Well needless to say, that patch of lettuce in the front yard from the Fall didn’t survive. The ground was so hard and gravelly, the little sprouts were washed away with the first light rain. I hadn’t done nearly enough to prepare the soil, having not even purchased my first digging fork at that point. Well this year I’ll probably try again with something else (probably more like cover-crop style), but first I had to try again to break up that compacted soil. Here’s a short video clip trying to demonstrate just how hard it is. I swear some of this stuff was so tough there was no way I was going to break it up with just a digging fork.

Bound and determined, I brought home the broadfork I recently purchased from meadowcreatures.com. This is one of the most amazing pieces of equipment I’ve ever owned or even used, and I’ve been using it like crazy up at Wormy Acres Farm, the large garden I am starting for my senior project up in Atascadero.

Here are two clips (1, 2)of the broadfork in action (sorry, my camera only takes 10 second video, and only that if I’m lucky!)

And finally a clip of the finished product. I apologize the video doesn’t illustrate better, but seriously this was pretty amazing!

So here is a picture of the whole thing, I think I might separate it into two smaller beds or something.

And the backyard, pretty much a blank canvas as well.

Except for the pak choi and this artichoke.

Pretty boring post I know, sorry! Check out the Wormy Acres Farm blog, it’s funner right now!

Another long break there, sorry blog! I had to deprioritize you to ensure all my classes got passed. They did!
But also, the lady I work for has just recently (as of three weeks ago) opened a new restaurant in downtown SLO called Vraja’s Kitchen. It is in a pretty sweet location right next to the Mission and is the only exclusively vegan/vegetarian place in town! For more info, the website is vrajasvegankitchen.com and for even more info (daily menu specials, fresh baked bread days, customer reviews, etc.) you can join the Facebook group, just search for Vraja’s Kitchen.

I’ve been making jumbo Tiramisu Cupcakes there, they’re a hot item!

Also, I’ve been busy working on a quarter-acre garden at my parent’s house in Atascadero. I’m hoping to be able to grow some produce for the restaurant there, bring back the compost, all that good stuff! More info to follow soon.

I visited this rad farm the other day in Los Osos and got to pick some horn melon and passion fruit right off of the vine and tree, respectively. I had never seen either of these crazy things in person before (or not in person for that matter!).
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Inside shot.
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I whipped up a nice islandy smoothie for lunch today with the passion fruit, horn melon, a banana, strawberries, blueberries, OJ, and some Vega Smoothie Infusion (I am a big fan).

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I almost didn’t MoFo today because I was feeling a little busy (school and work, you know how it is), but this recipe came together so nice and easily that I just couldn’t resist. I just decided to make a quick pasta dinner, inspired by VWAV‘s  Fettuccine Alfreda (I freaking love that book, it’s definitely my go-to). I boiled some pasta, then sauteed some onion, summer squash and bell pepper in a separate pan. After the pasta was done and drained I added in about 1/4 cup nutritional yeast, maybe 1/8 cup of Braggs, a nice slug of olive oil,  some garlic powder, Italian Seasonings, and the sauteed veggies and stirred them up good. I’ve made some bad impromptu cheezy sauces before, but trust me this was a good one!

alfredo
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We had a bunch of spinach from the farm at the house this week so I decided to to remake what might very well may be my favorite recipe from VWAV, Spanakopita!

I pretty much followed the recipe, except I didn’t have walnuts so I added mushrooms, bell peppers, and some soy sauce to make up for it. It totally worked for me.
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Plated.
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I’ve had some great luck so far this tomato season making sauce from scratch, at first I couldn’t believe how easy it was! My endeavor today consisted of sauteing green onions, garlic, bell peppers, mushrooms, and basil in olive oil while blending up a blenderful of tomatoes from the backyard. I added some paprika, pepper, and Italian seasonings to the saute, then the blended tomatoes, and simmered it down for about two hours. I finished it off by adding some sauteed Tofurkey Italian sausage.

Here’s the whole mix over some toasted Mini Spinach Pizzas from Trader Joe’s.
sauce

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Well, I’m kind of failing at VeganMoFo so far, that’s ok I guess. You’ve got to leave some room for improvement next year right? I think I’ll count my tweets as participation this year, as I’ve kind of settled on going for quantity over quality just to get back into the swing of things.
Check over there on the twitter thing << if you wanna see some pictures of what I’m talking about.
Today was awesome, I’m hanging out in San Francisco this weekend for the Hardly Strictly Bluegrass festival. Today Steve Martin was cheesy and great, Gillian Welch was incredible as usual.

I got the day off to a great start with a killer cinnamon roll from the lovely ladies of Sugar Beet Sweets at the World Veg Fest, also happening in Golden Gate Park this weekend. I also got meet a couple cool PPK dudes, even felt a little starstruck and probably acted awkward, sorry about that dudes. But they were way cool. I’m definitely gonna go back and hit that up again in the morning.

But yeah, there was some great food options happening at the festival as well. I had woodfire pizza, a tempeh gyro, deep-fried artichoke hearts, a raw chocolate raspberry torte. Everything was delicious! I’ll definitely try to grab some more pictures tomorrow. Until then!

Well it’s nothing too special, but the timing is right. I made a tofu scramble other day using the recipe from the amazingly incredible Vegan Brunch.

It had red bell peppers, yellow squash, broccolli, spinach, mushrooms, and sourdough toast on the side of course.
scramble

So just go vegan already! We’ve got scrambles, rumaki, cupcakes, doughnuts… what more could you ask for?!

Oops! I forgot to blog for a month or so there. Well, I’m back in full-effect, just in time for VeganMoFo, ya heard?

I’ll start things off easy with a little garden update. Things are in a bit of limbo right now, I’ve expanded to the front yard and hopefully I haven’t bitten off more than I can chew.

We’ll start in the backyard. Here we’ve got some type of squash (love those volunteers), popcorn (yes I know, it’s just for looks), and some potatoes.
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papas

Here’s a view looking towards the front.
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Here’s that honeydew melon and eggplant.
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Looking back; some more volunteer squash, artichokes, beans, and a banana tree (also just for looks, what a shallow garden)!
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Hopefully this popcorn will work, I’m still learning.
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Here’s lettuce coming up in the front yard.
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I planted these sugar snap peas in the very front and was going to trellis them up. My landlord came in just as they emerged and trampled them all down putting in this FOR SALE sign. They’re pretty tenacious though, there are a few survivors.
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A TKP? This was a really great sandwich I made the other day with some of Isa’s Marinated Asian Tofu from V’con.

Here it is on toasted sourdough with Earth Balance, fresh kale from the garden, and some sauteed red bell peppers with tamari.
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Halve’d and beer’d.
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