Container Gardening with Herbs: Learn how-to make & grow an herb garden planter!
The container gardener is limited only by your imagination! Whether you have a large garden, raised beds, or the smallest patio or balcony, Jean will show you how you can reap a crop of herbs. It’s all in the harvesting friends! Today Jean Roman will showcase how you can create thriving herb containers you’ll be able to bring in during the winter as well, if you choose! Whether you are an experienced or novice gardener, this class will be loads of fun with tons of great information!
It’s strawberry season in Michigan friends! Join Jean Roman as she teaches you how easy it is to make homemade freezer strawberry jam! Recipe will be included. Roman will have her popular cookbook, Lovingly Seasoned Eats and Treats available at a discounted price for attendees today. Samples will be provided.
Easy & Delicious Pesto Sauce- How to make & preserve it! Jean Roman, Author, Podcaster, & Self-professed Master Gardener will teach you how to make her delicious & incredibly easy Pesto recipe, and how to preserve it so you can have it all winter long. She will share tips on how to grow & stimulate continued growth of your plants. Roman will have her popular cookbook, Lovingly Seasoned Eats and Treats available at a discounted price for attendees today. Samples will be provided.
Plan your fall garden now! Lettuces, spinach, kale, broccoli, & more!
August 5th, 2023
Did you know you can continue growing delicious, fresh veggies late into the fall? Well, you can even here in Michigan. All you need to know is the right crops to plant, and how to care for them. Join Jean Roman as she guides you through the steps of preparing for a bountiful fall garden.
Homemade Marinara Sauce- How to make & preserve summer’s bounty! Jean Roman, Author, Podcaster, & Self-professed Master Gardener will teach you how to make her delicious & incredibly easy Marinara sauce recipe from your homegrown tomatoes. Don’t grow your own? That’s ok, Jean will share how you can purchase large quantities at your local farmers market. She will have her popular cookbook, Lovingly Seasoned Eats and Treats available at a discounted price for attendees today. Samples will be provided.
Fall Garden Clean Up: 10 Step How-to Fall Vegetable Garden Clean Up
Cleaning up your fall vegetable garden is an important step in preparing for next year’s crop. By removing dead or diseased plants, clearing debris, and adding compost and organic matter to the soil, you can improve the health of your soil and reduce the risk of pests and diseases for years to come. Jean Roman will go over her easy 10 Step How-to Fall Vegetable Garden Clean Up.
Raised Bed Gardening: Why raised beds are so much easier to use & grow your veggies in! Jean Roman, Author, Podcaster, & Self-professed Master Gardener will show you why raised beds are more efficient to use for home gardeners. Raised beds offer less weeding, less watering, and eliminates the need for tilling! You’ll wonder why you haven’t been gardening this way!
Heirloom Vegetables: What is an Heirloom & why should you plant them? Jean Roman, Author, Podcaster, & Self-professed Master Gardener will discuss the value of Heirloom seeds & plants regarding their bio-diversity, natural disease resistance, along with some of her favorite varieties she has grown for over 20 years! She will also discuss the benefits of companion planting and how Heirlooms benefit from it.
It’s strawberry season in Michigan friends! Join Jean Roman as she teaches you how easy it is to make homemade freezer strawberry jam! Recipe will be included. Roman will have her popular cookbook, Lovingly Seasoned Eats and Treats available at a discounted price for attendees today. Samples will be provided.
Plan your fall garden now! Lettuces, spinach, kale, broccoli, & more!
July 15th
Did you know you can continue growing delicious, fresh veggies late into the fall? Well, you can even here in Michigan. All you need to know is the right crops to plant, and how to care for them. Join Jean Roman as she guides you through the steps of preparing for a bountiful fall garden.
How-to Make Marinara Sauce
August 26, 2023
Homemade Marinara Sauce- How to make & preserve summer’s bounty! Jean Roman, Author, Podcaster, & Self-professed Master Gardener will teach you how to make her delicious & incredibly easy Marinara sauce recipe from your homegrown tomatoes. Don’t grow your own? That’s ok, Jean will share how you can purchase large quantities at your local farmers market. She will have her popular cookbook, Lovingly Seasoned Eats and Treats available at a discounted price for attendees today. Samples will be provided.
Easy & Delicious Pesto Sauce- How to make & preserve it! Jean Roman, Author, Podcaster, & Self-professed Master Gardener will teach you how to make her delicious & incredibly easy Pesto recipe, and how to preserve it so you can have it all winter long. She will share tips on how to grow & stimulate continued growth of your plants. Roman will have her popular cookbook, Lovingly Seasoned Eats and Treats available at a discounted price for attendees today. Samples will be provided.
