hello, summer {an ode to spring via photos}

well, i guess with memorial day gone we are officially in summer mode...even if our gardens are still producing spring worthy veggies. thank goodness because i still have lots of new recipes to try with all those goodies. 
did you all have a lovely weekend?  i hope so.  we did.  there was very little working involved...and a lot of relaxing, eating, long drives, and naps.  i really enjoy weekends where i can hole up with my little family.  it is very rejuvenating for my heart.  we also had a great playdate with hendrix's cousins on sunday.  there were four children ranging from 1 1/2 to 5 1/2 here....they all had so much fun. it could of been the two rounds of bomb pops! 
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here are some pics from around our farm this spring...

trying our hand at no knead artisan bread

apple of my eye

those are big boots to fill...

we live near a great recreation center and lake

finding new parks

working on the tractor

baking cake to celebrate the end of planting

outdoor tents

my favorite spot on our farm with my favorite person

eating herby mixed greens

baking pies with last of the frozen peaches from last year's harvest





happy holiday + best sandwich

hope your weekend is full of color and playing. photo by cami rawlings.



hooray! it is memorial day weekend.  it is officially SUMMER! our plans include doing nothing, going to a fishing clinic for kids, having cousins over, roasting weenies and smores, and playing in the garden. 
what are you all doing?  either way, i hope it is great and that you try this delicious sandwich....

they had these precious eggplants at aldi this week and even though, it is too early for them here, i had to have one for a taste of summer.  plus, i had a dream about this sandwich.
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eggplant, bacon and arugula sandwiches
makes 4
8 slices of bacon
4 slices of fresh mozzarella
1 small bunch of arugula
mayo
8 slices of italian bread
1/2 of an eggplant, peeled & cut into 4 discs
1 egg
flour
breadcrumbs, seasoned with salt and pepper
salt eggplant discs and set aside.  fry bacon and remove from pan.  turn off pan. after eggplant has "sweat" towel off excess moisture.  set up a breading station with three bowls: 1. flour 2. egg beaten with a bit of water 3. seasoned bread crumbs.  dip eggplant discs into flour, then egg, then breadcrumbs.  making sure to thoroughly coat the disc. turn the pan, you fried bacon in, back on and fry up your eggplant.  be sure to only flip when the underside is golden otherwise it will stick.  meanwhile, toast your bread.  fry your eggplants until they are soft and tender in the middle. assemble you sandwiches by spreading mayo on one slice of bread, top with eggplant, arugula, mozzarella, and second slice of bread.  enjoy!!
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this week's posts in case you missed them:
reinventing leftovers
container gardening & look who likes clementine's
next week's dinner menu plan: 7 dinner recipes, 1 dessert recipe and a cocktail

garden say what?

during the growing season, the menu planning goes a little differently. it starts in the garden.  we all know i am a firm believer in planning a weekly menu.  it makes grocery shopping easier and cheaper.  it makes dinner prep easier. it makes life easier.  i like to have anywhere from 4-7 meals planned depending on my week or week and half ahead.  leaving room for leftovers and dinner out.
right now, i have quite the bounty of  rhubarb, greens and herbs.  perhaps you all are in the same boat...with some asparagus, garlic, and peas (i don't because the rabbits ate mine) thrown in for good measure.  so i scoured the internet for you and this is what i came up with...naturally, it told me to use the word "herby". a lot.

1. collard, bacon and parmesan frittata served with a mixed green salad
2. kale cobb salad
3. pork chops with cherry rhubarb sauce on polenta with herby, sauteed sugar snap peas on the side
4. tarragon salmon with asparagus (use fresh herbs throughout the recipe)
5. collard, potato and sausage gratin* with an herby salad (see below)
6. pork tacos* in lettuce wraps with cilantro rice (see below)
7. linguine tossed with kale pesto

and for dessert?
rhubarb cinnamon polenta cake

need a cocktail?
spring smash::strawberry rhubarb cocktails with honey whiskey

enjoy these late bites of spring.  soon, the summer stuff comes in....
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collard, potato and sausage gratin
2 potatoes, thinly sliced
1 small bunch of collards, cleaned and chopped
3 italian sausage links, chopped
1 cup of shredded mozzarella
1 cup of shredded parmesan
salt
pepper
olive oil or butter
1 cup of milk
heat oven to 375 degrees.  in skillet, brown sausage and cook through.  meanwhile, combine cheeses in a small bowl.  grease 9x13 dish and cover bottom with a 1/3 of the potatoes.  season with salt, pepper, and a drizzle of olive oil or bits of butter.  scatter 1/3 each of the collards, sausage, and cheese (in that order).  repeat twice.  ending with cheese on top.  pour milk over layers, cover with foil, and bake one - 1 1/2 hours (depending on the thickness of your potatoes) or until potatoes are fork tender.  enjoy.

