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letsgogardening · 4 years

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Garden update 2/23/2020

Backyard update 1 of 2

Back garden pea row=

top left= kale,

Bottom left= what we think is a wild Chamomile and some spinich that will be pulled for new plants in the next week or so.

Too right=blue bean bush, borlotto di vigevano nano beans

bottom right= kale tuscano

Top left= we think there's a celery growing and what we think is kale. The questionable kale will be pulled soon to make space for crop rotation.

Bottom left= onions

Top right= lettuce that we are letting go to seed

Bottom right= lettuce that may also be allowed to go to seed.

On the left side is a Moringa tree that may or may not be dying but we won't know for a few weeks more.

The lemon tree has lots of little buds on it and is currently kind of covered by the Michillin cabbage that we are allowing to go to seed.

Top right bed is Copohagen cabbage and the bottom right has squash seeds that have yet to show.

An almost full view of the space we have to work on the back, I moved all of the extra debris and such to one space.

Beans from the other side

Beans

The questionable Chamomile, spinich to be pulled and Kale

Lettuces

Onions, possible celery and the to be pulled kale

Copohagen cabbage and not yet sprouted squash.

*reposted because for some reason tumbler is eating/goofing my posts

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wildestdreamsgardens · 4 years

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Autumn. Tuscano Kale ornamental but delicious

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agilenano · 5 years

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Agilenano - News: Creamy Zuppa Toscana is thick, rich and creamy sauce mixed with chunks of potatoes and spicy sausage all blended together with bacon chunks and kale to make a savory Italian soup

