Category Archives: Plants From Seed

Today’s Harvest Basket 6/12

It’s all green

All three of these vegetables were started from Renee’s Garden Seed.

Pak Choi, Green Beans, Chinese cabbage.

We are mostly eating out of the garden this month, because I set my own personal challenge. I’m cooking everything we eat this month, no eating out. It’s my choice because we have some amazing fresh, organic food.

This week we also have chard, onions, kale, squash blossoms and baby zucchini. I have all these good foods growing just a few feet away from the kitchen door. It tastes like every meal is a special occasion.

Tonight’s dinner includes Glazed Shiitakes With Bok Choy. The recipe is from the NYTimes Cooking section. From my Pinterest page, Zucchinni Everything you will find squash blossom recipes that are baked, not fried.

Trying to keep a head of the zucchini tsunami, we are picking plenty of squash blossoms for stuffing.

Rabbits love these long, thin green beans, so pole beans are ideal. The rabbits can’t get to the beans! As the bush beans come on, I’ll surround them with chicken wire.

One of my favorite green bean recipes is the dry stir fry method in Chinese restaurants. These are Pole Filet Beans, French Emerite. If I keep these very productive vines picked every day or two, it will be an extended season.

Beside the kitchen door are pots of herbs. You will be surprised how often you add fresh herbs if they are handy.

There are four kinds of mint near the patio. I keep them under control by cutting a generous spring from one plant every day for my tea.

You can still find herb starter plants at most garden centers. Buy a few herbs. It will turn an everyday meal into gourmet fare.

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Todays’s Harvest Basket 5/24

I gathered our dinner directly from the garden today.

Still gathering cool season crops. Peas, radishes, green onions, kale, chervil and cilantro.

The egg basket is over flowing, so we will have a picnic favorite, herb deviled egg with dinner tonight. I have lots to lacy-leaved chervil and picked extra for my morning omelet. Delicate chervil is only in the garden for another week or so. It is my favorite fair weather herb.

What’s for Dinner?

  • Kale salad with green onions, home-made herb vinaigrette, topped with hemp seeds and currants.
  • Deviled farm fresh eggs sprinkled with chervil and chives.
  • Open-faced radish sandwiches, a springtime-only special: Simply fresh thin-sliced sourdough or baguette, fresh butter, salt, thin sliced radishes.

Chervil Anthriscus cerefolium, mild flavored, delicate lacy leaves. If you don’t grow your own, you probably will not have the privilege of  enjoying this fresh herb in the spring and fall.

I use chervil (pronounced SHER-vil) in delicate dishes, like tomorrows breakfast omelet. Sprigs of chervil will top the deviled eggs and, in a non-mayonnaise based potato salad.

Chervil is a delicate annual, growing only in cool weather. It’s a great herb for succession planting. Add a few seed to the garden every week in the spring to extend the season as long as possible.

Fines herbes, the French herb blend uses chervil. The combo includes chervil,  parsley, chives and French tarragon. Fines herbes (pronounced feens-erb) is best used fresh because the herbs lose a lot of flavor when dried.

Sweet and tender spring peas will be tossed into a stir-fry or used as dippers on a veggie tray.

2 Cool Seasons
Remember, anything you grow as an early spring crop can be grown a a fall crop. Sometimes veggies are even more successful since the soil is already warm. This fall, give peas a chance.

 

Spring kitchen bonus.

Pick chervil, chives and cilantro often, to encourage plant growth. Keep the cut stems in a glass of water on the kitchen counter, making it easy to add fresh herbs to any dish.

The peas, radish and herbs are grown from seed purchased at Renee’s Garden Seed.

When fresh herbs are not available, get Fines Herbes at Penzeys Spices .

My handy husband, Jeff, made the harvest basket.

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Today’s Harvest Basket 5/11/17

Spring greens

First basket of the season!

Baby turnips, green onions, cilantro and mustard greens. PBH

Baby turnips, green onions, cilantro and mustard greens, These little turnips will change your mind if you don’t like turnips. They are small, radish-sized Japanese turnips. Sweet and good raw, eaten like a radish, grated into a slaw or served on a tray of roasted root vegetables.

The seeds are from Renee’s Garden. Always order enough seed so you can grow a spring crop and a fall crop. It’s the only turnip I grow. They don’t take up much space and are ideal for succession planting. Great for filling in any blank spots in the garden.

(FYI, Savor The Luxury Of Growing Your Own. Aromatic Herbs 20% Off Through 5/31. Order cool season crops and the herbs to freeze or dry in the fall.)

The rest of the basket was mostly thinnings.

