July 10, 2012
Have I ever sung the praises of humble lettuce here? I’ve probably overlooked it despite how much it contributes to our diet and our garden. So, today’s the day!
From the soft, tender crunchy leaves of Buttercrunch, which we grow from seed all season long, to the deeply cut, crinkled rusty leaves of red oak leaf and mysterious, speckled varieties that I bought as starts to “fluff up” the garden before our recent tour, let me remind you that lettuce is a must-have in any garden!
It adds seasonal color and foliage to the garden. It grows well in dappled sunlight and even deeper shade in warmer climates. It germinates rapidly and continues to mature to luscious heads quickly.
It may be harvested by thinning out young seedlings from thickly sown patches to create microgreen goodness. Removing a few outer leaves from each of several young plants creates a baby greens salad quickly. And, when an entire head is sliced at ground level and the root is left behind, a new head of lettuce will likely form from that same root.
True, lettuce is a cool season crop. But, here in the Pacific Northwest, that means it grows well from late winter until the first freezes of fall. And, with a passive protection system like an unheated greenhouse or cold frame, you may be able to grow it even when the freezes hit. If a head or two begins to bolt during the heat of summer, that leafy goodness is great fodder for the compost pile or pecking for chickens. Just re-seed every week or two to ensure a continual harvest.
On the warmer days, get out in the garden early to harvest your salad greens. Dunk them into a sink filled with chilly water. Swoosh it around and then let the garden grit fall to the bottom of the sink. Gently lift the washed greens, place them in a salad spinner, give it a whirl and then put the whole thing in the fridge to chill during the day. Come evening, even greens that were slightly wilty when picked will be perky and perfect for the table.
At our house, we’ve had some health changes that mean we’re eating more green salads than ever before. Some are kale. Others are chard and spinach. Many are cabbage. But, most of all, the basic leafy green dinner salad in our home contains loads of lovely lettuces.
Consider some of our favorite veggie mixes in a rich, nutritious seasonal salad tonight. Something similar to this one will be on our table. How about yours?
- Mixed lettuces, harvested at dawn
- peeled and sliced cucumber, harvested early & chilled
- 6-8 sugar snap peas, string removed and chopped into 1/2″ pieces
- freshly pulled & scrubbed carrots shaved with a peeler
- fresh, raw baby beets, peeled and sliced thin
- a few tablespoons of raw sunflower seeds
- a few shavings of Romano cheese
- a handful of roasted, chopped cashew nuts
- a few pansy petals, borage blossoms or other edible flowers
- Tossed with a tiny amount of homemade vinaigrette
May 31, 2012
The pesky cabbage butterfly is invading all over gardens everywhere right now. Last week, I was 3000 miles away from my own garden, but I saw these butterflies (not moths) in action. When I got home, there they were flying through my garden too.
Fortunately, my brassica crops (cabbage, broccoli, kale, Brussels sprouts, cauliflower, etc…) are well protected from them. Plastic-sheeted hoop houses keep out the egg-laying adult butterflies. Though, it is time for me to exchange the plastic for floating row cover, which is more ideal in warmer temperatures. But that’s another post for another day.
For now, take a close look at these adult butterflies I found at Tricycle Gardens in Richmond, Virginia. And, if you’ve seen these flying around in your garden, be sure to read more in our earlier post that shows photos of their caterpillar phase and the damage those green, wormy creatures do so very fast in a brassica patch. And, yes, we’ve shared tips for keeping them out of your crops without a drop of ‘cide!
March 06, 2012
Cotyledons are the leaves that emerge from a seed. They precede “true leaves”, and quite often they look very different from the leaves that later clothe the entire plant in food factory goodness.
Right now my greenhouse is filling up fast with tasty edibles I’ve seeded successively over the last month or so. And, watching the seed leaves hint at what’s to come is my latest joy.
My kales, broccolis and brussels sprouts are all emerging with deep green embryonic seed leaves. Pretty, but nothing terribly special.
Napa cabbage and bok choi is showing up in slightly paler greens with whites stems below. Even less exciting.
Sugar snap peas, sweet peas and fava beans are bolting upward fast, which is exciting if not a technicolor rainbow.
