Month: July 2015


Eggplant meatballs

Now that the garden produce in our raised vegetable beds are clearly mass-producing, I can hardly keep up with ideas on how I can turn all of it into some good wholesome meals.  I’ve been wanting to try these vegetarian eggplant (aubergine) meatballs for sometime now – I’ve seen a zucchini (courgette) version of it also.  Since I have quite a few non-American readers on this blog, I thought to put the other name that it is also known as in brackets :)  So here are some of the veggies that I picked from the garden last week.  The beans were a sorry sight, I believe the deer devoured most of it, the cucumbers plants were heavily chomped on too :(  But there’s always good news.  The okra is starting to show, the onions look promising, there’s heaps of cherry tomatoes, regular tomatoes and peppers in all shapes and colors and the best news of all?  Click to the bottom of the post to find out what I’m excited about :)



An urban garden retreat

It has been almost three years now since we’ve downsized and moved closer to the city.  I’ve spent the past 3 years trying to get a semblance of order into the flower beds of our town home.  A while back I  blogged about our old garden and compared it to the postage stamp lot that we now enjoy.  You can read about it here. I definitely don’t miss cutting the grass every weekend, we now have flower beds in the front and back of the house.  The backyard has a lovely courtyard for entertaining, and did I mention I did not miss the grass?   When we were house hunting, this was something I definitely had high on my priority list, so when we found this beautiful home, with absolutely not a blade of grass, but wonderful flower beds, I was sold.  I also volunteer in a garden once a week.  This year we’ve put in quite a few vegetables in some of the raised beds, and since I live quite close to it, I’ve been put in charge of these beds.  So even though we don’t have the room for vegetables here, it is just a hop and a jump down the road, it’s such a wonderful feeling to be able to pick your own vegetables and herbs.  If you’ve missed the post, you can click on the pink.



Selma’s Ruby Chard, Shitake Mushroom and Chestnut Tart

I’d like to add another post dedicated to Selma as I wanted to keep it food-related.  As we all know, Selma was the “Culinary Queen”.  I always loved how she talked about finding ingredients in her cupboard and adding them in her dishes giving a surprise element to the final product.  I loved reading her stories about her son Jake and his friends, about organizing events, her gadabouts through parts of London that she favored, her taste for ethnic foods and markets.  It was all part and parcel of what Selma was and how she came across.  She reached out to so many folks via the blogging world, helping new bloggers like myself, and making them feel welcome.


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Uniting strangers, creating friends, that was Selma!

When I first read Selma’s Introduction Page I already felt we had a special bond having both spent our formative years growing up in Kenya, Canada and England.  When I reached out to her via the blogging  world it was obvious that I did not know what I was getting into.  We exchanged some Swahili words, talked about our experiences in these different countries and immediately I felt the warmth and friendship that emanated from her.  Selma Jeevanjee’s family at one point owned 70% of Nairobi in the pioneering, colonial days of the city.  We talked about our love of Kenya and Africa as a whole.



Veggie stir-fry with fresh garden baby bok choy

I’m in my happy place these days with all the fresh produce from the garden where I volunteer.  If you haven’t seen the beds in question, head on over to my latest blog post or read all about it here.  Just look at these baby bok choy leaves, they are just wonderfully succulent, crisp, beautifully grown and everyone knows that dark, leafy green vegetables are nutritional powerhouses filled with vitamins and minerals.  At the time of planting these seeds, I wasn’t too sure what we were to expect, but after this year’s trials and errors in the garden, this will definitely be repeated next year.  The great part about some of these vegetables that we’ve already harvested, (swiss chard and baby bok choy), you just cut the outer leaves, and the new growth emerges from the center.  How absolutely wonderful!