Eggplant Parmesan & Sautéed Shiitake Mushrooms & Cipollini Red Onions

“I no longer say, as I once did, “I have to work in the garden today.” I say, with deep contentment, “I’m gardening today.” I have truly reaped the bounty of the garden.”
Martha Stewart

Eggplant is not on everyone’s radar… including mine I must admit. Dave swore by this recipe, but of course I had to add a twist… hence the shiitake mushrooms & Cipollini red onions! I honestly can’t believe how good this was… even my picky Aaron liked it!

Added bonus tip: To find recipes like this one & more, you can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Our Favorite Recipes

INGREDIENTS:

  • I medium to large eggplant
  • Pink Himalayan salt- you’ll use this to sweat the eggplant
  • 1 cup Italian bread crumbs
  • 1 cup all purpose white flour
  • 3 eggs beaten
  • ½ cup extra virgin olive oil for frying eggplant
  • 3 ½ cups Marinara sauce- See my recipe here.
  • 1 ½ cups shredded mozzarella cheese
  • 6 TBSP shredded parmesan cheese
  • 3 TBSP Salted butter
  • 2 TBSP Extra virgin olive oil
  • 2 fresh garlic clove minced or 2 tsp jarred
  • 4 cups sliced shiitake mushrooms- about 8 ounces
  • 1 cup diced red cipollini onions
  • 1 tsp Himalayan salt

PRO TIP:  When using vegetables like eggplant, summer squash, & zucchini salting the slices draws out the moisture. By doing so the vegetable is not as mushy or slimy when cooked.

Part 1: 
*Take eggplant and slice 6- 1” slices horizontally.
*Place slices on a wax paper lined cookie sheet.
*Sprinkle with salt evenly, about ½ tsp on each slice; let set for 15 minutes.

*With a paper towel dab off all the water droplets until dry.
*Turn each slice over and repeat the process.

Part 2:
*Preheat the oven to 350 degrees.
*In a frying pan add the ½ cup oil; heat on medium-high until a drop of water sizzles when dropped into oil. 
*While oil is heating up, put eggs, flour, and bread crumbs in three separate bowls.

*Taking 1 slice of eggplant at a time, dip in flour making sure both sides are covered evenly; dip into beaten egg; dip into bread crumbs making sure both sides are covered evenly.

Place breaded eggplant into heated oil and fry on both sides until golden brown, turning once- approximately 1 to 1 ½ minutes on each side. Once they are browned evenly on both sides remove eggplant slices onto a paper towel lined plate; pat dry with paper towel being careful not to rub breading off. Set aside

In a 9×13 pan pour 2 cups of the marinara sauce evenly; place the 6 slices of fried eggplant into the pan

Sprinkle ½ cup of mozzarella cheese onto each slice; Pour ½ cup of the marinara sauce onto the mozzarella in the center; sprinkle 1 TBSP parmesan cheese onto the marinara sauce.

Bake uncovered in the oven for 30 minutes in a 350 degree oven.

Part 3:
*Remove stems up to the cap of shiitake mushrooms and slice into ¼ inch strips; Dice onions.

*In a frying pan add butter, oil, garlic, mushrooms, onions & 1 tsp of Himalayan salt; sauté on medium-high heat until mushrooms are golden and onions are caramelized- about 10 to 15 minutes.

Serve eggplant slice topped with the mushroom & onion mixture along with any Italian bread you enjoy and a delicious salad!

If you enjoyed this post, be sure to Like, Share and of course Follow me here and at my Facebook page https://www.facebook.com/profile.php?id=100049613212778.

Happy Day,
Jean

Preserving Your Fall Pumpkins!

“… Just for one’s health… it is very necessary to work in the garden and to see the flowers growing.”
Vincent Gogh

If you’re like me, you want pumpkins from September through Thanksgiving! But how do we keep them from rotting prematurely & preventing little critters (AKA squirrels & others) from chewing them to pieces you ask? Well there are a few ways to stop them.

I’m going to discuss both a natural & chemical way to preserve your pumpkins. You choose the path you feel most comfortable with.

The natural way to deter critters from gnawing away at your beautiful pumpkins is by using cayenne pepper!

