Garlic & Shallots

The finishing touch to the winter garden...

I planted a bed full of garlic:

• half hard-neck 'mystery' variety that I had on hand from this past year's crop
• half California soft-neck

I planted a small bed of shallots:

• 10 Red
• 12 Rodriguez
• 12 Bonita

Heading into the Winter Garden

A big shout-out to Rouse the Spouse for all the gardening work he has done this month! Without his help there would be no winter garden this year. As it is, the beds are cleared of summer crop detritus, mulched, and in good shape. All the pathways have been heavily mulched to deter weeds. He planted a variety of lettuce, turnip, kale, and spinach seeds which have germinated and sprouted. He set out pac choi and collard plants. Can't wait to eat all those winter greens!

Today, Evalyn and I worked together to begin the row-cover set-up. I took the pre-cut pvc pipes down from storage racks in the shed and piled them on the ground. She pretended to be a horse, grabbing a length of pipe in each hand and dragging them like a sled behind her to the garden, where we tossed them over the short fence. Then, she stood on one side of each bed and I stood on the other and we inserted the pipes into place to make hoops. A good helper sure does make the job more fun!

Next step will be to spread light-weight gardening fabric over the hoops.

Report on the Hibiscus Sabdariffa Experiment

Fail!

Betsy, my go-to master gardener, says not enough sun in the selected location for those plants to thrive, i.e. bloom and set seed, in the available seasonal time. The story of my gardening life ... and the price one pays for living in the woods.

Malabar Spinach

One plant is all you need!

I wish I could say we have enjoyed eating these unusual greens all summer, but we really didn't like the taste, or the texture, of the raw leaves. Rouse the Spouse thought it tasted "weedy". Indeed, some reviewers declare that it tastes like "grass" or "dirt". In addition, we found it to have a very unpleasant slimy feel in the mouth. As a result, I was never tempted to take it to the next level, actually cooking it. I read that some folks find that cooking improves the taste, especially if leaves are left whole and not cut (less slime). I may have to try that next time.

In the meantime, it creates a stunning focal point in the garden! But I do believe this thing could get out of hand. So many berries! Will the birds like it? Will it become noxiously invasive?? I think it's time to get it out of the garden before the seeds get widely dispersed.

heart shaped leaves, prolific tiny pink flowers & dark purple berries

one plant covered my cedar pole tepee
basil growing at the base of the mature m.spinach plant

More info from the Brooklyn Botanic Garden

Hibiscus Sabdariffa

a.k.a. Roselle, Red Sorrel

Good news ... flower buds are present!

A sure sign of the end of summer, these plants begin to bloom as days shorten. Hope there's time between now and frost date to collect plenty of the calyces for making tea! Harvesting encourages more flower buds to develop.

In addition to tea:  "The small leaves and tender branch tips are a refreshing addition to fresh salads. You can also use them to make a tea or jam similar to the ones from calyxes. You don’t need to add pectin because hibiscus leaves contain 3 percent pectin. Hibiscus tea needs to be boiled to get the deep red color and great flavor."  How to grow hibiscus from Mother Earth News

Info about harvesting from Green Talk
More harvesting info and how to process from Tyrant Farms

About those late season green beans...

Good try, but the bunny rabbit has consumed every baby plant!

Okra Gumbo

Isn't that phrase actually a redundancy?
From the google dictionary...

gum - bo
noun
noun: gumbo; noun: Gumbo
1. okra, especially the gelatinous pods used in cooking.
2. (in Cajun cooking) a spicy chicken or seafood soup thickened typically with okra or rice.

Whatever. It makes my mouth water!

My recipe for Okra Gumbo (okra soup) is based on Emeril's Shrimp and Okra Gumbo - made with NO roux! Perfect for the gluten-free folks in the family. Emeril got me off to a good start, but I do believe mine is the better version :-)

Sue's Okra Gumbo
2 pounds okra, caps removed, cut into 1/4" rounds
1/4 cup olive oil
2 cups fresh tomatoes, peeled, seeded, chopped (or 2 cups chopped canned tomatoes)
1 cup onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup roasted poblano peppers, chopped
1/4 cup basil pesto
1 1/2 teaspoons salt
1/4 teaspoon cayenne
5 bay leaves
1/2 teaspoon dried thyme (or equivalent fresh, if you have it)
6 cups water or broth (chicken or veggie)
1 pound medium shrimp, peeled and deveined
1 pound pre-cooked andouille sausage, sliced

Heat the oil in a large pot over medium heat. Fry the okra, stirring constantly, for 10 - 12 minutes, or until most of the slime disappears. Add tomatoes, onions, celery, peppers, and cook, stirring often, for 18 - 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared. Add basil pesto, salt, cayenne, bay leaves, thyme, and water (broth). Stir and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. Stir, add the shrimp and sausage just until heated through. Remove from heat. Delicious served over rice.

