Category Archives: Long Island Garden

A mother of a day

I am writing this post on Mother’s Day eve, my shirt is filthy dirty, my fingernails are full of dirt, and my knees have the impressions of the wood chips I have been kneeling on as I plant our garden. In other words, I am happy!! IMG_8789

Just about every square foot of garden space has been planted or assigned for planting in the next week, for the first time I am ahead of the game.IMG_8784 IMG_8783 IMG_8668 IMG_8623 IMG_8652

This past week and a half the weather has been rather mild on Long Island, and since there was no imminent threat of frost I took the gamble and started putting some of the more tender plants in the ground last weekend. My tomatoes looked somewhat purplish at the beginning, a condition that can be caused by either lack of Phosphorus or by being exposed to too much cold and water.IMG_8616

I am not quite sure what did it, but after a few days with the mercury hitting in the upper 60’s (ºF) and having better soil to grow on than what was in their seedling cups,  they now look stronger and a healthier shade of green. Today I even started training them on to a string so they grow upright and without crowding each other.IMG_8776

As I had mentioned before, this year I am committed to growing more varieties in my homemade grow sacs. I really want to find out if these containers are a viable alternative for those with planting space limitations. I spent a few evenings making them, so our fleet of grow sacs has more than doubled this year. As of today we have 27 sacs in various sizes spread out in different areas of the garden. IMG_8764IMG_8691

All our peas, zucchinis and potatoes are being grown in this manner, but I also dedicated some sacs to grow a good portion of our cucumbers, tomatoes, carrots, scallions and peppers.  If anyone is interested in learning how to make their own, leave me a comment.IMG_8759 IMG_8762 IMG_8787 IMG_8666

I wish all moms out there a wonderful day tomorrow and always.

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End of April, garden update

It’s been a while since I last updated everyone on the state of my garden. It seems I have spent more time than I originally thought necessary dog proofing not only my garden, but also building a 6′ fence to keep our pup in the yard, and then reinforcing it with wire at the bottom to prevent her from digging her way out.IMG_8491

However, little by little I am catching up on what I have to get accomplished in the garden before the start of the planting season the second week in May. As in previous years, I have changed a few things around to simplify the care of the plants and planting area, and the garden is starting to look pretty snazzy.IMG_8516 IMG_8517

Last year I had a bit of trouble keeping the green cabbage looper caterpillars at bay, in spite of the frequent use of neem oil spray they seemed to find their way into some of my cabbage and cauliflower and ended up destroying some of it. This spring I planted most of the brassicas in one of the narrow beds where I had sown lettuce seed last fall. I covered the bed with tulle fabric to prevent the white butterfly from laying her eggs on their favorite food plants.IMG_8478 IMG_8505IMG_8558

The construction of the tulle tunnel was very simple, I drove six 1/2″x3′ pieces of rebar into the ground, just outside the bed, leaving 3/4′ still out of the ground. I inserted the exposed rebar into pvc pipe forming 3 loops over the garden bed, over which now hangs the tulle.  I am holding the tulle in place with plastic shop clamps. The best thing about this arrangement is that I can raise the sides of the netting and keep it up out of my way as needed, and when the weather changes I can easily transform the tunnel into a mini greenhouse by simply replacing the tulle with plastic.IMG_8553 IMG_8557 IMG_8555

I have decided to grow some of the most aggressive climbers, tomatoes, peas, beans, cukes, out of the garden beds. I have already planted some seed in my homemade grow bags,  and have moved the net trellises away from the beds so they are free standing on the west side of the garden where I had some bamboo contraptions last year.IMG_8564

I am trying again to grow potatoes in bags, the experiment last year worked quite well, and even though we are not much of a potato consumer family, it makes for a great show if you have kids come and visit for a harvest celebration.IMG_8570 IMG_8568

The plastic that covered the greenhouse I used last year did not hold for another growing season. I picked up the frame and brought it up to the new fenced-in garden area, and re-covered it with thick plastic, it should hold for a while.IMG_8549IMG_8522

The compost pile I left cooking all winter has started to produce some black gold, but mining it had become an issue. The screen I had made a few years ago was a bit heavy duty,  it was also rather large and just plain heavy.  I always ended up with lower back ache after using it IMG_8563 IMG_8552

At the end of last season I made a new one out of a 10 gal Rubbermaid plastic tote. I simply cut a rectangular section off the bottom of the tote, inserted a piece of 1/2X1/2″ wire from the old screen, and fastened it with zip ties (best invention ever).  This new gadget is very light weight, it has nice handles, and can be easily lifted and shaken to separate the fine stuff. With the rest of the wire I made seedling protectors to keep squirrels and birds from digging where I have just planted.IMG_8559 IMG_8561IMG_8537 IMG_8538IMG_8562

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Back on the horse.

