Wednesday, May 29, 2013
Dear Garden Diary,
Tuesday, July 10, 2012
Dear Garden Diary,
R completed the garden fence on Sunday; allowing me to drill in the final screw. The fence is a work of art, and fills the back yard with the scent of cedar.
It's too bad the garden within has been annihilated by the damn army worms. It's ugly out there - like shrapnel blew through the kale and chard.
The Trichograms are visible in small numbers, not that I've been able to photograph any. I suspect the ants ate more than hatched.
The ridiculous heat of late has kept me from bothering with much of anything in the garden, aside from drought prevention and pea picking. I still have some things to pot, and I have little time to get it all done before we're gone for three weeks. Yipes.
This morning while lying in bed, awake after R left to catch his early flight, I thought of something profound to write about the garden - or about how I feel about something to do with it. It was good, really good..., but it's gone. I actually got up and partially dressed thinking I would sit down with pot of coffee and write it all down, then shook my head, threw off my gown and crawled back into bed. There was no way I'd survive the day in the greenhouse on such little sleep. So, I willed myself to remember that profound thought and went back to sleep.
This is why it's important to keep a notebook and pencil at had at all times. I bet if I had I would have something more interesting to write about.
Somebody recently said they loved the idea of keeping a garden blog, but just couldn't imagine having the time to do it. I can't - as a gardener - imagine not doing it. Before my online journals I always kept written journal - still do, sort of. I will always doodle, and keep a pad and pencil in my garden apron - I don't know how to keep track of everything without notes. I note when I plant things, when pests arrive, buds bloom - scribbles and notes on dirty paper. I've been trying to keep better records of all my plants, inspired by the exemplary excel sheet organization of Northern Shade. Mine are coming along. Along with that darned glossary (which I've been "working on" for a few years now..)
Time is a funny thing. Funny how when you're running out of it so much can get done. So much of everything I do is done in pieces. I wish I had ten times the time I have do get things done, started - breathe life into some imagined projects. Ah well, for the time being I'm happy with keep this scattered blog. It's the best record I have of gardens I've known. My desk is covered in years of notebooks and baggies full of plant tags & empty seed packages waiting to be logged. A hoarder of important stuff.
#twopeasinapod |
This is why I love photography so much - how so much can be said in a photo, one shot. I framed this one of two peas in a pod to show my engagement & wedding rings, the two peas, R's beautiful garden fence, and our summer garden all over everything. A photo that completely defines 'amy's garden' right now, us: two peas in a pod - with our Australian wedding just around the corner.♥ ♥ ♥
My to-do list is long - starting with: finish planting the poor suffering plants in small greenhouse pots. Reseed some things (spinach, beets)..plant more peas again. (The dogs have enjoyed most of the peas this year...as always). ...and on...
I look forward to seeing it all when we return.
Speaking of which, my most important to-do list item in Australia this year is to garden blog the experience. I had such good intentions of doing it last year. With tulips and daffodils blooming along side woody zonal geranium shrubs, bird of paradise plants lining the highway during Christmas in July in the Mountains. At least I can count on my hashtags to bring me back.
Friday, June 22, 2012
in the garden this week....
Dianthus 'Raspberry Parfait' line the small kitchen garden |
Achillea millefolium 'Apricot Delight' Yarrow Globosa Blue Spruce |
Gromit Wensleydale Chief Pea Inspector |
peas pummelled by rain |
Tuesday, June 19, 2012
Thursday, May 31, 2012
Friday, May 25, 2012
in the ground so far:
radish:
Watermelon radish - Chinese origin, ball shaped, red flesh / white skin, Crispy, mild, sweet. Grows best under cooler temperatures. Can be eaten raw or cooked.
Cherry Ball radish: Quick growing, small, round, bright red fruit. Crisp white flesh. Mild flavour.
carrots:
Purple Dragon (heirloom) - Deep purple/red skin with orange-yellow flesh. Sweet, spicy flavour. Medium length, tapered.
Scarlet Nante - Dependable, sweet, and crisp. Bright orange. One of the most popular, easy to grow varieties. Stubbies.
Creme de Lite F1 - Creamy skinned, tapered, juicy sweet flesh. No need to peel, best raw but tasty cooked.
beans:
Velour Dwarf French - Long, purple pods. Stringless, great texture. Compact bush habit; long bearing, disease resistant.
Blue Lake Pole Bean: Smooth, stringless, and strong flavour, meaty texture. Long bearing, dark green pods.
spinach:
Long Standing Bloomsdale - Dark green, thick textured, long bearing. Crinkled leaves, rich in iron. Prefers cool temperatures of spring and fall, easy to grow, likes to be moist.
beets:
Cynindra Formanova - Long, carrot-like dark red roots, tops are excellent greens. Slow to start, great producers. Keep moist.
