Friday, November 4, 2011

horseradish










the temps have slowly been dropping each night.
when i first wake up i look out to see if another frost has hit.
not because i want to see how many layers of woolens should be applied.
but rather i have been waiting patiently for the right moment to unearth a very special root growing in our garden. horseradish.

an herb, a condiment, a stimulant, and an excellent source of vitamin C, horseradish is one of my favorite flavors.

i bought a horseradish plant at the farmers market this spring and immediately planted it as soon as i got home.
although it prefers full sun it can tolerate part shade. it grew beautifully all summer long, putting out huge dark green leaves.

it could easily be mistaken for a weed. i like it's secretiveness in the garden.
a passerby might glance over it's large plain leaves but little do they know the jewel growing below.

the roots should be dug only when the plant is not actively growing, i.e., early in the spring as the crown is just starting to show a bit of green growth or in the fall after the second hard frost where it is said to taste better.

i was anxious to dig it up today to see just how much root there was hiding under there.
i was happily surprised to find quite a bit and the earthy, spicy smell was divine.
i left a bit of root still in the ground for next year.

i washed and peeled the root and then ground it up in the food processor with a bit of water. i then added it to a jar with a pinch of salt and a few dashes of white vinegar.

i am so excited about our homegrown horseradish.
i keep opening my fridge just to look at that jar.

maybe just because the secret has been revealed.

Thursday, November 3, 2011

Leaves from the autumn garden



I'm not sure why exactly, but I absolutely love walking among the autumn leaves, looking at their shapes and colors, and gathering a few to take home. Sometimes they simply dry and curl up on my table, or I'll press one into my sketchbook, as I did earlier this week with a gingko. Other times I will draw and paint them. They are such inspiration to me. Perhaps my childhood in the mountains plays a role in this.

Anyway, this afternoon while walking through the garden I gathered a few. The grape leaves are falling from the vines, the red crab apples too. Some of the nasturtiums have frozen yet others remain strong. The spinach, lettuces, arugula, and radishes are flourishing right now, and the turnips, carrots, beets, broccoli, kale are doing well too. Soon the temperatures will remain low enough that we will need to build the cold frames. This winter we hope we can extend the growing season of the fall garden with the cold frames.

Do you use cold frames in the fall/winter?

Friday, October 28, 2011

a snow bouquet







we are bundled up here and ready for the snow.
yes you read right, SNOW!
i know for some of you this is no big deal.
but where we are snow in october is rare.
and possibly 10 inches, well that now is unheard of.
to say the little people around here are excited would be an understatement.
and the big people, well they are excited too.
we have brought in the potted plants,
harvested what was left,
stuffed the chicken coop with straw,
and put the walls on the rabbit hutch
to give the bunnies a bit more insulation.
but a little gnomey in our garden thought it most important to pick "a vase" as she calls it or a bouquet before the snow comes.
she chose a nasturtium (hard to believe nasturtiums are still growing when snow is on it's way),
a small chard leaf,
a sedum,
an anise hyssop flower
and a begonia.
so sweet, and quite beautiful
as it sits there on our windowsill
waiting for the first flake to fall.

Wednesday, October 26, 2011

late october in the garden

tomatillo

snow is in the forecast for tomorrow. we keep having false alarms in the frost department, but we felt it was time to harvest our tomatillos. did you know that we didn't think we planted tomatillos this year? we were sent tomatillo seeds instead of the husk cherry seeds that we ordered. i'm not complaining. more salsa verde in our very near future. we also pulled out our matt's wild cherry tomato plants (finally!) and have an entire colander full of various shades of cherry tomatoes sitting by the sink.

garlic

it's time to plant garlic. many of you wrote to tell me that you are a bit intimidated by garlic. don't be! it's super easy to grow and doesn't have many pests. just simply break the bulb into cloves. don't peel them.

garlic planting

and plant them with the tip pointing up. i've read different opinions about spacing. 4-6 inches sounds good to me. at the farm, we plant them 8 inches apart because we have the room to do so. push the entire clove into the soil and cover. pat the soil down when you finish planting.

if you have a chance, enhance your soil with some aged manure or compost. at the farm, we add cheep cheep, which is supposed to be good for any plants in the allium family.

beehives

our hives are wrapped and ready for winter weather should it truly arrive tomorrow. mouse guards are in place, too. we're all set whether it snows or not.

Monday, October 24, 2011

an accidental abundance of gourds

gourds
 
gourds
 
freddie apparently likes gourds 

so here i am, with a pile of gourds.  i didn't intend to plant these, you see. this plant was supposed to be a crazy productive zucchini grown from seeds that my coworker saved from his crazy productive zucchini last year.  but, apparently it was some sort of hybrid and got cross-pollinated because this is what we both ended up with this year, instead of a boatload of zucchini. 

so i ask you, gardening friends, what in the world am i supposed to do with all of these gourds?  just put them in a bowl and let them look pretty? i'm gathering that's pretty much all gourds are good for, but i'm open to any and all suggestions.

(alternatively, i could feed them to my dog, because apparently he thinks they look mighty tasty!)

