Tuesday, April 9, 2013
Monday, April 8, 2013
What's Going On?
Over the next little while, I will be integrating my gardening blogging into my GettyStewart site. I will continue to write gardening tips, it's just going to be housed in another place. The gardening posts will be mixed with other content - mostly about fruit, nature, preserves, recipes,and local events focussed on food, gardening and nature.
My intent is to bring some of the content from this site over to GettyStewart.com so that it will have all the specific "how to's" that I've written over the years on this site. I'll be transferring info over according to the seasons and what information is relevant at what time.
VeggieDelight.ca will remain open until such time as everything has been moved over - at least until end of September.
Why the Change?
In the last few years, all the various parts of my life are converging into one. No longer is gardening separate from my speaking and my speaking separate from my work with Fruit Share and my work with Fruit Share separate from my work with connecting people to their local environment. All these things are what I do. Rather than keeping separate blogs for all these things, I've decided it's time to roll them into one.
As a separate organization, Fruit Share will continue to have a separate website.
For April, I will continue to come back and post links to new gardening posts I put up at GettyStewart.com. After that, all gardening info will be at the new site.
Thanks for understanding.
Friday, April 5, 2013
According to everything and everyone, it's springtime. Time to put on the rubber boots and start mucking about. If only someone would tell Mother Nature! What is with all the snow and cold. Sheesh.
Well, never mind. First things first. Before we all get diggin' in the soil, we need to do some prep work and decide what to plant this year.
Let's start with six questions to figure out what we want out of our garden:
I love growing and eating peas, beans, carrots, zucchini, cucumbers, kohlrabi, tomatoes, beets and corn. Peas, because they're the first crop of the season and are so amazingly sweet and delicious. Beans because they're so easy to grow, easy to freeze and will last us a whole year. Carrots because for the longest time I couldn't grow them - but now I can and nothing beats a homegrown carrot! Zucchini because they're such amazing producers that there's always some to share with friends and family - whether they want them or not! Cucumbers because I love cucumber salad with the fresh dill that grows all over the garden. Kohlrabi because it's unique and connects me to my German heritage. Tomatoes because those red things they sell at the store just aren't the same. Beets because I have just recently learned to love them. Corn because corn on the cob with cobs picked 10 minutes before they hit the boiling water is so amazing.
It's hard to exclude veggies - I can't imagine a garden without broccoli, lettuce, leeks, onions, garlic, peppers, squash, pumpkin, pole beans, spinach, or lettuce.
Every garden is different. Our garden at the river is much different than the garden in my yard and I know that some things grow better in one versus the other. For example, the bunnies in my yard make it almost impossible to grow lettuce. If you've tried and tried to grow something but just aren't having any luck, maybe it's time to let go. It's probably not you - it's probably the soil, the weather, the seed, the zone, the critters, the bees, the cycle of the moon - etc. Sometimes, it's just not meant to be. On the other hand, if you're really determined, then claim this the year as the year of the your dream veggie and do everything in your power to make it happen. If that's the case, add a bit of reading and research time into your calendar so you'll know everything there is to know about growing your dream veggie.
5. What's the condition of your garden and your soil?
Is your garden ready for the kind of veggies you have in mind? Do you have a fence to protect your garden from deer or bunnies? What's the condition of your soil? When was the last time you added some organic material into your soil? How will you conserve water or add water? Your answers to these questions may impact which veggies you choose to plant and what kind of prep work you need to plan for. For example, I know that I can't successfully grow carrots in my clay garden unless I loosen the soil 6 inches deep, add some compost, cover the seeds with a light layer of soil, keep everything evenly moist and cover it with a light layer of straw.
For a while I thought I would have to give up the garden this year altogether. I love the garden, the soil, the seeds, the growth, the weeding (weird, but true), and of course the harvest. The thought of not having my plot to putter around in was depressing. I ran through my list of options:
- don't plant a garden
- ask friends and family to watch my garden
- hire someone like Urban Eatin' who provide a professional garden sitting service
- plant a cover crop for the season - clover or alfalfa (not sure what my neighbours would think of that)
- share my garden with someone else
- plan a veggie garden that would work around my schedule and hope that Mother Nature will offer up the optimal conditions for such a plan to work
After careful consideration, I'm opting for plan 6 with a little bit of plan 2. But, if I'm going to work the garden around our time away, I've really got to do some careful planning and pay attention to the seeding, planting, maintenance, growth pattern, maturity and harvesting of veggies. I'm going to go study my handy dandy planting chart to see what's going to work.
How do you choose what you're going to plant or not plant in your garden?
Friday, September 14, 2012
|These were actually last year's pigs - this year's are pink!|
We also picked a few red hot peppers. There were enough to fill two 10 Gallon pails. That's a lot of heat! My sister shares her garden with some friends who know their way around hot peppers and who love spicy Indian food. We spent a bit of time lacing up these peppers for me to take home. These pepper will last us 3 years!
