boulderwoodgardens

boulderwoodgardens Sharing my passion for home gardening and cooking. Growing food & sharing garden to table ideas.

12/04/2025

Do you remember my first outside kitchen? The one I built on the side of a hill… by myself, with rocks from my own land? 😁👋🫶

✨ The Turtle Theory 🐢
Sometimes I go full speed, crash into a wall, and learn the hard way. Other times I just work with what I’ve got and figure it out as I go.

Either way, I’m still moving forward.

Not everyone will get your pace or your path — and that’s okay. Progress is just tiny steps, over and over.

Trust yourself more than the noise.

12/04/2025

Is tomato soup pizza a thing? 🍅🥖
Turns out… it’s not soup at all. It’s grilled-cheese energy baked into focaccia/pizza… no soup required.
Bread is basically 60% water anyway, so why not, would you try making this?

12/03/2025

For the next couple of months… get obsessed with eating your winter tomatoes like this⬇️✨…..

Roast them in olive oil until they’re soft, caramelized, and swimming in their own tomato-infused “liquid gold.”

We love making a ham + cheese toasty cooked in that oil — the tomatoes melt straight into the bread and the flavor is unreal!!

But if you make a batch, they turn into meals in minutes:
• Spoon onto pizza
• Melt into a cozy beef sauce
• Split over a salad (use that tomato oil as your dressing)

How to make them:
1. Place tomatoes in a roasting dish.
2. Coat them generously in olive oil — drizzle enough so every tomato is covered and there’s a small layer of oil in the bottom.
3. Roast at 400°F for about 30 minutes, or until soft, blistered, and caramelized.
4. Let cool, then transfer to a sterilized glass jar.
5. Make sure the tomatoes are fully submerged in the olive-oil juices before sealing the lid.
6. If fully submerged, they’ll last 1–2 weeks on the countertop.
7. Or keep them in the fridge — the oil will harden and act as a natural preserving agent, and they’ll store even longer.

Winter tomatoes never have to be bland again.
Save this for later 🍅✨
Follow for more inspiration ✨

12/03/2025

‼️HEY 2026 KITCHEN GARDEN! If you’re already dreaming about next year’s garden (or filling a cart because seed companies are running sales right now 👀)… or asking for 🌲Christmas wish lists….start thinking about companion planting.

It’s one of the simplest ways to grow healthier crops without more work.

Companion planting is basically choosing plant “friends” that help each other thrive—flowers that attract pollinators, herbs that deter pests, and vegetables that protect or nourish the soil for each other.

It’s nature’s version of teamwork!

Here are a few classic pairings you can steal for your garden plans:

🍅 Tomatoes → basil, marigolds, nasturtium
(helps deter hornworms + boosts pollination)

🌶️ Peppers → basil, oregano, chamomile
(encourages growth + confuses pests)

🫘 Beans → corn + squash (the Three Sisters)
(beans fix nitrogen, corn acts as a trellis, squash shades the soil)

🌽 Corn → beans, dill, sunflowers
(attracts beneficial insects + natural support structure)

🥕 Carrots → chives, sage, calendula
(repels carrot fly + draws pollinators)

🌱 Peas → radishes, alyssum, dill
(brings in beneficial predators + improves soil)

If you’re making your seed list, creating a wishlist for gifts, or shopping the early sales… 💌save this post so you can plan your garden with a little more intention (and a lot fewer pests). 🌿✨

12/02/2025

Well that stinks 😒😭.

12/01/2025

We don’t talk enough about the quiet work.
The little things you do when no one’s watching… stacking wood, watering before the sun comes up, checking seedlings in your slippers, grabbing a handful of herbs while dinner simmers.

Those moments build a kitchen garden far more than the big harvest ever will.

And honestly?
Those tiny moments are what remind us why we show up in the first place.

If you’re setting intentions for your garden in 2026, start here:
Notice the quiet work.
Honor it.
Because that’s where everything truly grows. 🌱✨

Do you feel it too? 👋✨🌲

12/01/2025

If you’re wondering what to do with tomatoes in the winter… roast them in olive oil.
And please hear me when I say: that tomato-infused oil makes the BEST salad dressing.
All you need is a splash of balsamic and a drizzle of that lovely roasted tomato oil — it becomes the most unbelievable winter salad.
Add a strong cheese and a few olives and suddenly it feels like you’re celebrating summer in the Mediterranean… right in your kitchen, in the middle of winter.
LOL.

Can’t stop, won’t stop ✨🎉✌️.

11/30/2025

For the next couple of months… get obsessed with eating your winter tomatoes like this⬇️✨…..

Roast them in olive oil until they’re soft, caramelized, and swimming in their own tomato-infused “liquid gold.”

We love making a ham + cheese toasty cooked in that oil — the tomatoes melt straight into the bread and the flavor is unreal!!

But if you make a batch, they turn into meals in minutes:
• Spoon onto pizza
• Melt into a cozy beef sauce
• Split over a salad (use that tomato oil as your dressing)

How to make them:
1. Place tomatoes in a roasting dish.
2. Coat them generously in olive oil — drizzle enough so every tomato is covered and there’s a small layer of oil in the bottom.
3. Roast at 400°F for about 30 minutes, or until soft, blistered, and caramelized.
4. Let cool, then transfer to a sterilized glass jar.
5. Make sure the tomatoes are fully submerged in the olive-oil juices before sealing the lid.
6. If fully submerged, they’ll last 1–2 weeks on the countertop.
7. Or keep them in the fridge — the oil will harden and act as a natural preserving agent, and they’ll store even longer.

Winter tomatoes never have to be bland again.
Save this for later 🍅✨

11/30/2025

⬇️A little leftover Thanksgiving remix. 🥪🍂
My cozy, cottage-style take on turning turkey dinner into a bánh mì–inspired lunch (or dinner). Diced turkey, crisp lettuce, mayo, homemade fermented sauerkraut, homemade pickled red onions, leftover green beans, salt + pepper… somehow the whole thing tastes brand new + ABSOLUTELY DELICIOUS!!

Leftovers, but elevated. 🤍✨
Trust me — you’re gonna want to try this. It is so freaking good.

If you missed my sauerkraut tutorial, drop me a comment below and I’ll send it to you. The bread is my everyday loaf recipe 🫶✨.

11/29/2025

🍊how I made it ⬇️….

Preheat your oven to 200°F. Slice oranges about ¼ inch thick, then blot them dry with a paper towel. Place slices in a single layer on parchment-lined baking sheets (they can touch).

Bake for 3-6 hours, flipping every hour. They’re done when they look semi-transparent and aren’t wet to the touch.

Let them cool completely, then mix a little Mod Podge in a dish with a couple drops of orange essential oil for extra aroma. Lightly brush each side (I used a small sponge), THIS IS THE MAGICAL PART - then sprinkle or roll in Epsom salts for that sparkly, snowy look. ✨☃️

Let them dry on a wire rack, then string them up with twine. You can keep it simple and natural or add pine branches and a few little touches for extra coziness.

Depending on the glue and materials you use, you could compost the whole thing when the season’s over — or save it for next year.

What do you think? Would you try this or have you tried this before? I’d love to hear your your comments!✨

✨Save this post for your holiday decorating projects
🌲Follow me for more cozy DIYs and cottage inspiration 🏡💫

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