• Charleston Tea Garden (Wadmalaw Island, SC)

    We were able visit the Charleston Tea Garden on Wadmalaw Island, South Carolina when we were in the area visiting one of the kids. It was during the off season so we did not get to see as much of the farm activities during our visit but it was still interesting to see the gardens.

    The visitor center and gift shop was out of some of their standard items like a sampler tea gift, key chains but they did have a good number of other fun items for people to purchase. They had a variety of both hot and cold tea for visitors to try during their time on the farm. Since it was a cooler day I went for some samples of the hot tea. My favorite were the Carolina Mint and Cinnamon Spice Tea. Another favorite hot tea in our party was the Charleston Breakfast Tea. Some of the other people in our party tried the sweet cold teas and said that they were great too. If you are there go ahead and try some of their tea!

    We took a farm tour which was informative and interesting. We rode on the big red trolley. Since it was off season there was only about ten of us on the tour. The guide did a good job on the tour. We saw the tea fields, learned about the history of the farm, visited the green house, took some photos and more fun. Their harvester was in the shop for repairs so we did not get to see the “Green Monster” that cuts the tea leaves.

    Tea fields in the winter and dormant stage. The leaves typically grow seasonally in Spring in late April or May through late September or October. They say when the flowers bloom and it looks like white popcorn all over the fields. It would be neat to see the flowers blooming and the harvester in action.

    Interesting sign showing how many miles to various tea plantations around the world. It was neat to see the distance to different locations.

    If you enjoy tea or learning about the process of making tea it is worth at least checking it out if you are in the area.

  • Recipes: Pickled Green Beans

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    Making Pickled Green Beans

    Our family loves green beans.  Fresh garden green beans are so tasty too!  We always planted a lot of green beans whenever we had a garden.  We typically had several varieties of beans from foot long beans to different types of green beans to purple beans and more.

    Whenever we had extra green beans we would look for a variety of ways to store, eat, and enjoy them.  I recently came across our Pickled Green Bean recipe.  Since it is Spring I thought it would be a good time to share it.    These pickled green beans are crunchy and tasty!

    Pickled Green Beans Recipe:

    • 2 pounds fresh Green Beans (rinsed)
    • 2 1/2 cups White Distilled Vinegar
    • 2 1/2 cups Water
    • 1/4 cup Salt
    • 4 Garlic Cloves (peeled)
    • 1 large bunch fresh Dill Weed
    • 2 teaspoons Mustard Seeds
    • 1 teaspoon Red Pepper Flakes
    • 6 Jars (1/2 pint each) with Rings and Lids

    1.  Locate your jars and sterilize them.

    2.  Trim both ends off the rinsed fresh green beans.  Make sure the green beans fit into your jars if not cut them in half.

    3.  In a large saucepan put the vinegar, water, and salt.  Bring the mixture into a rolling boil over high heat.

    4.  In each jar place 1 garlic clove, 1 sprig of dill, 1/8 teaspoon of Red Pepper Flakes, and 1/4 teaspoon of Mustard Seeds.

    5.  Pack the green beans into the jars, standing them up vertically.

    6.  Ladle boiling mixture into the jars until it is 1/4 inch from the top.

    7.  Put the lids on the jars and allow the jars and contents to cool to room temperature before placing them into the refrigerator.  Let the pickles ferment for 2 to 3 weeks before eating the pickled green beans.

    Makes 6 pint sized jars of Pickled Green Beans.

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    Green Beans being pickled

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    Everything added now need to put on the lids!

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    Jars ready to be stored for later treats!

  • Travel & Vacaation: Disney Epcot’s Butterflies on the Go Flower Garden (Orlando, FL)

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    Beautiful flowers at Epcot

    The kids had a blast going into Disney Epcot’s Butterflies on the Go Flower Garden during their International Flower and Garden Festival.  The flowers were absolutely beautiful and butterflies were fluttering all around us.  You could even see butterflies emerging from their chrysalis!  It was pretty neat seeing these winged creatures buzzing all around and a house containing rows of chrysalis.  Not to mention educational for the kids too!

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    Resting on a leaf

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     Rows of chrysalis in various stages

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      You could actually see some coming out and stretching their wings for the first time which was really neat

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    2 butterflies hanging out in the flowers.

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    Loved the flowers as much as the butterflies.  Epcot’s gardens were amazing!

  • Steamed Fresh Vegetables

     There is just something about Spring and fresh garden vegetables!  Whether you get your vegetables from a garden or the store they are still delicious and a healthy part of the meal for your whole family.  We enjoy our vegetables raw (at meals, in lunches or just for a snack), on the grill (add touch of Italian salad dressing and they taste amazing), baked, or steamed (a perfect compliment to any meal).

    The pictures are some of the vegetables we ate recently.  Included in the steamer are cauliflower, broccoli, carrots, green beans, and purple beans.   Some were ones we had from our garden and the rest we got at our local grocery store.  I prefer to steam the vegetables over boiling them because I believe more of the nutrients remain in the vegetables plus they tend to stay more firm (not mushy, which happens if they are boiled too long).

    Our steamer has printed on it how long it takes to steam a variety of items.  Since there are several vegetables in this one I just average out the time for the items I put into the steamer and make sure to check it before dinner is served.  Although the purple beans are beautiful they do lose their purple color (they turn green) when cooked.  If you want the purple beans to retain their color you will need to serve them raw (on a salad, raw, or in any other cool dish that calls for green beans).  What is your favorite way to eat fresh vegetables?

