Golden Cottage Garden & a Recipe

Greetings, Gail-Friends!

Mr. Green Jeans and I have been working in the garden.  The weather here has been glorious! With highs in the mid seventies, we are making hay while the sun shines, as they say, to get things growing before the oppressive heat sets in.  Spring only lasts about a month in sunny central Florida

So, Golden Cottage Garden is coming along nicely.  We even have a new bunch of bananas on two of our trees.  This is unusual because we just had one in this past summer, so the trees are bearing twice in a year now.  I think it's because we've been fertilizing them with banana peelings.  Works good!  AND, we have two new trees that have come up.  These are called pups! 

 

Did you know that Dollar Tree sells vegetable and flower seeds ?  And they are only 3 packages for $1.25?

We planted lettuce, peas, green beans, squash and cucumbers.  AND we finally found some Everglades tomatoes (on Etsy) and they are doing well.  I had searched high and low locally  to find those plants/seeds with no success.  This tomato is a variety that thrives in hot weather and it also reseeds itself.  We're excited!   They are small, like cherry tomatoes, and are great in salads.  Believe me, we'll be savings those seeds, too, because one package of twenty-five seeds was $4.00.

Last post, I mentioned doing a post about our Purim celebration, but that will have to be later.  I'm pressed for time today, and I want to make it over to my friend, Sarah's, Homemaking Party (see below).  I will tell you that we were part of play at the synagogue.  Jem was Haman and I was Esther!  It was fun.  Pics in next post.

Passover is almost here, and I'm preparing -- getting rid of the leaven in my house, gathering matzah and other food for that week, and pulling out my recipes that are free of leaven.  This is one of my favs.

Lime Cheesecake (sugar-free)

CRUST:

1 c. almond meal
1/2 c pecans, chopped fine
1 T. Stevia in the raw
4 T. butter, melted
1/2 tsp. vanilla
1/8 tsp salt

FILLING:

8 oz. cream cheese (at room temperature)
1 package of sugar free instant pudding
1/2 c. lime juice (these were fresh off our own tree, hand-squeezed on my mama's antique juicer)
1 cup skim milk

TO PREPARE:

Preheat oven to 350 degrees. 

Mix together the crust ingredients and then press into a lightly greased pie pan. (I used a square glass one).  Bake the crust until the edges are slightly browned (about 10-15 minutes). Place the dish on a rack to cool.

FILLING:

Mix all of the filling ingredients  with an electric mixer until well blended. (Use a deep bowl, or you'll make a big mess like I did).  Pour the filling over the cooled crust.  Refrigerate 3 to 4 hours.  

Enjoy! 

My husband and I loved it, and I hope you will, too.  Let me know if you try it.

*** I'm sharing this at the Classical Homemaking Party  I hope you'll stop over and meet some new friends.