Early Garden 2012

The first weekend in March I took a gamble and put in a few rows of my spring/summer garden. Planting this year was less effort and more effort than in years past because hubby has decided that tilling is not good for the soil--I'm not exactly sure why it is not good, but I'm willing to give it a try this year. The garden has had a rough time the last two years, we got some produce, just not very much, so a change is probably in order.



Not tilling meant less effort up front because I never had to wrestle with the tiller, but also more effort because I had to use a hoe to loosen the top layer of soil (I'm not exactly sure if that is okay per hubby's 'new idea', but shhh, I know no other way of getting seeds planted without lovely loose soil). Luckily, over the last 7 years we have worked so much compost and organic matter into the soil, we have a really good base, so I don't think we'll be missing out by not tilling in the amendments I have poured on over the winter (4 bales of straw, a load or two of mulch, a truck load full of composted cow manure, 2 huge boxes of horse manure) All of that is mostly broken down into the soil, the larger chunks I just raked into the path areas.

To make room for the new season, all the 2011 garden hold outs were pulled--mostly just turnips and mint (argh my weedy mint is taking over the back quarter of the garden). There is one row of peas and one row of Kale which will remain along the back of the garden.



We have harvested and eaten turnips all winter and there was still enough left over to fill a child's wheelbarrow.

Garden layout wise we went back to planting in standard rectangular rows instead of the more visually pleasing V shaped planting beds. This was a decision based solely on ease of watering. From the looks of things, we will have another dry year and my #1 concern is making it easy for me to water my garden.

With lovely 70 degree weather I put in a 2 x 20 foot row of green beans (tri-color mixed, Jade, and Contender), a 3x20 foot row of summer squash (round, patty pan, caserta, cocozelle, umm.... 5 varieties in all) and 9 tomato plants. In all honesty, it is probably too early for tomatoes. But it is so hard to resist the flats of lovely plants at the nursery.



March 8 and 9th are cold and rainy, 42 degrees, but with a lovely slow drenching rain. I could do without the cold, but the rain is just perfect to kick off the growing season.

The oregano and parsley are doing great



The aquaponics set up is just so so, there is some nice lettuce and a few swiss chards, as well as the lavender I'm starting from cuttings (the main lavender plant is blooming now)




The hens are loving the longer days and have started laying again with gusto. They also love the 'chicken fort' that Andrew built for them from a cardboard box. He loves that they lay their eggs in their fort.



I did not think I was ready (I'm still bummed we 'missed' our winter) but bring on spring 2012.

Spring Signs 2012

It has been a strange and mild winter and early spring here in North Texas. We never got our winter, no snow, no ice, only a few freezing days. In general it has been mild and dry. The weed grass has green up quickly and we've already had to mow twice in February.

My spring bulbs--paper whites and narcissus-- bloomed in mid February. No sign of the giant Amaryllis flowers just yet.

Our big male cottonwood tree has bloomed it's nasty pollen 'pony tails'/ pollen tassels the week of March 1st (not sure what to call the 3 inch long structure that holds the pollen, in our tree, they bloom out bright pink and yellow, then fade to just yellow). As soon as the pollen pods open, the tree is swarmed by birds looking to eat the tiny green caterpillars that are often inside the pods. This means one messy week in our yard. Between the yellow pollen dust, the bird poop and the dropping pods and pony tails, I know to accept a filthy car and to not hang out any laundry on the clothes line. As of March 5th, the pony tails are starting to drop which signals the end of this mess. In the next few days we'll start to see the first green leaves budding out.

So far it is a light year for dandelions, probably because it is so dry. The bees love the dandelions, so I'm hoping we'll see more over the next few weeks--yes, I'm hoping for weeds in my yard. Ha ha.

The Forest Pansy Redbud in the front yard bloomed on March 4th.

The bees have been able to fly for most of the winter. Our local beekeeping friend said that his hive inspection this weekend revealed that his hives were full of honey and he had to add a super. Typically Feb and March are rough times for bees since they have had to live off of their summer and fall honey stores all year. For them to be full of honey means that they were able to fly and collect nectar over the winter and did not have to rely on stored honey as much. This could be a good sign that this will a strong year for the bees.


We are still a full 3 weeks before the average last frost date for our area, but things are looking very spring like out there. So much so, that I've already planted a good portion of the garden on March 4th.

