Category: chive

Scenes from the garden, 2013.

My grandpa's 60+ year old rose.

Typically, I update about my little container “Victory garden” a few times during the summer. But because I’ve been so busy this year, I really had to pare down. I didn’t grow anything other than the usual herbs; a few of mine come back every year (chives, oregano, mint) and I bought a few more, like dill, tarragon, rosemary, etc. You all saw my garlic already. So I was going to stick to just herbs, my little garlic shoots & my flowers, but then I bought a cherry tomato plant at the last minute because it felt kinda naked without any veggies. But I swear, I’m stopping at that!  I have way too much going on this summer to have a massive garden.

Anyway, I was inspired by my visit to the Queens County Farm Museum & I thought I’d share some photos with you of my garden, & what I’m growing this year. Even if it’s not a lot of stuff, it’s still beautiful, because nature is always beautiful & interesting. That rose pictured above is from a plant that’s over 60 years old. It was one of the first ones my grandpa planted when he moved out to Long Island from the Bronx, and it’s still the most beautiful rose I have.

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A time to plant, a time to sow.

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Yes, I know, you’re all in “fall-mode” already. Me too. It’s hard not to be when Halloween has infiltrated every store & every blog (or Pinterest page) is pushing pumpkin desserts! And I’ve got those coming for you, too. But first there’s still some wrapping up to do when it comes to summer. Namely the garden.

Every year at this time, I start to dry my herbs. They continue growing until mid to late October, usually, unless it gets very cold at night very quickly. As do the peppers, sometimes. But the herbs usually get so large midway through the summer, that I end up cutting them back in late July and using most of them fresh (or freezing them). The rest I dry and add to my dried herb jars. Then I cut them back again in September. Drying fresh herbs is one of the easiest things to do, as is freezing them, and if you grow your own herbs I strongly suggest you do it! For cilantro, I suggest freezing it in olive oil. Basil is also good that way, as well as rosemary. You can freeze them in water, too, if you prefer. As far as drying them, there are, of course, quite a few different ways to do it… but this is what I do. I bought little jars from Ikea to store them in, but small Ball jars work too, as do cleaned out baby food jars. All you have to do is cut your herbs and give them a good shake outside to evict any unwanted tenants. Not cilantro, though, dried cilantro tastes nothing like fresh and it’s not really worth it. You’re better off freezing that. Anyhow, cut ‘em down and give ‘em a a shake or two… then give them a good rinse and let them dry overnight on a paper towel or clean dish towel. The next morning, tie the ends of each herb together to create a bunch, and tie with soft twine (or use a small rubber band). Place them in a brown paper lunch bag that you already labeled and “hang” them in it, gathering the top of the bag together around the bottom of the stems and tying it. Then hang the bags or place them in a cool, dry place for 2 weeks. After 2 weeks, you’ll have dried herbs (if not, let them hang another week, there shouldn’t be any moisture left in them). Take them out of the bags and gently tug, pull or scrape the leaves of the herbs off the stems with your fingers. You can crumble the basil, oregano & parsley at this point, if you wish. Place them in your jars and label. Or, if you have non-edible lavender, use it in a sachet. All done!

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Anyway… as you might have guessed, this is the last garden post of the season. Sad, yes. But each year it comes whether we like it or not. The good things far outweigh the bad: the fresh veggies that start to come in record numbers, the fresh herbs that grow like crazy, and the delicious meals, sauces & salsas that can come of them all.

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Except this year.

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This year I was lucky to get 8 Cajun Belle peppers, 4 SuperTasty Hybrid tomatoes and 1 Green Zebra tomato. That’s it. Of course, my herbs were huge and I got tons of use out of them all season, not to mention the pesto I’ll be making & freezing because my basil is taking over a small country. But my vegetables were not at all what they have been in the past. Why? I don’t know. The weather, maybe? I know the country is having the worst drought in two decades. But here in NY, it was a pretty wet summer (wetter than usual), but that flip-flopped from very very hot to very very wet almost constantly. The plants barely had time to dry out and recover from one storm by the time another one hit. Though really, I’m not sure. Maybe it was the crazy wind with all those severe thunderstorms (& tornadoes! WHAT?), maybe it was the really bad heat in between all that, maybe it was just me. My mind has been other places this summer, and I haven’t been as anal-retentive about keeping up with the gardening. I noticed some funky curly leaves on the tomatoes and I never even did anything about it. I haven’t weeded or used any fertilizer/plant food at all either. And maybe it was the fact that I chose heirloom tomatoes, not hardier disease-resistant ones this season. But regardless, no matter what the reason, that’s all I got so far. The “mystery plant” died sometime in mid-August, so I guess I’ll never know what it was (glad we weren’t taking bets!). Now my peppers & tomatoes will probably keep growing for a few more weeks, or at least until it gets too cold at night, but I doubt I’ll get much more out of them. Of course, if I end up with anything else, you’ll all read about it for sure. But basically, that was my bounty of 2012, and I was lucky to get it.

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But it was still worth it. Each tomato or pepper is one more tomato or pepper I didn’t have to buy.

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I cut those last three peppers off before they matured, because I wanted to use a variety of peppery heat in a dish I was making. The green tomato took forever to finish growing, it wasn’t done until last week. And the SuperTasty’s? Ugh. They were a struggle all season. Like I said, I could probably take some of the blame, if not most- I wasn’t 100% invested this year. But the weather was downright bizarre, so I’m just going to use that as my excuse. In all my years of having a veggie/herb garden, this is the first year my bounty was pathetic, so I guess I should be thankful. And the best part? Using fresh tomato slices from my own plant, and fresh oregano to make a fantastic light hot weather dinner: a tomato feta open-face sandwich, using one of my SuperTasty hybrid tomatoes & both kinds of fresh oregano.

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I feel almost silly for writing up the recipe for this, it’s so easy, but epicurious.com did too, so I’m in good company. This is a good way to enjoy the fruits of your garden on a really hot, sticky late summer night. Or a slightly warm early fall evening.

TOMATO-FETA OPEN FACE SANDWICH (from epicurious.com)

Ingredients:

  • Thick slices of white bread (Pullman loaf is ideal)
  • Olive oil (good quality oil meant for eating)
  • Tomato slices
  • Freshly ground black pepper
  • Slabs or crumbles of feta
  • Fresh oregano

Directions:

  1. Lightly toast thick slices of white bread, then drizzle with olive oil.
  2. Add tomato slices, salt and freshly ground black pepper, slabs of feta, fresh oregano, and more oil.
  3. Eat!

I bet this sandwich would look delightful with different colored heirloom tomatoes, and it would probably be amazing with blue cheese or Gorgonzola crumbles too. Noms.

Quick & dirty chive vinegar pickles.

Oh, pickles.

You come into my life oh so quickly this time of year… and get eaten up oh so quickly. And then I’m hounded for more pickles by the pickle monsters that plague my existence. Good thing I love them. And that I’ve got plenty of jars to fill.