I thinned the mustard greens. This early in the season, they are mild, but still a little spicy.These  greens are tender for a quick stir-fry addition to any mix of leafy greens or add a couple of leaves into the salad bowl mix. Mustard greens are too hot for me, but a little in a mix of greens or salad greens will add a bit of sparkle.

I always plant onions too close, planning on thinning the green onions until they are 6 inches apart.  My thought, you can never have too many onions.

Red Torpedo Onions A favorite. Makes beautiful pickled onions.

Keep a few green onions chopped in the fridge when green onions are abundant. If the are ready to use, I use more onions in salads, loaded baked potatoes, potato salad, topping enchiladas.

Alliums, in my garden a red, white, Cipolini onions, leeks, garlic and chives. The fall-planted garlic looks like we will have a good crop this summer. Thinned baby leeks made the best onion soup this spring.

Cilantro is popping up every where from volunteer seed that made it through the winter. It is really growing like weeds between the beds and showing up in surrounding  raised beds.

Plant this herb a few seed every two weeks so you always have it for canning and recipes. Usually cilantro is long gone from the garden when tomato salsa making season happens in August.

Thy hand hath provided.com has a genius recipe  for Cilantro sauce, a condiment frozen in tiny portions, ready when ever you need. Gather up this fresh herb now and you will have all you need for you tomato and salsa recipes.  I faithfully return to this site when it is tomato soup canning time.

You will get better production and higher yields per plant with properly spaced plants.

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Radish Report

The vegetable garden update. See What’s Growing Now, Including Today’s Harvest Basket and Plant Tips

The first garden harvests every year will fill the salad bowl. By May,  there will be a steady source of radish, green onion and lettuce. I’m growing a lot of Sanguine Ameliore lettuce. Greens are on their way.

Lettuces, radish and onion are waiting to be thinned out in My Garden Post*.

Keep thinning chard, mustard and, kale. Those baby leaves will also go into the salad bowl.

Try growing Watermelon or “Beauty Heart” radish from China. Since they do best in cool weather, I may have to wait and replant in the fall. I’ll wait to see if I have any left.

When you order radish seed, order extra. They are always a good spring salad accent and I will always plant them in a fall garden. Red globe radishes have plenty of potassium, vitamin C and folate.

Because they come up so quickly, use radishes as row markers as you plant other vegetables in the garden. Mix them and plant in with lettuce and spinach greens. Peppery radish sprouts are great on salad or sandwiches.

Watermelon radishes go bigger than the traditional spring radish.

Other pink, red, purple radishes are coming up sparsely. A squirrel is digging them up fast than I plant them. But I continue to reseed and have covered the radish seed with chicken wire.

We have had a few prized crunchy radishes for salads. I’m waiting for the day there are enough radishes to serve with butter and bread.

Radish Sandwiches With Butter And Salt

Heavenly spring flavor, simply a baguette, butter, salt, radish and a few herbs. It’s a very French picnic recipe. Add chives or chervil and maybe a leaf or two of arugula for a sandwich.

First baguette, butter, salt, radish and chives sandwiches of the spring. PBH.

Nobody can do Radishes with Butter and Salt any better than Ina Garten. Her version is a lovely way to show off your beautiful whole radishes.

I’ll continue to plant radish seed until it gets too hot to grow them. Then, I’ll plant them again in September and October. Fall radishes are mild and crisp.

My beautiful radishes are from

Renee’s Garden SeedsThe finest heirloom, certified organic seeds for the home garden.

Mary’s Heirloom SeedsHeirloom, open-pollinated, non-gmo untreated & organic seeds

  • My Garden Post will be replanted with dwarf tomatoes and herbs for the summer. You can buy My Garden Post from this Oh! Grow Up Blog. We both benefit. You save money and I get credit for your order. Use this code: 50offMGP at checkout to save $50 for My Garden Post with Drip Irrigation.

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Pruning Time: Red Heart Rose Of Sharon

Big soft pink snow-ball buds bloom into giant white discs.

The last to come back, you may think it failed to survive the winter. But wait. Be patient. It will blooming in its own good time.

Before the branches begin to green up, prune them heavily, February is the ideal time.

 (Hibiscus syriacus ‘Red Heart’)

Summer long saucer-sized blooms

Red Heart Hibiscus, Hibiscus syriacus ‘Red Heart’, is an upright-growing shrub with large, single, saucer-shaped flowers of pure white with a scarlet center.

