Pork Brauhaus Goulash

For dinner, last night, we needed some good ol' fashioned comfort food. I'm not really into the stuff that quite a few Americans think of as being comfort food. To me, comfort embodies European peasant food. It's filling. It's hearty. It utilizes few ingredients while maximizing on flavor. This goulash recipe checks off all of the boxes.

I used a pork tenderloin to make this dish. It was tender. It was succulent. Bob was, easily, able to eat it.

I cut the pork tenderloin into bite sized pieces. It gets browned in a few tablespoons of butter. While that is going on, you'll want to...

grate up a large carrot (or 2 small ones), dice up an onion and mince a clove or two of garlic. Just put it onto a plate and set it aside for a few minutes until you need it. 

Do you see that liquid in the bottom of the pan? You want to cook the pork until that all disappears. 

It will look like this once that happens. This is when you add the vegetables and garlic, mustard, tomato paste,  along with the salt, pepper and smoked paprika. 

Cook that all for around 3-4 minutes. Then add...

a cup of German beer. I used a nice German stout. If you don't have a German beer available to you, try a Black Butte Porter or a Guinness would work really well, too.  Don't use a domestic American beer. That would not taste good at all. It actually wouldn't taste.
Cook until the beer evaporates.

It will go from this to...

this. What you are doing is concentrating the beer flavor. That's why I do not recommend using an domestic American beer. They do not taste good and they wouldn't have enough flavor to hold up to this recipe. You really need to use a stout.

After the beer cooks down, you add in vegetable broth and bring it all to a boil. Cover, put on low heat and simmer for an hour.
Five minutes before it's done, add...

the sour cream. Combine thoroughly. If you need to thicken it up, use a cornstarch slurry. That's simple to make. Mix 1 tablespoon of cornstarch with a few tablespoons of cold water. Pour it in, stir until it's as thick as you'd like it to be. 

Serve over mashed potatoes and enjoy!

Pork Brauhaus Goulash

1 pork tenderloin, between 1.25-1.5 pounds, cut into bite sized cubes
2 tablespoons butter
2 teaspoons dijon mustard
1 tablespoon tomato paste
1 medium onion, diced
1 clove garlic, minced
1 large carrot, grated
1 cup stout beer
3 cups vegetable broth
2 teaspoons smoked paprika
Salt & pepper, to taste
1 tablespoon sour cream

Brown pork in butter, in large skillet, over medium heat. Cook until all the liquid that is released from the pork has evaporated. Add onion, garlic, carrots, mustard, tomato paste, salt, pepper and paprika. Cook for 4-5 minutes, stirring constantly. Add beer. Cook until beer has evaporated from pan. Add broth. Bring to a boil. Reduce heat, cover, and simmer for 1 hour. At the 55 minute mark, stir in the sour cream until combined. At that time, if you feel it's necessary, thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Serve over mashed potatoes.

Blueberry Sour Cream Pie

 Our temperatures here have been fluctuating. We had beautiful sunny days, up in the 60's. We had some very cold nights. Now, we're under yet another atmospheric river and we're getting dumped on with rain. Last night, there were some wicked wind gusts. I'm glad I didn't insist that my 12-foot long portable (probably flimsy) plastic greenhouse be set up. It wouldn't have made it through. 

We finished up watching 1883 on Paramount+ this morning. I won't post any spoilers but I will say that the show was one of the best shows I've ever seen. I can't wait for more! 

I need to get my tomato, pepper and eggplant seeds going here in the next week or so. We planted a small asparagus bed, with 6 crowns for now. I do have asparagus seeds, so I'll be adding to it. We also planted 10 red raspberry bushes, 2 gold raspberries and 2 blue blueberry bushes. I'm going to be taking cuttings from my Pink Lemonade blueberries and I'm trading those for quite a few things to expand my berry garden: mulberries, 3 colors of currants: red, white and black, purple raspberries, black raspberries, (just need white to have all the colors), 2 types of figs, gooseberries and Concord grapes. I didn't realize how much these pink blueberries are sought after! Who knew??!! So, I'll be using my greenhouse for berry/fruit cuttings to get established as well as other things.

I put up another 5 pound batch of sauerkraut and will post a blog about that in a few weeks after it gets sufficiently sour for us.

