AUTHOR: Julia TITLE: Trial and (a lot of) Error DATE: 4/09/2010 06:14:00 AM ----- BODY:

If it’s true that you learn from your mistakes, I should be bordering on genius. As I begin my 8th season as an urban gardener, I recall all the things I’ve learned along the way. I’ve shared some key tips for the beginning home gardener on Katie’s site goodLife {eats}. She has a new weekly feature, titled “Grow. Cook. Eat.” I love the name, and since we clearly have so much in common, she invited me to write a guest post. Check it out here.

In general, I share thoughts on how to get started with your own garden. One of the specific questions she asked me to address was, “What are the best plants to grow?” This one I evaded, as it’s nearly impossible to give specific ideas. Grow what you like to eat!

Here are some of the bigger lessons I’ve learned over the years….

Don’t crowd the plants
I’ve made this mistake in various incarnations.

The first way is that I over-plant lettuces seeds. The seeds are so small that it’s hard to only plant two seeds per inch. This year was no different, and again, I will be out in the garden this weekend with my scissors thinning the lettuces.

The other is planting seedlings. The tomato label says, for example, plant seedlings 36” inches apart, and I’ll space them 24” inches, sometimes less. I’m trying to cram as many plants into the garden as possible. Then, I wonder why my tomatoes don’t grow very big. Over the years, I’ve gotten better about properly spacing vegetable plants. And what I’ve lost from having less plants, I’ve gained in larger vegetables and better yields.

I just purchased an injector seed-sower that should help me in the future.

I have micro-climates in my yard
I usually buy a six-pack of basil seedlings, and fit them into the garden wherever I can. Not all patches of soil are created equal, and the basil thrived in some corners and not others. I don’t know why the basil grows better in some patches than others, but I’ve made notes as to where it grows best.

Be Patient
On March 5th (this year), I planted lettuces, beets, kale and kohlrabi. I was heading out of town for two weeks and expected that when I came home, I would see tiny sprouts shooting up all over the garden. Instead, I found paw prints right along the rows I had planted. I assumed that a critter (or two) had come in and eaten every seed.

The next day, I bought some new seeds and replanted everything. And I decided to plant a few new things too – I had seen radishes at the garden center, and thought I should try those. I reconfigured what I planted where… decided the kohlrabi would be better where the kale was, and the kale would work better next to the garlic. The beets and radishes would go where the kohlrabi had originally been planted.

And the day after that…. A carpet of green sprouts spread across the garden. In fact, the seeds I had planted two and a half weeks prior had, in fact, sprouted!

Which leads me to my final point:

Label what you plant
I used to have a memory like an elephant. I’d plants seeds all around my yard and remember what I planted where. As my memory started to fade, I justified my lazy ways by telling myself “The plants will present themselves. When they grow big enough, I’ll be able to identify them, so it won’t really matter.”

Well, the plants don’t always tell you what they are, especially if they are root vegetables. And if you don’t know what they are, you don’t know when to harvest them.

And now with the current mess of plants in my garden, I don’t know what I have growing where. I know I need to thin the sprouts so they have enough room to grow… but am I thinning beets which need 6 inches, or kohlrabi that needs 12, or radishes that need 4???

It’s always an adventure, and I’m sure I’ll have plenty of vegetables to eat starting next month. I’m just not sure what it will be.

What have you learned from your garden?

Happy Gardening!

Labels: urban gardener

----- COMMENT: AUTHOR:

noble pig DATE:4/09/2010 05:08:00 PM You are so funny and I applaud you for all your efforts. I can't wait to put a garden in at our vineyard property! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:4/11/2010 07:44:00 AM I enjoy reading your urban gardening insights, and appreciate all of your work. I joined the CSA in part because I realized I could only be a weekend gardener at best. But, I still have a bit of an urge to grown my own. Maybe this year I should do a little experimenting with herbs and see what happens. ----- COMMENT: AUTHOR:

A Million Words DATE:4/11/2010 05:31:00 PM I really need to learn that lesson about spacing out seeds. Sometimes I put them too close together, and other times I give plants an entire pot (I have a balcony garden) when I could easily plant something else in there with them.

**Check out Adina Sara's gardening column in the MacArthur Metro! Visit www.adinasara.com for links to the column and her book, The Imperfect Garden** ----- -------- AUTHOR: Julia TITLE: Garden Updates - First Day of Spring DATE: 3/21/2010 06:09:00 AM ----- BODY:

It’s always a mad-dash to get ready to leave town for a week. In addition to the usual laundry and cleaning, I wanted to plant all my lettuces for a spring harvest before I headed down to the farm. Reading old posts from blog, I was reminded that the first week in March is a great time to get started. So I was quite proud of myself that I turned the soil, cleaned the yard and planted rows upon rows of lettuce before I left on March 8th.

As I was driving back last week, I was most worried about the state of my basement. I had heard horror stories about the torrential rains and flooding in New England --- 7 inches in 3 days, road closures and most horrifically – raw sewage was being pumped into Quincy Bay because the treatment plant could not handle all the rainfall. I thought the bright spot in this rain was that my seeds would have sprouted. As I thought about taking pictures to share with you, I was quite excited.

Thankfully, when I came home, the basement was dry. The ceiling was dry. No water damage. Alas, I had damage of a different sort. Some critter, with 3 inch paws, ate every single lettuce seed planted. Can you see the indentations in the soil??

Today, I replanted everything, but with a different strategy. I went to the hardware store and purchased window screens to lay atop of the beds. They will allow the light and rainwater to penetrate, but hopefully keep the critters from nibbling at my seeds.

In other garden news: I had hoped that when the Brussels sprouts defrosted again, they would rejuvenate and I’d be able to harvest them. Alas, they did not survive. Totally bummed that I didn’t get a chance to harvest more sprouts before the deep cold of winter hit.

The scallions have resprouted again this year. I’m happy to have my garden supply again, so I no longer need to rely on the produce section of the grocery store for this staple.

The garlic is sprouting as well. I think it will still be a few months before that’s ready to harvest… though I’m tempted to dig up a plant just to see what it looks like at this stage.

Labels: garden, urban gardener

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:3/21/2010 07:01:00 AM So many things to contend with in a garden. Sending good thoughts for more lettuce! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:3/21/2010 08:03:00 AM We raked off our garden yesterday and discovered chives, garlic sprouting, and signs of life on the thyme plant. When the mint starts to peek its head up, I'll know it's really spring. Sorry for the loss of your lettuce seeds; I love the screening as a defense! ----- COMMENT: AUTHOR:

Reeni DATE:3/22/2010 09:36:00 PM Sorry about your seeds. The screen is a great idea! Not many signs of Spring in my neck of the woods yet. ----- COMMENT: AUTHOR:

PG DATE:3/31/2010 10:34:00 AM I'm curious to know if your screen idea works out. The squirrels in my city are large and not particularly shy. So, I am going to need to figure out how to protect my garden from them. ----- -------- AUTHOR: Julia TITLE: Winter Break (Recipe: Brussels Sprouts "Carbonara") DATE: 1/20/2010 04:42:00 AM ----- BODY:

Perhaps my biggest gardening challenge is that I want to grow more vegetables than I have room for in my tiny little patch. The upshot is that I crowd my plants, trying to squeeze as much in as possible, and my vegetables tend to be smaller since they don’t have as much room to spread out and grow.

So my plants are smaller than the “supermarket size” benchmark. As I harvest throughout the season, I try to thin the plants so that the survivors will have more room to grow. And I try to hold out and wait until the vegetables get bigger. With Brussels sprouts, I have an additional challenge: the weather. I want them to get decent sized, but also survive a few day frost to help sweeten these petite cabbages.

This year, winter arrived with a vengeance, and I didn’t have a chance to harvest all the Brussels sprouts before they were buried in a layer of snow. And while the snow melted off the plants, they never fully defrosted so that I could cut them off the stock… until this weekend.

I had about a 5 hour window on Saturday, after the temperatures had been above freezing for 2 days and the plants had thawed, and before the next cold front passed through. I harvested enough for a delightful meal. The rest will wait until the next thaw.

