Today's Harvest

Well, it has been a rough year for gardening so far. The birds ate my beets as soon as they came up, and I have been late planting everything. That said, it has been so windy and dry that it has been best not to have a lot of stuff to water right now. The tomatoes and peppers I started inside are finally transplanted and I am hoping to get beans, watermelons and cantaloupes out tomorrow. We got a huge harvest of lettuce and peas today. This year I decided to try planting lettuce thickly instead of in rows and it has really paid off. It shades itself and keeps the moisture sealed in longer. If only I could eat as much lettuce as I am producing.

Expanding Garden

This weekend my friend and co-worker Juan came over to help with the garden. It seems like it is going to be a really good arrangement for both of us. I get company and help in the garden, and since he doesn't have his own gardening space he gets to be involved and paid in food.
It was kind of a cool and blustery day, but we managed to plant another spinach and lettuce bed, beets, radishes, and carrots. The early greens and peas are taking off, and I should probably stake the peas soon. They are starting to send out tendrils and seem healthy despite some pretty warm days.

Indoor Sprouts

This year I decided to start my indoor sprouts a little later. Last year I was so excited that I started a TON of seeds indoors in February. It ended up that in early April they were ready to go outside, but it was still cold and windy. I also started a bunch of things indoors that really can be directly seeded - squash, pumpkins, basil, and other herbs. Our house doesn't have a lot of great light all day (except for the skylights) and I had sprouts on every available surface that was out of reach of the cats.
I am only using two trays this year, and it should be nice and warm by the time they are ready to be transplanted. These two trays are planted with:
-Tabasco Peppers
-Chadwick Cherry Tomatoes
-Lemon Basil
-Golden Jubilee Tomatoes
-Sweet Italian Basil
-Green Zebra Tomatoes (My Favorite)
-Thyme
-Red House Tomatoes
-Tomatillos
-Marjoram
-Jalapenos
-Pimiento
-Emerald Giant Pepper
- Marigolds

Spring Crops

Ughh...Well, I wrote a whole thing, but accidentally posted it to my painting class blog and that was really embarrassing so all you get is pictures.

First Spring Planting!

Yesterday I planted my first spring crop of lettuce, spinach and peas. I also threw down some grass seed to fill in some empty spots, but most of what we planted last year is starting to green up. Success! This year I delineated the transition of crops with some wildflowers to give the garden some more color. I also transplanted a mix of wildflowers and greens into window boxes. I had started them inside for an art project, but they were ready to go out, I hope. It has been really warm here so I planted most of the peas in a shady spot in the hopes they will last longer. We have to huge planters by the front door that I meant to replant last year, but I couldn't decide what to put in. I have narrowed it down to either blueberry bushes or juniper. They are both cold hardy and while the blueberry isn't evergreen, it goes through some nice seasonal changes. Plus it is edible! The pear tree in the backyard is blooming and daffodils are coming up. All this makes a gardener very happy!

Garden 2011

My first seeds of 2011 have sprouted. I am using this blend of flowers and greens for an art project, but will transplant them soon. I am thinking some in window boxes, some in the garden, and maybe even some for guerrilla gardening. Guerrilla gardening is something I've been reading about, where people go around beautifying ugly spaces and empty lots. Others grow food for the homeless in derelict spots. I have a couple of social practices assignments in my art classes, so I am thinking of trying this out. Running around in the middle of the night doing vigilante gardening sounds awesome!

Thanksgiving Menu

The first year that I did my own Thanksgiving I tried to do everything kinda fancy. My mistake was that I didn't think about cost, time, or oven space. I also completely spaced breakfast and appetizers to keep everyone sated until dinner was ready. The only fancy thing I am doing is the turkey. I am going to brine it and stuff it with apples, and the gravy is of an apple cider brandy variety. I made this same turkey and gravy that year and it was delicious.

I also feel like one of the best parts of Thanksgiving is familiarity and tradition, so this year I am using some of mine and Joseph's grandmothers' recipes.

Breakfast
French toast (I am hoping Joseph and Sol will be in charge of this)

Appetizers
Cheese Ball
Braunschwager Ball
Salsa cheese dip

Main Course
Herb Roasted Turkey With Apple Cider Gravy
Garlic Mashed Potatoes
Shirley's Stuffing
Green Bean Casserole
Broccoli and Cauliflower Salad

Dessert
Silky Pumpkin Pie
Dutch Apple Pie