Planting Day!! Rewind the Clock!

No, it isn't time to set the clocks back quite yet, but it is a return to spring in the garden. When the oppressive heat of summer recedes here in Ohio in late August and the first part of September, it is time to plant...or I should say re-plant spring favorites. And that is just what I did yesterday.

I planted several pea plants and some longer season carrots a couple of weeks ago, but yesterday I removed one of the patty pan squash plants and that left nearly 8 square feet of planting space available for fall crops. A shorter season (57 day) carrot, french breakfast radishes and four square feet of a mix of spring and winter greens (spring mix mixed with chickory, red radichio).

This is also the part of the bed that I will be putting the new greenhouse attachement I purchased to try and grow some greens throughout the winter (more on that later). Even without protection, these plants should go until our first killing frost, then the radishes and carrots should come out before the ground freezes.

Enjoy your spring...oh, I mean your fall garden!

Happy Gardening!

Summer Harvest: What to do with all those squashes?

I really like how prolific the patty pan squashes have been this year, they have produced delicate white squash, slightly yellow and also a more hard skinned yellow squash...at times the harvest has been nearly overwhelming, but I keep either dry storing the hard skinned squash and cutting up and freezing the thin skinned variety. Last night I was invited to a dinner party and needed to bring a side dish. I came up with Summer Squash and Leek Fritters! These are similar to the Latkes I make at Hannukah with potatoes and onions.

I had a few leeks that were ready to come out of the garden so I cleaned them thoroughly and sliced them thin, to the leeks I took three medium (5-6 inch diameter) patty pan squash, removed the seeds and grated them on a box grater. Next I added salt and pepper to taste as well as approximately 3/4 cup AP flour. I beat two eggs and added it to the mixture to bind, then heated about a half inch of oil in a skillet (a combination of grapeseed and olive oil). I dropped about two tablespoons of squash mix in once the oil was at temperature and flattened the mound. The fritters are fried until they are golden on one side and then flipped to do the same on the other. Drain on a paper towel or leftover paper bag.

I took these to the party and warmed them in the host's oven...they were definitely a hit and gone super quick!

Happy Gardening!

Summer Harvest: Drying Herbs

I get really frustrated at the quality and price of dried herbs and spices in the grocery store or in particular a gourmet store. You definitely get what you pay for, but even at best, what you are getting is two to three years old by the time it hits the shelves of your store.

I canvased the industry for an average price of herbs...I checked my local grocery store, a specialty spice store and a New York gourmet emporium and on average your standard herbs average $4-$6 per ounce of dried herbs. Not to mention the origin of these herbs are usually overseas (Spain, Egypt, etc.)...not a very environmentally friendly purchase.

The good news is that my frustration for 99% of my herbs is over since I started growing my own in a large dedicated bed. On average each plant species cost me around $2 and each plant, depending on the variety produces 8-10 ounces of dried product throughout the season. That works out to around 25 cents per ounce. Plus I know that the product is only one season old and can be stored for 8 months to a year. I can also share some of these products with my friends so they can save $ too!

Drying herbs couldn't be easier. You can simply bundle the herbs and hang them upside down in a warm dry space. You can use an antique drying rack like I do, or you can use an electric dehydrator. I am considering purchasing one, but I need to get more information on the cost of ownership and operating before I decide to invest in one.

Another reason to start and maintain a garden, as you add flavor to your dishes, you can keep money in your pocket, have fresher product and keep from buying products that require a large amount of oil and gas to get to market!

Happy Gardening!

Summer Harvest: Butternut Squash

So far I have been able to pull three large squashes from my two plants. A couple have been left on the vine since they were attacked by the evil squirels. They can continue to snack on those and hopefully they will leave the rest alone. I have three or four more that are maturing and still have several blossoms that show promise. Hopefully I will have a few more for the pantry and freezer.

Butternut squashes are a versitile fruit in the kitchen as it can be roasted, toasted, pureed for soup, mashed into soups, baked into casseroles, breads and muffins and adds a sweet earthiness to each dish it is added to. Add to its versitility, the fact that it packs a whollop of nutrition (fiber, vitamin C, manganese, magnesium, potassium, Vitamin A and finally Vitamin E).

The only downside I see to this marvelous fruit (aside from its squirel luring effects) is that they do take a bit of space to grow. I placed mine under an obelisk structure in the garden to curtail some of its outward expanse, but it still spread over my lilac bushes and across my garden walkway to encircle my compost bin. I am going to try a compact variety next year and see what that is all about, but for the moment, I am enjoying the bounty of this fruit by dry storing some of the harvest while peeling, dicing, blanching and freezing the rest for soups and baking!

Happy Gardening!

Planting Day! Fall Crops

The full moon was last night, which means yesterday and today are optimal times for planting. In addition, the weather this morning was nice and not too hot! Perfect conditions for planting the first of the crops that should take me into winter.

This morning, I planted peas along with one of my obelisk structures, in addition I planted the first planting of lettuce (the weather should support two or more successive plantings). I also put down a small crop of carrots to begin, once the squash plants are removed, I will put down more. I also planted beets and radishes. It is almost like beginning at midsummer, the planting season goes into reverse with the crops you plant in the spring now being grown in the fall. Along with the broccoli and brussle sprouts I planted a couple of weeks ago, my fall garden is ready to go!