Brussels Sprouts “Carbonara”
I had intended to make a carbonara style pasta dish, substituting Brussels Sprouts for the spring peas. But as I rummaged through the refrigerator, I discovered I had run out of bacon. I did have smoked chicken in the freezer, so I added that instead – giving the dish a meaty, smoky, rich flavor. And in an attempt to keep my diet healthy, I added just a few tablespoons of cream to keep the pasta moist, but didn’t make it rich and gooey as is more traditional.

½ pound pasta
2 chicken thighs, smoked, or two slices of bacon, diced
Brussel sprouts
2 tbs. olive oil
2 garlic cloves, ch
Pinch chili flakes
3 tbs. cream
Freshly grated Parmesan cheese – at least 1/4 cup, but use more if you’d like.
Salt and pepper to taste.

1. Preheat the oven to 425F. Bring a large pot of water to a boil. Season generously with salt.
2. Meanwhile, cut Brussels in half. Toss them with olive oil (or bacon if using), salt and pepper. But them in the oven to roast for 15 minutes.
3. Boil pasta for 1 minute less than the package instructions.
4. After the Brussels have roasted 15 minutes, toss them with garlic and chili flakes. Return to oven for an additional 5 minutes to toast the garlic.
5. Drain pasta. Toss with cream, Parmesan. Add chicken and Brussels. Adjust seasoning with salt and pepper (and lemon juice)

I'm submitting this to January's "Grow Your Own" round-up. Originally, started by Andrea of Andrea's Recipes, Nate and Annie have picked up hosting responsibilities.

Labels: brussels sprouts, chicken, pasta, urban gardener

----- COMMENT: AUTHOR:

Peter M DATE:1/20/2010 06:24:00 AM This is a fab twist on this pasta favourite! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:1/20/2010 09:06:00 AM I'm jealous that you grow your own Brussels sprouts, and this is a fantastic makeover of the traditional pasta dish. ----- COMMENT: AUTHOR:

Ravenous Couple DATE:1/20/2010 09:43:00 AM so glad you're able to save the brussel sprouts...it's really rare to ever see the entire stalk like that. ----- COMMENT: AUTHOR:

noble pig DATE:1/20/2010 01:58:00 PM What a cool recipe with a twist! NIce. ----- COMMENT: AUTHOR:

Unknown DATE:1/20/2010 03:57:00 PM Last Sunday, I went out in the snow, after dark, and harvested a small stalk of Brussels sprouts to serve to old friends from Hoboken. They are adventurous in their food consumption and great culinary creators......but alas, no room for a garden of their own. Those were delicious, but like your own crop, on the small side as I planted them in September. It was worth the wait! ----- COMMENT: AUTHOR:

Reeni DATE:1/20/2010 07:31:00 PM Who could resist this? Even a dedicated Brussels sprouts hater would cave! It sounds incredible! ----- COMMENT: AUTHOR:

Melissa DATE:1/22/2010 12:59:00 AM Man, I would love this. I assume small and frosted and defrosted didn't mean they lost any flavor. You didn't indicate that it did. That seems so funny to me. I know nothing of gardening, but I will be getting a house in about 18 months and I'm going to be asking for advice! ----- COMMENT: AUTHOR:

Julia DATE:1/22/2010 07:28:00 AM Peter M, T.W. and noble pig - Thanks! Though, I'm thinking it was quite generous to call it "Carbonara"

Ravenous Couple -- The stalks are showing up more and more in the market, though usually not this late into the season (winter).

Pegmal -- your friends are lucky that you could share with them.

Reeni - never understood how someone could dislike brussels -- especially the frost bitten which are sweeter.

Melissa -- all the could actually improved the flavor -- made them sweeter. And surprisingly, the texture didn't suffer either. ----- -------- AUTHOR: Julia TITLE: Know Thyself (Recipe: Potato Crusted Black Bass with Leeks and Red Wine) DATE: 11/04/2009 10:47:00 AM ----- BODY:

In the past few years, since started my urban garden, I’ve learned so much by trial-and-error. I’ve learned about micro-climates and properly spacing vegetables. I discovered how to spur Brussels sprouts to grow larger, and that my raspberry bush has two fruiting cycles a year – once in the early summer and again in the autumn. And I’ve learned that I can’t start seeds indoors.

When I began gardening, I tried starting tomatoes, basil and peppers indoors in early March with hopes of transplanting them outside as soon as the soil warmed up. I know that starting plants from seeds is far more economical than buying seedlings. I get more options in what varieties I want to grow. And I have less concern about an unsuspecting blight. Unfortunately, I’ve never succeeded in getting a single plant into the ground that was started indoors.

I’m not sure what my problem is…. Did they not get enough sun or too much? Did they get enough fertilizer? Or too much? Some years they did get enough water. I’ve given up.

So I only plant vegetables that can be direct-sowed or purchased as seedlings ready to transplant. This year, that included leeks – a surprise find at a random nursery.

I was a little suspect of the plant – dozens of threads shot out of the 2” pot. Given my propensity to sow seeds too densely, I sensed this would be a problem. When I got home, I tried to tease apart the seedlings, but the root structure was already a tangled mess. I managed to gently pull apart enough to plant 3 rows. The seedlings drooped and flopped, and were still too close together. I propped them up with mounds of soil and gave them plenty of water.

By some miracle, they survived. Still too densely planted, the leeks didn’t grow as large as they should. As I harvest, I try to cut out the larger ones without disturbing the smaller one – hoping to give them a little more room to grow. So far, I’ve cut out over a dozen leeks, and the remaining still look strong.

Try as I might to get out of my rut of simply cooking leeks in butter, I just can’t do it. They are too delicious. I changed it up a little the other night by using them as a base for potato crusted black bass with a red wine reduction. It’s a riff on a recipe from Daniel Boulud.

Potato Crusted Black Bass with Leeks and Red Wine
2 russet potatoes
5 leeks
2 tablespoons butter
2 tablespoons flour
4 black bass filets
¼ cup plain oil
1 ½ cups red wine
1 cup rich chicken stock.
¼ cup heavy cream

Salt, pepper and lemon juice to taste

1. Shred potatoes. Soak in cold water for 10 minutes to remove excess starch. This will also prevent the potatoes from turning black.
2. Trim the leeks: cut off the dark green and set aside for another use. Cut the leek in half lengthwise, then into 1/2” slices. Soak in cold water to remove the dirt. Lift the leeks out of the water
3. Heat a large skillet over medium heat. Add the butter and the leeks. Cook, stirring occasionally until the leeks are soft. Set aside.
4. Drain potatoes from the water. Season with salt and pepper and toss in flour.
5. On a clean work surface, lay out some potato in a thin layer. Place the fish on top, season with salt and pepper. Wrap the potato shreds around the fish. Repeat with remaining fish and potatoes.
6. Heat a large skillet over high heat. Add the oil. Gently place the fish in the oil, and cook until potato is golden brown and crispy. Gently flip the fish over, and cook for 2 minutes more.
7. Remove fish from pan and set aside. Working quickly to hold onto the heat in the pan, drain off all the excess oil. Add a spoonful of the leeks (and a few mushrooms if you happen to have a few wilting in the fridge like I did). Add the wine and chicken stock and reduce by half over high heat.
8. Stir in the cream into the sauce. Adjust seasoning with salt, pepper and lemon juice
9. Put a mound of leeks on the bottom of each plate. Lay the fish on top. Spoon sauce around the fish.

Labels: fish, leeks, urban gardener

----- COMMENT: AUTHOR:

noble pig DATE:11/04/2009 05:54:00 PM Seeds have never worked for me either. The bass sounds wonderful. ----- COMMENT: AUTHOR:

jo DATE:11/04/2009 08:26:00 PM this morning as I left I checked the Brussel(s) sprouts and their were little baby ones! Need to remove top leaves as you recommend, cross fingers and pray for late snow.
Still plugging away, but terribly distracted by day to day...... ----- -------- AUTHOR: Julia TITLE: Ms. Misinformation DATE: 10/23/2009 04:19:00 AM ----- BODY:

I always thought that red peppers were merely ripened green peppers; true for both bell and chilies. All summer, I watched my jalapeno plant grow, and waited and waited for them to turn red. After a while, I stopped checking. The green foliage and peppers began to blend in with the border plantings.

