Posts Tagged ‘urban farming’
We came back from vacation to find the garden thriving, for the most part. The only plants we lost were the pickling cucumbers – but we still have full-size cucumbers. I plan to pickle some of those; I’ll just cut them into halves and then slices.
But everything else is doing well, particularly the Roma tomatoes and jalapeno and pepperoncini peppers. But we have some new babies out there that I’m really excited about. I thought they had died while we were on vacation, but the summer squash are flowering again, and there are a few babies, so soon we will have more of those.
Baby summer squash
We also have three tomatillo plants. We really love these. Tomatillos look like small green tomatoes, hence the name, but they’re actually a relative of the gooseberry plant. They have a mildly tart flavor similar to a less pungent mix of lemon and lime. I have several recipes in mind for these:
- Bobby Flay’s Tomatillo-Avocado Salsa for a fresh dip or sauce
- Rick Bayless’s Roasted Tomatillo Salsa for taco and enchilada sauces; I’m planning to can and freeze this for use later.
- I’ll also freeze some whole for Pork & Tomatillo Posole this winter.
And we have canteloupe again! Last year, we only got two or three fruits out of the vine, but they were juicy and sweet. I can only find one baby right now, but there are a lot of flowers.
I made a really delicious fruity salad with mint and vanilla-fig balsamic vinegar a few years ago, so that may be on the menu.
There was a time, as an inexperienced cook, when I rarely used fresh garlic. It was annoying to have to buy an entire head of garlic when I only needed a clove or two for a recipe, and more annoying when the rest of them dried up or sprouted before I used them. I’m still not fond of the bite of raw garlic, but it seems like almost every recipe I cook now begins with sauteeing chopped onions and minced garlic.
Dan sometimes comes sniffing into the kitchen, asking what smells so good – often, it’s just onions and garlic so far. When that combination hits a pan of hot olive oil, the savory aroma sizzles throughout the room and you know something delicious is on the way.
Last November, some of the garlic in my kitchen began to sprout. We separated the cloves and planted them in the garden, hoping the critters wouldn’t find them tasty. A couple of weeks ago, Dan and I debated whether they were ready to harvest. That’s the somewhat difficult aspect of growing bulbs and root vegetables – it’s hard to tell what they’re going to look like before you pull them.
We looked up tips on gardening websites and decided to go with the advice that, when about half the leaves have turned brown, they’re ready to pull. So we let them go a little longer. Last weekend, the leaves were browned and the plants were beginning to tip over. It seemed to be time to harvest our garlic.
We were rewarded with four beautiful, home-grown heads of garlic and now we know how to tell when the cloves are nice and plump. These will go into something very tasty very soon.
The vegetable garden is coming along beautifully – we got lots of gentle rain last weekend, which gave them just what they needed at just the right time. We’ve been harvesting some of the cool-weather crops for a few weeks now.
When garlic sprouts in the kitchen, I’m tempted to put it right into the garden. But if I do that now, when it gets hot for real, it will just fade and dry out. So we have to wait for fall. But here’s one we planted last fall that’s ready to pick. And lots of yummy Swiss chard is out there, too, for adding to salads or sauteeing with olive oil and balsamic vinegar.
The chives have lovely lavender blooms right now – perfect for topping a salad. A little sprinkle of chives on top of almost any savory dish gives a mild oniony flavor without the bite of raw onion.
And here’s the most recent resident of our urban farm – Tiger Gnome, a gift from my mother-in-law to the evergreen Detroit Tigers fan in our house. Peeping out from the green-bean plants, he keeps a very close eye on the goings-on out there. Hopefully he can keep Pippen from lying on the newly planted tomatoes.
So the 2012 garden is well on its way.
Someone posted this to a cooking site I like to visit. It’s a free e-book with two chapters – Chapter One is a biographical sketch of George Washington Carver, the famous African-American scientist, botanist, educator, and inventor and Chapter 2 is his book “How to Grow the Tomato and 115 Ways to Prepare it for the Table.”
You can download it here: “How to Grow the Tomato and 115 Ways to Prepare it for the Table” (PDF) by George Washington Carver.
One of the great things about living in this area is that we can garden most of the year. We have several varieties of lettuce in the garden right now, along with spinach, bok choy and cool-weather herbs like parsley and cilantro. The romaine, red leaf lettuce and green leaf lettuce are growing beautifully and are ready to eat.
Slugs appear to be attacking the bok choy, though. Dan dusted them with diatomaceous earth, a natural pest control method. It’s the fossilized remains of a type of algae called diatoms available in garden centers as a fine powder; it has tiny sharp edges that irritate the soft tissues of slugs and so, when sprinkled around plants, deters them from moving close enough to eat them.
Bok choy sprinkled with diatomaceous earth
So we’re hoping they come back. In the meantime, we’re enjoying a mixed green salad with our baked rockfish tonight.
The great bounty of the summer garden is gone now, but in this mild climate, we continue to enjoy food as local as you can get – from our garden.
A couple weeks ago, we pulled out the basil, tomatoes and tomatilloes and planted lettuces in their place. The baby romaine, spinach, red sails (red leaf lettuce) and bok choy are growing nicely. This past weekend, I added cilantro and flat-leaf parsley.
Should be a delicious winter.