Autumnal Salad with Delicata Squash

I have been coming across quite a few recipes for Delicata Squash on Pinterest lately. I’d never heard of it before needless to say ever seen it. Last week I found a really pretty looking one at the grocery store. I did some research and learned that it has a short baking time and doesn’t need to be peeled. And, when choosing your squash you should look for one that is heavy for it’s size. Perfect for a quick after work meal or a lazy Fall weekend.

I don’t really have a recipe per say, but I can share with you what I did and you can take it from there. I know this sounds weird, but it has a sweet nutty flavor and tastes a bit like chicken.

I preheated my oven to 200C and lined a baking sheet with parchment paper. I then washed my squash, cut off the ends, cut it in half lengthwise, removed the seeds (obviously saving some to dry and plant in my garden in the Spring should it taste good), and then cut each half into thin slices. I threw them all in a pile on the baking sheet and drizzled them with olive oil, gave them a toss with my hands, and then spread them out in a single layer. I put the sheet in the oven, set a timer for 20 minutes, and then started working on the other parts of the salad.

Now I made this salad as a main dish which gave me 2 servings, however if you make it as a side dish you can easily get 4-6 servings out of it.

To make the salad chop about 6 leaves of endivine lettuce into thin strips, slice about 1/3 of a cucumber, slice 2 radishes into thin rounds, and chop 1 avocado. Now you can arrange the salad either in a large bowl or plate or in individual portions as you wish.

In a small pan, mix together about 1/4 Cup sunflower seeds, 2 tablespoons pumpkin seeds, 1 tablespoon cedar nuts (or pine nuts), and 1 teaspoon flax seeds. Heat the pan over medium low heat to slowly release the roast aromas of the seeds. Make sure to mix them up every few minutes so that they evenly roast. Once they start to turn golden in color and a large pinch of salt, mix it up, and remove from heat.

For the creamy sesame dressing, I squeezed the juice of half a lemon into a tall container, added about 1/4 cup of tahini, 2 large pinches of salt, and about 1/4 cup of water and puréed it into a nice creamy consistency with my wand mixer. Taste and adjust the flavor to your liking.

At this point the squash should be done. Remove it from the oven and let it cool slightly. Sprinkle it with salt and some freshly ground pepper. Top the salad(s) with dressing, squash, a mild mixture or green and kalamata olives as well as roasted seeds.

Enjoy this salad after a long day of work or, as I did, after a long day of canning and preserving.


Catching Up & a bit of Farming

I am really behind on everything I would love to share. Between work, family, and all my projects my blog really suffers.

I will get around to posting my US travels at some point, but not today.

We have had a very unexpectedly warm, sunny, and dry Spring/Summer/Fall. Usually, we would be going back and forth between 12C and 4C days with wet gloomy grey skies, and instead we have had sunny cloudless 22C to 28C days! It’s like a dream come true. I know that nature is suffering under these conditions, but I am feeling great.

The best part (as a gardener) of this whole weird weather is that my plants are giving more fruits and the fruit is more intense in flavor – sun does wonders for food. This is thanks to my awesome neighbors who watered all my plants for 6 weeks! And, not one of them even had a wilted leaf on them.

Here’s an update on how my mini farm looked a few weeks ago. Now, 1/3 of the plants are indoors to protect them from the cold at night, and the outdoor plants are set up to better catch the lower sun’s rays. More pictures to come!

Autumnal Foraging

We went for a nice 13km hike this weekend around a small nature preserve just outside of Nuremberg. We had the greatest late summer warm sunny weather and filled our backpack with Fall goodies.

Our hike through the Rinntal Nature Preserve ended up being a forager‘s paradise! What should have been a 3 our hike turned into 5 because I just can’t walk by a bush or tree full of fruit and ignore it. We harvested wild juniper berries for our homemade sauerkraut and gravies, rose hips for jam, sloes for jam and olives, the most fragrant apples for apple sauce and vinegar, and elderberries for sweet elderberry-flower „caviar“. My cave womane genes really shine in the fall – forage, collect, preserve!

These are the fruits of my 13km long hike – no pun intended 😉 . I brought home tart flavorful red apples, super fragrant sweet green apples, elderberries, sloes, rose hips, and juniper berries and am already processing everything.

There’s nothing like getting out into the fresh forest air after a hard weeks work!

Our weekly crate of goodies – the Abokiste

Back in December of 2017 we decided that we would finally register for the “Abokiste” – a local community supported agricultural program that delivers organic produce and products to your doorstep on a weekly basis. The Abokiste offers a large selection of different crates and you can always manage what you will receive the following week through an online shopping cart system. We have a crate that always has 5-8 regionally grown vegetables and we often let ourselves be surprised by what they send us, and every once in a while we will change items out for other ones.

This week we received white asparagus, an Asian salad mix, red Spring onions, multicolored carrots, cucumber, and potatoes. We were really excited about the asparagus and prepared it right away.

Recently, I have had different neighbors at my doorstep asking me about our little green crate filled with goodies that waits for us on our doorstep until we come home from work. It is really great to have fresh produce waiting for you after a long day of work. A friend of mine has been receiving her crate for over 10 years now and it’s sad to say that it took me so long to try it out. Now, I can’t imagine not having it. Do you CSA?

