Category: vegetables

The garden life.

Living the garden life, 2015!

Well, last post was about the start of my married life, this post is about the updates to my garden life.

I’ve had gardens for years. You all probably know how I feel about this, but I’ll say it again: if you have a piece of land, you should be growing SOMETHING on it. If you have a terrace or patio or small deck, you can grow some small peppers or patio tomatoes. If you have a window box, you should be growing herbs. There are no excuses! I started growing herbs myself, outdoors on a bigger scale, in “container gardens” in 2008. In 2010, I expanded to create an entire veggie container garden with a few tomato plants, a few pepper plants, and some zucchini, eggplant and cucumber. I really didn’t know what I was doing, to be honest, and while I got one or two paltry cukes, the zucchini didn’t give me anything that year. I later learned that the zucchini wasn’t being pollinated, and I would have to do it myself, which was unsuccessful. I did get some zucchini blossoms out of it, however.

In 2011, I had quite a large setup and everything was doing awesome! I had even gotten some cukes that year! But my nana had passed away in July, and then thats when Hurricane Irene hit us in August. And while she wasn’t as bad as we expected, she was bad enough. She decimated my plants, ripped the growing eggplants off, and ruined a few things. But that year I realized that the best results come from attracting lots of bees!

By 2012, I had learned a thing or two more about how things go, and what should go with what. I planted basil with my tomatoes, and the tomatoes were sweet and juicy, and the peppers were amazing. I wasn’t an expert yet by any means, but I was headed in the right direction. The next year, 2013, I just grew herbs. It was a transitional year for me in a lot of ways and I just didn’t have the heart to have a lot of things to “take care of.”

Baby leaf spinach.

And last year brought my  new raised garden bed! Jay agreed to build it for me and it turned out to be his new hobby/favorite thing ever. And so we really expanded. We ended up with TONS of veggies & herbs… and a few lessons learned the hard way; i.e. cucumbers should be by themselves because they will over take EVERYTHING, and tomatoes and dill should not be planted in the same area! Whoops.

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Roasted asparagus with balsamic and brown butter sauce.

Roasted asparagus with brown butter balsamic vinegar sauce.

If I can be honest: I F#!&*ING hate asparagus. I hate the smell after it’s cooked, I hate the taste, I hate (almost) everything about it. I wouldn’t eat it. Nope. Never.

But that doesn’t mean I don’t cook it. I actually will admit that it can look pretty, and it can also look pretty delicious, too. And food is love, and I love (some) people. And some of the people I love also happen to love asparagus. For example, my husband, my mother, etc. So. There you have it. I make asparagus.

Roasted asparagus with brown butter balsamic vinegar sauce.

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Pickled green tomatoes, Italian style.

The garden was crazy this year, thanks to our big ol’ raised garden bed. So when things started to get super cray cray, I decided that the best thing to do once I had a harvest of more than just two tomatoes at once, was make salsa & bruschetta.

Beautiful green tomatoes.

But of course, sometimes you just see those green tomatoes hanging out there… and you wanna pluck ’em off & use them, too. They’re so cute & small & round. And then there’s all that fresh basil & oregano that’s just waiting for you to keep picking it…

A girl’s gotta do what a girl’s gotta do.

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Scenes from the garden, 2014.

Scenes from the garden, 2014!

As summer draws to a close (wahhh!), I think it’s only appropriate to recap the garden shenanigans that have been going on around here. Every year I typically share  how everything has progressed during the season, so why not do it this year? We had some crazy success- and a few not so successful things- on our first season using our raised garden bed.

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Raised garden bed DIY project!

How to build a DIY raised garden bed!

As you might remember, I love gardening. Every summer I typically do container gardens. Not for lack of gardening space, but because the best spots were taken by other things, and I never had the time nor frame of mind to really tear down and build up, so to speak. I do love container gardens for many reasons, and a raised garden bed is pretty much just a big ol’ container garden!

But this year a few events worked in our favor & some great spots were open. So my woodworker Jay decided to finally build me some raised garden beds! What a great early birthday gift. And it turns out, it’s actually a super easy DIY project that you can make in one weekend.

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Ail je ne sais quoi; or “garlic I don’t know what.”

French pickled garlic with herbes de provence.

Garlic. The most potent flavor packed into the teeniest package nature could possibly create.

It’s amazing isn’t it? The things you can do with garlic. The possibilities are endless. Roast it, sauté it, bake it, slice it, crush it, mince it, puree it, whatever it. Clearly, the only thing I can’t do with garlic is write a decent blog post about it. No, really. I have no idea what to write about this. True story.

Usually I just blabber so much I have to stop myself before I write a novel, but for this post- nothin’. Its not that I have something against garlic- I don’t, I love garlic. But I just really have no idea what to say. So with that in mind… I’ll just make up a story. Pretend you’re at your summer house in Provence. Yeah, that Provence (in France). It’s a warm summer day & you’re hosting an outdoor dinner party this evening.

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Pseudo-Dutch potato salad.

It just so happens, I am part Dutch. Not Pennsylvania Dutch, just Dutch. From the Netherlands. Land of the wooden shoes. I’m many things actually- but yes, Dutch is one of them. However I’m not a big fan of potato salad (Dutch or otherwise). I come from a family who LOVES all kinds of mayonnaise-dressed carbohydrate salads; macaroni, potato, etc. And coleslaw too. I did not inherit the love.

But ’tis the season to have barbecues, picnics and eat outside in general. And those usually include a type of salad; be it made with lettuces & greens or potatoes, macaroni or eggs.

Pseudo-Dutch potato salad.

I used farm fresh eggs from Queens County Farm. Obviously, any eggs will do. But just in case you were wondering where I got the blue egg, that should explain it. *wink*

A few of the farm eggs were on the small side, so I made an extra few. If you’re using regular store-bought large eggs, use only 5. For me, the farm fresh unpasteurized eggs seem to boil quicker, maybe because they’re sizes are so varied its hard to figure out the exact timing for boiling a bunch but I always end up with a bit of a darker circle around the yolk when using them. It’s harmless (it’s just ferrous sulfide) so it doesn’t bother me.

Easy pseudo-Dutch potato salad with hardboiled eggs, pickles & optional bacon.

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