Fall Garden Clean Up: 10 Step How-to Fall Vegetable Garden Clean Up
Cleaning up your fall vegetable garden is an important step in preparing for next year’s crop. By removing dead or diseased plants, clearing debris, and adding compost and organic matter to the soil, you can improve the health of your soil and reduce the risk of pests and diseases for years to come. Jean Roman will go over her easy 10 Step How-to Fall Vegetable Garden Clean Up.
November 2023
Stay tuned for more information coming for my November Class!
“Gardening simply does not allow one to be mentally old, because too many hopes and dreams are yet to be realized.” – Allan Armitage
Today’s podcast is the first of 13 discussions in my Gardening How-to Series. This series will appear here at my blog, at my Podcast AND my YouTube Channel! The first topic will focus on what I believe is the foundation for all gardeners. What type of seeds do you want to plant? I am going to discuss why I prefer them, the benefits of Heirloom seeds versus hybrids, & much more.
I have always said I believe the ancients decided February would only have twenty-eight days (except on the leap year) because humans needed a slight reprieve from the doldrums of winter for those of us who live in cold climate zones. Yes, yes, yes… I know some of you listening to this may be happy for this said reprieve… but not me. I live & love for the warm days of spring, summer, & fall.
All the glory these three seasons dole out… I breath and live this. If you are a die hard gardener… you know what I’m saying.
The snow is covering the ground, yet we who are lovers of the dirt long to see the earth come alive once again. Spring is so near we can feel it in the warmth of the suns rays as it shines graciously down upon us. Yes February is the time we see spring’s arrival is ever so close!
As promised I will be focusing on garden how-to topics during the month of February. To see the complete list of topics, check out my blog post HERE & be sure to subscribe so you don’t miss a beat!
Here are my favorites in order of appearance: Below: Lemon Cucumbers To the Right: First row: Super Italian Paste Roma tomatoes, Roma Beans, Forellenschulss Second row: Jericho Lettuce, Bloomsdale Spinach, Rainbow Swiss Chard Third Row: Chioggia Beet, Red Russian Kale, Rosa Bianca Eggplant
Below: Golden Bantam Sweet Corn, Sugar Snap Peas
Below: Row 1: Late Flat Dutch Cabbage, Sweet Dumpling Squash, & Purple Potatoes Row 2: Jimmy Nardello Sweet Pepper, Varity of Heirloom Carrots including Cosmic Purple, French Breakfast Radish
For easy reference, here is the list of my favorite Heirloom varieties for home gardening & seed resources:
Tomatoes:
Beefsteak: Pineapple, Brandywine- all colors, Paul Robeson, Dr. Whyche’s, Hillbilly
Roma’s:Super Italian Paste, Plum Lemon, Roman Candle, all the Icicles, Striped Roman
Salad types: Green and Red Zebra, Woodle Orange, Rose De Berne, Stupice, White Tomesol
Cherry & Grapes:Riesentraube, Violet Jasper, Blondkopchen, Red & White Current, Chocolate Cherry, Sungold, Yellow Pear
Lettuces:
Rein’s De Glace, Merrillville de Four Seasons, Grandpa’s, Red Oak Leaf, Jericho, Forellenschulus or Speckled Like a Trout’s Back, Rubin’s Romaine, Butter Crunch, Lolla Rossa, May Queen, Parris Island Cos, Rouge D’Hiver
Spinach:
Bloomsdale Longstanding, New Zealand, Merlo Nero
Swiss Chard:
Rainbow, Fordhook, Golden
Beets:
Detroit Dark Red, Early Wonder, Chioggia, Golden Detroit, Crosby’s Egyptian, Cylindra, Bulls Blood
Beans:
String: Blue Lake Bush, Contender Wax: Golden Wax Roma: *Roma, Dragon Tongue, Purple Podded Pole
Cabbage:
Late Flat Dutch, Early Jersey Wakefield, Henderson’s Charleston Wakefield, Perfection Drumhead Savoy, Mammoth Red Rock
Broccoli:
Calabrese, Waltham 29, Green Sprouting
Cauliflower:
Purple Of Sicily, Giant of Naples, Snowball Self Blanching
Peppers: Sweet: Jimmy Nardello- my personal favorite- long, sweet frying peppers Red & Golden Marconi, Purple Beauty, Sweet Chocolate Hot: Early Jalapeno, Anaheim, Hungarian Hot Wax
Peas:
Mammoth Melting Sugar, Sugar Snap, Lincoln
Carrots:
Cosmic Purple, Lunar White, Amarillo, Atomic Red, Chantenay Red Core, Danvers Long
Cucumbers:
Lemon, Marketmore 76, Boston Pickling
Eggplant:
Rosa Bianca, Black Beauty, Purple Long, Thai Long
Winter Squash:
Waltham Butternut, Acorn, Sweet Dumpling, Delicata, Spaghetti, Green or Orange Buttercup
Summer Squash:
Round De Nice, Fordhook Zucchini, Prolific Straightneck, Patty Pan, Starburst
Radishes:
White Icicle, Purple Plum, French Breakfast, Cherry Belle, Black Spanish, Pink Beauty
Sweet Corn: For most home gardeners, it is hard to move away from the Hybrids because of the Super Sweet genes that have been introduced in them… but if you want to try an Heirloom, this is a very good one. Golden Bantam
Resources for seed companies I’ve personally used.