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Yeah, I’ve got a lot. That’s just the tip of the iceberg- there’s a load of stuff in my fridge that needs to be cleaned out and those jars will soon join these in awaiting their new fates. Remember my chive blossom vinegar? And the ensuing chive blossom potato salad & egg salad? Well, I knew I wasn’t finished with that vinegar. I had more ideas bubbling in my brain and this was one of them. I figured, why not try making pickles with it?

And I decided on making cold-pack refrigerator pickles. I’ve been on a pickle kick lately. And most of them have been fridge pickles, I guess ’cause it’s so hot it’s just easier.

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;When I say ‘quick & dirty’ in the title, I don’t mean they’re literally dirty, obviously. No olives in this martini. They’re just really quick to make, no processing time required. They do need a week or two to stew in the fridge before they can be eaten, however. But it’s a small price to pay for homemade pickles without the “canning.” Here’s my favorite quick version from The Hip Girl’s Guide to Homemaking. It’s fun and easy and you can pickle just about anything this way.

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Some ideas for fridge pickles? Zucchini, cauliflower, carrots, eggplant, cucumbers, onions, okra, Brussels sprouts, broccoli, green beans, garlic, etc… or a mix of all of the above!

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And you can use any jar you want for fridge pickles. An old spaghetti sauce jar works just fine.

REFRIGERATOR CHIVE BLOSSOM VINEGAR PICKLES (adapted from The Hip Girl’s Guide to Homemaking’s refrigerator pickles)

Ingredients:

  • 1/2 cup chive blossom vinegar
  • 1/2 cup white vinegar, 5% acidity
  • 1 cup filtered water
  • 1 tablespoon Kosher or non-iodized salt
  • 1/4 teaspoon each of picking spice, dill seed, mustard seed
  • 2 pieces fresh dill (if using, use less dill seed, about half)
  • Cucumbers; as far as the amount you’ll need, I used about 2 and a half smallish/thinnish cukes for one pint jar… but she says:

Wash and cut up your vegetables and pack them into a clean jar.

The weight of your starting produce will vary depending on what you’re pickling. Eyeball it at the market, and if you end up with too little veg, just use a smaller jar (or make more brine to account for extra space in the jar).

Directions:

  1. Boil the vinegar, water and salt in a medium saucepan. Meanwhile, put your dry spices in the dry jars, and then pack your veggies in the jars. If you prefer a less raw taste, you can blanch them first or even cook them in the brine.
  2. Pour your just-boiled brine over the veggies in the jars. Wipe the mouths clean and seal.
  3. DON’T SEAL TIGHTLY. And I quote: “Don’t screw on the lid on as tightly as you possibly can or the lid might pop off when you go to open them in a couple weeks. Vinegar breaking down the veggies inside a jar causes a little release of gas, and leaving the lid loose will let that escape. [I know what you’re wondering and the answer is no. If your pickles have been stored in the fridge, it’s not possible for botulism spores to activate.]“
  4. Put them in the back of your fridge and forget about them for at least a week. “Two weeks is better, three is the best” according to her. They keep indefinitely, but if you’ve got some sitting around more than 6 months, I’d ditch ‘em.

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That beautifully colored tangy vinegar is going to make a chive-y, dill-y, super tangy pickle. A perfect compliment to potato salad or grilled stuff; burgers & hot dogs, etc. If you prefer a less chive-y flavor, or should I say, a more subtle one, then just change the ratio from 1/2-1/2 to 1/4-3/4 in favor of the white vinegar. But make sure you use half water, half vinegar and the full tablespoon salt. Any vinegar is fine to use as long as it’s 5% acidity. Red wine vinegar, rice vinegar, apple cider vinegar, white wine vinegar or just plain old white vinegar.

I have to say I was surprised it wasn’t slightly more pink in the jar, as when it was boiling up it was a pale pink. Hm. I’m half tempted to just use 100% chive vinegar next time just to get pink pickles!

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In case you’re wondering, you can pickle anything this way: cauliflower, zucchini, carrots, peppers, etc. I have a bit more information on refrigerator pickles here. If you don’t have the equipment to do actual canning, refrigerator pickles & refrigerator jams are the way to go, as are freezer jams. You can make amazing stuff that way. Sure, it’s not shelf-stable and you need to put it in the fridge/freezer right away, but it’s a good way to get started. That way you can see if canning is for you. If you decide you want to explore canning further, you need a decent amount of background information and some important materials. A great place to get started is the USDA National Center for Home Preservation.

And speaking of canning, in a few days- on August 21st most likely- I’ll be blogging about the very basics of waterbath canning, I’m calling it “Canning for Dummies” to be exact. So if you’re interested in getting involved in basic canning, keep an eye out for that post. Not that you’re a dummy or anything. I’m just saying.

Everybody loves a picnic!

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.”
-James Henry

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I love picnics. I don’t have them often, of course, but I’ve had a few over the course of my life & they’ve always been fun. When I was a kid, my mom used to have “backyard picnics” where we just set up a simple little picnic on the grass in the yard. It wasn’t anything crazy, usually a few sandwiches with the crusts cut off (mine was always either peanut butter or potato chip; yes I ate potato chip sandwiches) and some soda or sparkling water and some snacks. Once or twice on a rainy day we even had an indoor picnic on the floor and had pizza or Chinese food. It was so much fun.

And then you grow up and your sense of fun changes. You forget to do little fun things every now and then, “just because.”;

Taking a cue from that, I decided to have one now. As a “grown-up.” I have these two vintage picnic baskets sitting around that I never used. Plus I’ve been working really hard, on a variety of things (like the new Recipe Index!). I figured, why do I have to actually go somewhere to have a picnic when I can have one right here?! You can have a picnic anywhere- even inside, like I said. Martha Stewart recently did a segment on the Today show about how to prepare a picnic entirely in jars! There are tons of ways to do a picnic, from traditional to un-traditional. Bring cold foods, hot foods, room-temperature foods, salads, wine & cheese. Whatever you like.

The first usage of the word ‘picnic’ is traced to the 1692 edition of Tony Willis, Origines de la Langue Française, which mentions pique-nique as being of recent origin; it marks the first appearance of the word in print. The term was used to describe a group of people dining in a restaurant who brought their own wine. The concept of a picnic long retained the connotation of a meal to which everyone contributed something. Whether picnic is actually based on the verb piquer which means ‘pick’ or ‘peck’ with the rhyming nique meaning “thing of little importance” is doubted; the Oxford English Dictionary says it is of unknown provenance. The word predates lynching in the United States; claims that it is derived from a shortening of ‘pick a n—-r’ are untrue.[2]

The word ‘picnic’ first appeared in English in a letter of the Gallicized Lord Chesterfield in 1748 (OED), who associates it with card-playing, drinking and conversation, and may have entered the English language from this French word.[3] The practice of an elegant meal eaten out-of-doors, rather than a harvester worker’s dinner in the harvest field, was connected with respite from hunting from the Middle Ages; the excuse for the pleasurable outing of 1723 in François Lemoyne‘s painting Hunt Picnic is still offered in the context of a hunt.

