No Garden Pics Today

As the batteries on my camera are dead. Haha! But we did manage to get the chicken wire up for the beans and peas to crawl up this weekend. Our vegies are coming up nicely as well. I transplanted the tomato starts into pots out by the greenhouse and they seem to be doing quite well! I will keep a few in the larger pots and transplant the rest into the garden as soon as they are about 4 inches tall or so with a few more mature leaves...right now they are just getting their mature leaves and are only about 2 inches tall..;) The baby chicks are feathering nicely and are now living with the Showgirl hen in a separate part of the coop. They are liking the larger space so far!

We had a busy weekend of gardening, family, soccer, bbqing and dinner with friends. It was actually a very full and fun weekend. We needed it.

Here are pics from Lola's soccer game that her Papa took!

And here is a recipe that my darling mother-in-law sent me today from My Recipes that I'm dying to make:

Garden Minestrone


2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
3 cups chopped yellow squash
3 cups chopped zucchini
1 cup chopped carrot
1 cup fresh corn kernels (about 2 ears)
4 cups chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Asiago cheese
Coarsely ground black pepper (optional)


Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.

Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.

Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

Oh that looks so heavenly!! I can't wait. Peace!

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