Mid Summer Garden Update

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Most of these photos were taken about ten days ago. You know how fast things grow in the heat of summer? Some of this stuff has doubled since then.

We are having a lot of pest problems – first a huge infestation of tomato hornworms which we dealt with by hand picking twice a day until all gone. Then the aphids took over and we placed three rounds of lacewings among the tomato plants along with spent banana peels around the base. The aphids are gone! Now we have some kind of black winged bug that is pooping all over the tomatoes and eating their leaves. In spite of all that we have harvested many beautiful tomatoes. The squash bugs have been held at bay by carefully applying diatomaceous earth to the base of squash plants and checking leaves for eggs near daily. We are holding them off but just barely. A few flea beetles on the eggplants are easily controlled with a little insecticidal soap. We also covered the plants right away with row cover to keep the pests away. All effective.

This years summer plants include, tomatoes (Celebrity, Black Krim and green Zebra), peppers (bells, jalapeno, banana, Thai, lemon drop, Pablano and pepperoncini), corn, bush beans, tomatillo, zucchini, basil, sweet potatoes, okra, Butternut squash, cucumbers, pole beans, watermelon, honeydew melon and lots of volunteer marigolds, Mexican sunflowers and giant sunflowers.

WE placed the herb bed and planted it with chives, Mexican oregano, parsley, sage, lavender, dill, lovage (which continues to struggle some) and plenty of marigolds and other small flowers to fill space while the herbs are getting established. Still to come are some stepping-stones, securing the decorative fencing and creating two gates. After the stones are placed we will add another several inches of bark mulch and some decorative lighting and other elements. I am having a lot of fun with this part of the garden!

Gene completed the supportive structures in the two big tractor tire beds. The soil sorely needs amending and mulching. Hopefully something will go in these two beds this fall and be tented with plastic. I don’t seem to have a photo of them yet. Soon!

The outdoor sink has been placed and the solar shower is installed. The blackberry fence is secure but not really done yet. Still some walkways to complete. And THEN we will begin work on meandering wildflower beds east of the cornfield. This fall – when the weeds die back. I don’t have a clear picture of how this will turn out yet but it should be fun too.

AND it is time to plan, start and get to planting those fall crops.

We have had some extraordinary flavor sensations while experimenting with new recipes this year and I hope to share some of them with you later.

What’s happening in your garden this summer?

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Easy As Cake

Hmmmm… I wrote this on January 7, 2017 and never did post it. So here it is now. And to top that off I will even throw in a recent photo of our onions! They were all harvested last week because we discovered the begginngs of a thrip invasion and that was followed by another aphid attack. There is no end to it. Gene ordered, received and distributed a batch of lacewings because ladybugs are in short supply this year. It seems ladybugs are wild harvested in the Rocky Mountains and they just are not present. That concerns me almost as much as the thrips especially with the corn being knee high and all.

The largest onions are weighing in at around a pound each. More onion talk later. I am so excited to have grown great onions!

And now – the January article.

I have been mulling over at least a dozen ideas today on topics to blog about. Pie, cake, failure of the fall garden, lack of a winter garden, leeks, winter meals, a new garden bed – well you get the idea – they have all been swimming around there and it is just too much. Besides that I don’t have a single new photo to share. How boring is a blog post without pictures!? Pretty boring.

Lack of new photos has been not pure laziness but lack of sunshine aka inspiration. I really like natural light and do not have the time or inclination to set up special lighting for kitchen or garden photos. Maybe it is laziness…

We officially started the 2017 gardening season today by assessing the yard and garden, and throwing together a new and very small bed. Yes! I built a new garden bed today. In an out of the way spot there had lain several spent bales of straw and they and the soil below were perfect for a short narrow bed. So. There it is. Done except for some amendments – worm castings and a little blood and bone meal. Heaped on plenty of winter compost and with rain coming soon it will be ready to plant when the new kale plants are ready.

Speaking of fresh kale plants – tomorrow I will set up a mini greenhouse on the south patio with jugs of black water and a lean-to glass front. Simple. Having recently ran across a short article on winter sowing for spring and summer I am inspired to give it a try. You will hear more about that and if the sun will shine a little bit tomorrow, pictures also.