After the French Revolution in 1789, royal parks became open to the public for the first time. Picnicking in the parks became a popular activity amongst the newly enfranchised citizens.

Early in the 19th century, a fashionable group of Londoners (including Edwin Young) formed the ‘Picnic Society‘. Members met in the Pantheon on Oxford Street. Each member was expected to provide a share of the entertainment and of the refreshments with no one particular host. Interest in the society waned in the 1850s as the founders died.[4]

From the 1830s, Romantic American landscape painting of spectacular scenery often included a group of picnickers in the foreground. An early American illustration of the picnic is Thomas Cole‘s The Pic-Nic of 1846 (Brooklyn Museum of Art).[5] In it, a guitarist serenades the genteel social group in the Hudson River Valley with the Catskills visible in the distance. Cole’s well-dressed young picnickers having finished their repast, served from splint baskets on blue-and-white china, stroll about in the woodland and boat on the lake.

The image of picnics as a peaceful social activity can be utilised for political protest, too. In this context, a picnic functions as a temporary occupation of significant public territory. A famous example of this is the Pan-European Picnic held on both sides of the Hungarian/Austrian border on the 19 August 1989 as part of the struggle towards German reunification.

In 2000, a 600-mile-long picnic took place from coast to coast in France to celebrate the first Bastille Day of the new Millennium. In the United States, likewise, the 4 July celebration of American independence is a popular day for a picnic. In Italy, the favorite picnic day is Easter Monday.

-Wikipedia

I decided to try my hand at a new recipe for a healthier macaroni salad to serve at my little picnic. It’s got basically 3/4 the calories of regular macaroni salad, and it’s got something like 1/3 the fat. Not that these things bother me particularly, because I don’t eat macaroni salad & don’t really count calories anyway, but you can’t have a picnic without some kind of mayo-based or carb-based salad, and I thought it’d be an interesting thing to try. Everyone is looking to cut down on fat nowadays. Not me. I like fat.


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Eh. Let’s just call this a new twist on macaroni salad. From what I hear it’s too delicious to be considered “low fat” or anything. And about my “I like fat” comment above; I really do like it. But that doesn’t mean you have to. I’m just being an asshole. Obviously, if you have dietary restrictions or health issues, lower fat diets are important. It’s just that I don’t. So I like fat. And I can’t really apologize for that.

‘Kay, now that that’s settled.. on to the salad!

CREAMY MACARONI SALAD

Ingredients:

  • 1 pound macaroni (I used small shells)
  • 1 cup plain low-fat yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 hard-boiled large eggs, whites roughly chopped, yolks left whole
  • 2 dill pickle spears, chopped
  • 1/2 a medium red onion, chopped
  • Salt & pepper to taste
  • 2-3 tablespoons chives for topping (optional)

Directions:

  1. Cook pasta according to the package directions in salted boiling water. Drain and return to the pot it was cooked in.
  2. Meanwhile, mash the two egg yolks in a large bowl with a fork. Add the yogurt, mayonnaise, and the lemon juice; stir together until creamy & smooth.
  3. Add pasta to mayonnaise mixture, and using a silicone spatula, flip and stir the pasta until evenly coated in the mayo mix. Add the egg whites, red onions and chopped pickles and mix well.
  4. Season with salt & pepper to taste. Sprinkle with chives just before serving.

This salad can be stored in the fridge an airtight container for up to three days. If it’s too dry after taking it out of the fridge, you can add a tablespoon more yogurt (or mayo, whatever). Just do yourself a favor and don’t accidentally buy vanilla yogurt. You’ll gross yourself out big time if you use that…

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The cool thing about macaroni salads (& potato salads) is that you can add pretty much anything you like, within reason. You can add radishes, celery, sliced Bell peppers, dill, slivered carrots, exchange the lemon juice for vinegar, etc. Take out stuff you don’t like, add stuff you do. This other macaroni salad I made is a great example of that. You can personalize it 100% and yet it’s always guaranteed to be delicious.

As far as a picnic goes- it’s easy. You don’t even need anything crazy. Some bread (mine was a French baguette), cheese (I had some provolone & goat’s milk brie), macaroni or potato salad, fried chicken if you’re really ambitious, maybe some cold cuts or cold leftover chicken, some fresh fruit (& whipped cream if you like- I had strawberries, cherries, oranges & nectarines), maybe some warm-weather friendly cupcakes, a jar or two of pickles (I brought red wine vinegar/red onion pickles & dilly beans), maybe some sliced cucumbers & yogurt, baby carrots & ranch dressing, a refreshing drink or two (maybe even some wine- not pictured) and some cutlery and napkins… that’s it. You’re ready to go! Lucky for you, I took some photos of my little picnic before digging in.

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Today might be a rainy/thunderstorm-y day here in New York & a bunch of other places on the East Coast, but when are you having your summer picnic?

Playing in the dirt.

I thought I’d do a quick little update on the garden while things were a bit slow around here due to today’s excessive heat & sunshine that’ll blind you.

(Alright, I’m lying. It’s not that slow around here, nor is it that hot – it’s around 91° F, which compared to our 101° temps last week is nothing. I just wanted to do a garden update. Whatever.)

And so I’ll begin this written portion of the program by saying that while every other woman in the country (seemingly) is squealing in excitement for the final film installment of The Twilight Saga and/or reading Fifty Shades of Grey, I’ve been gardening, cooking, baking, canning, beaching, grilling, strolling, sunbathing, and generally enjoying the outdoors. Not that there’s anything wrong with the aforementioned activities. I’m just saying. Summer goes by quickly, folks. Enjoy it while it’s here! The winter is loooong.

But right now, it’s pretty much hotter than hell most days. That sun I photographed above beats down relentlessly (when it’s not pouring rain & thundering, oh the joys of high humidity!) on everything making the sidewalk so hot I could fry my peppers outdoors. This poor little guy was one of the (probably many) casualties of the heat. I call him The Jesus Lizard, because a few weeks prior, I found a lizard laying in quite the same position, and assumed him dead. Yet when I went to brush him off the walkway into the flowerbed (I don’t know why, my version of a lizard burial I suppose) he flipped over and scooted away. This time… however… he was 100% definitely dead. I have a sneaking suspicion that this is that very same lizard. So of course, what else would I call him but the Jesus Lizard? Somewhere, many other lizards are awaiting his second coming. Until then, rest in peace little dude.

The heat is no joke. This is why they tell you to check on the elderly & young’ns and make sure your pets have plenty of cold fresh water. Anyway… let’s get back to something pleasant: my container garden! Prepare for lots of photos.

