Harvest Time Has Begun

The weather has heated up considerably and the garden loves it! Harvest season has begun in earnest now. After a steady stream of asparagus early on and enough rhubarb to make a pie and a cake, there is now a wonderful variety of things to pick and enjoy.

My Garden! Glad I didn't neglect it this year.

The first big harvest of the season was Swiss chard. Suddenly, we had so much of it that I thought I might have to start freezing some right away. We were able to use it all fresh, though, in the form of chard and mushroom galette with goat cheese; pasta with vegan sausage, chard, and beans; a lovely chard and tahini dip that went well with tortilla chips and was equally nice mixed into spaghetti; and a Swiss chard frittata. It’s ready to pick again but I think I’ll let it stand another day or two as there are so many other tasty vegetables that need more immediate attention.

A few pounds of rainbow chard

The zucchini is now coming in fast and furious. At first, I didn’t know if I would get any. It was quite a saga, really. I planted the seeds in one of the beds where we had spread last season’s compost. Well, the compost had various squash seeds that decided to sprout on their own while the ones that I had planted were taking their sweet time. So, as insurance, I purchased a zucchini plant off a rolling rack outside the grocery store. As soon as I planted it, my seeds decided to grow like crazy. By that time, I didn’t have the heart to thin them as heavily as I should have so I ended up with six plants in the 4’ x 11’ bed. The plants seem to being doing well despite the close quarters and I’ve picked eight zucchinis so far.

So, that's a full bed of zucchini!

The cucumbers are coming on strong as well. There’s nothing like a fresh cucumber straight out of the garden with just a little sprinkle of salt. The purple green beans are starting to bean, though it is far from overwhelming. I’ve almost picked enough for a serving.  

Yesterday evening's harvest

I spent this morning harvesting and processing herbs. Three years ago, I went to the Mother Earth News Fair in Burlington, Vermont. This year, with covid-19 going on, they decided to have a virtual fair. I bought a ticket and have been enjoying dozens of videos on a whole range of topics from fermenting to beekeeping to breadmaking. So, this weekend, I decided to try out a couple of the things I learned.

Herbs!

I started by setting up our solar dehydrator. (Here’s a post from four years agoabout the fun, useful tool.) I put sprigs of wild bee balm on the bottom screen to dry for tea. On the top screen went dill, thyme, and just a little bit of lavender.

Loaded dehydrator

Within just about four hours on this lovely, sunny, hot day, the dill and thyme were completely dry and ready to be bottled. The bee balm and lavender needed just a smidge more time. I’ll probably do more batches of herbs as the summer goes on.

Jars of freshly-dried thyme and dill

The fresh basil that I picked got chopped up and went into a bowl with a pound of rhubarb that I had frozen last year and ¾ cups of sugar. This is the base for a rhubarb-basil shrub. I’ll mix in some vinegar after it has set for 24 hours, let it sit again for three more hours, and then combine it with some gin and lemon juice for cocktails tomorrow evening.

Rhubarb-basil shrub in the making

Finally, I made my first ever tincture. I found out that California Poppy could help with sleep and I just happened to have some growing in my un-Shaker garden. My husband and I tried it fresh as tea. There were all sorts of warning online about how bitter the tea was, but I thought it was quite nice. He said he slept really well after a cuppa and it gave me vivid dreams. Fun. One of the Fair workshops was on tincture making so I thought, why not try it with the California Poppy. I put 3.5 ounces of chopped up plant plus 7 ounces of 100 proof vodka into a jar. After about a month, I’ll see what we got.

A tincture to-be

I’m very glad that I pulled myself together this year and am actively working with my garden. I’m not sure if the rabbits who found a home in last year’s garden would agree, but that’s their problem.

My Un-Shaker Garden, Part 2

My un-Shaker garden this morning.

