See How (T)he(i)r Garden Grows…

So, quick post on our garden! Eric is the veggie mastermind, and it is sad that I let this summer go by without documenting our garden. That being said, some pictures to share, and some of the things that I wonder at that we are growing. Cheers! PS: WordPress picture formatting sucks. I’ve been jiggering with it for about 30 minutes now, delaying dinner, and so pictures are out of order and text is whack. My apologies – I hope you enjoy none the less!

The beginning trestles for green, scarlet runner and purple podded yard long beans created by Eric. This was taken a few months ago. See next for now.This is the tripod of green beans on the left in the first photo.

Purple Podded Yard Long Beans for winter drying and storage. Erica from B&H told us to put them in a grain sack, and beat the living daylights out of them for the best way to shell them. That should be a blast! ūüôā

A chicken carrying a humungous tomato that was buggy.

Snacking ladies! They love questionable tomatoes.

Today’s harvest – green peppers, yellow bell tomatoes, yellow pear tomatoes, green beans, Czechoslovakian black peppers, poblanos, a lone sparks earliana tomato, and a lone black brandy-wine.

The trellis on the right in the first picture – now with Purple Podded Yard Long Beans to store for winter. Lovely flowers commingling from the Scarlett Runner Beans!

Scarlett Runner flowers. So pretty!

the first picture – taken today.


Beets, potatoes, blackberries, romaine, tomatoes

Did you know the blackberry is not an actual or true “berry”, but an aggregate fruit ?

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Kelyn’s Rainbow Tomato Sauce

Ravioli with home-made sauce and dill butter garlic beans.

Sometimes in life, we just have to say I am sorry. I am SO SORRY that this recipe is late to the blog! I promised it to a few lovely patrons of the West Reading Farmer’s Market by 9 PM last evening, but alas, wedding decorating took over our home, and then my mother-in-law to be dropped off the first official bouquet of garden grown flower lovin’ for the wedding (next August), and to be honest, by the time I settled down, I was ready for sleepy-time. ūüôā

With no further delay, here is the recipe for the best¬†tomato sauce you will ever eat. I am a fan of tasting the vegetables,¬†not overwhelming them with unnecessary seasoning.¬†We just kept saying all of Saturday night, “Why isn’t there more!?!?!?”, and milling around the house like lost children, opening cupboards and expecting that maybe I somehow jarred some in my sleep. I hope you enjoy this simple and healthy recipe as much as I do.


The mix of veggies in the pot, pre-cooking.

1 quart mixed color heirloom, organic, local tomatoes (mine were largely yellow and orange, with a few red and purple)
1 large, local, organic carrot (mine was purple!!!)
1 small, local, organic sweet onion
1 large, local, green bell pepper (or 2 small ones)
1 extremely hot, local, organic hot pepper (adjust to your desired level)
1/2 a bunch of local, organic, basil – I used spicy bush, sweet Italian, and purple
6-8 cloves of local, organic garlic
Organic Extra Virgin Olive Oil

1.¬†Cut all of the tomatoes into chunks.¬†Everything will eventually go through a food processor or blender, so large sloppy chunks are AOK. You can also “Hulk Smash” with your hands, if you prefer. Put into a large sauce pot.
2. Chop up onion, carrot, peppers, basil and garlic. Add to the sauce pot. Drizzle with a bit of¬†oil. Simmer¬†over medium-ish heat for 25-30 minutes, stirring occasionally. I like the fresh taste of the¬†veggies, so I don’t simmer more than 30 minutes.¬†¬†¬†Once¬†your skins on your tomatoes start to get wilty and weird,¬†you are ready.
3. Remove from heat. If you are fearless like I am, you just pour this steaming hot pile of awesome directly into the food processor -otherwise let it cool for a few minutes. I use my Cuisinart on high for maybe 30 seconds, so that there are still some pieces of veg, but the food processor/blender is the trick to thickening it up. Check every 15 seconds until you hit your desired texture. IF YOU DO THIS HOT РBE CAREFUL! The steam can cause burns.
4. Serve over your favorite pasta with fresh grated Parmesan cheese.¬†We ate it over cheese ravioli, and then I¬†steamed green beans and added a garlic, dill butter that I like to make and keep around. I find that this needs no¬†salt, but I also don’t eat very much processed food, and thereby which, find a lot of things to be too salty. Feel free to add some sea salt if needed!

“I’m tired of people saying you can’t afford organic food. You know what you really can’t afford? Cancer.” – Patron of the West Reading Farmer’s Market

Dawn of a New Food Era

ImageDid you ever see a vegetable or fruit at the farmer’s market or grocery store that you wanted to try, but all you could think was ‚ÄúWhat the heck do I actually do with that?‚ÄĚ This is the blog for you. I am a proponent of healthy eating, and my focus is always organic and local foods. I’m part of a local, organic CSA (Community Supported Agriculture), I work for a local, organic Farmer’s Market, and we grow some goodies in our organic garden (as well as having free range eggs from our chickens – Bebop, Shredder and Rocksteady). Also, I have a bit of culinary school under my belt, and am a foodie to the max. Through many years of dinner parties (that started in college with red beans and rice suppers¬†and have now morphed into large scale theme nights), everyone has referred to my abode as “Kelyns’ Kitchen‚ÄĚ. It’s not the fanciest name, but it is good, honest, from-the-earth cooking, and so a good, honest name seems to work.

Anyway, this serves as a disclaimer as well – not everything I use is organic, local or all natural. I really wish it was, but for some things there just isn’t a good option for me¬†yet.¬†I will tell you in recipes¬†what is and isn’t organic/local, so that you can get a true and accurate picture of how this goes.¬†¬†I do stay away from anything really processed, and¬†I would say at least 99% of our groceries are “all natural” – although that phrase can be mighty misleading. So don’t be¬†scared of new produce, enjoy perusing my real life recipes, ask questions if you have them and I am happy to take comments or suggestions to make things better. My goal is to be a resource to the community (and gee, if this takes off, maybe the region!) for recipes, healthy eating trends, and general food knowledge.

This blog is here to serve our community as a resource for healthy eating. Since I seem to have my hands in everyone’s organic pots, it made sense to consolidate and start a blog! Follow my adventures through new produce with the CSA and my part-time job, and hopefully try some new things. Cheers!


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