Resources: Here are a few of my favorite seed catalogs to order from
BONUS::::Here are a couple yummy Fall Storage Crop recipes to keep you warm and cozy… enjoy!
Roasted Carrot Soup
6-8 medium carrots, peeled & cut into 1 inch pieces 1 c coarsely chopped onion 1 tbsp olive oil 2 14.5 ounce cans chicken broth 1 tsp smoked paprika 1 tsp lemon juice Salt & black pepper
1.Preheat oven to 425 degrees. Toss carrots, & onion with oil to coat. Spread veggies in a single layer in a shallow baking pan. Roast for 20 minutes or until tender. 2. In a large saucepan combine roasted vegetables, broth, and paprika . Bring to boiling. Cool slightly. 3. Transfer half the vegetable mixture at a time to a blender or food processor. Blend or process until smooth. Return mixture to saucepan. Add lemon juice. Heat through. Season with salt & pepper.
Poached Beets
3/4 c apple juice 1/2 c water 1 tbsp packed brown sugar 2 1/2 pounds beets, peeled & cut into bite size pieces Salt & pepper Honey 1 tbsp snipped fresh parsley
1. In a large saucepan combine 1/2 c of the apple juice, the water, and brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until beets are tender & can be pierced with a fork, stirring occasionally. Drain. 2. Transfer beets to serving bowl. Sprinkle remaining juice over beets. Season to taste with salt & pepper. If desired, drizzle with honey.
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Happy Day, Jean
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“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!
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“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!
Several years ago my good friend Kate Lawson, former food writer for The Detroit News shared her Italian Wedding soup recipe with my daughter. It quickly became one my families favorites. I have of course altered it to be my own & to suit our taste buds over the years. Hers was of course dynamite, but I love to be creative in the kitchen.
Pro Tip: I always use fresh veggies from the garden or the farmers market if in season & if not I purchase them. Fresh veggies always give a much fresher flavor to this delicious soup!
Meatballs:
1 pound lean ground beef 1 small red onion minced- about ½ cup 1 egg (farm fresh are best) ¼ cup shredded parmesan cheese 1 fresh clove of garlic, minced 1 TBSP Italian Seasoning- see my recipe here: https://bit.ly/3dRCzIW ½ tsp Himalayan sea salt ½ tsp fresh ground pepper
In a large bowl mix all ingredients until evenly blended.
Form into walnut size or 1” balls.
Place on a cookie sheet and place in the fridge for 30 minutes until firm. Makes approximately 24-28 meatballs.
While the meatballs are setting, start soup.
1 TBSP butter 2 TBSP extra virgin olive oil 1 cup sliced baby carrots- cut into ¼ inch coins ½ cup minced red onion, packed 1 fresh clove of garlic, minced 1- 48oz container of beef broth 4-6 tomatoes pureed to make 2 cups OR 1- 16 ounce can of diced tomatoes or sauce (I like to use either a variety of Heirloom tomatoes or Roma’s) ½ cup grated parmesan cheese ½ tsp Himalayan sea salt ½ tsp fresh ground pepper 1- 16 ounce bag of 5 cheese tortellini 1 cup baby spinach, packed
In a large pot put oil, butter, onions, carrots, and minced garlic in. Cook on medium heat for approximately 7-10 minutes or until veggies are fork tender.
Add meatballs into veggie mixture, mix thoroughly, and sauté meatballs until golden brown on outside- approximately 10 minutes.
Add broth, tomato puree, parmesan cheese, salt & pepper; stir until thoroughly blended, cover and cook for 30 minutes on medium heat stirring occasionally bringing to a low boil.
Add tortellini and spinach, stir in and cook for 7 minutes.
This is a hearty soup and is delicious served with fresh Italian bread. Sprinkle a bit of freshly grated parmesan cheese on top & enjoy!
What’s your favorite soup? Tell me in the comments!
If you enjoyed this blog, please LIKE it & Follow me for weekly posts! Happy day friends, Jean
For Dragonflies And Me 