When I was in the garden yesterday, checking in on the kale and salad greens, I spied the drooping plant, weighted down with a dozen green peppers. With evening temperatures already dipping into the 30s and 40s, any chance of a red pepper was lost. I snapped off the peppers to salvage what I could. But I wondered if the recent cool temperatures sucked out the heat from the chilies, as rumor had it? I cut one in half, nibbled gingerly on a seed, and confirmed that, in fact, they were still piquant.

To preserve the chilies for the winter, I sliced them into rings, smoked them on the charcoal grill and then packed them in oil in ice cube trays. They add a nice, smoky undertone to many recipes. Sometimes, if I’m feeling sassy, I pop popcorn in a “cube” of smoked chilies. This makes an extremely addictive and thoroughly satifying snack.

So to recap my misinformation:
- Not all peppers turn red when ripe.
- Chilies don’t lose their heat in cold temperatures.

And here’s some correct information about chilies: most of their heat is in the white membranes and seeds. To lessen the heat of peppers, cut these parts out.

Labels: urban gardener

----- COMMENT: AUTHOR:

Anonymous DATE:10/23/2009 01:50:00 PM One more addition for your recap:

Don't rub your eyes after handling ANY hot peppers!

Yes, I learned this the hard way. LOL

Sincerely,
GarlicMan76458 aka Mike
Jack County Gourmet Garlic
Texas ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:10/24/2009 08:02:00 AM I store lots of things in ice cube trays, but storing peppers that way is new to me. Great idea! ----- COMMENT: AUTHOR:

Sylvie, Rappahannock Cook & Kitchen Gardener DATE:10/24/2009 10:18:00 AM oh... jalapenos will turn red when ripe - although are perfectly edible green. Your growing season is just not long enough...

Love the idea of smoking the peppers before freezing them. That would be a nice taste to add to spicy dishes. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:10/25/2009 08:41:00 PM Popcorn and chili! That's wild! ----- COMMENT: AUTHOR:

Julia DATE:10/26/2009 08:40:00 AM Garlic Man -- I had a similar experience the first time I used chilies too. Some people wear gloves to be safe.

Lydia -- What else do you store in the ice cube trays?

Sylvie -- That's actually a relief to know.

T.W. -- Wildly delicious. :) ----- COMMENT: AUTHOR:

Daniel DATE:10/27/2009 08:48:00 AM Yep, Anonymous, I think most people learn that lesson about not rubbing your eyes exactly *one* time in their lives. That's the kind of lesson you don't need to learn twice.

Thanks Julia for the extra context and ideas on jalapenos!

Dan
Casual Kitchen ----- -------- AUTHOR: Julia TITLE: Garden Burgers DATE: 10/16/2009 11:42:00 AM ----- BODY:

I grocery shop at least 4 times a week; a pound of coffee here, a quart of milk there. Given that the Whole Foods is only 2 blocks from my house, I never plan my meals and provisions too far in advance. It’s much easier to shop one meal at a time because I know exactly what I need. Better still, I waste much less food.

By now, most of the Whole Foods staff knows me by face, if not by name. And they must think I have the most miserable diet. Aside from a bit of fruit and a random vegetable or two, my shopping cart is mostly filled with meats and starches. Why buy vegetables when I have a garden brimming with kale, lettuce, leeks, Brussels sprouts and celery?

Yesterday, I made garden burgers. No, not vegetarian patties. But meat patties topped with condiments from the garden. I purchased the ground meat at Whole Foods, and topped it with scallions (instead of onions), arugula in place of lettuce, and ketchup I made last month from the bumper crop of tomatoes. Since I don’t grow potatoes for French fries or cabbage for cole slaw, I just sautéed some kale as a side to the burger.

Total Cost: Meat: $2.25, Bun: .25, Cheese Slice: $.25
Taste: Priceless.

Homemade Ketchup
4 cups diced tomatoes or 1 (28-to 32-ounces) can whole tomatoes in juice
1 tbs. plain oil
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons vegetable oil
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
Pinch cayenne
1/2 cup brown sugar
1/2 cup cider vinegar
1 tsp. salt

Purée tomatoes with juice in a blender until smooth.

Heat a stainless steel sauce pot (do not use aluminum because of the high acidity), over medium heat. Add oil, onions and garlic. Stir occassionaly, and cook for about 10 minutes, or until soft and lightly gold. Add spices and cook for one minute just to help them release their fragrance. Add the remaining ingredients. Turn heat to low and simmer for 45 minutes, stirring occasionally, until the ketchup is very thick. Let chill.

Purée ketchup in blender until smooth. Will keep for several months in the refrigerator.

Labels: kale, tomatoes, urban gardener

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:10/17/2009 08:06:00 AM I will have to try the homemade ketchup - that's so easy, and I'll bet the flavor is excellent! ----- COMMENT: AUTHOR:

Reeni DATE:10/17/2009 10:16:00 AM I am so impressed that you made your own ketchup! I bet it's delicious! ----- COMMENT: AUTHOR:

noble pig DATE:10/17/2009 10:38:00 AM I have always wanted to make my own, I'll keep tis recipe. ----- -------- AUTHOR: Julia TITLE: Before the First Frost (Recipe: Raspberry Vinaigrette) DATE: 10/14/2009 04:26:00 PM ----- BODY:

The weather forecast predicts near freezing temperatures tonight. I ran into the garden and made a last ditch effort to salvage what’s left of summer.

I picked a gallon of basil leaves.

Since I can’t possibly consume all of that in one week (when it would go bad), I pureed it with a little olive oil and spooned it into ice cube trays.

It’s a little depressing… first, I only got 1 ½ trays out of what seemed like a huge harvest. Second, it turned a dingy green. I recall this happening last year and I had hoped to avoid that with the oil. No luck. On the bright side, I know that pureeing it with spinach when I need it will bring back the vivid green. And if I stir it into a tomato sauce, no one will notice anyway.

The raspberries bush started producing again after Labor Day. I always think of berries as hot weather fruit, but this plant likes the cool of June, and then doesn’t produce again until September. Today, I picked enough to fill a 6 ounce ramekin.

If I wanted an appreciable raspberry harvest, I would let the plant creep further out from its northeast corner. But I want space for other crops (and a few flowers), so I keep the plant small. As a result, I never get more than a fistful of berries at a time – just enough for a snack, a garnish for pancakes or dessert, or a cocktail. But as the lettuces are just coming into full swing, I think raspberry vinaigrette is in order. The bright red will be preserved and will contrast beautifully with the green lettuce leaves (and perhaps bright white goat cheese).

The leeks are approaching supermarket size. I harvested a few today, but still have plenty more coming in. Leeks are a variety of onion, common in French cooking. They’re used to flavor soups and stocks. The French steam them, and serve them cold with vinaigrette as a little first course.

My favorite preparation is simply sautéed in butter, perhaps with a sprinkling of fresh thyme. They make a wonderful side to roast chicken or pork.

As much as I love “melting leeks,” I’m looking for new ideas to showcase them. What’s your favorite preparation for leeks?

Raspberry Vinaigrette
½ cup fresh raspberries
½ cup extra virgin olive oil
3 tbs. raspberry, sherry or red wine vinegar
½ tsp. fresh thyme
1 tsp. sugar or honey
Salt and pepper to taste

Combine ingredients in a blender. Puree until smooth. Adjust season to taste with either more salt, sugar, oil or vinegar. Will keep up to a month in the refrigerator.

Labels: urban gardener

----- COMMENT: AUTHOR:

jo DATE:10/14/2009 08:23:00 PM braised leeks cooked in a horseradish cream sauce and with a slight gratin of raclette or gruyere at the end. Also in udon/miso soup as crunch and uncooked, sliced and tossed with korean pepper, sesame oil, salt and pepper, sugar and cider vinegar. MMMMM

We won't discuss my naked stalks of Brussels sprouts with NARY a sprout.

