boulderwoodgardens

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

10/09/2025

✨Before Your Garden Sleeps Do This…⬇️

There’s this tiny window before your garden goes to sleep for the winter and right now is the time to move if you’ve got big plans for next year. 🌿

✨ Bring in soil, stone, or mulch now while the ground’s still firm.
✨ Pile it, tarp it, and let it sit through winter.
✨ Move or divide perennials, give them a really good mulch, and they’ll rest just fine.
✨ If you’re reshaping garden beds — do it before your beneficial bugs snuggle in for winter.

All of this now means less mess, less mud, and more momentum come spring.

You’ll thank yourself when everything’s ready to roll. 🌱

Let the garden rest. Let you rest.

Because when spring wakes up — you’ll both be ready to grow. 🤍

Save this post for your weekend garden list 🌿!

10/08/2025

Three things I prep every week for endless meal options 👇
🥔 Potatoes ✨
🍗 Chicken ✨
🌿 A sauce — this week it’s pesto✨

And for a little bonus: leftover bagels turned into croutons. Everything went onto one sheet pan — potatoes, croutons, and a little bit of chicken drippings I saved — and roasted at 400°F for about 20–25 minutes, just until everything got hot and crispy.

While that was in the oven, I made a quick salad and whisked together the easiest dressing: a spoonful of mayo, a splash of apple cider vinegar, and a scoop of pesto — perfect for drizzling.

Then I added some grated Parmesan, cracked black pepper, and salt right over the top.

That’s dinner — simple, cozy, and built from what we already had.

🫶I feel a series coming on with this one… what do you think?

If you like ideas like this, you’re gonna wanna follow me for more.

Until next time, friends 🤍

✨If you have a big family, I would probably roast two chickens a week, but for mine one works really well alongside other meal options!✨

10/07/2025

👀 I gave my poinsettia a little coffee… and it actually grew better ☕🌿

Turns out, a tiny sprinkle can do wonders:
– adds a touch of acidity (poinsettias love that)
– brings in trace nutrients like nitrogen + magnesium
– wakes up the soil microbes that feed your plants

Just don’t overdo it — think dusting of coffee, not your morning pour-over. 😉

✨ Save this for your next plant care day✨

Have you tried this before?

10/06/2025

🌿Real Food, Made Slowly🫶✨

The world’s longest-living families eat versions of this every single day: beans, slow-fermented bread, olive oil, and herbs.

✨Real food, made slowly✨

That’s exactly how I’ve started to cook: intentionally, with what I grow, and with ingredients that just make sense together.

Since doing that, I can feel the difference in my family — calmer energy, better moods, more grounded.

If you want to try what’s on my table today, here’s everything I used:

🥣 Lamb + Chickpea Couscous Bowl
• Leftover lamb
• Chickpeas
• Couscous
• Cherry tomatoes
• Salt + pepper
• Oregano + rosemary
• Olive oil drizzle
• Water

🥘 Turkey + Northern Bean Skillet
• Ground turkey
• Cherry tomatoes
• Northern beans
• Coconut oil
• Salt + pepper
• Fresh sage
• Water

🥗 Garden Salad
From the garden: lettuce, peppers, tomatoes, fresh herbs
Added in: black olives, onions, arugula

Dressing: olive oil, apple cider vinegar, parsley, oregano, rosemary, pinch of salt, garlic powder

🥖 Fermented Garlic Knots
• Fermented dough
• Chicken fat drippings
• Fresh minced garlic
• Drizzle of herb dressing
• Fresh chopped parsley

All simple. All slow. All nourishing.
🍞 Beans. Bread. Greens. Real food made with intention.

Would you make these dishes?✨

🥖 My Everyday Yeasted Bread (the one that started it all)Before sourdough… there was this.The bread I still make every w...
10/06/2025

🥖 My Everyday Yeasted Bread (the one that started it all)

Before sourdough… there was this.
The bread I still make every week — simple, flexible, and so good it’s almost foolproof. My customers absolutely love this!!

