Challenge yourself

When I first wrote about change back in January, I couldn't imagine the path that would lead me to where I am today, just two days away from a planned 9 week yoga retreat and teacher training seminar in California.
I first became interested in yoga as a way to heal myself because all those years of gardening had taken a toll on my body. My back was strained and my knees were sore. As it turns out, I like practicing yoga as much as I enjoy gardening. So I've decided to take a journey down the yoga path to see where it leads. Although this journey is certain to be physically, intellectually and emotionally challenging, I believe that it will create unimaginable opportunities for self realization and growth. I am a firm believer in challenging yourself. Once again, I am shifting the grain of sand to see what changes lie beyond the dune. Although I am both excited and terrified, this promises to be a very interesting journey.  So, I am taking a break from the blog. I have left the garden in the very capable hands of my husband Larry and I'll see you on the internet when I return in November. In the meantime, enjoy the fall and eat good food.
Peace.

Finished compost

Like magic, the pile of grass, leaves, manure, and garden debris that I created in the spring has transformed into dark, crumbly compost! I was careful this time to keep the pile small (about 6 x 10 feet and no taller than 4 feet high) and I was diligent about layering the ingredients. I also added biodynamic compost starter, a mixture of herbs and bacteria which helped to stimulate the proliferation of beneficial soil organisms and enzymes. The best part of this compost is that I never once had to turn the pile. I have two additional piles cooking and will create another using all of the garden debris from the fall cleanup. I will use this compost to spread on the garden, rich food for the worms and for next year's crops.

Broccoli and cauliflower

I planted the broccoli and cauliflower last month and they have taken off the past two weeks. The buds of the broccoli have formed, but it will take a few weeks more before the heads are large enough to harvest.

Lots of red!

Outside temperatures may have cooled, but inside the garden the colors are red hot!  For the first time ever, I left the peppers on the vine long enough for them to turn red which makes them taste even sweeter! Tonight I'm going to make a red pepper pesto from a recipe that I heard on the Today show.

Red Pepper Pesto

Ingredients:

Several medium sized red peppers, or two large

2 cloves garlic

2 or 3 leeks or onions

Olive oil, about 1/4 cup

Handful of nuts (walnuts, almonds)

Parmesan cheese, about 1/4 cup

Salt and pepper, to taste

Directions:

Chop garlic in the bowl of a food processor. Cut the peppers, remove the seeds, and slice into strips. Chop the leeks or onions. Saute the peppers and the onions or leeks in olive oil until just cooked through, but not too mushy.

Add the pepper and onion mixture to the bowl of the processor and pulse several times until mixed. Add the nuts and pulse again. Add the parmesan cheese and salt and pepper and pulse again briefly to incorporate all the ingredients. Be careful not to over mix! Serve with crackers. This is also great served with grilled chicken.

As you can see, we are inundated with tomatoes. I probably closed the garage farm stand prematurely, but I needed the time to prepare for my trip out to California (more on that later.) Anyhow, we are making tomato sauce almost every night and putting it all in the freezer next to the ratatouille, caponata, and basil pesto that is already in there. Cooking this winter is going to be a lot more fun knowing that I have the taste of summer stored in there.

As promised, the cooler temperatures have made the flower colors more intense. The zinnias have never looked better and I've been cutting armfuls of them every day to bring into the house. There is no time to waste because in a few short weeks we'll have our first frost and the flowers will be gone.

Winter squash

Just when I think I can not eat another serving of ratatouille, the butternut squash looks like it may soon be ready to pick. I planted Waltham Butternut, a popular variety that has yellow skin, an orange fleshy pulp and a sweet nutty flavor. In order to grow winter squash you need the usual rich, well drained soil and plenty of water, but also lots of room for the long vines and large leaves to ramble. You also need patience as it takes a long time for the squash to grow and mature.  Butternut squash can be harvested any time that the color has gone from light green to a pale, soft yellow, but it should be picked before frost. Butternut squash makes a nice soup, but I prefer to peel and chop it and roast it in the oven with a little olive oil, butter, salt, pepper, and a little brown sugar to taste.

Lettuce likes it cool

The end of summer means cool weather crops like lettuce are happy again. It's going to be a great couple of weeks for salads! This variety is called 'ermosa' which means beautiful, and indeed it is!

Sweet taste of summer

The hardest part of growing watermellons is knowing when they are ready to pick. There is no real science to it, but over the years growers have come up with some common methods that include checking the tendril nearest to the fruit to see that it has turned from green to brown; turning the melon upside down to see if the bottom has turned yellow where it touches the ground; and rapping it lightly to hear a 'thunk' rather than a 'ping.' For me, the only way I could really tell was to pick one and cut it in half. It was a good guess as the inside was pink, juicy, and perfectly ripe! Now I'm going to celebrate my good fortune by eating it for breakfast!

Circus seal

I planted this topiary form back in May. It is a seal balancing a ball on it's nose and it is the healthiest of a group of several animal forms that I attempted to nurture through the summer. It wasn't easy keeping the topiaries hydrated during this very hot and dry summer. They had to watered, sometimes twice a day, and  also needed regular haircuts and grooming. But once covered, they are fun to look at and are different than the usual pot of geraniums. The base of the seal is covered with a perennial vine called 'creeping jenny' and the top with a creeping thyme. Any plant that vines and grows quickly is good to use. Ivys and myrtles are particularly good choices. Topiaries are tricky and need some maintenance, but they are a good choice if you are looking to try something different and fun.

No tears!

Leeks, or gourmet onions, belong to the Lily family and are closely related to onions, garlic, scallions, shallots, and chives. Leeks produce long edible stems rather than large bulbs. I've been harvesting leeks since the beginning of August and I use them instead of onions in many recipes. Cooking with leeks is a pleasure. For one thing, they don't make you cry when you cut them, and when cooked, leeks have a creamy texture and sweet taste. As only the white and pale green parts of the stalk are used, it is advisable to build up the soil around the base of the plant a few times during the growing season to keep as much of the bottom part of the stalk away from the sunlight. This encourages 'blanching' which makes for a nice long white edible stalk. My leeks are on the thin side, but I think that has more to do with the variety than anything else.  I can harvest leeks as I need them and if there are still leeks in the garden in October, they will survive a light frost. But, I think they'll be gone by then.

Random act of gardening kindness

These are just some of the vegetables that were harvested from my neighbor Jennifer's garden. Her garden was exploding with produce and she was going to be away in Europe with her children and unable to harvest any of it. In fact, her garden, although quite impressive, had become overwhelming to the point where she couldn't even go near it. As a fellow gardener, I could not stand to see all those beautiful, ripe vegetables going to waste so I gathered a small group of fellow gardeners and we headed around the block to her house to harvest what we could and clean up a few overgrown planting beds. We collected baskets and bags full of beautiful produce and donated it all to the outreach center at St. Patrick's church where it was immediately distributed to a very thankful and appreciative group of people. Jennifer planted way more than she and her family could eat and I'm certain that next year she will do it again. I can relate.