As promised a couple of months ago, here is a report on the second un-Shaker garden. I’m really not much of a flower gardener, but I knew I wanted more pollinators for my vegetables (an appropriate Shaker sentiment). In May 2017, I pulled up the sod along the southern edge of my vegetable garden, laid in some good soil, and planted a mixed pack of annual and perennial seeds. Being an analytical weirdo sometimes, several months earlier, I had sorted the pack of seeds by type and started samples of each to see what would grow. So, I had some seedling started to plant along with the random scattering of seeds.

The brand new flower bed in 2017.

By July, it was a lovely mess of flowers of all different colors.

July 2017

And it was bringing in pollinators too!

Butterfly!

Each spring, I have tried to weed around the perennials and have scattered in a new packet of mixed seeds.

This April, I cuffed the flower bed around again and it is still going strong. The Sweet William seems to particularly like it there.

Garden post-cuffing, April 2020

Sweet William

There is one pink echinacea that has been struggling in the bed for the last few years. Our resident deer will swing by periodically and nip off most of the leaves. But it is still trying and I hope to see it blossom this year again.

They eat my plants but I love them anyway!

The Garden is In!

The 2020 vegetable garden is officially in the ground. I planted all the seeds and transplanted the seedlings on Friday, May 22. It was a lovely warm day without too much sun. As soon as I finished watering in the last of the seeds, a gentle rain began to fall.

First view of the fully-planted garden

My original plan, in light of the global pandemic in which we find ourselves, was to just use seeds that I had on hand from previous years. I was going to call it the “Leftover Garden.” But, I happened to find myself at the big box home store to pick up an item for my job, and saw that there were still lots of seed packets and no one browsing them at that moment. So, I got some. I purchased royal burgundy garden beans, rocket salad arugula, mixed colors swiss chard, black turtle shelling beans, flatleaf parsley, and fernleaf dill to supplement my leftovers. Those leftovers include rattlesnake beans, purple dragon and St. Valery carrots, Chicago pickling cucumbers, oakleaf lettuce, Cascadia sugar snap peas, and black beauty zucchini. Some of those seeds are as much as six years old, so we’ll see what happens.

I decided once again to try growing some of the tomatoes in buckets. Last year, I had troubles with both woodchucks and deer disturbing the plants where they were on our back patio. I ended up moving the buckets into the main garden last year, and then proceeded to ignore them as I was doing with the rest of the garden. This year, I’m trying again with the buckets on the patio, but with an inelegant yet hopefully successful solution. We got some leftover plastic mesh from the building site of my in-law’s new house. I wrapped it around the buckets as a barrier to furry menaces. I hope it works well. I also planted four tomato plants in the garden proper. It will be interesting to see how they do in each location.

Spooky tomato plants! Pink brandywine, black vernissage, black cherry, and red cherry, like last year

We also decided to rebuild the plant teepee in the front yard. Last year we (meaning my husband in this case) tried loofah sponges with surprisingly great success. This year, he planted birdhouse gourds. The seeds are leftovers from several years ago, so, again, we’ll wait and see.

Front yard teepee take two.

In the few days between then and now, all the pepper (Poblano and sweet banana), tomato, and basil seedlings have perked up nicely, and the arugula, cucumbers, and shell beans are sprouting.

Arugula

Black turtle beans

Some squirrels have been digging in the beds, making shallow little round indentations in the soil, but they’re only disturbing the seeds by chance. It’s annoying, but not the end of the world. I have seen some blue jays hanging around in the garden too. Hopefully, they won’t cause any trouble. Never can tell with those tricky birds. They’re too clever for everyone’s good sometime.  

I wish I had a better picture than this fuzzy one, but the jays have been too quick for me so far.

Dandelion Jelly

Sometime this spring, I stumbled across the idea of dandelion jelly. I think it was a Facebook post from Mother Earth News, but I can’t be sure. When I looked out the front door yesterday morning, and saw all the dandelions in our yard, I decided to make some.

Just a few of the dandelions in our front yard.

