This Week: Garden Update, Thrifting Finds, Grass-Fed Beef, Cookies…

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

A beautiful week here in Oregon! We had rainy, stormy days earlier in the week and we’re finishing hot and dry. How about you?

I’m back with another round-up of photos from our week. I’d love to hear how your week has gone — share in the comments below.

Our Week in Pictures

By the way, most of these pictures are from @TradCookSchool on Instagram, which I welcome you to follow for a daily glimpse. :)

I found this note while cleaning my desk. None of us are sure which child left it for me. :)


The garden is doing well. With the rain at the beginning of the week, and now the warmth, things are happening. Zucchini and yellow squash are coming on, along with our first pepper and broccoli rapini. Also growing: spinach, basil, lettuces, snap peas, radishes, beets, cucumbers and more. I love it!


We ate two salads this week with lettuce and radishes from the garden! The lettuces are loving the weather! I have lettuce in pots and other beds, too. I am growing some heads, but also trimming off baby leaves.


Oh, and my husband caught the mole that I mentioned last week. Now voles have set in, so he and our son are working on those. 😉

I was surprised to find a bunch of pots at Goodwill. The day before I had said to my husband that we should keep our eye out for pots; they can be put at the end of beds to offer a little extra space for herbs, greens, radishes, etc. (Speaking of which, this is perfect if you’re contemplating A Child’s Garden.) And then at one Goodwill, I found all these! They’re not huge, but they’re not tiny either. I will fill them soon!


Also from Goodwill — this cast-iron griddle, aka comal! I couldn’t remember the name, so I asked on facebook. You were all so helpful and excited for me. It was fun to share this great find with you. I will probably be re-seasoning it using this method.


On Thursday, we filled the freezer with an annual grass-fed beef purchase from a local rancher. Hanging weight was 554# and we brought home probably 2/3 of that to fit it in the freezer. It wasn’t as hard this year as prior years; the freezer was practically empty.

I want to tell you, though: Yesterday after filling the freezer, I opened the invoice for it (it had just come in the mail). With the bill was a note from the rancher’s wife. The rancher, Kenny, just passed away from a very quick, very aggressive 3-month battle with cancer. We will think of him and pray for her and his family each time we eat his very good beef.

So, our beef this year — bittersweet.


Friday, I made almond flour chocolate chip cookies for the kids to take to youth group, with Enjoy Life brand mini chocolate chips. The original recipe is here. They turned out great! I was surprised because the recipe doesn’t call for eggs, but with the stickiness of the honey they hold together very well. They’re chewy on the inside and crystally crunchy on the outside (again, from the honey). Totally a hit. You should try them. :)


And that was our week… how was yours?

Moving on to newsy items…

3 Days Left to Save on Nourishing Our Children’s 8 Year Celebration!

Nourishing Our Children is a non-profit, educational initiative of the San Francisco Chapter of the Weston A. Price Foundation established to address the dramatic deterioration in the health of children. Founder Sandrine Love and her team provide beautiful, simple, and inspiring educational materials.

To celebrate 8 years of helping families, they’re offering bundled sets of their educational materials for 50% to 60% off. Packages are $20 or $50 and may include eBooks, powerpoint presentations, a food pyramid chart, and more (depending on which package you select). Expires: June 30, 2013 so hurry!

The materials are meant for self-education and to share with others. It’s a beautiful way to spread the news about traditional foods to children and families! Check out the discounted collections here.


Wise Choice Market Giveaway

Are you entered yet for a $122 Real Food Sampler from Wise Choice Market? Make sure you do the mandatory first entry — to sign up for the Wise Choice Market newsletter. If you don’t do that, you won’t be eligible! Winner will be announced in two weeks.


Have a blessed weekend and coming week! I’d love to hear what’s going on with you!


This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


  1. Jami says

    Oh Wardeh, Kenny passed away? That is sad to hear, we will add our prayers to yours.

    Nice find on those pots!

    All the best on the vole hunt…. :-)



  2. Gail says

    It is interesting that your garden is just getting rolling, when my Texas garden is beginning it’s hard shut down. I’ve pulled up all the lettuce and spinach which had wintered over nicely, but had turned distinctly bitter in our summer heat. We’ve also seen the last of our snow pea pods for the season. The green beans are still holding their own as are the tomatoes and cucumbers – but none of these things will be around for more than a few weeks in the 100+ degree heat. We’ll take a short sabatical and then start thinking about our fall plantings – broccoli, spinach, green beans, peas, melons… Having grown up in the north, I’m still adjusting (20+ years later!) to growing most of my vegetables in the winter instead of the summer!!

    • says

      Gail — That is interesting! I would find it hard to adjust, too. Oregon feels really late to me, too, after living in California when we were first married. We were getting tomatoes and peppers in May down there! Here we don’t get them until August! Thanks for sharing what you’re growing. :)

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