Agriculture above the 40º of latitude takes some degree of trust, specially for anyone like me who grew up in the tropics. Planning  a garden when the ground is covered by a two foot layer of ice and snow always feels much like taking the proverbial leap of faith. Nonetheless, a few weeks ago I waded in knee deep snow to gather all my equipment and left over supplies from last year, and officially declared open the 2015 gardening season by planting our first batch of seeds.IMG_7838 IMG_7843IMG_8225IMG_8223

I have since continued planting seed, one flat at a time,  and as of this morning I counted over 300 tiny pots most showing seedlings at different stages of growth and development. I have already started hardening some of the sturdier plants out in the sun, and by weeks end will probably have even the tomatoes and peppers out for a sun tan.IMG_8149 IMG_8140 IMG_8230 IMG_8386 IMG_8405 IMG_8406 IMG_8294IMG_8293

The only constant in our garden is that there is always change. This year I have a new challenge to overcome, our new pup, Panda, is the new master of our backyard. She is extremely curious, and has shown a a great affinity for vegetation. The only solution has been fencing the garden area off from the rest of the yard, something I was always against doing, but it is the only way keep everyone happy. Needless to say I had to fence not only the garden area, but also had to construct a fence to keep the dog in the backyard. All that has taken some focus away from my plantings, but I am sure I will catch up by Mothers’ Day.IMG_8241 IMG_8281

Our production goal for 2015 is 250 lbs of produce. This year I am staying away from fancy varieties and focusing more on the veggies we do like and consume. I will try to dedicate more growing area to grow bags, as these proved very effective last year. Let me know if you would like information on how to make your own.

Wish us luck, I will try to share my our experiences with all. Now go and play in the dirt.

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Keeping It Real

Gardening season, even extended one, has about come to an end around here. We have had a couple hard freezes already. All left in the ground is about 6 square feet of assorted salad greens, and our 2015 garlic crop which I planted a couple of weeks ago (see video).

IMG_5734 IMG_5741All our beds are now covered for the winter, as pretty soon it will be way too cold to be enjoyable digging through our beds, or the ground will feel just like rock. In fact, as I write I am watching the news tracking the Noreaster that is about to lash us later this evening. We are in the far South East corner of New York State, and near the ocean, but trust me, we do get a fair amount of snow around here…So no matter how much we may want to continue gardening, we must stop and concentrate on enjoying what winter brings ahead, and at the same time dedicate some time to planning our future garden.IMG_5742 IMG_5743 IMG_5744

 

This year I was quite happy with our tiny farm. We not only had a great and long lasting season, but I kept busy experimenting with different plants and growing methods, and implementing interesting ideas. In the end we were able to harvest a fair amount of vegetables from most of the beds and pots. We reached a final production of 230 lbs of food, most of it got consumed fresh at home, but we were also lucky to have extra to share with some friends and neighbors. However, not everything grew as I had expected. Some plants did not make it or failed to amaze me with their production because I was not prepared to provide them optimal growing conditions, some others because I had false expectations. Below is my 2014 lessons learned and keeping it real list.

1) Beets, can’t grow them!! I better forget growing them.

2) Root air pruning containers are great to grow many plants, but not if too small. Never use pots less than 5 gal capacity.

3) Do not buy seed on impulse because the photo on the pack looks great. This is specially true with funky colored or odd shaped varieties of regular fruits and veggies, like multicolor bell peppers, super skinny eggplants, rainbow cauliflower, etc. I must stick to the basics, they usually grow better.

3) Location, location location… I should have known that, I am a Realtor…. plan where plants are to be grown, who is next to who? avoid competition, interference, inhibition…

4) Did we need so many Swiss chard plants?  what was I thinking?

