Welcome to our garden! I realized I’ve been posting up a storm on Instagram about our new happy place, but I haven’t shared about it here yet. Just about 5 weeks ago, we embarked on the most wonderful journey building the garden we’ve always talked about. First we fenced the entire perimeter (it’s 48 x 64), then we got busy on the inside. It’s been such a wonderful adventure and so much work- but it’s the BEST kind of work. My arms feel stronger from wheeling in all those wood chips and SO much dirt and my heart is beyond thrilled from times when friends helped and for opportunities I’ve had to plant share with people.
Inside this space you’ll see we have 8 raised beds, tons of rows for flowers, pumpkins and zucchinis and towards the back of the garden, we have a blueberry patch on one side and raspberries on the other. 
Currently we have tomatoes, cucumbers, green onions, strawberries, radishes, rainbow chard, spinach, broccoli, carrots, beets, green beans, corn, onions, shallots, microgreens, zucchinis and tons of pumpkins and flowers growing. When I walk around in here it doesn’t feel like a lot, so reading what we have planted sounds much more excessive than it actually is. 
On either side of the archway, we’ve planted a white climbing rose bush. I can’t wait to see these beauties take over this entrance! 
One of the greatest blessings this garden has provided so far is the opportunity to create connections with neighbors and friends, by plant sharing. I’ve been given SO many wonderful plants and in turn, I’ve felt this incredible responsibility to pass that blessing along.
When you share plants, you share happiness and I’m pretty sure one of the reasons plants were created to multiply, is so that we, their caretakers, could use them as a catalyst for connection.
Tonight my husband cooked for us, while I was out mulching around the beets with compost. All of the greens pictured here are from the garden and of course the radishes, too. Micro greens, rainbow chard, spinach and radishes zoom along quickly! They make a girl feel good, since they were only planted about a month ago!
The chicken was breaded with the most unusual and completely delightful combination of Parmesan cheese, coconut oil and Barleans Super Fruit Blend, which is basically it’s a delicious, all-organic combination of shredded coconut, ground flaxseed and berry powders that are as colorful as they are nutritious. Used as a breading on this dish, it paired perfectly with the fresh greens.
Here’s a photo of the rainbow chard. You’ll see the happy radishes in the background. 
Micro greens. Are you growing these? When I harvest them, I don’t pull out the root. I just snip them at the base so they can continue on producing. 
Looking ahead into summer, I feel so excited to feed my family from this place. Nothing is as healthy and fresh as food straight from outside your door. There will be epic successes, upsetting fails, many hours watering (drip comes next year), but mostly- there will be lots of outside time with my family and that’s what matters most.
The dish we had tonight made me so happy so, I’m excited to share it with you all here. If you haven’t tried Barlean’s Superfruit Blend, grab some right away. I always add it to our smoothies, muffins, greek yogurt and turns out, it’s amazing as a breading, too!
- 2 large chicken breasts
- 1 egg
- 5 Tbsp Barlean's coconut oil
- 1/3 cup Barlean's Superfruit Blend
- 1/3 cup blanched almond flour
- 1/3 cup Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp course sea salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 cup balsamic vinegar
- 1/2 cup micro greens
- 2 cups young rainbow chard
- 2 radishes
- 3-4 green onions
- 1 shallot
- Slice the chicken breasts in half, creating 4 equal pieces and flatten with meat mallet.
- Mix the Barlean's Superfruit Blend, almond flour, Parmesan and seasonings in a bowl.
- Pat chicken dry with a paper towel.
- Dip chicken in the whisked egg, then breading mixture.
- Place in preheated coconut oil on medium-high heat.
- Cook until browned, approximately 4-5 minutes on each side.
- In medium sauce pan, reduce the balsamic vinegar over medium-high heat until thickened- stirring frequently.
- Chop radishes, prepare greens and then place cooked chicken on top of the rainbow chard.
- Garnish with radishes, shallots, green onions and micro greens.
- Drizzle with balsamic reduction.
Disclosure: In partnership with Barleans, I received compensation in exchange for writing this blog post. Although this post is sponsored, all opinions are my own. Barleans is a company I truly love and it’s an honor to do work with them!