A Hot New Hobby

Hubby took an 'Introduction to Blacksmithing' class from the local junior college in the spring of 2011 and he was hooked (and also the fall of 2011 and the spring of 2012...). Three short hours each week was just not enough blacksmithing time, so in November, he bought his own propane forge and set up shop in our back yard.




Apart from the huge mess right behind my back door, it was a lot of fun to watch him work from the comfort of the warm house.



It is neat to watch the iron get red hot in the forge and then to watch him bang, twist and ease it into shape.







He is very prolific in his creations, in fact, a good portion of our Christmas gifts this year were homemade:


House numbers for Lin and Joe



Treble Clef for Randy




Huge Iron 'J' for Ted




Leaf Door Knocker for Barbara



To further encourage and support his hobby (and to encourage the grass to grow again by the back door), we cleaned out the area behind our garage and set up a proper smithy for him. I miss getting to see him in action as I putter around the kitchen, but I do like having my back yard back.

October 2011 Garden Upate

The fall garden is coming along nicely, after a dry September (and a high water bill--9000 gallons of water... our typical use is 3-5 thousand gallons per month) October came in with a decent rain storm often enough that I was able to use just rain barrel water on the gardens.

Squash, the plants are pretty small, but starting to produce... small squash



Cucumber


I thought I had planted at least half a dozen cucumber plants, but only one came up (and squash came up in most of the places I expected cucumbers... hmm, maybe letting a 4 year old plants the seeds was not the best idea). So far, the cucumber is doing great, and has a few baby cucumbers starting.

Beans



I love green beans, these guys are coming along nicely and it should be a bumper crop with all of the blooms I see. The plants seem a bit spindly, but seem to be blooming like champs.


Hyacinth Bean (not edible, just pretty)



SO pretty this year, even if it refused to grow over the arbor and instead took over a 5 foot section of fence on each side of the arbor instead.



The bean pods are numerous this year and since I can't (or won't) eat them, I've started using them in floral arrangements (and by 'floral arrangements' I mean the 1 bunch of measly stems and herbs I gave to an elderly friend of mine).

Basil



"MOMMY! My seeds are growing! My seeds are growing!" Boy is thrilled, I have more basil plants to harvest from, we are all happy and eating our weight in pesto on a weekly basis.

Swiss Chard


Still my #1 favorite garden green. I tried a new way to cook Swiss Chard last week and we all love it: Swiss Chard "chips". I'm still working on the method, but so far, my best attempt involves washing the leaves, rubbing them with olive oil (with my hands) and then sprinkling them with garlic salt and baking at 400F for about 5 minutes until they turn crisp, but not burn--a very fine line. The result is a crisp, crumbly, salty snack that is somewhat like the Nori sheets that come wrapped around sushi rolls. I have seen a similar method for cooking Kale, but never tried it. A few things I need to work out, so far, only about half the leaf turns crisp, the rest stay kind of floppy (tastes just like sauteed, not bad, just not what I'm going for). I crumbled one of the chard chips over my baked potato the other day and it was delicious. I have not figured out how to make this in quantity either, the leaves are so huge, that I can only fit about 3 on a normal sized cookie sheet. It is a work in progress.

Herbs



The herbs all looked scraggly at the end of the long hot summer so in September I cut them down to the ground. They have grown back up with a flourish and are doing great. I knew the Oregano would do well with this treatment, but the flat leaf parsley came back nicely as well.


The weather is holding nicely. On an almost weekly basis we have had cold front that drops our temperatures into the 40s with rain, then within two days we are back up into the 70s again. I love Texas in the fall.

Sparkle Pasta! (Pasta with Pesto Cream Sauce)

I made fresh Pesto for the first time this summer and WOW, I am in love. There is no comparison to the bland jarred sauce I have tasted before. I knew this would be a dish enjoyed by the adults of our house, but I was not too sure how the kiddos would take a green sauce that smelled like garlic. I forged ahead with the meal anyway and gave it a fun name in hopes that the kids might at least try it: Sparkle Pasta! (said with a flourish and waving fingers to make it sound amazing and magical to kids)

I needn't have worried, after they got over the initial shock of green pasta (Look at the sparkles, kids! Can you see the sparkles?!) they loved it, and now beg for sparkle pasta for dinner all the time.