5) I do like hot peppers, but my esophagus is not lined in asbestos…next year tone it down a notch, will you?

6) Never stop composting, it’s the name of the game!

7) Neem oil  does a lot of good. Spray, spray, spray, even when you can’t see any bugs.

I wish all a wonderful Thanksgiving, and a great gardening season to all of you in the tropics and Southern hemisphere.

 

 

 

 

100 Kg of food…not too shabby

I figure at this point in time, we may just have another month or month and a half left of growing season here on Long Island. This year we have stretched our production considerably longer than in the past, and as of this last weekend we had harvested over 221 lbs of food (just over 100 Kg). Whatever we squeeze out of our yard from now on is just gravy, but I do hope to scratch the 250 lb mark before it is all over for this year.

Fall is a pretty boring season when you think of it in terms of gardening, not much to really do apart from cleaning up and start getting things somewhat ready for 6-7 months from now…I have spent the past couple of weeks removing and chopping plants that seemed to beg for a quick yanking out of the ground, and feeding them to our ever growing 2015 compost pile.

I am  now tending to a garden that is barely growing at about 20% capacity. As I remove spent plants I am discovering those that hid and had so far eluded our salad bowl. I am getting a better sense of what is worth growing again, and what is not worth saving the space for next year.

Our main attraction at present is the cut-and-come-again lettuce. We have been eating it regularly out of a 4 sqft section that I planted about a month ago. IMG_5400 IMG_5401

This weekend I decided to add 4 more sqft so we do not run out once they start growing at a slower pace. The spinach in my garden grows very slowly for some strange reason, but thankfully we have plenty of radicchio and chard to cook with in its place.IMG_5381 IMG_5398 IMG_5382

This year I experimented with a few different brassicas, most of them already did their thing a couple of months ago. The only plants of this family that we still have in the ground are Brussel sprouts, which seem to slowly be forming their tiny buds, and the fabulous kohlrabi which we have really enjoyed throughout the whole season.IMG_5383 IMG_5450

At present, we still have carrots and celery growing nicely.  Last week I pulled all the bell peppers out, and left some cubanelles and a mild hot pepper with a nice flavor to finish their show for the year. IMG_5402IMG_5377IMG_5376

Just about two weeks ago my friends Dawn and Mike gave me a small plant that produces about inch long slender but extremely hot peppers (no kidding). I hope to use these in some of my “picante” hot sauce  to see if I can harness and tame their incredible fire power to an edible level. IMG_5395

My plan for the next 7-8 weeks includes topping off my garden beds with the compost I have been cooking all season, plant the 2015 garlic, and perhaps build one last raised bed. I am not sure what is the best way to maintain the raised beds during the winter, should I cover them up or leave them exposed? If I cover them up, should I use plastic, cardboard,  hay or wood chips? Or  should I perhaps  put a thin layer of horse manure on top and cover it with leaves? Any ideas will be appreciated.

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It is our tiny farm

Woohooo!!!! As of this morning we have harvested a total of 201 lbs (91 Kg) of fresh and delicious vegetables from our tiny suburban farm. Although calling it a farm may be an overly optimistic exaggeration, as I have planted an area just under 200 square feet, and I have no livestock,  I makes me feel much better than calling it a garden. Our original hope of reaching a production of 150 lbs this season, has so far been surpassed by a heaping 30%, and if everything goes according to plan, we may even be able to reach the 250 lbs mark before winter arrives.IMG_5322 IMG_4140 IMG_3270

One pound of food per square foot of soil… not quite sure if I should brag about this or not, but the way I see it is that for one whole season, my family has been able to eat produce as fresh as it gets, knowing that no harmful chemicals have been used to grow them. Was it cheaper to produce them than to buy them? Well if you factor in the investment to build the raised beds, irrigation system, and other structures that I could not re purpose, probably not. But the way I see it, all that was an investment, not a cost, and the structures will still be there for a few more years.IMG_5337 IMG_5348 Processed with VSCOcam with g3 preset IMG_5250

Our tiny farm provides us with much more than food, it is my laboratory, my school, and a place where I can be creative, daring and resourceful. It also makes me humble, I must admit not everything I try works every time, as a matter of fact I still have to grow one single beet to at least the size of a ping pong, or even smaller… Gardening has lit the fuse of my curiosity again, it has made me want to discover and learn new things, it has made me dig through (pun intended) and try to apply knowledge I gathered while working on fish farming a few decades ago, and best of all, it has made me want to share whatever little I learn or experience.IMG_2169 IMG_2140 IMG_2158

If you live in Suffolk County NY, let’s get together and exchange experiences and ideas over a cup of coffee. If you live elsewhere, let’s start talking, I really don’t bite. Please also visit, like and follow my facebook page.