Today, however, I'd like to talk about a recipe that I created this morning after looking at a Lemon Sour Cream Pie recipe. I have lemons, for sure, but I also bought some really nice looking blueberries (speaking of which, in the next few years, I plan on NOT buying blueberries again from anywhere). I wasn't exactly sure what we were going to do with the blueberries, but a quart was only $3.50, so it was one of those deals that was just too good to pass up but it was an impulse purchase. I know that Bob was talking about wanting a slice of pie the other night, so this sounded like the ticket. Anyhow, looking at sour cream lemon pies turned to perusing single crust blueberry pie recipes and this recipe is a result of that.

Preheat your oven to 400 degrees.

It starts out as you would think with a bit of flour, a pinch of salt, some sugar and an egg.

I also used a cup of sour cream. This recipe is very helpful when you have a container of sour cream that is nearing the expiration date and you can only eat just so many baked potatoes. 

I only use the best vanilla extract. By "the best" I mean vanilla extract that I made myself, using a fifth of locally made craft vodka with around 20 to 25 vanilla beans soaking in that sucker. There's no better vanilla extract on the planet, as far as I'm concerned.

Everything is whisked together until nice and smooth.

I like that this only uses a single crust. I had some pre-made crusts hanging out in the freezer and taking up space that could be used by more important things. I'll use the other crust to make a Buttermilk pie. When I do that, I'll post about it.

The blueberries get gently mixed into the sour cream mixture. Make sure to fully coat them all.

Then pour it all into a the pie shell. It's not going to look like it's enough filling. It's supposed to look that way. You'll understand later on. I promise. Spread the blueberries out evenly throughout the crust. Pop this in the oven and set a timer for 30 minutes. 

In the meantime, make the topping for the pie. This is the standard flour, sugar, butter streusel mixture that we're all familiar with. It's pretty straight forward. 

This is what you're pie will look like when you pull it out 30 minutes later. See? I told you that there was plenty of filling in there. 

Sprinkle the streusel mixture evenly over the top of the pie and put it back into the oven for 15 or so minutes. I have a little RV propane oven, so mine took an additional 25 minutes. Just check after 15 minutes to see how it's starting to brown up. 

I don't let my streusel topping brown up too much because Bob wouldn't be able to eat it. It makes a stunning looking pie. 

No matter how you look at it, it looks scrumptious!

Blueberry Sour Cream Pie

1 pie shell for a deep dish pie, either pre-made or make your own

Filling:
3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
1 quart fresh blueberries, rinsed and well drained

Streusel Topping:
3 tablespoons flour
2 tablespoons sugar
1-1/2 tablespoons cold unsalted butter

Preheat oven to 400 degrees.
Mix all the filling ingredients, except blueberries, in a large mixing bowl, with a whisk, until completely smooth and all ingredients are well incorporated. Gently fold in blueberries, coating them all, taking care to not smash any.

Bake in a preheated oven for 30 minutes.

In the meantime, make the streusel topping by cutting the cold butter into the flour and sugar until all the dry ingredients have been combined. I use a fork for this. Set aside.

After 30 minutes, remove pie from oven, sprinkle streusel mixture evenly over the top of the pie. Put back into the oven between 15-25 minutes or until the struesel has browned up to your liking.

Remove from oven. Let cool thoroughly before slicing. Refrigerate leftovers.

Enjoy!

Belgian Fried Chicken

 We're all moved! We moved exactly a month ago. A lot has happened. We went through a pretty bad flood just before we moved. Bob's car got flooded. Our insurance totaled it. Ten days later, we were fully moved out of the RV park. Good riddance to the drama and other nonsense. It's so peaceful up here and we're thoroughly enjoying it.
Here are some of the flood photos. We are sitting up on a bluff, 260 feet above a creek. I don't ever have to worry about going through a flood, like this, again. 

The water came up and receded all within an 18 hour time frame. I have never went through anything like that before and I hope I never go through anything like that again.

 
I'm not going to miss this at all. Nope. Never again.

Now, without further adieu, coming to you from Kelpie Kapers Farm, I bring you one of our most favorite chicken recipes called Belgian Fried Chicken.
First off, this is not a diet friendly recipe. If you're looking for something healthy, you'll want to cruise on past. We don't eat this all that often, maybe 2 or 3 times per year. If you can use decadent to describe a chicken dish, this one would fit the bill. 

First off, there's not really any measurements for this recipe. The only thing I really measure, and it's haphazard at that, is the butter. I just use 1/2 a stick of unsalted butter and it doesn't matter how many pieces of chicken I plan on making. Just know that you're going to be frying chicken, over a low heat, for a long time, in butter.
Do I have your attention yet?

