Pictures From The Garden

My Wild and Abundant Garden

I'm sitting here posting these pictures while listening to Carly Simon.  My 18 year old has a hilarious love of 70's music.  I'm not complaining.....  Here are some pictures to catch up on what's going on in the garden.  It has matured in so many ways.  I'll post plenty of pictures as we go, but here's a start.

My style of gardening is slightly controlled wild abundance.  Throw enough seeds in the garden and something is going to grow.  Different years yield different abundance.  Makes it exciting and fun.  My family isn't always sure what I am going to be dragging in.  The goal is to have variety and something maturing throughout the year.  Right now I am harvesting, beans, beets, carrots, asparagus, chard, collards, mustard,  a variety of herbs, mulberries, black berries, green onions..........................I'm sure I missed something.

Anyway

I love to save seed.  These seed pods are from a Chinese green.  I bought the first seeds from Bakers Creek Heirloom seed Company years ago.  There has never been a need to plant them again.  I have plenty of volunteers each year.  I do save some seed each year.  Just in case!

 Two of my favorite bean varieties.  Taste and quality are two reasons I choose them, but honestly I keep coming back because they are drop dead gorgeous!

 Dragon Tongue Bean again from Bakers Creek Heirlooms.  These pods are gorgeous yes....but they taste really awesome too.  Even when you miss picking for a day and they get a little too large....still tender and yum.

 Golden Wax Bean, these are destined to become pickled dilly beans.

 Lettuce is seed too!

 Some baby carrots on last nights chicken dinner along with herbs:  bay leaf, parsley, rosemary and thyme.

 The front garden is starting to lose it's winter blues.

 My poor pecan trees...still naked as can be.

 The beds are getting a bit worn.  When they fall apart Byron will replace them for me. The banana trees are starting to perk up.  I even have a stalk of bananas forming.

 Mirliton (Chayote), ginger, garlic, cilantro/coriander  (saving seed).

 Swiss Chard, Green Onions, Cilantro

 My potted plants on the front porch.  I love these little bbs.

Around the House and Gardens

My friend Beppi gave me these great pamphlets from the 40's and 50's on crocheting all those awesome doilies you see at garage sales, vintage shops and thrift stores.  Usually they're in pretty crummy condition or expensive.  With the help of the internet and tenacity I am teaching myself to crochet these crazy  feminine little things!  I am refraining from putting them on the arms and backs of the household seating.  I'm sure my husband appreciates!

 These books are in such perfect condition....but so fragile!  I have to be careful turning the pages.  I've thought about copying each pattern so I don't mess up the books.  I'd have to buy ink then....something I always forget of course until I need the printer.

 I did finish this doily.  It really is beautiful, but I brought it to Maryland and gave it to my sister NeeKee and totally forgot to take a finished pic.  Crocheting these old patterns is so much fun, and I feel like I'm channeling a little bit of what it must have been like during that time.  Pretty things were much more precious it seems.  My Mom told me my Grandmother had a friend make her a large table doily in the pineapple pattern for her table.

 So many of them.  I've started a Queen Ann's lace tablecloth since...It's coming along.....maybe pictures soon.

 We did take a little trip this summer....here is the girls walking down the path to the old Oliver homestead in Great Smokey Mountain National Park.

 There were thousands of these little butterflies everywhere!  I took this picture as we waited on the road for a stubborn bear to be removed by the rangers.

 These cute little barn swallows were timidly looking out at us.  Their mother was frantically flying around scolding us.

 Lovely

 When I got back the garden of course was a summer mess.....You don't want to see pics of that do you?  Here is a little of the bounty I've been picking.

 Here's some more....heirloom Cherokee corn and three different types of peppers:  Thai, Fish and Cayenne.  There's also cucumbers in the crock.  I'm hoping to make fermented pickles....we'll see!

My New Greenhouse

 

Here's a peek inside my new greenhouse.  This is heirloom tomatoes all lined up in a row.  They're waiting for the weather to be just right.  Then, I'll put them out in the garden.  It's warm enough that I am opening the vents on the greenhouse.  Although there was a little freeze about a week ago.  That's the problem with March....unpredictable!   There usually is a few more cold days here in March.

 

I am very happy with the greenhouse.  I got a small one...you know...making sure that I am going to like having a green house.  I'm happy to report.   I love my green house.  Love, love, love.

 

I am growing Pineapple, Cherokee, Brandywine, Cour Di Bue, Egg Yolk, and Amazon Chocolate tomatoes.  My favs are Pineapple (large, juicy, luscious and sweet) and egg yolk (small yellow (golf ball size) sweet, prolific and just keep on producing right through our heat, I also find they are more resistant to pests.) 

Shot's of the seedlings.

Artichoke

Large plants on the floor.

Here is how I grow my seedlings.  First I make small soil blocks (google them "soil block makers" you can buy them numerous places).  When the seeds sprout I make larger soil blocks with a indention that fits the smaller soil block.  Then I put the small soil block in the larger one.

I find this saves seeds, space and soil.

The small soil blocks are on the right the large ones on right already planted with sprouted small blocks.

A small sample of what I am still harvesting:  Carrots, cabbage, radishes, turnips, parsley, broccoli sprouts, green onion, Swiss chard, and collards.

 

Seeds to plant directly in the garden now (If you live in the New Orleans or Gulf Coast region):

cucumbers
melons (all kinds)
squash (all kinds)
beans (all kinds)
corn
potatoes
gourds
summer annuals:  morning glory, sunflowers, zinnias, marigolds
herbs:  basil, oregano, thyme, rosemary, green onion, bay, mint
okra

Plant transplants of:
tomatoes
eggplant
peppers

Hmmmm....I think that's it.

