Archive for the ‘herbs’ Tag
Even though the nights remain cool it would appear that Mother Nature is beginning to cooperate. The hard frosts have stopped and the temperatures have been well above freezing at night. It’s time to get busy planting a few items that aren’t effected as much by the cooler temperatures. As you can see here the rhubarb could care less about the weather. It’s up and going strong.
With that in mind I purchased two more small rhubarb plants to fill in the frame a little. You just can’t have enough rhubarb because regardless of what you use it for . . . it’s delicious.
The herb garden is coming along nicely but I lost a few plants over the winter. I’m not sure why but two of them had been around for years and I hated to see them go. Nothing I can do but replace them.
These items were planted next. Three parsley plants, three lavenders, and two spinach.
As you look at the photo’s you can see chives growing damn near everywhere. Regardless of the weather you can’t seem to slow them down much. We’ll have bushels to harvest once again this year.
It just felt so good to be digging around in the dirt for a few minutes. Next week I’ll be heading to our local nursery to pick up some lettuces and any thing else that catches my eye. I try to be guided by what the nurseryman advises when it comes to early plantings. I’ve paid a serious price in years past by not listening to him. The hot peppers and tomatoes will have to wait a few more weeks when the danger of frost is completely gone.
THE FUN HAS BEGUN
The weather has finally turned and Fall is here. The nights are consistently in the low forties requiring that we permanently turn on the heat for the Winter. Over the last two weeks I’ve been slowly bringing out my winter clothing and packing away the sandals, shorts, and beachwear. I actually look forward to Fall and the cooler temperatures even though the snow comes along with it.
‘Any good soup requires fresh veggies.’
As the garden and yard work are coming to an end it’s time to look over my Winter inventories. I’ve picked up a good supply of books and other reading material over the last two months which should carry me well into 2016. Add to that the Kindle books I intend to purchase and I’m good to go.
Everything that could be harvested from the garden has been canned, frozen, and dried. The garden will be officially over in three more days and I can put it out of my mind for a few months. My last cooking chore for Winter preparation was the making of a batch of my chicken and rice soup. This recipe I picked up from an old Korean women in 1968 and it’s remained one of my all-time favorites ever since.
‘Looks bad, tastes wonderful.’
It’s not terribly difficult to make and each batch is usually good for ten to twenty large bowls that can be frozen and used for months without any ill effects. Basically you take a large whole chicken and drop it into a gallon of salted water, bring it to a boil, cover it, and cook it until the chicken falls completely apart. Add your favorite spices and herbs as well to really get the flavor of the meat to a high level and cook it for a few additional minutes.
‘Even better than pulled pork.’
Fish out all the bones and cartilage, remove the chicken and shred it, and immediately return it in the pot. Add onions, carrots, leeks, or any other veggies you desire. Last but not least add two cups of either rice or barley. I prefer the barley flavor but as a compromise with my better-half this batch will contain rice.
‘The final product.’
This is comfort food of the first order and is always good for what ails ya. With all of the soups, chili, salsas, and breads stored away we can now sit back and enjoy the Winter (except for the snow of course).
I found myself somewhat motivated yesterday after beginning the Fall cleanup of the garden a few days ago. The least favorite task I have in the Fall is the one I completed yesterday. Most of you are familiar with the term “compost pile” but never have had the pleasure of using one. Today was my turn.
After removing the garden fabric as I mentioned in a previous post it was time to get serious. I spent some time yesterday uprooting all of the better-half’s marigolds. They’d grown so large that they completely filled my trailer. I then pulled any additional weeds from the frames and took the combined load to the compost pile set aside for 2017.
I continued in the herb garden by removing the rosemary plants that I cleaned and immediately placed into the dehydrator. I love the smell of fresh rosemary and my hands will probably carry that aroma for the rest of the day. On top of that the downstairs of our house will smell of rosemary for a couple of days at the very least. I then removed the remnants of the radishes, pea pods, cabbages, and carrots from the smaller frames and off they went to their compost pile.
Then the hard work began. I removed the tarp from the current compost pile and began filling the trailer. I have to remind you that as a general rule compost had a bit of an odor. Fortunately the longer it sits the less it smells. This pile was more than two years old and only a little bit stinky.