We will also hope the frost spares my garden until tomorrow when I can pick all my hot peppers and attempt my first homemade pepper jelly to get me through the winter. Like crack that stuff is. Not, of course, like I would know what crack is ...oh whatever, you get what I mean. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:10/14/2009 08:57:00 PM If all goes well, my leeks will go into a potato leek soup. I've got about 4 pounds of potatoes and some giant leeks that need to be used. I, too, am scrambling to preserve what came off the farm this past weekend. I'm barely keeping up ... ----- COMMENT: AUTHOR:

Heather DATE:10/14/2009 09:30:00 PM what a great bounty!! that looks like so much tasty stuff! if i had all those leeks, i'd use them for a crispy shallot and leek cream sauce over halibut. my favorite meal and my favorite restaurant!! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:10/15/2009 07:38:00 AM I agree with TW -- leek and potato soup is one of my favorites. I'd make it without cream, freeze it, and use it as a base for many other soups during the winter. ----- COMMENT: AUTHOR:

adele DATE:10/15/2009 09:01:00 AM Leek quiche (beat the eggs with cream.) Add a little gruyere if you like, but it's delicious with just the leeks. ----- COMMENT: AUTHOR:

Julia DATE:10/16/2009 08:30:00 AM jo - Sorry to hear about your stalks! But horseradish and gruyere sounds delicious!

T.W. and Lydia -- good suggestion. Potato leek soups is one of those things that's so simply delicious.

Heather -- sounds delicious! Where was this meal?

adele -- i sense a theme with gruyere... I'll have to try it. ----- -------- AUTHOR: Julia TITLE: Chocolate Endorphines DATE: 10/01/2009 04:36:00 PM ----- BODY:

My regular running route takes me past the NECCO Candy factory and the aromas of Canada Mints and Necco Wafers fill the air. A few blocks down the road, I pass the Chocolate Factory... a condo-building aptly named because it used to be… a chocolate factory. When the streets closer to my house began to waft chocolate scents, I didn’t really think much of it, other than, “mmmm, heavenly aromas…. Much…. Better… than…. Mint……” It really made sense to me.

As it turns out, the chocolate scents were coming from my neighbor’s yard – in the form of Cocoa Shell Mulch. Essentially, expired cocoa bean shells are repackaged and sold as mulch. Brilliant, if you ask me! But I wonder, if the whole neighborhood used cocoa mulch… what would happen to all the neighborhood dogs?

And thinking to next year....

Labels: urban gardener

----- COMMENT: AUTHOR:

noble pig DATE:10/01/2009 05:10:00 PM Here in Oregon, hazelnut country, they use the shells of the hazelnuts as mulch. It actually looks beautiful! ----- COMMENT: AUTHOR:

Karen DATE:10/01/2009 08:27:00 PM I love the aroma of freshly-spread cocoa mulch! Surprisingly, my dogs leave it alone - I've never seen them take a nibble. Buckwheat hulls make really pretty mulch, too but are too expensive for me.

We have the aroma of coffee wafting down our street, from the New England Coffee Company. I like it but it does get a bit strong at times. When we first moved it, it took us a few weeks to figure out what that smell was... ----- COMMENT: AUTHOR:

jo DATE:10/01/2009 09:18:00 PM I too used it in my garden until I realised the pooper was starting to eat it. Amazingly though one year it grew a cacao plant. I assure you! I brought it in to have it verified. sadly though, I hate chocolate. SHHHHHHHH don't tell anyone.
i eventually switched to buckwheat hull and then I grew the perennial beds thick enough that mulch was no longer required. ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:10/02/2009 09:25:00 PM I used the cocoa shells one year, but switched first to buckwheat hulls, and then to our own compost as mulch. I do miss the aroma, though. ----- COMMENT: AUTHOR:

Mini Baker DATE:10/03/2009 12:45:00 AM IM SOOO JEALOUS! I would LOVE to see the Necco factory one day! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:10/04/2009 01:01:00 PM I would never leave the yard ... ----- COMMENT: AUTHOR:

Julia DATE:10/04/2009 01:15:00 PM noble pig -- do the shells smell like hazelnuts?

Karen -- I didn't like the buckwheat hulls because they were too light and blew all over the place.

jo -- that's so cool that you got a cocoa plant!

Lydia -- why did you switch away from the cocoa?

Mini Baker -- it's not as impressive now that Novartis moved into the neighborhood and painted the old landmark to look like DNA strands.

T.W. -- it certainly perks me up at the end of the run. ----- -------- AUTHOR: Julia TITLE: Boys and Girls DATE: 7/17/2009 03:35:00 AM ----- BODY:

Last year, I planted 20 zucchini seeds hoping for a bountiful squash blossom harvest. Any less would not yield enough blossoms for more than just a taste. Part of me was scared with this strategy because of the plants bountiful nature. I envisioned myself peddling zucchini up and down my street. It turns out, I had nothing to worry about.

I did not harvest a single zucchini.

And in case you’re wondering, it’s not because I harvested all the blossoms before they had a chance to metamorphose into zucchini. Early in the squash blossoms life, it reveals its destiny.

As the blossom grows, look at the stem. If the stem remains a stem: no zucchini.

Might as well harvest the blossom and enjoy them in one of these recipes:
Summer Vegetable Quiche
Fried Stuffed Squash Blossoms

For tips on when to pick squash blossom, read this post.

If the stem thickens to resemble a petite courgette, then you have the option to enjoy the blossom or leave it be to let the squash mature.

This year, I planted only 3 zucchini. I had my fill of blossoms last year, and now I just want squash. As these photos were taken today, I’m hopeful.

I’m curious to know what’s different this year. Already, the plants show signs of squash. Last year, there were none. I have a few theories:

1. The soil seems to be in better condition as witnessed by all the earth worms squirming around.
2. Last year, I planted a single seed every few inches, unlike the recommend 3 seeds per mound. I wonder if the seeds “mate” to produce the vegetables.

What do you think happened?

Labels: squash, urban gardener

----- COMMENT: AUTHOR:

Holly DATE:7/17/2009 11:30:00 AM What perfect timing, coming across your blog post on the boston.com homepage! I was just marveling over our own bounty of zucchini blossoms. They're quite beautiful--though I was wondering when the flowers would start to show signs of producing zucchini. Will have to check their stems when I get home this evening :-)

My flowers have already done quite a bit of opening and closing. If that's the case, are the flowers inedible? ----- COMMENT: AUTHOR:

Sven DATE:7/17/2009 12:25:00 PM Seeds don't mate. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:7/17/2009 02:50:00 PM This is why I leave the serious farming to others. I can barely figure out how to get people to "connect" versus playing matchmaker to plants! ----- COMMENT: AUTHOR:

Tracey DATE:7/17/2009 03:57:00 PM This is so interesting, I had the same exact thing happen to me last year. I purchased 5 plants, only one of them produced any squash, and even at that I only harvested 2 all summer!

I tried again this year, and have already found signs of the "baby squashes" so am hopeful that things will be different this time around. ----- COMMENT: AUTHOR:

jo DATE:7/17/2009 08:34:00 PM I had purchased "self" fertilizing zucchini this year as they seemed to be the one thing I COULD NOT GROW.
For quite awhile I thought I had managed to choose the only hermaphrodite zucchini on the planet and they all chose male.
Finally this morning I peeked under some leaves and woo hoo baby...some zucchini are growing! ----- COMMENT: AUTHOR:

Anonymous DATE:7/18/2009 02:33:00 PM The problem is that the fruit are not getting pollinated.
The solution: Hand Pollination
So how do you know which flower is which?
The male zucchini flower has a normal stem, and a single pointy bit inside it (the stamen) covered in dust-like pollen.
The female zucchini flower has a small fruit (ovary) behind it instead of a stem, and a more complex internal structure (the stigma). ----- COMMENT: AUTHOR:

noble pig DATE:7/18/2009 10:02:00 PM Honestly I had no idea they did that. I hope you get your squash! ----- COMMENT: AUTHOR:

Julia DATE:7/19/2009 03:49:00 PM Holly -- the flowers are still edible, but they aren't very durable. Be sure to take out the staymen since it's quite bitter

Sven -- Thanks for that bit of info.

T.W. -- I think gardening is easier ;-)

Tracey -- Maybe it's something in the awful June rains that helped us along?

jo -- I think I also heard that for every 8 males, only 1 female plant.

