Showing posts with label Spring gardening. Show all posts
Showing posts with label Spring gardening. Show all posts
Saturday, March 29, 2014
Gardeners Rant
Every gardener has that day when he wonders if it “is all worth it?”. Perhaps it’s the aching muscles following a day of preparing the soil,turning compost and spreading manure that initiates this thought. Or a conversation with a friend who in an off hand comment stated that the time you spent in the garden could be better spent making some money at a part time job, somewhere.
Then there’s always the pragmatist, like one of my sisters, who wants nothing to do with the outdoors or gardening except when it comes time to swing a golf club, who adds up all the hours of labor involved in seeding, planting, cultivating, nurturing and finally harvesting a crop, converts those hours into dollars and then tells you how much cheaper it is to simply buy at the market. Perhaps it’s the late frost that caught you unaware or the dang beetles that ate your prize lilies that makes you throw up your hands to the heavens and wonder “is this all worth it?”.
It happened to me just a couple of weeks ago. While staring out upon the garden, the raised beds merely shapes under a foot of snow, I was taken by a wave of melancholy so sudden, I couldn’t imagine where it was coming from. Before long I was wondering if the path I chose was worth it? What caused me to feel like this? Did I regret losing time for creating? Absolutely Not. Was I keeping a garden to save money on groceries? Possibly, with todays rising prices, but No. I don’t think so. Was I discouraged over losing a crop? No. If I didn’t have failures,well sure, how else would I learn?
You’re getting older, I told myself. You’re not as strong as you used to be. The muscles ache more and more every year. It’s only going to get worse in years to come. I couldn’t even fathom managing the herb farm I had for the previous 22 years. And yet I miss the greenhouse and that wonderful humusy smell of rich earth every time I enter, and to watch that miracle of growth of a seedling bed or simply to brush up against the lemon verbena leaves that would so readily perfume the greenhouse with a mere touch.
And then I thought about my Dad’s garden. He talked about reducing the size of his garden for years, but it didn’t happen. He’d say that he “won’t keep much of a garden this year”, but I knew it would be just as large and bigger than ever. He’d curse the spring mud ’cause he couldn’t plant yet, and he’d brush the snow off the escarole before he cut it just as he did for decades.
Then I realized that I, like my father, would never weary of keeping a garden. It simply isn’t in my bones or nature. I’ve told my dear hubby for years now, that the day I stop gardening, he may as well plant me.
There’s that bonding of the human spirit with the spirit of the earth that takes place when keeping a garden that no amount of bodily discomfort can diminish. Though I hate to admit it, it is, in fact, the labor itself that satisfies. The kind of labor that at the end of the day you can look upon, and see what you accomplished and feel like a good mother to the earth.
Is it all worth it? You bet. In fact, for me, it’s essential. I couldn’t imagine a windowsill without a tray of spring seedlings popping up in my house. This whole while, it was just miserable February making me feel funky. I’m really not too fond of late February, unless I’m off basking in the islands somewhere. Oh, don’t get me wrong, you’ll no doubt hear me bellyaching this season over weather conditions, critter attacks, aching muscles.. but by far you’ll hear and see the benefits I will reap from my garden..and for me, this outweighs any pitfalls that may come along my path. Now where are my mudmocks? Happy Spring gardening!
Monday, March 17, 2014
Thursday, January 16, 2014
Herb seeds
The days are getting a little longer--the sun is getting a little brighter when we see it and my seeds are beginning to arrive!!
Spring is just around the corner, or so I keep telling myself, about 55 more days or sow. ;-) Think warm thoughts, and dream of luscious fresh vegetables fresh from the vine. Til next thyme..
Sunday, April 7, 2013
Signs of Spring
Yeah, I know, it's been a while. It's been a long winter, but we're so glad to see the first arrivals of Spring... chirping birds, pussy willows, mud (yes, even the mud) croccus, and one of my favorite garden plants.. rhubarb with which I'll be making plenty of jams, pies and chutney!
I've been busy readying all the garden beds and today I'll set some of the onions, carrots and peas. I'm so glad I planted some greens last Autumn in the cold frame.
Happily growing at home are peppers, tomatoes, more onions, rosemary, sage, basils, many greens, scented geraniums and bay. All in all, we're hopefully off to a good growing season. Welcome Spring!
