Earth Day | Grow Your Own Veggies

by Jennifer Lynn-Pullman on April 22, 2014

plants

 

I try very hard to be kind to our planet everyday, not just on Earth Day.  Our family recycles as many things as we can.  We try to turn off lights and unplug appliances that we are not using.  Buying food locally helps to reduce air pollution, by decreasing the travel time our food takes to move from where is it produced to our tables.  We love to purchase our milk at The Market at Delaware Valley College.  The milk is produced and bottled locally.  Each week I return in my empty glass milk bottles when I purchase new milk.

milk

 

In addition to purchasing local foods you can also grow some of your own produce.  Last week my daughter and I planted swiss chard, romaine lettuce, green leaf lettuce, cabbage, spinach,and strawberries.   These are cool weather veggies that are planted in early spring.  Other veggies prefer warmer weather so we need to wait for those.  We also planted herbs: basil, dill, parsley, rosemary, sage, and thyme, which are not ready to be outdoors just yet!

lettuce

 

swiss chard

 

cabbage

 

herbs

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Macadamia Nut Encrusted Salmon {Recipe Redux}

by Jennifer Lynn-Pullman on April 21, 2014

 

Macadamia Encrusted Salmon

For this month’s Recipe Redux challenge we were asked to share a recipe using a treasured piece of cookware passed on to us from the kitchens of our favorite relatives.  I was given a nut grinder that belonged to my grandmother after both she and my grandfather passed away.  They used the nut grinder to grind pecans that they used for my favorite cookie recipe.  I shared their recipe for Crescent Cookies in December.  I have always admired things that are “old” and have a history behind them.  My grandfather wanted to make sure I was given this kitchen gadget, so he wrote my name on it and thankfully wrote the story behind it right on the grinder.  You can possibly see it in the picture.  The grinder was given to my grandmother, Hanni, as a bribe to go the the dentist in 1925.  My grandmother was born in 1921, so this made her about 4 years old at the time.  What four year old do you know who would be excited about a nut grinder?!  

DSC_1358

 

Food Grinder, purchased in 1925 in Germany

 

mom-mom

My Grandmother Hanni and her doll.

My grandparents were both born in Germany and immigrated to the United States before they were teenagers.  My grandmother came to the U.S. with her parents and half brother.  My grandfather took the long journey here alone.  His parents were no longer married.  His mother came to the U.S. earlier to get a job and a place to live.  When she had enough money saved to purchase a ticket for him she sent it to my grandfather in Germany.  My Great-Grandfather apparently tried to convince him to stay, by promising him a bike, but my grandfather refused and joined his mother.  He was about the same age as my son now.  I can’t imagine Tyler taking such a long journey on a boat alone to a new country!

mom-mom family

My grandmother, her brother Harry, and her parents.

poppop

My grandfather Werner before he left Germany.

DSC_1364

I decided to use the nut grinder to make a coating for my families favorite fish, salmon.  Macadamia nuts shredded and combined with panko bread crumbs provide a wonderful crunchy coating.

Macadamia Nut Encrusted Salmon {Recipe Redux}
Flavorful and crunchy salmon recipe.
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Ingredients
  1. 4 salmon fillets
  2. 1 cup panko bread crumbs
  3. 1 cup ground macadamia nuts
  4. Pinch of salt and pepper
  5. 1/3 cup soy sauce
  6. 1 glove garlic minced
  7. 1/2 teaspoon minced ginger
  8. 3/4 teaspoon brown sugar
  9. 1 egg beaten
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine bread crumbs, macadamia nuts, salt, and pepper.
  3. Combine soy sauce, garlic, ginger, and sugar.
  4. Dip salmon into soy sauce mixture, then into egg, and finally into bread crumb mixture coating well.
  5. Place in a baking dish.
  6. Bake at 350 degrees for 20 -25 minutes.
Nourished Simply http://nourishedsimply.com/
mandp

My grandparents with Tyler 2003.

 


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