Cajun Belle pepper

Green Zebra heirloom tomato

SuperTasty Hybrid tomato

Herbs; dill, cilantro, rosemary

Oregano

Variegated oregano

Mint

Rosemary

Lavender (not edible)

Basil

The “Mystery Plant”

So yeah. That’s pretty much that.

The interesting thing is that “Mystery Plant” there. Whatever it is, it’s a plant from last year that I thought was just dead wood. However, I failed to remove it from the pot at the end of the season in October, and the tag that told me what it was went missing over the winter. So I was surprised to see that there was green life coming from the dead-looking brown stalk a month ago, and I decided to leave it and see what came of it. It’s gotten bigger, with more green growing, but I’m not 100% sure what it is. It’s possible it’s my Habanero plant, or it could be a Bell pepper. It’s definitely not a tomato, and I doubt it’s an eggplant. But I guess we’ll see, right?! Whatever it is, it’s a pleasant surprise, and a testament to life and nature. It’s so true what my grandma used to say: where there’s life- there’s hope! Except for Jesus Lizard, that is.

I did have one little casualty. A Cajun Belle fell off the vine prematurely. It was so cute, and so perfectly formed… but so tiny! So I tossed it into the grass for the local bunnies or my friendly raccoon family to nibble on.

My mint is struggling to come back full force, which kinda sucks- I have a feeling by the time it’s huge the season will be over and it’ll be time for me to cut it down and dry it. It’s turning brown slightly on the edges. Blah. I’ll update again once more things start to come around. Basil? For a while it wasn’t doing too well- it seemed to be shrinking. But now it’s better. My cilantro took a nose dive, though. My tomatoes are taking an extra long time, trying my patience, for sure. I lost two buds (one from each) in a bad thunderstorm that lasted over 12+ hours and it took forever for the other teeny buds to catch up. Ugh. Hurry up tomatoes!

At least I hope they get here before Breaking Dawn pt. 2.

Kidding.

Mary, Mary, quite contrary, how does your garden grow?

My name is a derivative of Mary, did you know that? It’s an old English form of the name. Fancier than Mary, but still the same name & the meaning (of the original Hebrew root name, Miryam, that is) ranges from bitter/bitterness, salty to rebellion, obstinacy. I’d like to think I’m not bitter, but salty… yes. I can be a bit salty at times. And rebellious? Totally. I’ll even admit to obstinate.

That doesn’t really have anything to do with gardening. Does explain the title of this post, though. And it explains partially why my grandmother used to call me ‘Rosie the Riveter.’ I grow my own veggies & herbs in the spring/summer, bake, cook, can my own pickles/jams/jellies/sauces/etc. I can sew. I am the modern Rosie the Riveter, I guess. I can fix anything, I can paint, I can repair almost anything or install almost anything. I think it’s important to be independent. Women who are the “damsels in distress” make me want to vomit. There’s a balance though. Yes, I like doors held open for me and I like things done for me. Yes, I like to be protected and feel safe. Yes, it’s nice when a man shovels the snow for me, carries the groceries or offers to climb the ladder to fix XYZ, etc. Of course I like that. But do I need a man (or another human for that matter) to help me do things? Not most of the time. I can handle pretty much anything you throw at me. And I think that there are a lot of women who agree with me, but there are also a lot who don’t, surprisingly. They need a man to change a lightbulb or hang a picture. It’s ridiculous. Get up off your ass and learn to do something. I just hate whiny little wussy women who don’t know how to do anything. I remember when I was 17 I had to tell my then boyfriend which was the transmission fluid in his car and which was the oil. And I didn’t even own a car myself at the time- nor did I drive!

Anyway. I digress. I definitely scaled back the garden this year. I’ve got the same amount of herbs that I usually do, but I only got two tomatoes and one pepper. I didn’t grow from seed, I bought baby plants instead to lighten my load, so to speak. And also because I missed the seed-planting boat. But like I mentioned last time, I wasn’t sure how much time I’d have to invest in it this year, so I did want to scale back. But half the herbs were already growing (chives, both oregano, mint & parsley) so honestly, how scaled back could it be? Not only that, but my freakin’ chives could’ve taken over a small country… let alone my oregano. I mistakenly didn’t prune them back last fall so this year they were ridiculous. Scale back? Right. In for a penny, in for a pound, so I bought a few veggie plants and called it a day.

And no. I don’t care if you think that it’s cheating that I didn’t grow them from seeds. I’ve got so much else going on, and I do this for fun. I can’t be Wonder Woman. Well, not all the time. So save your preaching & crap for a blogger who cares & who buys into it. I’m not sustaining my entire family to get through the summer. I’m just doing this because I enjoy it.

So, the tally this year is:

  1. Green Zebra Heirloom tomato
  2. Cajun Belle pepper
  3. SuperTasty Hybrid tomato
  4. Rosemary
  5. Chives
  6. Variegated oregano
  7. Oregano
  8. Mint (small, but still trying to come back!)
  9. Italian parsley
  10. Sweet basil
  11. Lavender
  12. Cilantro
  13. Dill

I wanted to grow an heirloom tomato for a while, so I went with the Green Zebra because it was different. The other tomato? Well I got it because I wanted a regular old red tomato as well. The pepper is supposedly sweet but hot, which has a nice sound. After the Habanero’s last year, I needed a break from the super hot peppers. I ended up with 800 Hab’s and I had no idea what to do with them all! I might break down & buy another small vegetable at the nursery before the season is over, because I’m crazy like that. I’m like the crazy cat lady but with plants. Remember my half-dead blueberry bush from last year? It died, by the way. Didn’t make it through the winter. But I can’t help myself, I go into a nursery and I see all those little plants looking all lonely…

At any rate, here’s some photos from when I first planted & cleaned up my little container garden. The two tomatoes first (Green Zebra left and Super Tasty right), then the pepper (close up) then the herbs- the first photo of those two has the two different types of oregano/cilantro/dill/rosemary and the Cajun pepper (while it was still just flowering), the last photo has the basil and lavender. Things have changed since then, so scroll on down and see!

I’m slightly concerned that I’ve read the Green Zebra tomato isn’t very disease resistant & also that aphids seem to love it. I hate to think that it’ll die or be a waste, but even if I get one or two tomatoes from it I’ll be appeased. Aphids love my roses too, for some strange reason more so my Intrigue & Queen Elizabeth, but so far this year I haven’t seen any. Here’s hoping they stay away! Yeah. I know. I’m dreaming.

As the last thing for this post, here are some of my flowers so far. They’re absolutely beautiful; clockwise from top left… Pansy, Rose, Dianthus and Petunia.

That’s one hard-boiled idea.

