Saturday, 8 September 2012
Quick Garden Reminders
Topic: Garden
It's Fall--so plant something!
It may sound counter-intuitive, but I'll bet you have already started to buy Spring floral bulbs for planting in the next few weeks. So it shouldn't be unexpected to think about other bulbs, would it?
So, let me remind you that this is also the time to plant GARLIC BULBS.
Plant the individual cloves of garlic in prepared soil, tips up. They will develop into garlic next year, that you can harvest after it blossoms in July of next year.
Here's a great link for assistance
http://www.thedailygreen.com/green-homes/blogs/organic-gardening/growing-garlic-460709
but suffice it to say, plant the cloves before your first frost so the garlic can develop roots, which--for many of us--means thinking about it in the next couple weeks. We will have a hard frost by October 15th at Harvest Hills Farm.
Have you thought about the other planting opportunities
Lettuce, spinach--
These can be planted in planters, close to the house--whether you are in rural American or right in the heart of a city--the short time-to-harvest--and preference for cool weather, make lettuce and spinach perfect for a later harvest--you might even harvest your own greens for Thanksgiving if you're lucky!!!
Posted by Karen
at 12:00 CDT
Saturday, 2 June 2012
Kale Greens with Ground Chicken
Topic: Garden
I am so ready for the garden harvest I am anticipating. I already crave the vegetables that haven't germinated and covet the ones that are mere little shoots and tiny leaves.
This week, I had a craving for greens. I have 2 types of kale and Swiss chard planted and growing but not ready! So, when I wanted kale greens this week, I had to buy them at the market...it was worth it- -
Here's a recipe using chopped kale greens and ground chicken. It's tangy, sweet-sour and if you opt for the red pepper flakes, even has a surprise kick. You "steam wilt-cook" the kale over simmering chicken and wine juices. Sounds good already, doesn't it?
The recipe will easily make 8 side-servings and if you don't want that much, it can be cut in half without a problem. Or--you might be like me and want to eat it for lunch and dinner both.
Kale Greens with Ground Chicken
1 lb ground chicken
2-4 tbsp olive oil
2 large cloves of garlic, minced
Brown together in a large skillet pan.
Rinse, drain a 1 lb. package of chopped Kale greens (about 8 cups packed, if chopping your own)
Season the meat and its juices in the pan with a generous 2 tsp of mixed dried Italian herb blend, freshly ground pepper and Red pepper flakes (optional).
Add 1 cup of dry white wine (Dry vermouth works well for cooking. You can also substitute chicken broth). Bring to a simmer. Add the kale greens on top of the wine and chicken. Sprinkle the greens with 2-3 tbsp. Wine or Cider vinegar and 2 packets of Stevia while then stirring the greens down into the ground meat mixture.
Cover and cook for 20-30 minutes until the greens are wilted and cooked through.
Stir occasionally to advance the greens on the top down lower in the pan to cook. With raw greens you always have a large volume to deal with before they are wilted down.
Posted by Karen
at 15:58 CDT
Friday, 30 March 2012
Check your Garden!
Topic: Garden
I took a walk in the Farm garden yesterday morning to find plenty of activity! I had been busy completing grape vine pruning the last couple of weeks and even got out and mowed the lawn (can you believe it?) but had neglected going into the actual garden.
So I was pleasantly surprised to find all sorts of herbs ready for use. Here are a few photos--
A bed of Oregano...
The BEST Thyme around...
Super Sage!
The local advice for farmers planting corn this year is to plant now. This is most unusual for northwestern Illinois but I think I'm going to follow the advice and put some seeds in the garden this weekend, too.
Posted by Karen
at 11:58 CDT
Updated: Friday, 30 March 2012 12:10 CDT
Saturday, 11 February 2012
They're Here!!!
Topic: Garden
I can't believe it's already time to start picking out your seeds, but it is...
Here's a photo of the first set of seeds I've bought for this season. I'm picking out seeds that I will be sowing directly into the soil, so it's going to be a few months before I actually plant them. I just have to get them snagged before they're sold out. All of the above seeds have relatively short plant-to-germinate-to-pick times. Our growing season in northwestern Illinois is painfully short, but all of these plants work fine.
For tomatoes--I think I'll wait until I see what seeds are already in the soil and waiting to sprout this season. I can alwas put plants in later if last year's seeds fail me.