 

 

 

But we got ugly tomatoes

Summer is ending, as I clean up my garden beds and mulch the rest of plants that reached their term I am giving extra room to those that did not get a share of the spotlight just yet. We finally have a steady production of peppers and eggplants which seem to have waited until now to start presenting us with their gifts.IMG_5200 IMG_5199 IMG_5198 IMG_5158 IMG_5159 IMG_5154 IMG_5144 IMG_5146

Our pole bean are about to reach their term. They are now rewarding us with a massive production of pods which we pick daily as they  turn from green to creamy. The pods are heavy with beautiful white seed which we are collecting and drying out to prepare soup this fall. IMG_5149IMG_5150IMG_5164

It is amazing to see how much we have already harvested from just 6 sq feet we planted, we first picked the green beans until we could not eat them anymore, and so far have over 4lbs of beans saved for the fall.   IMG_5151IMG_5168

Our tomato plants seem to be begging to be yanked out of the ground. They do not look beautiful and happy, instead, they appear as if tired of bearing the fruit still on their branches.IMG_5213 IMG_5214

The tomatoes themselves do not ripen as beautiful as they used to, some end up with cracks, or yellow tones on their shoulders. They are still good to eat, and we have been enjoying them nonetheless, but find us making more salsas, sauces and stews with them than before.IMG_5216IMG_5156 IMG_5166

To date, we have harvested a total of 169 lbs (76.8 Kg) of food from our garden, and we are still getting a nice production. The most surprising plants this season have been the cucumbers, which have given us 45.8 lbs (20.8 Kg) of large plump and tasty fruit from only 6 sq ft of garden space, and they keep on going strong. IMG_5182

I have already started our fall garden, and once all is done I estimate our production will likely surpass 100 Kg for the year. It takes work, no doubt, but for us it is nice to have such a nice extension of our pantry or vegetable drawer, where we just go for as much as we need to cook just before using it.IMG_5175

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A Harvest Celebration

A couple of weeks ago, our garden started showing definite signs of seasonal maturity, many plants were in full bloom, some others were steadily producing fruit, while a few, like the lettuces, had already called it quits. One very interesting group were those of the onion and garlic family, which after putting out their funky looking flowers were begging to be pulled out of the ground. It was time for a harvest party!

My two special guests were M and B, both 7 years old.  B you may remember from her internship last year, when she helped me by taking care of the garden (B Is The New Farmer In Charge.  and  Meet B Our Interim Farmer), and also  when she planted all the garlic bulbs (Planting Our 2014 Garlic Crop). I met M last fall, he is a member of the track team where I assist coaching. M is a great kid with a happy face and a curious mind, much like B.IMG_2173

I had thought of bringing B back to harvest the garlic she had planted, as a way for her to see the result of her work last fall. In conversation with M’s mom, I learned he had shown recent interest in gardening, so I thought he would perhaps also enjoy spending an afternoon picking fruit and veggies, and learning about worms, bees and where some of the food comes from.

It was a great afternoon, the stage was our garden, and mother nature set it up perfectly for us to find amazing goodies in every corner. We started by emptying out one of the soft containers where I grew potatoes. B and M had fun digging with their hands through the soft soil in the wheelbarrow looking for nice bright red potatoes.IMG_2140 IMG_2136 IMG_2141 IMG_2177 From there we moved to the zucchinis, tomatoes, and cucumbers searching for fruit ready to be picked. With amazement, they pulled carrots from the ground, and also picked beans from the vines.IMG_2144IMG_2146 IMG_2149

We stopped to look how the baby cantaloupes and water melons were forming, and made sure to smell some of the herbs growing. At the far end of our garden we found cabbages, onions and a small forest of garlic plants to pick from.IMG_2157