To prepare the soil, I simply tilled in the grass clippings I have been placing on the top of the garden as mulch to aerate the soil and provide nutrition. Planted according to package direction and watered the seeds in throroughly to ensure maximum seed to soil contact!

Happy Gardening!

Summer Harvest: Drying Tomatoes!

My patience is paying off...the heirloom tomatoes (which have matured at a snails pace) are finally bearing their ripe fruit to the tune of 1-3 beauties per day...some orange, some yellow, others striated red and still others a beautiful blush. I know in a week or so I will be over run and making sauce night and day to put up, but for now, I am using the tomatoes as they come. I have taken to eating a low acid Kellogg's Breakfast tomato for breakfast along with a boiled egg which is just yummy, having a nice salad every day with the lettuce from the garden as well as a nice ripe plum tomato!

I still have an overabundance of this nutritious and delicious crop, so I needed to preserve them. I could freeze whole tomatoes (and I do), but I love sun dried tomatoes in breads, pasta, etc. so I decided to make my own.

I do not have a sun powered dehydrator (even though I looked up plans to build one) and I have not saved enough points from my bankcard to get one for free from Bed Bath and Beyond (soon though!) so I am left with using my oven. I am blessed to have a convection oven which circulates air while things bake...it makes this task so much easier. To oven dry tomatoes, preheat the oven on the lowest temperature (175 degrees F). Wash and slice the tomatoes thin and place them on a cookie sheet lined with parchment paper or better still Silpat liners. Place the tomatoes in the oven and bake until completely dry (between 6-7 hours).

Once dried, allow to cool, then peel off the dried tomatoes and place in a jar. Cover the tomatoes with olive oil and keep in a cool dark place for up to six months or store in the refrigerator for up to a year. Let the tomatoes come close to room temperature (allow the oil to clear) before extracting the delectable treasures and enjoy in your favorite recipes!

Happy Gardening!

The Summer Harvest Continues: Swiss Chard

Swiss chard is one of the most underappreciated of all vegetables. Most people really don't know what to do with it, plus I think the name is confusing not to mention the dark green leaves makes people think it is going to be bitter and nasty. But the virtues of Chard are many; it is easy to grow from seed, tolerates poor soil and lack of attention. It also tolerates frost and mild freezes. The taste of chard is delicious, like spinach, but smoother. This humble leaf is also nutritionally dense, carrying with it high amounts of Vitamin A, C and K as well as being rich in minerals, dietary fiber and protein!

I grew a yellow variety this year (it comes in a white ribbed or a rainbow of other colors) and yesterday I took a good amount out of the garden to make ravioli, it is my favorite way to save the delicious harvest for later since the ravioli can be frozen and eaten all winter long!

Swiss Chard and Cheese Ravioli

15 Ounces Whole Milk Ricotta

4 Ounces Shredded Parmesan Cheese

2 Cloves of Garlic (Minced)

1 Large Shallot (Minced)

4 Cups Washed and Chopped Swiss Chard Leaves (only...separate leaves from stems and large ribs)

1 Recipe Pasta Dough prepared for Ravioli (or use ready made wonton wrappers)

1 egg well beaten

1/2 teaspoon fresh basic minced (you can substitute dried)

1/2 teaspoon fresh oregano minced (you can substitute dried)

Combine the ricotta, parmesan cheese, garlic and herbs in a large bowl and set aside. In a straight sided skilled (with a lid) saute the minced shallot with a little olive oil until tender (2-3 minutes). Add the chopped chard, cover and cook until completely wilted. Use an immersion blender to further mince the chard/shallot combination. Remove from the heat and allow to cool completely.

Combine the chard mixture with the cheese mixture. Lay out pasta or wrappers on a parchment covered cookie sheet and add approximately a teaspoon of filling to each wonton (don't overfill).

You can brush with egg and fold the wonton over itself for a smaller ravioli or add a top wonton wrapper (press the edges to seal). Ravioli can be cooked in boiling salted water immediately and served with a bit of butter and salt and pepper or they can be frozen flat for a couple of hours until firm then transferred to plastic freezer bags for long term storage.

Happy Gardening!

Field Trip: The Cleveland Botanical Gardens

I used to love field trips when I was a child. The Planetarium, Cranbrook Science Institutem The Detroit Institute of Arts. It was always marvelous to get out of the classroom and into the real world and learn new things about science, art and culture. I still love field trips...I try to take myself on a field trip or "artist date" once a month at least. It doesn't have to be a long trip, just somewhere I can be surrounded by the things I love and am inspired by; plants, trees, food, art, etc. My latest field trip was last weekend to the Cleveland Botanical Gardens!

Founded in 1930 as the Garden Center of Cleveland, the Botanical Garden has evolved into a treasure. Located on 10 acres on the campus of Case Western Reserve University, the gardens are also flanked by the Cleveland Museum of Art and the Natural History Museum. The CBG boasts 20 specialty gardens and two enormous biodomes featuring two distinct plant and animal habitats.

I specifically went to the gardens to look at the herb garden that was built and is maintained by the Western Reserve Herb Society. According to the Herb Society of America, this ranks as one of the top 10 herb gardens in the country. I love the use of space, the aesthetic..just everything about it. Please visit the CBG website for more information about planning your visit at http://www.cbgarden.org and please enjoy this sampling of pictures I have posted....jinkies...I hope to one day figure out flickr so I can post an actual photo album :-)

Happy Gardening