  • Mature size: 6-10′ wide, 8-12′ tall.
  • Flowers bloom from July until frost.
  • USDA Hardiness Zone: 5 – 8
  • Few serious insect or disease problems.
  • Medium to Dark Green foliage
  • called both Rose of Sharons or Altheas.
  • Widely adaptable to many soil conditions.

 

Red Heart Hibiscus can also be used as a hedge or screen. Hummingbirds love the flowers.

Those tight green buds produce hundreds of seeds. Seedlings randomly appear near the 8′ tall shrub in my from yard. In the fall, I collected a lot of the seed pods.

Care: Prune back heavily in the early spring.  Annual pruning creates increased shoot vigor and larger flowers.

 

Insect damage when the bud was rolled tight, created a natural pattern.

Even growing on the same plant, bloom oddities are a regular occurrence.

The Bible calls You by many names
each one giving a glimpse of Your glory.
Like a cut diamond radiating in the sun
with every facet depicting a glorious
aspect of Your Divine Nature.
Today I have thought of You as
‘The Rose of Sharon’

 

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Julia’s Ratatouille

The Ratatouille harvest basket.

Ratatouille makings. Tomato, eggplant, peppers, squash.

An old fashioned vegetable dish, ratatouille is a combination of all the things I grow in my garden. Julia’s Ratatouille is garden gold in your freezer.

Once you master a great dish like ratatouille, you become confident enough to try variations.

I can hear Julia Child talking about this dish. The full name of the stewed vegetable dish is Ratatouille Niçoise. Her recipe is the classic, start there and then adapt it to your taste.

It’s time to make ratatouille when there is an abundance of eggplant in the garden. Usually the last main crop vegetable to produce in my vegetable patch, eggplant is the star of my version. If your don’t like eggplant then leave it out of the recipe. 

This dish very quickly uses up the seasonal glut of produce that happens in August. By now, I have all the zucchini, tomatoes and eggplant that I can eat. I grow every vegetable that goes into this simple French peasant dish.

This dish is a celebration of my garden bounty. It’s a thanksgiving meal at the peak of the growing season.

Cabin fever cure

Make a double batch because this stew reheats well for the next day or hoard it for your lunches. Make this dish and freeze it. This winter, when the snow is falling,  a reheated ratatouille meal will taste like a garden party in your mouth.

Reading seed catalogs while eating a steamy bowl of home-grown and homemade ratatouille is a ritual guaranteed to cure cabin fever. That vegetable casserole inspires my wintertime seed order.

Julia’s Ratatouille is garden gold in your freezer, A true example of your garden prowess.This versital vegetable casserole can be a featured entre, a side dish, lunch for many cold winter days.

I freeze it in portions for one or two.Serve it over noodles or rice for a heartier meal. Add a slice of crusty bread. Make plans to go to Paris some day.

Here is my version:

Ratatouille home-grown and homemade  IMG_2132

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Today’s Harvest Basket

Wrapping up the summer garden.

Celery, baby leeks, carrots, red onion, white potatoes, mild little red peppers.

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You never know what you will get with carrots. This curvy carrot grew right next to the straight 10″ carrot in the basket.

As I clean up the vegetable beds, I discovered a few veggies that were overlooked during the earlier harvest. I found a few potatoes, a couple of carrots, a red onion and two tiny sweet peppers. While this may sound like the beginning of a stone soup story, it’s just end-of-summer garden clean up.

I planted a few celery plants but forgot about them hiding behind the hearty and fern like asparagus. Celery would have done much better if it had received fertilizer and mulch. You can see the many skinny little stalks.

That curvy carrot was a surprise, all the other carrots were long and straight. But they all taste the same.

What to do with leeks

Use the tender reen and white parts.

Use the tender green and white parts.

I gathered a few leeks while young and tender to clean, chop and freeze. These little leeks will go into soups, and a 3 onion pie. There are more leeks still in the garden. They will stay in the garden until I want to use them for soup or stuffing.

 

Leeks, chopped

Leeks can be frozen and later added directly to soups or casseroles.

You can continue to harvest leeks from the garden up until the soil freezes. Those few leeks will overwinter. Their giant globe shaped flowers will be amazing next summer. They attract pollinators and are a novel addition to a wildflower bouquet.

 

A little later into fall, I’ll plant garlic. I have a few tiny broccoli plants in the raised beds and pots. A window box of green beans are just coming up. So the pending rain is much-needed and I am grateful.

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You can Grow that: Beans!

Try one last crop: beans.

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Plant a few beans every two weeks for a steady supply of green beans this summer. photo: PBH

Plant a few beans and see what happens. photo: PBH

Gardening is always a gamble. This late in the year, you may or may not have time to get in another crop or two. One gamble I’m willing to make it is beans.

