November 15, 2016 § 2 Comments
There is something more richly golden in the sun’s rays at this time of year. Perhaps it’s because the days are often charcoal and grey and infused with rain. Or maybe it’s just because the angle of the earth and sun in the autumnal season make it so? Whatever the case, those rays turn my bedraggled and soggy garden into a space that draws me to discover what is still alive and well despite the time of year. It surprises and delights me all at once. For instance, who knew that celery, for all its want of heat and long days, can flourish in November?
These seeds were thickly sown so the stocks don’t become too big. Strangely, it seems to do best in cooler temperatures even though it’s not supposed to, but shhh…don’t tell it so! It’s perfect for those soups and stews that taste best on shorter, darker days. The flavour of this Tall Utah variety (I know – these stocks aren’t tall!) is full, and a pot of soup requires only a few stems.
Borage, also a lover of warmth, seems to defy its description in my garden. It can’t stop itself from flowering and flourishing right now. The purple, blue, and pink flowers thrust their delicate faces into the sun when it shines, or take whatever the forecast throws at them…and then keep thriving. They’re a bit of cheerful summer colour amongst the darker oranges, browns, and reds of autumn. An added bonus is the wee hummingbirds that are still enjoying their nectar. I wonder if they too are surprised and delighted when they discover these flowers are still here.
Clumps of alyssum continue to proudly show off their pure white petals. I no longer seed alyssum in my garden as it does a good job of re-seeding on its own. I let it freely grow wherever it finds itself because it attracts beneficial insects, and simply looks pretty.
Another flower of summer are marigolds, but mine are masquerading as fall foliage. Amongst the leaves, mustard greens are coming up, which is one of the few things I intentionally planted for cool-weather crops. Cilantro is the other – homemade tortillas with home-grown cilantro garnishing the toppings for a mid-winter meal are so tasty! As for the maple leaves, I collect them all and put them in the garden to decompose over the winter. Sometimes I chop them up a bit to help the process, but I find the worms and rain do a good job of that on their own. An added bonus is weed suppression so I do less weeding come springtime – yay!
Surprise potato plants are popping up from left behind potatoes planted two seasons ago. Will they actually produce something edible? I’m expecting to find clumps of squishy tubers at the ends of the plants when I get around to pulling them…although maybe further surprises await? Note that not having as many leaves in this part of the garden equals more weeds 😉
Speaking of leftovers, when I harvested onions late in the summer some bulbs had done nothing, so I pushed them back in the ground to see if anything would come of them. Here and there, some are sprouting, including a few amongst the strawberries. One strawberry plant has bravely put forth a flower though a fruit is most unlikely. Pepper, my dog, likes this time of year because she’s allowed to join me in the garden and roam about more freely than in the normal growing season. To her, the garden is full of treasures – pine cones, little sticks, bits of this or that to munch on. She rarely leaves the garden without something in her mouth 🙂
In true November fashion, colds are making the rounds, so I find myself entering the garden for more than surprise and delight. Freshly snipped rosemary and sage (both supposed to be good for sore throats and colds), along with fennel fronds (just for the sake of a bit of licorice flavour) have been filling my teapot as of late. Steeped in boiling water, the combination makes a lovely cup of tea. In fact, I’m drinking some right now. Admittedly, I have a cold and so far I don’t notice that it’s speeding my recovery, but it is still soothing and comforting to sip on.
So what does your November garden look like? Anything surprising you with its defiant stance against the inevitable arrival of winter? Or have you purposefully planted seeds for a winter garden?
Raising a steaming cup of tea to rays of golden sunshine while keeping my umbrella close at hand,
P.S. Some of you may be wondering what the outcome was in the battle between powdery mildew and the water/milk solution that I wrote about in my last post. Stay tuned….a follow-up post is coming 🙂
August 10, 2016 § Leave a comment
For the past few seasons I’ve planted garlic of the Red Russian variety – in part because I like the mild taste, and because of its pretty, purple skin. Normally, I cut the scapes to eat before they flower, but this summer I let some stick around to open into full bloom. But they never did. Instead, the tiny clusters of what I thought were flowers stayed wrapped up in an ever-increasing bulbous, purple-y mass. What?! I finally peeled away the thin, paper-like protective layer to reveal the mystery…..baby garlic bulbs! I’m confused as to what transpired as I would have expected seeds to form instead, but once again I’m fascinated by nature’s surprises. I plan to plant these little bulbs in the fall and see what happens come next July/August.