This is a MUST make soup this fall! Delicious and creamy zuppa toscana that tastes just like it is from the Olive Garden! If you love copycat recipes from your favorite restaurants try these Creamy Chicken Gnocchi Soup (Olive Garden Copycat), Copycat Panera Broccoli Cheese Soup, The Best Avocado Egg Rolls (Cheesecake Factory Copycat) or Fuji Apple Chicken Salad (Panera Bread Copycat). Creamy Zuppa Toscana I have been a little under the weather lately, so all that sounds good to me is soup and breadsticks. We have been going to Olive Garden a lot lately. Their soup, salad, and breadsticks never disappoint. Zuppa Toscana is creamy and amazing, while hearty and filling. I love the potatoes in the soup. The sausage and bacon added to it give it a great flavor. It is warm, creamy and smooth and it definitely hits the spot every time! This is as close to the real deal at Olive Garden as it gets and it is absolutely fantastic! What you need to make Zuppa Toscana I love the Olive Garden. It is my restaurant of choice. Mainly for the soup, salad and breadsticks. Zuppa Toscana is one of my favorite soups to get there! I think it is awesome when you can make the same delicious soup at home that tastes straight from the restaurant. Chicken broth: helps add in a rich broth flavor. Heavy cream: makes a heavy, thick base that soaks up the potatoes and adds bold flavoring. Italian Sausage: cook this up and have those thick pieces of savory sausage in every bite. Bacon: who doesn’t love some bacon in their soup! Russet potatoes: tender chunks of potatoes in every bite. Onion: diced up and added for a little crunch on your texture. Garlic cloves: minced with a subtle hint of garlic in the broth. Spinach or Kale: adds color, texture and a great flavoring to the soup. Salt and pepper: just a dash for taste! How to make zuppa tuscana There are a few steps to take to prepare this Zuppa tuscana soup but don’t let that discourage you! This soup is a tried and true soup that will not let you down. It is worth every step not only in the aroma you will be smelling in your home but in every warm bite you take. My favorite part about this soup is all the flavor that goes together. Even cooking your potatoes in chicken broth brings out the rich flavors in the potatoes. Enjoy your soup in less than an hour and you will appreciate the few extra steps to get there! Cook your meats: Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside. Prepare your potatoes: Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized. Boil your potatoes: Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender. Sauté: While the potatoes are boiling, sauté the onion and garlic until tender and set aside. Combine ingredients together: Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream. Cook: finish by cooking until heated through and add salt and pepper to taste. Make Zuppa Toscana in a slow cooker This soup is so simple to make and comes out tasting like gold! It doesn’t take long to cook on the stove but for those busy days it is nice to have another option. Cooking in a slow cooker is just as great as having it on the stove top. You still prepare your ingredients and then add to the slow cooker to finish while you have a days work. The great thing about a slow cooker for soups is it allows the flavors to blend so well together and add an extra creamy flavoring while soaking in the warm bowl. Brown your bacon and sausage: Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside. Prepare your potatoes: Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized. Boil your potatoes: Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender. Sauté: While the potatoes are boiling, sauté the onion and garlic until tender and set aside. Combine ingredients together: Once potatoes are tender, add sausage, onion and garlic to the slow cooker. Leave out the kale or spinach until the last 30 minutes. Slow cooker: cook on high about 3 to 4 hours or low for about 5 to 6 hours. Last 30 minutes: add in the kale or spinach to your slow cooker. Tips for making Zuppa Toscana I love Zuppa tosacna just the way it is! You can’t go wrong with this soup and all the flavoring it has. This is a tried and true favorite recipe of mine and I have loved it since I went to Olive Garden for the first time. If you need a few changes here are a few that we have tried in the past. We still keep going back to my original recipe though! Instead of using heavy cream you can use half and half or 1 cup of milk with 3 tablespoons of cornstarch whisked in. The heavy cream gives it the most flavoring though! If you like more vegetables added in try carrots or corn. I have the option of spinach or kale in the ingredients in case you prefer one over the other. Crisp the bacon and then set aside until ready to serve, so that it doesn’t get soggy. To add more spice the Italian sausage can be heated or changed also. Adding in a dash of pepper flakes or other seasonings to change the soup a bit too. What to serve with Zuppa tuscano We love Zuppa tuscano by itself most days it is always nice to have a few more options if you are having a dinner party with family and friends. Switching the soup into a bread bowl or have a side of homemade breadsticks like these 20 Minute Italian Bread Twists or Perfectly Soft and Buttery Rolls are always nice to add with this soup. A side salad like Strawberry, Apple and Pear Spinach Salad with an Apple Cider Poppyseed Dressing, Bacon Pear Gorgonzola Salad or Autumn Chopped Salad with Creamy Poppyseed Dressing are always a hit! Storing creamy zuppa tuscano I don’t think I could ever store Zuppa tuscano soup! haha I would be sneaking it every day that I knew it is in my refrigerator or freezer. It is seriously one of my favorite soups that I could eat All. Day. Long! It is best to make this either the day of or ahead a couple of days. Freezing is not the best for this soup but can be done with a little extra care. Enjoy your soup for as many as you can! Making ahead: this soup is great for making ahead. You can make ahead and cook it in the slow cooker or make it ahead and place it in an airtight container to leave in the refrigerator until you are ready to cook. Leave out the spinach or kale for making ahead so it does whither or ruin your spinach. Refrigerator: prepare and make this soup as instructed. When ready to refrigerate, simply let it cool and place in an airtight container or ziplock bag. I always like to remove the spinach or kale and replace with new ingredients when I reheat. This will last in your refrigerator for 2 to 3 days. Freezer: zuppa toscano doesn’t do well in the freezer and will separate when reheating. Just remember to reheat slowly. Again, you will want to remove the kale before freezing. It will have a different taste and sometimes the potatoes become too mushy in the freezer. If you are making ahead and can freeze it that way, just cook up the ingredients and leave out the potatoes and spinach or kale. This will last about 1 month in the freezer. Reheating: it is best to have the soup cooked and refrigerator for the best results; however, if you are freezing the soup, you will want to reheat slowly stirring occasionally so you do not smash your potatoes. More Soup Recipes Chicken Tortilla Soup Slow Cooker Creamy Chicken Tortellini Soup Cheesy Vegetable Soup Beef Barley Soup Creamy Chicken Broccoli Soup Creamy Zuppa Toscana Delicious and creamy zuppa toscana that tastes just like it is from the Olive Garden! 3 cans (14 ounces) Chicken broth 2 cups heavy cream 1 lb Italian Sausage 1/2 pound bacon 4 russet potatoes 1 medium onion (diced) 2 garlic cloves (minced) 2 1/2 cups chopped spinach (or kale) salt and pepper (to taste) Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside. Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized. Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender. While the potatoes are boiling, saute the onion and garlic until tender and set aside. Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream. Cook until heated through and add salt and pepper to taste. Original post November 19, 2013 Updated post September 29, 2019 #Vegetables #MainDishes #Soups #SideDishes #Family

Agilenano - News from Agilenano from shopsnetwork (4 sites) https://agilenano.com/blogs/news/creamy-zuppa-toscana-is-thick-rich-and-creamy-sauce-mixed-with-chunks-of-potatoes-and-spicy-sausage-all-blended-together-with-bacon-chunks-and-kale-to-make-a-savory-italian-soup

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tcmae938 · 5 years

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Zuppa Tuscano Soup it's what's for dinner! Only carbs comes from the cauliflower and kale. Thanks to @landolakesktchn HWC!! https://www.instagram.com/p/Bsjv7CvAacM/?utm_source=ig_tumblr_share&igshid=5zb5q7jbzqkr

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dontyouloveolives-blog · 7 years