I took four trailer loads of compost to the garden and spread the contents evenly over the frames. I’ll let the garden rest for a day or so because they’re forecasting rain for tomorrow. I definitely wouldn’t want to be knee deep in wet compost because I’ve been there before. Never again. Once things have dried out completely I can return and rototill the compost into the soil.
One more solid day of work and the garden will be finished for this year and won’t be touched again until May of 2016. I may be forced to wait a while until the weather decided to cooperate which it hardly every does.
This week isn’t one I ever look forward to. It’s the week every year when I begin to dismantle our garden. It’s been a priority for my better-half and I for the last six months requiring a tremendous amount of TLC and just as much water. It actually began last winter when we sat down at the kitchen table and planned it all out. As with all plans it never seems to workout perfectly without problems of one sort or another cropping up.
First it was the damn stunk that did everything in it’s power to destroy things. It was one lucky SOB because he survived a number of night time surveillances where I sat in the dark on the deck with a loaded rifle waiting to end his life of vandalism and mayhem. He must have a really hardworking guardian angel because I seriously wanted to do him harm. After all of the repair jobs and the new fence we reached a mutual agreement to avoid each other for the rest of the summer. I smelled him a few times at night but never met him in person (Thank God).
The weather was for the most part cooperative but you can always use more rainfall with any garden. After a slow start things picked up rather well making the garden fairly productive. Was it the best ever? No. It was just an average year due mostly to the skunk.
These pictures were taken this morning and as you can see most of the plants have been harvested and removed. All of the herbs we need for the winter have also been harvested, dried, and stored. Beginning next week I’ll begin removing the garden fabric and composting all of the frames. Then it will be tilled under and left to sit for the winter to be ready for planting in June.
Here’s the final tally for the garden and all of our efforts for 2015. The pantry has been restocked with just about everything we need for winter. My one last contribution will be a large pot of my favorite chicken soup which will supply us with at least ten to twelve hardy meals during the winter.
41 Pints of canned habanero hot B & B pickles
13 Pints of Habanero Dill Pickles
3 Pints of tripleberry jam
8 Pints of strawberry/rhubarb jam
3 Pints of strawberry jam
8 Pints of blueberry jam
2 Pints of jalapeño/rhubarb jelly
13 Quarts of Four Bean/Corn chili
14 Quarts of Black Bean/Corn salsa
2 Quad Berry/Rhubarb Tarts
15 Lbs Rhubarb
5 Loaves of Chocolate/Zucchini Bread
4 Loaves of Spice/Zucchini Bread
9 Lbs of Fresh Pea Pods
16 Lbs of Cherry Tomatoes
15 Lbs of Jalapeño Peppers
7 Lbs of Assorted Hot Peppers
20 Lbs of Fresh Zucchini
13 Lbs of Assorted Lettuces
2 Lbs of dried onion chives
1 Lb dried habanero peppers
1 Lb dried garlic chives
4 Lbs of dried and assorted mints
2 Lbs of dried oregano
1 Lb of dried parsley
This just goes to show how easy it is to supplement your food supply from a medium sized garden and a few cheap purchases from local farmers. All in all not a terrible year but next year will hopefully be even better.
I finally was able to motivate myself yesterday to begin the process of collecting and drying herbs from the garden. It’s one of the sadder things I have to do every year as Fall approaches. I’m forced to admit to that Winter is closing in on us and that my garden is beginning to fade away.
My better-half has been threatening to restart her daily regime of drinking healthy but unappetizing smoothies and wants some of the ingredients fresh from the garden. Today was kale day.
I started out with a trip to the garden and harvested two large baskets of freshly cut leaves. I then spent almost an hour cleaning and cutting the leaves and making sure no little critters were hanging around. We occasionally have slugs attacking some of the plants but I found only a few and they were disposed of (I hate slugs).
Then it was upstairs to wash the leaves, blanch them in boiling water, and then drop them into an ice bath. This kills any bacteria and gives the leaves a vibrant green color. Using a Salad Spinner I removed the excess water to prepare the leaves for dehydration.
I spread the leaves on a series of shelves and placed them into the dehydrator for four hours at 140 degrees.
‘In’
‘Out’
After the dehydration was complete I removed the leaves from the shelves and ground them into a fine powder with an herb grinder. Here’s the end result of all my efforts. Approximately 3/4 of a cup of clean and healthy smoothie ingredients. Drop a half teaspoon of the kale into any smoothie and you’re good to go.
