Mystery Plants

Victoria Day long weekend (more commonly known as May Two-Four) is this coming weekend, which is usually the time when most people in this neck of the woods start plating their garden for summer. Mine isn’t quite ready to be planted yet. The one along the fence line needs cleaning out, added soil, and sheep manure fertilizer; the one near the house may be partially dug up so as to do some work on the foundation. Even if that wasn’t the case, I’ll be at Russell Flea all day Saturday and I’m hoping to hit the Rockland Community Garage Sale on Monday. (Yes, Monday — apparently they hold it on the holiday Monday every year.) So I wouldn’t have much time to garden this weekend in any case. I’ll try to get as much possible done next week instead.

Since I wasn’t sure how much of my garden I was going to be able to plant this year, I didn’t bother starting plants indoors for a change. Once I know how many I’ll need, I’ll just buy seedlings from a local nursery. However, I do have a few items sunning themselves on my window shelves. One of the gifts that I got from Thing 2 for Mother’s Day this year was a cute little bee plant pot made from a recycled aluminum can. When I received it, it was filled with soil and, I was assured, a few seeds.

And the seeds have sprouted! I am probably way too excited about this, but plant gifts from children often aren’t in the best shape by the time they arrive home, so their survival was not assured. I have no idea what kind of plant this will end up being, so I don’t know how much to water it or if it’s a sun or shade plant, so… Fingers crossed?

(And yes, I know that my photo is kind of hazy, like a femme fatale in an old film noir movie. I’m not sure if the lens/mirrors need cleaning or if there is something wrong with my camera/lens since I kind of dropped it on Saturday at the con. I have to give it a good once-over; I’m really hoping it’s just dirty!)

Signs of Life

The “on this day” features on my phone and Facebook and whatnot keep reminding me that last year at this time the city was really greening up. Leaves were unfurling, plants were sprouting, and spring had definitely sprung. This year, not so much. I mean, that’s probably a good thing, because it’s only been two weeks since we had an ice storm. For those who don’t live in northern climes, ice or snow on leaves instead of bare branches puts a whole lot of weight on trees, meaning a lot more breakage and overall damage. Not to mention the frost damage that would have affected lower-growing plants. So in the long run it’s probably good that spring is springing slowly this year, even if it does mean that things like Ontario parks have had to have a delayed opening.

But if you look closely, you can see some signs of life, like buds on a lilac bush:

Or on a pear tree:

And hardy rhubarb sprouting up despite being thoroughly trampled by the fence installation guys in the fall:

With any luck, my harvest will be better than last year’s.

Of course, the tiger lilies are one of the first plants to shoot up after the snow recedes — they generally survive the last few freezes of the season just fine:

And the first dandelions have started to bloom:

I have to admit that I’m not a huge fan of digging dandelions out of my lawn and my gardens, but they are one of the earliest foods for bees in the spring before the rest of the plants flower. So, yay!

I don’t generally plant my gardens until after the May 2-4 weekend, as late frosts can kill tender young plants. Given the weather we’ve had this year, I may be extra-cautious and not plant for another week after that, at the start of June. I mean, it hit 28°C (82.4°F) yesterday out of the blue, but average temperatures for May are generally much lower than that. However, I still enjoy seeing the native and perennial plants coming back in force after the temperatures rise.

Winter is Coming

Although I am much better, my kids are still fighting their colds. Last night I decided to go the more traditional route, dinner-wise, in an attempt to help them get well. I don’t know that it actually helped, but it didn’t hurt at any rate, and it was pretty tasty.

I made up a batch of chicken noodle soup based roughly on the recipe on page 125 of the Joy of Cooking (2006 edition, Rombauer & Becker). I added carrots and rosemary mostly because it’s what I happened to have around the house. I served the soup alongside fresh-baked Poppy Seed Loaf (page 138, Bread Machine: How to Prepare and Bake the Perfect Loaf (Jennie Shapter, 2002)) with avocado slices on top. Unlike me, the rest of the family ate their bread with butter and scooped the avocado out of the skins directly with a little bit of salad dressing on top.