You simply salt and pepper your chicken pieces generously. Then you shake in plain ol' flour. Don't add anything to it, just leave it plain.
You won't believe how tasty this is with such minimal seasoning. There's no herbs or spices in this besides salt and pepper. None. Nada. Zip. Zilch.

This is why I call this "Belgian" fried chicken. This is a sliced up Belgian endive. If you don't want to use an endive, you could slice up some mushrooms or whatever vegetable you like. I've done this with just onions and parsley and it was delicious.

After the chicken browns, slowly, over low heat, for 15 minutes on each side (a total of 30 minutes), covered, you scatter the endive around the pan, put the lid on and let it go for another 15 minutes. So, yes, 45 minutes being fried in butter. 

The endive cooks way down and the chicken gets really brown. This is when it gets hit with the zest and juice of 1 lemon. So, now, it's being fried in lemon butter. Let that cook for just a few minutes. And pour in roughly 1/4 to 1/3 of a cup of heavy cream, depending on how many chicken pieces you're making. 

Delicious!

Belgian Fried Chicken
*serves 2

4 pieces of bone-in, skin-on chicken
1/2 cup flour
Salt & pepper, to taste
1/4 cup unsalted butter
Zest and juice of 1 lemon
1 Belgian endive sliced
1/4 cup heavy cream

Salt and pepper the chicken pieces generously. Coat each piece in plain white flour.
Melt butter in a heavy skillet over medium-low heat. Fry the chicken, in the butter, for 15 minutes, covered. Turn the chicken over, cover, and fry another 15 minutes. Add endive, cover, fry for another 15 minutes. Add lemon juice and zest and cook for 3-5 minutes more. Add heavy cream and flip the chicken pieces around so that they are coated in the sauce and the heavy cream mixes in.

I turned these into bowls with rice and boiled asparagus. Bob really enjoyed these. He gets his final set of impressions tomorrow, so, hopefully, I can make something crunchy for dinner soon. Korean Honey Butter Chicken is on the top of my list!
Anyhow, if you need some comfort food, this Belgian Fried Chicken will fit that ticket, for sure.
Enjoy!

Smoked Bleu Cheese Stuffed Chicken Breasts Wrapped In Bacon

 Last week, I wound up buying a container of smoked bleu cheese. I had initially thought that I would include this on Bob's requested charcuterie board for Thanksgiving, but I thought there was more than plenty to remake one of my published recipes on allrecipes.com, Gorgonzola Stuffed Chicken Breasts Wrapped In Bacon. I used to prepare this recipe quite often, several years ago, but had gotten away from it. It's always nice to revisit (and revamp) one of your highest rated recipes, I think.

I got away from adding anything to the bleu cheese. I figured with the smoke flavor, it didn't need any added ingredients, like shallot or parsley. Also, with the bacon and the cheese, this definitely did not need any added salt.

This also differs from the original recipe in that I baked these on a rack this time.

I baked these on a lower temperature than I did with the original recipe. I found that lowering the temp, even though I had them in the oven for over an hour, resulted in a much juicier version. These were not dried out at all.

Dinner, last night, was a sheer pleasure.


Smoked Bleu Cheese Stuffed Chicken Breasts Wrapped In Bacon

 

2 boneless, skinless chicken breasts
1/4 cup smoked bleu cheese
4 slices of pepper bacon
1 tablespoon extra virgin olive oil
1 teaspoon Penzeys Spices Parisien Bonnes Herbes blend
Cracked black pepper, to taste

Preheat oven to 350 degrees. Cut a pocket into each chicken breast, without cutting all the way through. Stuff 2 tablespoons of smoked bleu cheese into each pocket. Wrap each breast with 2 slices of bacon. Secure with toothpicks, if necessary. Sprinkle each breast with 1/2 teaspoon of Parisien Bonnes Herbes blend. Sprinkle with freshly cracked black pepper.
Place in oven and bake for 45-60 minutes, or until chicken reaches an internal temperature of 165 degrees F on a food thermometer. Let stand for 10 minutes, remove wooden picks and serve.

Carrot Pie

 This afternoon, I thought it would be a great day to try to turn these carrots into a pie. I hoped it would resemble a pumpkin pie.

These carrots were pretty big. I decided to use the same amount of pureed carrots as I would with pumpkin. I peeled them and boiled them until they were soft.