Please note, if you accidently purchase a pumpkin with any cuts, scratches, deep wounds, or if the stem is broken off this alternative will not work. The cayenne pepper will simply deter insects & critters from attempting to eat them, it will not prevent rotting.

Using Cayenne pepper is a natural alternative to chemical means. It is very easy & inexpensive, however you will need to reapply the pepper after each rain.

Rabbits, squirrels, and chipmunks will take one taste & quickly scurry away!

It’s cute, but it will destroy your beautiful pumpkins!

The not so natural way.

An alternative way to keep those critters at bay is to simply coat each of your pumpkins, gourds & even your Indian corn with clear acrylic spray. This is also an inexpensive way to protect them, however you do not want to toss these pumpkins into your garden as compost. I happen to live on seven acres with five of those being woods. We generally toss our corn stalks, pumpkins, Christmas trees &  any other live garlands into our woods. They naturally compost, act as habitat for the wild life, and of course food for the animals as well.

Depending on how many pumpkins & gourds you have purchase 2 to 3 cans of clear acrylic spray.

Taking a damp rag or paper towel wipe down any debris and moisture on your pumpkin or gourd.

Watch my video on how to appropriately spray your pumpkin with clear acrylic spray!

How to pick the perfect pumpkins!

I wanted to share a few tips & tricks on choosing the perfect pumpkin. 

First, be sure the pumpkin or gourd has a securely connected stem. If it is loose at all, or even worse broken off DON’T buy it… no matter how cute it is, no matter how perfect it is, walk away. It will rot and attract insects & critters that will be happy to chew away at it.

This pumpkin has a securely attached stem and no wounds or knicks.

The stem of this pumpkin is broken off. It will rot much more quickly as well as attract insects & critters.

Secondly, be sure there are no cuts or wounds on your pumpkins.
Unfortunately even with our best attempts to be cautious, we can miss them. A perfect example is the pumpkin I used in my video. In this case the price tag was covering the large wound & I had no idea until I took it home and removed the sticker. I was so thankful I did as this allowed me to take care of it.

This is a very deep wound, so as you saw in the video I sprayed a lot of acrylic spray into it.

With this wound using cayenne pepper unfortunately would not work.

Lastly, support your local farmers & farmers markets with the purchase of your pumpkins and other holiday decorations. As we continue to spend our dollars locally, it naturally benefits our community.

If you enjoyed this post, please Like, Share, & of course follow me here and at my Facebook page https://www.facebook.com/profile.php?id=100049613212778.

Happy Day,
Jean

Marinara Sauce

“To get the best results you must talk to your vegetables.”
Charles, Prince of Wales

The late summer garden calls out with her exuberant abundance in a teasing way. Almost saying… “Whatcha gonna do with all this smarty-pants?” Well this weeks bounty made more salsa & this wonderfully easy marinara sauce.

To see more recipes like this one (and my spaghetti sauce recipe) click this link https://bit.ly/3PzAkXG
to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the testimonial page while you’re here as well!

Our Favorite Recipes

Aaron & I went out to the garden this afternoon to check on the harvest… and wow did we score! After he saw the load of tomatoes he said, “Let’s make spaghetti sauce!”

This recipe is for a single batch, but can easily be adjusted for canning by simply multiplying the quantities. It’s super easy and so delicious. You can add other ingredients to spruce it up, however it’s great just the way it is.

If you want to make this a meat sauce, just add 1 pound of lean organic ground beef or pork. Delish!

Pro-tip: Be sure to use only the ripest tomatoes as these will give you the most flavorful sauce.

INGREDIENTS:

4 cups of pureed tomatoes- about 8-10 tomatoes- Heirlooms are the most flavorful

1- 8 ounce can of tomato paste

¼ cup minced onion- about 1 medium onion. NOT white onions

4 fresh garlic cloves minced or 4 tsp of jarred

¼ cup extra virgin olive oil

2 TBSP sugar

4 tsp basil- dried

1 TBSP pink Himalayan salt

Dave’s Eggplant Parmesan

Keep posted for Dave’s delicious eggplant parmesan recipe coming soon!

Our garden harvest!