To be 100% honest, I’m gonna start this off saying: I don’t like egg salad. I never have, I never will. I don’t like anything about it, actually, as a whole. Individually, as single items, all of the ingredients are just fine with me. I like hard-boiled eggs, love mayo, have no problem with salt, pepper, chives, or anything else. But put them together? Nuh-uh. The way it smells even makes me cringe a bit. However, as a cook, you have to sometimes understand that you’ll be making things that you aren’t a fan of. That’s 110% totally okay with me. I make tons of foods I don’t like all the time. I get requests, I make ‘em. I know there are some people who are vegetarian, and they won’t even look at, let alone touch meat. That wouldn’t be me. I don’t really like jam or pickles much, to be honest, nor do I like pork products (other than bacon), rhubarb or berries. But I still make ‘em, cook ‘em or bake with ‘em.

No, I’m not just a natural people pleaser. Far from it actually. I just like being in the kitchen & making food. So I’ll use any excuse to do it.

When I made the chive blossom potato salad, I knew there’d be more requests for foods made using either the chive blossom vinegar or the blossoms themselves. I thought I’d try something completely new for me: egg salad. Another stupid easy, stupid quick “salad” to make that’s perfect for this time of year. I mean isn’t this when people start barbecuing, picnicking, and all that? So what I did was I strained the chive blossom vinegar, and kept those mushy, vinegary blossoms for another use. Waste not, want not, right? First, what I did was I let them dry/drain overnight on a little thing I jimmied up using an 8-oz. Kerr jar & a strainer.

Necessity is the mother of invention!

So basically, you can rig it up any way you like to drain them (if you’re using the same blossoms you used for the vinegar, which you don’t have to do), probably even just in a single layer on some paper towels. And then the next morning, I patted ‘em off on a paper towel (gently), poured the vinegar that drained off into the little jar back in the original vinegar jar, and then tore up those (mostly) dried blossoms to use in this here salad. It gives an extra tang and the blossoms give it an extra texture. Fresh chive blossoms would work too, and be less “tangy.” But I think the “tang” is kinda the idea here. It adds a little something to plain old run-of-the-mill egg salad. Although I guess you work with what you have and if all you have is fresh chive blossoms, then do as you will.

But you should really check out that vinegar. It’s been a HUGE thing over here in recent weeks. Plus, it’s so pretty. It’d make a great paint color, wouldn’t it? Take note, Benjamin Moore!

CHIVE BLOSSOM EGG SALAD

Ingredients:

  • 6 hard-boiled eggs, peeled
  • 2 tablespoons very finely chopped fresh chives
  • about 4-5 chive blossoms, washed and torn up (preferably the ones used to make the vinegar, but any will do)
  • ⅓ cup mayonnaise (any kind you like, if you want to do reduced fat or fake mayo, go for it)
  • 1 teaspoon sugar
  • Salt & pepper, to taste

Directions:

  1. Chop eggs into pieces as large or small as you like. Place them in a medium sized bowl. Set aside.
  2. Mix the mayo, sugar, chives, salt, pepper and HALF the chive blossoms in another smaller bowl until thoroughly mixed. Carefully fold the mayo mixture into the eggs little by little. If you chopped your eggs smaller, then you might not want to add the entire mix, it could get too goopy. Everyone here likes a thicker chop on their eggs.
  3. Sprinkle the top of the salad with the rest of the chive blossoms. Serve chilled.

By the way, I totally get that there are some of you that either a) don’t have chive blossoms or b) aren’t into eating them. And that’s cool. Just take ‘em out of the recipe and you’ve still got a good basic egg salad. You can also add mustard if you’re into that kinky stuff. Experiment. Have fun. Isn’t that what being in the kitchen is all about?

Meanwhile, I’m plotting chive vinegar pickles. STAY TUNED FOR THAT. I have a feeling it will be epic. Or maybe not all that epic, who knows. We’ll see!

A bevy of blossoms brings beautiful vinegar.

It’s been a busy few weeks. No matter how busy the weeks get I try and continue to incorporate blogging into my life. I try not to let all the craziness of life cause me to ignore the blog, or let it sit for more than a few days without a post. It’s just my way of keeping myself disciplined. But really, it has been busier than usual: Mother’s Day, tons of birthdays, a wedding, old friends coming up to New York (from all over the damn world it seems; but really just Hawaii & Texas) and now Memorial Day. All of that meant lots of late nights, lots of food- particularly fried (Chip Shop!)… and lots of beer. I kind of need to recover from it all a bit before Monday. And I think the best way to do that is spend some time outside, in the sun, getting fresh air while I prepare for Memorial Day, and watering plants & gardening. Oh, and drinking water. Gallons of water.

I’ve seen chive blossom vinegar in many places all over the internet for a few years now, this year being no exception. It intrigued me, but never enough to try it. I kept wondering what the hell I’d use it for. Plus, my chives never gave me more than three or four, maybe five or six blossoms a season. But this year? It exploded! Hundreds (okay well not really hundreds, but a lot) of pretty purple blossoms burst onto the scene in early April, much to my surprise.

Our extremely mild winter caused my chives to come back from their hibernation far earlier, and also this year they’re larger than ever. And the blossoms are so pretty, I usually just like looking at them in the garden until they die and I cut ‘em off. But honestly, what’s life without a little experimentation? So being that I had so many, and a few extra jars laying around, I thought why not try it. Plus, I’ve been more into infusions lately. I was planning on some rosemary-garlic infused olive oil, so why not make some infused vinegar too.

You don’t have to use the blossoms in vinegar. You can cook with them too, or use them in salads. Just do a Google and you’ll see. The Kitchn has a great piece on using them, too. However, I chose to use roughly half of my blossoms in a vinegar infusion. The other half ended up in my kitchen in a jar of water, as if they were a bouquet. Kept the chive part fresh and close at hand, too.

Chive vinegar is regular white vinegar, or white wine vinegar, that’s infused with chive blossoms. Technically, you could use whatever vinegar you wanted, but I think (and apparently this is the general consensus among chive vinegar makers) using a clear vinegar is aesthetically best. That way you can see the true pink color that comes from the blossoms, and also the jar looks pretty while it’s “infusing.” But really, to each his own. To make it, here’s what you do: You cut the blossoms off your chives. Rinse them thoroughly in cool water, making sure any grit, dirt, sand or unwanted little tenants clear out. It’s best, I find, to fill a large bowl with cool water and put them in there, swirling them around gently, rather than just rinsing them. Dry them either in a salad spinner, or air dry them on paper towels. Place the blossoms in a jar or bottle about ½ to ¾ full. Pour in your vinegar to fill the container. Then let it sit in a dark/cool place for two weeks, then strain it, removing the flowers. What you end up with is a beautiful pink vinegar that’s mildly onion-y in flavor. It’s perfect in vinaigrettes & salads, great in macaroni or potato salad, and it’d probably make fairly interesting refrigerator pickles.

Chives, posing with chives! Brilliant!

I made this on May 13th, and here’s a little photo quadrangle of its journey from then ’til the day I made the potato salad. I was pretty amazed at how in just a matter of less than 12 hours, the vinegar was already obviously pink. And then it just got pinker & pinker! It’s so pretty, really. It reminds me of those bottles of day-glo highlighter liquid teenagers used to make years ago to use under blacklight (am I showing my age?), except prettier, edible & much more useful. And totally less ’90′s.