I decided to break out my homemade vanilla and I also opted to open up the Tung Hing cinnamon that I bought from Penzey's Spices. 

All this deliciousness gets whipped up and mixed with pureed carrots. 

I can't tell the difference by simply looking at it.

I can't tell the difference after it's baked, either. It cracked when it cooled off. 

The consensus is that the texture is just a little bit different. That's all. Other than that one minute detail, I could not tell the difference between carrot or pumpkin in this pie. I'll make more carrot pies in the future, for sure.


Carrot Pie

1 9-inch pie shell
2 cups pureed carrots (about 3 large, peeled and boiled until soft and pureed in a food processor)
3/4 cup dark brown sugar
2 eggs
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons real vanilla extract
3/4 cup heavy cream

Preheat oven to 400 degrees.
Mix all ingredients together in a large bowl until well combined. Pour into prepared pie shell.
Bake at 400 degrees for 15 minutes, lower heat to 350 degrees and bake an additional 50 minutes.
Pie is done when you can put the point of a knife into the middle and it comes out clean.
Cool completely before cutting. Refrigerate leftovers.

I do not receive compensation from Penzey's spices. This is not a sponsored post.  I just really like their products.

And The Winner of the $50 Penzeys Spices Gift Card Is...

 Drum roll please.....



















Congrats! Please contact me on Facebook to make arrangements to receive the gift card! Thanks, everyone! Happy Holidays!
I hope to do more of these in the future.

Gift Card Giveaway

 I'm rather surprised. I thought there would be a lot more than this wanting to get in on this giveaway. You guys have 4 days left. Make sure to share this blog with your friends. Tell them to sign up to follow for an extra entry. Remember, only those of you who have followed and commented on here will be entered for that $50 Penzey's Spices gift card giveaway. It ends on November 11th at noon, Pacific Standard Time, via Rafflecopter, and is only available to residents of the United States. Sorry, but I don't know all the countries that Penzey's ships to. I'm am not being compensated by Penzey's Spices for this giveaway. Bob and I bought this gift card.
Time's a'tickin' away!

A Look At Our New Place & Seed List For 2022

We drove up to the new property yesterday. This photo was taken when it was a bit warmer out, of course, but this is the apple orchard. 

The guy, who was there before, had raised meat pigs. He had a boar and this was where he kept his boar. I'm going to turn this area into my chicken run. 

 Our pigs will be pasture raised. I'm grateful that he left this pig area up. All we need to do is get the box and a battery to turn on the electric fence. 

That trailer has been sold and it just needs to be removed. That is where our canopy and fifth wheel will go. 

We have all this area. I want to turn a good chunk of it into garden spaces. 

All of this area will have raised beds. I want to put my herb garden where I don't have to walk very far to utilize it.

This is where we will put a hot water tank and a washer and dryer. Yes, we will be buying a set, for sure! It is too far to run to the laundromat every week.

That is a beautiful deck, but it will have to be moved. We're not sure if the person who bought the trailer has bought that, too, or not. If not, we'll move it out a bit and we'll set up an outdoor dining area. I can put cute little pots of trailing flowers at each corner. It will be cute.

These terraced gardens are really cool. There are a ton of strawberry plants. I'm going to need a couple of ducks for slug patrol.

My lavender plant will join a couple of lavender friends.

• 

So there's a better look at where we are moving to. I hope you enjoyed the tour.

Now, onto my seed list. I'm taking on a huge project here, but I want to be self sufficient, this coming summer, as far as produce goes. I also want to be self sufficient through the winter, too.