Finally, we turned our attention to the goats. These friendly and curious climbers are always a big hit. In addition to feeding them, we got to experience putting up a fence (my nephews think it’s funny that we actually wanted to help and thought of it as a ”fun experience”).
Thursday, September 13, 2012
It's easy to can tomatoes - it just takes a long time. And yes, there are some important safety rules you need to follow. They're simple - add acid (lemon juice), seal well and heat process jars for the right amount of time.
When you buy canned tomatoes in the store - what kind do you buy? Do you buy whole tomatoes, diced tomatoes or crushed tomatoes? I buy diced tomatoes. So that's what I decided to make - diced canned tomatoes - peeled of course.
1. Wash tomatoes.
2. Peel tomatoes. Make a small X on the bottom of the tomato, place it in boiling water for 60 seconds, transfer immediately to an ice water bath and peel.
3. Chop tomatoes and toss into a large pot.
4. Bring chopped tomatoes to boil for 5 minutes.
5. Pack hot tomatoes into clean, hot jars (they need to be hot so the jars won't crack, but they don't need to be sterilized because our hot water bath will be more than 10 minutes).
6. Add lemon juice to each jar. VERY IMPORTANT to ensure your tomatoes acidity is high enough to discourage the growth of the bacteria that causes botulism. Remember, the botulism bacteria grows inside well sealed jars - it's not good enough just to have a good seal - add the acid. It's really no big deal. Add 2 tbsp lemon juice per 1Litre or 1Quart jar. Add 1 tbsp to each 500ml or 1Pint jar.
7. Seal with hot sealing lid.
8. Place in hot water bath. Boil litre or quart jars for 45 minutes. Boil 500 ml or pint jars for 35 minutes. Yes, it's a long time. But what's the safety of your family worth?
For more safe, tomato canning options check out the National Centre for Home Food Preservation.
Note: It took me 6 hours to can 10 Litres of diced tomatoes. If it weren't for the lack of freezer space, I'd probably just stick to freezing. My husband figures each can of tomatoes is worth at least $20. What do you think, is it worth it?
Tuesday, September 11, 2012
Today, I love fresh salsa or pico de gallo or salsa fresca with all it's colorful, fresh, raw veggies. And, I have learned to love cilantro.
Here's our recipe.
6-7 plum* tomatoes, chopped and seeded**
1/2 onion, chopped
1/2 green or yellow sweet pepper, chopped
1 clove garlic, minced
1/2 to 2 cayenne or jalapeno pepper, seeded and minced (your preference)
3 tbsp chopped cilantro or parsley
1 tbsp lime juice
1 tsp ground cumin
1/2 tsp ground coriander
salt and pepper to taste
1. Combine all ingredients in a bowl.
2. Taste and adjust seasoning as needed.
3. Eat immediately or cover and refrigerate for 15-30 minutes.
Serve with tortilla chips and strawberry margaritas!
* Use whatever tomatoes you have on hand. Plum tomatoes are great for salsa because they have more flesh compared to other tomatoes. It's also easier to take the seeds out - if you choose to do that.
** Taking the seeds and the surrounding liquid out of tomatoes helps limit the amount of liquid in your salsa. But it is totally optional.
Monday, September 10, 2012
Here's a step by step look at how I made my salsa.
|score washed tomatoes with an x on the bottom|
|place in boiling water for 60 seconds|
|remove from boiling water and immediately put in ice water for peel to come off easily|
|for thick salsa, remove the seeds and liquid from the tomatoes|
|chop and mix all ingredients in a large pot|
|simmer for 30 minutes|
Tuesday, September 4, 2012
I was away for a good chunk of the summer; the tomatoes did not get pruned - at all. The result is a tomato jungle.
|Do you see the red tomatoes? Sometimes I don't find them until they are extremely red and ripe.|
|During planting season, I always seem to forget how big and bushy the plants get and sometimes don't leave enough room. Here the cabbage is in the tomatoes, or the tomatoes are in the cabbage patch - not sure which!|
|And here's a butternut squash seeking a little shade from the tomato plants.|
I suspect I have been over zealous in my pruning efforts in the past. Sure it makes the plants look nice and the tomatoes are easy to find - but is it worth it?! I know I have way more tomatoes this year and hunting for tomatoes is kind of fun!
And boy oh boy, when I find them all - we're going to have some amazing salsa!
Wednesday, August 1, 2012
Just look at these beauties I picked from the garden this morning. There are Early Girl, red pear, yellow pear and cherry tomatoes.
Nothing could be simpler or more tasty.
- Toast rye bread.
- Spread with butter or mayonnaise (I couldn't decide so I did one of each).
- Top with sliced tomatoes (I like small slices for small bites).
- Season with salt and freshly ground pepper.