(Makes 4 large wraps – 8 halves as pictured above)

For the dough:

2 cups of unbleached flour
2 tbs olive oil
enough water to make a soft dough

Kneed together until rubbery and firm, cut into 4 pieces and let sit for 10 minutes until softened.

Take each ball and stretch it out a little. Butter each piece of dough with 1/2 tsp of butter and fold it into a ball incorporating the butter.

Let the dough sit to soften for 20 minutes while you prepare the following:

6 cups of shredded fresh veggies- use your favorite, I like mixed lettuce, peppers, onions, carrots & tomatoes.

Cook 1 thinly sliced chicken breast in a frying pan, lower the heat and add 4 tbs of ketchup, 1 tbs of hot sauce, 1 tsp honey and 1 large clove of minced garlic. Let simmer for 5 minutes.

In a large 14” skillet, add 1/2tsp olive oil, warm the oil.

Roll out the 4 balls of dough as thin as possible onto a floured surface.

Lightly fry each piece of dough in the skillet until golden dots form, then tun them over. About 1 minute 30 seconds each side.

Assemble the wraps by placing a scoop of the chicken and sauce in the center of each (feel free to add cream cheese) and 1.5 cups of veggies in each. Add a dash of salt and cracked pepper and roll tightly.

These are great for lunch, dinner, snacks or a picnic.

This is an excellent way to eat a ton of veggies, all different varieties from the garden.

Julienne or grate 6 cups of vegetables Onions are a must and any of the following mixture will do (lettuce, cabbage, carrots, spinach, celery, mesclun mix, peppers…)

Lightly wilt the veggies in a large pan with a pinch of salt and a tbs of water.

Beat together 5 eggs, 2 tbs of tamari and ½ tsp pepper. Flatten veggies out on the bottom of the pan and pour the egg mixture over top. Let cook on medium heat until solid.

Serve with fresh spring onions and rice or simply eat it alone – We love it for breakfast too.

1 cup tree onion top bulbs
3/4 cup vinegar
1/4 cup water
1/8 cup sugar
1 tsp pickling spice

Simmer all the ingredients (except spices) in a saucepan until onions are medium soft. Pour into a sterilized bottle with pickling spice.

We had an abundant crop of Chinese cabbage this year and I made a few pans of cabbage rolls for the freezer. It’s nice to dig into them from time to time and still reap the benefits of our garden with some warm cabbage rolls in the winter.

1 6×8 pan
6 large cabbage leaves blanched in salt water and patted dry
4 cups cooked rice
½ lb of ground meat, mushrooms or tofu
1 small onion minced
1 clove of minced fresh garlic (optional)
Dash each of marjoram, thyme, chopped fresh parsley
3/4 tsp salt
1/2 tsp pepper
3 cups stewed tomatoes
2 tbs fresh basil
2 tbs honey
¼ cup sheep feta

Fry the meat (or mushrooms/tofu) with onion and garlic. Stir in cooked rice until warmed. Add marjoram, thyme parsley, salt and pepper and stir together.

In a saucepan, warm the stewed tomatoes with the honey and feta. Set aside.

Fill each cabbage leaf with a scoop of rice mixture and roll tucking in the ends.

Top with the warm tomato sauce.

This can be frozen as is then taken out and cooked in the oven on 350 for 45 minutes. To serve right away, simply bake in the oven for 15 minutes.

Hey all,

I haven’t had much time to post lately; it has been a very busy summer. We had some unique weather having frost in both July and the end of August but all-in-all we still had a great summer. The greenhouse has produced well and we are still harvesting the patio pickles and tomatoes, tomatoes and more tomatoes. The new rear garden has produced fairly well given that we had an early issue with slugs.

We have harvested and froze several bags of sugar snap peas and turnip tops. I had so many cabbages that I mad a batch of 40 cabbage rolls for the freezer. I also pickled the tree onion bulbs and froze several packages of homemade Chinese food with garden guy ding and fresh cherry sauce. We have been eating peas, spinach, romaine, radishes, zucchini, strawberries, blackberries, currants, raspberries, carrots and potatoes for months.

We still have a lot left to harvest including winter squash, and a little of all of the above, oh and did I mention lots of tomatoes ;).

On our other 5 acre property we picked and froze approximately 150 cups of blueberries and about 15 cups of partridgeberries from which I will make partridgeberry jelly to serve much like cranberry jelly come Christmas.

The calendula has been beautiful, I have been gathering and drying the petals for adding to soap and skin preparations. I now have several plants drying in the attic of the garage for seed collection.

The corn, peppers and broccoli were the only disappointments this year so I plan on trying new varieties next year and staking the corn better as the winds here are very high.

As for projects, we had various small ones throughout the summer. DH fixed the skylight in the coop, I cut and limbed several small trees from which DH made a stick fence which will act as a trellis for the raspberries, we moved a few plants and did general maintaince.

Along with our own garden work, we spent a few evenings landscaping a neighbor’s property, we put in a cascading rock wall on the bank in front of their lawn, and edged the entire lawn with a flower garden, I transplanted many many plants from my garden…They we very pleased.

We have also been helping a young man set up a permaculture farm on our 10 acres of agricultural land which we are in the process of turning over to him; I do hope this is the right decision as I am not sure if farming is a romantic notion to him of if his really willing to get his hands dirty, many people these days think you can learn everything from books and the internet. While it does give you some basic knowledge it does not give you the experience. One thing he said was that he is afraid to make a mistake…Funny, mistakes are a part of learning and something we will make until the day we die, and it’s what gives us real life experiences. I am keeping my fingers crossed that we can help him grow a successful farm.

I have also spent much time designing, drafting and acquiring quotes for a new home I will build in the spring, if all goes well, I will be spending less time in my garden in the coming years as I set my sights on constructing new homes.

I have attached a slideshow above with a few pictures of my garden, some scenic shots of places we have hiked (yes we managed to find time out for a few beautiful walks) as well as a hodgepodge of flowers and garden happenings.

The weather has the nip of fall in the air and so this season comes to an end…

It may be a while before I post again, hopefully I will post a few during winter.

OVERKILL: Why Pesticide Spraying for West Nile Virus May Cause More Harm Than Good
Prepared by the

Toxics Action Center and Maine Environmental Policy Institute

We have been harvesting chinese cabbage for a few weeks now. The spinach is all harvested and I am planning on setting out a fall crop. The greenhouse is busting at the seams with green tomatoes, cucumbers and the pepper plants have started to flower. Strawberries are almost gone and the fragrant squash and melon flowers are in full bloom, some with small fruits. Snap peas are doing great and ready to stir-fry this week….mmmmm.