Showing posts with label garden. Show all posts
Showing posts with label garden. Show all posts

Friday, June 17, 2011

DIY Vegetable Garden: Plants in the Ground!

Here is my third (and final...maybe...) installment of the DIY Vegetable Garden series. I've learned a whole lot in my gardening endeavors this year and have a lot to take into next year from it. 

Since it was so rainy this spring, we weren't able to put anything in the ground until almost June!! Hopefully that doesn't have too many adverse affects on the harvest this summer, but now it's just a wait and see game. 

HOME GARDEN STEP FOUR: (Finally!) Put your plants in the ground. 

For both the raised beds and the in-ground garden, we put soil on top of the weed-blocking tarp, for aesthetic purposes. Neither Brandon nor I want to look at black tarp all summer.



So, in order to place our plants, we first had to cut through the soil/tarp and then dig our holes. This was actually pretty easy, because most of the time the spade was adequate to cut through the tarp. 




IMG_2448



Well, except the rosemary. We are keeping that one potted so we can bring it inside for the winter and have year-round rosemary!

So what did we decide to plant this year?
  • 20 pepper plants, some sweet, most of them hot
  • 15 tomato plants, all different varieties
  • Mesclun lettuce
  • Spinach
  • Swiss chard
  • Thyme (regular and lemon)
  • Basil
  • Chives
  • Dill
  • Lavender
  • Broccoli
  • Carrots (three whole rows!!)
  • 2 potatoes...but we want more!
  • Red cabbage
  • Brussels sprouts
  • Sweet corn (this is a big experiment for us)
  • Watermelon
  • Butternut squash
  • Eggplant
  • Cilantro
  • Onions
  • Sugar snap peas
  • Asparagus
Phew! I think we're going to start our own CSA :)


Here are a few things I've learned about gardening:
  • Spring greens need to get outside early because they like it cooler (ahem, broccoli!) so if you can't put them in the ground, pot them and put them outside. Broccoli will go straight to seed if it matures when it's too warm. 
  • If you don't have enough room for all the seeds that you started in your garden, expand your garden!! We didn't have enough room for the vine plants so we added on to our in-ground garden in an area that is still separate from the rest of the plants, so the vines don't take over. 
  • Asparagus takes 2+ years until you get a harvest out of them. Just be patient. 
  • Next year, I want to try rolling "seasons". Essentially put in spring plants early, and once they're harvested the summer plants will go in, then once those are harvested, late summer/fall plants will go in. Might be able to catch the tail end of this idea this year. We'll see. 
Does anyone else have a garden at home? What did you plant?



In case you missed them, here are the other two installments of my DIY Vegetable Garden posts:

Friday, May 20, 2011

The Friday Five

Thank goodness it's Friday. I seriously slacked on keeping up with my google reader this week, so it's super backlogged. I don't have anyone else's links to share with you today, but I do have five of my own random things to talk about... 

Thing 1

Yesterday, despite the fact that there was a dark and ominous thunderstorm cloud just southeast of us, we got out into the yard to work a bit on our raised beds and the in-ground garden! Here's a sneak peek of the raised beds

Thing 2

Saw my Cleveland Marathon race photos........

this is the only one I'm willing to share
I probably saw the cameraman and managed to eek out a smile!

Thing 3

I love the Indians. We are going to join a sold out crowd at the Jake on Saturday night to watch them play the Cincy Reds. Oh, and get a Choo jersey! Anyone up for a post-game meet up??

Thing 4

I am in the market for a new camera. More specifically, I want to get a dSLR. I've always liked Canon. Does anyone have any suggestions for me? I want to buy just a body, so I can get an f/1.8 fixed focal length lens (per a recommendation from my boss, who's wife is a photographer).


 I had a dream about buying the camera last night, so I think now's the time to do it. Let me know if you have any faves!

Thing 5

A recipe! Brandon and I had an awesome night in the garden last night, which ended with a most delicious (and pretty easy) dinner! I have a TON of asparagus (and green onions, and rhubarb!) from our spring CSA


so I used up some of the spear-grass (as my dad would say) last night on this awesome asparagus mushroom gratin. I wouldn't necessarily call it a gratin, per se, it's more like an asparagus and mushroom casserole. I made a few adaptations to the recipe, namely in the form of cheese. The original recipe called for Swiss or Gruyère, but I used the grass-fed Caraway Cheddar that we bought from the farmer's market last weekend. 


individual asparagus and mushroom casseroles
adapted from Vegetarian Times

serves 4
prep time: 20 minutes
cook time: 30 minutes

ingredients:
  • 1 lb asparagus
  • 1 cup mushrooms (any type) torn into half inch pieces
  • 1/4 cup milk (I used vanilla soy and it came out awesome)
  • 1 egg, beaten
  • 1/2 cup cheese (pretty much any kind you have on hand will probably do)
  • 1 stalk green garlic
  • 2 tbsp olive oil, plus more for oiling ramekins
directions:
  1. Preheat oven to 500°F, and place oven rack in top position. Toss asparagus with 1 tbsp olive oil on baking sheet, and season with salt and pepper. Roast 9 minutes then let cool.
  2. Heat remaining 1 tbsp olive oil in skillet over high heat. Spread mushrooms evenly across skillet surface. Cook undisturbed 2 minutes, until mushrooms begin to brown. Toss, and spread evenly across skillet surface. Repeat 2 or 3 times until mushrooms are golden brown. Remove from heat.
  3. Cut off asparagus tips and save for later. Place stalks in bowl of food processor. Add milk, and process 1 minute or until pureed. Transfer to bowl then mix in eggs and cheese, and season with salt and pepper.
  4. Turn oven down to 375°F. Brush four 4-oz. ramekins with oil. Fill prepared ramekins with egg mixture. Top with mushrooms and reserved asparagus tips. Bake 25 to 30 minutes, or until golden brown on top. Top with chopped green garlic and enjoy!


Okay, so I know these pictures don't look wonderfully appetizing, but I promise you...it's delish!

Alright time gods, let's make this day move faster so I can get home and play in the garden some more!!

Peace, Love & Bagels,



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