Don't forget....you can plant small and bush varieties in pots!

Citrus Season - How to can Lemon Juice

 

Citrus season in New Orleans is drawing to an end.  My Meyer lemon trees are dripping with fruit.  I've been picking and sharing, but I'll have to get a move on if I'm to save most of the harvest.  This red wagon load represents only maybe one tenth of the harvest?

I've begun by sharing of course, but also by canning the juice.  Last year I froze the juice into cubes, but Hurricane Issac left us without electricity for 10 days.  The record was 18 days after hurricane Gustav.  They had the electricity on quicker after Katrina!  The cubes mostly melted before I could return home and fire up the generator. 

 

My goal is to rely less on preservation methods that require electricity.  Our electrical supplier is not the greatest.  I know they are loudly proclaiming that they are not at fault for the Superbowl blackout....but I couldn't help but laugh when I heard about the ordeal.  I'm just glad everyone stayed calm.  I wonder if they thought about the Hurricane Katrina victims huddled in a darkened Superdome with the storm howling outside?

 

Sessie made the deer from pipe cleaners.  My girl loves to make tiny animals from anything!

 

 

 How to Can Lemon Juice:

 

Sterilize Jars, bands and lids

(I used 1/2 pints, you can always open 2 if needed)

 

Juice lemons

strain Juice

 

Heat juice almost to a boil and simmer for a few minutes

Ladle into warm sterilized jars

Put lids and bands on.

 

Boil in a water bath for 5 minutes for 1/2 pints and pints...10 minutes for Quarts.

 

Don't start timing until the water comes to a boil.

 

Canning by water bath can only be done with high acid foods.  You put the prepared and filled  jars in a large pot and cover them with water about 1 inch above the top of the jars.  Start timing the bath once the water has come to a boil.

 

The best book for learning to can is the Ball Jar Blue Book. 

 

I will let you know how the juice works for me.

 

This Greeted me today when I went out to the garden....A friendly huge Louisiana Cock Roach.  Even my cat Josie avoids these things.  I can't stomp them....the crunch sickens me.  I run the other way or ask Byron or Sessie to come smush them.  Please Mr. Roach stay out of my house.

 

 

Now that your hungry here's some broccoli I picked.  The plants are still sending out plenty of shoots.  Once you harvest the main head leave the plant.  It will provide you with yummy shoots for the longest!

Greens

Greens! Healthy Yummy Nutrient Rich Greens! Greens is anything leafy and green (not cabbage) in the garden cooked down with onions, garlic, red pepper, salt and pepper. Preferably served with a juicy spicy pork chop and corn bread. (I made the cornmeal from corn I grew and dried this summer then ground in my vitamix!)

Thai Roselle and The Garden

Lately I've been experimenting with odd plants that have a variety of uses.  I would like to let you know how these work out for me.  I am able to grow much that the rest of the you may not be able to grow simply because I live so far south.  This plant has been grown as far north as New Jersey (of course with the benefit of being started early under glass).

This is the first year I have grown Roselle. I grew the the "Thai Red Roselle" variety that is offered by Baker Creek Heirloom Seeds. The calyxes aren't as large as the ones I have seen in photos grown in Asian countries. I believe that is due to the fact that the variety offered was chosen to be less sensitive to day length more than for it's size. Most varieties do best in the short days of the tropics.

Roselle calyxes are used to make a healthful tea.  The tea is believed to lower cholesterol, help treat heart disease, it is a diuretic and is loaded with antioxidants  Roselle leaves and tender stems can be eaten in salads.  It also is loaded with pectin and a jam can be made from it.  I wonder if the pectin would be useful added to other fruits when canning?

I have already dried enough calyxes and plan to brew some tea soon.  I'll certainly let you know my opinion on this.  The plant did beautifully for me this year.  It's growth was so lush that it spilled into the paths and blocked passage.

This is a link on Growing Roselle from Mother Earth News.

Here are few calyxes I've picked

It's really a beautiful plant with lovely red stems.  The flowers look very much like okra flowers.  No surprise there since they are both from the hibiscus family.  It easily could be used as an ornamental in a front yard garden.  The HOA would never know you were "gasp" growing something useful!

Pretty!  You can order the seeds here Bakers Creek.

Here's the front garden.  I pruned back my lorapetalum bushes and killed them.  Oh well they kept getting too big anyway.  I'll have to look for a smaller variety of purple bush for that area.  I like the cloud of purple to provide a back drop for white or lighter colored flowers.

My windmill palm is getting tall and lovely.  It's hairy trunk is so cool.  I love textures and colors on barks and stems.  My Natchez crepe myrtle has a beautiful silky red under color when the bark peels, and the river birch looks gorgeous when the bark starts peeling.  I'll take pics and show you.

My rose vine is reaching the top of the pergola and is full of tiny buds!  Time for a late flush of blooms!  The lemon grass did wonderfully too.  When the swing brushes it you get a whiff of lemon!

Still picking green beans.....

...and now beets!  I fixed these for my girls their favorite way.  Boiled, peeled, sliced and sprinkled with sea salt, cracked pepper and balsamic vinegar.  They were consumed in less than a minute!

My girls lunches ready to go.  I made veggie sushi today.  Toasted sesame seeds, sushi rice, carrots, cucumber and cream cheese with a little bottle of soy sauce.  My sushi rolls...well taste great, but look not so well.  I'll keep working on it!