Anon -- So how do you hand pollinate?

noble pig -- Me too! So far so good, and I'll probably enjoy a blossom or two, too. :) ----- COMMENT: AUTHOR:

Anonymous DATE:7/19/2009 09:29:00 PM I am a Boston native that lives in San Diego. I planted four seeds this year- roughly three feet from one to the next. I am eating squash with almost every meal. I am choking on squash. I brought in a bunch for people at work and still come home every day and have three or four more to pick. Friday, someone to whom I had given squash cooked a squash casserole and gave it to me . . . I was trying to get rid of it . . . If you don't get any this year I'll be glad to ship a few hundred pounds to you if you pay for shipping. Four seeds = squas overdose. ----- COMMENT: AUTHOR:

Karen DATE:7/20/2009 08:14:00 PM I'm getting little zucchinis that wilt :-( This year I'm trying "zucchette rampicante" (not sure if that's the correct spelling). It's a climbing-type zucchini I read about in The Four-Season Harvest. I've had so much bother with squash vine borers, I thought that I could outsmart them if the vines were lifted off the ground. Supposedly this is an extra-productive type but so far i only have 2 little zicchinis that made it past the sprout stage
:-( Lots of blossoms, though - I'll check out your post for how to cook them! ----- -------- AUTHOR: Julia TITLE: Co-Strangulation DATE: 7/15/2009 12:52:00 PM ----- BODY:

When I began planning my garden for the season, I envisioned spring peas climbing up a little garden fence I posted in the back of the plot. I would start the cucumbers in early May, 6 inches away from the pea vines, and by the time the cucumber plants reached a substantial size, the peas would be over, and the cucumbers would begin to train up the same fence.

See how the cucumber tendrils wrap around the fencing? The pea tendrils do the same thing. The challenge, of course, is to constantly adjust the plants so that the tendrils clench on to what you want, and not onto other plants, strangling the leaves and potentially killing other plants.

In my case, the tendrils of the cucumbers and peas got into a wrangle. I don't know how else to describe it, but co-strangulation.

The peas came out of the garden today. Honestly, I think this is the last year I'll grow peas. When I decided to plant them, I thought the young leaves would be a lovely addition to my spring mesclun mix. As the vines matured, I would have the snap peas. The leaves (tendrils) were too tough and the most peas I was able to harvest in a 3 day period fit into the palm of my hand.

Labels: urban gardener

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:7/15/2009 02:28:00 PM It's fun to watch the story of your garden unfold, and I think you have an option to create a whole new gardening glossary! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:7/15/2009 04:36:00 PM Gosh, it's a battleground back there in the garden! Who knew??? ----- COMMENT: AUTHOR:

Karen DATE:7/15/2009 08:52:00 PM I've given up on peas, too. They're supposed to be a spring vegetable, but it was always June before they really started to produce. I was never able to get them out of the plot before it was time to plant the tomatoes. Then last year, something happened and the peas never really grew - I think I have a nematode problem, because the same bed is performing poorly this year, too.

One trick I tried that was moderately successful was to plant peas in a teepee formation, around bamboo poles. I put a tomato seedling in the middle - the idea was that the peas would feed the tomato, and by the time that the peas were done, the tomato would grow enough that the bamboo poles could provide support. Once I get rid of the nematodes I might try that again.

I did get my fresh pea fix from our CSA the last couple of weeks - both sugar snaps and English shell peas. Yum!! ----- COMMENT: AUTHOR:

Reeni DATE:7/15/2009 08:54:00 PM This happened to me last summer - this year I planted edamame instead. They are doing terrible - they've barely grown at all. I do love the pea tendrils, though, the curlicues and the way they wind around things, their kind of pretty. ----- COMMENT: AUTHOR:

Julia DATE:7/16/2009 07:16:00 AM T.W. Hopefully soon, I'll also have more to cook from the garden... right now I'm still in the early Summer lull, which I thought I had avoided.

Lydia -- Wait till the okra comes in, then things get really vicious.

Karen -- I also have one spot that doesn't do well. Can't figure out why.

And thank goodness for CSA's -- they can really fill in the gaps for the home gardener.

Reeni -- Ooh, edamame. I'll have to try that. Do you know if it's a hot climate plant? I agree, pea tendrils are beautiful, which is one of the reasons I grew them. ----- COMMENT: AUTHOR:

noble pig DATE:7/16/2009 12:35:00 PM Who knew there would be such fierce competition! ----- COMMENT: AUTHOR:

Kristen DATE:7/16/2009 05:15:00 PM Those darn peas are such trouble makers! ----- COMMENT: AUTHOR:

jo DATE:7/17/2009 08:32:00 PM My Gran always used to say you had to have your peas planted by St. Patrick's day. I finally gave up after a few years of planting in the snow and never getting enough reward. She had a 1 acre garden and I think it takes that much space to get enough peas to truly enjoy. But oooooo the pea tendrils sauteed with garlic and sesame oil....ohhhh baby. ----- -------- AUTHOR: Julia TITLE: The Calendar Says Summer, But... (And give-away winners) DATE: 7/01/2009 10:36:00 AM ----- BODY:

If you entered the “Random Apps of Kindness” giveaway, then you won! Lucky for you, only a few readers responded, so all will receive a random kindness. Just send me your mailing address to julia [at] growcookeat [dot] com. Don’t forget to pass it on.

For those of you keeping track, Boston broke all sorts of records this June, weather-wise. Many questioned if perhaps we had entered an alternate universe that combined the worst features of Seattle and London – only 5 days in the entire month were rain-free. Despite the dreary skies and cool temperatures, the garden is fairing pretty well.

I’m benefiting from a few changes, mainly that I planted more variety of spring crops. That meant that when the salad greens bolted from the heat (yes, there were a few hot sunny days back in May), I have other crops to sustain me until the summer vegetables ripen.

This week, I’ve harvested kohlrabi, kale and beets. All simply roasted with olive oil and garlic.

I no longer expect ripe tomatoes by July 4th as I had hoped before this strange weather pattern locked in over New England. Nonetheless, tomatoes continue to poke through the flowers, weighting the plants down. And though I’ve typically had little success growing heirloom varieties, the black krim shows fruit.

The cucumber plants flowered this morning announcing the location of the baby cukes – 7 – 10 days away from maturity.

Labels: urban gardener

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:7/01/2009 04:12:00 PM That's a nice yield, given the soggy weather. I can't wait for the beets! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:7/01/2009 05:26:00 PM Your lovely little garden is doing much better than mine. Too much rain, too little sun, too many slugs. ----- COMMENT: AUTHOR:

Amy DATE:7/02/2009 09:25:00 AM Hey Julia!

I've also been blogging about my gardening on the Cambridge/Somerville line at http://seedsandstring.com and I feel your pain. When will this weather turn to summer... or will it?

Good luck! I'll be checking your blog.

--Amy ----- COMMENT: AUTHOR:

Susan from Food Blogga DATE:7/02/2009 01:27:00 PM My in-laws from RI just told me that had 57 days of rain/clouds. Yikes! Sending sunshine your way, Susan. ----- COMMENT: AUTHOR:

Lori Lynn DATE:7/04/2009 01:20:00 PM I don't think I've ever seen a cucumber flower.

Happy Independence Day Julia!
LL ----- COMMENT: AUTHOR:

Julia DATE:7/06/2009 07:42:00 AM T.W. -- I was surprised too!

Lydia -- The slugs like beer, so if you put out a dish, they will crawl right in.

Amy -- Thankfully it's starting to dry up!

Susan -- Thanks! I think it worked.

LL - Hope you had a good holiday! ----- -------- AUTHOR: Julia TITLE: Urban Gardening at its Best! DATE: 6/26/2009 10:49:00 AM ----- BODY:

Outside the second story window of an apartment building on Hampshire Street in Cambridge...

The gutters have been repurposed....

Perhaps most intriguing is the upside-down tomato plant.

Labels: urban gardener

----- COMMENT: AUTHOR:

Reeni DATE:6/26/2009 02:21:00 PM How clever! And determined! ----- COMMENT: AUTHOR:

Heather DATE:6/26/2009 09:54:00 PM i love those upside down tomato plants. what a great idea :) ----- COMMENT: AUTHOR:

PG DATE:6/27/2009 11:05:00 PM I've heard of those tomato plants - looks like a viable option. ----- COMMENT: AUTHOR:

Lori Lynn DATE:6/28/2009 12:46:00 PM Ha! I saw that topsy turvy tomato plant infomercial on TV.
Cute pics.
LL ----- COMMENT: AUTHOR:

Karen DATE:6/28/2009 07:00:00 PM Very cool! I'm also impressed with the veggies my neighbors manage to grow along their chainlink fences.

