It’s now late September, and my garden isn’t quite sure what to do. The temperature has dropped and given us nights in the 50s and 60s, and I have harvested at least a dozen pumpkins, which being changing color when the temperature approximates fall.
One pumpkin ripe and ready to pick, one just formed.
But this week, we’ve had highs in the high-80s, and are expecting a drop to just below 70 by Saturday. There are flowers open on my pumpkin because of the heat, with new fruit having formed in the last week, while other pumpkins are ripe and ready to pick. The newly formed fruit will probably not survive, though it may be that a neighborhood squirrel or raccoon gets to them before the weather does… they’re quite soft at this stage.
My tomatoes are going through similar waves of ripening or over-ripening. On the extremely hot days, they split before they’re fully ripe, which means they go bad before I get to them. If they’ve split and haven’t gone bad, they frequently get eaten in the picking process, to avoid losing them. (Not to be confused with other tomatoes that get eaten in the picking process.)
I can’t really complain, as it extends my harvest. But I was swatting away mosquitoes this week, and I’m fairly sure none of us appreciate them having an extended season.
As a project manager, gardening is my second best reminder that I can’t control all of the variables in a project. (Parenting is the first.) I can do all the planning and prep that I want, but I have no control over the weather, and realize that the germination rate for seeds varies. So while I’m sad that the okra didn’t germinate – it did so well the first summer in this garden – the next step is to fill that space. I love being able to say that I picked my salad the morning I’m eating it, so I went ahead and planted some salad greens there.
It’s not like the rest of the garden is struggling. Starting in the top left, there’s my star garden out front, my low beds in the far back, my keyhole bed out back, and the garden tower by the driveway.
Herbs and sunflowers; tomatoes and flowers; carrots, pumpkins, and peas; tomatoes, marigolds, and salad greens.
The star is mainly an herb bed, with an overwhelming amount of mint and cilantro (they’re both spreading), chives, and some basil, along with a huge number of sunflowers. At this point, the low beds will be all tomatoes and salad greens this year, along with flowers in some corners. The keyhole bed is being overwhelmed by pumpkins – I had to search for the Brussels sprouts this morning – and a couple of the flowers are already forming pie pumpkins. There are also carrots and peas in there, though the pea harvest will be done well before the pumpkins are ready. The garden tower has bite-sized tomatoes at the top, salad greens in the bottom rows, and marigolds filling in the rest.
Garden planning is one of my annual goals. Planning generally starts in January or February, since some indoor planting can start as early as mid-February, depending on what I’m growing that particular year. This year was a late start for me, I didn’t plant anything until almost mid-March.
I try to use up my old seeds first, so I sort through them when I begin garden planning, and then see what I need to fill in my planting gaps. This year, I have a lot of leftover seeds, so all I bought was a couple varieties of large tomatoes. This is where hope starts kicking in… I hope the old seeds will still germinate. This was the last year for the pepper seeds, none of them sprouted.
Seed starts, from planting to seedlings. With luck, many tomatoes will be produced and consumed.
As they sprout, I hope I remember to open the curtains, to get some sun in on the new growth. I’m actually fairly good at that. As it warms up, I hope the forecast is accurate… I check it each morning and decide whether to put the pots (well, yogurt cups) all the way outside, just outside the front door (where they’re partially covered), or leave them in the house. Every day they’re in the house, I hope the kitten doesn’t decide to knock any of them down or destroy any of the seedlings. Especially the tomato plants, since the leaves have a nice bounce to them. And I hope I pick the right days to put them out, and the right nights to leave them out to harden as it cools, but hopefully not too much. Here in Illinois, the nights can vary wildly – we may see a 10 degree drop one night, and a 30 degree drop the next – so I have to choose carefully.
They don’t all survive. You can see in the photo that I started with more cups than I have now. Some sprouted and then faded while still tiny. I planted at least 3 cups of basil; I have one left. And while there’s an overwhelming number of tomatoes, half of those are cherry tomatoes that are more likely to make it into the mouth than the house when harvested.
At some point soon, I hope I pick the right time to move them outside. As you can see, they’re getting a bit tall for those little yogurt cups, but we’ve had a couple nights where the temperature was still in the 40s. Once they’re big enough, they’ll probably be OK with a night or two that gets that low, so it’s entirely possible they relocate to a couple different spots this upcoming weekend. I think it’s safe… I took a gamble and planted peas about 10 days ago, and those are coming up nicely.
