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.

Winter thoughts

 Winter being the longest season here, at least for me, it's time for rest.  Many of the other seasonal chores have been put to bed under a blanket of snow..lots and lots of snow.


The seed catalogs are quite the gayest blizzard afforded during this cheerless month of January.  Since about half of every catalog is given to annuals, is it any wonder that these visionary Edens are a true delight of three-foot larkspur, glowing snapdragons, fragrant mignonette... and culinary herbs, Rosemary and Thymes.. and vegetables--so many delicious varieties of tomatoes, squash, peppers and every other perennial flower we've ever wished to grow to perfection?


We can sketch some tentative plans on paper, make out seed lists... and think green!  Then, about the first of February, my growing season begins in the grow room, with about as many flats of herb seedlings you can imagine--setting, all in rows over heated benches.  And here they will remain until mid March, when they can safely be moved out into the greenhouse for hardening off before their final stages of growth  into the garden in late May here in Maine.

Last season a friend send me here, GrowVeg.com where I was able to design my garden plot.  It was a fun project, and it gave me a good resource guide, (because I can no longer depend on this old memory) as I put to paper my plan for this years garden.  You might want to give it a try--it surely beats shoveling snow ;-)

                                                                 Garden Plot 2010

                                                                

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 53 more days or sow. ;-) Think warm thoughts, and dream of luscious fresh vegetables fresh from the vine. Til next thyme..

                                      

    

Brussel sprouts

A wonderful vegetable anytime of the year. Brussel sprouts are just so tasty and healthy.  These mini cabbages can sometimes be bitter, but picked at just the right time from your garden, rinsed and steamed in lemon juice just before pan frying them, they are just irresistable. The addition of shallots, shaved garden carrots, garlic and a drizzle of white balsamic are just what this dish needs to complete any meal.  The last of my brussel sprouts were harvested just this week here.  From four plants my yields were just awesome.  So we'll be eating many of these over the winter months here. Once blanched, they freeze up beautifully.





Brussel Sprouts

1 dozen brussel sprouts, rinsed, trimmed
juice of 1 lemon
2 TBLS olive oil
2 large shallots, minced
2 garlic cloves, minced
1 carrot, shaved
1 small Japanese eggplant, cut into 1/2 " pieces *opt
1/4 cup vegetable broth
pinch of sugar
2 tsps white balsamic vinegar
sea salt & ground pepper

Peel the sprouts outer leaves off and trim a bit of the ends. If the sprouts are large, halve or quarter them.  Steam the sprouts in lemon juice for about 4 minutes in a covered pan. In a saute pan, heat the olive oil and add garlic, shallots, brussel sprouts, vegetable broth, seasoning and sugar.  Cover and simmer for 5 minutes, then add the balsamic--stir, uncover and cook 3 minutes more to combine all the flavors and serve.

November garden-brussel sprouts

 I've been pretty busy in the garden this week.  Repairs needed to be done, replacing many weathered and bygone boards and making new raised beds for next season.  All the existing raised beds have been composted and the perennial beds mulched. The farmers' almanac is predicting  an accumulative snowy winter this year for us here in the east, and though we seldom see the inch amounts  as the inlanders do, it's just better practice to be safe than sorry--so I mulch heavily.

So the garden is nearly empty now :( The deer snacked on my brussel sprout foliage, but most of the sprouts are still intact.  Sprouts in our neck of the woods seems to be prolific growers--with little or no care at all.  Last year I was still harvesting on January 4th, but that was the last of them that day.

This year I will be trying something new.  I am harvesting the entire stalks and hanging them in cool storeage to see how much longer I can extend them, until I'm ready to use them.  Though I have to admit, it's kind of neat (though very chilly) harvesting the sprouts from under a blanket of snow too!

The parsnips I planted a few weeks back are doing so well. I'll be curious to see how they fare the winters up here as well as give me something to look forward to come March in the garden besides the cleanup :). The kales--hardy as ever. I just love that they last so long in the garden. They will go into my soups throughout most of the winter and so healthy for you too!

With mixed emotions { because I really hate saying goodbye to the garden each year} I sadly pulled the last of my carrots and purple top turnips this week to grace my Thanksgiving dinner table today.  I don't know how the voles missed these last three rows--but thrilled they missed them!