I've been busy readying all the garden beds and today I'll set some of the onions, carrots and peas. I'm so glad I planted some greens last Autumn in the cold frame.
Happily growing at home are peppers, tomatoes, more onions, rosemary, sage, basils, many greens, scented geraniums and bay. All in all, we're hopefully off to a good growing season. Welcome Spring!
Wednesday, June 6, 2012
Ode to the Chive Blossom
Do you remember that old verse 'ode to a pelican'? Ode to the pelican: It's beak holds more than it's belly can. :) Well right now in the garden my chives are bursting with flowers. They are so pretty in the garden, I just hated to pick them--when typically I'm a seed saver. But with all this rain we've been seeing here lately, I decided instead to pick half of my chive blossoms and make this vibrantly colored vinegar..that's so tasty added to a fresh garden salad.
This lovely vinegar didn't start out this way. It was a clear white vinegar infused with heaps of fresh blossoms that gave it this lovely dark rose shade. So if you still have chive blossoms lingering out in your garden, go out and pluck as many as you can get and make some of this fragrant and beautiful vinegar today.
Just fill a mason jar with as many blossoms as you can snip. I filled my jar 3/4 full and covered with white vinegar and capped. Store your infusing blossoms in a cool dark cupboard for a couple of weeks--then simply strain through a micro sieve or coffee filter to remove any sediment. Then just fill a pretty bottle or jar and enjoy--or nice Spring gift. Thanks Spring blossoms--see you again next year!
Thursday, March 8, 2012
Root Children
Finally it’s March. I’m saying this with fingers crossed because all of us New Englanders know so well, we can ‘march’ our way right into Spring or take an about face into Winter for another storm or two.. (or more!)
As I sit looking out of the window I can clearly see the first signs of the season. Only spotty patches of snow remain and patches of grass.. though muddy, peeked through, while last Autumn’s leaves blow aimlessly down the road. Are you as excited about Spring's arrival as I am?
One of my favorite books from childhood is still one of my favorites as an adult – The Story of the Root Children. This story is about the wonderful, magical transformation from Winter into Spring. This story has been retold several times, but my favorite version is called When the Root Children Wake Up. My mother read it to me when I was 5 or 6 years old and every year, just about this time of year. I think of the story which begins like this:
“All winter long the trees are bare, the wind is cold and the fields are empty. But very early in the Spring the Sun begins to grow warmer, the air softer and the sky bluer. And the boys and girls grow happier though they cannot tell just why. Down underground something is happening. Something secret and wonderful. The root children who have been sleeping soundly all winter are awakened by the Mother Earth. She comes with her candle and her little firefly helpers to tell them they must be up and at work for it will soon be Spring. They are very sleepy at first but soon begin to stretch and open their eyes and be glad that it is time to wake. Wide awake at last, in their root house, the root children work busily on their new Spring dresses. Each chooses the color she loves best – violet, yellow, blue, white, orange, red and green– and with needle, thread and thimble, sews happily till her work is done.”
I’ll admit that even as an adult this story is exciting for me and I can still feel the wonderful anticipation of Spring and envision it through a child’s eyes.
The seeds that were sown in flats under lights a few weeks ago have germinated! The tomatoes were first, followed by the peppers. We are growing two new varieties of peppers this season--Aji Colorado and Corno Di Toro that I hope to harvest and dry to make my own chili powder this year. I'm also planning to use these moderately hot peppers in my Hot Pepper Jelly I make every year. There is something about watching pepper seedlings grow that makes me deeply happy.
This season I'm even more inspired than other years to try new varieties as over the winter months I applied and received my state kitchen license--so at farmers market this season we'll be offering not only our herbal soaps, herbal dips and seasoning blends we've added a line of herbal and wine jellies, pickles, my Nonna's giardiniera, hot bruschetta in a jar and salsa's too!
Along with the usual Roma, grape and of course brandywine tomatoes, I'm planning to grow the Rose tomato, another heirloom variety that proved to be delicious when we grew them last year. The culinary herb garden will also be revamped this year and expanded. Now that I'm more familiar with the growing season and challenges of growing in this salty air, I can hardly wait!
Yesterday I started my scented geranium cuttings. I needed something to warm up my day and as I went about snipping my mother rose geranium for cuttings I spotted this little lady..that just warmed my heart-- hope she warms up your day too! Til next thyme--think Spring!
