Summer Garden Pasta

 

To me, September is always bittersweet. I love that it is a harbinger of fall, and yet it also means the end of the garden that I labored over all summer long, as well as the fresh produce. Today I went out and picked what will no doubt be the last of the cherry tomatoes, and snipped off a few basil leaves to use in my supper. It was up near 100° again today, so I wanted something light.

 

Ina Garten’s summer garden pasta seemed just the thing. It’s very easy to make, particularly considering most of the ingredients are assembled four hours before use. When dinnertime rolls around, all you need do is to cook the pasta, toss everything together, and enjoy.  Summer Garden Pasta

4 pts. cherry tomatoes, halved

½ c. Good olive oil

2 T. minced garlic (6 cloves)

18 large basil leaves, julienned, plus extra for serving

   ½ t. crushed red pepper flakes

1 t. kosher salt

½ t. freshly ground black pepper

   1 lb. angel hair pasta

1½ c. freshly grated Parmesan cheese, plus extra for serving 

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta well and add to the bowl with the cherry tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving.

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Deck Gardening 2024: Heirloom Tomatoes from Seed

  

 Have you priced seeds recently? I was shocked when I went shopping for them this spring. The prices have doubled and, in some cases, tripled over what I paid last year. Generally speaking, I don’t plant a lot of things by seed because it takes longer to get to the harvest. But I also find that unless I want to pay top dollar for specific seeds because plants aren't readily available at local garden centers, I need to come up with a better alternative…and I have. Harvest my own!

 Case in point, these beautiful heirloom tomatoes. I love heirloom tomatoes, not just for taste, but also visual appeal, and I love that there’s a history behind them. These beautiful tomatoes pictured came from Melissa’s Produce. I used them in this salad. While I was slicing them for that salad, I pulled out some of the seeds and set them aside to dry. Two days later, I planted them, and within a week they had sprouted, and with great gusto, I might add. (I'm still kicking myself for failing to harvest seeds from the yellow tomato.).

 

I cannot tell you how happy I was to see these little tomato plants coming up in the pots on my deck. Will they reach fruition this year? Who knows, but I will certainly have a wonderful time growing them, and I will keep you posted as to what happens.

Since that time I have planted seeds from an all red heirloom tomato, as well as a charentais melon that I also got from Melissa’s Produce. All of these are organically grown, so I know the seeds are going to be free of toxins, and these are the most comfortable I feel growing and eating.

Alstroemeria update.

They are thriving! A fuchsia petunia self-seeded beneath them, so it is quite a lovely display.

  “Who plants a seed beneath the sod and waits to see believes in God.” 

-- Anonymous

Deck Gardening 2024

 

What I have learned from decades of talking to gardeners is that whether you have acreage, or a single pot, every spring brings with it hope for a great harvest. Last year was one of my absolute worst. I decided that it would be a good idea to install a drip irrigation system in the container garden that I keep on my deck. Unfortunately, I didn’t have the water pressure to cover all of the pots equally, so some overflowed, and the plants rotted, others didn’t get enough water and they dried out. I won’t do that again. Having now removed all of that tubing, and gleefully tossed into the trash, I’m ready to start anew.

  One thing I’m doing differently this year than I did last is to try raised bed gardening. You don’t have to garden on the ground in order to have a raised bed, you can get a trough planter like this one to raise things up, making it much easier to deal with when it comes to watering, weeding, and harvesting. I’m quite excited about this. I’ve really just starting planting in zone 6B where I live, but I will say that I did plant potatoes on March 17 as I used to do with my dad when I was a little girl, and they are doing well, although in very early stages.Shortly after I planted the potatoes, I decided to not waste a garlic bulb that had sprouted, so I separated the cloves and planted them in my trough garden that will end up being a salsa garden if things go well this year. Take a look at them! Can you believe it?  I feared for their safety when we had two cold nights where temperature zipped into the 30s. I had to very carefully cover them up to avoid damage, but I couldn’t be happier with how well they’re growing. Yes, I know that garlic generally needs to be planted in the fall; I don’t know if this is going to be successful or not, but I love the experimentation, and so far so good.

Another thing that I decided to do is to harvest, dry, and plant seeds from organic fruits and vegetables that I buy just to see what happens.  The other day I was enjoying a Charentais melon from Melissa‘s produce, and decided to save and dry some seeds for planting. I’ve never grown melons before, so I’m very eager to see how this works out. Within a week of planting the seeds, a couple of little seedlings poked up their heads, and I couldn’t have been more excited. You wouldn’t believe how fast my heart was beating. I was reluctant to give over too much space to growing melons when I could use it for a guaranteed success like tomatoes, but a little experimentation is good for the soul.

I’m going to try to provide you with an update every month, perhaps twice a month, so you can see how things are growing.

Interestingly enough, petunias self-seeded into one of the house plants that I had moved outside, and I currently have them blooming in a pot along with a kangaroo paw fern, and a Zinnia blossoming in a dracaena pot. Considering that I did not move the dracaena outdoors during the summer, I’m wondering how the heck that zinnia seed managed to get into that pot, but isn’t that half the fun of gardening? 