We are taught at karate that goals we set are goals we get, and are encouraged to set goals for the year. These are some of the goals I have set for myself this year:
Test for my Tang Soo Do black belt – this is a no-brainer, it’s what I expected to do in October. The tests are held at our regional tournaments, which happen twice a year, so I expect to test in April.
Renew my Project Management Professional (PMP) certfication – actually, I completed this since I wrote it down. Yay! One down! Time to start on the next cycle. It’s a continuous learning opportunity, requiring 60 credits of training every 3 years, so as soon as I finish, I start towards the next cycle.
Add a new garden bed – this has slightly changed since I wrote it down. I entered a sweepstakes and won a discount towards a Garden Tower, so I’m adding that instead of a more traditional raised bed. It will be my first foray into vermicomposting, which involves worms.
The garage door lets in a little bit of light… and leaves… and air.
Garage door projects – this is actually two projects in one. The door from the kitchen to the garage is an interior door; it allows a bit of light and air in. It’s not terrible, but combined with the need to replace or improve the garage door seal, I’m paying more for heat than I should be.
Duolingo recently added Korean as a language option. Since we learn snippets of Korean at karate, I thought I’d try picking up a bit more. I don’t have time for daily lessons at the moment, my current goal is at least once a week.
I’ll come back to these later in the year with updates.
Each year, it seems to be a different crop that goes wild and leaves me scrambling to use it or freeze it. Last year’s tromboncino squash forced the discovery of new recipes (orange zucchini bread is fabulous), the purchase of a food processor, and is still taking space in various forms in the freezer.
Ripe Glacier and Ananas Noire tomatoes.
This year’s bumper crop is Ananas Noire tomatoes. Cassandra will happily eat them raw, but they’re fairly large, so even she can’t keep up. I’ve been taking extras to work a couple times a week. The stellar find for dealing with the excess harvest is this tomato soup recipe.
I typically make a recipe at least once before tweaking it to my taste, but I don’t usually have plain tomato juice in the house, so I substituted V-8 juice (which is mainly tomato, with other vegetables added) the first time. I’ve worked up from there, adding onions (caramelized one time), green peppers, celery, and what pushed it over the edge to I could eat this every day, leftover beef. Some days I even remember to pick some basil for the recipe.
Tomato soup ingredients in the crockpot, then swirling in the heavy cream, and lastly, in the bowl.
I drop it all in the crockpot first thing in the morning, then run the immersion blender through it when I get home from work. After it’s mostly blended, I add the heavy cream and blend again before dropping the butter in. (Let’s be honest, that’s mostly because I like to watch the swirly pattern as the cream mixes in.) I leave the butter to melt for a few minutes, then stir and serve.
I’m not particular about which kind of beef I include, it just depends on what leftovers I have in the fridge. After a day in the crockpot, it’s all going to dissolve nicely. The first attempt was thin sliced fajita beef; I’ve also tried steak and short ribs (cooking on the grill, of course). They all work nicely.
In theory, we eat a little of it and freeze the rest for delicious soups in the winter. Last weekend’s soup – a full crockpot – never made it to the freezer.
That was my first thought when a friend asked if I had tried the place I’d been driving past at least once a week for the last year. “It’s a farm-to-table restaurant.” Wait, what? Really? I just thought it was a brewpub, which I don’t go out of my way for since I don’t drink beer. (Yes, I realize brewpubs have other good features.) So I Googled the restaurant and spent a while ogling their menu.
Last week, I had a chance to go with a friend. We opted for a high-top table, right next to their greenhouse. (They grow their own salad greens in the greenhouse, along with hops for their beers, and fruits and nuts in their micro orchard.) Then the waiter introduced himself and said these magic words: “We have 411 whiskies.” I could go every day for a year, have a different whiskey each time, and not make it through the entire list! I won’t go that often, of course, but I did set up a spreadsheet to track which whiskies I’ve tried there. The Templeton Rye from their Happy Hour menu narrowly beat some of their whiskey flight options for the evening.
The Greenhouse, Templeton Rye, Wood Grilled Bread, and a selection of meats and cheeses at Hardware in North Aurora
Their food was equally impressive, particularly knowing the greens are grown in sight of our table, and some of the meats are cured or prepared there. After our Wood Grilled Bread with hummus, olives, cucumber, feta cheese, and arugula, the waiter brought fresh baked rolls and honey butter to the table. I had almost finished my roll when dinner arrived – homemade ravioli for my companion, and a mixed platter of meat and cheese for me. The roll came in handy between bites of habanero tequila cheese, and my favorite of the meats was the duck bacon.