    Steamed fresh vegetables

  • Bouquet of Fresh Flowers

    Bouquet of flowers from my girls

    My girls know how to warm my heart.  Last week we spent some time with extended family in Vermont.  Jake’s grandpa has a green thumb and when we first moved into our house he brought down some of his iris bulbs from his garden.  Every year the girls pick some of PopPop’s flowers and bring them inside to make a fresh bouquet for a counter top.  Here is a picture of one of the bouquets they brought to me a few months ago.  Thankful for my girls and their little tokens of their appreciation that brightened my day.  Grateful for Grandpa for sharing his beautiful flowers so we can enjoy them every year.

  • Heart Reflections: Stretching Towards the Sun

    Our family has recently planted a garden.  Since it had been getting cool at night we started the seedlings inside.  Every day I have watched and nurtured those little plants.  Some of the seeds popped up quickly while others never came up.  As I watched the plants growing each one stretched out their leaves towards the light.  Once they were big enough we transplanted them outside in our garden.  Shortly after planting them we had a night of heavy wind, rain, and even hail followed by a frost on the ground a few days later.  Even though it was “safe” for us to plant the garden outside there are still risks and dangers.  Many of the seedlings survived the tough few weeks of new growth, however, some did not make it.  Although, our hope was that every plant would thrive we know that nature will do some natural pruning especially in the weaker plants.  For whatever reason some plants didn’t make it (something caused the undesirable side effect…maybe the roots were too shallow or wet / dry or too much shade / sunny or bugs or a number of other factors) .  On the other hand some plants thrived despite all the challenges they faced.

    While I was thinking about the plants it occurred to me that the analogy can be applied in some ways to our own lives.  We should be looking towards the Son at all times, the one who created us.  We all grow at our own pace, some of us may have sprouted quickly while others are delayed but have a more solid root structure.  Even though life may not be perfect and we may experience seasons of drought, hail, or disease we still have a choice of where to focus our attention.  Once we decide where we will focus our energy we will experience a variety of ripple effects (sometimes the effects are positive and other times they can can be less desirable).  When we are in stressful situations do we continue to grow or do we wither under the pressure of life? We all want to continue growing, thriving and producing a beautiful fruit.   The big step is making sure our root structure is strong and secure.  We do this through continually cultivating a relationship with our Savior.  Yes, this will take our time, energy and nurturing, but in the end it is worth it.  We all want to feel loved, appreciated and valued yet so often we look towards our earthly relationships to provide that fulfillment whether it is through our spouse, children, serving at church or whatever fills that void.  Instead we should look to our creator who made us, never fails, and loves us unconditionally.  As we notice flowers and plants stretching towards the sun, let that remind us of the importance of reaching towards the Son in our own lives as well.

    “Heart Reflections” is a series of thoughts and encouragement that come directly from my heart.  Life has a way of throwing us extra challenges and when our focus is pulled away from what is truly important we tend to feel the pressure of stress in our lives.  This series is created to remind us that we are part of something so much bigger than ourselves.  We don’t have to face the pressure of life on our own.  We can trust that our prayers are being heard.  He alone knows what’s best for us and gives us the appropriate strength to get through each day as it is set before us.

    Photo by Stig Nygaard

  • Seasonal Clearance: Garden Items

    One of the best times to stock up of items for the next year is to buy them on clearance.  My favorite deals happen when they are 90% or more clearance.   The good news is you don’t even have to use a coupon to get a great deal.

    Here are my recent garden treasures from Dollar General at 90% off:

    • 2 – Topsy Turvy’s
    • 2 – Cultivators
    • 2 – Transplant Shovels
    • 2 – 2 pound bags of Organic Fertilizer
    • 4 –  packages of Jobes Plant Fertilizer Spikes (200 Spikes)
    • 2 – Bonide Mosquito Repellent
    • 1 – Fongonil Plant Spray
    • 1 – Luster Leaf Water Level (measures the moisture of the dirt & lets you know when it needs water)

    The total amount before savings was $59.89 and I paid $5.99 out of pocket (including tax) giving me a savings of $53.90 (over 90% in savings).  The best part is all the money was saved without using coupons and I will be able to use them in my home and garden.  Check out the local stores in your area for clearance gardening items if you plan to do one next season.  Now is a good time to get some garden supplies!

  • Family Recipe: Zucchini Bread

    Zucchini BreadI received this Zucchini Bread recipe from my Aunt Mary Ann.  We love having fresh garden veggies throughout the summer months.  Once fall hits we start looking for ways to continue cooking with those delicious vegetables that we are storing in our freezer.  It is a perfect fall recipe that has been a family favorite for many years.  Your kitchen will smell amazing and it is a joy to share the bread with friends and neighbors.

    Zucchini Bread

    3 Eggs

    1 cup Oil

    2 cups Sugar

    Beat together.  Then add:

    1 teaspoon Vanilla

    2 cups grated Zucchini (if using frozen zucchini drain the excess liquid)

    In separate bowl Mix together:

    3 cups Flour

    1/2 teaspoon baking powder

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon cinnamon

    Add flour mixture to the liquid mixture. Optional: blend in 1 cup chopped nuts.  Pour into a greased bundt cake pan.  Bake at 325 degrees for 1 hour. Remove from oven, cool and sprinkle with powdered sugar.

    The Zucchini Bread recipe brings back the flavors and smells of a fresh garden.  Great bread to bring to a fall gathering.