Since we live in the city, my space is a bit limited. Last year I tried container gardening on my screened in porch. I grew some plants but I didn't get much fruit out of it; a few tomatoes, a couple of okra and a bit of spinach and broccoli.
This year I have put up a raised bed. My hubby was nice enough to clear the yard so I could have a bit of growing space. Even if we don't get enough to can, I hope we get enough to make a meal at a time. I made sure to plant a row of lima beans just for him because they are his favorite.
Sunday, April 10, 2011
Wednesday, November 11, 2009
Make Meals Easier
I don’t know about you guys, but when I go camping, I like to keep it fairly simple. Especially if I am just away for a few days and my time is limited. The last thing I want to do is spend a lot of time on meal preparation.
There are tons of campfire recipes out there. A lot of them are really worth the effort. But sometimes I just want to go lay by the pool or read a book or throw water balloons into the neighboring camp. So I thought I would share some pre-trip preps that I have made the last few adventures that have made it so much simpler to heat a meal in a pot, then continue terrorizing the campground.
Most of us are eating fairly simple at home due to busy schedules. First, think of some of the things you may eat on a weekly basis. I bet my family eats home made tacos at least once a week. So easy!
Cooking up a big batch of taco flavored burger is a huge help. Pack the fixings for tacos, and all you have to do is heat up the taco meat. No greasy mess, only one pot to wash.
One of our favorite things to make ahead of time is kabobs. If you take the time to cut everything up and skewer it before you leave, it will be marinating until grill time. Make sure the container you put it in seals well so the marinade doesn’t slosh all over the cooler. The other cool part about kabobs is that it can be a balanced meal, all on a stick.
I like to bake biscuits ahead of time and put them in plastic bags after they have cooled. Not only will the kids grab them and throw jelly on them, if you cook up a big batch of gravy it makes a good hot morning meal.
I snagged a recipe off of Camprecipes.com that has become a staple of our camping trips. My husband always requests that I make the stuffed French bread. It can be assembled and wrapped for up to 8 hours as long as it is refrigerated. You need one loaf of unsliced French bread, 1/3 cup of tomato pesto or basil pesto, and a cup or (more if you like as I do) of mozzarella cheese. Cut the bread in half diagonally. Spread the pesto on both sides, then sprinkle evenly with the cheese. Spray your foil with cooking spray and wrap the bread securely. Grill the bread uncovered 5 to 6 inches from medium heat for about 10 minutes, making sure you turn it once so it heats evenly.
As you can tell, we like to eat as much as we like to play. So cook some of that stuff ahead of time, pack and reheat. Give yourself more time to veg or make a nuisance of your self.
There are tons of campfire recipes out there. A lot of them are really worth the effort. But sometimes I just want to go lay by the pool or read a book or throw water balloons into the neighboring camp. So I thought I would share some pre-trip preps that I have made the last few adventures that have made it so much simpler to heat a meal in a pot, then continue terrorizing the campground.
Most of us are eating fairly simple at home due to busy schedules. First, think of some of the things you may eat on a weekly basis. I bet my family eats home made tacos at least once a week. So easy!
Cooking up a big batch of taco flavored burger is a huge help. Pack the fixings for tacos, and all you have to do is heat up the taco meat. No greasy mess, only one pot to wash.
One of our favorite things to make ahead of time is kabobs. If you take the time to cut everything up and skewer it before you leave, it will be marinating until grill time. Make sure the container you put it in seals well so the marinade doesn’t slosh all over the cooler. The other cool part about kabobs is that it can be a balanced meal, all on a stick.
I like to bake biscuits ahead of time and put them in plastic bags after they have cooled. Not only will the kids grab them and throw jelly on them, if you cook up a big batch of gravy it makes a good hot morning meal.
I snagged a recipe off of Camprecipes.com that has become a staple of our camping trips. My husband always requests that I make the stuffed French bread. It can be assembled and wrapped for up to 8 hours as long as it is refrigerated. You need one loaf of unsliced French bread, 1/3 cup of tomato pesto or basil pesto, and a cup or (more if you like as I do) of mozzarella cheese. Cut the bread in half diagonally. Spread the pesto on both sides, then sprinkle evenly with the cheese. Spray your foil with cooking spray and wrap the bread securely. Grill the bread uncovered 5 to 6 inches from medium heat for about 10 minutes, making sure you turn it once so it heats evenly.
As you can tell, we like to eat as much as we like to play. So cook some of that stuff ahead of time, pack and reheat. Give yourself more time to veg or make a nuisance of your self.
Container Gardening for Gypsies
It is possible if you know how to time the harvest of certain plants for those of you that like to camp in one place for the warmer season. If you are a part time camper like myself, these tactics work for your yard or deck as well. Containers let you enjoy plants in areas where you normally wouldn’t be able to PLANT a garden. I am wondering if any one has tried this already and whether it was successful for you.Now first, you will need to select your containers. There are so many different types, it really is about personal preference. You can use hanging wire baskets which are pretty. You can build raised boxes, use old barrels, or even tin pails. Clay pots are not recommended because they dry out more quickly and require frequent watering. Dark colored containers will absorb heat and could possibly damage plant roots, so if you use those you may want to consider painting them a lighter color. Drainage is another factor. Be sure the container has holes in the bottom to drain excess water.Some sites I found that had really nice containers:Earthbox.com Agardenpatch. Cleanairgardening.com Ok, so now you have your container. You have to fill it with something! A little research is good because some plants like different soil types. Your local home and garden specialist should be able to make recommendations for you to help you be as successful as possible. Any of us that are trying this obviously want to reap the fruits of our efforts!Now since we are discussing the issue under the assumption that this will be a short term project, you probably don’t want to start out with seeds. You will want to buy seedlings from the home and garden store. Consider growing dwarf or determinate varieties of vegetables because they only grow to a certain height and width. Some examples of these are “Tom Thumb” peas, mini corn, “Silver Fir” tomatoes, and “Baby Bubba” okra. There are short season plants you should ask about. For example- Yukon Gold or Onaway potatoes take 70-90 days to mature. Tomatoes do really well in containers. You can grow cucumbers, eggplant, green beans, leaf lettuce, green onions, radishes, squash and many other varieties.Be on the lookout for plants labeled bush, compact, and space saver.Get your containers, get your dirt, now go out and grow something good to eat.
Subscribe to:
Comments (Atom)