‘Done’
I do have to admit I’m not a big fan of healthy smoothies. Give me a good old-fashioned, high calorie, sugar loaded, milkshake made with ice cream. You can bet I won’t be sprinkling kale on that.
‘Oh Yeah!’
Goodbye August! Now begins our downhill slide into Fall and the always unavoidable Winter. This Summer has sped by faster than any I can even remember.
The better-half and I spent a couple of hours yesterday canning the remaining cucumbers, jalapenos, and assorted hot peppers from the garden. With all of the canning competed I can now start dehydrating my collection of our main cooking herbs. It’s amazing to me just how many herbs we consume each winter. That’ll be my main job during the coming week because we have a large supply of oregano, tarragon, mints, parsley, and thyme to choose from.
We still have a few zucchini’s to be used along with a few kohlrabi’s and beans. The sunflowers are now in bloom and the birds are already circling. Those little beasts can strip a sunflower in a matter of hours once the seeds are ready to eat.
We didn’t feel much like cooking yesterday which means an afternoon visit to Applebee’s. For a lot of years we avoided the place because the food was mediocre and over priced. Going there now is like visiting a brand new restaurant. They’ve changed their menu to something on the order of a TGIF. The food selection is terrific, the preparation is excellent, and the prices won’t break the bank. It was Fish & Chips for me and Shrimp for the better-half. I also washed it all down with a couple of extra tall Gin & Tonics. Life is good.
I’m asked one question more than any other, “Why do you work so hard to have a garden?”. It’s not a simple answer but I’ll try to explain as best I can. For me gardening gets me out of the house, allows me the freedom to work hard, sweat a little, get dirty, and remember my later father in his garden. Having a healthy and happy herb garden accomplishes the same things except it was my mother’s favorite thing to do. She taught me almost everything I know about herbs and growing them.
Gardening is hard work with preparing the soil, planting the plants, fighting off bugs, other critters, and dealing with good old Mother Nature. After all of the hard work she can easily ruin your garden with one severe storm. It helps me appreciate the good things the garden provides and this week it begins. The plants are producing and the harvesting can begin albeit in a limited amount.
The cherry tomatoes are beginning to ripen and we’ll be enjoying hundreds of them over the next couple of months.
Eating healthier has been our mantra for the last few years and the garden makes that so much easier to do. Tonight’s dinner will be supplied totally by the garden except for the chicken breasts. I just harvested this kohlrabi which is the size of a large softball. Many people aren’t familiar with them but they are similar in taste and texture to a radish.
This was was peeled and diced and set aside. It was firm and tender and I was forced to eat some immediately with a little salt. The following items along with the diced kohlrabi were used to prepare a delicious collection of flavors, wrapped in aluminum foil, and slowly warmed over the grill while the chicken breasts were cooking.
Fresh Chives & Parsley
Fresh Green & Purple Basil
Diced Kohlrabi
Cherry Tomatoes
Fresh Pea Pods
Radishes
The finished product was plated and served on the deck with a pretty decent Chardonnay. This is the type of meal we eat for most of the Summer and Fall. Our hard work gives us fresh food, delicious, organic, and priced just right.
As the production increases the meals will become even more interesting. We’ve started canning and freezing a number of items for use this Winter already, with more to come.
The saddest thing about having a garden is to see it end every Fall. You can be sure our freezers will be filled, our herbs dried, and our pantry shelves filled with new canned goods. We’ll be eating healthy all Winter.
The final plants are being planted and within a week the garden will be left to grow and bloom on it’s own. It may require fertilizer one more time in mid-summer and steady watering but the hard work is mostly over for me. I’ll be back at it sometime in October for the final harvesting, cleanup, and soil preparation for next year.
Even though we had a frost scare the other night the plants are doing fine. A few of them were nipped by the cold but should survive without a problem. Feeling a little motivated this morning I was in the garden early to do some final plantings. It was another chilly night last night and the winds haven’t lessened in the least.
The better-half recently purchased a spaghetti squash plant and I planted it today. We love spaghetti squash but have had no luck growing our own. Maybe this year will be different.
I decided to plant another basil because our original plantings look terrible. They may ultimately recover but I thought another large plant should be planted just in case. If they all take off like I hope they will, we’ll have more than enough to dry and store this Fall.
I planted another dozen marigolds around the perimeter of the garden which will hopefully keep those annoying critters away. It’s a win/win because they also add a nice touch of color to the garden.
