Earlier this year I had the crazy thought that I wouldn’t plant a garden this year. I’ve got a new baby, I’m still working part-time, we’ll be moving into a new house this summer so by the time we get in it might be too late to get a garden in, etc. Basically I almost had myself convinced that planting and maintaining a garden would just be too much work.
And then I realized that I just couldn’t not plant a garden. And I also realized that the way I’ve been doing a lot of my gardening the last few years – aka in buckets – really cancels out all of my previous concerns:
So, in the spirit of National Gardening Month, I planted up my bucket garden – at least a couple buckets worth of it – last week and I am oh, so happy I did.
Gardening really is good for the soul. (Well, my soul, at least.)
Is gardening a happiness boost for you?
With yesterday being the first official day of spring, a lot of people’s thoughts turn to gardening. Maybe you’ve still got snow where you live, but you’re itching to see something green. Or maybe it has felt like spring for a couple weeks now, but you’re wondering when it will be safe to start planting. To help answer some of your questions, or satisfy your need for green, I’ve rounded up some of my “getting ready to garden” posts:
I’m interested to know what the gardening timeline looks like in your neck of the woods. Is it at your doorstep? Or still only a distant dream?
Either way, when the time comes, Happy Gardening!
In honor of National Invasive Species Awareness Week, my next plant id book review will focus on weed identification. An obviously important part of becoming more “weed aware” is to know the names of the weeds you are looking at. Once you know the name of the weed then you can start figuring out what to do about it.
Did you know that this week (February 27-March 4, 2017) is National Invasive Species Awareness Week (NISAW, for short)?
Well, now you do. Continue reading
The snow may be melting here, but I know that getting new snow is still a very real possibility. And it could happen all the way through April. Or May. Or even June. I remember a couple years getting snow in June. But luckily from here on out any new snow we do get probably isn’t going to stick around for too long. Well, at least down here in the valley. There is still plenty of snow in the mountains – and that’s a good thing – but the truth is, I’ve already started dreaming about summer, and hiking, and wildflowers.
The now fell softly through the night
And in the morn, behold
A glorious picture crystal bright
To my vision now unforlds.
I gaze with wonder and delight
At such a scene as this.
The earth is robed in purest white,
And nothing seems amiss.
For every tree and every bough
With reverence bending low
Seems as in prayer for tender care,
And the peaceful scene below.
And on each bough and each fine twig
A thousand diamonds shine,
And cast their sparkling glory forth
A picture most sublime.
The fool, and he alone hath said
In his heart, “There is no God,”
But all around us men can see
His marvelous works of love.
— Emma Thornley —
I think I’ve mentioned before how I’m not a food blogger, and I don’t really aspire to be; this space is mainly about gardening. Gardening, however, often leads me to the kitchen and cooking and baking are generally a big part of my life; a lot of my favorite family memories involve food in some way or another. So when fall rolls around the food-blogging world seems to go crazy with pumpkin-spice-everything, for me, when fall rolls around I think about apples. Apples in the form of cider and pie to be specific.
“It’s easy for any of us to claim no time for cooking; harder to look at what we’re doing instead, and why every bit of it is presumed more worthy. Some people really do work double shifts with overtime and pursue no recreational activities, ever, or they are homeless or otherwise without access to a stove and refrigerator. But most are lucky enough to do some things for fun, or for self-improvement or family entertainment. Cooking can be one of those things.” – Barbara Kingsolver, Animal, Vegetable, Miracle
Not any old apple pie will do. Sure, there is a place for the deep dish varieties, or the Dutch versions. Or the picture perfect lattice-topped classic. But the version I dream about is this apple pie. It’s not fancy, and it definitely won’t be winning any beauty contests. But it is delicious; that I can promise. Also, you don’t have to worry about any sort of fussy lattice work, or carefully transferring the crust into a pie dish since it can be rolled out directly in the pan (at least the bottom crust), which is a bonus in my world. And, best of all, it makes a superb breakfast the next day. If you have any left over, that is.