I did bring half of my platter home, so we didn’t look at the dessert menu while there. I did, however, look it up afterwards, and suspect that I’ll be ordering just an appetizer and dessert next time. And a whiskey, of course. Only 410 left to try.
Many years ago, on this day, my father was born. It seems appropriate to celebrate with this topic, since he taught me how to cook on a grill. I can’t make it to his birthday party, hopefully someone at the house is lighting up the grill to make something delicious for him.
My Big Green Egg (with a side of weeds) and other people’s backyards.
I’m always excited when grilling season arrives, though I don’t grill nearly as much as I think I should. Growing up in Miami, grilling season was year round, and I continued that tradition at my old house, where my grill was on a covered patio. Calling it a “grill” is almost insulting, my outdoor cooking is done in a Big Green Egg, which is a ceramic smoke oven. In addition to having a fun name, it cooks faster than a regular grill and retains more moisture in the food. It’s similar to cooking in an oven, with the added flavors that come from cooking over charcoal.
Grilled salmon. Yes, it was as good as it looks.
I finally fired up the grill for the first time this season because of a grilled salmon recipe I found in a magazine. I don’t eat fish often, much less when it’s cooked; I prefer it in sushi. But the recipe sounded good, calling for garlic and fresh herbs. I’m a sucker for garlic, and was able to harvest fresh chives and cilantro to add it. When it’s warm, I’d rather not overheat the house by baking, so I took my cooking outside.
Once I’ve started grilling for the season and have a taste for it, I’m more likely to fire it up any given weekend. I realize it’s more work than a gas grill, but I think it’s worth the extra effort. This weekend’s grilling plan is a lime cilantro flank steak (pre-seasoned, not using my cilantro this time), garlic artichokes, and a jalapeño with peanut butter (to see how it compares to the baked version). Just thinking about it is making my mouth water. (If I touch my eyes after cutting the jalapeño, they’ll be watering too. I’ll try to avoid that.)
I took photos of the garden last week, thinking I’d be writing about it after Razor Girl, and it wouldn’t hurt to get ahead. We then had a warm, wet week… everything with full sun grew at least at least six inches in that time… including the weeds. (OK, I may be exaggerating… but not by much.)
Growing mint, sunflowers, chives, cilantro, basil, and hopefully dill12 days later, from the other side… chives, mint, catnip, and the open sunflowers.
When we moved in last year, before moving any furniture in, we set up raised garden beds in the back for some vegetables. About a month later, we added a bed to the front, specifically selected a decorative pattern (a star) rather than a plain rectangle… curb appeal and all that. The star (and grass around it) was overrun last year by two tromboncino squash plants, with chives and mint somehow peeking through. (Most herbs are actually weeds, so this isn’t hard to believe.) This year, the star is a full-fledged flower and herb garden, with a different herb planted in each of the five points, and sunflowers sprouting tall above the other plants in the center.
Growing cauliflower, eggplant, tomatoes and peas
The back garden did nicely last year, particularly my okra plants, but I felt I needed more planting space. And less grass to mow. I assembled a keyhole raised bed from Costco in the back, significantly closer to the house. This set is a first for me on several counts: assembled on my own, tall (almost two feet), and with a built-in composter. I’m enjoying the ease of reaching my plants, though it’s disconcerting to have to weed the open composter as well as the growing area. I planned my layout with the taller vegetables – corn and okra – in the low beds, saving this bed for somewhat shorter plants. At the rate they’re growing, I may end up with tomatoes towering over me!
The low beds are growing slower, being partially shaded by the back neighbor’s white mulberry tree. It still has berries on it, so I can’t trim any branches yet. I can assist with the harvesting though.
Like the keyhole bed, the star has no shade at all, which is perfect for growing sunflowers. Most other flowers in there are random seeds, hoping to attract more pollinators, with a few bulbs like hyacinths for the spring. I expect to add some tulip and daffodil bulbs in the fall. Beyond that, I’m not likely to do much, as my focus is more on the plants I can eat.
I have a long term goal of reducing the amount of grass in the yard. There will always be some – I like walking barefoot in it – but it shouldn’t be the main feature of my yard. I’m three garden beds into that goal already.