Heirloom Tomatoes

*Julia Child
*Great White
*Coyote
*Lagidnyi
*Zena's Gift
*Alice's Dream
*Broad Ripple
*Orange Jazz
*Mushroom Basket
*Principe Borghese
*Girl Girl's Weird Thing
*Lipstick
*Amana Orange
*Barlow Jap
*Trip-L-Crop
*Green Ghabdan's Danish Orange
*Vintage Wine
*Moonlight Mile
*A Grappoli D'Iverno
*Pit Viper Dwarf
*Amish Paste
*Groovy Tunes
*Egg Yolk
*Red Beefsteak
*Clay Family Red Cherry
*Sart Roloise
*Dancing With Smurfs
*Oregon Spring
*Campbell's 1327
*Kentucky Beefsteak
*Dr. Wyche's Yellow
*Old German
*Kaleidoscope Jewel
*Yellow Pear
*Red Ruby
*The Thong
*Snow White Cherry
*Nizami
*Zlatava
*Red Charcoal
*Riesetomate
*Heaven Oregon
*Join Or Die
*Kazachka Cherry
*Stripes of Yore
*Pink Egg
*Rutgers
*Kentucky Yellow/Orange Slicer
*Super Steak
*Pork Chop
*Delta Dawn
*Marge's Polish Pride
*Sgt. Pepper
*Rose Beauty
*Piovano
*Pineapple
*Red Pear
*Northern Lights
*Zebra Rita
*Gold Pearl Micro Dwarf
*Valencia
*Xanadu Green Goddess
*White Wax
*Mortgage Lifter
*Red River
*Marianna's Peace
*Mix (Roma, San Marzano & Rio Grande)
*Amethyst Jewel
*Carbon
*Cereza Amarilla
*German Queen
*Black Krim
*Big Rainbow
*Black Sea Man
*Isis Candy Cherry
*Red Dumplin Winner Pink
*Vnucen'ka
*Iva's Red Berry
*Blondekopfchen
*Lille Lise
*Solar Flare
*Sub-Arctic Plenty
*Aussie Pink
*Hawaiian Current
*Rebel Alliance
*Black Dragon
*Gargamel
*Nina's Heirloom
*Pink Yellow Stripe
*Firesteel
*Cherokee Purple
*Aunt Ruby's German Green
*Arubuzunyi
*Lemon Boy
*Matt's Wild Cherry
*Georgia Slicer
*Lavender Lake
*Green Zebra
*Skykomish
*Black Beauty
*Cosmic Eclipse
*Pineapple
*Midnight Snack
*Dr. Caroline's Cherry
*Black Pear
*Brad's Atomic Grape
*Bulls Heart Red
*Indigo Pear Drop
*Blue Berries
*Thorburn's Terra Cotta
*Pink Berkeley Tie-Dye
*Red Crystal
*Chameleon
*Malachite Box
*Spoon
*Landreth's Surprise
*Speckled Roman
*Paul Robeson

Beans:
*Laura
*Parpl Tippi
*Blauhilde
*Calypso
*Tanya's Pink Pod
*Tongues of Fire
*Blooming Prairie
*Unknown brown variety that I grew out that was mislabeled
*Unknown grey variegated variety that I grew out that was mislabeled
*Arapaho Fish Hill
*Watkdnono'saingwimr'd (Yellow Dog Belly)
*Purple Podded Pole
*Red Yard Long
*Green Yard Long
*Coco Rose De Prague
*Flood Pole
*Haricot Dolique
*Scarlet Emperor
*Broad Windsor Fava
*Dragon Tongue
*Succotash
*Dixie Speckled
*Old Joe Clark
*Robert Hazelwood
*Kebarika
*Sacre Bleu
*Black Nightfall
*Dapple Grey
*Seneca Cornstalk
*Palomino
*Senate Soup Navy
*Cannellini
*Chester (Skunk)
*Tonawanda Strawberry
*Plus De Soleil
*Wing
*Greasy Grits
*Christmas
*Kabouli Black Garbanzo
*Extra Precoce A Grano Violetto Fava
*Cherokee Trail of Tears
*Hobbs Goose
*Chickpea (Garbanzo)
*Chinese Red Noodle
*Cranberry
*Slippery Silks

Peppers:

*Sweet Bonnet (hot)
*Peter
*Nadapeno
*Poblano
*Choricero
*Jalapeno
*Peperone di Senise
*Liebesapfel (Candy Apple)
*Dulce Rojo
*Ljubovs Dlan
*Rdeca Spic
*Ros de Mallorca
*Najerano
*Laylak
*Trontarolo
*Yaglik Biber Salacalik
*Sweet Cherry
*Hong Gochu
*Shishito
*Sirenevyi
*Habanada
*Early Jalapeno
*Brazilian Starfish
*Serrano
*Corbaci
*Ajvarski
*Murasaki
*Calabrian Hot
*Sweet Ratunda
*Jimmy Nardello
*Rezha Macedonian Hot
*Sugar Rush Hot

Herbs:

*Fenugreek
*Lemon Balm
*Tulsi Basil
*Sweet Basil
*Garlic Chives
*Florence Fennel
*Lime Basil
*Bouquet Dill
*Sweet Thai Basil
*Giant Italian Parsley
*Dill, unknown variety
*Parsley, unknown variety
*German Chamomile
*Borage (blue)
*Cilantro
*Lemongrass
*Cinnamon Basil
*Garden Chives
*Single Parsley
*Clary Sage
*Persian Basil
*Lettuce Leaf Basil
*Borage (white)
*Culantro
*Mammoth Long Island Dill
*Provence French Summer Thyme
*Giant of Italy Parsley
*Anise Hyssop
*Dwarf Lemon Cilantro
*Zloty Lan Chamomile

Eggplant:

*Comprido Verde Claro (orange)
*Japanese White Egg
*Listada di Gardia
*Casper
*Petch Siam
*Ping Tung
*Eastern Prince
*Golden Eggs Indoor

Peas/Lentils:
*Sugar Snap
*Tom Thumb
*Favorit
*Mixed (from what I grew last year, including Spring Blush)
*Lentils
*Carouby De Maussane
*Sugar Magnolia Tendril
*Oregon Sugar Pod II
*Cascadia Snap
*Adagumsky
*Miracle
*Easy Peasy
*Sugar Daddy

Lettuces/Salad Greens:
*Castelfranco Radicchio
*Mixed Lettuce (from what fell out of the packages that I planted)
*Mesclun Mix
*Iceberg
*Sword
*Drunk Woman Frizzy Head
*Mache Corn Salad
*Marville Des 4 Saisons
*Parris Island Cos
*Buttercrunch
*Landis Winter
*Chinese Narrow Leaf
*Butter King
*Bronze Beauty
*Outredgeous
*Saguine Ameliore
*Brune Percherone

Chard/Spinach/Beets:
*Malabar Spinach
*Mangold Alyy Chard
*Matador Spinach
*Strawberry Spinach
*New Zealand Spinach
*Yellow Mangel Beets
*Chioggia Beets
*Golden Detroit Beets
*Detroit Dark Red Beets
*Golden Beets
*Ruby Queen Beets
*Nokhovskaya Beets
*Giant Noble Spinach

Brassicas:
*Michili Cabbage
*Golden Acre Cabbage
*Chinese Yod Fah Broccoli
*Spring Rapini Broccoli Rabe
*Chinese Chirimen Hakusai Cabbage
*Rosella Brussels Sprouts
*Calabrese Broccoli
*Violaceo Di Verona Cabbage
*Shanghai Green Choy
*Purple Vienna Kohlrabi
*Delicacy White Kohlrabi
*Beni Houshi Mizuna
*Early Mibuna
*Pac Choi
*Granaat Chinese Cabbage

Root Veg:
*Purple Top Turnip
*Gold Ball Turnip
*Shogoin Turnip
*Zlata Radish
*Rainbow Blend Carrot
*Little Finger Carrot
*White Icicle Radish
*French Breakfast Radish
*Uzbek Golden Carrot
*Parisian Carrot
*Pusa Jamuni Radish
*Longue Rouge Sang Carrot
*Chinese Red Meat Radish
*Gniff Carrot
*Pink Glitter Daikon Radish
*Pusa Gulabi Radish
*Giant Red Carrot
*Kyoto Red Carrot
*Hida Beni Turnip
*Parisienne Carrot
*Purple Top Rutabaga
*White Egg Turnip
*Black Spanish Radish
*Chinese Shawo Fruit Radish
*Japanese Wasabi Radish

Cucurbits:
*Bottle Gourd
*Rocky Ford Cantaloupe
*Arctic F1 Cucumber
*Early Crookneck Summer Squash
*Korean Melon
*Svitozar Zucchini
*Boston Pickling Cucumber
*Marketmore 76 Cucumber
*Birdhouse Gourd
*Waltham Butternut Squash
*Fanfare Cucumber
*Pattison-Panache Jaune Et Vert Scallop Squash
*Iran Squash
*Parisian Pickling Cucumber
*Red Kuri Squash
*Baby Pam Pie Pumpkin
*Table Queen Acorn Squash
*White Bitter Melon
*Balcony Swallowtail F1 Cucumber
*Jealous Neighbor F1 Cucumber
*American Tondo Pumpkin
*Calabash Bottle Gourd
*Pineapple Squash
*Zucchino Rampicante Squash
*Kajari Melon
*Luffa Gourd
*Fordhook Zucchini Squash
*Ronde De Nice Zucchini Squash
*Siamese Bitter Melon
*Chinese Python Snake Bean Gourd
*Mexican Sour Gherkin Cucumber
*Rich Sweetness Melon
*Minnesota Midget Cantaloupe

