Kid in a candy store

Well it’s that time of year when I feel like a kid in a candy store.  No silly, Christmas is over, it’s seed catalogue time.  It’s that time of year when seed catalogues from all over the country fill your mailbox to overflowing.  See?

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What to buy?  What to plant?  I see these gorgeous catalogues and I want them all.  ( As if I planted them they would all turn into fruits and vegetables).  Hey, some do and some don’t.  However, at this time I have great expectations. 

Last year was the first year I planted seeds in my garden and not transplants.   I decided I needed a light source for my seedlings and bought this light.

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The light source is movable and can be lowered or raised depending on your seedlings.  This is important because if your light source is too far away from your seedlings, they will be tall and “leggy”. Why don’t you  ask me how I know this?

This year I am going to add a heat mat to aid in germination.  I also need to order some more peat pots to fill the system that I purchased.  If  I were buying a new one I would get larger pots, but since I have the small ones I will just stick with it.  They did just fine last year.  It may require transplanting an extra step as they get bigger and bigger.  I purchased these items at www.parkseeds.com.

The most important piece of information you will need to know once you have picked out your seeds is the last frost date for your area.  I just googled frost dates for zone 8b and found  that mine is March 17th.  Depending on the type of  seed you are planting, you will count back from your frost date for your seed planting date.   For example, let’s say your last frost date is March 20th and you want to start tomato plants indoors.  You would need to start your seeds 8 weeks before the last frost date which would be approximately Jan. 23rd.  There is a great gardening guide at Baker Creek Heirloom Seeds which I found very helpful.  You can find it at www.rareseeds.com/guide.  It was my gardening bible last year. 

Some seeds can be directly sown into the garden like peas, carrots, lettuce, squash and cucumbers to name a few.  Directly sown seeds are my personal favorite because I seem to have better luck with them.  Although last year my cherry tomato plants I grew from seed did very well.

But for right now, I am just enjoying trying to figure out what to buy.  Last year I bought English peas because I haven’t been able to find fresh ones at our farmers market (peas are delicate and don’t travel well).  I also bought a variety of tomato seeds ( way too many – this year will stick with 2 or 3) as well as zucchini, yellow squash, lettuce, herbs, purple hull peas and lemon cucumbers.

But just like a kid in the candy store, I am limited by that nickel in my pocket so I do have to use some restraint.  I am going to pick items that we eat on a regular basis and those that will fit into my pint-sized garden.

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Old Man Winter

Sorry I haven’t posted in a while.  I had a draft started on December 18th, but my dad became critically ill over Christmas and so I haven’t had the time or the heart.  But he is doing much better now and hopefully will go home this week.  But alas, no pics for this post.

The temperatures have been really crazy here.  One day in the high 60’s and 2-3 days later in the 20’s and back up to 70 in 2-3 more days.  

So while inspecting the survivors in the garden I realized I still have something green, something fragrant, something edible, and something beautiful.

My rosemary topiary.

I use rosemary almost every time I cook chicken.  I throw it in when I am boiling a chicken.  I also use it under the skin when I roast one.  I use it to skewer chicken on the grill.   I just love having it fresh and on hand when I need it.  I bought one two Christmases ago and it is still thriving. (Probably due for a repotting this spring.)  I also want to try it  in making soaps and scrubs, really any way in which I can utitlize it more.  I just love the fragrance.

So, the week of Thanksgiving I went to my neighborhood nursery looking for a potted mum but instead I found something else.

I have been wanting one of these for the longest time, sooo, ahem, I bought one.  It is a bay laurel plant.  Yep, same bay leaves you use in cooking.  Isn’t it pretty?  I may need another one, you know, to balance out my mantle which is where I would like to put them.   There may not be enough light in there, but it will look good anywhere, I think.

Sorry for the short post.  Next post will be an update on that garlic I planted in October and thoughts about what to plant for spring.

Hope everyone had a wonderful Christmas.  I know my New Year is going to be much better, now that my Dad will be coming home.

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Salad Burnet

salad burnet
salad burnet

Well, who would have thought on December 3rd there would be something growing in the garden this vibrant and green.  If you did think of something, you might not have thought it would be an herb.