Barbabietola da Orto / Dolce de Chioggia - Italian heirloom named for a fishing town near Venice. Alternating red and white rings, excellent for greens fresh eating, & pickling.
also:
Peas, lettuce, mesclun, leeks, Brussels Sprouts, kale, Swiss Chard, 'Sweet 100' cherry tomato, 'Yellow Boy' tomato x 2, 'Roma' tomato x 2, Jalapeno Pepper, Asparagus, garlic.
Herbs: Thyme, Lemon Thyme, Rosemary, Sage, Italian Large Leaf Basil, Purple Leaf Basil, Lemon Verbena, garlic chives, onion chives.
radishes 25 May 2012 |
Tuesday, May 15, 2012
Tuesday, March 20, 2012
Spring Cleaning
Spring cleaning swooped into the front garden late Monday afternoon while R was at a meeting. It brought cold beer and a rake, and took about half and hour to make a disaster of it all, and another hour to clean it (ish) before R returned and we went on with our never ending list of things to do.
I feel a huge relief for doing it, but also slight unable to move comfortably - in a good way, bad but good - not sick bad in any way, which if fine by me. My body just wasn't prepared for the sudden session of garden yoga. I cleaned back to the mass of ferns, and broke them down as mulch - that seems to have kept the ferns going thus far, so we shall just continue. Everybody else seems to be returning with enthusiasm.
Lady's Mantle from Heather's garden |
Pulmonaria, Lungwort & Heuchera 'Lime Marmalade |
Columbine, 'Songbird Goldfinch' |
Peas like cool soil, cold even - and can tolerate light frost and snow. Pansies too, and radishes, lettuce too.
I can not wait to start digging in the new bed.., just a matter of time.
I've decided that the greenhouse is going to thoroughly consume me this year with dirty green wonderfulness, and I'm just going to let it have its way with me. I'm going to try to photo document as much as I can without being a pain, and getting the job done, and not killing my iPhone ...what a blessed thing the iPhone is.
Wednesday, July 20, 2011
Dear Garden Diary,
It's been a week since I spilled a large, steaming hot mug of coffee (black) on my computer. Thankfully my data has been retrieved, but the fate of my machine is still in the hands of the guys at Mentor. I could be more patient if we weren't leaving for Australia in four days. ...sigh..
I've lost track of where I was with updating our garden status, ...and now we're about to leave it. N & T, and M will have a lot to raid while we're away - the garden has gone mad, simply mad. It's hard to say goodbye. Hopefully everything will still be producing and blooming when we return.
If Thunder Bay continues to live up to it's name there shouldn't be a lot of need to water, other than for the pots. The garden has required minimal watering this year so far, inspite of the heat wave and forest fires - down here by the bay, five blocks from to be exact, we've had plenty of rain. Rain and heat, rain and heat, it's been absolutely delicious our small vegetable garden.
The peppers have been buried... so,..whatever happens happens. Some are surving down there in the jungle. I've already been picking them and they are yummy - yellow banana peppers, green bells, ..there are some jalapenos I have plans for beofre we leave too.
He was fine, just a little shocked, ..then embarrassed. The Basil was done in instantly, while the Cosmos carry on but with significantly less sturdiness.
Wednesday, June 8, 2011
Sunday, June 28, 2009
Sunday, October 19, 2008
Putting Peas By
Blanch. In boiling water - for 1½ minutes. Cool immediately, drain.
Pack. Leave ½ inch of headroom.
Seal; freeze."
To determine when to pick shell peas, check the pods by eye and feel. If the pod is round, has a nice sheen, and is bright green, it is ready. If the seeds have made ridges on the pod and the pod is a dull green, it's past its prime.
You can pick snap and snow snap peas at any time, but they're tastiest when the pods still have some play around the peas when you squeeze the pods.
Pick snow peas before the peas start to enlarge in the pods.
Frequent harvesting increases yields. Pick every other day to keep the plants in production. Pick any pods that are overly mature; if left on the vine, yields will diminish.
Peas keep best in the shell, so don't shell them until just before cooking.
Calories: 34
Dietary Fiber: 1.4 grams
Protein: 2.6 grams
Carbohydrates: 5.6 grams
Vitamin C: 38.3 mg
Iron: 1.6 mg
Potassium: 192 mg
Magnesium: 21 mg
Putting Food By

ISBN-10: 0452268990
ISBN-13: 978-0452268999
My edition was published by the Stephen Greene Press © 1973.
Edited by Janet Green, authors Ruth Hertzberg (New England Home Economics teacher and County Agent), and heirloom American recipe creator and writer, Beatrice Vaughan advise on everything from root cellaring to recipes for plain Dandelion greens and corn omelets.
There's been a lot of talk lately among the FSRN about ways we can teach ways to "extend" our growing season. Preserving, to take full advantage of everything grown an obvious direction. The basics are simple, but the possibilities for personal touches to recipes are inexhaustible.