Someone recently said to me “…oh it’s such a simple cake to make…” in reference to a cake I make once a year and LOVE (it’s that Poppy Seed Cake Gene likes for his birthday).  But simple? I ain’t so sure about that. A simple cake is the one on page 67 of my Better Homes and Gardens New Cook Book circa early 1970’s titled Busy-Day Cake. Throw out the word sift, count the number of bowls – one – count ’em – one, and the word simple comes to my mind. Unlike the aforementioned cake requiring 4 bowls, several glass measuring cups, regular measuring cups, two mixers, a bundt pan (that never seems to be greased enough), and countless spatulas and other accoutrements – simple is not a word this cake can claim.

The Busy-Day Cake has a pleasant flavor and a rustic crumb. Perfect. Especially if you want to make it a pineapple upside down.

I know there must be more complicated cakes in the world. In fact I still fantasize about making the Black Forest Cake on page 73 of the same cook book. The instructions are a full half page and in 1972 ingredients like kirsch and almond extract were not part of my baking reality! So intimidating I still haven’t made it.

Since we are discussing dessert how about pie. I will admit to being a total snob when it comes to pie crust. This will offend almost everyone I know who makes pie but… I have never met a pie crust I liked beyond my Mother’s pie crust. And she taught me. Her pie crust is so light and flakey and delicate and tender. It almost melts in your mouth. Mine is a close second (usually. You know we all have our days). I’m confident Mom used lard while growing up and did I mention she learned to bake on a wood fired stove? But Crisco was the only thing I ever saw go into her pie crust. Not butter flavored Crisco but plain old Crisco. Nothing else would do. Well I was a Crisco gal too. Until I started making my own heirloom field raised lard rendered right in my own back porch by myself and Gene. Now I am a lard pie crust kinda gal. And my pie crust is almost as good as my Mom’s but not quite.

Don’t ask me how that store bought crust is next time we’re at a pot luck or how that dry as a bone stick in yer craw faux crust is because it is not my cup of tea. If I have offended you well come on over and we will have us a pie crust making session. It’s all technique. And ingredients. Don’t skimp on the grease. Pie crust is not a health food.

Okay that’s enough about pie.

The fall garden was a near fail. Too hot too long, too cold, too late, too much rain and not enough. What is thriving is the alliums. Garlic, shallots, green onions and leeks. There are leeks I planted from seed about eight months ago, and about a hundred leeks from Pat, and some more from seed ready to go into the ground. Sounds like a lot of leeks but as a side vegetable we can easily consume eight to ten in one meal. As an aside we just ordered a few bunches of onions from Dixondale Farms and are looking forward to our first foray into real onion growing. A tiny lettuce patch has made it through the cold and gave us salad once a week. And a dozen kale plants once again peeking out from the thick leaf mulch. There are two surviving Brussels Sprouts under cover of milk jug still holding their own. Ah! I really tiny patch of parsnips that finally germinated under a plastic dome are several inches high! This is the first time I have gotten parsnips to actually germinate!

I guess that doesn’t really sound like a fail does it? Except for the broccoli, cabbage, carrots, choy, peas. I missed those.

______

So that was the January post! It’s June and I am already planning this year’s fall garden. How about you?

 

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The Dangers of Pea Salad

I know that you know peas to be one of my favorite topics. I love to plant them, tend them, harvest peas, and eat peas of all kinds especially snow peas and fresh English peas. Sugar snaps – not so much. No.

So another article about peas should come as no surprise. Except for that word “danger”.

My mother made pea salad when I was a child. She used Velveeta cheese, canned peas, a bit of onion I’m sure and plenty of Miracle Whip. I don’t remember anything about bacon but there might have been some tuna or a little elbow macaroni even. Maybe. I hated it!

Canned peas get mushy and I did not care for that one bit! So I was surprised when adulthood came and I wanted pea salad. I still didn’t like it. Some decades passed and earlier this spring I thought, “self, all these delicious fresh English peas available you should try that pea salad thing again”. So I did.

I looked at the recipe from Ree, the Pioneer Woman, I looked at the New York Times recipe and all manner of recipe in between. They were all pretty much the same. Peas, cheese, onion, S & P, a little vinegary stuff and some dressing of mayo and/or sour cream. Crumbled bacon seemed to be a popular option too.

So I put the best of the best from all those similar recipes and made us some pea salad.

Boy was it good!

My mistake was in serving it as a main dish for dinner with a slice of crusty bread and some fruit. We are not vegetarians but we do often eat meatless meals and this one offered the cheese as a partial protein. Nonetheless it was a mistake. Be forewarned.