As I sit looking out of the window I can clearly see the first signs of the season. Only spotty patches of snow remain and patches of grass.. though muddy, peeked through, while last Autumn’s leaves blow aimlessly down the road. Are you as excited about Spring's arrival as I am?
One of my favorite books from childhood is still one of my favorites as an adult – The Story of the Root Children. This story is about the wonderful, magical transformation from Winter into Spring. This story has been retold several times, but my favorite version is called When the Root Children Wake Up. My mother read it to me when I was 5 or 6 years old and every year, just about this time of year. I think of the story which begins like this:
“All winter long the trees are bare, the wind is cold and the fields are empty. But very early in the Spring the Sun begins to grow warmer, the air softer and the sky bluer. And the boys and girls grow happier though they cannot tell just why. Down underground something is happening. Something secret and wonderful. The root children who have been sleeping soundly all winter are awakened by the Mother Earth. She comes with her candle and her little firefly helpers to tell them they must be up and at work for it will soon be Spring. They are very sleepy at first but soon begin to stretch and open their eyes and be glad that it is time to wake. Wide awake at last, in their root house, the root children work busily on their new Spring dresses. Each chooses the color she loves best – violet, yellow, blue, white, orange, red and green– and with needle, thread and thimble, sews happily till her work is done.”
I’ll admit that even as an adult this story is exciting for me and I can still feel the wonderful anticipation of Spring and envision it through a child’s eyes.
The seeds that were sown in flats under lights a few weeks ago have germinated! The tomatoes were first, followed by the peppers. We are growing two new varieties of peppers this season--Aji Colorado and Corno Di Toro that I hope to harvest and dry to make my own chili powder this year. I'm also planning to use these moderately hot peppers in my Hot Pepper Jelly I make every year. There is something about watching pepper seedlings grow that makes me deeply happy.
This season I'm even more inspired than other years to try new varieties as over the winter months I applied and received my state kitchen license--so at farmers market this season we'll be offering not only our herbal soaps, herbal dips and seasoning blends we've added a line of herbal and wine jellies, pickles, my Nonna's giardiniera, hot bruschetta in a jar and salsa's too!
Along with the usual Roma, grape and of course brandywine tomatoes, I'm planning to grow the Rose tomato, another heirloom variety that proved to be delicious when we grew them last year. The culinary herb garden will also be revamped this year and expanded. Now that I'm more familiar with the growing season and challenges of growing in this salty air, I can hardly wait!
Yesterday I started my scented geranium cuttings. I needed something to warm up my day and as I went about snipping my mother rose geranium for cuttings I spotted this little lady..that just warmed my heart-- hope she warms up your day too! Til next thyme--think Spring!
Tuesday, May 10, 2011
Garden snippets
I've been trying to keep up with the season, but Mother Nature hasn't been too accommodating. There is just so much to do in the garden in the spring. I have spent a few mornings this week - soaking up the sun and working hard...before those inevitable showers move in on us. Farmers market opened on Saturday--a great opener! Seeing all my regular customers and farmer buds was grand. I came home with trays of new veggies, herbs and perennials for the garden. I just love the bartering system. My friend Luke gave me a flat of Italian kale and edible golden gem marigolds, that went right into the ground asap as I arrived home.
Spinach harvest: I picked my first yesterday. I couldn't believe how sweet it is! Only part of my harvest made it home. It is so sweet to nibble on! The rest was steamed with a lemon thyme sauce.
New Composter: I moved last year's pile out to the other side of my garden to make room to expand my new composter and added a strawberry bed. I will divide and spread out the crowns I have, and add a few more. I'm attempting to get three plantings in, to hopefully stretch the berry season.
Potatoes: I planted two varieties on Saturday. My reds and Yukons that were planted two weeks ago have finally made an appearance. .
Salt hay mulch: On Monday I turned over 4 raised beds and spread salt hay in my paths, and around the cabbage. Those nasty slugs don't care for the rough shards of straw, so I'm keeping my fingers crossed this will help. .as last year they were becoming addicted to Sam Adams beer. Salt hay is an amazing garden mulch with no weed seeds and lasts forever. I love this stuff, even with harvesting my own--it's free!
Peas and favas: I planted peas three weeks ago and favas this weekend. The peas are up 2 inches now. I'm going to hold off another ten days before planting the scarlet runners--need to have this chilly rain move out before I'll set them in the ground.