There are all sorts of opinions about which apples make the best baking apples, and McIntosh usually don’t make that list. They are soft and cook down to basically mush, which makes them excellent for sauce, but not for something where you want the apples to remain looking like apples. That being said, McIntosh are my favorite, and I really love them in this pie; I kind of like the uniform mash of apples. So what I’m saying is, you can choose whichever kind of apple suits your fancy.
I know you’re probably not looking for another apple pie recipe, but give this one a try sometime and let me know what you think.
Cookie Sheet Apple Pie
Mix the flour, sugar, and salt together. Cut in the shortening. Place the egg yolk in a measuring cup, beat slightly, then add enough milk to bring it to 2/3 cup. Add to flour mixture and stir with a fork to make dough workable. Divide dough on half and roll it out to fit your cookie sheet. I like to get it started on the counter, and then finish tolling it out on the sheet itself. Sprinkle with a couple handfuls of corn flakes or saltine crackers.
In a large bowl toss the apples with the sugar, cinnamon, and nutmeg. Place the apples evenly on the bottom crust. Roll out the remaining dough to fit the cookie sheet, and place on top of the apples. Crimp the edges, and add crust vents in the top. Beat the egg white and brush over the top.
Bake at 400 F for 1 hour, or until golden. When cooled, drizzle with a powder sugar glaze. (Powder sugar, a bit of lemon juice or vanilla extract, and enough milk to get it to the consistency you want).
Each year in September is Utah Eat Local Week which is meant to highlight all the great local agricultural (and other) products and inspire people to eat locally grown and produced foods. This year, when Eat Local Week rolled around, I had just finished reading Animal, Vegetable, Miracle by Barbara Kingsolver, which chronicles a year where her family tried to eat as local as possible. I don’t know that I’ll ever be quite that ambitious (or have enough land to grow that much food on), but I do like the idea of growing your own food.
It’s funny that when I think of summer garden bounty I always think of tomatoes first. It’s funny because here in Northern Utah they don’t really start coming on in force until the end of summer. And that is where we are at now; the very end of summer. Fall officially, or atsronomically, begins on Thursday (meteorologically speaking, it’s been feeling like fall for a week or so now).
But guess what? Tomatoes are still to be found aplenty; slowing down, perhaps, but still around. I can still enjoy a fresh tomato with practically every meal, and hopefully I still have time to bottle some for the upcoming winter months (babies tend to have their own plans, I’m discovering, which aren’t always conducive to preserving fruit).
Whether or not I get to the tomato-bottling project, I did want to record a few notes about the tomatoes I planted in my garden this year. This is probably more for my own benefit than for anyone else, but maybe it will help you in deciding what kind of tomatoes to plant next year in your garden.
This year I planted five different varieties. There were more options available, and I considered buying one of each, but in the end the research technician inside of me came out and said, “do you really want to try and compare that many? Limit the variables!” I listened to that voice, and came away from the greenhouse shop with two cherry tomato varieties and three types of slicing/canning tomatoes. What follows is my very non-scientific review. I promise I’m much more detailed in my other research endeavors.
Since the cherry tomatoes were the first to ripen, let’s talk about them first. I planted them in my bucket garden where I could easily keep track of them, and easily harvest and eat them. Here are my thoughts about the two varieties I planted this year:
As for the other tomatoes, I planted the following varieties: Early Girl, Better Boy, and Hamson (also known locally as DX-52). I don’t have a lot to say about these because my garden was so neglected this year due to my pregnant self’s lack of motivation to weed. I chose Early Girl so I could have some early slicing tomatoes, but I didn’t harvest my first one until well after my cherry tomatoes were ripe, and I’m pretty sure well after any of my grandpa’s were ripe. Better Boy is supposedly known for producing abundant fruit, but as of this writing, I have picked maybe two tomatoes from it. I planted the Hamsons so I could have some tomatoes to bottle, but again, I have harvested a paltry dozen; enough to eat, but not enough to bother with for canning. I knew it would grow well, since my grandpa swears by it, and this is the only kind he grows. It was bred by a USU Extension Professor to grow well in Utah conditions and be able to hold up well under the canning process. Unfortunately for me, it was not bred well to produce abundantly even while neglected. Here’s hoping I have more motivation and time next year.