Day eight was a rainy, miserable day, so the picture sucks. Of course, the two weeks is the recommended time, but you can use it even after a few days. It won’t be as strong, but you’ll definitely get a chive flavor. I used mine after about 8 or 9 days and it was plenty strong. I also dried the blossoms I removed from the vinegar and saved them in another jar to use in egg salad. But that’s a whole ‘nother post for another day. Anyway, speaking of salad… I was so inspired by the beautiful jar of pink vinegar, that I decided to use it to make some chive-y potato salad. And then, I thought, why not share it on the blog? ‘Cause I’m awesome, that’s why. And also because Monday here in the good ol’ U. S. of A. is Memorial Day, which is a big barbecue day which pretty much kicks off the summer and potato salad is a barbecue/summer staple. Memorial Day means way more than just that, of course, but like 4th of July, Americans don’t like holidays they can’t get a day off for or drink to celebrate. In terms of the salad: keep in mind, if you’re not using chive vinegar, the flavor will be different. I’d substitute by using white wine vinegar & add a sliced shallot and an extra tablespoon of chopped chives. Or, you can just make your own chive blossom vinegar. Or… if you have no chive blossoms but you have some chives, just cut some chives up and put them in a jar of vinegar for a week or so. The vinegar will definitely end up with a chive flavor, though perhaps not the same as with the blossoms and definitely not pink.

Honestly- potato salad (and macaroni salad) is so easy to make, why go and buy it at a deli or supermarket? You’ve probably got most of the necessary ingredients right at hand, and what you don’t have you can always substitute other things for. Or omit them totally. Do yo’ thaaaang.

CHIVE BLOSSOM VINEGAR POTATO SALAD

Ingredients:

  • 2 pounds russet potatoes, boiled (& peeled, if desired) and cubed (equals roughly 8 medium-sized potatoes)
  • 4-5 tablespoons chive blossom vinegar, depending on taste
  • 2 cups mayonnaise
  • 3 chopped hard-boiled eggs
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup chopped celery (I omitted this)
  • ¼ cup finely chopped fresh chives
  • 1 tablespoon mustard (I used Gulden’s spicy brown, you can use any you like)
  • washed chive blossoms, either fresh or dried (for garnish, if desired, the blossoms are edible)

Directions:

  1. Toss the potatoes with 2 tablespoons chive vinegar and ½ teaspoon salt in a large bowl.
  2. In a separate bowl, mix the mayo, chives, mustard, remaining tablespoons vinegar, and sugar thoroughly.
  3. Add to the potato mixture. Chill until cool. Garnish with whole or torn apart chive blossoms, if you want.

This salad was inhaled. INHALED. Disappeared from the bowl like David Blaine was here. People from all over New York swarmed to my house to taste it. Alright. So… that’s a lie, but I wasn’t lying about it being inhaled. You’d have thought I invented the wheel the way people raved about it. And I find that the more things you make yourself, the more impressed people are with it, and the better your food tastes to them. Once I said I not only grew the chives, but used the blossoms to make infused vinegar and then in turn used that vinegar to make the salad, I was practically crowned the new Martha Stewart. No shit.

This recipe makes a very creamy potato salad, if you prefer a more vinegar-y one, then just alter it to suit your needs by lessening the amount of mayo. Potato salad is a super easy thing to change around. It’s all about taste & preference, there is no wrong. Use any kind of potatoes- from baby reds to Yukon Gold, any kind of mustard (or none), any amount of hard-boiled eggs (or none), any kind of vinegar, etc. So easy! Take out the chives, add dill, add a chopped pickle, whatever. It’s 100% customizable. Same thing with macaroni salad. Just taste it as you go and change things up. There are tons of base recipes on the internet if you’re scared.

Back to the chive vinegar: I think it’s great to have a jar of this around, especially if you’re into making your own salad dressings or vinaigrettes. I’m going to work on a pickle recipe using some of this vinegar as well. My mother wants some to marinate steaks in; she likes vinegar marinated steak. And she probably just wants a jar of pink vinegar to put out on the counter, too, ’cause it’s pretty to look at. And yes, the blossoms themselves are edible too. Try one.

The call of nature.

  “Come forth into the light of things, let nature be your teacher.” - William Wordsworth

My trusty gardening shoes; falling apart Chuck Taylor’s I’ve had since 8th grade, the laces have been replaced 4 times

The Victory Garden is back in full effect, and of course I’m going to show it all to you! Some people show photos of their children, I show photos of my vegetables, herbs, pets and cupcakes. As far as the garden goes, things are going really well so far. No tragedies, like last year’s zucchini “abortions.” *knocks on wood* I mentioned a few posts back that I bought a blueberry bush, so that’ my newest addition, although I’m well aware I’ll see no fruit this season. I’ve been using my herbs to cook with almost every night, which is so nice. Plus, the smell of the fresh basil, cilantro, dill & rosemary is so awesome, when I’m sitting on my patio on a hot day & the breeze blows, you get such a whiff of it. I can’t stress enough the convenience & enjoyment there is in my garden. It’s also like therapy, cheap therapy, relatively. I can go out there and lose myself in the dirt, all the weeding & trimming & picking and planting (and photographing). I recommend it highly. Same reason I recommend having a pet- taking care of something dependent on you is crucial to remembering the world is bigger than just you & your selfish bullshit. You can’t spend all day in bed when you have a pet to feed, or a garden to take care of, etc. It saves you from yourself. There’s a quote by an unknown author that goes something like “You can bury a lot of troubles digging in the dirt.” Unlike blogging, which just inflates your self-indulgence & self-importance to levels beyond all comprehension & has the tendency of blowing everything out of proportion, right into the stratosphere of insanity (if you let it). I know this firsthand. Everyone’s important on the internet, right? In that same vein, I’m no expert when it comes to gardening, or “micro-farming” or anything. I just enjoy it.

I’ve always enjoyed gardening, ever since my mom taught me how to dig a hole & “tuck the baby plant” into the soil, safe & sound. Then in a few weeks, it’d be twice the size! Ever since then I was hooked. Just me, the sunshine, & a bit of water, making beautiful things grow.

Some things never change.

The past few weeks for me have been so hard, my only consolation in all of it has been losing myself in this garden, and in my baking & cooking & jarring. It helps so much, really. My grandma loved to come see my garden, and talk about the vegetables, and she loved to eat a fresh tomato… just cut off the vine, with salt & pepper. So I know she’s happy when I’m out there doing my thing, but my heart is still heavy. Very, very heavy. Everything reminds me of her. She used to call me ‘Rosie the Riveter,’ referring to my ‘Victory Garden’ and all my from-scratch baking, cooking, canning, etc. She’d say how amazing I was, say how did I know how to do all of this. And I miss her saying all those things, and asking questions about each plant, how big will it get, etc. I miss that desperately. But life goes on, and she’d be the first one to tell me that.