IMG_2165 IMG_2169We finished work by digging through a compost pile usually frequented by sub-foot long night crawlers to see who could find the biggest worm, and later took a look at how the worms in our worm farm recycle some of our kitchen waste.IMG_2175

It was a great afternoon, we gave the children bags to put in all their goodies to take home, and B proudly commented “I don’t eat any of this stuff…I am just taking it home for my family”. I often think how interesting it would be to include gardening as part of the elementary school curriculum, children could learn so much by getting their fingers back into the soil.  IMG_2153 IMG_2136 IMG_2158

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Paper? or plastic?

During the winter I became interested in a planting technique used to stimulate plants to grow  extensive root systems. The benefits of this technique translate into stronger plants that are better able to utilize the nutrients in the soil they live in.  The technique is known as root air pruning.

Root air pruning occurs in containers made out of materials that allow the roots to enter in contact with air once they reach the container walls.    At such point of contact  the tip of the root dehydrates and dies. However, the plant compensates by growing secondary roots in other directions inside the container. As these secondary roots further develop, and in turn come in contact with the container wall at a different spot, the process is repeated. The end result is a very well developed, very dense root system inside the container, as opposed to the single root that circles around and around and becomes pot bound inside a traditional container . There are many commercially available root air pruning containers, and perhaps just as many DIY suggestions available on line, (I particularly enjoy watching Larry Hall’s videos ).

Since this year I was using raised beds which limited the space we have available to grow vegetables, I decided to experiment growing zucchini in root air pruning containers, to gain the precious gardening real estate in the raised beds that would otherwise be occupied by the giant summer squash plants. I initially made four large containers (17 gal each) to house my zucchini seedlings. I made the containers by sewing heavy duty landscape fabric into a 16″X16″X16″ square-bottomed bags, which I then filled about 1/2 of the way up with the same soil (Mel’s Mix) I used in my raised beds. IMG_3377

Early enough it could be noted that the bags were doing a good job, the seedlings were growing strong and healthy with the extra heat they were getting in the dark containers. At that point I decided to try growing potatoes, so I made three more bags for that purpose, and I also made a long sausage like container which I planted with watercress seed, lettuce and celery.IMG_3502

Soon after  I though to make a few smaller bags out of the material trimmed off when making the original larger bags.IMG_3484 IMG_3485

I made a dozen 4gal bags, where I planted our squash, melon and water melon seed. The bags were great for starting seed because they could be closed at the top and provide a dark, warm and humid environment for germination  while at the same time preventing squirrels and other critters from getting too curious and messing everything up.IMG_3488 IMG_3487 IMG_3492IMG_3744IMG_3743

To date, the 4 zucchini plants have produced almost 8lbs of food so far. We had some degree of success growing potatoes, and after emptying the bags we have already re purposed them to grow pumpkin, sweet potatoes and carrot. IMG_4418 IMG_4541

Our sausage shaped container is going strong and we still take cuttings of watercress and celery as needed. Our melons, squash and cantaloupe look awesome and we already have some fruit forming.IMG_3676 IMG_4326 IMG_3569 IMG_4416 IMG_4317IMG_4594IMG_4592

These containers are so versatile, that I have also made 1/2 gal bags to root perennial herbs to share with friends, I am sure this size will also work great to start seedlings next spring. The bags are great for gardeners with limited land, for apartment dwellers with just a balcony, or even to use in areas that cannot be easily converted into gardens (patios, decks, lawns,etc). Next year I plan on expanding our bag farm to grow  plants in a sunnier location of our yard, and to re-locate lettuce to a shadier area once the mercury starts climbing… the possibilities are endless.

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You want me to do what with that zucchini?

Mid summer  brings unyielding heat, fireflies, and more zucchini that most people can handle. Yes these plants are a fantastic morale booster to any gardener, they give and they give and they give.  IMG_4472 IMG_4471

At the beginning, you hoard all you can harvest, but after a week of eating it in ratatouille, omelets and stir fry you cannot even bear the sight of another group of yellow flowers sprouting in the garden. IMG_4467 IMG_4470

At that point you suddenly become generous and start sharing your bounty with your neighbors… your offering is welcomed at the beginning, but soon enough they stop opening the door when they see you coming up their driveway…IMG_4230

I am quite certain this is the same scenario that prompted the first person to add zucchini to bread mix, and that is how zucchini bread came about. I do love the stuff myself, but the great majority of recipes out there pack so much sugar, carbs and calories, that you are better off eating a slice while running hard on a treadmill.

