Garden Variety

As promised, here is a Garden Update.

First: All of the rain we’ve gotten has made gardening a challenge. Simply put, we just had too much water!

The plus side of all the rain? We have ha so many greens!

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lettuce, Swiss chard, beet greens.

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On repeat, Beets and greens, Swiss Chard, more lettuce (oak leaf, I think?)

The potatoes have also exploded… Farmer Ben got a little excited and dug up one of the plants… when the rest are ready, we’re going to have to clear out an entire closet to store them…. but there’s something about home-grown potatoes. So good.

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These will be perfect in breakfast burritos.

Our scallions, chives and dill are taking over. We also had a ridiculous amount of cilantro, but we had to pull it and dry it because of all the water.

Chest High Dill... this has been pulled and is now drying.

Chest High Dill… this has been pulled and is now drying.

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Some of my favorite things….

Our peppers and eggplant are only doing so-so…it’s going to be sheer luck if we get a big yield this year. But we have gotten a few jalapenos.

The tomatoes (my favorite) were off to a rough start but have since flourished. I can’t wait until they all ripen! We even got a couple of random plants that popped up. Score!

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The corn, beans and squash are coming along.  Ben is a big fan of the three sisters method, as you can see. We planted a red corn (bloody butcher, I think) for drying and a later season bean.

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Teamwork in Nature

The garlic seems to keep coming back, but we’re not sure how. It’s a survivor.

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Garlic and Carrots…and more squash.

 

The chocolate mint won’t leave.

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Chocolate mint jungle. There is no way to kill mint or to remove it from your garden once it’s been planted: In other news, this has all been pulled and is now being dried for tea.

Our sauce tomatoes (Paisanos) are doing the best out of all the plants. We’re going to be making a LOT of sauce in the next couple of weeks!

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tomato jungle

Farmer Ben and I had a lot of winter squash this year and we put the seeds in our composter. Well, sometimes when you do that, you get mystery plants that take over half of the garden…

This squash plant?

First we thought it was zucchini, then we thought and 8-ball zucchini…then an acorn squash. Now we think it’s a pie pumpkin. Whatever it is, we are going to have a lot of them.

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Can you guess what this is?

Our beets and greens did pretty well. The beets were small, but so tasty and we got a huge yield of beet greens (and to be honest, that’s my favorite part anyway).

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Beets… and more squash.

Again, our beans seem to be doing pretty well, and they provided the perfect shaded area for our lettuce.

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Bean Tee-Pee

We also had Swiss Chard come back this year. Not that we mind because we both love it.

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A box of Chard

Here are some more photos of our mystery squash. Does anyone know what kind it is? Again, we are narrowing it down to pie pumpkins… but we could be wrong.

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And last but not least, here is our potato jungle. I think potatoes are the my favorite item to harvest and it looks like we are going to have a lot of them.

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So there you have it… Farmer Ben’s been working really hard, and although the garden isn’t exactly as we planned it out this year (random squash, Swiss chard and tomato plants, mint take-over), we are enjoying the fruits (err…veggies!) of our (mostly his) labor.

We’ve also been able to share with our friends and loved ones, which is an equally amazing feeling.

What are you growing this year? Did you have any mystery plants? What challenges are you dealing with in your garden?

Happy Friday!

 

 


Fresh Picked Plates-July

I love local food…especially when it’s coming straight out of the garden or from a farm down the road.

Even though the growing season has been slowed down with all the rain, we’ve been very blessed with loads of arugula, radishes, swiss chard, beets and beet greens, chives, scallions, cilantro and lettuce. We’ve also been picking up beans, carrots and other veggies, along with local meats, eggs and cheeses at the market or our co-op.

My favorites (potatoes, tomatoes and peppers) are coming along and I can’t wait… we’re also going to have a squash and bean surplus…perfect for the freezer!

Anyway, here is a peek at how we’ve been using up all of our greens lately (please forgive my less than stellar photography skills):

A simple salad

A simple salad with radishes, goat cheese and chicken.

Roasted beets that we've been putting in everything!

Roasted beets that we’ve been putting in everything!

I was on a butternut crust pizza kick a few weeks ago:

A squash pizza crust with chicken, scapes, local cheese and Ben's BBQ Sauce

A squash pizza crust with chicken, scapes, local cheese and Ben’s BBQ Sauce

A Squash Pizza with arugula, garlic scapes and olive oil.

A Squash Pizza with arugula, garlic scapes and olive oil.

But we always love our giant salads…

Another delicious salad with carrots, beets, beet greens, avocado

Another delicious salad with carrots, beets, beet greens, avocado

A simple green salad topped with yellow carrots, scallions and a mustard vinaigrette.

A simple green salad topped with yellow carrots, scallions and a mustard vinaigrette.

Beet greens and swiss chard topped with goat cheese.

Beet greens and swiss chard topped with goat cheese.

Cold soba noodle salad over greens (salad has green beans, green tomatoes, peppers, scallions, cilantro)

Cold soba noodle salad over greens (salad has green beans, green tomatoes, peppers, scallions, cilantro)

And we’ve had a few other tasty hot meals:

Lasagna rolls (ricotta made by me) and a big salad with chevre.

Lasagna rolls (ricotta made by me) and a big salad with chevre.

Local Pepper stuffed with barbecue pinto and adzuki beans, black rice, local cheddar and topped with chives.

Local Pepper stuffed with barbecue pinto and adzuki beans, black rice, local cheddar and topped with chives.

And here are some of my meals I’ve been packing for breakfast/lunch:

First potato(!) with eggs, local cheddar and chives and a big beet and green salad.

First potato(!) with eggs, local cheddar and chives and a big beet and green salad.

Beets, Swiss Chard, Beet greens, carrots, cilantro, mint, scallions, grilled veggies, a local burger and pecans with a roasted garlic vinaigrette

Beets, Swiss Chard, Beet greens, carrots, cilantro, mint, scallions, grilled veggies, a local burger and pecans with a roasted garlic vinaigrette

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Swiss Chard rolls with rice, dill, garlic and lemon juice, big green/beet salad

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Green pepper stuffed with rice, and local chicken sausage, eggs, onion, and eggplant

 

What about you? What’s your go-to summer meal? What’s been on your plate lately?


A Fresh (Picked) Plate

Today I came home to a wonderful surprise. Farmer Ben had been playing in the garden and had some gorgeous veggies to prove it… and then, per usual, he turned it into a wonderful dinner for us to share. Take a look!

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Cabbage rolls, cucumber, beets, tomatoes, and potatoes–all picked today!–paired with local eggs and some chili sauce (a Farmer Ben specialty) from last year’s peppers. I am so excited to enjoy this meal, it’s the first big pick from the garden, other than a few small tomatoes, herbs and tons of lettuce. Not pictured: beet greens and swiss chard… and a giant tomato! I hope you all enjoy your dinners as much as I am going to enjoy this one. Happy Monday!