The initial recipe came from the Pioneer Woman website, but it has evolved somewhat as I have made this dish over and over and over for my family and friends. I use the original recipe as more of a guideline than a hard and fast rule of how much of each ingredient to add. With pesto, garlic, cheese and olive oil, it is hard to go wrong. The pesto itself is amazing, so fresh and wonderful tasting, but the addition of cream (or half and half, which tastes better to me for some reason) takes this dish to the level of food perfection. Make way more than you think you'll need, it is really, really good.

Pesto Cream Sauce
(source: www.thepioneerwoman.com)

Ingredients
• 3/4 cups Fresh Basil Leaves (I use about 2 cups)
• 1/2 cup Grated Parmesan Cheese
• 3 Tablespoons Pine Nuts
• 2 cloves Garlic, Peeled
• Salt And Pepper, to taste
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Heavy Cream (I prefer half and half)
• 2 Tablespoons Butter
• 1/4 cup Grated Parmesan (additional)
• 12 ounces, weight Pasta (we use bow tie, or homemade pasta)
• 2 whole Tomatoes, Diced
Preparation Instructions
Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Growing, Harvesting and Using Sweet Basil

Growing: This is the first year that sweet basil ( Ocimum basilicum ) has really taken off in my garden. It is located in the border outside the main garden. This spot gets sun most of the day, with a bit of shade in the late afternoon from the arbor just to the NW of the plants. The soil is heavy clay, with some compost added each year. The plants survived the drought conditions here in Texas very well with only minimal watering. Toward the end of the summer, the leaves were small, about the size of my thumb, but still tasted great. In September, we began to water this patch heavily and the plants quickly responded by putting on a new flush of large (almost palm sized) leaves.



Harvesting: The leaf is the edible part of the basil plant. To harvest for meals (usually pesto cream sauce, mmmm) we simply plucked leaves from the plant as needed.

Near the end of the summer, the plants bolted and began to flower and set seed. Since this has become a favorite cooking herb of my family, I decided to harvest and save some of the seeds for next years basil crop (if it does not self seed for next year, which I hope it will).





After it flowered, I allowed the blooms to dry on the plant (this was more of a happy accident and the result of garden neglect more than any actual planning or foresight on my part). We collected the dried flowers put them in a colander, which was then placed over another bowl.



Using pre-school labor, we crushed the dried flowers and seed pods to release the tiny black seeds. Shaking the colander gently to allow the seeds to fall through to the bowl below.



Once most of the seed heads had been crushed, we gently blew the chaff away from the seeds, leaving about 1/4 cup of dark black basil seeds.



Uses: Our favorite use is to make Pesto and Pesto Cream sauce (recipe to follow). I also add leaves to spaghetti sauce, stir fry and salad dressings.

Another fun Basil use is to prepare seed packets for friends. In this case, I wanted to share seeds with the attendees of my bread baking class (we made pesto with dinner) so we prepared several seed packets.

I used tiny zipper top bags (like the kind that come with the extra button when you buy a new shirt) and portioned off about 1/2 tsp of seeds per bag. We cut a sheet of plain white paper into small rectangles, folded them in half, and then stapled them onto the bag. My son drew a picture of a basil leaf and I labeled each packet Sweet Basil.

Summer Garden Update 2011

It was hot, it was dry (record from 1980 for number of 100+ degree days was broken this year), and the garden suffered.



One good thing about everything dying is that I felt no remorse about ripping out the spring garden in early September to start over for fall.



Plus, it made for lots of new digging and playing areas for the kids and chickens.





As of September 3rd all but 1 section of the garden was ripped out. The sweet potatoes were limping along and so they were allowed to live on.

Sept 5th planted squash, cucumbers, turnips, carrots, spinach in east garden bed.

On September 8th, I got 1 load of Texas Native mulch from SBS and 1 load of 'Dairy Top Dressing'. These were mixed and then tilled in to the existing soil. Put 2 wheelbarrows on top of east side bed as a top dressing--did not till it in.

The dairy top dressing is aged/composted cow manure and looked like some really nice soil. It did have a strong smell, but that dissipated after a while (sorry neighbors).

Sept 8th planted green beans in North side bed and scattered old pinto bean seeds on South side bed.


Sept 21st, Cucumbers and squash up



and turnips



and beans



September 5th it was 61 degrees. Hooray for the first official break in the summer heat!

Still no rain until October 9th. Yikes.