Last night ended up involving a lot more food prep than just supper, though. The forecast called for the temperature to drop precipitously overnight to a low of -10°C (14°F) with a windchill of -20°C (-4°F). I had left a few frost-hardy plants in the garden after the main harvest, but I knew that cold this intense would kill them. So I had to bring in two good-sized bunches of celery, which I washed and trimmed the leaves off of, then put in a jug of water in the fridge for use over the next week or so.

I had a whole mess of Swiss chard to bring in — believe it or not, this was all from only two bunches!

I washed it all, then chopped the stems into bite-sized pieces, which I bagged to freeze in single-use packages over the winter in soups, stews, stir-fries and casseroles. The leaves don’t freeze nearly so well, so they’re still drying off in my sink while I figure out what to do with that much chard. A friend suggested a soup, but I don’t have a recipe yet.

My uncarved Halloween pumpkins had to come inside; freezing isn’t terribly hard on them as a general rule, especially if you’re just going to cook them, but a frozen-solid gourd is really difficult to prepare. Heck, it would take an axe or a sledgehammer just to get through it!

I also brought in the last of my summer herbs so they didn’t get frostbitten (along with half a case of Coke that I’d been cooling outdoors since the Halloween party; cool fall temperatures mean that the outdoors makes a great refrigerator for non-perishables). There are two pots of lavender, one of mint, one of rosemary, and one of parsley. Some of them I will eventually dry, others I will preserve (I have an interesting recipe for parsley jelly I want to try). They’d survive just fine in the house all winter, but the pots are quite large and take up my whole patio window. I think I will just plant new herbs in the spring and not deal with the hassle.

Jack-o’-Lantern Herb Pots

I grow most of my indoor plants (and some of my outdoor ones) in terracotta pots a) because I like the look of them, and b) because they’re inexpensive. I generally have a row of herbs growing in a window planter all year long. I was looking for a way to spruce them up for Halloween on the cheap.

I came up with this quick craft — and I do mean quick, as in it took me less than ten minutes to decorate five pots. There are all kinds of tutorials out there for how to paint or draw on terracotta pots to make them look like Jack-o’-lanterns, which is simplified by the pots already conveniently being orange. I wanted something a little less permanent, since I didn’t want to have to re-pot my herbs for every holiday.

I took a sheet of black construction paper and cut it out freehand into the appropriate shapes. If you’re not comfortable drawing or cutting freehand, you can always Google “Jack-o’-lantern face template” and either trace one of those designs or print it and cut it out. I then stuck the pieces onto the pot with tape. Any tape will work, but for something so temporary I prefer to use painter’s tape (any brand), which isn’t meant to stick forever and rarely leaves any sticky residue behind.

I really like how they all turned out! The plants in the pots make fun “hair” for the Jack-o’-lantern faces, which tickles my kids to no end. Those plants are, left to right: chives, oregano, baby pine tree (okay, technically not an herb; this craft will honestly work with any kind of plant, I just like how quickly and thickly herbs grow), thyme, and garlic chives.

I think that this craft cost me maybe a quarter? Of course, I already had the potted plants. If you don’t have that, the pots generally run only a few dollars for the smaller sizes (they’re generally available at dollar stores and at WalMart all year round), and you can pick up a small pot of herbs for only a few dollars more at your local grocery store or garden center. As a bonus, after Halloween you can use the herbs in your cooking.

Last of the Zucchini

One of the biggest challenges about this time of year, at least to me, is to either eat or preserve all of the fresh produce that comes my way before it goes bad. It seems to me like the utmost example of taking what you have for granted to let food — especially fresh, homegrown, delicious food — go bad. Practically speaking, this does mean freezing, drying, or canning a lot of it to eat over the coming winter. But it also means a lot of meals made with just-picked ingredients.

Over the last few days I’ve finally managed to cook my way through all of the zucchini from my friends’ gardens (although I may end up with more in the next little while, not that I’m complaining). Last night for dinner we dug into another loaf of Harvest Garden Bread (which contains zucchini), Baked Panko Zucchini Sticks, and haddock baked under a generous coating of Blender Salsa (page 92 of Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Marisa McClellan, 2014)), which was made almost entirely from produce grown in my garden.