And nowhere is the phrase “Life goes on” more clear than in nature. Buds on a plant die, the rest still stretch to meet the suns rays. The wind damages half a tomato vine, yet the rest of it tries desperately to cling to life. And when one entire plant turns brown, from disease or bugs or just nature itself… and it can’t hang on anymore, and it dies… the sun still comes up the next day to greet the rest of the plants. Life continues. The cycle keeps going. My garden is the closest I get to believing in a God. I don’t, but by being outside & watching things grow, I feel like I understand why people do. It doesn’t change my beliefs, as I’m a believer in nature not God. But I get it. I see why it’s such a popular notion. And sometimes I wish that the thought of a God comforted me or that I did really believe in it. But I don’t, and that’s okay. I’m happy with my belief in nature. The Bible has (very) few decent quotes in it that I can get behind, one of them being “You were made from soil, and you will become soil again.”

Everyone who has a few feet of space can have a container garden, and if you only have a flower box you can certainly grow some herbs, so I encourage you all to do so. It’s not too late; go buy some big pots, potting soil & some herbs & veggies at Home Depot, Lowe’s or a garden center. I had to stop myself at Home Depot around the middle of July, I saw three tomato varieties I wanted to buy; German Queen, a purple & a yellow … but I had no more big pots! And then I’d have to buy three new pots, a couple of bags of potting soil… and on and on we go. I get so excited about it, I can’t help it. Especially when I see some blooms starting! Whatever is left at this point might be a bit run-down, but I’m a firm believer that with a little TLC you can coax some beauty out of anything before the season is over. I check my garden everyday, mainly for bugs/mites/disease, but also to see the progress. Of course, I take photos of the progress to share with you (and also for my own edification). I love this kind of thing, and I have this silly idea some people out there reading this might too. It may even encourage people to grow their own food. Be self-sufficient & self-reliant as much as you can. But never make it a chore. It should always be enjoyable, never like work. The day I’m no longer excited about my garden is the day I stop doing it; same goes for baking or cooking or anything else. Why do something if it’s not gratifying and fun?

Most of my little container garden outside the porch (taken a while back in late June, before things really grew like crazy)

So many things have changed, it seems like forever ago that I first posted about my garden this season, although it’s only 2 months ago. People might scoff at container gardening, they might say there’s no way you can achieve results this way like you can by growing in the ground. I say they’re wrong. I have proof. Last year my harvests were tiny, really, but this year already things are growing twice as big with twice as many (in some cases three times as many) buds/fruits. I may have only gotten a few peppers/one eggplant/4 or 5 tomatoes from each plant last summer, but this year I already have 6 buds on my eggplant, and at least 20+ buds and about 8 or 9 growing fruits on each of my tomatoes, not to mention my insane peppers. Okay, well, let’s start with those peppers. I was so excited to get some Habanero’s & make some hot sauce, since those were the first of my peppers to “bloom” I had already planned what I was going to do with them. But then I saw how many there were & I realized I can only eat so much hot sauce! So many people are anti-hot anything, and won’t use hot peppers. You may not realize it, but there are so many health benefits in hot peppers (just be sure to wear gloves when cutting them)! Plus, hot peppers can increase metabolism.

  • All chili peppers contain phytochemicals substances called capsaicinoids that produce capsicum. The capsicum is the ingredient that gives heat intensity when habanero chili peppers are ingested or applied topically.
  • When habanero chile is consumed, it binds with the mouth and throat which are the pain receptors of the heat. Once it is transmitted to the brain, it responds to this burning sensation by increasing heart rate perspiration and releasing body’s natural endorphin.
  • Researches have shown that habanero chiles may have some beneficial properties as an anticoagulant. Small amounts of capsicum may help prevent heart attacks or strokes caused by blood clot.
  • In cases of cardiovascular diseases, some doctors recommend a bit of habanero chiles in dairy dishes because bad cholesterol could resist oxidation for a longer period of time and delay the development of a major risk.
  • Habanero chili peppers can provide symptomatic relief from rhinitis and possibly bronchitis by clearing mucus from stuffed noses or congested lungs.
  • Some studies in mice show that capsicum products in particular as could help people suffering from obesity to lose weight, even though this is not proved yet with human beings.
  • Capsicum peppers or Capsaicin in general are also a good substance for diabetes control by creating new cells that start producing insulin again.
  • In some countries, chilis are used in salves due to their slight anti-inflammatory and anesthetic effect. Some researches have proved in rats that capsicum products can block pain without causing temporary paralysis.
  • Habanero chiles consumption does not cause stomach aches or cancer even though people usually used to associate them. It has been proved there is not any relationship between them unless capsicum peppers have been adulterated with Sudan I, II, III, IV, para-Red and other illegal carcinogenic substances as aflatoxins and N-nitroso.
  • Several studies confirm that capsicum varieties could have an anti-ulcer protective effect on stomachs infected with H. pylori
  • Jalapeño and habanero chili peppers are a good source of vitamins as well as they are very high in potassium, magnesium and iron, which in turn, may be effective in protecting against cancer. They contain 357% more vitamin C than an orange: green habanero has twice as much as citrus fruit and red ones have three times more, plus an important amount of provitamin A. Moreover, they are a good source of most B vitamins in particular vitamin B6.
  • All kind of chili pepper powder and fresh habanero chiles may help control food contamination in countries where there is a minimal or even no refrigeration.

-(source)

As pretty as they are, I’m actually kind of scared to cut those guys, haha. I’ve been burned (literally) by peppers before. I am really excited to make some hot sauce & Habanero jelly, though. Anyway, the second to start blooming were my Red Bell peppers. Last year I only got one really nice one, between storms & a little animal that hangs around here (no names mentioned *ahem*THUMPER*ahem*), so I have high hopes this year. I’ve promised stuffed peppers to some very important people. So far, so good. Red peppers are so good for you…

Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.[5] Also, one large red bell pepper contains 209 mg of vitamin C, which is almost three times the 70 mg of an average orange.

-(source Wikipedia)

 

My Cowhorn’s were the last to bloom. Slow little guy, huh? Ironically, though, while he was the last to bloom, he was the first to actually grow what resembled a “pepper” and the first ones that I actually cut & used (more about that later this week).

I cut those babies off before they were even matured and made this with them! Insane. My dad used some of them (& the basil) in his spaghetti sauce & said smoke came out of his ears. Bwahahahaha

That one… right there in the middle… he may look benign sitting on his little shelf, but he’ll burn your hair right off your head.

I felt the need to label it appropriately.

..

I think it’s amazing to see the growth in just a few days of each bud. Nature never fails to just floor me. It’s fucking beautiful. I know, I sound like such a hippie (which I AM NOT), but it’s true. If you can’t find beauty in a little seedling that grows to be a large, glossy green plant, bloom little flowers & then, from the ruins of those flowers, grow big shiny fruit or vegetables that we can eat, save the seeds from, and continue the cycle… then you’re just plain crazy. CRAZY, I say.