🍞 THE RECIPE
1 ½ cups lukewarm water
2 tsp active dry yeast
1-2 tbsp maple syrup
1–2 tbsp sea salt (depending on your taste)
3 cups all-purpose flour (give or take — you’re going by feel!)
Olive oil for drizzling

✨ HOW TO MAKE IT:
1️⃣ Mix water + yeast → let rest 5 minutes until it starts to bubble.
2️⃣ Add maple syrup + salt, stir to dissolve.
3️⃣ Add flour one cup at a time until you get a shaggy, slightly sticky dough ball — it should cling a bit but not feel wet.
4️⃣ Let it rest for 1 hour (this is your autolyse, where the flour hydrates and magic begins).
5️⃣ Perform a set of stretch & folds, drizzle with olive oil, and gently press it in with your fingertips.
6️⃣ Cover and let rise on the counter 1–4 hours (depends on your schedule — don’t stress if it sits longer).
7️⃣ Perform a second set of stretch & folds (optional drizzle of olive oil again).
8️⃣ Cover and refrigerate overnight or up to 12 hours — this slow ferment builds flavor and texture.

🧺 From here, you can use it for anything:
Soft sandwich bread, cinnamon buns, focaccia — even pizza dough.

It’s endlessly adaptable.

🔥 For a crusty loaf:
• Preheat your Dutch oven at 475°F for 1 hour.
• Shape your dough, place it on parchment paper, and add 6–8 ice cubes beneath the parchment.
• Bake 20 min covered, then lower temp to 425°F and bake 30 min uncovered.
• Cool on a wire rack at least 20 minutes before slicing (so it doesn’t go gummy).

🥖 Crackly outside, tender inside — my kind of everyday magic.

💾 SAVE this for your next bake day
👩‍🍳 FOLLOW for more cozy kitchen rituals

10/06/2025

SECRET FLAVOR SECRETS 👇 ✨

Your yeasted dough might look the same after rising these two ways — but they’re not.

When dough rises in the fridge versus on the counter, the science underneath is completely different. Yeast never really stops; it just slows down in the cold. In the fridge, fermentation keeps working quietly, the yeast still nibbling on sugars and releasing carbon dioxide — that’s what gives you the rise you see.

At room temperature, the yeast moves fast — great when you’re short on time. But in the fridge, you’re trading speed for flavor. That long, slow fermentation builds depth, chew, and complexity you simply can’t get from a quick rise.

So even though both doughs puff up the same, the cold one’s been developing richer taste and better structure behind the scenes.

🥖 Cozy tip: When you can, let your dough rest cold — it’s like giving it an overnight spa treatment.

Do you let your bread ferment in fridge?

🌱 EPISODE ONE — “FROM SCRAPS TO SOIL”Ever looked at your kitchen scraps and thought, “Could I really turn this into some...
10/05/2025

🌱 EPISODE ONE — “FROM SCRAPS TO SOIL”

Ever looked at your kitchen scraps and thought, “Could I really turn this into something good?”
Yes. You can. 🪴

This isn’t a masterclass or an advanced composting deep dive — it’s for beginners who want to see the bigger picture and feel confident starting, right where they are. You might even try a little as we go, and that’s perfect — but the goal here is simple: understand what to do and get excited about it.

This week’s “My Home Compost Checklist” is your fridge companion as we start easy:
🍎 What counts as “greens” and “browns”
🍂 How to tell if your balance is off
🌾 What not to toss in (yet!)

💬 Comment “scraps” below and I’ll send you the PDF!

Notice how much of your daily life can return to the soil, full circle. 🌿

✨ Follow along — Episode 2 drops next Sunday!

✨ : cozy, cottage kitchen + garden inspiration for those who grow, bake, and live slow 🌸

10/05/2025

💘Simple & Cozy Baking Series — Episode 6: ✨ Blueberry Hearth Bread ✨

Back in Episode 3, we made the Blueberry Cinnamon Bun Danish — soft, swirly, and full of comfort.