Flowers:
*African Marigold
*Snow Princess Calendula
*Melba Peach Double Nasturtium
*Coral Glitter Nasturtium
*Double Gold Nasturtium
*Kroshka Double Nasturtium
*Royal Robe Nasturtium
*Orient Mix Zinnia
*Jerusalem Gold Hybrid Sunflower
*Candy Cane Mix Zinnia
*Classic Artistic Mix Bachelor Button
*Yeti Nasturtium
*Pink Surprise Calendula
*Tip Top Alaska Salmon Nasturtium
*Tall Trailing Nasturtium
*Alaska Red Shades Nasturtium
*Tower Custom Mix Aster
*White Single Clitoria
*Mixed Zinnia
*Orange Cosmos
*Mixed Marigolds
*Cockscomb
*Oklahoma Mix Zinnia
*Love In A Mist
*Peppermint Stick Zinnia
*Single Blue Clitoria
*Blue Double Clitoria
*Red Cardinal Vine
*Dwarf Yellow Snapdragon
*Rose Campion
*Lilliput Zinnia
*Tower Purple Aster
*California Giant Zinnia
*Pink Mix Zinnia
*Cactus Zinnia
*Cupid Mix Zinnia
*Mixed Snapdragon
*Gumdrop Zinnia
*Thumbelina Zinnia
*Out Of Africa Nasturtium
*Blanket Flower
*Shasta Daisy
*English Daisy
*Forget-Me-Not
*Black Oil Sunflower
*Pink Dandelion
*Japanese White Dandelion
*Purple Emperor Nasturtium
*Strawberry Blonde Calendula
*Chinese Wool Flower
*Zeolights Calendula
*Fiesta Gitana Calendula
*Hungarian Blue Bread Poppy
*Passion Flower
*Purple Balloon Flower
*Blue Disc African Daisy
*Freckles Viola
*Brush Strokes Viola
*King Theodore Nasturtium
*Bloody Mary Nasturtium
*Lime Zinnia
*Bright Orange Zinnia
*Mixed Dwarf Zinnia
*Canary Nasturtium
*Bronzed Beauty Calendula
*Tetra Mix Snapdragon
*Mongolian Giant Sunflower
*Yellow/Orange Mix Calendula
*Teddy Bear Sunflower
*Toothache Plant
*Yarrow
*Feverfew
*Persian Carpet Zinnia
*Rainbow Mix California Poppy

Other Misc. Garden Seeds:
*Red Shiso
*Green Shiso
*Red Orach
*Old Tokyo Komatsuna Spinach Mustard
*Red Russian/Ragged Jack Kale
*Blue Scotch Curled Kale
*Pink Plume Celery
*Okra (unknown variety)
*Lacinato (Dinosaur) Kale
*Premier Kale
*Chijimisai Chinese Greens
*Pascal Celery
*Chinese Pink Celery
*Jing Orange Okra
*Morris Heading Collards
*Clemson Spineless Okra
*Green Wave Mustard
*Granaat Chinese Cabbage
*Orchard Baby Corn
*Tokyo Long White Bunching Onions
*Mavka Onion
*Onion (unknown variety)
*Red Beard Bunching Onion
*Green Calaloo Amaranth
*Verde Tomatillo
*Yellow of Parma Onion
*Love Lies Bleeding Amaranth
*Golden Giant Amaranth
*Mullein
*Lion's Mane/Tail (not sure what this is. Obtained in a trade. I always thought that these were mushrooms)
*Etiole Jaune Alpine Strawberry (yellow)
*Metsa Muinasjutt Strawberry
*King Richard Leeks
*Elephant Head Amaranth
*Brightest Brilliant Quinoa
*True Potato Seeds


Am I being overly ambitious? Yes. But, I can always store seeds that I won't be using in the freezer for another year.

Let me know in the comments if I'm missing anything. Make sure that you have signed up to follow The RV Homestead and share with your friends.
I'm giving away a $50 Penzey's Spices gift card on November 11th.
You can read the details here.

Hopefully, I'll have an update soon as to the actual move date. Right now, I don't have that available.
So, make sure to get entered for the giveaway and let me know if I'm missing anything in the garden.