Welcome to the Jungle

We have had an amazing Spring so far – with lots of sunshine and warm summer temperatures. This is quite a treat since we live in a pretty grey-sky-ladened region of Germany.

Here are some pictures of “the farm”. I was at our local garden market this weekend and couldn’t help but buy a few plants from my favorite organic farmers. Thank goodness that the balcony in our new apartment is much larger!

Now growing on the farm:







Scarlet Beebalm

White flowering Catnip


Chocolate Mint

Grenada Mint

Spear Mint

Strawberry Mint

Lemon Melisse


Italian Basil

African Basil

Krim Basil

French Tarragon

Leafy Mustard





Pineapple Sage

Mandarin Sage

Scented Geraniums


Green Onions

Bay Leaf


Creeping Rosemary





Pineapple Strawberries

Wild Strawberries


Cape Gooseberry



Bergamot Lemons


Vegetables & Co:



Wild white Tomatoes

Brown Japanese Tomatoes


Purple Jalapeños

Pimentos del Padron

Sweet Habaneros

Purple Potatoes

Pink Potatoes

Yellow Potatoes

mini Striped Eggplant

Cambodian Chilies

Cayenne Chilies

Expanding my mini urban farm & some good news

I am really excited to share that we will be moving! I have been living in downtown for the last 14 years and we are moving to a neighborhood on the outskirts of downtown – so still central with a bus stop in front of our new home and a train and subway stop a few minutes walk away – but it is green and there is no main road that runs by my bedroom window AND there is a really large balcony included! Yes, that means that our urban garden will be growing (even though we will be downsizing in living space – more on minimalistic living another time) and we will have a south facing balcony with enough room for outdoor dining and lots of planters to provide us with more food. Ideally we would be moving to a small house with a large piece of land that we could farm, but the time is not right. Luckily, this doesn’t have to keep us from farming our balcony. The move is not for another 2 1/2 months but there is a lot to do until then and planning the move of all my plants will take some thought.

So, I have decided to separate the wine crates that I have had stacked on eachother which originally allowed the roots of my plants to grow deep into the lower crates. At least that was what I thought my plants would do, but I recently realized that they were only staying in the upper crate and that I had 2 crates full of soil just sitting empty waiting to be used.

I have not decided how my new mini urban farm is going to look – I feel that I have to be there to make those sort of plans and it will be a project that will grow over time. I have to see how the sun shines on the different spots of the balcony and observe the wind and rain directions – there is a bit to take into consideration to get the most out of a small space.

Yesterday I visited a local garden market with a large variety of organic growers. I wanted to take at least half of everything I saw at the market home with me, but I decided that it would be wiser to just take a few plants and wait another few weeks for the next market since the danger of frost is still possible and would damage or kill my new plants. That would be terrible.

My youngest son loves raspberries more than anything, so we decided to take 2 raspberry plants home – a Summer and Fall fruiting one to make sure that we have fresh raspberries from July until the first frost (about mid November). The gardener that sold us the plants said that they would both fit in one deep planter that was about 60cm long and that a good companion would be strawberry plants. Both strawberry and raspberry plants like well drained soil and raspberries even like drying out periodically. So, when we got home we planted our raspberries in one of the extra wine crates with soil and transplanted 4 pineapple-strawberry plants that I picked up last Fall at my local organic grocery store. Then, we covered the soil with shredded wood to keep the soil from drying out so quickly. Usually, I would use straw, but I am all out and this is what I had lying around.

Using straw or other plants as ground cover in my planters is a valuable tip that I have picked up from my research on permaculture. It saves water and time and keeps plants happy. It tried it out on my plants this winter and it kept them from dehydrating especially when the temperature was too low to water. My experience over the years is that most plants don’t die from the freezing temperatures directly in Winter or Spring but rather of dehydration in winter or from rapidly warming temperatures in the Spring followed by frost and precipitation which damages the plants or even kills many of them.

Part of the permaculture gardening concept that I am trying to integrate into my balcony garden is a zoning plan. This zoning plan can be pretty intricate, but I am breaking it down into 3 vital zones:

  1. Zone 1 – a garden of edible goodies: this is closest to you and your home and where you plant fruits, berries, vegetables, and herbs that you harvest for personal use. For balcony gardeners this means keeping your planters with fruits, vegetables, lettuce, etc (when possible) in easy to reach places that make harvesting easy and enjoyable. You can keep cold-sensitive plants such as tomatoes in a pot or planter directly on an outer wall of your home to help extend the growing season because the wall will act as a battery when it releases it’s heat and will warm up any plants close to it when the temperature drops at night.
  2. Zone 2 – a garden of blooms: a flower “field” surrounding Zone 1 that attracts pollinators (such as bees and butterflies) to increase your harvest. For balcony gardeners this means integrating planters with local and native wild flowers and herbs. Many herbs, such as mint and chives, are good sources for bees while we enjoy their green leaves- a win-win for everyone.
  3. Zone 3 – a wild zone: this space surrounds Zone 2 and is living space for animals that helps keep your garden free of pests. For balcony gardeners this means bird and bat houses or maybe even a mini fruit tree large enough to house a nest. Did you know that a mother bird will collect up to 30kg (!!!) of insects to feed her babies in one season?