My romaine is getting quite large too. I love Romaine, it’s my favorite lettuce (I like Iceberg too, though). Romaine is full of antioxidants, which, like other leafy greens, are known to help prevent cancer. Also, it’s low in saturated fat and sodium, and very low in cholesterol, as well as being a good source of riboflavin, Vitamin B6, calcium, magnesium, phosphorus and copper, and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, thiamine, folate, iron, potassium and manganese. On top of that, it’s mildly anti-inflammatory. Ya get all that?

All that in this little guy, who  actually grew like seven times this size before he was eaten.

And of course, true to form, basil is getting huge. I used some of it in that jar up there with the Cowhorn’s. Basil, like most things that grow in the ground, also has health benefits.

Recently, there has been much research into the health benefits conferred by the essential oils found in basil. Scientific studies in vitro have established that compounds in basil oil have potent antioxidant, antiviral, and antimicrobial properties, and potential for use in treating cancer.[8][9][10][11] In addition, basil has been shown to decrease the occurrence of platelet aggregation and experimental thrombus in mice.[12] It is traditionally used for supplementary treatment of stress, asthma and diabetes in India.

-(source Wikipedia)


….
Variegated oregano, from last summer, is doing amazing. Since this photo, it’s tripled in size (so has the basil).

 

And of course, my tomatoes! Two out of the three (Roma & Better Boy) I have are well on the way to giving me lots of beautiful fruits. The third, Beefsteak, is plodding along… quite slowly, I must say. It’s my first time with all three, so I have no experience with them. But the Better Boy seems like the winner when it comes to the amount of tomatoes! I’m thinking that I’ll use a few of the Beefsteak to make some fried green tomatoes. Tomatoes are good for you too:

Their consumption is believed to benefit the heart, among other organs. They contain the carotene lycopene, one of the most powerful natural antioxidants. In some studies, lycopene, especially in cooked tomatoes, has been found to help prevent prostate cancer,[21] but other research contradicts this claim.[22] Lycopene has also been shown to improve the skin’s ability to protect against harmful UV rays.[23] Natural genetic variation in tomatoes and their wild relatives has given a genetic plethora of genes that produce lycopene, carotene, anthocyanin, and other antioxidants. Tomato varieties are available with double the normal vitamin C (Doublerich), 40 times normal vitamin A (97L97), high levels of anthocyanin (resulting in blue tomatoes), and two to four times the normal amount of lycopene (numerous available cultivars with the high crimson gene).

-(source Wikipedia)

And of course, here are pics of the tomatoes that are budding so far.

Better Boy is budding, and… we have tons of tomatoes!! That’s oregano at the bottom… here are 2 more views of more fruits growing:

So cute.

Beefsteak is a little slow going, I’ve got buds but tiny ones. Sadly when I transplanted it, I knocked off a branch that had buds on it so the little guy had to start over. But he’ll catch up!

I apologize for the varying photo quality… but mother nature doesn’t care about anyone’s photography needs, so when the sun ain’t out- it ain’t out

 

My Black Beauty eggplant has just started to get some buds going too. This excites me, last year my eggplant only gave me two, one of which was knocked off the vine prematurely, the other of which was delicious in eggplant parmigiana. Like I said above, nature is beautiful, but can also be cruel. And so can I, when I want to smother you in bread crumbs, fry your ass up and serve you with homemade tomato sauce. But I’m already ahead of the game this time around, ’cause I’ve got tons of buds.

Eggplant’s fiber content is high, which helps our digestive process and also acts against coronary heart disease. Eggplants not only feature a number of vitamins, proteins and minerals but also contain important phytonutrients. These phytonutrients are known to act as antioxidant. In phytonutrients found in eggplants, there are phenolic compounds, such as caffeic and chlorogenic acid, and flavonoids, like nasunin. Potassium in eggplants brings a balance in salt intake and maintains a nice level of hydration. It also plays a role in regulating blood pressure. Eggplants also contain folate, magnesium and niacin as well as copper, manganese and thiamine (vitamin B1).

-(source)


As far as my cucumber (Burpless Hybrid), he was the second the latest bloomer I have, no pun intended. But finally, there were signs of little teeny cukes! Cucumbers also can be beneficial to your diet/health:

  • Very low in calories; provides just 15 calories per 100 g. Contains no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
  • It is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart friendly electrolyte; helps reduce blood pressure and heart rates by countering effects of sodium.
  • It contains unique anti-oxidants in good ratios such as ß-carotene and a-carotene, vitamin-C, vitamin-A, zea-xanthin and lutein. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease process.
  • Cucumbers have mild diuretic property probably due to their high water content, which helps in checking weight gain and high blood pressure.
  • Cucumbers surprisingly have high amount of vitamin K, provides about 17 mcg of this vitamin per 100 g. Vitamin-K has been found to have potential role in bone strength by promoting osteotrophic (bone mass building) activity. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in their brain.

-(source)

 

I can’t wait to pickle these guys!

Popular for it mild taste, Burpless Hybrid matures early for fresh cukes, fast. The fruit is straight, cylindrical, and excellent sliced, though it’s also good for pickling. Burpless varieties contain less curcurbitacin, a naturally occuring chemical that causes some cuke eaters to burp.

- source

So that’s what’s happening around here. Of course, by the time this posts, these will be even bigger & there will be even more of them… considering at this point is when they grow like weeds (pun intended, ha) and just take off.

And the absolute best part of growing my own food? NO PESTICIDES. Pesticides have known health effects on humans & animals, you can read a bit about some of the registered ones here at the EPA website. I never use any kind of bug spray at all, not even the “super safe organic non-toxic” kinds. All I use is a mixture of Murphy’s Oil Soap and water or dish soap and water. Of course, I usually never spray the vegetable or fruit itself, just the plant, and I probably wouldn’t unless there are significant bugs on the fruit itself (which I’ve never had, honestly). And when it comes to herbs, make sure you wash them (and dry them) thoroughly before using. This Peppermint Castile soap spray sounds like an excellent idea too. The concept is that the soap dehydrates the insects & drowns it, it doesn’t poison. This website has a great resource for alternative methods to the soap/water bug spray.

My dill & cilantro went to seed and in turn are now brown & no longer growing. My rosemary, Italian oregano & parsley are all doing great, though. My chives are the craziest! I’ve cut them down 2 times so far, and they’re still massive. My parsley is getting there in size too, and considering it was a weakling when I transplanted it that’s saying something. I love having these fresh herbs right outside my door. But really, I’m just excited to start canning some more pickles with my own cucumbers & some tomato sauce/tomato jam with my tomatoes.

I love my garden. I’m only sorry that this year my grandma didn’t get a chance to taste my tomatoes, or eggplant, or peppers. I know life goes on… it’s just hard right now. Please excuse my temporary insanity. I know things will get easier with time.