NewsBreak Original

I've also started writing my recipes for a NewsBreak blog very recently, & my channel name is "My Passion My Cooking by Sofia" in case you are looking for a written version. You may not find this recipe now but some of my recipes I’ve already posted. Please follow me on both for more tasty & easy recipes. Thank You!

Berries are great edibles to grow in a home garden. They are super delicious, nutritious and very versatile. Can be eaten for snacking, for breakfast, for dessert, as toppings on salads, for baking. The possibilities are endless and they are very easy to grow.

Some freshly-picked blueberries from our backyard edible garden for my oatmeal breakfast. We are growing three varieties of blueberries - Sharpblue, O'Neil and Southmoon. Sharplue is an every-bearing variety which means it bears fruits year round. The fruits on the other two varieties will be ready in early summer.

Mustard greens, like the other leafy greens are packed with lots of vitamins, antioxidants and fibers. On this video is a variation of mustard greens, a cross between mustard and spinach called MUSTARD SPINACH. I harvested three plants from the backyard garden and pickled them using salt and cane vinegar.

Springtime is a perfect time to plant a home garden in most growing zones, but where we are, March is the tail end of the cold loving plants when most of the vegetables are bolting or in the process of bolting. On this video, I harvested some lettuce from a raised box in the backyard edible garden for dinner.

A salad garden is a great way to get the children eat vegetables and growing one is way easier than many think. You just need a sunny spot, fertile soil and regular watering. We have a 4 ft x 4 ft raised box in our backyard garden dedicated to growing different varieties of lettuce. On this video, I harvested some lettuce for lunch and also made a simple homemade salad dressing.

Homegrown lettuce on the raised bed on our beef salad. A version native to Thailand called Nam Tok. The rice, roasted until toasted and then grind to a coarse powder in a mini food processor. The beef was grilled medium well, sliced thinly across the grain and then placed on a mixing bowl. Two tablespoon fish sauce, juice of four limes, a pinch or rock salt and a good cracking of pepper. Mixed well and then placed on a serving dish layered with lettuce leaves and topped with chopped red onion, mint leaves, green onion, cilantro and roasted rice.