Wednesday, October 11, 2017

Who is Going Where?

October has arrived with a dip into the 30's, causing me, of course, to worry. There are so many tropical plants that need to find their winter spots before too much longer. 

The two Meyer lemons are full of lemons, and I am really worried about an easy transition from outdoors to in with minimal leaf loss or fruit dropping. My collection of elephant ears has grown by at least five, and they need to be dug and transplanted to plastic pots before moving inside. The collection of agave have grown by at least six. Then there are the random sale plants I found, as well as the Bird of Paradise, the angel's trumpet, and all of the fig and, oh, now THREE banana trees.

What was I thinking?

One of the large pots that will soon need to be deconstructed. This upright elephant ear is one I brought back from Charleston, South Carolina so many years ago. This pot sits at the north entrance to the garden along the Hydrangea Border.
Across from that pot, settled in the hydrangeas themselves, is the tall fishtail palm that I believe will be moving to South Calhoun with me for the winter.

Stopping to admire the single bloom sent up by my Empress Wu hosta. She's getting too big for her spot, but I would like to wait to move her for a few more years so I can divide the whole clump.
A late blooming of an Autumn Clematis in what we are still calling the White Garden. So much works needs to be done here.

Another pot in the Shade Garden with my "Stingray" elephant ear.

One of my birthday elephant ears from Contractor. They did exceptionally well planted directly in the ground, but will be potted up into plastic pots before the first frost.

The Bird of Paradise did great in the Shade Garden.
The elephant ear "Megalodon" (Alocasia portei) has also grown considerably since it arrived in a 4" pot from Logee's. It can eventually grow 5'-8', with 3'-4' leaves.
This is one of two giant ferns that I really don't know what to do with. They are plentiful at the garden centers in the spring, and rather inexpensive. They both have just done so well I really want to try to save them.


The smaller citrus plants are ready to move after a good spray down of organic insecticidal soap. In fact all of the plants get a good bath and spray down a day or two before they come inside.

The avocado tree I brought home when we visited Logee's last April. I'm pretty sure I will be going back next week!

The largest Meyer lemon I own is covered in fruit. I believe there are over 40 on this one tree.

I am so worried about losing the harvest, but I think I have a plan. I just hope it works.

Tuesday, September 19, 2017

Using up the Tomatoes

Warmer temperatures have returned, but the chilly spell last week has made the Kitchen Garden seem definitely tired. On Sunday, while picking tomatoes, okra, and some tomatillos, I realized the two locust trees in the garden had turned yellow and their leaves were beginning to fall. Warmer temperatures or not, it is definitely time to think about putting the gardens to bed. In the vegetable garden that will include pulling the annual vegetable plants, putting in a few rows of radishes and mesclun for a fall harvest, and planting as many new tulip bulbs as we can fit.

In the meantime I'm making panzanella and using up the tomatoes. I need strength to do all these chores!

A nice little harvest.
Bought a loaf of nice, crusty bread.
Cubed and toasted it.
While that was toasting I thinly sliced half of a red onion, about two pounds of tomatoes, tore up some basil leaves, and mixed it all with a couple of tablespoons of olive oil and three tablespoons of red wine vinegar.
Mixing it all up. You are supposed to serve it chilled or at room temperature, allowing the flavors to meld and the bread to soak up the liquid. However, I love it when the bread is warm, and always sneak a few pieces.

The recipe I use is, of course, Martha's. I didn't have any ricotta, but had a few helpings none the less. This is great at lunch or dinner in the height of summer, or at the end of the growing season when the warmth returns for a minute. Either way, it is one of my favorite things to make.

Wednesday, August 30, 2017

Revisiting a Flexi Foodie Favorite

This is a recipe I first made several years ago when I ran across it on Julie Montagu's, or Viscountess Hinchingbrooke, as the wife of the future Earl of Sandwich is formally known, Flexi Foodie website. It's such a fresh and flavorful meal (or side) that I thought it was worth a revisit. Plus I had more kale in the garden than I knew what to do with. Here is the recipe.

