A couple of months ago, I wrote here about how my garden was very much in need of some “TLC”. Well, my dear husband and I have been working steadily each weekend since then to get everything in tip top shape: I am so happy to say we’re almost done! I am looking forward to sharing photos of our “garden makeover” soon because it’s looking seriously great.

One of the first things to pop up in my garden was the rhubarb.

Rhubarb is a perennial that grows well where I live: I’ve got two plants that have been producing quite nicely these past few years. I just today harvested some of my rhubarb for the first time this spring, so this #SAVEITSUNDAY post is also going to be the first in a series I am calling “Use What You’ve Got.” This isn’t going to be a structured series or anything…just a way for me to occasionally round up some of my own recipes (along with recipes from other sites) to give you ideas for how to use your homegrown or store-bought produce.

And in an effort to help you cut down on your food waste, I’ll also be highlighting the storage of said produce: I’d hate to see you have to toss or compost your produce before you get to use it because it wasn’t stored in the best possible way!

cut rhubarb | healthy green kitchen

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I started this blog back in May of 2009. Since then, I’ve written almost 700 posts. And a book.

Since I have learned so much and changed so much in the past 5 years, it’s only natural that the look and feel of my blog evolves, as well. So I hired my talented friend Sabrina to give HGK a little makeover as a “blogiversary” gift to myself. I wanted the design to be very simple, natural, and a little messy, even (kind of like me!). I hope you like it as much as I do :)

(Please if you notice any problems with the new design, let me know! That way, we can fix whatever is wrong.)

And what’s a celebration without a decadent treat? I made a Chocolate Silk Pie to mark this blogging milestone.

Chocolate Silk Pie | Healthy Green Kitchen

My parents used to serve a similar French Silk Pie in their restaurant when I was a kid…I have such fond memories of that pie and have been wanting to make one like it for a long time. This pie is so easy to prepare and it’s absolutely delicious: I think it perfectly symbolizes where my blog and I are at these days and what you can expect to see here in the future.

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I missed out on sharing links for “Friday Shares” last week…sorry! Here are a few photos from my garden to make it up to you, plus an extra awesome list of links…I hope you have a nice, relaxing weekend that allows you time to check everything out.

bleeding heart | healthy green kitchen

irises | healthy green kitchen

lilacs | healthy green kitchen

Food/Nutrition-Related:

Nutrition Survival Guide (Nia Shanks)

Carb Controversy (Precision Nutrition)

Sensitive to Gluten? A Carb in Wheat May be the Real Culprit (NPR)

Other:

A Life Beyond Do What You Love (New York Times)

See The Unseen (5 Second Rule)

Anne Lamott on People Pleasing, Haters, and Trolls (Brain Pickings)

What’s the Harm? The Body Count of Pseudoscience (Skeptical Libertarian)

Recipes:

Potage St. Germain (Minted Pea Soup) (Bojon Gourmet)

Grilled Caesar Salad (The Year in Food)

Smashed Indian Baby Spiced Potato Medley (Food Wanderings)

Buttermilk Southwestern Chicken Wings (Nutmeg Nanny)

Lavender Creme Fraiche (Autumn Makes and Does)

Coconut Cake with Rose Petals (Wine Dine Daily)

The Bootleg Cocktail (Cookie and Kate)

Currently Reading:

Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers

Fruitful: Four Seasons of Fresh Fruit Recipes

Fair Food: Growing a Healthy, Sustainable Food System for All

The Blue Zones, Second Edition: 9 Lessons for Living Longer From the People Who’ve Lived the Longest

Disclosure: Links to Amazon.com are affiliate links. When you make a purchase via one of my links, I make a small commission. Thank you!