Salad burnet is a new herb, for me, that has been the easiest herb (maybe other than chives) to grow.   In milder climates, like mine, it has been known to over winter while in colder climates it is a perennial.  I sowed the seeds directly into the garden in the spring and here is the best part folks, really did nothing to it at all.

The feathery leaves are reminiscent of cilantro leaves. 

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I know, I know.  But what does it TASTE LIKE?  Well, it has a mild cucumber flavor.  You will want to harvest the tender leaves as the older ones can be bitter.  When the leaves are about 4 inches long they are ready.  And the best part is you don’t get the “burpiness” like some cucumbers can give you.

The plant will produce dark pink flowers in late Spring to Summer and can be used as a garnish only as they are flavorless.  My plants have not flowered yet.

I like to use salad burnet in salads, of course, but it also can be used anywhere you would use parsley.  I have tried it in a vinaigrette as well.  Another use is in drinks, like you would use mint. 

Here is another idea for salad burnet as well as other herbs:

Herb Goat Cheese Spread

  • l log plain goat cheese ( or you can use 8 oz. cream cheese)
  • 3 Tbsp. chopped fresh salad burnet
  • 3 Tbsp. chopped fresh dill
  • 1-2 Tbsp. mayonnaise or sour cream
  • 1/2 tsp. dried mustard
  • 1 1/2 tsp. curry powder
  • 2 Tbsp. chopped fresh chives
  • pinch salt

Blend cheese with herbs and mayo or sour cream.  Add the mustard and curry, blend in the chives. The herbs can be changed to whatever you like and is available.  It can also be frozen.

Give Salad Burnet a try and let me know what you think.

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Sango Kaku

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In case you were wondering if I speak Japanese, I only speak Japanese maple.  Specifically, Sango Kaku.  And yes, I know you can’t eat it.  But sometimes, we just need food for our soul.   Sango Kaku (acer palmatum) does it for me.  All.year.long.

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In the spring, the leaves are a lime green which in the fall change to yellow and then to a beautiful golden color tinged with red.  In the winter, the younger branches are bright red which is so striking and unexpected.  And why you may know this tree as “coral bark” Japanese maple.

 This is a relatively small tree reaching 18-25 ft. tall and about 8-10 ft. wide. It grows best in zones 5-9.   I have it in a courtyard, so it is up close and personal every day.

What feeds your soul from the garden?

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Bright Lights are Shining

 

Swiss Chard

 

Here is an early picture of my Bright Lights Swiss Chard.  I have found Swiss Chard to be very hardy.  It grows practically all winter in my garden.  This little bed is next to the house which I suspect protects it some, but it really likes the cool weather.  Last year I planted transplants, but this year I tried seeds.  I read that if you plant them close together, then you can just harvest the leaves and they will keep producing.   Sounded good to me.

I just love the colors of the stems.  They are red or orange or  light yellow.  I have even planted a few in the flower bed for some color this winter.

Bright Lights

Bright Lights

I realized after looking back at my posts, there has only been “from garden” not so much “to table”.  So I am remedying this oversight right here.  This is a recipe I just love for swiss chard, because it uses both the stems and leaves.  It also received a thumbs up from my son who isn’t that crazy about green vegetables. 

This recipe is adapted from Martha Stewart’s Everyday Food magazine Oct. 2006.

Sauteed Swiss Chard with Raisins and Pine Nuts

  • 2 bunches Swiss chard (about 11/2 lbs. total) stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
  • 2 tablespoons pine nuts (I used pecans)
  • 2 tablespoons olive oil
  • 1/3 cup golden raisins
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1 tsp. sugar (optional) I added this
  • coarse salt and pepper

Wash chard leaving some water clinging to the stalks and leaves; set aside.  In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes.  Remove from pan; set aside.

In same saucepan, heat oil over medium-high.  Add stalks, and cook until beginning to soften, about 4 minutes.  Add leaves, raisins and garlic.  Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.

Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serves 4.

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Fall/Victory Garden – I hope

Well, considering all that has happened with the economy,  I am really glad that I have planted a small tiny garden.  Even if there will be no exporting or selling for big bucks.   Hopefully, I will have enough for a salad or two.