We’re also trying to grow leeks for the first time. I don’t anticipate them growing too large due to our short growing season. We’ll probably be eating them half-grown like scallions for use in soups or salads. I may even be able to freeze some for our winter meals. I’m crossing my fingers on this one because I love the flavor of leeks.
So we have another garden almost completed and the waiting can then begin. Barring any unforeseen catastrophes we should have great results in the Fall.
I love the Spring of the year. It rejuvenates me like no other season can. I can’t wait to get out of bed in the morning, go outside in the garden, and just mellow out. I’m sorry if I sound a little like a hippie or a New Ager but it can’t be helped.
With the better-half still out of town I decided to get as much done as possible with the garden before she returns home. I traveled a few miles down the road to my favorite nursery yesterday. It’s rather small and family run but the plants and seedlings I purchase there always seem to do better than the stuff the big box stores are peddling. This small nursery takes a great deal of pride in supplying their customers with the healthiest and happiest plants they possibly can.
I arrived at the nursery the day after Mother’s Day and the place was cleaned out. The staff was busily restocking the greenhouses and repotting seedlings as fast as they could. The owner who’s become a friend of sorts over the years told me that this Mother’s Day weekend was the best weekend they’ve had since opening the nursery almost fifteen years ago. I love hearing things like that. It seems people are once again finding a home garden something they want to do and do properly.
I can thank my parents for my interest in gardening. My late Mother was really into growing a large assortment of flowers and her knowledge of herbs was amazing. She passed that knowledge on to me and I thank her everyday. To me she’s always seems to be hanging around my garden talking with the plants and checking things out as she always did.
My Dad was more into growing vegetables and I picked up a lot of information and tips from him over the years as well. He also educated me on the proper curse words to use when describing deer, groundhogs, and rabbits. His war with them was epic and never-ending and it gave the rest of the family a lot of laughs over the years. Just as a point of fact, he never won that war.
‘Culpeper’s Complete Herbal’
This is my favorite book on herbs. I’ve had my old copy for more than thirty years and for me it’s a real connection to the past. Some of the information is outdated but in it’s day it was the ultimate source for herbal facts and remedies.
I purchased a few dozen marigolds yesterday that I intend to plant around the perimeter of the garden. They seem to magically keep the deer and other pests away and it something we’ve done for years. Many of my neighbors complain constantly every summer about the wildlife that comes to visit and damage their gardens. I’m not sure just why marigolds keep them away but they do. I’ve been told it has something to do with their fragrance but who really knows?
Tomorrow my garden work continues with a general clean up but I won’t be planting anything else for at least the next two weeks. The fear of a hard frost remains a real possibility until sometime after Memorial Day.
I can’t wait to get up and get going.
The excellent weather will be ending tonight if the forecasters are accurate so I’ve been scrambling to get a few things done before the rains arrive. The second wave of plantings were finished yesterday. I spent some time removing a few dead plants from the herb garden and then replanted twelve others. I put in extra parsley and basil plants and after drying in the Fall we should have enough to last the winter.
‘Lots of Oregano’
I replanted all of my Sage plants because for some unknown reason they all died. I hate losing plants that I’ve had for years but there isn’t much I can do about it. I really thought the heavy snow cover for most of last winter would’ve helped keep them healthy and happy. As usual it appears the apple-mint, spearmint, peppermint, catnip, and oregano will be huge. In just the last few weeks those plants have grown four inches and are spreading everywhere.
‘More Basil’
The new mower arrived last evening and I spent this morning going over all of the equipment and controls. I finally fired it up and spent an hour learning to operate the machine. It’s much smaller than my last tractor but it cuts very well and is easy to steer around the many obstacles on the property. Next week I’ll pass the older tractor over to my step daughter’s husband. They should with a little TLC be able to use it for a few more years and possibly even longer.
‘We Always Need Rosemary’
Next week with the better-half out of town I’ll begin purchasing the next batch of plants and place them into the cold frames. Cherry tomatoes, jalapeño peppers, cucumbers, and pea pods lead the list. Just after Memorial Day I’ll get everything else planted as quickly as possible. Then it’ll be time to retire to the deck to relax and watch things grow for a month or two.
‘There Are Chives Everywhere’
I’ll stock up on some good brandy and a case of Chardonnay and that’ll be my contribution in helping Mother Nature in getting my garden to flourish.
The sunshine and deck beckon.
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