It was quite nice to meet you at the Slow Food event on Saturday. Your salads were most yummy!! ----- COMMENT: AUTHOR:

Julia DATE:6/28/2009 07:50:00 PM Reeni -- I agree! I was never that ingenious when I lived in an apartment.

Heather and Psychgrad -- I'm curious to see how they grow when the tomatoes get bigger.

Lori Lynn -- I'm impressed with the homespun version.

Karen -- really lovely meeting you as well. ----- COMMENT: AUTHOR:

Marc @ NoRecipes DATE:6/29/2009 08:08:00 PM Hahah that's really inspiring, though I'm sure my condo board would kill me if I were to do that on the exterior of my 7th floor apartment. ----- COMMENT: AUTHOR:

Amy DATE:7/02/2009 09:28:00 AM Awesome! Scroll down on this entry to check out this amazing truck-bed garden I saw on Roseland St near Porter: http://www.seedsandstring.com/2009/06/miscellany.html

--Amy ----- -------- AUTHOR: Julia TITLE: Death of a Sage Plant DATE: 6/03/2009 03:39:00 AM ----- BODY:

I can't take it anymore! I'm tired of looking at the sage plant... tired of trying to give away gallons of leaves.... tired of trying to justify its existence in my yard. Yes, it makes a nice border for the patio... and yes, I like to use it in marinades a pastas. But enough's enough!

So, this afternoon, I whacked it. And lo and behold, I have more room for tomatoes, cucumbers or any other summer vegetable my heart desires.

Yay! What a relief!!!!

Labels: urban gardener

----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:6/03/2009 07:19:00 AM My goodness, I turned my back for a second and you committed sage-i-cide! It was such fun to visit your garden yesterday -- and you have plenty of robust sage left. The tomatoes will be happy there. ----- COMMENT: AUTHOR:

Langdon Cook DATE:6/03/2009 12:47:00 PM Sage advice? Yikes. I love our sage plant...maybe because I love the ease of a quick sage butter sauce over pasta. I hope there's still a little left. After all, tomatoes take their ball and go home as soon as the weather turns. ----- COMMENT: AUTHOR:

Melissa DATE:6/04/2009 01:15:00 AM You whacked it haha! Good thing though. You needed the space. Aw, poor sage. ;) ----- COMMENT: AUTHOR:

Julia DATE:6/04/2009 08:57:00 AM Lydia -- Great to have you over! Hopefully next time, I can offer you tomatoes.

LC -- Sage is good, I agree, and I did save a little.

Melissa -- It had it comin'! ----- COMMENT: AUTHOR:

Lori Lynn DATE:6/07/2009 10:24:00 PM Oh, I forgot to thank you for your Indonesian soy recommendation. I will definitely keep my eye out for that!

And let me know how the '85 Cos is...I was pleasantly surprised. Very elegant!
LL ----- -------- AUTHOR: Julia TITLE: Garden Surprises DATE: 6/01/2009 12:12:00 AM ----- BODY:

As I pulled out my tape measure the other morning to thin some plants to precisely 5 inches apart, an onlooker might think I’m quite anal about tending to my vegetable garden. Perhaps. But in some ways I am also quite lazy. One thing I don’t do is label the plantings. I figure the vegetables will present themselves when they’re ready. While the initial sprouts of cucumber and zucchini look similar, the flowers and vegetables dispel any similarities. And since I have not reached the level of sophistication of watering or fertilizing plants on different schedules to suit the individual needs, I really see no point in taking the extra step to label the garden.

This year, I planted several new crops, including what I thought was going to be radishes. As the shoulders of the root began to push out above the surface of the dirt, I thought, “Perfect, ready to harvest.” So I began pulling up the first few, only to discover I had in fact planted turnips. Whoops! And being turnips, they still needed to grow a bit larger.

The turnip greens, however, can be cooked now. A search of the web yields recipes mostly for a southern style preparation with some form of pork product. As much as I love pork, I’m realizing that many of my favorite people don’t eat it, so I’m making a concerted effort to post more recipes without it.

Jody Adams suggests a simple preparation: sautéing the greens in extra virgin olive oil with lots of garlic and chili flakes.

For a more substantial meal, I offer this recipe:

White Bean and Turnip Green Soup with Chicken Sausage
(a variation of Tuscan Kale Soup)

2 tbs. olive oil
1 onion, peeled and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
½ celery stalk, coarsely chopped
1 carrot, peeled and coarsely chopped
2 cups cooked white beans
5 cups chicken broth, water or combination of the two
1 piece of parmigiano reggiano rind
1 sprig fresh thyme, chopped
½ tsp. Black pepper
1/2 pound smoked chicken sausage, sliced
1 carrot
1 pound turnip greens, coarsely chopped
2 tsp. salt

1. Heat oil in a large pot over medium heat. Add onions, garlic, celery and carrots, and cook until soft, about 4 or 5 minutes. Add beans, liquid, cheese rind, and thyme. Season to taste with salt and pepper. Bring to a boil and reduce to a simmer. Cook uncovered for about 20 minutes.
2. Meanwhile, brown sausage in batches over medium heat.
3. Stir in turnip greens and sausage. Cook for 10 minutes or until greens are wilted and tender.
4. Add water, if necessary to thin soup. Adjust seasoning with salt and pepper to taste.

Labels: soup, urban gardener

----- COMMENT: AUTHOR:

Dewi DATE:6/01/2009 01:10:00 AM Julia, this soup look so delicious! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:6/01/2009 08:49:00 AM I'm trying to find as many ways as possible to use as much of the edible greens I get from the CSA. I know it will lead to a range of creative meals! ----- COMMENT: AUTHOR:

noble pig DATE:6/01/2009 02:50:00 PM I love turnips and could never have enough! Love the white bean addition too. ----- COMMENT: AUTHOR:

trapezeboy DATE:6/04/2009 06:17:00 PM I just heard about this:

http://thebittenword.typepad.com/thebittenword/2009/05/roasted-radishes-with-radish-greens.html

Sounds divine! ----- -------- AUTHOR: Julia TITLE: Transition from Spring to Summer DATE: 5/19/2009 09:25:00 AM ----- BODY:

My spring garden is just coming into full swing: I'm harvesting salad on a regular basis and cutting mint for drinks and dinner seasonings. The tarragon and scallions make regular appearances in my cooking. The radishes will be ready in less than a week. I planted cucumber seeds and jalapenos in the last few square feet of garden space.

Meanwhile, the tomato plants grow patiently on the deck, waiting to be transplanted into the yard for their final growing phase. The first flower bloomed yesterday: a predecessor to the summer fruit.

For the last few mornings, I've studied the garden trying to figure out where I can plant all the tomatoes, as well as the basil and eggplant I have waiting in pots on the deck and in windowsills. I don't want to disturb what's already in the ground.

So much to grow, and so little space. The brussels sprouts are tucked away in the back corner --and will take a full six months to mature. Kohlrabi, the nemesis of many home cooks, is a personal favorite, and occupies a few feet in the front of the yard. The kale, which I have not grown successfully before, seems to be growing nicely in a cooler patch of the garden.

I planted beets for the first time this year. Unfortunately they are not doing very well. It's all my fault, really. I know exactly what happened. When I was planting the lettuces a few months ago, I spilled a handful of seeds right over the beets. The two have been battling for space ever since, and the arugula was winning. Until I stepped in and pulled up the arugula. Hopefully the beets will recover and grow, despite the stunted start.

And then it hit me! I know where I can plant the rest of my vegetables! As I was trying to capture harvesting lettuce in pictures (but failed), I noticed a row of arugula is starting to bolt. That is, the temperatures have gotten so warm that the arugula wants to go to seed and its growth will slow down. I will pull up that row of plants and replace it with eggplant. Because this patch bolted sooner than the others, I know it’s warmer than the rest of the garden and will be a great spot for the heat-loving summer crops.

Labels: urban gardener

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:5/19/2009 10:42:00 AM I'm enjoying watching your garden come to life. Good luck with the beets! I'm now to the point that I couldn't live without them! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/19/2009 07:09:00 PM I still have hope that our president will come around on the beet issue. Perhaps we can sneak some into the White House garden. ----- COMMENT: AUTHOR:

Katie DATE:5/19/2009 07:11:00 PM Wow! Sounds like you have quite the garden! That reminds me that I've been wanting to try some kohlrabi... and you have some amazing ideas!

