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Welcome to Happy Acres!
Hi, I'm Dave and thanks for visiting. I garden in Zone 6b in southern Indiana, and I blog here about gardening, nature and food.
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- arugula
- Asian greens
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SOME OF THE BLOGS I FOLLOW
- A Little Bit Of Sunshine
- Allotment2Kitchen
- Annie’s Kitchen Garden
- Bloom Bake Create
- Cold Hands Warm Earth
- Daphne's Dandelions
- Dave's Square Foot Garden
- Eight Gate Farm – New Hampshire
- From Seed To Table
- Garden to Wok
- Good To Grow
- Growing Vegetables Throwing Shade
- Homestead Pirate
- Kentucky Fried Garden
- Mark's Veg Plot
- Mike's Bean Patch
- Our Plot at Green Lane Allotments
- Rainbow Chard
- Seeding the Good Life
- Shawn Ann's Home and Garden
- Suburban Tomato
- The Gardening Me
Category Archives: Recipes
Maple Pumpkin Custard
Pumpkin pie has always been one of my favorite treats at Thanksgiving time, or any other time for that matter. I don’t know if it’s the spices I like most, or the smooth consistency of the filling, or maybe the … Continue reading
Posted in Recipes
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Spinach Pie
This is my wife’s recipe, and she can’t remember where it came from originally. Her well-worn copy was typed on an index card, and she’s been making it for years. It’s not exactly a quiche, and not exactly a tarte. She just calls it a Spinach Pie, and that’s good enough for me! Served with a side salad, it makes a great meatless meal, and it tastes even better the next day. Continue reading
Multi-Grain Seeded Dinner Rolls
This recipe is a variation of my versatile Whole Grain Bread recipe. It features white whole wheat for a mild flavor, plus thick rolled oats. Millet, sunflower and sesame seeds also go inside to add some crunch. Right before baking, … Continue reading
Homemade: Whole-Grain Mustard
I’ve made several different batches of this Whole-Grain Mustard. Today I’ll share two slightly different variations, and hopefully that will give you the basics for coming up with your own version. The first step in both is to soak the … Continue reading
Light Rye Sandwich Loaf
Rye flour has a reputation of being difficult to work with, especially in breads with a high proportion of it. Rye has less gluten than wheat, and the gluten is more delicate. The chemical makeup of rye also makes the … Continue reading