What you’ll need to have to make the marinara sauce:
Large stock pot
Food processor
4 cup measuring cup
Measuring cups & spoons

Chop onion in food processor

Prep before you start:
Chop onions in food processer before sautéing and wash the tomatoes. Be sure to have all your ingredients ready.

Make sure you have all your ingredients before you start!

1. While the onions & garlic are sautéing, chop washed tomatoes into quarters removing any bad spots and the stem; place in a large bowl. After all the tomatoes are quartered begin pureeing them in your food processor until you have 4 cups.

Cut tomatoes into quarters
Put quartered tomatoes in processor & puree

2. Leave the pureed tomato in the processor; add oil, onion & garlic mixture, spices and sugar, blend until completely pureed. Move the mixture back to the stock pot.

Add tomato mixture back into stock pot and bring to a low boil

4. Bring tomato sauce to a low boil on medium heat covered, stirring often; cook on medium heat covered for 2 hours or until mixture has cooked down one third.

5. Add the tomato paste and whisk in; cook for an additional hour stirring often so the bottom doesn’t scorch.

If you would like to add meat, cook thoroughly and add to sauce for the final half hour of cooking. 

Serve over pasta noodles, or make a delicious eggplant or chicken parmesan!

If you enjoyed this post, please LIKE & Follow me for more great recipes and home & garden tips. Be sure to visit me at my Facebook page for more informative & fun posts! Be sure to say “Hi!”.

Happy Day,
Jean!

Autumn Décor: 5 Tips to make your home feel like fall

“Notice that autumn is more the season of the soul than of nature.”
Friedrich Nietzsche

The subjects of your design should speak of your soul.

1. When choosing seasonal décor, be sure to consider the color of your walls & furniture!
When shopping for seasonal décor such as throw pillows, rugs, wall art & prints, or even holiday dishes these factors are important. My living room walls are a slate blue & my furniture is gray, so I tend to purchase things that accentuate those colors and the primary hues.

Pro Tip: For example, I often put white or light colored objects up against or on my living room walls. This draws the eye as soon as you enter the room.

3. Using real pumpkins & gourds along with natural vines brings a sense of the outdoors in. These are real pie pumpkins, but you can purchase fake ones. I used my Cricut to make the letters & then laminated them. I adhered them onto the pumpkins with a piece of tape & presto… a great mantel or centerpiece. I have bittersweet vines that grow in our woods, so I cut vines and wove them around the pumpkins.

Pro Tip: When purchasing pumpkins & gourds be sure the stem is securely attached, there are not Knicks or cuts, or any soft spots. This will help them last longer. Also, spraying your pumpkins & gourds with clear acrylic spray will give them longer life as well.

5. This photo is of my foyer. When you come into my home through the front door, this is the first thing you see. I decorate this area for each season (I have the cutest snowman tree for the holidays!!).

As you can see, I’ve taken elements from my living room and tied them into this area. My goal is to make each person who enters our home feel welcome!

Pro tip: My foyer is a light gray so I’ve used décor to match this space as opposed to my living room with it’s dark slate blue walls.

Decorating has always been a passion of mine, whether it’s indoors or outdoors. My gardens are an expression of the things I love, as is each room in my home. Today I wanted to share with you some of my autumn décor throughout my home. I can’t wait to share my Thanksgiving & Holiday designs with you… I love this time of year!

Here are a few tips I follow when decorating each room in my home. 

2. To change or not to change, that is the question! Most of us have art work on our walls, tables, & on the floor.  Adding decorative items like seasonal signs or other wall art, table trays, vases, sculptures, etc. add so much to the display. Beauty is in the details!

Pro Tip: Balance is the key, so use decorative items that compliment what you already have.

4. Switch it up from year to year! These two pictures of my fireplace show some variation however only slightly, I do like to switch things up. I’ve had different artwork and mantel décor each year. The photo of the live pumpkins with Thanks on them is what I previously did before my glass & ceramic pumpkins.

Pro tip: I shop at the end of the season and take advantage of the huge clearance sales. Then I pull out all my goodies the next year & it’s just like Christmas!

