Tuesday, August 12, 2014

Exuberance

I picked the garden before we left for our 9 day vaca to the mountains of NC. Things had gotten pretty dry before we left and I was slightly worried about what may collapse while I was away. While I love vacation I feel a sense of needing to be home- to take care of the critters and plants. Three inches of rain brought an abundance of peppers, eggplant, okra and cracking tomatoes. Uh oh. Better get to work.
Can't rest if I want the larder stocked for winter.

Harvests
1 batch just tomatoes & salt.
1 batch Peach & Blackberry jam
1 batch Strawberry and Blackberry jam

Red Okra & Eggplant
May have to pickle this giant okra
This recipe sounds good, minus the sugar. 
Food
Good food in Asheville, NC inspired our first meals back home. I was thankful that I didn't have to run to the grocery store to feed us. I did run to the local farm to pick up some peaches and while I was there -blackberries, eggs, sweet potatoes and sweet corn. 
 Sauted corn, onions & peppers 
for brown rice, black bean, cheese burritoes
with chive & tomato salsa.
Fresh Food Fast

With this ridiculously cool weather I was in the mood for comfort food and a taste of the south so heated up some pre-cooked and frozen Sage Pinto Beans, served over Peppered Cornbread with a side of Crunchy Baked Okra.  I subbed soy milk for the buttermilk, but any milk would suffice. I also soaked the okra in the wet mix for an hour. No particular reason- just prepped early. I worked out well. The okra was so tender. 
The meal was a hit. 

First Fall Plantings
I weeded and hoed up a small area on the south side of the garage and planted- spinach, carrots, kale, pak choi, chard and a meslun mix. If it stays cool (and this week is in the low 80s again) these should do ok. 

When Good Gardens go Wild
 There was actually order in this madness

 Cosmos & Elephant Amaranth
Red Okra flower being
swallowed up by pumpkin vines
You can tell okra is related to hibiscus!

Wildlife
I know it's only a singlet, but it makes me pretty happy to see this Monarch has found the tropical milkweed I planted for it. I have several native species with only the butterfly weed in bloom presently, but this bfly is happily feeding on the non-native tropical variety. 

Closing thoughts
I subscribe to a garden blogger in Ireland. It struck me that she commented about the wars & terror going on. When I came home from vacay I had an overwhelming sense of happiness. Everything was green and lush and for a moment or maybe 9 days I had a sense of seeing the good. When I returned home I found out a young, unarmed black man was gunned down by a police officer in a nearby community and looting and violence have followed. The break from news media combined with constant fresh air, good food and exercise had momentarily undone the barrage of bad news in the world. While a half a world away, that blogger and I are on the same planet, trying to find some good in the world, while constantly being reminded of the bad. I missed my furry & feathered friends. I missed my garden. But I loved my vacation. And I love being back home. 





Friday, July 11, 2014

The Ascent

Full summer garden production is nearing. 2lbs of tomatos here, 3lbs of eggplant there, a few peppers, a handful of cukes and zucchini... I'm kind of sad to be going on vaca for a week of peak garden time.

Food
Let's start with Ronde de Nice zucchini that didn't come from my garden. Thanks Holly! I used the stuffed pepper recipe my family already likes. Housemates loved it. 
 Hollow out. The bottoms are already flat so you don't have to 
worry about them tipping over. Sprinkled with S & P and Olive oil. 
Stuffed with: Brown rice, mint, dill, feta, olives, sunflower seeds, garlic & onion.
On the bottom of the dish I put a little oil and some Bloody Mary mix, because it needed to be
used. Sealed with foil. Baked at 350 for about 45 min. Perfect.
The Bloody Mary mix had reduced and we just scooped a spoonful over each 
zucchini. Delish. 

Experiment updates
The pot potatoes were dying back so I took that as a sign to harvest. I know I put some pretty crappy little turds of potatoes in here, but I think I was expecting a little more than this. Oh well, it was fun to try. Probably wouldn't do it again. 
I'm certain they will still taste good anyway.

Biochar update: The pepper on the left (control) continues to do a wee better than the one on the right. 
 
Both have 1 pepper, many flowers/buds, but the pepper on the control plant is larger and the plant is taller. 

Coming Soon to a Kitchen Near Me
From the new patch:
       Hmong Red cuke                            Seminole Squash
 

 
    Unknown melon variety                       The new mixed patch: cukes, melons, squash

 Criolla de Cocina- I just love these crinkled peppers
They turn a gorgeous red when ripe.
 Jimmy Nardellos- I think. The plant is just loaded down.

