Summer Eating

Eggs in a basket.....with early summer squash and onions.

Dog Days: Garden Tour August 2013

Espalier

In the transition to edible landscaping, I have to practice patience, as I wait for the blueberries to reach their mature height of 5-6' (still another year or two off). My fig is a cutting from the fig that grew outside my bedroom window when I was a girl. (That espaliered tomato on the left is Matt's Wild Cherry, by the way, which only needed the merest help from a small trellis to grow right up the wall!)

Breakfast

The figs are ripening now, and are an amazing treat halfway through a gardening "workout". This fig is the direct descendant of the very first fig I ever tasted. 

Brandywine

My tomato harvest this year is paltry, compared to years past. I planted them late and staked them late. I put them in my sheet-mulched bed, which I am still finishing, so things there had to fend on their own, in large part. I was a little surprised to see how well my Brandywine (started from seed, no less!) fared, so you can bet I'll plant that one every year. This plant is beautiful, and I expect it to keep producing till frost. 

Chard

This is the first year I planted chard, which has stayed lush and delicious all spring and summer! Excellent sauteed, or made into a "sauce" with ricotta cheese (thank you, Moosewood Cooks at Home, for a recipe so delicious my 5-year-old requested leftovers for breakfast). 

Pollination

My favorite new "edible landscaping" structure is my stone circle in the middle of the yard. This year, I planted it with Scarlet Runner Beans to form a teepee (that yes, the kids can play in). I planning to rotate crops here. After the first frost, I'll put in a cover crop, along with diggables (garlic, shallot, maybe some carrots), do a design with different color lettuces in the spring, then tomatoes for summer.

Spicy

Porch

I've had good luck with pepper plants this year, including one in a pot on the front porch. Jalapenos, a "salsa" pepper from a local nursery, and sweet red peppers are all *almost* ready to harvest. The spicy salsa peppers are ready when they turn red (maybe two more weeks, now that they've gone from green to yellow).

Fallow

This time last year, my front beds were bursting with tomatoes and flowers. This year, as I've cut back herbs and removed spent flowers and cabbages, I've left spots bare/mulched, so as to plant fall vegetables. Above, you can see the bottom of the cherry tomato from the first picture. All those small bunches of green plants scattered across the bareness are oregano and parsley that have self-seeded (or been moved by me in clumps). By October, they'll have filled in the areas around the fall vegetables, acting as ground cover. 

Autumn

First starts for fall: cauliflower, broccoli, chard (many colors), fennel, mustard green, kale.

As an aside, I learned this year that "Dog Days" aren't really in August at all, but are in July. They

Garden Tour - August 2012

"And when your back stops aching and your hands begin to harden,

You will find yourself a partner In the Glory of the Garden."

-- Rudyard Kipling

July 2012 was the all-time warmest, month in the United States since we began keeping records, but having (reliable) rain barrels this year helped us keep food/flower areas growing without racking up a huge water bill. The beautiful ed/yellow Rudbeckia (love that name) seen here in the top left part of the photo is a Tennessee Native plant. Native plants are wonderful choices for gardeners, as they are more likely to make it through extreme weather with a minimal amount of care. They also attract pollinators and other beneficial insects to your garden. This year I've truly mixed flowers, herbs and vegetables and have seen more bees and butterflies than ever before when I walk along beside the plants. It is a wondrous sight to behold!

The bushy flowers in the front are moss roses (Portulaca), and they begin to bloom well in Mid-July through frost in my garden; they also are drought tolerant and do not require a lot of water, so I can put the soaker hoses around the tomatoes you can see in the background.

I love watching lettuces going to seed! Lovely! Also in this square-foot bed I have some peppers, some flowers (of course) and a cucumber vine that has finally died thanks to the cucumber beetle. But at least I have identified the pest so I can be prepared next time.

I finally have a baby eggplant growing! The plant itself is beautiful and I hope the Rosa Bianca eggplants will be tasty.

I am sheet-mulching this area, and really want to put a Three Sisters garden here next spring. However, I am going to have to move most of my tomatoes out of the flower bed next year, as the blueberries and fig will be too large to accommodate so many plants. I am also toying with the idea of going ahead and using the front yard...if I can find a design I like. 

Here is a long shot of my front flower bed. I really love how this looks this year! In the August heat, it has exploded with color and texture. The rosemary on the left (against the wall) is a Blue Spires Rosemary, which can grow up to 5' tall; I planted it to replace a very prickly holly bush that wasn't very pretty and had grown totally out of control. Eventually, we should have a large rosemary shrub here and the fig tree at the other end that is growing nicely to bookend our blueberry "hedge." I really love how it's coming together!

Contrast that with the desperate plants in my side yard bed, which used to be almost full shade until we lost a hickory tree this year. I have been trying to keep things (at least) watered here, but as you can see, those shade plants don't enjoy the morning baking in the August sun. I am going to cluster the survivors into the shadiest areas at the end of September, but I do relish the opportunity to plant some lettuces and bulbs and maybe even some peas back here for spring. After all, there's no great loss without some small gain!

Oh, Eve she was a gardener, and God who made her sees

That half a proper gardener's work is done upon her knees,

So when your work is finished, you can wash your hands and pray

For the Glory of the Garden that it may not pass away!

(edited slightly by me!)

Sangria for All, and other uses for frozen fruit

Last week, I was making some white wine sangria when my four-year-old said, "Oh mommy, how beautiful!! Can I have some of that pretty drink?" Since I really love my cool and refreshing summertime beverages, I don't know why it never before occurred to me to use frozen fruit as ice cubes in drinks, but how pretty is this?