slow cooker pork tacos
1 boneless, pork shoulder roast
1 small can of tomato sauce
1 teaspoon of dried oregano
2 - 4 cloves of garlic, chopped
3 T. of chilies in adobo sauce, use sauce only and add up to two chilies (they are HOT!)
combine the tomato sauce, oregano, garlic, and adobo in a small bowl.  spread over pork roast and cook on low in your slow cooker for 8-10 hours.  shred with two forks and serve. enjoy!!

new projects + things to share

howdy! what a beautiful monday it is at the farm.  we spent the weekend celebrating the end of planting season for mike, taking a sunday car ride, visiting grandma, and trying to find the home of a dog that showed up on our doorstep.  i'm going to work in the garden today and tend to a sick cat.  just wanted to tell you about a couple of things....

check us out on twitter: @clementinepandp

follow the sayings and antics of hendrix: @HendrixtheKid

the super inspiring, ashley english, (yes, THE ashley english who has the column at design sponge) linked to a post of ours from her blog.  i was so flattered!!

did you see the shop truck article? gabrielle from design mom featured it last week. she also linked to us, too!

olive us...super cute new show.  last week was about gardening.

you all should make this rueben bake. immediately.  it is so good.
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look at what we've been working on....
his cousin and my super mom friend, andrea, has a garden for the first time this year.  so far that garden has supplied the some of goods for a zuppa toscana soup and herbed grilled chicken with herby garlic bread.

filling the growing barrels

what do you think? would you like to grow edible treats in your yard or on your deck too?  if you already are...what are you growing??

planting herbs & greens with romy

we're working on perfecting these and the heart ministry center's community garden also has some up.  we're also working on different styles and options.  stay tuned....

bountiful growing barrels, raised bed built and planted, gate put up
clementine's p+p helped andrea till and build her raised beds, as well as, set up her growing barrels

meat + potato + greens = four

last week, i made a (1) venison roast in the crockpot and served it with smashed potatoes and collards.  needless to say, it was delicious and yielded some leftovers.  i love leftovers.  mike hates them.  so i have to get quite inventive.  folks, i present you with my genius....

2.  fried or poached eggs topped with havarti and served over warmed up greens with a side of toast.

3. beef {venison} + cheddar sandwiches with horseradish served with a herby salad.

4.  kale + potato cakes* with rouille served with italian sausages and salad.
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recipe for the collards...
drunken collards (thanks, amy!!)
fry 4 slices of bacon in a pan until crispy, add 1/2 finely chopped onion and a handful of chopped portobella mushrooms.  cook until soft, stir in garlic and let sit for one minute. add chopped collards.  add olive oil, if necessary.  saute until just wilted.  splash a shot of whiskey in the pan and stir around. serve warm and enjoy!!

* i just added wilted kale to my mashed potatoes which were already seasoned and ready to go.  i did add some breadcrumbs, as well, to help the cakes hold together in the pan more. also, i made my rouille with mayo, ketchup, chili powder, chopped garlic, fresh parsley, and cayenne pepper.
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in other news:
we are done planting!! bbq + a movie to celebrate.
i have a ton on tarragon, oregano, collards, kale, and butter crunch lettuce.  its yours if you want it.
my friend, bryce, told me to start this.
too hot to cook? here's what to do.
i need to scrub my house.
goodbye & good weekend!!

welcome to summer

welcome to summer party! found here!

summer is almost here!!  i am thrilled to have hendrix all to myself.  we opted out of any lessons, classes, or sports for the summer.   soccer was sort of a disaster (story for another time) so we learned our lesson and are going to wait another year or two before we commit to the daily/weekly shuffle to activities.  he's three so i think he's going to be okay. ha!  i do have a very loose list of summer plans and goals for our family, though.  what are your plans?  did you check out the list of free stuff happening in our area?  or did you see this list of places to visit in nebraska? 

here is what i have in mind for our family.....

make tents
eat smores
nurture our garden, so we can try these recipes
go on a roadtrip to somewhere in nebraska
be bored
go swimming
eat ice cream, popsicles, and other cold treats
go to the sarpy county fair
overdo it on watermelon
build our chicken coop
do free stuff
camp in the yard (we live on 180 acres, so there is plenty of "yard")
take part in the summer reading program at the library
build a sandbox for hendrix
hang a tire swing
run through the sprinkler
have potluck bbqs with our friends and family

forgot to make lunch

hendrix asked me what was for lunch.  it was 1 pm.  i had completely forgot to make lunch and we had a very empty pantry.  plus, i had a cold so i was in no mood to run to the store that morning. so here is what to make a for a hungry toddler.  thank god for gardens.

1 tortilla
small handful of cooked black beans
chopped spinach
shredded cheddar
cilantro

top tortilla with beans, spinach, and cheese.  bake until cheese melts and tortilla is crispy.  top with cilantro.  call it mexican pizza.  go back to sleep.