Dec 112011

Thankful for the sun ten days from Winter Solstice, I took the annual pictures of the December greenhouse. We are very lucky this year to have had eggplant and habanero peppers right until Thanksgiving. We pulled those that weekend and seeded some Radicchio and Peas to see what they would do. Here is the roundup:

We had not been able to grow Lettuce all year this year (we only used seeds we had from previous years and germination was not good this year), but finally it is growing in the greenhouse.

We have Swiss Chard,


Red Beets,



and Leeks.

The Chives have been cut back inside the greenhouse. There are still harvestable Chives outside – these will grow throughout the winter.

Italian Parsley has germinated and should grow the rest of the winter.

and my prize every December – my Greek Oregano is doing fine.

Outside, there are still onions, radishes, leeks, and broccoli.
Head on over to Wild Rose Herbs Blog for the herb garden walkaround :)
Happy Holidays everyone!
Peace from Dharma Dogs Farm
Jul 192011

You just can’t have the Zucchini Times without at least one stuffed zucchini :) This was a very good stuffing mixture and since I am in my three week vegan living trial, this is completely vegan (which is why the cheese is not melted).

1 gorgeous, yes we still love them, fresh zucchini – size is a matter of preference
1 Italian vegan sausage (mine was homemade, recipe will be posted in the future)
2 Tablespoons quinoa, color does not matter
1/4 cup veggie stock
1 small onion, diced
2 cloves garlic, minced
1/4 cup fresh breadcrumbs
3 large basil leaves, minced (or 2 tsp dried)
salt and pepper to taste
a pinch of crushed red pepper if your sausage doesn’t have it
fresh tomato sauce
mozzarella cheese – I used Vegan Gourmet

Toast the quinoa in a dry pot over medium heat just until you hear it begin to pop, shaking frequently. It will get slightly darker and smell a bit nutty. Add the veggie broth, turn the heat to med-low and cover tightly. Cook for 10-12 minutes, until the liquid is absorbed and the quinoa is tender.

Meanwhile, crumble the veggie sausage into a bowl and add the onion, garlic, and basil. Toss in the cooked quinoa and breadcrumbs. Season to taste – yum.

Halve your zucchini lengthwise – I’d say get a medium, but that can mean a lot of different sizes when you are dealing with zucchinis. If you are growing your own, I’ll say it’s a 5-7 day old one :)

Scoop out the seeds with a spoon and drop a few drops of olive oil in each. Give it a good massage – inside and out and season with salt and pepper. Stuff the zucchini halves each with half the stuffing. Coat the bottom of a baking dish with a bit of the tomato sauce (how much is your preference). Carefully set the stuffed zucchini in and cover with foil, being careful not to touch your lovely stuffing with the foil.

Bake at 350 degrees for about 30 minutes (more or less, depending on the size of your zucc). Uncover and add your cheese. Back into the oven for 5-10 minutes.

Plate and enjoy!

Jun 042011

Early morning bird songs fill the air
Knelt down in the early morning dew
Face toward Mother Earth – I am free

A faint click of the inverter signals Father Sun is rounding the oaks
Jingle of tags on collars prove my companions-protectors are with me
Grandmother spider scurries in front of me, snatching bugs as I pull up their cover
Daddy bluebird watches over chattering little ones while mommy catches a bite

Peach, pear, cherry, and hazelnuts rustle in the light breeze while almond sways gently
Barn owls who their good night-end as they settle in -
Second totem, after Wolf, before Raven
Pain reminds me my daily path is not true

Tiny yellow flowers dance like faeries over the lady’s mantle
A snap of peppermint floods childhood memories -
Incense and peppermints and strawberry alarm clocks
Pretty red roses remind me of a friend who saved me
Sun-soaked to the core of my soul – I am happy

Charentais flowers unfold their faces toward the sun
Mason bees buzz happily in the tomato forest
A tribe of chipmunks sounds the warning
As hawk settles majestically in the white pine

Cackling hens signal fresh eggs
An old squaw – some say medicine woman – creaks without groaning
Red beet soldiers line up for thinning - the selection process is brutal
Black swallowtail dances effortlessly-carelessly through the air

Strawberries half red, blueberries almost blue
Raspberries are plump with promise
Air heavy with the intoxicating smell of honeysuckle
It must be June at Dharma Dogs Farm

Weli Kishku

Lenape for:
Thank you
Have a Good Day

Jul 122010
We were hit pretty hard with storms this afternoon. No bodily harm or property damage, but this made us realize the seriousness of growing your own food when you really need to.
The corn
beans and Hungarian peppers
a very destressed peach tree
blown over elderberry
poblano peppers
and just when you are so depressed you cry, you find:
standing tall sunflowers
some very scared, but safe girls :)
Hope you all have faired well!
Dharma Dogs
Apr 182010

None of us can be happier to be turning off the pellet stove and getting outside in the sun – and the dirt! We have been eating salad or other vegetables just about every day from the greenhouse.

We have plenty of Kale

and Broccoli Raab, also known as Rapini

and have been eating plenty of salads using Romaine, Kale leaves, Arugula, Endive, and Radish.

We started a pre-sprouted red potato in the greenhouse under the rowcovers back in February. It will soon be flowering, which means we will have baby red potatoes to sneak.

We even have a few nasturtiums started to grow along the support wires and other seedlings are started on the shelves.

The greenhouse has surely proven to be essential to us in the quest to grow our own food. We tilled a new 50 x 16 foot vegetable bed last week. We also planted potatoes and seeded the parsley and chervil. The blueberries have flowers, as do the peach, pear, apple, and almond trees.

The chickens are ready for their new home, which we will be building soon. We struggle with wanting to allow them to roam the yard eating whatever they’d like, which would no doubt include ticks! However, we not only have the two German Shepherd puppies to herd them endlessly around the yard, but also several hawks, a pair of falcons, a pair of great horned owls, and a recently spotted eagle. The girls are best protected in their moveable house, and soon 8×13 foot kennel home.



The girls have been giving us about 6 eggs per day. We have been using them to make eat, make pasta, and feed the dogs naturally. We also have been supplying our families, and selling a few dozen.

Michele has been beyond busy keeping up with the gardens, Indigo Studio, and working full time. Growing your own food is a big responsibility that takes a great deal of time – the time is enjoyable and rewarding though. She will hopefully be part time soon and able to better keep up with our dreams.

Peace to all,
Dharma Dogs

Mar 232010

This past weekend, the greenhouse was spring-cleaned. Currently, lettuces, spinach, potato, broccoli, cauliflower, broccoli raab, radish, beet, and arugula are quickly growing. Kale and oregano are harvestable at this time, and two tomato seedlings are starting out in the greenhouse with a little protection. We occasionally get 6-inch tall, clear, square containers that nuts or seeds come in in the bulk aisle. We set the 4-inch pot on the lid and it covers nicely without intruding on the seedling.

On the east side of the greenhouse, a 10×16 foot bed has been earmarked for the culinary herbs that we will begin selling this summer. We erected a two-food tall fence to create a border for the dogs. I will use this bed for the spring vegetables first while the new vegetable bed is being created. Peas were seeded in a 3×12 bed that will later be the home of the basils and sunflowers. Beets and onion sets were seeded in a 2×12 bed. The parsley and chervil will live permanently along the edges of the fence in order to get a bit of shade.

Our chives will be ready to harvest in just a few short weeks. Anyone interested can email us for additional information at