkert in two years.

This year, I think I'm going to venture out to the world of the unknown - heirloom tomatoes. I have such a love for tomatoes that I'm growing restless with the traditional Beefsteak or Big Boy.  Why now try a Yellow Zebra or Oaxcan Jewel?





Or maybe a Green Zebra?

Hunk of Meat Mondays

Cider Glazed Pork Chops with Parsnips and Carrots

Nothing like a wonderful meal of pork chops and veggies. Not to mention a great dessert.

I have very few ingredients pictures as I had a true BLONDE moment when I started this receipe.....I forgot to put in my CF Card. Oops! Oh well, this recipe is so easy that that you don't need photos. All you need pork chops and a few ingredients.

The rest of the ingredients are easy.....olive oil, apple juice, brown sugar, cider vinegar, soy sauce, garlic cloves, mustard, and ginger. Brown the chops and then pour over the ingredients.

These pork chops go great with parships and carrots. This dish is a wonderful way to get your children to eat a new veggie. Granted, parsnips aren't cheap but I want my children to try a little bit of EVERYTHING.

The ingredients for the Parsnip Carrot Medley are simple.....chicken broth, parsnips, carrots, butter, honey, salt and cayenne pepper. For those of you who aren't familiar with parsnips, my children call them white carrots.

Peel the parsnips and carrots and slice into bite size pieces. Bring them to a boil in the chicken broth. Reduce the heat and simmer, uncovered, for 6 to 8 minutes or until veggies are tender.

Add the remaining ingredients and heat through. Serve with the pork chops.

This dish is delicious and great combination of sweet and salty! Be adventurous and try a new veggie! I'm anxious to hear the comments.

Dessert will be posted on Tuesday.....delicious, sinful Caramel Bars!

Jill