Pizza Quinoa Bites

This post is one I have been meaning to get to for quite some time.

Last year, we were lucky to host a farm concert and gathering of friends.

As with most gatherings, food was a part of the event.  I tell ya what, there are few things better than a potluck meal.  So many beautiful dishes and ingredients!  So many textures and tastes.  Potlucks are a fun way to sample the world of culinary delights.

The recipe I am posting today comes from a big supporter of PTHF, and I can attest to the deliciousness of these wonderful little pizza bites.

So, nearly a year later, I am introducing you to P.G.’s “Mini Pizza Quinoa Bites” as she shared with me.  Enjoy!

Mini Pizza Quinoa Bites – From Iowa Girl Eats

Makes 24 bites


2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)

2 whole eggs

2 egg whites

2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 teaspoon Italian seasoning

Pizza sauce, for dipping


1. Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24-cup mini muffin tin VERY well with nonstick spray and set aside.

2. Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.

3. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag.

Microwave for 20-40 seconds depending on how many you’re reheating.

4. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)

I used Near East Quinoa blend of quinoa and brown rice (boxed) Roasted red pepper and basil flavored.

Chopping takes a long time so use the food processor.

Can be made a bit smaller and get 36 – 48.


Crop Rotations and Plans 2017

Crop planning is one of my favorite seasonal preparations.  It is part day-dreaming about the new and exciting things that will be tried during a season and another part problem-solving.


Well, yes…

Things to consider – what to plant, crop rotations, soil needs, and overall spacing (will what I WANT to grow even fit in the garden plan?).

Fall planted mesclun

Fall planted mesclun

Deciding what to plant is always the super fun part.  All those STUNNING seed catalogs that stuff the mailbox in January…glossy, perfect pictures of beautiful produce.  Love it.  But…it is easy to look at all those gorgeous photos and get carried away.  I’m a biologist at heart and am driven to experiment, but I also have to remember to go with what I know people enjoy and with what has proven to work in our setting.

With our raised planting beds, we are able to practice bio-intensive plantings.  That basically means we try to utilize all the space offered in the planting bed to maximize production.

Want a good and informative read?  

Check out Jean-Martin Fortier’s Book “The Market Gardener.”

We also concentrate our soil amendments to the planting area.  No more compost lost to the pathways or beyond the raised bed.  Focusing the application is more efficient and cost effective!

Crop rotations become easier with each season when you start with a master plan.  Flexibility in farming is a must, but having a basic idea from the get-go is needed to guide decisions throughout the seasons.

There is a lot of information out there about crop rotations and strategies.  The bottom line is to not plant the same crop or crop family in the same spot year after year.  Crop rotations give the soil a “break” and interrupts some pest cycles.  The crop rotation plan we try to mirror is Eliot Coleman‘s eight year plan:

8 year rotation plan from Eliot Coleman

8 year rotation plan from Eliot Coleman

So…with Spring around the corner, we are ready.

  1. We have our seeds ordered and seed starting is underway!
    Onion seeds

    Onion seeds

    2. Our crop rotation is set letting us finalize our crop plan.

    3. The garden is mapped for 2017!

And so begins our 2017 market season.  We hope you join us for this year’s market journey!

Happy Holidays

I’ve taken a prolonged hiatus from this blog.  Life has a way of diverting one’s focus.  2016 is down to just a few days, and the year’s passing is that of a blur.

Some highlights:

I got a new job.  Jordan got a new job.  The garden took a back-burner.

A few house projects were started.

Enjoying the new fire pit!

Enjoying the new fire pit!

The puppies grew larger!

The chickens got more comfortable with their new home and have found every hole in the fence…they are now free-range.

Pretty Girl!

Pretty Girl!

Most outgoing

Most outgoing

The Bounty!

The Bounty!

Loving their new digs!

Loving their new digs!

Wilbur and Max are doing well and we hope soon those two will be co-habitating.


Max helping clear out the corn stalks


Happy pig in the sun

We had a wonderful respite at the beach again, thanks to a year of anticipation and a good friend for watching our farm, allowing us a worry-free break.

Our backyard!

Our backyard!

The place for shell seeking

The place for shell seeking

The two water dogs

The two water dogs

Sunset after glorious sunset

Sunset after glorious sunset

But the seed catalogs are rolling in and we are already plotting and scheming for the next year.

From our farm to you and your family, Happy Holidays and all the best in the New Year!

Nothing says Merry Christmas like a chicken!

Nothing says Merry Christmas like a chicken or two!


Processing tomatoes

Hello and apologies for the long, awkward silence.  It has been a hectic year from the start.  New jobs and life rearing its head have caused the garden to be more in the background than in years past.

Add to that, some wacky weather, and it makes for a different growing season.  Despite the alternating drought and monsoon seasons, we are actually having a decent tomato crop at the moment.

So…although the number of farmer’s markets we usually sell at is a little less, we are working to prolong the bounty for us and others to enjoy down the road.

Yesterday and today mark the second processing of tomatoes into that magical elixir – SALSA.  A lot of picking, peeling and chopping took place yesterday and today is the canning part.



We mostly used Romas because we have a lot of them (prepared 32 pounds), and they are nice and meaty.



The finished product looks and smells good.  A taste test is soon to happen, but I have to get back to filling jars.

Here’s the recipe we followed: pnw_395_salsarecipesforcanning

Salsa Recipes for Canning from the Pacific Northwest Extension Publication – PNW395