See you next month with an update.

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Winter Solstice Garlic Planting

Yesterday was the winter solstice, and what does that mean for gardeners? It means it was the day to plant garlic. The garlic mantra is: plant on the shortest, harvest on the longest. That means, should everything go as planned, that I will be harvesting garlic on June 21.

You have to love gardening to go out in the bitter cold with an ice pick to make holes in the soil in order to plant. That’s devoted. I waited until the warmest part of the day (34° F), and I planted about 20 cloves in a 24-inch diameter pot approximately 2 inches deep. The root end is planted down with the pointed end sticking up. Garlic likes loose soil, so I made sure the soil I was hacking into had a nice mixture of perlite. We’re expecting rain and wintry weather tomorrow, so it should get a decent watering.

There are a lot of reasons for growing garlic, not just because it is so delicious, but also because there are so many health benefits:

1. It boost the immune system
2. Regulates blood sugar
3. Fresh garlic can kill E. coli and salmonella
4. Contains mood boosting vitamin B6

 If you’ve never had fresh garlic, let me tell you that it is heavenly! When you cut into it, juices run. That should give you an idea of how old that garlic you're buying at the supermarket is.

As prices at the grocery stores continue to climb, it’s more important now than ever to learn how to grow your own food. You don’t need a lot of space, just a couple of plant pots, some sacks of soil, and you can get started.

Who plants a seed beneath the sod, and waits to see, believes in God.

 

The Great GINGER Harvest

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If you don’t follow me on Instagram, then you may not be aware that the Great Ginger Harvest took place last weekend. I probably could have let it go a little longer -- ginger is to be harvested when the leaves turn yellow -- but cold weather was moving in, and I still wanted to be able to work the soil.

I had plenty of roots, and, as you can see, they grow laterally, each section sending up its own shoot. Had I started it earlier, the tubers would have been much bigger. Considering that I only planted one little sprout, I was plenty pleased with the outcome.

I didn’t get a lot of them, but what I did get was incredibly juicy and flavorful. If you have ever worked with ginger, then you know it can be woody, stringy, and difficult to cut; this was not. It chopped up beautifully, juices ran, and the fragrance was positively intoxicating – a difficult to describe combination of citrus and spice that was nearly addictive.

This is on my list to grow next year, and if you like using fresh ginger in dishes as much as I do, give it a try. The plant is not unattractive, and takes well to growing in a large container.

Deck Garden September Wrap-Up

It’s September (Can you believe it?), so it is time for a deck garden wrap-up. It has been a garden friendly summer. For the most part temperatures have been moderate, rain was plentiful early on, and everything grew like mad. You know that your garden has been a success when neighbors become wild-eyed upon seeing you; faint strains of “no more tomatoes” hang in the air, as they turn on their heels and flee. I think half the neighborhood is suffering from acid re-flux as a direct result of consuming too many tomatoes.

I never thought I would say this, but I am sick of tomatoes, tired of cutting up peppers for the freezer much less eating them, most sorrowful at all of the green beans that went bad because one can only consume so many, and wishing I had a lot more flowers. 

The Cathedral Bells climbed everywhere, teasing me all summer, but didn’t bloom until this morning when I was greeted with the most amazing purple flower. Here’s hoping something will become of the small bird sitting out in the plant so that I can reap rewards for all of my hard work and dedication. This variety is Cobea Scandens, and those seeds can be found here.

The herbs did marvelously, and I did well, I think, growing nothing more than mint (in its own pot), and a big pot of basil, chives, and parsley. With few exceptions, I didn’t find I needed much more. Next year I will add lemon balm, because I do like that in a nice cold brew tea. Note made.

I learn things every year when I garden, but I think the most important lesson learned this year was to carefully read seed packets. I was so charmed by the thought of growing gourds, that it never occurred to me to CAREFULLY read the packet. Had I done so, I would have discovered that I’d purchased seeds for miniature gourds only destined to be 2 inches long. They are adorable, but not exactly what I was hoping for.

Speaking of which, once I harvested the gourds and pulled up the vines, the ruffled pink morning glories that I had forgotten I’d planted (in the hopes of them entwining themselves in a beautiful gourd/flower display) began to grow and bloom. I absolutely love this variety, and will definitely grow them next year. Many people have inquired about this variety. These are Split Second Morning Glory, the seeds can be found here.

Another thing that I learned is that no way do I need as many peppers and tomatoes as I grew. The same goes for the cherry tomatoes. Not that I’m complaining, they provided me with a lot of wonderful, crunchy, flavorful little fruit, but enough is enough. My refrigerator is full of bowls of them, and I just can’t take it anymore. The jury is still out on the cucumbers.

I am letting the big boy tomatoes continue — they look quite lush —but long ago pulled down their trellises, so, while they are vining all over the place, they are providing me with wonderful tomatoes, that I am turning into the best ever marinara sauce.

The ginger is still doing well, and will go into October. 

My notes for next year are this; grow fewer vegetables and more flowers. I didn’t need the 50 jalapeños that I harvested in one week. While I love the peppers, one plant will do, if that, and I’m not going to grow jalapeños. They are easy to grow, and quite prolific, but next year that pot is going to hold either flowers or lemon balm. One of my great joys this season has been all of the butterflies and hummingbirds that have visited.