Along with the unexpected baby garlic, I’ve been collecting various other seeds. I never lose my amazement when I hold seeds in my hand and think that from it sprouts something so vitally important. As an aside, gardening continually cultivates a child-like wonderment and joy in me, and every season I discover new things that amaze me. Have you ever really noticed how delicate and beautiful the first growth of a bean or pea pod is? If not, take a moment to do so the next time you wander about your garden.
But back to seed collecting…I don’t let everything go to seed, but I’m starting to become more keen on having my own seeds rather than buying them all. This year I collected sage seeds for the first time, along with lavender. And of course, chive seeds are always in abundance to collect or self-seed.
I’ve also been drying herbs like sage, oregano, parsley and thyme for use in soups, stews and whatever else is made, as well as making forays into tea. German chamomile, spearmint, and mint grows well in my garden, so a blend of those three was an easy first attempt. I dried the flowers of the chamomile separately from the mint leaves, crushed them, then blended them together once fully dried. The result is a soothing and mild taste that I can proudly say I made from garden to teacup 🙂
On the potato front, I recently harvested the last tubers of Red Chieftain (I harvested Sieglinde potatoes earlier on. Both varieties were planted unchitted…of course :)), which were growing by the oregano. At one point I pulled my dirt-covered hands from the ground to enjoy the presence of the honey bees buzzing all over the tiny oregano flowers. They paid no attention to me even though we were side-by-side. It struck me that the bees and I were fine with each others presence because we each had what we needed without disturbing each other. When I later went back with camera in one hand to capture them, and scissors in the other to harvest, I made sure to leave a good amount of flowering stems for the bees to continue to enjoy. I couldn’t help but put in two photos of the bees in action because it really is neat to see how they gather pollen from such delicate, tiny flowers.
While the garden is mostly veggies, I have some flowers that I grow for the purpose of attracting pollinators or other beneficial insects, and some for the additional bonus of eating. This year I planted a Shungiku chrysanthemum on a whim for that very thing. I’ve added the greens to soups and stir-fries, and I’m contemplating using the flowers for tea. Or making a pretty bouquet with the flowers is also an option.
A less inspiring facet of gardening that has grabbed my reluctant attention is powdery mildew. Every season it spreads over the leaves of my squash, cucumber and zucchini leaves. I’ve read here and there that a 2 part water to 1 part milk solution sprayed on the leaves can help, so this year I decided to give it a try. Earlier this week I took off the worst affected leaves and then sprayed the remaining with the solution. Apparently spraying once a week is the program to follow, so I’ll try that. After a couple of days it does appear that the mildew hasn’t spread or infected new leaves, but I think it might be too early to tell yet if this is a successful method. Has anyone else tried this? And to what success?
One final note and photo….when it comes down to it, one of the best aspects (if not the best!) of gardening is stepping out the door and harvesting whatever is at hand. Yesterday was a bit cooler than previous days, so I made a veggie soup that included some fresh picks from the garden. The strawberries and ground cherries were a sweet bonus 🙂
June 5, 2016 § Leave a comment
We’re moving in six weeks and I’m thrilled to be headed to a new little house with a big yard soaked in sunshine. Due our upcoming move, I skipped planting season at our townhouse (hard to do)… but we still had a few beets leftover from last fall. They survived the winter and today I harvested and roasted them. These little nuggets will make a delicious addition to my lunch salad tomorrow :).
October 7, 2015 § Leave a comment
It is raining here. The grey skies lend themselves well to helping the yellow, red, and orange leaves stand out all the more. The sunshine of previous days let the feeling of summer linger past the official change of the seasons, but now it feels much more autumnal. Thanksgiving is approaching which naturally turns one’s mind towards being more grateful, but such thoughts have been stirring in my mind for the last while simply because life has ups and downs, and sometimes on that rollercoaster thankfulness is forgotten.
This past summer of gardening also prompted me to think more about this – it was supposed to be the best year yet for the garden (I think that every year!), but circumstances meant the cultivated aspect of gardening was abandoned to veggies growing wild or not at all. A mixture of success and failure existed side-by-side, though not necessarily in equal measure (who knew failure could be so glaringly represented in bush beans utterly lacking in productivity?!). However, I decided to let go of what didn’t work and instead be thankful for what did (three cheers for successfully growing swiss chard!!!).
Through the autumn and winter months ahead, I’ll spend time musing over how the garden can be more productive next year and what I’ve learned from the failures and successes of this past summer; but for now, a nod to being thankful with a sampling of what the garden produced this year.
Still gratefully munching on beet greens,
July 1, 2015 § 1 Comment
In fact, I’ve been eating so much gosh darn greens that I haven’t had a moment to blog ;).
How to harvest greens?
