Tag Archives: yyc garden

Garden – Spring 2015

We have had an incredible spring so far in Calgary.  Warm days, lots of sun, and a fair amount of green already. I have no complaints.  Our fruit trees are budding early, some are even flowering!  The rhubarb is up, raspberries are leafing out, and our cold frames are full of various leafy greens.  There’s a mighty big chance we’ll get another bought of cold weather but I’m crossing my fingers for a steadily warmer spring.

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Nanking Cherry Flowering.

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Plum Tree budding out.

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Haskap’s flowering.

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Rhubarb, I can almost taste the crisp I’ll make in a couple of weeks!

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Raspberry canes beside the house our leafing out thanks to the warmer soil.

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More Haskap flowers. The various bees have been loving these early flowering bushes.

Calgary Home + Garden Show

 

Home and Garden ShowThe Calgary Home and Garden Show is coming up next month and I’m giving away some tickets!  The Show is set to run from February 27- March 2 at the BMO Center and Corral at Stampede Park.  If you’re looking to renovate your home or do some landscaping this is a great place to go for ideas and advice.

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The Garden Stage Schedule looks pretty great.  There will be some talks by Janet Melrose (of the Calgary Horticultural Society) on square foot gardening as well as edible container gardening so if you’re looking at growing some more veg those could be pretty interesting.

Ready to win some tickets?  Enter below!

a Rafflecopter giveaway

Beet Pasta

IMG_3001We have a slightly ridiculous amounts of beets this year.  Last year was the first year we grew them and the entire family loved them so we grew three times as much this year.  Beets should keep well in cold storage so I’m looking forward to eating them most of the winter.

However, lots of beets means learning new ways of preparing them so last week I took a stab at making beet pasta.  It turned out great.  The dough was a really pretty color and the kids thought that was pretty awesome.  The only thing I was a little disappointed in was the color of the pasta after it had been cooked.  Most of the red came out in the water so we had very pale pink noodles.  Aside from that they were easy to make and not a whole lot more time consuming that making regular pasta.

Want to make your own beet pasta?  Here’s how I did it.

Recipe makes approximately 8 servings. This is a long process although not a ton of work. Start early!

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Peel and chop 1-2 beets.  Roast them in the oven at 350 degrees until soft.  Let cool.

If you store your eggs in the fridge, take 3 out to bring them to room temperature.

IMG_3014Blend until smooth in a blender. Try not to cringe at the color whirling around in your blender…

IMG_3016 IMG_3021Once your beets are blended, measure out half a cup of puree.  Save any leftovers for another meal, throw it in the freezer, or feed it to your baby if you have one!

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IMG_3017Put 3 cups of all purpose flour in a stand mixer and crack your three room temperature eggs in.

IMG_3022Use the dough hook to mix all the ingredients together.  Don’t have a stand mixer?  No problem, use your hands and your dough will most likely turn out even better than mine.

Continue to knead your dough.  Add flour until your dough is smooth and not sticky.  Depending on the size of your eggs you may need to add quite a bit more, or just a small amount.  If your dough is ever too dry you can add a bit of water.

Once your dough is looking smooth and elastic, remove it from the bowl and knead by hand for about five minutes.  Longer if you’re tough, shorter if you’re a weakling when it comes to kneading.  Like me.

IMG_3024Check out the color of that dough!

IMG_3026Cover your dough in plastic wrap and let it sit for at least half an hour.  Longer if you have time!

IMG_3028After the rest period split your dough in to four sections.  Keep one section out and cover the other three back up.

The rest of my instructions include using a pasta machine.  If you don’t have one you can hand roll and cut them.  I tried to find a good online tutorial for this but I didn’t have much luck.  It might be worth looking into however, I’ve done it before and it’s not very difficult.

IMG_3032Cut your small section in half and roll one piece through the thickest setting on your pasta machine.  Fold it in half and run it through again.  Continue to fold and run through until you get a nice uniform piece.  When you get a nice piece start rolling it through thinner settings until you get to the second smallest setting, or smallest, depending on your preference.

IMG_3033Cut your long piece in half.  This is totally optional, I do it because my pasta machine is terrible at cutting the noodles so the longer they are the more of a pain it is for me to separate them.

Dust with more flour and run it through your choice of noodle.  I always use my linguine cutter again because I have to separate all my noodles after they have been cut and that takes twice as long on the spaghetti cutter.

Repeat steps with all the dough.

This is also where I get help.  Lots of help.  Three kids fighting over who gets to help in fact!

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IMG_3035The next step is optional.  I like to hang my noodles partly because I freeze half of them and partly because I find if they dry for a half hour or so they just come out a nicer texture.  You can however cut and boil your noodles right away.  If you don’t hang them, flour them liberally as you continue to cut the rest or you’ll get a big pile of noodles all stuck together.

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I use my laundry rack to dry my noodles.  And yes I wash it before and after!IMG_3042It looks like a lot of noodles but this is barely enough for two meals for my family.

Once your noodles have hung for a bit get a big pot of salted water boiling.  Add your noodles and cook for about 5-7 minutes.  I’ve never actually timed it I just keep sneaking noodles and trying them until they are ready.

Drain and serve any way you like!

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Beet Pasta

3 eggs, room temperature

3-4 cups all purpose flour

1/2 cup beet puree

Combine eggs, 3 cups of flour, and beet puree into a stand mixer.  Mix with the dough hook until well combined.  Continue to add flour until you get a smooth, elastic, and not sticky dough.  Let rest for at least half an hour.  Roll out and cut.  Boil in salted water for 5-7 minutes.