Purple cabbage and purple cauliflowers are slightly more interesting with hints of purple on the top side of their emergent leaves. Too beets & chards are popping up in greens and reds, but that’s nothing terribly new to me. Neither are the brown-ish speckles of color showing up in some of the mesclun mixes.
It’s the Ruby Streaks Mustard from Botanical Interest seeds that have really struck my fancy. Known for a spicy bite, this plant shows off mottled tones of deep purple flecked against green right out the gate. Even its tiny seed leaves are striking. I can’t wait until its barely showing true leaves begin their reddish-purple, feathered growth form. How pretty, right?
Yes, this probably isn’t an ideal crop to pre-grow in pots, but with hail still thundering down and slugs in unprecedented numbers, I decided to get them going with a bit of protection this year. And, they seem to be doing just fine after potting up from sterile mix to 4″ pots filled with standard potting soil. If they decide to bolt before I feel they’re strong enough to survive in the open fields, I’ll just snip’m and eat’m young!
(Botanical Interest Seeds supplied these seeds for complimentary test growing. No compensation has been received for this post. But, hey, I’d gladly take some more seeds guys! Maybe some Shiso? Hint! Hint!)
February 20, 2012
If you haven’t started already, now’s the time to start your vegetable garden. It is also time to be wrapping up any dormant pruning of your edible trees, shrubs and vines. (Think: blueberries, raspberries, apples, pears & the like.)
Buds are beginning to swell and break open. Seeds – including self-seeded weeds – are beginning to emerge from the soil. Birds are beginning to migrate and nest. And, slowly but surely, days are getting longer. And when we’re really lucky, those days are even feeling slightly warmer than just a few weeks ago.
In my own garden, I began seeds for plants like cabbage, broccoli, lettuce, cauliflower, watercress, fava beans, snap peas, mizuna, beets and chard several weeks ago when we had that sunny run of 60F days. I have an unheated greenhouse where they germinated rapidly. In a few days, I’ll be moving several of these from overcrowded sterile mix containers to individual pots where they can grow on a bit more before moving to the garden.
As in years past, this past weekend, I even seeded a few warm season crops (think tomato) in the greenhouse. If they take off, bully for me. If they don’t, I can try again indoors under lights in a few weeks and still have plenty of time to bring them to fruition later this summer. (I also started carrots, chinese cabbage and some flower seeds this past weekend.)
So, if you’ve got onions to place, seeds to sow, soil to test, berries to prune or weeds to pull, there’s no time like this very moment to get out there and get started. Even if your soil is frozen, sowing seeds now indoors or in a protected outdoor spot, will mean your garden will be well on its way by the time the Spring thaw comes. Find ideas for inexpensive season extenders here.
Thinking you need help planning, designing or installing your garden? Pretty sure you need a lesson in how to prune those fruit trees, shrubs and canes properly so you don’t kill them in the process?
Don’t keep waiting. Get in touch now to get your project scheduled and your education underway. If you wait until Spring to reach out for help, you’ll be waiting much longer to get your garden growing!
October 01, 2011
One of the simplest fresh-from-the-garden salads is coleslaw. And right now the main ingredients to this tasty side are abundant in the garden. Until they’re hit with frost damage, cabbages stay lovely and tasty in the garden. And, carrots often taste even better once they’re kissed by chilly temperatures.
So, make it now while picnics are still in season, or make it later when you’re huddled inside on a chilly day. It’ll only take a minute to toss together!
- 1 small to medium head of purple cabbage, cored and shredded into fine pieces
- 4-6 orange carrots, grated with a medium blade
- 1/4 cup plain yogurt
- 2 T. mayonnaise
- 3 T. cider vinegar
- 1 t. celery seed
- 2 T. prepared horseradish (or to taste)
- dash salt
In a large bowl toss the shredded vegetables until mixed. Set aside.
To make the dressing: In a small mixing bowl, whisk together yogurt, mayonnaise & horseradish. When well mixed, whisk in vinegar. Stir in remaining ingredients to combine.
Pour dressing over shredded vegetables and toss to mix well.
If you can wait, this salad tastes better if given an hour or two for the flavors to mingle. But, its also great right from the start, so dig in!