Next year I hope to have more. I don’t mind planting zinnias, solely for the enjoyment of the goldfinches, who holds onto their strong systems, plucking each petal from every flower head, one at a time, in order to get to the fresh seeds. It’s adorable.

What did your garden do? And what will you do differently next year?

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Fresh Tomato Galette

My tomatoes are still coming in like crazy, and when I’m not making gazpacho or fresh marinara, I’m experimenting with other recipes like this one. I made a mini version just for me about the size of a luncheon pizza. It was easy to put together, fresh and delicious, and a wonderfully healthy lunch.

Mine, made in haste, probably looks a little more rustic than one that you would make for your family, nonetheless I enjoyed every last bite. If, like me, you’re still bringing in lots of tomatoes, give this a try. It’s so versatile it can be served for breakfast, lunch, or dinner.

Fresh Tomato Galette

Adapted from Food52

1 sheet puff pastry
5 fresh tomatoes
1 t. dry thyme
1 t. mustard powder
3 T. Panko
3 T. freshly grated Parmesan

Few gratings Melissa’s Lemon Pepper
1 egg, beaten

Preheat your oven to 400°F. Slice tomatoes ¼ inch thick; set aside.

In a small bowl, combine 2 T. grated Parmesan with the thyme and mustard powder.

Line a baking tray with parchment paper placing puff pastry on top. Spread pastry with 2 T. Panko, leaving about ½ inch of the border uncovered.

Sprinkle the Parmesan/mustard/thyme mix evenly over the top. Starting at the center, place the tomato slices in circles overlapping each other.

Sprinkle the remaining Panko and Parmesan on top, season with lemon pepper if you like, and carefully fold the leftover dough over the tomatoes.

Brush the galette with the beaten egg and bake for about 30-40 minutes or until the dough is cooked through and golden brown.

Allow to cool slightly before serving.

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Zippy Cucumber Salad with Red Onion

As you may have noticed from my deck garden update, I have a huge cucumber plant that is providing me with loads of cucumbers. (I noticed one of them making himself quite comfortable in the chair that I used to sit in, but I digress...) Many cucumbers have been distributed around the neighborhood, others are being turned into cold soups, and a variety of pickles and relishes are surely in my future, but today I’m enjoying a salad that must be made ahead (Don’t you love that?), and is very tasty indeed.

Zippy Cucumber Salad with Red Onion

2 large cucumbers, sliced thin (I used a mandolin)
½ red onion, sliced thin (see above)
1 t. kosher salt
½ c. sour cream
2 T. white sugar
2 T. cider vinegar
¼ t. Old Bay seasoning
1 T. fresh, chopped chives
1 T. fresh, minced parsley
¼ t. paprika

Spread cucumbers out onto a paper towel-lined cookie sheet; season with the salt and allow them to rest for 30 minutes. Squeeze excess moisture from cucumbers.

While cucumbers are resting, in a large mixing bowl, whisk together sour cream, sugar, vinegar, Old Bay, chives, parsley, and paprika. Fold drained cucumber and red onion slices into the sour cream mixture. Cover and refrigerate for at least eight hours, or overnight. Serve garnished with a few more chopped chives, if desired.

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Green Pepper Fries

Onion rings, step aside; I am about to kick you to the curb. Today, I harvested my first green pepper from my deck garden. It was an exciting moment. I wasn’t sure exactly what to do with it, whether or not I should sink my teeth into the sun-warmed fruit (yes, green pepper is a fruit), make up some pepper steak (a single serving, naturally), or do something completely different. I decided upon the latter. Having recently come across a recipe for oven baked green pepper rings, today seemed like an excellent day to give it a try. 

These are easy to make, and are amazingly good! I credit some of this to my recipe for rémoulade that I will share below, but you can dip them in anything that you like. I think this would make a great snack for the kids this summer, or a nice side for a grilled steak, chop, or piece of chicken. They will surprise and delight you, and they’re guilt-free!

Green Pepper Fries

Adapted from Delish.com

2 bell peppers, sliced into ½” rounds, seeds removed

2 large eggs, beaten with 1 T. water

1 c. flour

1½ c. panko breadcrumbs

1 tsp. paprika

1 tsp. garlic powder

1 tsp. kosher salt

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.

In a medium shallow bowl, combine panko with paprika, garlic powder, and salt. Coat pepper rings first in flour, then egg, and then the panko mixture. Place on prepared baking sheet.

  

Bake 10 minutes, carefully turn them over, and bake 10 minutes more, until tender. Remove from oven and let cool slightly.

 .

While peppers are baking, make rémoulade (recipe below).

Serve pepper rings with dipping sauce on the side.

Rémoulade

1/3 c. mayonnaise
2 tsp. Dijon mustard
1 tsp. Creole seasoning
1 tsp. prepared horseradish
½ tsp. dill pickle juice
½ tsp. hot sauce
1 small clove garlic, minced

Whisk above ingredients together in a small bowl. Will keep in the refrigerator 3-5 days.

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