Sunday, October 23, 2011

backyard chicken workshop






chris and i have taught several different kinds of workshops, all related to our backyard.
but one of our favorites is backyard chickens.
we taught one on tuesday night at a local high school through a community class program.
we give a really fun slide presentation with all of our own photos.
we talk about coop designs, breed selection, chicken care basics and the wonderful benefits of keeping a small-scale backyard chicken coop.
this time we thought it would be fun to give a two part workshop,the second part being in our backyard.
we wanted people to see how small our space really is and what you can do in such a tiny space.
today participants came for the second part.
some brought their kids (who got the biggest kick out of petting the girls and feeding them sunflower seeds) as well as partners and spouses.
two women even went home to get their husbands and bring them back to talk to chris more about how to build themselves a coop like ours:)
it was such fun showing every one around
and sending them all off to come up with their own little backyard operation.

Thursday, October 20, 2011

Pepper harvest

peppas!!


Last night in anticipation of autumn's first frost, we covered tomato plants, brought in the potted plants, and harvested all the peppers. There are five bags of sweet and hot peppers! So now I am on the hunt for pepper recipes. Do you know of any to add to the list?

Wednesday, October 19, 2011

autumn garden notes

gilfeather turnips
I took a walk down to our field garden today. It's the garden that's so far away that we often go a full week without checking in. We have some gilfeather turnips that are ready whenever we are, but i'm waiting for Thanksgiving. I love looking around our gardens and seeing things that will end up on our thanksgiving table: tiny brussels sprouts, leeks, sage, and kale.

The winter rye cover crop we planted is doing well. You can see it in this photo growing all around the turnips. I have to say that the morton oats we broadcast on the left side of the garden did not germinate as well.

Next week, we'll plant our garlic. We've been holding out because it's been warmer than usual and we don't want the cloves to germinate and grow too much before the winter snow cover. I recently came across this article on garlic and really enjoyed it. Everything you need to know right in one place. Our seed garlic from Fedco arrived recently too. We're planting five different varieties as we want to do a taste test and find our favorites. And we really would love to be garlic farmers one day. Here's what we're planting:

Georgian Fire
German Extra-Hardy
Music
Phillips
Russian Red

How about you? Are you planting garlic this year?

cherry belles

I couldn't leave the garden without taking back a snack. three pretty little cherry belle radishes. a nice treat.

Thursday, October 13, 2011

Matt's squash boats



When my husband cooks he gets creative, and never tells me what he's making. It's always a surprise. :) Last night he grilled these squashes, filled with an array of garden goodness. When I asked him what he did (since I was going to report it here today!) he said he sauteed onion, garlic, shitake mushrooms till tender. Then added fresh tomatoes and spinach till the spinach cooked down, just a few minutes. I did see him splash a bit of wine into the pan. Then he spread the sauteed veggies into the halved and hollowed out delicata squashes, sprinkling on Vermont cheddar and fresh dill. Or I think thyme would also taste good. He said he was going for a spinach pie kind of flavor. Then he wrapped them in foil, putting two halves together, and grilled them about 30-40 minutes and I can tell you they were yummy! 


Wednesday, October 12, 2011

cherry tomatoes



when planning our garden this year, we knew that we only needed one type of cherry tomato, matt's wild. it is a sprawling, unruly tomato that's so prolific it's almost ridiculous. the tomatoes are tiny but flavorful, and the plant is a little more resistant to blight and other tomato diseases than most.

we've had two frost warnings so far this autumn but neither really amounted to anything, so the matt's wild cherry tomatoes keep coming. this is not a bad thing.



last summer i was obsessed with local kitchen's cherry tomato confit. i made the recipe numerous times over the course of the summer and the fall of 2010. this year, however, i had not made it once. this past weekend i set out to remedy that.



i had plenty of tomatoes so i doubled the recipe.




our italian parsley is still going strong, sprawling everywhere in fact, so i was happy to snip a large bunch for this recipe. as for the other herbs in the recipe, i substituted our own dried oregano for the basil.



you need to set aside time for this recipe as the tomatoes are cooked at a low temperature for around two hours. my husband and i were getting hungry so i pulled mine out a little on the early side.



as i'm a southern girl, i spooned the cherry tomato confit on top of grits and added plenty of cracked pepper. i also love the confit spread onto a slice of warm homemade bread or as a filling in a grilled cheese sandwich. this time, i threw the leftover confit into a broccoli and cheddar quiche. also amazing. so many uses!

thanks local kitchen!

Tuesday, October 11, 2011

bok choy in the autumn garden

bok choy

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bok choy

i believe that just about anyone, black thumb & all, can grow lettuce greens & radishes. in my opinion, those two are perfect for beginning gardeners & even the most skeptical. well, there's a third kid on the block & his name's bok choy. this is my first year to grow bok choy & i cannot believe how empty my life was before this vegetable & my garden became one. i think it had something to do with the name bok choy or its mysterious uses in the kitchen, but let me tell you, now i'm a believer. it is super easy to grow & in no time at all, you will have big beautiful bouquets of green, leafy stalks to enjoy.

i even have a killer recipe for tomorrow night's dinner.

thai coconut bok choy & salmon soup // serves 6

heat olive oil in a large pot over medium heat. add one chopped leek, half a large onion, 4 cloves minced garlic, & 1 small, diced thai or chili pepper. cook until fragrant, around 3 minutes.

once fragrant, add your spices- 2 teaspoons cumin, 1/2 teaspoon coriander, 1 teaspoon paprika, 1/2 teaspoon salt, & a pinch of freshly ground pepper. add one can of skinless, boneless salmon or two small, chopped fillets. combine & add two large, chopped bok choy. stir in 1.5 cups of coconut milk & 4 cups of water. combine all ingredients & bring to a simmer for fifteen minutes. add salt to taste. serve with an autumn salad & enjoy.