Today I adapted a very good and very healthy bread recipe  to handle some of my zucchini production. The result is quite good, it has a ton of protein and very little carbs,  so you can eat it with less worries. I also find that by baking it into muffins instead of bread, it is much easier to stop at one portion as opposed to polishing the whole loaf in one sitting… so without further ado,  here is my “Nutty Zucchini Muffin” recipe.

Ingredients:

  • 4 medium eggs or 3 large eggs
  • 1 cup shredded and drained zucchini
  • 2 1/4 cups almond meal
  • 1 cup dried unsweetened cranberries (craisins)
  • 1/2 cup slivered or chopped almonds or pecans
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 TBS vanilla extract
  • 1 TBS fresh orange zest
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Directions:

Mix all ingredients in a medium bowl. Distribute the mix among 8-12 cupcake baking cups  in a muffin tin (no need to grease anything). Bake in a preheated oven at 350ºF until the muffins are fully baked (poke a muffin in the center with a knife and it comes out clean) and golden on the top. Once done, remove the muffins from the tin, allow them to cool on a rack, and they are ready to eat… Super easy, right? Let me know if you try it and like it.IMG_4512 IMG_4513

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Why is my salad so awful?

It is officially mid-summer around here on Long Island NY.  The days are very hot, sticky and humid. Awesome weather if you are a plant I guess.  It is the kind of weather that makes you crave a cool refreshing salad with produce picked right off the garden. IMG_4272

Since our tomatoes have so far refused to turn any shade of red, we have been hitting our lettuces and the like pretty heavily. So much that some have now grown very tall and look like some sort of palm tree.IMG_4390

A few evenings ago I went out to collect an assortment of greens for a fresh dinner salad. I picked about a pound of leaves altogether. I had red ones, green ones, mottled ones, smooth ones and ruffled ones too, a good looking mixed bunch. IMG_4066

I washed it, spin dried it, chopped it, and then mixed it with cucumber I picked early that day, some red onion and store bought tomato.  For dressing I used a quick balsamic vinaigrette, nothing fancy but a favorite at our house.

I don’t think I exaggerate when I say our salad tasted as if I had made it with freshly picked oak leaves. Crunchy and fresh but awfully bitter.  After washing the taste with plenty of water, my mind rushed to the garden, what were we going to do with all that lettuce still out there? There was still plenty of lettuce, radicchio and Swiss chard to feed our family for a few days.  The thought of having to trash it all was not a happy one, I hate to waste food.IMG_4251

An online search on bitter lettuce will lead you to bolting lettuce, and will give you suggestions on how to prevent or minimize the bitterness in leafy greens. Below are some I have tried and somewhat seem to work for us.

Heat not only makes lettuce go to seed (bolting), but somewhat stresses the lettuce and that makes it taste bitter, so avoid picking leaves during or at the end of the day. I find it best to harvest the lettuce very early in the morning before the sun has had a chance to warm up too much. IMG_4388

Collect all the leaves in a container with cold water. I actually use water with ice cubes, as at this time of year the water coming out of the faucet never gets cold enough.IMG_4289 IMG_4362

Wash, select and hydrate the lettuce by placing the leaves right side up in a bowl with cold water for at least 6 hours.  We make mixed heads of lettuce by placing the smaller leaves in the center and surround them with larger leaves.IMG_4368 IMG_4305

Once the leaves are well hydrated, drain them and store them in the fridge inside zip lock bags.IMG_4392 IMG_4394

Of course, taking care of late season lettuce as detailed above does not make it as sweet as it was in the spring when it was young and tender, but certainly makes it a lot less bitter and definitely edible. Also, once you mix it with other vegetables and a nice salad dressing, any hint of leftover bitterness cannot be tasted. Nonetheless, avoid using the older tougher leaves, or stems of those greens that have turned fuzzy, those are definitely best in your compost.