We ate the whole thing. Because you know… main dish. Let us take this recipe apart.

THERE IS NOTHING IN IT EXCEPT FAT!!

Well, there is that little bit of onion and the egg I added but it can hardly balance all that fat! That said, the pea salad was totally delicious. And next time I will serve it as a salad (which it is called after all) and make sure there isn’t any other fat-rich dishes alongside it.

Here is what I did.

Pea Salad

by Moonmooring

a few slices bacon cooked crisp and crumbled

1 hard-cooked egg diced

6 ounces smoked cheddar, diced

1/3 cup Miracle Whip (your choice here)

1/3 cup sour cream

1/2 fresh lemon squeezed to make juice, seeds removed

1 small clove garlic, crushed

2 tablespoons minced parsley

dash smoked paprika

salt and pepper

1/2 small red onion sliced thin

2 cups fresh English peas, I used them raw

Prepare the bacon and drain. Prepare the cooled egg and dice the cheese. Mix the dressing ingredients – mayo, sour cream, lemon juice, garlic, parsley, paprika, and salt & pepper, into a bowl big enough to hold everything. Add all the other ingredients except the peas and stir to coat with the dressing. Taste and adjust the seasonings if need be. Stir in the peas last. Serve immediately or allow to sit for a few hours.

Save yourself a tummy ache and remember to serve this as a side dish with something light. Poached or braised chicken would be nice.

PRINT THIS RECIPE

Bonnie Appetite ya’all!

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Phrankenstein Phaucets

Sweet potato starts in the kitchen window.

You may remember last summer and the stunning cardboard patio flooring we had…eh? No? Well, no worries. There has been an upgrade. We now have a few pavers and an herb bed instead. As always a garden and its associated accoutrements are a work in progress. The herb bed will fill in by next year or the one after. Right now it contains thyme, dill, lovage, French tarragon (which I plan to baby along and keep alive through the winter), parsley, chives, Mexican oregano, sage, lemongrass, lavender and a smattering of marigolds, ageratum and some kinda posey thing to fill in while the herbs are thinking about it.

This bed also has a lovely vintage headboard and footboard (still to be placed). In fact this frame belonged to the very bed my parents slept in on their wedding night. I was conceived here, and my brother too. Isn’t that an unexpected story.

the herb bed

We still need to place the footboard, add a couple of (surprise) decorative elements, solar twinkle lights and wait patiently for the herbs to take over. Meanwhile I have been taking snips here and there to grace my cooking. Fencing is a requirement as my two dogs, Rover and Sissy, know not what a boundary is unless it bumps them in the snout. Surprisingly they do not jump over anything taller than their own knees.

Does anyone have a suggestion for what to plant in the two chimney flue pieces? Realize it gets very hot in this area of the yard. Meanwhile I am chucking small rocks in as fill.

We also have rosemary, fennel, cilantro/coriander, a few basil, garlic chives, Greek oregano and three kinds of mint – garden mint, peppermint and mojito mint. I have not been able to find epazote locally but Joey at Crossroads says he may start some next year so there is hope.

My outdoor kitchen finally has a start point! True it is a temporary faucet but one that can be used to rinse off veggies before they come into the house. There will be a side table with four of those ceramic tiles as the top (they came from the Restore and were a song). Gene also found an industrial dish machine drain rack to incorporate into the set up. I can drain rinsed veggies there to drip dry/er before heading in the house. In the meanwhile the patio table fills in just fine. A better faucet and a drain pipe to carry away the water and it will be functional. This is going to save me a lot of mess in the kitchen.

Gene rinsing out his unders… no wait – cleaning my outdoor kitchen sink – once again in his garden uniform of t-shirt and briefs.

Here we have what has become the Frankenstein of Faucets. A temporary condition I am told. Time will tell. I think it will actually get worse by the time he hooks up a few more things to the whole mess. Stay tuned.

The summer garden is all planted with the exception of the second variety of corn and perhaps pole beans. For sure more bush beans soon as a bed is empty. But otherwise it is all planted!

We have many tomatoes – Black Krim, Green Zebra and Celebrity – peppers  – Thai, pablano, lemon drop, jalapeno, red & yellow bells, pepperoncini (thank you Marideth!) and banana. I am sorry to miss the Jimmy Nardelos and Marconi this year. We have ping tung eggplants, Genovese basil, English peas finishing up, potatoes, beets, yellow & red onions, Contender bush beans, Danvers half long carrots and Little Fingers, big white radish, strawberries, zucchini & yellow squash, first year blackberries, kale, tomatillos, sweet potatoes, butternut squash, okra, cucumbers, muskmelon, and a stand of ginger. Have I missed anything?