I will likely put banana pepper and eggplant plants in later. I have an amazing Mexican stuffed banana pepper recipe to share with you this Summer--I made it for the entire ER last year when dozens of banana peppers ripened simultaneously.
Still have more seed shopping to do--some short carrots and Spaghetti squash would be nice, and of course, I still need the onion and garlic sets, the rosemary and lavender plants...I am so excited that most of my herbs are perennial woody plants and will be back again this year.
More to share, but --fair warning: Get those seeds soon or the selection will be picked over or gone!
Posted by Karen
at 16:36 CST
Updated: Saturday, 11 February 2012 16:49 CST
Saturday, 20 August 2011
Of butterflies and herbs...
Topic: Garden
I thought I'd post a few pictures to serve as reminders for the gardeners...
First, have you taken time to check out your visitors to your butterfly garden? If not, do it now! Here's a couple of pictures of the yellow tiger swallowtails. Mind you, these bushes are just around the side of my yard and yet I have to admit, I've neglected taking (or making) the time to watch a bit of their world in action. This is also a good time to think about getting some seed pods from your friends for other plants that work well for butterflies and bees--like bee balm for example. I just received some bee balm plants with seed pods that I plan to put in full sun with my butterfly bushes.
Second, make sure you take some clippings from your herbs, root them and then pot the new individual plants in containers-- to keep alive indoors when your garden becomes dormant. I picked a bunch of mint which I will replant in self-watering containers--I will then give them as little harvest gifts to my friends and family next month! Meanwhile, while they are growing roots, why not put them in a place where you can appreciate them?
Posted by Karen
at 10:36 CDT
Updated: Saturday, 20 August 2011 11:02 CDT
Thursday, 4 August 2011
What Can A Harvest Bounty Turn Into?
Topic: Garden
By now, your garden--wherever it is--is presenting you with loads of vegetables, herbs and fruits. Below are some pictures of the countertop full of... green and yellow beans, tomatoes, okra, Japanese eggplant, banana peppers, and a few apples PLUS a basketful of yellow and green zucchini and cucumbers.
Above is a photo of the mixed vegetable and red lentils I made--seasoned with Indian spices--after cooking, I immediately packed and froze the mass quantity casserole for an upcoming flute recital. I can keep it frozen until the day of recital, then bake it.
And-- you will see a roasted vegetable salad with eggplant, zucchini, peppers, etc- seasoned with olive oil and basalmic vinegar.
There's also a bowl of my favorite Summer go-to side dish--classic cucumber salad.
I have a picture of the pot of carmelized apples with which I plan to make a strudel tomorrow.
I also prepped and packaged all the ingredients for a huge Italian Bread and tomato salad--turns out like bruschetta in a salad bowl--my husband will assemble and dress the salad at work so the ER can snack on heathy stuff between patients today. From the phone report, sounds like it's a hit--
There were enough cukes and zucchini to send a basketful to the ER staff--they love to make grilled zucchini "steaks" -- about 1/2 inch thick slices from a large zucchini--yellow or green--marinated in Italian dressing, and grilled on the open grill outdoors.
I reserved a couple of zucchini to start making Zucchini Bread which I will make as mini-loaves and immediately wrap and freeze--for future CHRISTMAS gifts!
I'll post all of these recipes in the coming days--but I just wanted to get you picking and thinking.
Posted by Karen
at 07:31 CDT
Updated: Thursday, 4 August 2011 13:36 CDT
Sunday, 17 July 2011
Gardens Follow Up
Topic: Garden
I am giving you a little follow up on our two sites of gardens.
For reference, we all hopefully made (at the least) a window sill herb garden in spring and re-planted it outside into a larger container in the Summer. This larger window box should serve us for fresh herb cuttings through out the Summer and early Fall. Whether you live in an apartment or house, there is room for fresh herbs (and even another window box for fresh lettuce or greens)...even if it has to stay by the window and has no outside space.
For those lucky enough to have space for a full garden, here's a photo of where we stand with the Farm's
Kitchen Garden." It's still not too late to plant some things from seed in our Midwest area. You can still plant multiple varieties of beans and cucumbers and zucchini, and have them reach maturity this growing season. Also--when the ridiculous heat backs off, you can plant more greens and lettuce for fall harvesting.
Posted by Karen
at 11:09 CDT
Updated: Sunday, 24 July 2011 21:48 CDT
Sunday, 5 June 2011
Random sights in the Garden
Topic: Garden
Walking through the garden, I was inspired to share a couple of pretty items: 1 example of variegated sage and 1 cute little speckled egg in a ground nest.