A few cents worth of bean seed might or might not have time to produce a crop. You may have some seed left over. Take a chance on the seed in the clearance rack. Or just grab a hand full of dried pinto beans from the kitchen cabinet.

green beans

Mascotte French Filet Bean plants are small enough for hanging baskets.

I’m gambling that if I water and weed my little bean patch, I’ll end up with a bonus crop of fresh green beans. If an early freeze hits the area, that’s OK too. Just turn those bean plants into the soil.

Either way, you get fresh green beans or you get improved soil ready and waiting for spring planting.

Beans are nitrogen-fixing plants. They draw nitrogen from the air and make it available to the soil. By adding nitrogen to the soil, the N of NPK in fertilizer, you are enriching the soil for the next crop you plant.

Purple Hyacinth Bean Flowering Vine Seeds

Purple Hyacinth Bean Flowering Vine looks like a pole snap beans with scarlet flowers.

Some plants that fix nitrogen into the soil are legumes, like peanuts, clover, beans, alfalfa. Beans are fasting growing legumes. It will cost you little or nothing to poke a few seed in the ground.

French Green Beans Almondine

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Today’s Harvest Basket

Today's Harvest Basket

Three squash: light green Clarimore, Golden Dawn yellow and dark green, almost black, Raven zucchini.

“Pot of Gold” Chard, 3 kinds of zucchini, Chinese cabbage.

 

Soon to be Green Rice, Zucchini cake, and Chinese chicken salad.

 

  • Chard, sweet, mild

This deep green chard with golden stems, is tender and never bitter. Plus, it is beautiful. I’m a chard fan and prefer it to kale. A favorite chard recipe is green rice. It is easy to double the recipe, make two casseroles and freeze one for fall.

Substitute chard for spinach in any recipe. Many versions of this old classic are on the internet. I’ve made many versions of what I call Green Rice Casserole.

Spinach-Rice Casserole inspired by the Moosewood Cookbook by Mollie Katzen. Serves 4 – 6

4 cups cooked rice (white or brown)
2 cups raw, chopped chard
1 or 2 cloves minced garlic
3 tablespoons butter (or, coconut oil)
4 beaten eggs
1 cup milk (or almond milk or, soy milk)
1 1/2 cups grated cheddar
1/4 cup chopped mixed fresh herbs like parsley, chervil, basil
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup chopped walnuts

Saute’ onions and garlic, in butter (or oil). When onions are soft, add spinach or chard or kale and salt. Cook 2 minutes. (Or use drained, frozen chopped spinach, thawed)

Combine the onion mixture with the  rice, eggs, milk, cheese, herbs, nutmeg,  and chopped nuts. Spread into a sprayed casserole.

Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more minutes.

This is Container Chard, “Pot of Gold,” an exclusive from Renee’s Garden Seed. Chard is packed with vitamins A, C, and K, as well as magnesium, potassium, and iron.

  • Ah, Zucchini!

Zucchini, I’ve discovered, is much easy to keep at reasonable sizes if you growIMG_1357 container varieties. Look for specially bred zucchini plants designed container growing. Tender, small squash are perfect for lightly grilling or roasting.

Thin skinned, baby zucchini are tasty eaten raw. Perfect to include in a fresh Pasta Primavera.

  • Chinese Cabbage

Nappa Chinese CabbageChinese Cabbage will be a main ingredient in Chinese chicken salad, Kim Chee, cole slaw. Thanks to the milder summer weather and plenty of rain, I still have a couple for cabbages to harvest. It’s very unusual to have these plants so late in the season.

7/13

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Today’s Harvest Basket

Zucchini and cucumbers, plus fresh dill

The July zucchini explosion is here

Three kinds of zucchini - I know - what was I thinking?

Three kinds of zucchini – I know – what was I thinking?

At last, I picked cucumbers today, three long, thin-skinned English cucumbers. They are my favorites English Cucumber, “Chelsea Prize”, which is an exclusive from Renee’s Garden Seed.

Cucumber season is never long enough. When the little cucumbers finally arrive in a couple of weeks, I’ll make a few pickles. But, these slender, sweet fleshed Chelsea Prize cukes are best for fresh eating.

Visit Zucchini Everything on Pinterest or try this simple cake to use up a big zucchini.

One recipe makes three cakes zucchini, carrot or apple  Yes,  the recipe really calls for 4 cups of zucchini (!), carrots, or apples. It is a beautiful cake with flecks of both zucchini and carrots.

While I have plenty of zucchini and carrots, I’ll make a couple of these cakes to freeze.

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