Sowing: I planted my cukes and squash an into the cold frame they went. They'll be up in no time and I decided to move my tomatoes into the hoop house to see how they fare. The peppers that were transplanted last week are enjoying their warm new home. Now only if we could get two straight days of sunshine, they will be happy campers. Til next thyme..happy gardening.
Spinach harvest: I picked my first yesterday. I couldn't believe how sweet it is! Only part of my harvest made it home. It is so sweet to nibble on! The rest was steamed with a lemon thyme sauce.
New Composter: I moved last year's pile out to the other side of my garden to make room to expand my new composter and added a strawberry bed. I will divide and spread out the crowns I have, and add a few more. I'm attempting to get three plantings in, to hopefully stretch the berry season.
Potatoes: I planted two varieties on Saturday. My reds and Yukons that were planted two weeks ago have finally made an appearance. .
Salt hay mulch: On Monday I turned over 4 raised beds and spread salt hay in my paths, and around the cabbage. Those nasty slugs don't care for the rough shards of straw, so I'm keeping my fingers crossed this will help. .as last year they were becoming addicted to Sam Adams beer. Salt hay is an amazing garden mulch with no weed seeds and lasts forever. I love this stuff, even with harvesting my own--it's free!
Peas and favas: I planted peas three weeks ago and favas this weekend. The peas are up 2 inches now. I'm going to hold off another ten days before planting the scarlet runners--need to have this chilly rain move out before I'll set them in the ground.
Sowing: I planted my cukes and squash an into the cold frame they went. They'll be up in no time and I decided to move my tomatoes into the hoop house to see how they fare. The peppers that were transplanted last week are enjoying their warm new home. Now only if we could get two straight days of sunshine, they will be happy campers. Til next thyme..happy gardening.
Thursday, April 28, 2011
Spring update
April is when things just start to happen in the garden, even though some wintry weather can still muddle up your gardening plans. You can't help but begin to notice the lilac buds swelling and the birds singing. I think it's old Mother Nature's way of letting us know that winter is just about over. Now I can really get excited about the trays of seedlings that have taken over just about every sill in my house. At least it's this way around here.
I'm a month behind schedule getting these hands in the dirt but these old fingers will go just so far into still frozen earth, so I've had to bide my time this month. Instead we rebuilt and added more raised beds in the interim. We've hauled so much llama, chicken and cow manure-- You know you just gotta make hay when the sun shines, even if the ground is still a bit frozen.
Around the fifteen I was finally able to get my fork into the ground and just went to town. So far the chards, kale, turnips, red and yellow onions and beets have been sown. The chives have been split and transplanted and already I'm finding the buds forming.
The rhubarb patch is finally crowning and coming alive, and the grapevines, raspberries have been trimmed back. I'm adding four new varieties of grapes to the garden this year. I can't wait to see how they do.
I was able to get my peas in around the sixth of this month and they are happily popping out of the ground now. I took a gamble and planted two rows of red potatoes.
What a sweet surprise to shovel off all that snow from the cold frame to find this!
Salad greens that I sowed last October--lush and healthy..I just love that first salad of the season. Let the real gardening begin now! Today I'll be sowing carrots, more potatoes and finally the cabbage, broccoli and brussel sprouts will go in. Til next thyme.
I'm a month behind schedule getting these hands in the dirt but these old fingers will go just so far into still frozen earth, so I've had to bide my time this month. Instead we rebuilt and added more raised beds in the interim. We've hauled so much llama, chicken and cow manure-- You know you just gotta make hay when the sun shines, even if the ground is still a bit frozen.
Around the fifteen I was finally able to get my fork into the ground and just went to town. So far the chards, kale, turnips, red and yellow onions and beets have been sown. The chives have been split and transplanted and already I'm finding the buds forming.
The rhubarb patch is finally crowning and coming alive, and the grapevines, raspberries have been trimmed back. I'm adding four new varieties of grapes to the garden this year. I can't wait to see how they do.
I was able to get my peas in around the sixth of this month and they are happily popping out of the ground now. I took a gamble and planted two rows of red potatoes.
What a sweet surprise to shovel off all that snow from the cold frame to find this!
Salad greens that I sowed last October--lush and healthy..I just love that first salad of the season. Let the real gardening begin now! Today I'll be sowing carrots, more potatoes and finally the cabbage, broccoli and brussel sprouts will go in. Til next thyme.
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