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It’s near time to pickle beets and can potatoes. I expect a bit of a lull while we then wait for the summer crops to mature. The wait will give us good opportunity to clear the freezer of the last of last years frozen produce.

Adieu for today – I must cook the greens and dress the tomatoes with compost.

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Tall Tales From The Kitchen

And a recipe.

A couple of days ago I went looking around for some “chicken inspiration”. Mostly on Pinterest and a general Google search. I ran across this recipe and it inspired me to create something similar but different in my own kitchen.

By the way… we harvested the last of the broccoli a couple of days ago and even though we have had broccoli every day for more than a week we are not tired of it yet! I am savoring every single one of the absolute best broccoli I have ever grown and all without pesticides. Row cover was the secret. Cover those broccoli plants up as soon as they go in the ground! And keep them covered. Peek in once in a while to see how they are doing. So anyway there were 15 big perfect heads over about a weeks time and several of them are still in the fridge.

Nothing beats a perfectly fresh head of broccoli right out of the garden, and when it is that fresh it will keep for a week without any sign of aging. There is enough for three more meals one of which will be cream of broccoli soup, then a stir fry with the near last snow peas and likely a pot of steamed broccoli topped with some bits of sharp cheese.

I do have a chicken recipe coming.

Those February potatoes made it through this snow storm covered with loose straw.

And by the way again… you might remember those potatoes we planted on February 5. We are eating potatoes now! The best darn potatoes in the Ozarks! You might not know this but a new potato has this sound. The sound is similar to a perfectly ripe watermelon being pierced by a big sharp knife and then the melon kind of splits and bursts open. Crackles. Well a fresh out of the ground new potato sounds kinda like that. Crisp and full of moisture. The skin is paper-thin and they smell like clean earth and potato.

We harvested about nine plants this afternoon. Half of them were fist size and bigger and the rest would have benefitted from staying put another week. I was afraid the ground was too wet and they would rot. But seeing how good a job the raised beds are doing I am now assured the rest can stay right where they are a little longer and bulk up some more. Fourteen pounds today. Not bad.

For lunch today we had stir fry snow peas and onions followed by a frozen watermelon/banana/oj yogurt smoothie. It was good. The snow peas have slowed way down. If they can hold out one more too warm day they might flower again and give us another flush of peas with the cooler temps next week. They have been delicious!

So maybe you looked over the recipe I mentioned earlier. I had most of the ingredients – all but the cream. Cream is not something I keep on hand. We just don’t use it much. So I made some substitutions and alterations… etc. You know the Moonmooring kitchen motto – do what you will.

So this is what I did.

Sarah’s Chicken, Mushroom Saute in Cream Sauce Recipe

I thawed a small turkey breast left from last fall’s Peace Valley Poultry purchase. When it was still partially frozen I sliced it across the grain into about 6 cutlets, laid them out, and finished thawing in the fridge. The turkey breast weighed about a pound.

I then sliced an 8 ounce package of big crimini mushrooms from Ozark Organics  and sautéed them in 2 tablespoons of butter along with 2 large chopped green onions (really big green onions okay), 3 cloves of (our very own) minced garlic and a few sprigs of fresh thyme, a couple basil leaves, couple green stems of oregano and a pinch of red pepper flakes. These seasonings are just suggestions. Stop cooking the mushroom/onion mixture when they give up their mushroom juices. Set this mushroom mixture aside off the heat for now.

I dredged the turkey breast cutlets in flour and salt and pepper.

In a wide skillet I heated about 1/4 cup of peanut oil (use what you want) and fried the cutlets about 2 – 3 minutes on each side. They will not be done. That is okay. Remove the cutlets to a plate and scrape any bits up with a wooden spoon or spatula. Add about 3 – 4 tablespoons of leftover flour and stir it into the hot oil. If you need a little more oil feel free to add it. Cook on low for a few minutes.

Stir in one 14 ounce can of evaporated milk, 1/2 cup chicken broth and cook until bubbly. You should have a light gravy. Gently add the turkey cutlets to the skillet with the sauce. Top with the mushroom mixture, settle the ingredients in with that wooden spoon. Bring to a low simmer. Cover tightly, lower the heat and let it simmer gently for about fifteen to twenty minutes or until the turkey is free of pink juices.