We bought a few plants for Zone 2 and are glad to have added: white flowing Catnip, Achillea, and Beebalm to our garden. I have always had various flowering herbs and plants in my garden, but the more I read about permaculture the more I learn how important this zone is.

If you are interested in reading (in German) about permaculture and homesteading, check out my favorite blog here or permaculture and insects here and here.

Up-Cycling using Nature’s best Garbage

I had quite an interesting conversation with my son today: “Mom, was there only organic garbage before?”

“What do you mean by before?”

“In the Middle Ages”

“No, there was no garbage in the same sense as we know it today. There was no packaging, everything was reused or recycled into something else.”

“Even food?”

“Food leftovers and scraps were fed to the animals.”

I had a smile on my face during the silence following our little conversation while we drove back from one of our favorite local farms “Auhof”. It feels good when my kids think about social issues and his thoughts on garbage were similar to my thoughts on the beautiful and smart up-cycling works of art that I saw in the “Augenweide”.

There is “garbage” all around this beautiful garden that has been turned into beautiful and fun ideas:

A crunchy path of walnut shells

Insect hotels

Chestnut necklaces for trees

Ivy wreaths that provide a bit of protection


Pinecone garland

Folded paper wreaths

Branch ornaments

Fence wreaths

Pussy willow wreaths

Bottle Ornaments

I think these are great examples of what you can make with what you have lying around. Obviously, this didn’t happen over night and is the love and care poured into this garden over decades.

My mini Urban Farm

I would like to introduce you to the smallest and best spot in my apartment: the balcony – which I have now deemed my mini urban farm. It looks pretty dormant at the moment but in a few months we will barley be able to sit here because it will be an awesome jungle of edibles.

mini urban farm - blueberries and thyme

mini urban farm - rosemary and tulips

I have quite a few perennials growing in different planters: rosemary, thyme, tarragon, spearmint, Grenada mint, chocolate mint, strawberry mint, lavender, blueberries, clematis, wild strawberries, pineapple strawberries, mustard greens, peonies, savory, and raspberries.

mini urban farm - savory, lavender and mints

mini urban farm - strawberries

And, on the way in my mini urban farm – and still growing inside: tomatillos, Japanese sauce tomatoes, wild white tomatoes, sage, pineapple sage, mandarin sage, jalapeño, sweet habañero, cucumbers, basil, Texas tarragon, bay laurel, murmel melons, green onions, cilantro, pimenton del padron, and parsley. There is definitely more on the way, but I haven’t decided what flowers I will plant to attract bees to pollinate my plants or if I will bring more fruits and berries into my life. Some decisions are best made spontaneously when it it feels right.

mini urban farm - french tarragon and mustard greens

What I have definitely realized is that I can more efficiently use the space I have to plant more by better using the different vertical spaces on and around my balcony. I have quite a few fruit trees growing indoors that I will bring out when the temperature rises and they all need to be integrated into my concept. My indoor fruit trees haven’t given any fruit yet, but they should slowly be getting old enough for the first flowers to come this year. I have raised them each from seeds that I just took out of a fruit I was eating: avocados, grapefruits, bergamot lemons, mandarins, loquats, figs, jackfruit, and (not trees) pineapples.

A napping bumblebee in my planter

What are you planning in your garden/windowsill/balcony this year?


Raising Avocados

When I first moved into my last apartment, there was just something missing.  It took me a little while to put my finger on it, but when I did, I realized that I was missing life in my new home.  One day, while eating lunch, I looked at the avocado pit I had just cut out of my creamy bright green avocado, and decided that I would plant it.  I needed plants – lots of plants to fill my new home and breath in some life.

I asked a friend how to go about planting it – I remembered something about toothpicks and a glass of water – but nothing ever came of those childhood experiments.  He told me to just push it half way into a pot of dirt and water it a lot.  A few weeks later, I was the proud owner of my first sprouting avocado pit.  I was hooked, and planted (almost) every avocado pit and seed I could get my hands on – grapefruit, lemon, and tangerine seeds and pineapple tops.

Avocado trees are really that simple:

Avocado pit + Soil + Water = Avocado Tree

My avocado trees are now 3 years old, and just keep growing and growing.  Last year, they really started to branch out sideways.  I have transplanted them once a year into a slightly larger pot with more soil, but other than being watered regularly, they don’t need much.  They like a nice warm sunny spot on a windowsill, but if you don’t get lots of sunshine, just pick the sunniest spot you’ve got and they will work with what they have.  And, when they are thirsty, they will let you know by wilting their leaves.  On hot sunny summer days, I bring them out a few hours at a time on my balcony and let them get some intense sun.

Ideally, I could one day plant my trees into the ground, but I live in a rather cold climate, and I don’t think my trees would like that.  Has anyone had any luck with transplanting their indoor avocado trees outside into the ground?