Over the winter, the neglected remnants of our summer garden had come to resemble the setting of an H.R. Giger painting and, last weekend, C and I could stand it no more. Much cleaning and clearing happened on Sunday and — though the raised beds aren’t ready, yet — I’ve gotten a small start on Herbs 2007 by planting in a couple of reclaimed containers.
I can be tenderhearted to a fault and have let many a plant languish in our garden, being hesitant to seal even the weakest plant’s doom. No more! I have completely cleared the herb garden of slug bitten sage and sprawling, slimy oregano and emptied many a terracotta pot populated with half-hearted plant volunteers (strawberries that rarely fruited, twiggy lavender, etc., etc.). As I dug about, I was reminded that the herb garden had not been as deeply cultivated as the raised beds. I found significant amounts of clay not far below its surface — perhaps the reason for the underperforming herbs of the past?
Now that the once herb garden is clear, C and I are thinking that it might better be used as a tomato patch. I am also interested in seeing if I can create a viable herb garden with only containers (though basil will go into the garden proper when the time comes).
Yesterday, I sowed cilantro in a large green pot — hopefully roomy enough not to cramp the taproots. I’ve had little luck with cilantro in the herb garden up to this point. It is usually weak, leggy and swift to bolt. I hope it will do better in loose potting soil.
Tonight, I sowed parsley seed that had been soaked in water in a dark place for 24 hours. The folk wisdom on the inside of the Botanical Interests™ seed packet suggested soaking as well as watering in, once sown, with warm water. I dumped the entire packet of seed into a container a smidge smaller than the green one containing the cilantro. I followed all the folk advice save spacing the seeds. I figure that there is no need to be stingy — the seed “sell by” date is 12/06 so I’ll be happy if anything germinates. I’ll thin like crazy if it’s called for in the future.
I was surprised to find a few ripe strawberries in the garden this morning. Looks like the berries in the back left of the strawberry patch are ever bearing. I wish I could remember the name of that particular berry (Hood?). The berries themselves are not your typical store-bought strawberry shape, they are oddly lumpy, but they are very tasty.
The beans emerged last weekend — the Fortex were followed by the Climbing French within a day. All the tomato plants are still small, but they are blooming and growing. The strawberries are still producing, but at a lesser rate than last week. Still, I had enough berries for my cereal this morning. The lettuce is still gorgeous and tasty. In honor of our lettuce crop, C and I dubbed last week The Week of Salads and managed to have dinner size salads last Sunday through Thursday. We’ve eaten two whole heads of the Romaine and now I must find some summer friendly lettuce starts or seeds to take their now empty places.
The eggplants have a dusty, sickly look. I wish I had photographed them previously, then I would know for sure whether they have grown since they were planted. I’ll give ’em a dose of fish emulsion and hope that helps. The brussel sprouts continue to be aphidy — we have yet to try anything to remedy it. We have no good excuse for this.
Inspired by the perfectly ripe local strawberries on the market right now, and the red speckled leaves of our lettuce, I concocted a super tasty salad of my own imagining. I’ve written out the recipe below. Feel free to swap any of the ingredients, but keep in mind that the strawberries must be perfectly ripe for the recipe to achieve super tastiness.
Ms. A_’s Strawberry-Balsamic Salad
- 1 or 2 cloves of garlic
- 3/4 – 1 pint fresh strawberries, perfectly ripe, sliced
Ripeness is important!
- Balsamic Vinegar
I used Lucini 10 year Gran Riserva Balsamico
- Extra-Virgin Olive Oil
- 1 head of Romaine lettuce
Forellenschuss is tasty and its maroon speckled green leaves look beautiful with strawberries
- 1 or 2 handfuls of sunflower seeds, toasted and salted
- 1/4 cup crumbled blue cheese
We used Rogue Creamery’s “Smokey Blue“
- Coarse salt and fresh-ground black pepper to taste
Rub the inside of a large salad bowl thoroughly with a halved garlic clove (my recommended first step for almost any green salad). Mince remaining garlic and add directly to the bowl. Using your own discretion regarding the amounts, add balsamic vinegar and olive oil in equal proportions directly to the bowl. I think I used about 2 tablespoons of each, but I just eyeballed it so I can’t say for certain. Add coarse salt, fresh-ground black pepper and sliced strawberries. Mix gently. Some of the strawberries will dissolve a bit, creating a strawberry vinaigrette. Wash and dry lettuce, then tear leaves into slightly larger than bite size pieces — we’re going for rusticity here. Toss ’em in the bowl. Add sunflower seeds and blue cheese crumbles. Toss until every leaf is well coated. Serve and enjoy!