Another inch of rain last night!

Tomato Season Always Ends Too Soon

We had a deluge last Thursday and Friday. 5 - 7" of rainfall were reported in the area, within 48 hours!

While the cherry tomatoes are barely hanging in there, the full sized tomatoes are done for... dead, brown, wet leaves hanging down. They look terrible. I've picked all the tomatoes that have color and am allowing them to continue the ripening process on the kitchen counter.

I decided to harvest all the green roma tomatoes and roast them up with tons of garlic for use in sauces and soups. Disappointed to report that I had a significantly smaller harvest than anticipated. Lovely green tomatoes, with no visible sign of decay, were rotten to the core when I cut into them. I managed to scrounge up one sheet pan full of quartered fruits.

The okra is still prolific and delicious, but some of it is getting "warty" ... stinkbugs at work. I see them on the plants. Tomorrow morning, I'm going on a stinkbug hunt and will attempt to drown every one I see, adult and baby, in soapy water. Dad gum bugs!

Roasted Romas

The kitchen is being taken over by tomatoes.
The basil is at its peak.
First step... roast the romas!

Roasted Tomato Sauce
from Martha Stewart

Do I want green beans this summer?

Yes. I've decided. Definitely, yes.

The pitiful few Rattlesnake pole beans, left to fend for themselves, with relatively no support, is not satisfying the need for beans around here.

Today, I planted two rows of Jade bush beans and two rows of Blue Lake stringless pole beans. It should be good timing. Mother Nature has recently soaked the garden and is scheduled to drop more blessed rain this week.

Jalapeño Peppers

The kitchen is toxic with the smells of vinegar and hot peppers. Coughing, sneezing... it'll clear your head! On the menu today... pickled jalapeño peppers. Here's the recipe:

Ridiculously Easy Jalapeño Pickles
from the "Fat Free Vegan Kitchen"

Ingredients

• 8 ounces jalapeño peppers (number will depend on size of peppers)
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/2 cup white wine vinegar or more cider vinegar
• 2 cloves garlic sliced in half lengthwise
• 3/4 teaspoon salt
• 1/4 teaspoon red pepper flakes optional

Instructions

1. Prepare jars and lids by cleaning them well in hot water. One recipe will fill 2 8-ounce jars or 1 16-20 ounce jar, approximately.
2. Wearing protective gloves, slice the peppers about 1/4-inch thick; discard the stem ends. Pack the pepper rings into jars.
3. Place remaining ingredients into a non-reactive saucepan and heat until it comes to a full boil.
4. Pour the vinegar mixture over the peppers until it covers them, and arrange the garlic slices on top. Seal the jars and allow them to come down to room temperature before refrigerating. You can use them immediately, but the flavor will mellow a little if you let them rest for a couple of days.
5. Jalapeno pickles should keep in the refrigerator for several weeks. Discard if any signs of mold appear.

I'm sad to report that the hot pepper bed is not doing so well this year. The jalapeños are producing a prolific crop, but the anaheim, the banana, and the poblano peppers are not setting fruit.

I hear from local gardeners that the failure to set fruit is a problem with lots of different plants this summer. Apparently, we had a spell of hot, dry weather at a crucial time.

Putting it Up

mise en place - everything in its place

blueberry jam & sweet pickle relish

We've had another good year of blueberries. Today I put up 9 jars of jam. Next week I'll make a blueberry pound cake for Rouse's birthday. In between, we'll eat our fill of fresh berries on cereal, yogurt, salads, pancakes ... and of course out-of-hand. And that will be that until next year!

The cucumbers, on the other hand, have not been prolific this year, but we have had enough to enjoy fresh refrigerator pickles. Plus, I did manage to get a batch of sweet pickle relish in the pantry.

Thinning / Transplanting the Mexican Hibiscus

I'm excited about the newest crop in the garden this year ...  roselles, hibiscus sabdariffa, Mexican hibiscus.

I had very successful germination rates with the seeds that Betsy gave to me. I thinned the plants before we went to France, but they still ended up a bit crowded as they grew. How I hate to pull up perfectly good plants! And these were bigger than ideal for transplanting... but what the heck?! Nothing gambled, nothing gained. I dug them up as carefully as I could, trying to maintain the integrity of the main tap root as well as the peripheral roots. Now, I hope they are as tolerant to disruption as their cousin, okra! I have to admit, they're looking a little sad in their new bed.

newly transplanted hibiscus plants in the foreground, okra behind

Edamame

The edamame is done!

The green soybean crop reaches maturity all at the same time, depending on the amount of sunshine the plants get. When the pods are plump... and before they begin to yellow... it's time to harvest.

We got 6 pounds of beans this year.