Bonus Pro tip: I keep all my holiday decorations in clear plastic totes with an 8.5 x 11 sheet of paper saying what is in it along with the year it was used or is planned for!

“Your home should tell the story of who you are, and be a collection of what you Love.”
Lebo Grand

If you enjoyed this post, please Like, Share, & of course Follow me here and at my Facebook page at https://www.facebook.com/profile.php?id=100049613212778.

Happy Day,
Jean

Bruschetta with Feta Cheese & Balsamic Glaze

“To make a great garden, one must have a great idea or a great opportunity”
Sir George Sitwell

Aaron & I were in Myrtle Beach last summer and visited a local restaurant where we ordered pizza & bruschetta. To my surprise it was served with feta cheese & a delicious balsamic glaze. The best part about it though was that Aaron loved it!! I could hardly get him to eat my ‘basic’ bruschetta, but he devoured this. So of course I decided to put my own spin on this for my sweet little guy to enjoy at home! 

Our Favorite Recipes

INGREDIENTS:

  • I loaf Italian bread unsliced
  • 6-8 large roma tomatoes diced, Heirlooms are the most flavorful!
  • 2 fresh garlic clove minced or 2 tsp jarred
  • ½ cup extra virgin olive oil + ¼ cup+
  • ½ cup fresh basil, snipped- Watch my video on how-to snip basil or any fresh herb in the video to the right
    OR 2 TBSP dried
  • ¼ cup fresh parsley, snipped OR 1 TBSP dried
  • ¼ cup grated parmesan cheese
  • 1 tsp pink Himalayan salt
  • 1/4 tsp fresh ground black pepper
  • 1- 8 ounce container feta cheese crumbles
  • 1- 8.45 ounce bottle of Balsamic Vinegar of Modena glaze (I love the Kroger Private Selection brand).

With the garden bursting at the seams with ripe tomatoes, now is the perfect time to experiment with new recipes. Let me know if you have any tips for your bruschetta in the comments below!
Watch this video on how-to snip basil & other fresh herbs!

1. Combine in a medium sized bowl all ingredients EXCEPT feta cheese and balsamic glaze; mix well. Set in the fridge for 30 minutes.

2. While the tomato mixture is in the fridge, cut 6- 1” slices of Italian bread; use the ¼+ cup of olive oil and brush oil on both sides of each slice; place on a cookie sheet and toast bread on both sides under a broiler until golden brown. Remove and set aside.

3. Once bread is toasted, spoon tomato mixture evenly over bread; sprinkle 1 TBSP feta cheese on top of tomatoes; drizzle glaze over top.

Serve immediately with any pasta dish, chicken or fish dinner!

PRO TIP:  When snipping your fresh basil, bunch about 8 to 10 leaves, hold firming with your fingers and snip with kitchen shears. Also, be sure to only use the ripest tomatoes, and of course Heirlooms are best!

Added bonus tip: This recipe has been altered from the original in my cookbook. You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Decorating Your Fall Porch : 5 Tips to make your porch the nicest on the block!

“Advice from the porch: Enjoy every season, hear the birds sing, take in the view, listen to the rainy days.”

I love to decorate my front porch in every season. Spring welcomes beautiful hanging baskets,  porch pots lining my stairs & surrounding my front door. The autumn porch hosts a slew of Heirloom pumpkins & mums… and just wait until I show you my winter porch décor!! I’m so excited I could burst!

I wanted to share some tips on how to showcase your porch so it’s the nicest on the block! 

Be sure to post your thoughts in the comments below and share your beautiful porch pics on my Facebook page at https://www.facebook.com/profile.php?id=100049613212778

  1. What color is your house? The first thing to consider when choosing your baskets & planters is the color of your home. Whether it’s brick, stone, or vinyl siding you don’t want your beautiful blooms to get lost. My house is a light gray vinyl siding, so I choose bright oranges & burgundy’s to accentuate my home. The bright colors ‘pop’ because the backdrop (the house) is light colored.

Pro Tip: Always look to have a contrast when decorating. If you have a dark red or brown brick home, you’ll want to go with white or yellows in order to get the most effect!

Variety is the spice of life!

Ornamental cabbage & kale.

