God's Growing Garden: Tabouleh Salad

Find out why fresh parsley is so good for you: God's Growing Garden: Tabouleh Salad

Tabouleh Salad

Tabouleh Salad

If you like parsley then you'll love this salad - delicious and nutritious.

3 or 4 medium tomatoes (washed and diced - with the stem base cut out first)
1 large cucumber (preferably an English cucumber) (peeled and diced)
1 medium vidalia onion (peeled and chopped)
1 large green bell pepper (optional) (washed, deseeded and chopped)
2 cups of parsley (or more to taste) (washed and chopped) (measure the parsley before chopping)
juice of 1 lemon
2 tablespoons of olive oil (or more to taste)
1 cup quick bulgar wheat (usually available in the natural section of your grocery store)
sea salt or garlic salt (to taste) (regular table salt may be substituted)
ground black pepper (to taste)

1.  Firstly, soak the bulgar wheat in 1 cup of water for an hour.

2.  Prepare the vegetables as described above (do this step while the bulgar is soaking).

3.  Stir the vegetables, bulgar, lemon juice and olive oil together and then season to taste with salt and pepper

ENJOY!!

God's Growing Garden: Grape Juice

Learn more about resveratrol: God's Growing Garden: Grape Juice

Creepy Squash Crawlers

Creepy Squash Crawlers

I call them "Creepy Squash Crawlers" but actually these bugs are called "Squash bugs".  These bugs are very destructive to many plants in the squash family - pumpkins, gourds, squash and even watermelon.  They resemble the stink bug and boxelder bug (I'm not an entomologist so maybe they are in the same family as those two types of bugs).

Just look at the destruction - they have actually gouged out some of the squash flesh!

I have not yet been able to find a suitable deterrent (I try NOT to use any chemicals - we garden as organically as possible). 

If you have any success stories or know how to organically prevent these bugs then please leave a comment - Thank you. 

Chosen Fruit

"You did not choose me, but I chose you to go and bear fruit - fruit that will last.  Then the Father will give you whatever you ask in my name.  This is my command:  Love each other."  John 15: 16 & 17

(This is the last of an eight part series on John 15)

We finish off this series again talking about "bearing fruit and fruit that will last."  It is harvest time and I am reminded of a wonderful pear tree that was just overflowing with perfect pears - so many that they couldn't all be harvested.  I was proud of this tree and I wanted to make sure that this tree stayed healthy and fruitful - making sure that it had plenty of water and the proper nutrients.  It is the same with us - When we are fruitful we can ask the Father for "whatever" in His name.  Now remember - (this is very important)- asking must be in harmony with Christ's nature.  God's nature and God's will should be our desire. 

These verses also talk about love.  Love is not just a command but Love is an essential character to being a Christian. 

Christ's love is for everyone.



Part 1:  The True Vine

Part 2:  We are the Branches

Part 3:  A Fruitful Branch
Part 4:  Branches Wither Away

Part 5:  As the Father Has Loved Me
Part 6:  Complete Joy
Part 7:  A Friend's Love 

Canning Your Own Grape Juice

Making Grape Juice from scratch

This is my super easy, delicious and nutritious grape juice recipe.  Grapes are so full of antioxidants like "resveratrol" from the skin (resveratrol is said to be an anti-aging supplement and even helps prevent breast cancer) and "grape seed extract" (which is said to help the body fight viruses, allergens and carcinogens).  I am not a doctor but just do some research on your own and you will find many studies showing strong results in "grape antioxidant's" favor. 

12 cups of concord grapes (removed from the vine, washed and sorted) NOTE: I discard/compost any grapes that have bird poop droppings or any grapes that look wormy.

4 cups of sugar

32 cups of water (preferably filtered water)

1.  Prepare your grapes as described above (remove from the vine, wash & sort).
2.  Gather your canning jars, lids and rings (you will need 8 quarts).  Canning Basics - Jar Sizes.  Also, gather all other canning supplies:  Other Canning Supplies
3.  Start the water boiling for Jar sterilization:  Sterilizing Jars & Lids and in a different stock pot boil the 32 cups of filtered water.
 

4.  By now your jars should be sterilized and ready to be filled.  Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar).
5.  Fill each jar with 1 1/2 cups of grapes (that have already been washed and sorted) and also add 1/2 cup of sugar to each jar (on top of the grapes).
6.  Now fill each jar with the boiling filtered water up to the threads of the jar (about 1/4 inch to 1/2 inch of headspace) 

7.  Wipe the rim of each jar with a damp cloth making sure that any juice or sugar residue is gone (any residue left on the rim can stop the jar from sealing).

8.  Place a sterilized lid on each jar and then tighten a ring on each jar.
9.  Place all jars in a "Water Bath Canner" and process (boil) the filled jars for 30 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar) 
10.  After boiling for 30 minutes remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens).  You will hear the wonderful popping sound of your jars sealing.

11.  Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then enjoy a little bit of summer.  
(I wait at least 3 months before drinking my grape juice to really give the juice a chance to absorb all the flavor from the grapes - but if you are impatient then wait 2 months at the very least)

NOTE:  When you are ready to drink this grape juice - simply open the jar and lift the lid (there should be a "pop" sound when lifting the lid).  Then pour the juice into a strainer to separate the grapes from the juice.  Then the juice is ready to drink.

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The Basics - Making Croutons From Scratch

Italian Bread

Making Croutons from Scratch

Most people don't realize how easy it is to make croutons and how much better they taste than store bought croutons.

Recipe

1 loaf of bread (Italian or French bread or multi-grain)

1/3 cup melted butter

garlic salt (to taste)

dried basil, oregano or Italian seasoning mix (to taste - I use about 1/2 teaspoon)

ground black pepper (optional)(to taste)

Cutting up Italian bread for croutons

1.  Cut the loaf of bread into cubes.

2.  Melt the butter and stir in the basil (oregano or italian seasoning) and black pepper

3.  Drizzle the melted butter herb mixture over the bread cubes and stir slightly

4.  Spread these bread cubes on a baking/cookie sheet and sprinkle with the garlic salt (to taste).

 

5.  Bake in a preheated 325 degree oven for 10 minutes - then flip or stir slightly and bake for another 10 minutes or until desired crispness (if you like a softer crouton then do 7 minutes twice) and then cool. 

ENJOY!!

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