Senescence, Rest and Dreams of Rebirth (Part 2)

Continuing the fall clean up, I was also busy this weekend dreaming and planning next year’s garden. I created two new spots: One, against the garage was once home to two peony plants. Those plants went to a dear friend who has been building a garden of her own. The space that is left is perfect for a trellised item. We are debating on what that will be…pole beans? Warty, nubby gourds? Or something purely decorative?

The other new area is in front of the potager area. Since the traditional Jardin Potager is required to be enclosed, Don and I have been discussing potentially having trellis material go in and the new dwarf apple trees will be espaliered on those trellises, enclosing the potager and adding beautiful architectural element to the space.

I will post what we decide :-)

Happy Gardening!

Senescence, Rest and Dreams of Rebirth (Part 1)

All things, in their time, must rest. It is true of so many things; people, relationships, animals, plants and our earth. The fall is a time of mixed emotions…sadness and hopefulness and thoughts of not so distant joy.

This week, I cleared out some of the summer plants from the garden. Many of the tomato plants were leggy, past their prime and not productive. These needed to be removed; I dug the last of the baby carrots, summer beets, the remaining shallots, onions and a few other items. There are brussel sprouts, peppers, egg plants and another tomato plant still in the garden and producing, so I will leave them alone for now.

This process helped me clear area to move soil. In a raised bed, it is difficult to do any sort of crop rotation. In addition, I needed to add soil to the beds to make them full 12 inches of raised space. I took the cleared soil from one bed and added to the other to fill the bed to its top. I then added soil, peat, sand and compost to the donor bed to bring it to level. The recipient bed will be home to my garlic this fall as well as be the root crop bed next season. The recipient bed with new soil will rest over the winter and be the above ground crop bed; holding cucumbers, tomatoes, peppers and the like. More fall work yet to come...stay tuned!

Happy Gardening!

From Field To Table

I am in LOVE! Well, I have been in love with my partner for a very long time, hi honey! But, I visited the new campus area of the Franklin Park Conservatory and I am definitely smitten!
We visited the campus during the From Field to Table Festival. This celebration of Ohio’s harvest is sponosored, in part by Our Ohio (the Ohio Farm Bureau).

The festival features some of the best fresh from the farm to the table food and fun for the whole family. I also had a chance to attend some workshops on preserving, wood fire cooking and a special discussion and cooking demonstration by one of my favorites, the chef and owner of Dragonfly.

Magdiale discussed with the audience the aesthetics of the garden, its inspiration as well as shared sources of organic seeds and supplies. He then prepared a fricasse of leeks with heirloom tomatoes, portobello mushrooms and french bread! It was outstanding.

The campus looked amazing, with potagers, abeiery habitats, composting areas…it was amazing, check out these photos, or better yet, go see the new campus for yourself. Visit http://www.fpconservatory.org/ for moreinformation on hours and current exhibits.

Happy Gardening!

You Know it is Catching On!!!

You know gardening is an empowering ,green way to live and so many people are catching the buzz!

I love it! I just about wrapped my bike around a pole the other day. I was driving to my job and happened upon the cutest community garden right on the property of a church. The German Village Community Farm is located at the corner of 4th street and Livingston Avenue at the Livingston Avenue Methodist Church in Columbus, OH!....Check it out!!

Happy Gardening

Salsa

I am not talking about dancing…although, to admit it, I do dance around my kitchen when I cook, we are talking about tomato salsa. Since we continue to have a bumper crop of tomatos, we need to be creative with what to do with them.

We have already talked about pasta sauce, now let’s move on to salsa. Salsa is a great summer and fall dish to keep on hand for impromptu guests and snacks. It also works when making huevos rancheros or even canning as gifts.

I have a pile of new tomatoes this week so after my 100 mile charity ride on Saturday, I will need some restorative time and that means in the kitchen on Sunday. I am going to make several pints of salsa and can it up for fall host presents and to keep in the pantry (more on our pantry plans later).

Here is a terrific, simple salsa recipe…the great thing about it is that you can add the items you like and alter the recipe to your tastes…it is a great base recipe!

Simple Salsa
1 3/4 cups diced tomato (about 1 large tomato)
1/4 cup diced white onion (about half of an onion)
1 finely chopped fresh jalapeno chile (seeded, if you like, for a milder salsa)
1 teaspoon coarse salt
1 teaspoon chopped fine cilantro

Stir ingredients together. Refrigerate for 1 hour before serving to let the flavors develop or process in glass jars for 20 minutes.

Happy Gardening!