Now, we’re taking those same cozy flavors and turning them into a pull-apart bread that smells like butter, berries, and home.

The word “hearth” means the warm center of the home — the floor of the fireplace where bread once baked and families gathered.

It’s a word that feels like comfort, warmth, and togetherness — and that’s exactly what this bread tastes like.

Instead of making big individual rolls, make them a quarter of the size and layer them together in a pan — they’ll rise and bake into a soft, golden loaf with pockets of chocolate and blueberry in every slice you pull apart!

Here’s what goes in:
🧈 Butter
🫐 Blueberries
🍫 Chocolate powder + chopped chocolate
🍬 Sugar
🌿 Cinnamon

Drizzle a little half-and-half over the top, then bake at 400°F for 30–40 minutes. If you like it extra gooey, bake 20 minutes at 400°F, then 30 minutes at 375°F.

Finish with a light lemon glaze while it’s still warm, and enjoy with a fresh cup of coffee. ☕️

💾 Save this one for your next cozy weekend bake — the kind that fills your kitchen with warmth, butter, and blueberry air.

10/04/2025

🍂 Fall is a great time to forage seaweed along Maine’s South Coast! 🌊

If you’ve ever thought about foraging, this season is perfect for exploring the coastal tide pools. Here’s why fall is ideal for certain seaweeds, and what to expect for each species:

Why Fall Works:
✨ Dulse & Bladderwrack: Peak flavor and texture in late summer through fall. Plump, firm fronds that are perfect for soups, broths, or drying.
✨ Irish Moss & Sea Lettuce: Still flavorful and edible in fall. Irish moss slows in growth, while sea lettuce remains tender in cooler waters (though very late fall can thin it out).
✨ Laver: Best in spring/early summer, but fall fronds are still usable for culinary purposes.

Species Highlights:
✨ Dulse: Salty, umami-rich, and perfect for adding depth to veggie broths.
✨ Bladderwrack: Brown algae with air bladders; versatile in soups and stocks.
✨ Irish Moss: Red to purple branching fronds; gels naturally in broths.
✨ Laver: Thin, dark sheets; mildly sweet and great for sushi or adding flavor.
✨ Sea Lettuce: Bright green, slightly salty, adds a fresh, “green” note to dishes.

Harvesting Tips:
• Go at low tide for the best access.
• Leave the holdfast so the seaweed can regrow.
• Avoid polluted areas like harbors, sewage outlets, or storm debris.
• Dress in layers and waterproof boots—fall water is cold!
• Mix species in your broth for maximum flavor: dulse for umami, sea lettuce for freshness.

🌿 We’re making our own vegetable bouillon with wild seaweed—stay tuned for the recipe!

Fall is a magical season to connect with the coast, forage sustainably, and bring a little Maine magic into your kitchen. 🌊💚

10/03/2025

If you’ve been craving cozy, simple, seasonal… welcome 🤍

And if you’re here for cozy garden-to-table inspo, stick around — October + November are packed with:
🥖 Fall baking ideas
🍗 Easy protein-packed meals
🌱 Composting tips for the garden
🌙 Moon gardening

Can’t wait to share it all with you 🤍

✨what lovey sentiments✨🌸What resonates with you the most?✨
05/20/2024

✨what lovey sentiments✨

🌸What resonates with you the most?✨

⤵️EDIBLE FLOWERS🌸We are deep in planning our flower gardens right now and starting seeds too!!Some of my FAVORITE edible...
01/27/2024

⤵️EDIBLE FLOWERS🌸

We are deep in planning our flower gardens right now and starting seeds too!!

Some of my FAVORITE edible flowers are:
✨CHAMOMILE
✨BORAGE
✨THYME
✨SWEET ALYSSUM
✨LOVE IN A MIST

These are some of my favorite besties to grow and add to a salad, drink as a tea or just wow friends at a dinner party!

💌SAVE to inspire and plan for your spring garden ideas✨.

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