Sunny Flowers in the Garden

Tall Sunflowers

Giant Cactus Zinnia

After ...

A garden can change a LOT in two weeks!

I returned from vacation to beds overgrown with weeds and plants that I can't even guess where they came from! Tomato plants, tied up and supported as well as possible before leaving the country, had grown enough to flop and break. The basil was in serious need of cutting back. The Mexican Hibiscus seedlings were hidden within a crazy inundation of grass. Monster gourd plants were flourishing!

Thankfully, it didn't take long for me, along with some good help from Rouse the Spouse, to get all the beds cleaned up, back in order, neat and tidy. Check out the okra in the middle bed in the photo below. It's ready for hot weather!

The garlic was not quite ready to pull the day we left for France. By the time we returned, I had almost missed it! The bulbs are now hanging in the shed to dry/ cure, but there will be no pretty garlic braids this year. The greens are too far gone for that.

There were cucumbers ready to pick! I promptly sliced them and started a jar of refrigerator pickles. You can find the recipe for Refrigerator Pickles on my blogpost dated June 18, 2016 .

The entire crop of salad turnips had to be harvested. Unfortunately, the green tops were riddled with bug damage. They went directly into the compost pile. Some of the roots had grown a bit large, but were still delicious to eat. We ate the smaller ones fresh, as snacks out-of-hand, sliced into salads, or served as crudités. I sliced and braised the larger ones with onions and carrots.

Sue has NOT been in the Garden

I've been traveling in France!

The French love their flowers ... large and small pots, planters, and plots everywhere. We enjoyed so much fresh and delicious food, starting with the bread and the cheese, and including salads and prepared veggies. We saw a lot of lovely vegetable gardens. While waiting for our lunch one day, we witnessed the chef come outside and snip the basil that appeared on my salad only a few minutes later. Here's a tip for you: When purchasing fresh produce at the French markets, do not touch the picture-perfect veggies!

We loved Monet's garden at Giverny

Monet's lily pond / garden at Giverny

garden outside the Château Fort de Lourdes

formal gardens and reflecting pool at Palace of Versailles

formal gardens at Palace of Versailles

vegetable garden at the Estate of Trionon (Versailles)

vegetable garden at the Estate of Trionon (Versailles)

private vegetable garden at Gavarnie, French Pyrenees

related to gardens: a bee hotel at the jardin des plantes

Before...

I hope Mother Nature will take good care of the garden while Rouse the Spouse and I take off for two weeks in France!

Garlic Scapes

Garlic scapes provide the year's first taste of garlic, and let me tell you, it is potent! Scapes are the flower stalks of the hard-neck garlic. They are beautiful sight to behold. So graceful in their curvy growing habit... they look like swan's necks.

The garlic scapes may be chopped fresh into salads, or lightly sautéd in olive oil, but I have learned that my favorite way to use these tender flower stalks is zinged up in the food processor with a little olive oil to make a very flavorful paste. Simply add to sauces and soups or whatever needs a healthy dose of fresh garlic taste. Save up for future needs by storing in the freezer. It doesn't hurt the flavor at all. I admit, they do look prettier in their natural form, but this is the promise of some good eating to come!

Photo Gallery - Garden in Transition

Room for summer crops

Herbs

Hard-neck garlic scapes have emerged

Salad Turnips

Edamame

Blueberries

Last of the over-wintered greens...

Best Year Ever for Lettuce!

E.F. poses with a beautiful bunch of lettuce

Survivors

We're back to more seasonal temperatures. Today, the high is expected to reach 56 degrees. Time for the big reveal.

First, I uncovered the spinach bed. I pulled back the row cover. Behold! The spinach is thriving! Green, lush, and ... SWEET. I picked a handful and ate it right there.

That was the good news.

The mustard did not fare as well. Check out the blogpost on December 5 to see a "before" picture. Here's the "after" shot. There's no hope here. How do you like me now?!

dead mustard greens

Other crops are definitely cold hurt, but already showing signs of new growth. They will bounce back and live to give many delicious meals. Note that the weeds have thrived under cover as well!

lettuce

tatsoi

pokchoi

collards

kale

Big Snow

The garden is under a blanket of snow ... 8" - 10"! It was beautiful coming down all day yesterday. This is the 2nd snow event of 2018. And it's been cold!

In fact, temperatures in the Triangle area fell below freezing at 2:00am on Sunday, December 31st and did not rise above 32 degrees for 158 consecutive hours at 3:00pm on January 6 (measured at the Raleigh-Durham International Airport). This freezing streak broke the previous record of 157 hours set in January 1982.

We're past all that now, thank goodness, but I'm sure the low temps (days and days under 20 degrees, and as low as 4 degrees) have had a detrimental effect on my winter greens. We shall see.