{Update #2} Our Garden

Our garden grew a lot in the four days we were gone on vacation! We were excited to find how big the tomato plants and cabbages have gotten, how much the lettuce and spinach have grown, and the squash has sprouted. We were having trouble before with bunnies eating our peas and cabbage, but they seemed to have left it alone while we were gone, thankfully.

Our tomato plants now have little green tomatoes growing on them (about golf ball size), so it won’t be much longer now for those BLTs! The pepper plants have small peppers on them too, and the corn is much higher this week than when we left it.

My lettuce patch is much fuller now, but what with it being a mixture of seeds I planted, I’ve been slightly unsureΒ whether some of it is actually lettuce or maybe weeds. I guess I’ll figure that out once it gets a little bigger.

Here are some pictures I took after we got home, to see the changes in our little garden.

Have a great day!
~Courtney Faith











{Update #1} Our First Garden

We’ve had lots (and lots!) of rain recently, and plenty of sun the past few days, so everything in the garden has really shot up and is looking really great so far. The tomato and pepper plants have blooms on them now, the cabbage plants are huge, the peas are growing fast, and the carrots, spinach, lettuce, and fennel are sprouting up too. The other things we’ve planted are popping up, and it’s really starting to look like a good Summer garden now.

We’re super excited to be gathering food from our own back yard, and I’m so thankful we have this opportunity to show our daughter about God’s earth and how He makes it all grow.



Eden by her garden.




Carrots, lettuce, and spinach are popping up!





Peppers, broccoli, cabbage, peas, beans, tomatoes, and the raised bed.


Cabbage and broccoli.




“Clothes on the clothesline hangin’ in the sunshine, a garden growin ‘ in the ground.” -Josh Turner, “Way Down South”

Have a great day!

~Courtney Faith


Fresh Asparagus Soup


Good morning! Today I’m sharing with you a recipe I tried for the first time this past Sunday. I recently got a cookbook with fresh veggies and fruits recipes, and this was one that I thought looked delicous — and it was! (Plus, it has sour cream in it, so that pretty much guarantees yumminess in my opinion.) I hope you enjoy it!

1 lb. fresh asparagus
2 cups chicken broth
1/2 cup chopped onion
1 garlic clove, chopped (or 1/4 tsp. garlic powder)
3/4 tsp. thyme
1 Tbsp. all-purpose flour
2 cups milk
2 tsp. butter
1/2 tsp. salt
1/2 cup sour cream
1 Tbsp. lemon juice

Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.
Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture in blender or food processor until smooth. Return to pan.

Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. *Remove from heat; stir in butter, salt, and remaining 1/4 tsp. thyme.

Combine sour cream and lemon juice. Top each serving with about 5 tsp. sour cream mixture.

Makes 4 servings.

*Or add last 4 ingredients together to asparagus mixture and heat through.

Annnnnd there you have it!

Have a blessed day!

Tasty Tuesday: Green Beans


Hey, y’all! Sorry I’m a little late, but I do have a yummy recipe to share today!

I love summertime because that means fresh veggies and fruit! Everything just seems to taste better this time of year.

I’ve cooked fresh green beans twice this week already and I’m sure we’ll be having them again before the week is over.

There isn’t much to this recipe, but I do think it has one key ingredient that makes it delicious: bacon grease.

β€’Green beans, rinsed and snapped
β€’Bacon grease
β€’Nature’s Seasons (or salt and pepper) to taste

Place snapped beans in a pot and cover them with water. Cook on medium-high heat and bring to a boil. Cook until beans are tender. Add bacon grease to taste (this depends on how much beans you are cooking) and add Nature’s Seasons or salt and pepper. Heat through to let flavors set, and then it’s ready to serve.

Y’all have a great Independence Day this weekend!


“Create in me a clean heart, O God, and renew a steadfast spirit within me.” (Psalm 51:10)