The forecasters are calling for our first ice storm of the season later today and into tomorrow, so I'm really happy to have finished my tasks up this week in the garden.  My pies are all baked, Tom is roasting in the oven, most of my side dishes readied to be cooked.  Now, I am heading out for my daily walk, before the children arrive.  I'm glad we won't be doing any traveling this holiday.  It's been a long and fruitful season all in all.  I'm so very grateful for our many abundances this year. Enjoy the simple pleasures this holiday will bring–sweet surprises, safe travel and joyful journeys along with together times… Thanksgiving.. a time to be thankful for all the abundances in our lives.  Wishing you a Thanksgiving filled with all the blessings of the season. Til next thyme..

Happy Thanksgiving everyone!

Roasted Butternut & Fennel Risotto

Last  week I harvested the remaining fennel, shallots and butternut squash from the gardens to hopefully winter over, so for dinner tonite it was roasted butternut risotto for us. I just love risotto and what fabulous flavor the roasted veggies add  to this dish.

Roasted Butternut & Fennel Risotto 

1 medium butternut squash, peeled, seeded & cut into cubes
1/2 small fennel bulb,finely sliced
3 TBLS olive oil
2 TBLS unsalted butter
1/4 cup shallots, minced
2 garlic cloves, minced
sea salt, white pepper
fresh savory, parsley & sage, minced
2 cups arborio rice
6 cups chicken stock
2/3 cup Pinot Grigio
1/2 cup freshly grated parmesan cheese

Preheat the oven to 400 degrees. Spread the squash and fennel on a baking sheet and toss with a tablespoon of olive oil. Season with sea salt, white pepper & herbs of choice. Roast uncovered for about 35 minutes. Remove from oven, cover with foil and set aside.

Bring the broth to a boil in a medium saucepan, then turn off and cover to keep it warm.

Melt butter, and gently saute the garlic and shallots until softened 5 or 6 minutes. Add the rice, coating it well and stir until it turns opaque about 2 minutes. You don't want the rice to brown. Now add the wine and cook gently until it has been absorbed. Add the warming broth, simmering the pot, ladle by ladle,until you've used all the stock and the rice is thick, creamy and tender, about 20 minutes or so. Now add the roasted butternut squash and fennel pieces to the cooked risotto. Remove from heat and stir in grated parmesan cheese and serve. Enjoy!

Thyme for winter

With the herbs nearly all  harvested now its time to make sure our winter medicine cabinet has all it needs. Thyme honey is one of the important parts of our medicine cabinet. It is used for colds, influenza and sore throats. Thyme has strong antiseptic properties including activity against viruses, insects, bacteria and fungus. Traditionally, thyme was used to treat bronchitis but I I find it to be useful in our house for treating winter illnesses such as colds such as the one I am fighting  now. 

One nice way to use thyme is as honey and its very easy to make. You can still pick thyme now, it should withstand a mild frost just fine. Cut stems short and put them in a glass mason jar. Cover the thyme with wildflower honey. Put the jar in a pan of water to slightly heat the honey while pushing the thyme down and adding more thyme. Once the honey is fluid, put the lid on the jar and store the honey with the thyme still in it until needed. You can use this honey to add to tea or use it straight for a sore throat.  Til next thyme!

 

Leeky Onion Soup

                


We're seeing some chillier nights here lately, so I decided to make a pot of my Leeky onion soup. It's a pretty simple concoction, but oh so yummy. Use whatever veggies you have on hand.. the more that's added, the better the pot.
What I like about leeks is that there is very little waste and they are just so tasty from tip to tail. For this soup I use almost the whole leek and save the darker tips to add to another dish.






 
   Leeky Onion Soup

 6-8 mid size leeks, cleaned thoroughly & chopped
2 large onions, sliced
2 shallots, diced fine
3 garlic cloves, smashed
1 zucchini, cubed
1/2 bunch Italian kale, chopped
3 carrots, cleand & cut
4 scallions, diced
1 summer squash, cubed
7-8 potatoes, peeled & cubed ( I used red & white New potatoes and Yukons)
1/4 stick unsalted butter
2 cans low salt chicken or vegetable stock
low fat milk or light cream
sea salt &  ground pepper to taste

Saute cut leeks, onions, shallots, & garlic in butter about 5-6 minutes. Rinse and cut up all your vegetables. Add to the pot with 2 cans chicken stock. Cover, and bring to a low boil and cook until vegetables are just tender. Remove cover and cool for 10 minutes. Pour vegetable mixture into Cuisinart or blender & give it a whirl until just smooth. Return it to your pot & add low fat milk (not much) or if you must.. light cream! Season to taste. Serve with Syrian bread triangles, or nice crusty bread, Serve warm or cold. Enjoy!