Living the Plantlife

photo 3So I want a garden. I want to grow squash, peppers, strawberries and zucchini. I want to grow corn and potatoes, regular and sweet, and I want to grow tomatoes and jalapenos and even herbs.  I want to grow everything. All my own stuff. Two problems: 1. I kill everything, and 2. I live in an apartment with no yard to grow a garden.  But this year I decided I just HAD to grown SOMETHING.  And after promising myself that I would not forget to water my beautiful plant babies, I decided to buy some cherry tomato plants and a few jalapeno plants.  I also decided to to grow come herbs: coriander, parsley, basil lettuce leaf, rosemary and chives.  Since I don’t have a place to put a garden, I borrowed a few planter pots from my boyfriend’s mom (she is my teacher in this whole… “growing thing”) and put four small jalapeno plants in one pot, four small tomato plants in another, and all five of my herbs into the third.  My tomato and jalapeno plants have yet to sprout, and according to their little plant information sign thingies, tomatoes take about 60 – 65 days to mature and jalapenos take 60 to 80 days to mature.  So I should see some tomatoes around the end of July and the peppers probably closer to the end of the summer.

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 I am super duper, over the moon ecstatic about my mini garden.

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When my boyfriend and I {hopefully} buy a home next year, we will plant a big garden with as many veggies as possible.  And eventually, we want to build a greenhouse when we can grown our own produce all year round. Of course, that’s a stretch from my three potted veggies and herbs, but we’ll get there one day.  For now, I’m just working on not accidentally killing the plants I have now. I can rarely keep plants alive inside my home, but I think the reasoning for that I don’t care enough to remember to water them… and then they die.  Which, is sad, I don’t want to be a plant murderer, I want to be a plant grower, a gardener, a herb whisperer, a seedling soother, a shrub nourisher.  I want to be like professor sprout from Harry Potter, just a total boss when it comes to gardening.

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I of course, had to purchase a bright pink watering can. Because, you know, it’s pink, and pink water cans water plants more efficiently. Everyone know that.

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 Now, onto the recipe I’m going to share.  The recipe is simple, quick, excellent for a weeknight meal, and contains loads of fresh rosemary from my herb garden.  I can across this recipe at bakedatmidnite.com while browsing Pinterest and tailored it a little based on the veggies I have in my house.

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Roasted Rosemary Chicken and Vegetables

serves two

Ingredients

  • 2 large boneless skinless chicken breast halves
  • 2 cups carrots, peeled and sliced into small pieces
  • 1 cup mushrooms, cut into strips
  • 1 large bell pepper, sliced
  • 1 cup red onion, sliced
  • 1 tbs olive oil for browning chicken
  • 1/2 tsp salt
  • 1/4 tsp pepper

to make the sauce

  • 2 large rosemary sprigs, finely chopped
  • 3 large cloves garlic, minced
  • 1/4 cup white wine
  • 3 tbs olive oil
  • 1/4 tsp salt

Cooking Directions

  1. In a large skillet, heat 1 tbsp olive oil over medium heat.  Sprinkle chicken with salt and pepper on both sides and add to the skillet, browning on both sides.  This should take 5 to 8 minutes per side.
  2. Add all vegetables to a large bowl and toss in 2 tbsp. olive oil. Spread the veggies evenly over the bottom of a n oven safe baking dish. Top with brown chicken.
  3. Mix all sauce ingredients together and pour over chicken and vegetables.  Add another few rosemary sprigs (whole) on top if desired, and bake at 400 F degrees for 30 to 35 minutes.

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So, super fantabulous right? Love love love this recipe and it’s great because it doesn’t really require much effort, making it a perfect weeknight dinner.  I like to add a little more wine to the mix as well.  After I pour the sauce over the chicken and veggies, I dump a little more wine over the chicken and veggies so that the veggies are almost completely immersed.  This helps ensure the veggies will soften a little more.  Ken likes his veggies a little firmer so this time around I didn’t do that, but I prefer a softer veggie.  I love the fact that I can use a little bit of what I’ve grown in this recipe.

I absolutely wish I had the ability to start my big gigantic vegetable (and maybe fruit?) garden this year, but I guess I’ll just have to wait until my and Ken have a backyard to plant one in.  Happy baking!

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