Greenhouse Aquaponics

If you’ve been exploring our blog you’ve probably figured out by now that much of what this blog will be about is on hold until we begin construction on our new home.  We intend to get the house built first but then shortly after that we hope to add a greenhouse that allows us to extend the growing season but will also serve as a year round growing facility for aquaponics (tilapia and various vegetables including tomatoes, squash, zucchini, romaine lettuce and strawberries).  For those not familiar with greenhouse aquaponics, it’s much like hydroponics but uses fish to maintain the health and nutrients of the water instead of chemical additives.  Continue reading Greenhouse Aquaponics

Crock Pot Split Pea Soup with Ham

Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours
Yield: 8

Crock Pot Split Pea Soup with Ham


  • 1 large organic onion, diced
  • 3 organic stalks of celery, diced
  • 5 organic cloves of garlic, minced
  • 10 oz of organic carrots, shredded
  • 8 oz nitrate/nitrite free organic ham, diced
  • 1 qt. of organic chicken broth
  • 2 cups water
  • 1 TBSP curry powder
  • 2 TBSP Sugar in the Raw
  • 1 tsp freshly cracked pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dried sage
  • 1 tsp dried thyme


  1. Place all ingredients into a large crock pot.
  2. Stir lightly to combine.
  3. Cook on low setting for 6-8 hours.
  4. Use immersion blender to smooth out some of the chunks, if you like. I leave mine lumpy and just mix it a bit with a spoon.
  5. Garnish with a dollop of fresh organic plain yogurt, or some shredded cheese, if desired.


For Bulk Cooking, I quadruple this recipe using two large crock pots.  In EACH crock pot I add:

2 large onions, diced

6 organic stalks of celery, diced

10 organic cloves of garlic, minced

20 oz. organic carrot, shredded

16 oz. of nitrate/nitrite free ham, diced

2 qts. chicken broth

4 cups water

2 TBSP curry powder

4 TBSP Sugar in the Raw

2 tsp freshly cracked pepper

1 tsp cayenne pepper

2 tsp dried sage

2 tsp dried thyme

Cook as directed above.  Cool completely and divide each crock pot contents into two gallon-size freezer bags, yielding four bags in all.  Lay flat and freeze to stack horizontally.  Don’t forget to label your bags with date and contents.


Take frozen soup out of freezer and run under warm water long enough for the soup to release from the sides of the bag.  Cook in your crock pot on low setting until warmed through and steaming hot.

Crock Pot Beets

Prep Time: 3 minutes
Cook Time: 12-16 hours
Total Time: 12-16 hours
Yield: varies
Serving Size: 1 beet

Crock Pot Beets


  • 12 Beets (or however many you can fit in bottom of crock pot) , variety of your choice


  1. Scrub beets well and place in crock pot.
  2. Cook on low setting for 12-16 hours, or until beets are tender when pierced with a fork. Time will vary depending on the size and variety you have chosen.
  3. To peel beets, run under cold water while rubbing skins off with your fingers.
  4. Eat as is, or use in desired recipe.

Balsamic Glazed Beets With Goat Cheese and Pistachios

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 servings
Serving Size: approximately 1 whole beet with toppings

Balsamic Glazed Beets With Goat Cheese and Pistachios


    • 6 Cooked and Peeled Beets (directions here )
    • 6 TBSP organic goat cheese
    • 6 TBSP organic Balsamic Glaze (directions here )
    • 24 Pistachios (salted or unsalted – your preference)
For the beets
    • 6 medium beets
For the glaze


  1. Slice beets into 1/4 inch slices.
  2. Divide beets evenly among 6 appetizer plates.
  3. Sprinkle goat cheese on top of beets.
  4. Top each plate with 4 pistachios.