I grabbed a big ol’ plastic bowl, and headed out around 9:30 in the morning. It had rained overnight, but the lawn was drying out, and the dandelions were perking up for the day. One interesting thing about foraging like this is that I wasn’t the only one after the little yellow blossoms. After I grabbed my first black slug (and apologized to the little thing profusely), I became more aware of my competition. Quite a few tiny green leafhoppers were hanging out on the dandelion heads, and the honeybees were out working busily. Part of me was concerned that I was taking food away from these creatures that we share the world with, but every time I stood up, stretched my back, and gazed over the yard, I saw there were plenty for all.

My buzzing competition.

My squishy competition.

I have to say, I am glad I am in fairly good health and physical condition. There was a lot of squatting involved in picking dandelions. It took about an hour to fill my bowl, and when I brought my haul back into the house, our cat was duly impressed.

He does seem impressed, right?

Okay, so now I had a giant bowl of dandelion heads, an impressed cat, and very sticky, orange hands. The next step was to pull all the yellow bits of the blossom off the green parts. (Can you tell I’m a historian, not a botanist?) I did this by twisting the base of the flower, and plucking the petals out in clumps. In a way, it felt like plucking a chicken, but I’ve never done that before either, so I’m just guessing.

After a little over an hour of blossom plucking, my husband joined in the efforts. Maybe another hour later, we finally had four lightly packed cups of dandelion bits with which I was to make a tea.

We stopped plucking when I had just enough done, and I actually returned maybe a quarter of the dandelion heads I had picked to nature.

Before starting all of this, I asked Mr. Google for a dandelion jelly recipe. I found quite a few, and ended up choosing one from Lonely Pines Farm. So, as guided by this recipe and all of the others I found online (there really is very little difference in the recipes out there), I poured four cups of boiling water over my pluckings, and let it steep 24 hours. The tea smelled a bit like steamed asparagus to me.

Dandelion tea just beginning to steep.

And dandelion tea after 24 hours.

 After straining the tea through cheesecloth to pull out all the flowery bits, I added the tea, two tablespoons of lemon juice, and one box of Sure Jell to a pot and brought it to a boil. I added four cups of sugar, brought it to a boil again, and let it boil for about two minutes. Then I ladled it into waiting jars. I filled seven small jelly jars and three half-pint jars. The jars then went into a hot water bath for ten minutes. I had gotten the water bath going before I even strained the tea so it had time to get up to a boil.

Jars of dandelion jelly straight out of the bath.

Some people online wrote that dandelion jelly tastes like honey, others that it tastes like sunshine, or joy. It certainly has a honey quality to it. I just tried a little off a spoon, and now I want waffles.  

He actually wasn’t that impressed.

My Un-Shaker Garden, Part 1

When I first built and laid out my vegetable garden six-ish years ago, I based it on the Shaker style. (Hence, the name of this blog). I love the look of gardens I have seen in person at Shaker historic sites and in photographs. I love the order and practicality of them, but primarily, I love the aesthetic. It is very un-Shaker to create something for beauty’s sake, but since the vegetable garden is functional, it gets to slide. Flowers, however, are right out!

Just a rose by the window. Nothing to see here.

The Shakers eschewed planting flowerbeds if there was no reason to have them beyond enjoying something lovely to look at. There was a loophole, however, when it came to medicinal gardens. If flowers were helpful then it was okay for them to look nice, as long as you didn’t admire them too much for their beauty. I have to say that when I intentionally created my first flowerbed here, I did not care if the plants could do anything more than be pretty.

When we first moved here, we found some flowers pushing their way through the junk piled on the east side of the garage. There were peonies, daylilies, irises, and a rose bush. I wondered why the previous owner had planted these perennials on the back side of the garage, as it was, when you cannot see them from the house. It turns out, that the plants enjoyed the spot, so why not add to them?

The "before" view with old pool pieces and a plastic pond we dug up.