The nest belongs to a Kildeer and this is the last egg of three. The Kildeer is a beautiful bird with striking black and white stripes and chestnut feathers who builds ground nests and protects them by leading a "predator" off in another direction with a fake broken wing and pathetic cry. Needless to say, we've stayed away from the nest area of the back row. The egg interestingly has all the colors of the future bird speckled on its surface. The chick looks like a baby chicken in shape but with the same colors as Mom. They are so cute, but I think Mom would have a heart attack if I got close enough to one to photograph it.
The sage is to remind me to offer you some "sage" advice. Your sage better be growing in your garden by now. It's a perennial even in my Zone4-5. -I also have common sage and pineapple sage planted.
I love the common sage leaves sauteed with walnuts and olive oil, then tossed into a bowl of pasta with shredded Parmesan and Romano cheese. Simple, but perfect.
I am envisioning the pineapple sage, dried and in some interesting rub for chicken or freshly chopped leaves in a tropical version of salsa.
More to follow...
Posted by Karen
at 14:02 CDT
Updated: Saturday, 2 July 2011 21:46 CDT
Saturday, 16 April 2011
Bird Watching
Topic: Garden
I hope you've been able to stop and watch the animal and bird wildlife outside your window or in the parks and woods during your walks. I've noticed two new varieties of birds passing aorund the tree outside my kitchen window--neither of which actually feed at the feeder however.
A flock of cowbirds turned up in the last two days. I will have to watch their activities since I understand that they will take over nests of other birds and we have some bluebird houses not far away. I also have an extended family of phoebes who nest on the back porch every year (wow--it's hard to break that instinct)--
The other photo is of a female downy woodpecker, which now explains the pecking all over the tree she's in. Interestingly I have a huge red-headed woodpecker who actually "feeds" at the feeder, hanging upside down and pecking the sunflower seeds.
So, I'd advise you to look out your window, think about setting up a seed feeder and maybe a hummingbird feeder this year--but, even if you don't, the birds (and other creatures!) are out there.
Take a peek...
Posted by Karen
at 08:31 CDT
Updated: Sunday, 24 July 2011 22:01 CDT
Wednesday, 6 April 2011
Lemon grass
Topic: Garden
I just picked up a packet of organic lemon grass in the fresh veggies section of my local grocery for a recipe--and thought I'd set a few snippings in a glass of water to root for a permanent kitchen garden supply. It will join the Bay leaf plant I have in my window sill garden. These are both examples of herbs that we can grow as "houseplants." Otherwise, they'd be impossible to pick truly "local" since they couldn't survive our climate.
So, in trying to take the concept "Eat Local" to its maximum level--make sure you're planning--and planting--both your indoor and outdoor gardens.
Here's a great download to share from eHOW.com on how to grow your own "lemon grass" ... I have found many great ideas on this website! --Karen
How to Grow Lemon Grass
By Robin Noelle, eHow Contributor
Lemongrass is a wonderful addition to Asian cookingLemon grass is a popular herb in Asian cuisine and it's very easy to grow. You can use it fresh or dry it and make lemon grass tea. There are many uses for this fresh and lemony herb.
- Difficulty:
- Easy
Instructions
- 1
Find a supply of lemon grass. You can usually find fresh lemon grass at your local grocery story in the produce section or a local Asian market.
- 2
Select the best stock. Look for bundles of fresh lemon grass with bulbs and roots still attached if possible. Avoid wilted or dry product.
- 3
Trim the lemon grass. When you get home, trim the tops off of the bundles and any dry leaves.
- 4
Place it in water. Place the bundle in a jar of water and place in a sunny window until you have an inch or two of roots.
- 5
Transplant the lemon grass. Transplant your lemon grass into a pot with soil. Place it in warm place with lots of sun. Keep the pot moist but do not over water.
- 6
Watch the temperatures. If you live in a cold climate, you will need to bring your lemon grass in during the winter. Planting your lemon grass outside near a water source is a good way to get large plants.
Read more: How to Grow Lemon Grass | eHow.com http://www.ehow.com/how_2306333_grow-lemon-grass.html#ixzz1IlHhYKdR
Posted by Karen
at 11:36 CDT
Updated: Wednesday, 6 April 2011 11:49 CDT
Newer | Latest | Older