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my other harvest yesterday 🌱🌱🌱 it's been so hot and humid here in japan. today it's raining all day and it's saturday yet i have work, it's the last day of training for the new folks and i'm doing my last presentation today. i'm ready for it to be over so i can have my one relaxing day off tomorrow! anyways today for lunch i'll be eating what i harvested yesterday! mixed lettuce (of 7 kinds) and i harvested tuscano and curly kale for the first time this year! the lettuce was my second round of harvest. i hope it keeps giving me more! so happy this year. my second year of apartment gardening has been successful so far i'd say! 😊😊😊 happy saturday everyone!!! 💚💚💚 . . . #plant #plants #planting #plantbased #gardening #garden #apartmentgarden #containergarden #balconygarden #green #greens #grow #growyourown #homegrown #spring #eat #fresh #healthy #kale

#growyourown #balconygarden #grow #plant #gardening #green #homegrown #eat #apartmentgarden #plantbased #greens #plants #spring #fresh #planting #garden #healthy #containergarden #kale

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taylorsamsnj-blog · 7 years

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Today’s Specials RED BANK ONLY!!

Wednesday August 23rd

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Soup of the Moment: Kale & White Bean

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Fried Eggplant-Roasted Peppers-Baby Arugula-Basil Pesto

Fresh Mozzarella-Grilled Sourdough-Side Caesar Salad

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Blackened Shrimp-Crispy Corn Tortillas-Corn Salsa

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Pineapple Arnold Palmer

Irish Cream Latte w Whipped Cream (Hot or Iced)

Dessert: Carrot Cake

#dailyspecials

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rachelclewis · 7 years

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Soupavore

I have become an expert on soup. I have a few recipes that I can whip up in the crock-pot that I enjoy – broccoli cheddar, Tuscano kale, a basic chicken noodle that I sex up with salsa – but I bored of my own cooking quickly after my jaw surgery. Twelve days into my eight-week liquid diet, it was time to venture out.

Harmon’s, the local grocer, has a variety to chose from in their deli. One standout is the red potato and onion. It is generously loaded with bits of thick country cut bacon and small pieces of celery to fool you into thinking you ate a vegetable. The sharp cheese flavor is unsubtle and aggressively salty. It might actually be too salty. It’s hard to tell when I’m simply delighting in the fact that, fifteen minutes after I have it for dinner, I can still taste it. Just as though I really ate something.

Wasatch Brewery’s corn chowder is creamy and sweet. The color and flavor is fresh and sunkissed; there are no brown or tinny notes of canned corn. Normally I would exclaim “and not too filling” as a positive attribute, but that isn’t my problem right now. Right now I worry that I’ll ever feel “filled” again.

I know Noodles & Co. is a chain, but their tomato basil bisque is truly lovely. There is slight complexity in the flavor, as both the citrus and the earthy tones of the tomato are featured on different levels. Still, this is not an adult soup. It is lively and bright and would pair perfectly with a crisp buttery grilled cheese cut diagonally for optimal dipping, the molten cheddar webbing out between the fanned halves. Alas… the grilled cheese will have to wait.

“Four weeks in, you are really going to want a burger,” my surgeon told me. “That’s what all my patients say.”

This is week four, and I don’t miss hamburgers, per se. Don’t get me wrong; I could go for a burger. But it isn’t what comes to the fore when the hunter-gatherer part of my brain starts to forage for ideas while the rest of my mind is still focused on another task. It isn’t any particular flavor, actually. What I crave is texture and density. A variety of temperature and solidity. Sustenance that will resist and put up a fight, and not voluntarily be lifted by a spoon.

I want to break a cold branch of celery with my incisors and then crush it mercilessly between my bicuspids. I want to feel the greasy graveled skin of a deep fried drumstick against my lower lip just before I tear into the muscle, releasing the steam as I peal it back to the grey and purple marbled bone. I want to stab through layers of steak, potatoes and an over medium egg with the tines of a fork and then force the too large perfect bite through my lips and onto my tongue where the flavors will splash and mix and divinely expire, reduced to mashed splendor and disappear. Bite. Chew. Repeat. Heaven.

Hell. I’d kill for a crouton. Just something crunchy to top my tomato bisque.

Not yet, though. This is week four. Four more to go.

There was a part of me that was really looking forward to this surgery. That was, very specifically, the part of me with post-election depression that allowed me to put on an extra ten pounds that I’m calling my “Trump bump.” I was told that I would lose at least ten pounds, maybe more. I’ve lost five. I’m blaming that on the fact that cheese is so easily liquidized, especially in - for example - hot soup. Now I can see that as soon as I get the green light to chew those five pounds are going to come right back. And then some, if I’m not careful.

After all, I make a great grilled cheese.

#blog soup foodie

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iseultsdream · 10 years

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First snow, Tues Nov 12 - in the garden - Tuscano Kale

#kale #tuscano kale #vegetable #my garden #snow #snowfall #fall #autumn #november #photo #photographers on tumblr #photography #iseultphoto #island #martha's vineyard #massachusetts #new england

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letsgogardening · 4 years

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Backyard update 3/11/2020

Part 1 of 2

We've gotten a ton of rain this last day and looks like the forecast is rain until the end of the week.