The “Snip Snip”:
In the past I’ve used the snip snip method at the base of the plant and taken a few leaves from each plant at a time. This way, the plant continues to grow and creates a long vertical stem with a leafless trunk like base. I’ve done this for years, but do find that after a few weeks of this, the leaves growing at the top of the plant change texture and just aren’t that tasty.
The “Mow Down”:
This year, I decided to try the mow down method that is just as it sounds … cutting the entire plant near the ground so that it sprouts all new leaves over again. I wasn’t 100% sure whether this works for all greens, but gave it a whirl with my Pomegranate Crunch from Salt Spring Seeds.
Two weeks later, here’s what sprouted back:
I was thrilled to see that the plants that I mowed down are all growing back fresh new leaves. I’m not sure if you can pull this off more than once, but I’ll give it a try after these freshies are harvested.
For the past few weeks I’ve been combining my Pomegranate Crunch lettuce and Osaka Purple Mustard Greens from Omega Blue Farms along with some chopped chives and incorporating them into my daily salad for lunch. Well, let’s be honest, my husband usually (read: always) makes our lunches, but at least I can take credit for growing the greens.
Eating from the garden is topping the charts of things I’m loving most these hot summer days. I also adore these yellow beauties (and so do the bees):
When you harvest, do you snip snip, mow down, or use another method?
June 9, 2015 § Leave a comment
It is impossible at this time of year to keep my thoughts from wandering over to Sweden and, more specifically, Midsommar. Having lived there, I celebrated three midsummers along with some of the things that make this one of the most important, if not the most important, holidays in that northern country, including: the beautifully long days of light and warmth, pickled herring and shots of snaps, fresh and locally grown strawberries with cream, and yes – the locally grown new potatoes….I mean, potatis….topped with crème fraîche.
And speaking of locally grown, I’ve begun harvesting my unchitted, early variety Warba potatoes. In fact, dinner last night was almost entirely from the garden – freshly picked and pulled with no time to lose nutritious delicious-ness. If I had a cow then I could say that the butter and yoghurt used were also homegrown, but I don’t (but if I did have a cow, I’d want it to be a jersey cow. How can one not love jersey cows with their big, kind eyes and long lashes? I think they’re the prettiest cows around 🙂 ).
So with Midsommar on the horizon, and the long days of summer at the doorstep, I threw together a simple meal with the main course featuring the humble potatis.
A salad made with Osaka Purple mustard greens (Omega Blue Farms), Drunken Woman and Pomegranate Crunch lettuce (Salt Spring Seeds), chives, and Sugar Ann snap peas, Corvair spinach and Borage flowers (West Coast Seeds).
May 18, 2015 § Leave a comment
A few weeks ago I took some photos of my garden to share here on root & bumble, much like Amanda and Amy have done…a “garden introduction” of sorts. Well, things got busy around here and now those photos I took of the raised beds have much more action happening, but I am going to share them anyhow.
We are into our third spring here at our house and the garden got a major facelift this season! For the two years previous we weeded and planted various sections of our garden, leaving patches here and there to maintain its jungle-y look. This season we are all about the raised beds, thanks to my husband and dad. So far we’ve got the following planted: peas, spinach, carrots, kale, broccoli, cauliflower, beets, potatoes (mine were chitted, unlike Amanda’s), spaghetti squash and sweet sugar pumpkins (hello, Thanksgiving pie), a variety of lettuces, cucumber, blueberries, strawberries and the corn is just around the corner! So far the peas and potatoes are doing the best, while the rest of the produce is taking its sweeeeeet time. I’m growing slightly suspicious of our soil, which was another new addition this year…stand by for further reports.
I’ve always been really into Little House on the Prairie. I loved reading those books and watching the episodes on TV when I was eight years old, and twelve, sixteen…twenty-eight. Having a home complete with a beautiful, big space (à la LHOTP) where I can grow my own sustenance has been a dream come true. Growing up I didn’t realize my latent love for gardening – in fact, I’m fairly certain I never helped my mom in her garden, ever. Sorry, mom. Now that I am old and responsible -ha!- I recognize the importance of knowing at least a tiny bit about growing one’s own food. Upon moving to the Island eight years ago I slowly began to learn bits and pieces about the “slow food” movement, local purchasing, organic produce and growing my own eats. Every day in our garden is a step toward my greater understanding of my surroundings and my deepening knowledge of how I want to live my life.
Tonight we ate our second harvest from our garden – our “go to” salad with bits of cheese, roasted almonds and homemade balsamic dressing. Last week we got the go-ahead to start feeding our daughter real food! I can’t wait to harvest our peas and mash them for her; a true Caroline Ingalls, I am.