I'm dying to get some tomato plants from the farmers' market and get them into containers, but it keeps freezing here. Must. Be. Patient. ----- COMMENT: AUTHOR:

noble pig DATE:5/20/2009 10:47:00 PM Wow you do have lots going on out there. How wonderful. ----- -------- AUTHOR: Julia TITLE: Bolting Arugula DATE: 5/15/2009 03:45:00 PM ----- BODY:

Bolting Arugula....

See the woody stem? As the temperatures rise, the leaves get spicier and their growth rate diminishes significantly. The plant wants to go to seed.

Not Bolting Arugula....

Labels: urban gardener

----- COMMENT: AUTHOR:

Heather DATE:5/15/2009 10:59:00 PM lucky you!! ----- COMMENT: AUTHOR:

noble pig DATE:5/16/2009 01:53:00 AM Arugula is my favorite. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:5/16/2009 07:13:00 AM I am learning a lot from your gardening experiences! ----- COMMENT: AUTHOR:

Heather DATE:5/16/2009 10:40:00 AM i feel like a moron. i don't know what an RTK is? I'm probably going to kick myself when you tell me ;) ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/16/2009 04:18:00 PM Looks like you have some of each. The weather has been quite bizarre for the past week or so, and my garden is confused, too. ----- COMMENT: AUTHOR:

Unknown DATE:5/17/2009 08:42:00 AM Mine's bolting too... Didn't realize I can buy non-bolting arugula? I heard that the flowers taste good in salads so I'll just leave it be after harvesting all the leaves... ----- COMMENT: AUTHOR:

Julia DATE:5/17/2009 12:51:00 PM Heather -- it's really wonderful to have fresh salads.

noble pig -- me too. And of all the lettuces, it grows the best in my garden

T.W. -- I'm so glad to hear that!

Lydia -- I guess we should be used to this in New England.

Ivy -- It's all the same arugula -- I just think my garden has many "micro-climates." The flowers are beautiful and peppery. ----- -------- AUTHOR: Julia TITLE: Harvesting Lettuce DATE: 5/14/2009 09:20:00 AM ----- BODY:

I planted lettuce seeds on March 5th (or so) and harvested my first salad less than 60 days later. The lettuce patch is now in full production, and I’m cutting about a gallon of lettuce every other day – a mix of arugula, mizuna, tatsoi and green leaf.

I grow lettuces for many reasons, but the big one is the yield I get for the square footage. Lettuce falls into the category of “cut and come again.” Meaning, after I harvest a salad, the lettuce will sprout new leaves. By contrast, plants like broccoli yield one head per plant. Better still, I can plant 6 – 12 “heads” of lettuce in the same area that a single head of broccoli would require. To harvest: cut about 1 ½ inches above the root base, leaving the smallest leaves intact. Immediately put the lettuce in water to keep it from wilting irreparably. I usually take a large bowl with some water out to the garden -- as I cut the lettuce, I toss it with the water.

A friend made an interesting commentary about growing lettuce – it’s one of the few crops that can’t be preserved for the colder months. With so much lettuce, I’ve been able to share with my neighbors – for Tommy and Paul, and for the neighbors that snow-blow my driveway in the winter.

Despite the profusion of lettuce, I’m not ready to drown out the flavors with an intense dressing. I simply season with olive oil and lemon juice, and perhaps freshly shaved Parmigiano-reggiano and prosciutto.

Labels: salad, urban gardener

----- COMMENT: AUTHOR:

Anonymous DATE:5/14/2009 11:09:00 AM Looking forward to seeing you later. I'd love some of your lettuce. love, Mom ----- COMMENT: AUTHOR:

noble pig DATE:5/14/2009 12:38:00 PM It sounds delicious and such a treat to have in the yard! ----- COMMENT: AUTHOR:

Stephanie DATE:5/14/2009 03:55:00 PM We've only just put our garden bed together, so lettuce seeds will go in quite late. BUT I'm definitely looking forward to it.

I just wanted to comment on broccoli--if you don't cut it all down, but just cut off the head and some stem, you'll get tons of mini broccoli's for the rest of the summer. They are delicious! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/14/2009 04:38:00 PM Lucky neighbors! ----- COMMENT: AUTHOR:

Julia DATE:5/14/2009 05:33:00 PM Mom -- me too!

noble pig -- it really is!

Stephanie -- thanks for the tips about broccoli. Maybe I'll give it another chance.

Lydia -- I share with friends too -- happy to give you some next time you're in town. ----- COMMENT: AUTHOR:

Heather DATE:5/14/2009 07:11:00 PM love all these fresh veggies you're coming out with. freshly harvested lettuce must be wonderful! ----- COMMENT: AUTHOR:

Karen DATE:5/15/2009 09:56:00 PM I second Stephanie's comment re: broccoli. Last year I harvested the side shoots from 5 plants all summer long, until there were too many too keep up with and some of them flowered (it got a little bitter after that). Broccoli does really well in my Malden garden! ----- COMMENT: AUTHOR:

Julia DATE:5/16/2009 06:55:00 AM Heather -- do you have room to grow veggies?

Karen -- Okay, you've convinced me! I'll try broccoli again. ----- COMMENT: AUTHOR:

Foodiemommy\ DATE:5/18/2009 04:43:00 PM Your blog has such great photos and stories that I have become a devoted reader. Is it still too late to plant lettuce seeds and can you do it in pots? My sons and I are creating our first "garden!" ----- COMMENT: AUTHOR:

Julia DATE:5/19/2009 06:51:00 AM Foodie Mommie -- So glad you're enjoying the blog!

You could plant lettuce, but it's getting a little late. It takes about 60 days and will be too hot then. I'd suggest going for the cucumbers -- which kids LOVE to pick, and tomatoes. You can start lettuce again in August. ----- -------- AUTHOR: Julia TITLE: The Upside of Urban Gardening DATE: 5/12/2009 10:31:00 AM ----- BODY:

I moved into my house in the dead of winter 2002. I didn’t meet my new neighbors until the spring thaw when everyone ventured out to start cleaning up their yards.

One spring afternoon as I approached my house after running errands, I noticed three grey haired men, probably in their 70’s, hunched over a shovel in my front yard. Not yet familiar with the neighbors, I was quite suspicious. What could they be digging up?

As it turns out, they weren’t digging up; they were digging “down”. As in, they were transplanting lilac bushes into my yard. Louie, who lived in the house behind me, wanted to trim back his lilacs which had spread too much along his yard. Rather than throw away perfectly good plants, he decided to give them to me – the new kid on the block. He enlisted Tommy and Paul, who live next door, to help. They planted one tree in the front and one in the back. By the time I discovered them, Tommy was replacing the last shovelful of dirt over the exposed roots and Paul had pulled out my garden hose to give them a good soaking.

I adore fragrant spring flowers. Before I lived in a house, and could grow my own, I would buy hyacinth bulbs for my apartment. In the spring, I breathe extra-deep just to inhale as much wonderful scents as possible. I had never owned a lilac before, so I didn’t know what olfactory treat was in store.

I didn’t learn until later that lilacs require a 6 year recovery period from the transplant. Every spring, I would inspect the new growth for buds hoping that it would sprout flowers.

Finally, this year – my seventh spring in this house, the long wait is over. The lilacs bloomed.

Thank you Tommy, Paul and Louie for such a wonderful gift!

Labels: urban gardener

----- COMMENT: AUTHOR:

noble pig DATE:5/12/2009 12:17:00 PM That is seriously an amazing gift. Congrats on the birth of the flowers! ----- COMMENT: AUTHOR:

Dewi DATE:5/12/2009 12:39:00 PM Aww, 6 yrs to recover seem like a long time..
I love Lilac very much, I also planted them in my back yard couple years back, they haven't give me any single flower yet. Maybe that explain why. ----- COMMENT: AUTHOR:

giz DATE:5/12/2009 01:15:00 PM What nice neighbours. You picked the right place to move. ----- COMMENT: AUTHOR:

Unknown DATE:5/12/2009 02:04:00 PM This is truly a gift that says "we hope you will be in our neighborhood for a long time." It has the hopefulness of planting asparagus. ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/12/2009 03:07:00 PM Beautiful post, and how right you were to have patience, because now the lilacs are rewarding you. ----- COMMENT: AUTHOR:

Penny DATE:5/12/2009 03:30:00 PM Just think, someday you can thin your plants and pass on the gift to some new kid on the block.