Hope this works for you too, even if it gets you a couple more decent salads it is well worth it. In a few weeks you can start all over again with a new planting for fall and early winter harvest.

For more information on keeping lettuce check one of my older posts

It is salad time

June is always a salad month, not a stew or a sauce month, definitely just a salad month. All plants are surely growing, but most are too immature to feed a hungry family.  This early in the season all I am able to harvest consistently is salad greens and radishes. IMG_3760

No, I am not complaining, we enjoy being able to go out and pick a nice mix of of lettuces to eat that same eve. We always make sure to include assorted color, shape and textured leaves for best flavor and visual impact. IMG_3761 IMG_3762 IMG_3922 IMG_3915

Since we started harvesting our greens about 10 days ago the combined harvest of lettuces and the like (spinach, young chard, etc) has been plentiful, but not excessive. We are harvesting on a cut and come again basis, and so far we have visited  75% of the plants, some of which have been cut more than once already. IMG_3923 IMG_3924

I certainly cannot take full credit for our production, the cooler and wet weather we have been experiencing has kept the lettuce growing and not induced it to bolt.

Last week I reported on our first radish harvest. Our first three square feet of radishes produced over 1.6 lbs. That is a lot more radish than we bought in all of last year, however having it available and fresh, has made it easy for us to include them in our diet. It is so easy to grow, that I have already replaced the harvested squares with new plantings. Today I started picking a different square with long radishes, Salad Rose variety from Burpee Seeds. IMG_3855 IMG_3877 IMG_3881

Beautiful red skin with a pink to whitish center, very crisp texture and live peppery flavor.IMG_3928 IMG_3929 IMG_3930

As for the rest of the garden, it seems all other plants are getting in the mood to grow and produce something. The peas are going mad trying to grab and climb up the trellis, their white flowers and pods popping out everywhere.IMG_3880 IMG_3767 IMG_3868

The tomatoes, have been flowering for a week now, and you can see fruit starting to form in some of the plants. I think this is the earliest I have had tomatoes form on the vines ever. At this rate, we may have cherry tomatoes by 4th of July. So far the plants are looking very healthy, the indeterminate variety clearly growing faster than the determinate ones.IMG_3841

The zucchinis in the grow bags are doing wonderfully, their leaves have not become gigantic as I am used to seeing them. Instead it seem as if the plants are putting more of their energy producing flowers. IMG_3878The first two male flowers came out yesterday, and today the first female flower was fully open. IMG_3839 IMG_3837 IMG_3898

Lucky enough there were also couple male flowers to get pollen from, so for sure we’ll be having zucchini this week. Check out one of my early posts on fertilizing zucchinis  A bees job. Remember also that zucchini flowers are edible, for a great way to use the flowers visit Nonna’s zucchini flower recipe.

The water melon, cantaloupe and spaghetti squash growing in bags are doing great. I am considering dedicating the small area of my yard with Southern exposure to growing plants in bags next year. IMG_3905 IMG_3823

Not everything is picture perfect though… The corn I planted a couple of weeks ago has failed to impress me. I was concerned since the beginning that the area would not get enough sun, and indeed it doesn’t. I have just a couple corn plants struggling to survive, if it wasn’t because I don’t have anything else I want to grow there I would have pulled their plug already.  My biggest concern currently is with the potatoes. Some of the plants in one of three bags started to wilt and died after the last dirt fill. Perhaps I did not leave enough leaves out of the ground, but it has been so cool and wet around here lately that I started to fear fungal infestation. I have been checking carefully for signs of fungi, but cannot see anything so far that would suggest that is the cause, in any case I just hope for warm sunny days ahead.

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Long Neck Swans

Yesterday we had a nice present from our garden. The long awaited for garlic scapes, the edible flowering bud of the garlic plants were finally here. They have striking shapes that resemble long neck swans posing very still at rest or ready to take flight.IMG_3771 IMG_3776 IMG_3775 IMG_3774 IMG_3773We ate them pickled last fall during our stay at D Acres Farm in NH. That was our first experience with them, and I have been waiting patiently for their arrival. Garlic scapes taste mildly like garlic, definitely not pungent or overpowering in flavor or aroma. They are firm and their texture is crisp and snappy, similar to broccoli florets.