2. Variety is the spice of life! I love to add a variety of plants with my mums. Try ornamental cabbage & kale, annual grasses, pansies, sweet potato vine, straw flower, asters, marigolds, & beautiful ornamental peppers! 

Pro Tip: Use plants that will give you height, vining, & depth to get the best effect. Place your potted mums & other plants in cool old galvanized buckets or pails, or in old wooden crates!

3. Layering adds dimension! Adding different heights adds dimension to your porch design. When placing pots on steps, be sure they are not all the same height. As you create your design, you want to elevate items in the back to make it look tiered.

Pro Tip: Use empty plant pots, cool wooden crates, or anything else you have to elevate a pot if it is too short.

4. Accentuate your blossoms! Adding decorative items like seasonal signs, scarecrows, bales of straw & other items adds so much to the display. Beauty is in the details!

Pro Tip: Balance is the key, so use decorative items sparingly with taste.

5. Heirloom pumpkins & gourds oh my!!! Choosing different shapes, sizes, & especially colors of Heirloom pumpkins & gourds adds so much interest to your decorative porch design. Stacking & even placing in planters will add interest. 

Pro Tip: Stack pumpkins to make towers next to your door or flower arrangements! 

Autumn is such a beautiful time of year with the trees shifting into their majestic colors, the crisp air & those woodland scents. Apple orchards & pumpkin patches are in the horizon… & I can’t wait.

Be sure to let me know how you liked this post. Please LIKE, Share & Follow me here for more great home & garden tips… and of course my yummy recipes!

Happy Day,
Jean!

Mexican Style Salsa

“In order to live off a garden, you practically have to live in it”.
Frank McKinney Hubbard

The garden is bursting with beautiful Heirloom tomatoes…
I see my homemade salsa on the horizon!

I love this time of year! The garden is abounding with tomatoes, peppers, eggplant, onions, & potatoes… oh my! I can’t say how blessed I feel each time I walk out and see the fruits of our labor producing so beautifully! Working in the kitchen with Dave & the boys makes the experience that much more rewarding.

I get so many compliments on my salsa I thought I’d share my Mexican Style recipe downsized for individual servings.

INGREDIENTS:

  • 4-6 large tomatoes- Heirlooms are best, even if you buy them in the grocery store
  • ¾  cup diced onion- mix and match red, yellow, & shallots. NOT white onions
  • ½ cup diced jalapenos- about 3 to 4 
  • 2 fresh garlic cloves minced or 1 TBSP canned
  • ¼ cup chopped fresh cilantro
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • ½ tsp pink Himalayan salt
  • ½ tsp fresh ground black pepper
  • 1 tsp sugar
Salsa left chunky!

Do you want to make this recipe to can? You can find it in my cookbook, Lovingly Seasoned Eats and Treats. See link below.

Fresh and canned salsa are both delicious. Give each a try!

CANNING TIP:
When you are ready to can your salsa be sure to have the following in advance!

1. Canning jars- I recommend pint size. Sterilize beforehand.
2. Canning lids & rings ready to go.
3. Teaspoon measure & salt.
4. Salsa needs to be pressure cooked because all the tomatoes & peppers are fresh.

Salsa is delicious canned and can be enjoyed all year long!
Gathering all the ingredients!

1. Chop tomatoes into small pieces- dime sized and put into a large bowl

Beautiful Heirloom’s from the garden.

2. Dice onions and  jalapenos; add to tomatoes

Dave chopping onions & peppers!

3. Mince garlic clove and cilantro; add to mixture.

Add: lemon juice, oil, sugar, salt, and pepper; stir mixture until evenly blended

Pureed salsa.

If you prefer your salsa not so chunky, you can add 1 cup at a time into a
mini food chopper and pulse until desired consistency.

Pulse 3 to 5 times depending on how pureed you like it.

Fresh or canned salsa is one of summers delicious goodies we can treat ourselves to on a regular basis! Is there anything you add in your salsa that I didn’t? Tell me in the comments below!

If you’d like to make this recipe in large scale to can, click this link to purchase my cookbook, Lovingly Seasoned Eats and Treats. https://bit.ly/3PRKJyc

If you enjoyed this recipe, please LIKE, SHARE, & Follow me for more great home & garden tips along with super yummy recipes like this one!

