It’s Farmers’ Market Time
Anne, Columbus Underground

Find one near you!
http://www.localharvest.org/

Black Beans and Rice

1 15oz Can of Black Beans, rinsed
1 (uncooked) cup wild blend rice
1 cup vegetable broth (I used 1/2 a veggie bouillon cube)
1 tablespoon of onion flakes
1 teaspoon Goya Adobo or to taste (I use the kind without pepper)
1 tomato, chopped

topping
approx 1/2 cup chopped cilantro
approx 1 cup of salsa (I prefer the kind without vinegar in the ingredients)

1. Cook rice as per instructions, substituting veggie broth for water. Add onion flakes and Adobo when cooking rice.

2. In a separate pot, cook the rinsed beans. Add chopped tomato as the beans are done cooking.

3. Combine beans and rice on serving dish and top/garnish with salsa and cilantro.

Pumped Up: Are Americans Addicted To Oil?
by Linton Weeks, NPR

Empathy is What Really Sets Vegetarians Apart (at least Neurologically Speaking)
by Daniel R. Hawes, Pyschology Today.com

Slimy pets to eat your garbage and entertain your kids
-No Impact Man

Provided more entertainment for the cats this afternoon by planting flowers out in front of the house. Amber had the day off, so we went around the corner(literally) to the nursery just to the North of our place. We soon returned home with the back of my car loaded with plants. We now have the nicest "yard" within eyesight of our front door.
Yes, those steps need painted, but that will have to wait for another afternoon. I think the weathering adds to the picture though.

We also got the hanging baskets up out front.

No more work yet on vegetables. I'm still collecting the materials for self watering containers. I hope to have those done soon so I can get a tomato plant in the dirt.

I did provide about an hour of entertainment for the cats last Friday after I went out to get some flowers for hanging baskets. We have a shepherds pole out front with two hooks on it. I had already acquired the hanging baskets, which were designed from the start to be self watering, and come with a reservoir built in to the bottom of the pot. For the baskets, I got Safari Red Marigolds, and Celosia(Ice Cream Mix). It was a struggle to find plants I liked that could take the sun that the baskets will be subjected to. I also got a Variegated Vinca Vine for one plant, and some other kind of ivy vine for the other. I had some left over Black Seeded Simpson lettuce seeds from last year, and planted a few in each basket. I'm not necessarily planning on eating it, but hope it will grow fast to provide some filler until the other plants get bigger. I had one leftover Marigold and a few Celosias, so I planted them in a pot that the fiancée already had sitting out back. The cats were very curious about what I doing digging around in the dirt. I'm sure they were also wondering what the plants taste like.

I tried out a new recipe this evening for dinner. We both liked it. Amber thought it needed something extra. I thought it was because she didn't want any extra cilantro on her squares, but she claimed it needed something creamy. I suggested sour cream on the side, and got a "maybe" in response. In retrospect, I'm wondering about guacamole. I'd like it, but she's not a fan.

I served the corn squares with salad made from the "garden"(the pot of lettuce from the last post). There's a lot more lettuce in that pot than you would think. I trimmed enough off to make decent sized salads for both of us, and even had leftovers for her lunches for the next two days. To look at the pot though, you wouldn't know I had done any trimming. With the cilantro topping, I think the corn squares were great, and wouldn't hesitate to make them again.
Triple-Corn Squares with bean sauce

1 can (14-15 oz.) cream-style corn
1 can whole kernel corn, drained
1 pouch (6.5 oz) golden corn muffin and bread mix
1/3 cup butter or margarine, melted
2 eggs
1 can (15 oz) black beans, drained, rinsed
1/3 cup chunky-style salsa
Chopped fresh cilantro, if desired

1. Heat oven to 400. Grease 11 x 7 glass baking dish. In medium bowl, mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.

2. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.

3. During last 5 minutes of baking, in 1-quart saucepan, mix beans and salsa. Cook over medium heat, stirring occasionally, until hot. Cut casserole into squares; top with bean sauce. Sprinkle with cilantro if desired; serve immediately.