I have planted a butterhead  lettuce, Lactuca sativa, specifically – Tom Thumb.  As you may have guessed, the heads are small.  About the size of a baseball with leaves.  It is the perfect lettuce for space challenged gardens.  I got my seeds at www.heirloomseeds.com.

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 I have also planted flat leaf parsley, bright lights swiss chard, and Monstrueuse de Viroley spinach.   I planted flat leaf parsley because I like to use it in cooking over the curled leaf variety.  I planted the bright lights swiss chard because of the different colored stems, red, yellow and orange as opposed to just plain old chard. 

 The spinach variety was planted because I loved the description at www.rareseeds.com “A gourmet French heirloom developed prior to 1866”.  I figure if it’s been around that long maybe even I can’t kill it.  It is also described as “very fast growing, popular for fall planting”. Bingo. This spinach is supposed to have large leaves and are of the smooth variety.

I have never planted spinach, so this will be a new experience.  I have planted swiss chard before but only with transplants, not from seed.  Parsley I have had a “hit and miss” success, so we shall see.

Here are the early beginnings.img_00061

I’ll keep you posted.

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Warding off the Vampires

This past weekend I planted the garlic I had ordered back in the summer from www.territorialseed.com (and almost forgot about). 

Two years ago, when I planted garlic I thought I had learned all the things you weren’t supposed to do when planting this member of the allium family.  It seems I was wrong.  While I did learn a few things, evidently I have much more to learn.

When I planted before, I waited way too late to plant.  I planted in a low-lying area of my garden that became and stayed too wet when it rained.  My soil was also evidently riddled with clay.  How do I know this you may ask?

Well, when visiting Margaret Roach’s blog www.awaytogarden.com, a commentor mentioned a web site www.gourmetgarlicgardens.com.  It was a wealth of information and specifically for me gardening in Texas.  It also brought to light why my garlic, while delicious, was very small.  If the soil is too compacted, your garlic will be small. Aha!

So, this year I did improve on my garlic planting.  First, I picked a variety for warmer climates called Chet’s Italian Red.  Second, I planted in October while the cloves were at their peak.  Next, and this was totally by accident and after I did it I wondered if it was correct, I took off the paper skins after separating the bulbs into individual cloves.  I then planted them about two inches deep and about four to six inches apart.  So far, so good.  

But what I didn’t do and will change next year is I will plant in raised beds.  My soil is better this year, but I don’t know if it will be good enough for those big garlic heads I am dreaming of.  We shall see.

I do know one thing, if all the garlic I planted actually turns out, there won’t be a vampire for a hundred miles.

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Compost = black gold

I don’t think I’ve mentioned it, but I am gardening in zone 8b, in the Dallas area.  I’ve never understood what makes the difference in 8a or 8b.  But what I DO know is that the soil I am working in is black clay.  Sometimes known as concrete.

So, this past weekend before I could plant some pansies, snapdragons and dianthus, to name a few, I had to take out a wheelbarrow full of clay.  Then, I amended the beds with soil + compost.  I did have quite a few earthworms, but they evidently aren’t working hard enough. 

Just this summer, I started a compost pile.  I absconded a 3ft round bale of wire  from behind my parent’s garage (my mom was only too thrilled to be rid of it) and have it “hidden” in a back corner.  It seems to be coming along fairly well. 

So, this winter I will be adding compost to all my beds.

Do you find that you are constantly amending your soil?

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Hello world!

Welcome to my first post! ( Wow! This is really intimidating.) I wanted to start a blog to chronicle my gardening and cooking attempts.  I have a really small space to garden, but want to make the most out of what I have.  I also want to be able to grow more of my food, in an attempt to eat healthier.  And, I believe there are some of you out there who are interested as well.  So, maybe we can learn together.

I also love to cook and want to be able to use the produce that I grow.  Hence, from garden to table.  Of course, what a moron am I to start a gardening blog when winter is just around the corner. 

I sincerely hope you will stick with my beginning efforts at not only blogging, but also dealing with computers.  Not my thing, but learning fast.   Soon, because I know it will be crucial and necessary I will be having photos in my posts.

So, stay tuned.

Tammy

 

 

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