Happy day,
Jean!

Garlic: 4 Easy Steps To Plant Your Fall Garlic

“Show me your garden and I shall tell you what you are.”
Alfred Austin

Garlic-Thyme Infused Olive Oil- See recipe link below

Did you know that September is the best time to plant your garlic for the following season?
Garlic is a staple in our home, and goes into most dishes. 

There are two types of garlic, hardneck & softneck. Generally hardnecks tend to be more flavorful, where softneck varieties have a more mild flavor. These flavors are determined by the location & temperatures in which they were grown. Hardneck garlic grows best in Northern climates and can withstand cold winters down to zone 0. Softneck garlic prefers hot summers and mild winters from zone 8 to 12. 

Garlic Scapes
Only hardneck varieties will develop garlic scape’s. These are the seedpods that will grow up out of the center of the garlic’s neck. These are harvested just before they begin to develop the ‘seed’. If not cut off, the plants energy will work towards making the seeds rather than a large bulb of garlic. The scape has a delightfully mild garlic flavor and can be added into many dishes including omelets, pasta sauces, meats, and more!
Heirloom Garlic German Red

Here are my top picks for each variety.


Hardneck: Music is a delightful and pungent flavored white bulb.
German Red, a beautiful variegated bulb of white and red hues sporting a wonderful garlic spice to the pallet.


Softneck: Corsican Red originated in the Mediterranean island of Corsica and has a mild, complex & fruity aroma. Inchelium Red has a medium spiciness with a mild pungent taste.

Choose a large, well proportioned bulb

Step 1: Choosing the perfect garlic bulb is essential. Make sure there are no defects, rotten spots, and find the largest bulbs. Whatever qualities the bulb you choose has will be developed in it’s next generation.

Music Garlic

Divide the bulb into individual cloves

2.  Once you’ve selected the best bulbs, divide them into separate cloves. Leave the skins on.

This is the appropriate way to plant your clove.
Burying the garlic

3. Make a hole in loosened soil about 4 inches deep. Placing the flat root side down put one clove into the hole; cover with dirt and tamp lightly; I cover with mulch, which happens to be grass clippings here.

Step 4. Repeat this process, planting your cloves about 4 to 6 inches apart.  I recommend you place a stake in the ground marking it as garlic and the date you planted it. Despite our best intentions, we will forget! I even go as far as to take a photo & put it in my garden journal/ planner for the following growing season. If you plant in raised beds it will definitely be easier to remember, but still jot it down!
If you don’t keep that kind of information, I highly recommend you start!

Garlic is not for the faint of heart, it takes patience but the reward is worth the wait!
…now walk away and dream of spring, because this is where the patience starts.

Click this link for my recipe for Garlic- Thyme Infused Oil. It’s wonderful to toss in pasta or baste on fish or any meat. https://bit.ly/3R4b8dm

If you enjoyed this post please like, share, and let me know your tips & tricks for planting garlic. What’s your favorite variety?
Please follow me on Facebook for fun & informative posts!

Happy Day,
Jean

Rhubarb Strawberry Dump Cake

Who say’s rhubarb is only for the spring? If you harvest your rhubarb properly, you can get a second harvest!

This is a super easy recipe anyone can make! I recruited my son Aaron (12) to put together this recipe! He chopped, and measured all by himself… & then got to enjoy the fruits of his labor with some Hudsonville Vanilla Bean ice cream… oh yum!

Here’s what you’ll need for this supper yummy dessert!
4 cups chopped rhubarb
1- 3 ounce box of strawberry Jello
1 cup granulated sugar, organic preferably
1 box moist yellow cake mix- I like Betty Crocker
1 cup cold water
¾ cup unsalted butter melted
9″ x 13″ casserole dish
Vanilla ice-cream!

Freshly harvested rhubarb!

Did you know that rhubarb is a perennial vegetable?
Rhubarb is generally harvested in the spring & used to make pies, jams & jellies, compotes, and super yummy cobblers, like this one! After harvest, rhubarb will send up a white flower stalk from the center… buttttt you can still harvest new growth late!