I started planning my new flowerbed in the winter of 2015-2016. I bought seeds to start orange milkweed, lavender, red chrysanthemums, and pink and white Echinacea. The autumn before that, my husband found wild purple bee balm seeds in a field while working and brought them home. I started them too. So, in May 2016, I cleared off the abandoned flowerbed, and dug out some extra room for the seedlings.

All cleaned up and ready for more plants.

My precious little seedlings ready for their new home.

Once in the ground, my little plants didn’t look like much, but a couple months later they had filled in nicely.

August 2016 - They're settling in well!

Then the deer found the garden. We have a decent population of suburban deer in our neighborhood, as can be seen in quite a few of my previous posts here. Well, I never did get to see the chrysanthemums bloom as the plants got devoured long before they could even think of sending up buds. The Echinacea was chomped right down to the ground too. The lavender did well, and the orange milkweed went gang-busters. I’ve got lovely patches of it all around the property now. The wild bee balm also did very well; almost too well. I have learned to treat it with little mercy so it doesn’t take over the entire bed.

2017 - How lush!

I have kept the flowerbed up, more or less, over the last few years. I added a couple more plants that grew from a mixed packet of seeds I planted in a second flowerbed (more about that bed in My Un-Shaker Garden, Part 2, coming soon). Each year, the flowerbed is different and lovely.

The flowerbed got a bit neglected in 2018, but it still looked nice!

 I didn’t really have a reason to plant the bed in the first place other than wanting some pretty flowers, but it has turned out to be a favorite spot for bees and butterflies. Its success in bringing in the pollinators inspired me to plant a second bed, right next to the vegetable garden. (Again, read all about it in Part 2.)

A bee in the bee balm. Makes sense.

I haven’t had a chance to get out and clean up the garage flowerbed yet this year. I was going to do it on a nice day about a week ago, but a dead tree is looming over it caught upon a mostly dead tree, and the windiness of the day made it feel unsafe to be there. I will get to it though, and maybe see what new flowers I would like to add this year.

Grandma always liked the orange milkweed, but it didn't grow that well on the mountain. I wish I could share it with her now.

Seedlings!

I just wanted to give a quick update on the progress of my seedlings. I planted Poblano pepper seeds on March 7. They were the only seeds we picked up before Covid-19 hit. When I got them, I figured I would just come back later to pick out the rest of the seeds. Alas, that has not and may not happen.

My lovely, strong Poblano seedlings

I started my tomato seeds on March 30. I had in mind what tomatoes I wanted to grow this year – Juliettes are a favorite of mine, and I was thinking of planting a Roma variety for sauces, and maybe a big beefsteak (even though I haven’t had that great luck with them in the past). Well, I had four variety of tomato seeds on hand from two years ago, so those are what got started – red cherry, black cherry, black vernissage, and pink brandywine. I grew them all last year rather unsuccessfully, but that was mostly due to my inattention and too much rain. They are good tomatoes, and I think it’s good that I’m giving them another chance. The seedlings are putting on their first sets of real leaves, and are looking well.

Assorted tomato seedlings

I also decided to start some sweet banana peppers as I had the seeds from last year. They came free with an order, and actually grew quite well. I started some basil as well. I wanted to start some parsley and other herbs, but I have no spare herb seeds from years past. I’ll just have to go without or see what I can find after stay-at-home orders are lifted.

Basil seedling – taken with the new macro lens on my phone

I don’t plan on starting any other seeds. I will be able to direct sow everything else. I am hesitant to make a full garden plan that uses just the seeds I have on hand because I hope to actually get some of the varieties I had originally wanted for this year’s garden. I generally don’t plant the bulk of the garden until the end of May, so there may still be time to buy some more seeds; if they aren’t all gone from the stores by them. Victory Gardens, or at least earnest attempts to start Victory Gardens, seem to be a thing this year.

I really do love this new lens!