All of the ingredients ready to go. Buy three bags of frozen peas, organic, of course, and use about one and a half bags in a single recipe. I can't wait until my avocado tree begins to produce.

Sautee away!
In the meantime, prep your avocados and lemons. The "great grater" really is fantastic.

A handful of pepitas!
Cook everything a little longer, and then mash lightly with a potato masher. Add the lemon juice and zest and done!
So, so good.

Saturday, August 26, 2017

Kitchen Garden Update

It seems like only a few weeks ago we had the last of the spring tulips and the first of the spring greens popping up in the Vegetable Garden. Now Summer has flown by and, though I know we will pay for it later, the recent chill in the air promises Fall is coming right around the corner. Soon it will be time to pull the spent vegetables, dig up last year's tulip bulbs, and plant fresh for the Spring.

For now, however, I'll enjoy what the garden is offering.

I divided up one giant, spreading lemon thyme plant and positioned the now two plants on either side of the gate. There is now so much more room in the raised bed where this monster was planted.

Four new oregano plants have also gone in next to the thyme plants. The oregano planted about ten years ago in the raised beds became more sparse the past few years. This year there was still quite a bit of it, but hopefully these new plants will give us a much more robust harvest.

Some of the sweet peas are beginning to fade. However, the cooler weather we are having makes me think I may have sweet peas to pick all the way up until October!

This small orange thyme plant has replaced the giant lemon thyme.

There is also room for one of the potted rosemary plants to get a little more sun. I think I will replant some mesclun in this open corner. It will be ready before frost and can share space with the peppers.
Hot little jalapenos.

Many more to come. And many weeds to pull.

A second sowing of cilantro is looking good.

Our tomato plants have been entirely hit and miss. They have stayed short, but have been somewhat productive.

Between each tomato cage I planted a different type of basil. Here some parsley popped up as well. And the ever present grassy weeds. I have so much work to do.

Lima beans will be ready to shell soon.

Cucumbers are coming along. They were planted pretty late.

I'm not sure why this one stopped growing.

A late crop of carrots are sprouted and need thinned.

The carrots are growing in rows between the okra.
Okra flowers are so pretty. Okra is a close relative of the hibiscus, and their flowers are very similar.


More basil.

Green tomatoes waiting to ripen...or be fried.

Some still green Yellow Pear cherry tomatoes.

The bell peppers are also not growing much but are being productive for their size. After moving all the compost last year I really did think we were in for a year of vegetables like none other. Time to go back to the original source of our Top/Black/Peat mix of soil to amend the garden this year.
 
The kale was looking great, although something was beginning to munch on it. I cut a lot to use in several recipes.

And boy do we have tomatoes. even on three foot tall plants. The tomatillos, which are growing quite well, are going into green rice puree.




Saturday, August 19, 2017

Green Vegetable Curry

In an effort to eat less meat, and be much more conscientious about where that meat comes from, I have been making vegetarian meals for the past few weeks. I may have slipped up on this recipe were I a strict vegetarian because I didn't check to see if the curry paste I bought had fish sauce in it. Since I'm a Conscientious Eater rather than a vegetarian, however, I'm not too concerned.

 I saw this recipe last month while flipping through old issues of Everyday Food and had set it aside, marked, because it offered up a great use for the seasonal abundance of green beans. It was quick and easy to make, and the leftovers were delicious as well.

I took the "green" theme a little more literally and used a green bell pepper rather than red. All of the ingredients look so fresh. I always "core" the bottom of the bok choy so there are no hard bites into the root end.
One of three tablespoons of green Thai curry paste.
The scent is amazing.
The pan, however, should have been bigger.
Everything eventually fit. I used button mushrooms instead of shiitake because, well, because I already had some in the fridge.
That little copper pot I bought last week ended up being the best pot to cook rice in that I have ever had. It made perfect rice!
The finished product. Light, fresh, and delicious.