My son Aaron ready to make his cake!

1. Preheat the oven to 350 degrees. Lightly spray a 9″x 13″ baking dish with cooking spray butter flavor is great!

Arrange the rhubarb in an even layer in the bottom of the baking dish.

Layering the rhubarb evenly in the dish
Sprinkle sugar over the rhubarb

2. Next, sprinkle the sugar over rhubarb evenly, then repeat with the strawberry Jello.

Add the Jello as you did the sugar
Sprinkle the cake mix evenly across
Carefully drizzle butter over the cake mix

3. Sprinkle the yellow cake mix powder evenly over the sugar & Jello.
Pour the melted butter and the cold water evenly over the mixture.

Pour water evenly over the mixture.

4. Bake for 45 minutes to an hour, until crumb topping is golden brown.
Pro-tip: You can test the doneness of the cake by inserting a butter knife into the center to see if it comes out wet or not. If it is wet, check again every 5 minutes until it comes out dry.

Serve this delicious dessert with vanilla ice cream warm, or chill and serve with a tall glass of milk. Either way this dessert is sure to please!

Rhubarb Strawberry Dump Cake with super yummy vanilla bean ice cream!

What’s your favorite rhubarb recipe? Let us know in the comments below!
If you found this post interesting, please LIKE, SHARE, & Follow me for more informative gardening tips & how-to’s, yummy recipes, & organizational help!

Check out my Facebook page for daily inspirations for your home & garden!
Happy day,
Jean!

Start Planting Your Fall Garden Now!

Russian Red Kale- Baker Creek Heirloom Seeds

Did you know August is ideal for planting lettuces, spinach & other greens along with beets, broccoli, kale, and peas?

These crops are cold-weather hardy and even love a light frost- it makes them sweeter!

Most of you know I am a die-hard for heirloom varieties. The flavors, textures, and overall hardiness is incomparable. 

I thought I’d share some of my favorite seed companies along with varieties to get you excited to plant your fall garden!

As the scent of autumn begins to fill the air, most gardeners are dreading the season’s end to their garden. But don’t despair! If you’re a newbie gardener or a die-hard, I’m sure there’s a few tips I can share here to help you get your fall garden going!

My favorite seed catalog is Baker Creek Heirloom Seed Company. They have seeds from all over the world, and varieties that will tickle any gardener’s fancy! To see their catalog click this link https://www.rareseeds.com/

Kale Variety- Russian Red- 1885 Russian red is very tender & mild with a wonderful nutty flavor. This variety is delicious at all stages, but makes a great addition to a salad as a baby green. 60 Days.

Sugar Ann Peas- Annie’s Heirloom Seeds

This is an extraordinary early and sweet pea with edible pods. The compact plants require very little garden space and don’t need to be staked. 3” pods are tender and crisp! 50 days.

Chioggia BeetSeed Savers Exchange

This beautiful & unique French Heirloom is good for both eating fresh or canning. 50 Days

Pro tip: If you decide to can these, be warned as they don’t stay striped!

Forellenschluss- Speckled Like a Trout Lettuce- Baker Creek Heirloom Seeds

An old Austrian heirloom; the name means “speckled like a trout.” This is a remarkably beautiful romaine type lettuce with speckles in deep red on large leaves! My personal favorite! 60 Days.

Giant Winter Spinach- Annie’s Heirloom Seeds

A cold hardy, winter warrior with huge semi-savoyed leaves. Giant Winter is a flavor packed cool climate favorite. Unfazed by nasty weather, this hardy heirloom is perfect for overwintering. 50 days.

De Cicco Brocolli- Seed Savers Exchange

This Italian Heirloom will produce a nice center head & several off shoots. You will need to start these seeds indoors & transplant. 48-60 days from transplant.

Bellezia Arugula- High Mowing Seeds

This beautiful arugula is tender with a lovely spice flavor & will be a delicious addition to fall salads. Direct sow into your garden. 50 days.

Thanks for taking the time to read my blog. Please LIKE, comment, and Follow so you don’t miss out on future blogs!
P.S. It’s almost time to plant your garlic. Keep posted for that upcoming blog! 

Happy Day,
Jean