Dig for Your Dinner

digging up my backyard, one vegetable at a time

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Pumpkin Risotto Recipe

By Mavis Butterfield on November 2, 2016 · 2 Comments
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Pumpkin Risotto Recipe

If you’re like me and can’t resist the urge to grow pumpkins or you have a surplus this year, this recipe for pumpkin risotto is so delicious, you’ll wonder why you’ve never made it before. I always thought risotto was super hard to make… but it’s not. Trust me. You can do this.

chopped pumpkin

Ingredients

4 cups chicken broth {I used low sodium}
2 tablespoons olive oil
1 large onion, minced
Salt and pepper to taste
2 tablespoons fresh sage, finely chopped {can use dried}
2 cups pumpkin, peeled, seeded, and chopped{1 squash equaled about 4 cups for me}
1 large clove garlic, minced
1 1/2 cups arborio rice
1 cup dry white wine {sub chicken broth or water if you don’t want to use wine}
1/2 cup Parmesan cheese, grated

Directions

Over low heat, warm the chicken broth in a small saucepan. While broth is warming up, saute the onion, salt, and pepper in the oil for about 4 minutes over medium heat. Add the sage and continue cooking for an additional minute. Add the chopped pumpkin and garlic and cook an additional 4 minutes. Finally, add the rice and cook for about 3 more minutes, stirring constantly.

Add the wine or substitute and cook 3 minutes or until the liquid is absorbed, stirring often. Slowly add in the chicken broth about 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. The risotto should take about 30 minutes from start to finish for all the broth to be absorbed. Remove from heat, immediately stir in the cheese and serve.

~Mavis

Dig For Your Dinner November/December eBook

By Mavis Butterfield on October 30, 2016 · Leave a Comment
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November ebookThe holidays are approaching and the gardening has slowed down significantly.  November and December are a great time to slow down and enjoy time with your family and friends.  I like to use elements from my garden to decorate my table, home, and to give as gifts this time of year.  It’s kind of a passive gardening that I find super satisfying.

If you planted a fall garden, you’ll likely make your final harvest now.  It’s time to get serious about winterizing your pots and garden beds.  The chickens, if you decided to take the plunge, will need a little extra cold weather TLC too.

In this month’s eBook, I’ll cover everything you can imagine about winter garden prep.  We’ll go over how to harvest those final bits of garden goodness, I’ll give you a detailed guides to caring for the chickens in winter, and TONS of DIY Christmas gifts and holiday decor ideas that you can make by simply foraging through your yard.

Now get out there and Dig For Your Dinner,

~ Mavis

Want to get more out of your garden next year?  It’s never too early to get a jump start and snag January, February, March, April, May, June, July, and August, September, and October’s gardening eBook edition too, if you haven’t already!

A Surprise Herb Garden

By Mavis Butterfield on October 27, 2016 · 2 Comments
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oreganoDon’t you just love it when you walk outside to do one thing and you end up doing something totally different? Well yesterday I did just that. I went out to sweep off the back porch and ended up creating a new little herb garden.

oregano

As I started to sweep the porch I noticed our little patch of oregano was totally overgrown so I grabbed my favorite pair of pruning shears and gave it a trim.

lucy-puggle-dog

Lucy started to dig. And when she did, I started to see the possibility of a tiny herb garden in that spot.

thyme

So I grabbed a shovel and dug up the thyme plant that’s been hanging out at the base of the espalier trees for the last year and a half.

purple-coneflower

And the echinacea seedlings I started this past spring.

mini-herb-garden

And moved all the herbs {along with some shasta daisy starts and 2 sage plants} to the little patch as well. In the spring I’ll add a few chive plants and a rosemary bush and call it good.

Garden chores are rad. Even when they’re totally unexpected. 🙂

Have a great day everyone.

 

~Mavis

Harvesting Hubbard Squash and Other Fun Stuff

By Mavis Butterfield on October 26, 2016 · 3 Comments
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squash-vines
It feels like 457 days since I last wrote about my garden. I’m back now and starting to feel like myself again and that’s a very good thing. So let’s talk about squash I harvested yesterday, shall we?

squash-vines

Our Western Washington squash patch did pretty well this year all things considered {shade, tiny growing area, a puggle dog digging up the area constantly} and I’m pleased with the results.

squash

It’s not the size of the garden that matters, but rather what you can eek out of a space. Or at least that’s what I keep telling myself while we are here at this house anyways. This year we ended up with 3 pretty good sized hubbard squash,  6 buttercup squash {which happen to be excellent for roasting} and one gold nugget squash.

Squash… it’s what’s for dinner. 😉

Have a great day everyone,

~Mavis

 

Pumpkin Cheesecake Ice Cream Recipe

By Mavis Butterfield on October 5, 2016 · 3 Comments
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Pumpkin Cheesecake Ice Cream recipe

All my  favorites in one recipe {can it get any better?}. Ice cream. Yes! Pumpkin. Yes! Cheesecake. Yes! My brain can barely handle all of the yummyness. Dessert before dinner tonight?  I’m thinking so!

Ingredients:

Bring 8 oz cream cheese to room temp
1 cup sour cream
1 cup pumpkin puree {Here is my Pumpkin Pie Puree Recipe}
2/3 cups sugar
1/2 cup milk {2%}
3 teaspoons pumpkin pie spice { easy recipe for Pumpkin Pie Spice recipe}
Pinch of salt

Pumpkin Cheesecake Ice Cream

Directions

In a  large bowl or stand mixer combine the first 4 ingredients and mix until smooth. Add in the milk, salt and pumpkin pie spice continue to  mix until combined.

Put the mixture into an ice cream maker, {I use a KitchenAid Ice Cream Maker Attachment}  freeze following the manufacturer’s directions. Try not to eat it all in one sitting!

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