From reading your blog, I'll bet that you have already thought of that.

Enjoy your gift each and every spring. ----- COMMENT: AUTHOR:

Heather DATE:5/12/2009 06:48:00 PM yay for lilacs! they're so beautiful :) ----- COMMENT: AUTHOR:

Reeni DATE:5/12/2009 08:18:00 PM How sweet!! Our lilacs just bloomed for the first time in almost as many years. ----- COMMENT: AUTHOR:

Melissa DATE:5/12/2009 09:27:00 PM What a lovely story! ----- COMMENT: AUTHOR:

Julia DATE:5/13/2009 08:11:00 AM noble pig -- Thanks!

Elra -- the other thing I learned this year, is that I was supposed to prune the trees. In future years, I'll get even more blooms.

giz -- I agree!

Karen -- I love the asparagus analogy. Those take 5 years, right?

Lydia -- I'm loving the fragrance... I even have enough to bring a cutting inside.

Penny -- I'm actually sharing my raspberry bush with my other neighbors. I have a few years before I can share the lilac.

Heather -- So true.

Reeni -- Great for you too!

Melissa -- thanks! ----- COMMENT: AUTHOR:

grace DATE:5/13/2009 10:19:00 AM i had no idea it took so long for lilacs to recover like that--good to know! and it seems like you moved into a wonderful area, chock-full of kind old fellows. :) ----- -------- AUTHOR: Julia TITLE: Where the Wild Things Are DATE: 5/06/2009 09:14:00 AM ----- BODY:

Nowadays, it seems you can get anything, any time of year. Asparagus in January? No problem… probably flown in from Chile. Apples in August? New Zealand. Even "wild" mushrooms aren’t wild. They’re cultivated, and perhaps generously called exotic.

I love spring for so many reasons, but especially for the seasonal spring foods that are truly seasonal. Ramps (wild leeks), for example, are only available in the May.

Ramps taste like a cross between garlic and scallions, with a white bulb and elongated, broad leaves. Like scallions, both the leaves and bulb are edible. I slice the bulbs thinly and sauté them before adding the leaves. I mix them with spring greens for dumplings or with a mix of peas and asparagus and morels for the quintessential spring vegetable mix.

Pickling ramps helps preserve their spring flavor for a few months longer.

Shad Roe is an east coast spring delicacy, also only available in the spring, when the shad leaves the ocean to mate in the fresh waters of the Delaware river. The roe is harvested in “sacs” (or ovaries if you want to be graphic about it). The thin membrane holds together millions of little roe, the size of typical caviar.

But unlike caviar or taramasalta, the roe is fresh, not salted or preserved. The flavor is sweet and earthy (like fresh-water fish) with a mild saltwater taste.

I pan-fried shad roe with the classic garnishes of capers and bacon, and the less classic pickled ramps. I made a sauce with balsamic vinegar, tomatoes (canned from last summer) and butter.

The greens in the background is from the first harvest of my own mesclun. No dressing, but enough other flavors on the plate that it really didn't need anything.

Labels: ramps, shad roe, urban gardener

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Rob Sama DATE:5/06/2009 03:37:00 PM I made shad row last week. It's like sweetbreads from the sea... ----- COMMENT: AUTHOR:

Heather DATE:5/06/2009 08:12:00 PM i just pre-wrote a post about ramps too!! they're so amazingly delicious!!!! mmmm. ----- COMMENT: AUTHOR:

Reeni DATE:5/06/2009 08:22:00 PM I've never had a ramp. But I love garlic and scallions. I will have to look for them, I would love to try them. Your dish looks delicious! ----- COMMENT: AUTHOR:

Dewi DATE:5/07/2009 01:14:00 PM I saw ramps yesterday at my local grocery store. I didn't buy, but now I am tempting. I actually want to grow my own if possible. I guess it's too late now.

That pickle ramps, sounds so tempting...
Cheers,
elra ----- COMMENT: AUTHOR:

Emily DATE:5/07/2009 05:17:00 PM I've never had ramps, but I'm excited to try them! ----- COMMENT: AUTHOR:

Julia DATE:5/08/2009 07:42:00 AM Rob -- and I love sweetbreads too! Great analogy.

Heather -- Can't wait to see what you did with the ramps. I just saw a recipe for ramp pesto... yum!

Reeni -- I think you would love them!

Elra -- That would be great if you could grow them... I've never heard of anyone doing that.

Emily -- you should! It's definitely a spring treat. ----- COMMENT: AUTHOR:

Melissa DATE:5/08/2009 07:59:00 PM Finally tried ramps last weekend. Loved them! Don't know if I want to post the dish though, I actually didn't photograph it well. But it was a simple pasta with the ramps and olive oil and a bit of parm reg. I was amazed at the taste. Hard to describe and very strong (in a way I liked, obviously). ----- COMMENT: AUTHOR:

Julia DATE:5/09/2009 07:47:00 AM Melissa -- I"m glad you tried them and liked them! I just bought more yesterday. And as you can see, bad photography never stops me from posting! ----- COMMENT: AUTHOR:

Jude DATE:5/10/2009 07:48:00 PM I love ramps. Gonna have to try that pickling recipe if I can still find them here. ----- -------- AUTHOR: Julia TITLE: The First Salad of the Season DATE: 5/04/2009 09:51:00 AM ----- BODY:

Less than two weeks after I started thinning the arugula, mizuna and tatsoi sprouts, I harvested my first salad. The leaves from the first cutting are softer and more mild in flavor than later cuttings. Even so, the salad is far superior to anything I could purchase in the market.

Labels: urban gardener

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ChristyACB DATE:5/04/2009 11:05:00 AM I had my first "complete" salad harvesting this weekend too! With fresh leaf lettuces, radishes, baby carrots, green onions and strawberries...who could stop themselves from enjoying it?

Congrats! ----- COMMENT: AUTHOR:

Lori DATE:5/04/2009 11:18:00 AM I am so jealous, havent even got my garden in yet. I just love arugula. I can not get enough of it in the Spring. I make this salad with asparagus, balsamic and gruyere. Oh, I can not wait to have it! ----- COMMENT: AUTHOR:

noble pig DATE:5/04/2009 02:34:00 PM Congrats! All the micro-managing and cutting of the lettuce paid off! I'm jealous! ----- COMMENT: AUTHOR:

Selba DATE:5/04/2009 09:04:00 PM I read your profile, you studied Indonesian culinary? Was it interesting? :)

My mom also loves to plant some cooking stuff like basil leaves, red hot chili padi, kaffir lime, salam leaves and more, on our roof garden. ----- COMMENT: AUTHOR:

Penny DATE:5/04/2009 10:08:00 PM Congratulation! It looks divine!

How did you dress it?

My husband would make it disappear at the kitchen sink. He adores lovely greens. ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/05/2009 12:16:00 AM That's exciting! Did you dress it, or just nibble from the bowl? ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:5/05/2009 05:23:00 AM A friend of mine was arguing with me about the benefits of local food the other day. I will have to show her your photo. A picture is worth a thousand words! ----- COMMENT: AUTHOR:

Julia DATE:5/05/2009 06:37:00 AM ChristyACB - Congrats! That sounds awesome, but I still have a ways for the other things.

Lori -- Sounds like a great salad!

noble pig -- thank goodness, otherwise I would never be able to live it down.

Selba -- Bali was so, so interesting! It was my first exposure to SE Asian cuisine and I learned SO much.

Penny -- no dressing on the first salad. I served it on the side of my dinner plate so it absorbed some other juices, but was mostly plain. Delicious!

Lydia -- nibble? That sounds so dainting. You would have laughed if you saw me.

TW - I can't imagine what the argument against local food would be. ----- COMMENT: AUTHOR:

Sara DATE:5/06/2009 09:07:00 AM Lucky you! I've never had great luck with growing my own salad greens. ----- --------