I collected about 50 or 60 flower buds yesterday morning at the same time that I picked some basil and fresh oregano from the garden. I gave the oregano and some of the scapes away, but kept enough to make a wonderful pesto for dinner. IMG_3783 IMG_3781The pesto recipe is quite simple and is my own version of a somewhat similar recipe Beth had found online to accompany pasta. However, I used my pesto to flavor and enhance fish filets. IMG_3800

Pesto Recipe

Combine the following ingredients in a blender:

20-40 fresh garlic scapes chopped

1 cup shelled unsalted pistachio nuts

1/2 cup olive oil

1 cup chopped basil

1 cup Parmesan cheese

1 tsp Kosher or sea salt

Pulse blend all ingredients until you obtain your desired texture (I like mine to be kind of crunchy).

Spread the pesto thick over your favorite fish, we used mahi mahi filets. Bake the fish for 5 minutes at 375º in a closed aluminum foil pouch, open the pouch and cook for another 5 minutes, or until the fish is fully cooked but still tender. Sprinkle sea salt and fresh ground pepper to taste at the table.

I accompanied our fish with a fresh garden salad and quinoa. Sorry I did not get any decent pictures of the finish pesto, or even the meal, but you can trust me, the flavor and the texture were awesome. Let me know if you try it, and please post if you improve the recipe.

Bon apetit

 

 

 

30 days from seed to salad plate

Today we had our first harvest of the season. Not bad considering that about a month ago I was still wearing a down sweater while planting some of our seedlings. We picked a handful of radishes, and their tops, and some lettuce leaves, enough for a nice salad that we put together with tomatoes, cucumber, and a honey Dijon vinaigrette.

IMG_1682 IMG_1688 photo 1-1

It never ceases to amaze me how quickly radishes grow, I can’t think of any other crop that can be enjoyed in as little as 30 days from planting the seeds.

IMG_1669The perfect plant for those short on patience, and great to introduce children to gardening, as aside from being fast growing, they give a fantastic display as the roots seem to crawl out of the ground as they grow. Moreover, almost nothing really goes to waste, as the tops and the roots are all edible.

 

 

 

 

No more Mr. Nice Guy

I have been very suspicious for a while now…. but you know how it is, no evidence, so you kind of put it in the back of your mind and hope you are wrong, right? Last week, I even saw the tell tales, a fluttering white butterfly, a few holes on a couple of eggplant leaves.IMG_3562 I lightly sprayed all the plants with a fine mist of neem oil solution hoping that would be the end of it… was I ever wrong.

Today I woke up to a green cabbage worm fest. Several plants had a few holes on some leaves, the worst hit was a square of kohlrabi.IMG_3598 IMG_3597 IMG_3596 I found  only one big fat worm calmly and fearlessly gorging on  young kohlrabi taking advantage of the fact that it is pretty much invisible against a leaf background. Sorry, no pictures of that one, somehow it got squashed before I thought of taking its picture…

I did check most of the plants before getting ready for work, there were a few chew holes on some cauliflower leaves here and there, nothing really disastrous. Although I did not find any more worms, I prepared a fresh batch of neem oil solution (2Tbs super clean neem oil+2Tbs Dr Bronner’s Sal Suds shaken in a cup of warm water and later added to a gallon of water in a sprayer) and used it to purposefully and copiously douse all brassicas in their center, and on top and bottom of their leaves.

This afternoon, I only found one much smaller and not too happy green cabbage worm curled up in the fold of a cauliflower leaf. The same cauliflower that two days ago started producing a cauliflower.IMG_3571 This cabbage worm, however, did not seem interested in eating, or moving, or living, the neem oil treatment seems to have done the job this time. IMG_3608 In the future I will have to be more careful and treat more thoroughly and decisively  in order to prevent larger or more widespread problems.  I have never used BT, or even diatom powder, but I think I should stock up on those too, just in case.

Do you have a “cure almost everything” secret recipe? What organic products do you use to treat your vegetable garden?

Interesting stuff

http://npic.orst.edu/factsheets/neemgen.html

http://organicgardening.about.com/od/pestcontrol/p/cabbageworms.htm

http://npic.orst.edu/factsheets/degen.html