Yellow Stuffing Pepper- first year trying these.
These plants are also loaded down and can't stand upright.
I can't believe how productive these are. 
Heirloom- from Baker's Creek.

Peppers in Pots:
These were overwintered in my basement and are doing awesome. I decided to do more peppers in pots. 1) because I ran out of garden space and 2) it makes them easy to take inside and overwinter at the end of the season. Aside from these two varieties I also have- Peach Habs and Shishitos.
 Lemon Drop ^
Mustard Habaneros ^
Squashes
Tennessee Sweet Potato                       Not sure, but abundant and rambling
 

The TN Sweet potato is rampant & productive. It is running over my Sweet Potatoes, which I guess they would substitute for as a similar veg anyway so I'm going to let them do as they please. 


Lots of eggplants coming in.
I've made a Thai eggplant dish and a pasta sauce w/maters
in the crock that turned out well. So far- not enough to freeze.
I have 11 plants. I'm hoping this turns out to be enough for fresh eating & freezing. 
If not, I will forgo beans next year. The beans are a wild jungle now.
In Bloom
 Beebalm being loved on by Bombus auricomus
 Garden Phlox ^
 The Prairie + Silver Spotted Skipper
Virgin's Bower
 Joe Pye and Bombus bimaculatus
 LOVE this Zinnia!
Cactus type + color
 I didn't know that the Common Mullein flowers
smelled like roses in the morning! How exciting. 
Driveway plant.
 Cottage garden corner ^
 ^Comes back each year from the root. 
 Wait. What? How did Nya get here? 
 River Oats^
Tiger lily

Weatherwise
It has been a very nice summer so far. It has been relatively cool. We haven't had the AC on yet. The house is staying in the 70s and we've had lows of upper 50's a few nights. No 100's yet, although one day with a heat index of, although we may see that again this weekend. Rain has been steady enough that I haven't watered, but one tomato plant and I did that today. Finger's crossed things stay this nice. 

Happy Gardening Folks.






Friday, June 27, 2014

More Love for Lamb's Quarter

I know I've mentioned that Lamb's Quarter is the bee's knees and it's still true. Why?

  • It plants itself
  • No care to maintain it
  • It's free
  • It'll grow about anywhere
  • It produces all summer long
  • It is incredibly healthy
  • It tastes better than spinach
  • Can be used in any recipe that calls for cooked spinach
  • Easy to store/keep- you can can it or freeze it
  • It probably grows in every state
  • You can harvest and it regrows
  • It grows fast
Lamb's Quarter, Pigweed or Goosefoot are common names for Chenopodium album and is related to the common spinach. The reason you must cook it is because it has a mealiness that is present on the under surface of the raw leaves that isn't very appealing on the tongue. 
Notice the white meal on the leaves?
Leaf (upper surface-below) for ID.

Today's Harvest (above)
was blanched and packed into freezer containers

Look! FREE food! 

Top favorite uses of LQ are: Palak or Saag Paneer, Spanakopita or in curry.

If you are interested in Wild Foraging here are the books I own and would recommend for different reasons:
I only have the California one because I worked in a wildlife refuge 
there one summer in college, but I've found the same weeds 
can be found all over this country.

Recipe: Palak Paneer- made with Walking Stick Kale, but could be made with any greens, including the above.
 Blanched & chopped kale. One cube of scape pesto.
Half a block of paneer (Indian cheese). One large carrot-diced.
1 onion & carrot sauted with 1/2 tsp cumin seeds & 1 bay leaf
later add 1/4 tsp turmeric, 1/2 tsp ground chili powder
1/2 tsp garam masala, salt to taste
 Fry paneer in a little oil. Set aside
Two handfuls of frozen pear tomatoes (thanks to Holly)
 It may not look pretty, but it was delicious.
After sauteing the onion/carrot, add all of the other ingredients, 
except the paneer and cook down. Use a hand-blender to puree it.
Serve over rice.
First Harvests:
Eggplant are coming in!

What's in Bloom?
 Wild Petunia ^
 Oriental Lily ^
 I was surprised to see this primrose, just grown from seed blooming

 Red Plains Coreopsis ^
 Whorled Milkweed- first time blooming here. 
Grown from seed last year along with the Purple Coneflower

Butterfly weed, also just grown from seed last year
I'm still working on my insect identifying skillz.
I think this is a type of Mining Bee. 
Anyone know? 
The wine colored beebalm has burst into bloom.

I like to end on a buggy note
Swallowtail on Dill

Happy Gardening.