Friday, May 11, 2012
Thursday, May 10, 2012
Wednesday, April 25, 2012
Wednesday, April 18, 2012
Tuesday, March 20, 2012
|Newly emerged broccoli|
Monday, March 19, 2012
Even though the overwintering crowd has started to bolt toward the barn doors, they remain plentiful and tasty.
The Brussels Sprouts are popping open in small explosive blooms, spurring me to pick clean a few of the plants. Nature works, though. I didn't get them all. Some had bolted entirely, some I just missed. These would bloom if left to their own devices, and may still, though it will be from the compost bin.
One cabbage came indoors, the last remains in the field, its seemingly chaotic splatter of long-packed-together leaves reaching in every direction. The chard is putting on new growth, the kale stretches skyward and the rest of the garden residents are trying to remain unseen as they edge toward the doors.
Spring is near, though it is under a cover of frost this morning.
|Leeks, sprouts, spinach and chard await the pizza stone.|
The sauce is from our canned summer stores.
|We still have squash in the larder. This pint is being|
dried to satisfy work snack cravings.
(Go see what else is bolting at Daphne's Harvest Monday site).
Saturday, March 17, 2012
Monday, February 27, 2012
Spring is amazing. I suppose that goes without saying, but here I go. The longer days and nudges toward warmer temperatures have brought new growth all over the garden. The Purple Sprouting Broccoli looks noticeably more lush. The peas I put in the ground on the 5th of February are poking out of the ground. And the remains of winter Brussels and cabbages are starting to open in preparation for active bolting. Our kale is also preparing to go. We have some time, but the end is approaching.
|A beet in the hand.. also worth two birds in the bush?|
|The brassica dreams of seeds|
|Spaghetti for dinner. Just add red sauce.|
|Only a couple more to go.|
|A lunch buddy for days|
Wednesday, February 15, 2012
|3/4" soil blocks - 160 total|
- Mascara Lettuce (x20); Territorial Seed
- Drunken Woman Fizzy Head (x20); Territorial Seed
- Marshall Lettuce (x20);
- Italienischer Lettuce (x20);
- Valmaine Lettuce (x20)
- Fiesta Hybrid Broccoli (x20) (Pelleted)
- Broccoli Sampler from Cedar Grove Nursery (x20) (Not sure the exact variety)
- Blank, for now.
Monday, February 6, 2012
This post is part of the Harvest Monday collection over at Daphne's Dandelions. Head on over to see what is left of other people's winter gardens.
|From a Brussels' point of view|
|Cabbage and Brussels on the block for the wok|
We've been experiencing a full-on spring weekend. The sun was bright, non-shady areas warm. We planted the first round of peas in response. It isn't terribly early. They normally go in around Presidents day.
What went in:
Alderman (west, bear row)
Monday, December 19, 2011
Friday, December 9, 2011
Monday, December 5, 2011
The first of Brussels Sprouts were snapped from their stalk this week. Steve Solomon waxes poetic about the power of Brussels Sprouts, 'each a little package of vitality'. Brussels are super hardy, super cute and super tasty Are they the super stars of winter? It sounds like Brussels are an old friend of mine, but really we've just met. Like many other vegetables, Brussels and I got off to a rocky start. We met in an overcooked slop of misunderstanding. It is no wonder that I never put that small green bag of leaves anywhere near my mouth. I was young and they were stinky and strange. Brussels weren't alone. Beets were also barred entry, asparagus, too. I'm not sure if I had even heard of chard or kale, but I'm sure that they'd have been immediately black-listed as well. Though, I did love my spinach, peas and corn. I've always loved creamed-corn, which is odd, because it is the leader of slimy food movement. In any event, Brussels, beets and I have mended our fences. They now carry most-favored vegetable status and a prominate place in the garden. We have two variety of Brussels in the garden this year, Franklin and Roodnerf. All of them have put sprouts on, but one variety (Franklin) had the time to swell their sprouts to perfection, some nearing golf ball size. They snap off the stalk with a satisfying pop and do seem to be packed with vitality and courage.
|Brussels chatting with broccoli and onion, plotting|
their escape from the wok.
Cabbage also made another appearance in the kitchen this week. The first one was picked last week, and another came in with me yesterday. The remaining cabbage variety is savoyed, meaning its leaves are crinkly. Savoyed is an interesting word. It brings to mind dancing, rather than vegetable. I barely looked to see what else the word conveys. Wikipedia doesn't do it justice. I'm not certain where on the scale of slightly-to-heavily savoyity our cabbages are, but they are photogenic. Their leaves are a varied variety of healthy looking green. With the brilliant sun of yesterday on them, it seemed like everything was right in the world.
This post link linked to from Daphne's Dandelion's Harvest Monday post. Head over there to see what others are growing this time of year.
Monday, November 28, 2011
|Our sole Danish Ballhead. All of the others|
are a savoy type that I need to pin back to
an actual name.
Also not pictured are some truly gorgeous Collards that Shari picked yesterday (their leaves are a deep uniform green and look super healthy and tasty after the recent frosts), as well as the smattering of carrots, chard and onions that made it into the week's meals. Not pictured for better reason are the few straggling tomatoes we managed to pull from the greenhouse. Actually they probably should have been posted, just to commemorate their fortitude.
For many well pictured posts, head over to Daphne's Dandelions for many Harvest Monday contributors.
|Multigrain just before baking.|
|A country-white, the essence of bread:|
flour, water, starter, salt.
|Multigrain cooling, delicious potential at|
|Bagels with a nice chew.|