The "sangria" we are drinking here includes some limeade, pineapple juice, water, a touch of ginger ale and, frozen peaches and fresh strawberries. I freeze bits of fruit on a cookie sheet whenever we have an overabundance, so there is always a variety in the freezer and I foresee a summer full of sangria-style beverages here at Sunnybrook South.

My related "Use it All" dilemma: when the adults finished off the real sangrias, I was left with a lot of slightly boozy fruit, which I finally decided to puree in the blender and freeze into ice cubes. I plan to use them to make some strawberry/peach margaritas and I think a fruity cube would be a nice addition to a summertime Gin&Tonic!

Waste not, want not!

Hornworm!

I found several of these hornworms on my tomato plants last week. They can be hard to spot so I don't look for them, but instead what is missing...in this case, the leaves at the end of the stem. In the last two years I was not vigilant (to my chagrin) because they are voracious eaters and can defoliate an entire plant in a day or so. You can also look for dark pellets on the leaves; these are their droppings.

They seem to appear just when my tomato plants are full of green fruit and then they eat everything. This year, I've been on the lookout and given the plants a daily visual inspection. Thus far, this easy approach has been effective! I just cut off the bit of plant they are eating and dispose of both. While I will happily smash squash bugs (with gloves), I am a bit too squeamish to just squish a hornworm.

I believe this is actually a tobacco hornworm, based on some brief googling this morning. This site has some wonderful information about the life cycle of this interesting garden pest. If I ever see one with wasp eggs, I'll be sure to get a picture.

Icebox Pickles: No heat required!

No cooking required.

My last summer before college, I dated a fellow whose mother always had a bowl of what she called  "icebox pickles" in her refrigerator. She explained to me that it was perfect for summer because it required no heat, just mix and leave overnight in the fridge. Icebox Pickles take full advantage of a cucumber's natural crispiness and, as they're stored in the "icebox" (aka: the fridge), they're cool and refreshing in the heat of summer.

I'd never tasted anything like them before. I found my fork actually seeking out onions for the first time in my life; they were super-thin, just this side of raw, with a pickly-sweet crunch that perfectly complemented the cucumber.

This is a double batch, sliced super-thin with a mandolin, to give an idea of how much veg you need.
"Six medium cucumbers" is so very subjective!

A few years ago, I began trying to reproduce these unique pickles (with two unsuccessful attempts), when I found a recipe for "Marinated Pickles" on the recipe blog for my CSA, and suddenly I was in heaven. The recipe required no cooking, no heat -- cool and crunchy, all the way, so I adapted it to suit what I keep in my pantry/garden. Slice veggies thinly, toss it all together in a jar or bowl, and leave it in the fridge overnight. Easy, Fresh, Crisp. Summer!

Marinade (because it's technically not a brine if you don't boil it), before vigorous shaking.

The recipe is below, and calls for cucumbers and onions, but as you can see I added some green pepper and super-thin carrot. Use what you have.....

UPDATE, Summer 2018: After several years of experimentation, I have significantly reduced the amount of sugar from 1/4 cup to 1-1.5 TBSP. I kept cutting it and not finding a difference in flavor...until I went below 1 TBSP this year. Try this for yourself! See where your palate notices the change.

Click here for printable recipe.

Chill Out

So if you've ever wondered "just how far south of Sunnybrook are you there, Becky?" I'll tell you I'm roughly 1,100 miles south of Maine (as the crow flies), smack dab in the middle of Tennessee, a beautiful and friendly place to live as long as you can appreciate a bit of heat and humidity. I grew up in West Tennessee (even more humid) in a house with one window a/c unit in the dining room that was only turned on for company. I've made my peace with humidity. 

Now yes, of course, I do use a/c, though I try to avoid it as much as possible because I hate being closed in where I'm insulated and can't even hear the rest of the world. Cool air in summer is a wonderful and amazing thing, but I wonder how much it accounts for kids playing outside less...for all of us being outside less, which means being less connected with the natural world. When I was a kid, it was often cooler outside once you hit the high 90s and I wouldn't be closed up in a muggy house for anything.

Cold-brewed green/mint teas

Whether I'm indoors or out, I like a little caffeine in the afternoons. In the winter, I enjoy coffee or tea, but in the summer I need something cold. I do really like iced coffee, but only really strong, freshly-brewed coffee and that's just too fussy for a quick afternoon beverage. 

Enter the cold-brewed green tea. Cold brewing renders a very smooth, drinkable tea and with no heating necessary, it's perfect for summer. Put tea bags in pitcher. Fill with water. Place in refrigerator overnight. Remove tea bags. Enjoy tea. I put five green tea bags and one mint tea bag in this batch and the result is smooth and intensely refreshing. 

Now, being indeed South of Sunnybrook, I have to agree with my friend Julie Ingrum, who knowingly asserts "there is only one way to properly sweeten tea and that is in the brewing process." I agree with her and when I make "Sweet Tea", even in summer I will brew it on the stove, but obviously you can't sweeten cold-brewed tea the same way. Now, I think the cold-brewed green tea is great straight and I drank it that way all last summer. But I'm hooked on something else now.

One day when my 4-year-old wasn't feeling well, we snuggled up on the couch and watched Laura Calder make this lovely citrus simple syrup on television. It's really easy to make and I add a bit to my green tea now. I can also make fresh, homemade lemonade on demand if I have some of this pretty simple syrup in my fridge and who doesn't love that? 

Citrus zest pretties up a sunny lemon simple syrup.

My sister adds thyme to her simple syrup and you can add other herbs (my friend Mary Alice adds mint and more in her delicious natural concoctions). I'm a lover of color myself, and I just really like the lovely bright yellow color this syrup gets from the lemon zest. It makes me happy to see it in my refrigerator. I can add herbage in my glass if I want some.

Try one or both of these this summer and let me know if you love this simple pleasure as much as I do.