Then it was Double Chocolate Zucchini Muffins for dessert. I had never tried this recipe before, but it was highly recommended to me by a friend, and now I realize why. These muffins are moist, dark, rich, and chocolatey. They also aren’t as unhealthy as other muffins with similar flavour. I mean, it would be a stretch to actually call them health, what with the chocolate chips and the oil in there, but there is more zucchini in the recipe by volume than flour, and that has to count for something, right? 10/10, will definitely bake this one again.

Harvest

Even though the days have been lovely, it is now the beginning of October, so the nights are getting colder and there is often the threat of frost. This means it’s time to bring in the harvest. I dug up about half of my garden last week, and it wasn’t all mutant carrots!

Please excuse the long grass. My plants were hanging over the sides of the wooden garden border, so I figured I should pull them all up before mowing.

I picked the last of the hot peppers and dug up the few shallots that survived the season. For some reason, most of my shallots didn’t sprout this year. I will freeze the hot peppers with the intention of making hot sauce at a later date.

I tried growing lemongrass this year, which was very pretty but didn’t yield a huge amount of edible parts. It’s supposedly a perennial, but the root ball may not survive the harsh Canadian winter. We shall see if it sprouts in the spring.

I’m still harvesting ripe cherry tomatoes, much to my surprise. Last week’s heat wave meant that the plants haven’t started to die down as much as usual by this time of year.

I had a total yield of about 30lbs of Prince of Orange potatoes. These potatoes are apparently a pretty new breed. They have reddish skins and a dark yellow interior (actually pretty close to my Creampak carrots when cooked). They also have a stronger flavour than traditional white-fleshed potatoes, which I really like. I may plant these again next year, or may be I’ll alternate with Violet Queens, which have purple skins and flesh. I figure hey, if I’m going to grow it myself, why be satisfied with the few varieties that are available at the average grocery store?

Carrots

I love both cooking with and eating carrots, so I’ve been planting them in my garden for a couple of years. I haven’t had great success, though. Last year, one of my carrots looked like this:

(That’s a dime for size reference.)

So when I planted my carrots this year, I didn’t have any great expectations. Instead of growing them from seeds like I’d tried in previous years, I bought pre-started seedlings from Laporte Gardens. I hoped I’d get a few decent-sized carrots and probably some finger-sized ones as well. Little did I know that I was growing MONSTERS.


Thing 1 helping me harvest the carrots.

I left lots of space between each planted seedling (so I never had to thin them), made sure they got lots of water (not a problem this year) and that they weren’t being eaten alive by pests or crowded out by weeds. I also fertilized the entire garden with sheep manure compost early in the spring. And that was all I did. I’d learned the hard way that you really just have to leave root vegetables alone for as long as possible so that they develop fully. Um… Mission accomplished, I guess?

(Yes, I know now that I probably should have re-buried the carrots as they began to poke out of the ground so they didn’t discolor, but I didn’t know that back when it mattered. My carrots have never before grown so large.)

So yeah, that’s Thing 1 holding up one of the carrots/carrot clusters that she pulled up for me. It’s almost as big as her head.

Instead of the roots growing long and straight, they looped back upon themselves multiple times, creating gnarled, mutant bunches. Even in the spots where there was only one top, the roots looked like this.

These are creampak carrots, by the way. They’re supposed to be yellow instead of the more common orange.

All in all, my small planting of carrots yielded a root harvest that overfills a 11″ x 15″ x 7¾” IKEA GLES box.

Washed and untangled, the carrots looked more like the vegetables I’m used to. The photo above is of only one of the root balls. I kept giggling as I washed and separated, since it all seemed so absurd to me. This is honestly the funniest plant I have ever grown… And I have grown some weird-looking plants.

Thing 1 washed and cut up some of the smaller bits, then harvested a few cherry tomatoes from the garden to make her own carrot and tomato salad. I was very proud of her for taking the initiative to make a dish out of the food she’d helped harvest. She insisted that I photograph her creation and put it on “the blog”.

I included part of the harvest in yesterday’s dinner, which was steamed carrots, whipped potatoes (which are Prince of Orange potatoes and almost the same colour as the Creampak carrots when cooked), and maple & cinnamon sausages. After spending the afternoon in the garden, the whole family cleaned their plates.