Front and back picture of the first 2 beds

top left= kale that's finally getting a few sprouts

Bottom left=the wild Chamomile is taking over the bed but producing lots of flower heads. We're very happy to get lots of flowers because besides being bee attractants we're going to trim some off and use them for homemade soaps.

Top right=blue bean bush, borlotto di vigevano nano beans

bottom right= kale tuscano

Top left= the questionable kale and celery are growing pretty well. Still have yet to pull the kale but should be in the next week or so

Bottom left= onions

Top right= lettuce that we are letting go to seed

Bottom right= lettuce that is definitely going to seed

Cabbage, squash, lemon tree, Moringa tree and the tall bed

Michillin cabbage heads, we'll probably be harvesting the big head soon also, there's a little tomato plant in there

Copohagen seed pods

Lemon tree with the bok choy and a close up of the Copohagen seed pods

Some better pictures of the Copohagen cabbage and brocolli

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letsgogardening · 4 years

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Backyard update pt 1 of 2

Week ending 3/21/2020

Garlic bed

Top left= kale

Top right= blue bean bush, borlotto di vigevano nano beans

Bottom left= Spinich and volunteer wild chamomile

Bottom right= kale tuscano

Close up of some borlotto di vigevano nano beans pods.

Top left= the questionable celery might actually be a sort of cilantro. The questionable kale is being left up for now but we also know we have some Kohlrabi growing in this bed.

Bottom left= onions

Top right= lettuce that we are letting go to seed

Bottom right= lettuce that may also be allowed to go to seed.

Top right bed is Copohagen cabbage, we harvested one of the heads and plan on eating it this week. The other we'll let grow a little longer. The bottom right has squash seeds that have yet to show so we planted some of the pre sprouts from the seed chamber.

The lemon tree has lots of little buds on it and is still kind of covered by the Michillin cabbage that we are allowing to seed.

I don't think the Moringa has survived the funky weather but I'm holding out a bit longer. If for nothing more than to use the trunk as a trellis for other plants.

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letsgogardening · 4 years

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Back yard update 1-27-2020

We started setting up for the new season so we've got some new stuff planted now

The current carrot bed, we plan on adding at least 2 more carrot beds this year as well as an onion bed.

Garlic bed, I'm thinking we might need to plant some more garlic since it's looking like not all of it sprouted. Looks to be 7 or 8 cloves actually have growth currently

Full view of the beds when we started working on them today

top left= is now Kale

Bottom left= we'll be pulling the spinich in another week or two but leaving what we think is a wild chamomile.

Top right= Now has Blue Bean Bush and Borlotto Di Vigevano Nano beans where the peas used to be

bottom right= Tuscano Kale where the Raddishes where.

Leaving these rows as they are for now with the Lettus, Onions and I can't remember what's in the top left but there is a celery plant in there

The corn and beans where pulled we planted some squash in its place. The cabbage will be left for another week or two and the peas where also pulled we are looking into a spring/summer mix to replace them. The lemon tree has some flower buds on it and the Moringa has grown a bit even with the weird cold streak we had

Cabbage in the tall bed has grown some flowering off shoots!

I think this was Kohlrabi that we planted at the begging of season and while it struggled along it's finally growing. There are some small onions between them and the cabbages.

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letsgogardening · 4 years

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Backyard update 4/5/2020

Part 1 of 2

A close up of the Blue Bean Bush, Borlotto Di Vigevano Nano Beans from this week. The Borlotto is the reddish looking pod and is ment to be a dry bean.

top left= kale,

bottom right= Kale Tuscano

Top right=Blue Bean Bush, Borlotto Di Vigevano Nano Beans

Bottom left= Spinach and volunteer wild chamomile

Top left= the questionable celery might actually be a sort of cilantro. The possible kale is being left up for now as well as the Kohlrabi growing in this bed.

Bottom left= Onions

Top section= Lettuce that we are letting go to seed as well as some new heads.

Bottom rsection= lettuce that is also currently being allowed to seed

Different shot of the Lettus's and a smaller view of the onions

Top left= Copohagen cabbage head and tomatoes

Bottom left= squash plants

Top right is the kale/Kohlrabi/cilantro bed

Bottom right the onions

Those same beds but from the other side

Hodge podg picture of the extra tall bed with the Brocolli, Michillin Cabbage and a kale plant

The Moringa tree is dead so we'll be starting some new sprouts soon.

The lemons Bok choy partner is actually a kale not a bok choy.

Close up of the broccoli and the kale next to it.

The michillin cabbage is going to pulled this week and replaced with something else as the wild birds are going absolutely nuts over the seed pods and we'd like to save some for our next growing season.

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