Meanwhile I had Gene scrubbing all the tiniest new potatoes and then simmered them a few minutes until tender. You can drain and add them to the skillet with the turkey cutlets or serve them on the side.

I also steamed two big handfuls of fresh broccoli for exactly 3 minutes, drained, then tossed with a heaping tablespoon of melted butter.

Serve.

Serve up that whole mess of deliciousness onto big warm plates while it is piping hot and enjoy the bounty of spring!

And this is what dinner looked like. Oh that is a messy looking plate.

This might sound like a lot of steps and kind of complicated but it really was not. And it was very tasty! We loved it.

Chicken Joints – only in the Ozarks – true story. And if you are inclined to check out the Moonmooring original Chicken Pot Pie recipe here it is.

Bonnie appetite ya’all!

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This Week In The Garden

We are shoppin’! In the garden of course.

What a pleasure to go out each morning and see what the garden is offering for the day’s meals.

We ate these warm from the garden after giving them a quick rinse. So tender and sweet.

Row cover is the only way to go. Not a bug in sight.

There should be some new potatoes next week to go with these leeks for a soup. Giant Musselburgh

I have learned a lot about growing leeks this past year. Having seen all the stages from seed to finished product I think I have a handle on the life cycle and when and how to plant. Overall the harvest was outstanding for a first major attempt. We grew a handful of Autumn Giants and about 85 Musselburgh – both successfully.

The garlic should have been dug a week earlier but I could not believe it was REALLY ready so early in the season. Lesson learned.

AND… the lettuce, radish and choy are done for the most part. We are eating leeks, onions, kale, snow peas, broccoli, kohlrabi and strawberries. Almost ready, potatoes, carrots and beets. Still to come – the list is too  l o n g.

What is your favorite thing to eat fresh from the garden?

 

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A Rain Update

… and other Miss Alanie

April saw approximately 16 inches of rain at Moonmooring. That’s a bit more than normal. Twelve of that was in the last ten days of April. In the last thirty-six hours we have had another 6.9 inches. There is standing water in the walkways and the raised beds in both garden areas and the ground is deeply spongy. It’s a good thing the grass is so thick! It seems all that is holding the ground in place.

I’ve never heard my waterfall roar like it is today. Nearly deafening out there.

It has rained seven more inches here at Moonmooring since yesterday morning. I wish there was a picture but the ground is so unstable down the hill.

I fear this much rain has washed all the nutrients from the soil. The weather report looks good through the weekend and even next week so we will make some compost tea and do a thorough foliar feed to everything and add some Azomite. The soil is so compacted the earthworms, which are in abundance, have got their work cut out for them.

We dug the garlic bed Sunday afternoon before it started raining again because they were ready. In fact they should have been dug some sooner as several were over mature but still edible. Our twelve foot buffet is lined with brown paper and garlic with a fan blowing nearby to encourage the drying process. The house smells heavenly! If you like garlic.

The potato plants are huge and flowering more hugely. If they don’t rot in the ground it should be a bumper crop and those too will line the floor on cardboard or paper in a store-room or the living room until dry. Still several more weeks to harvest if they last that long in the ground.

I feel fortunate to have so many leeks. Once again thank you Pat 🙂 They are now maturing to the point that they are creating baby leek slips that can be planted. So, dig a leek, plant a leek! Sometimes several even. What a way to garden! You may remember them to be Musselburgh. I have only been growing leeks for about a year now and this is some of the first of the Musselburgh harvests and they have begun to have baby leeks present when I dig them. Not knowing how they will fare over the spring and summer I am replanting every one as it appears. Who knows. Even if they are small it will be worth the time and space as that is small in comparison to many things.

Tonight we will dine on omelets with a saute of mushroom and leek topping. Gene came home with five dozen eggs as our local farmer, Joey, had a glut of fresh eggs. There will be plenty of eggs on the menu for a couple of weeks!

The cilantro is going to seed mainly because of the extremes in temperature. It will easily reseed though and provide us another crop soon. I discovered this recipe for Creamy Jalapeno Sauce and it is soooo delicious! Maybe I should see how it freezes before all the cilantro is gone. I am using frozen whole jalapenos from last fall.

We have had all the green onions one can eat and they are bulbing up nicely. We will need to get some more nitrogen on them as it has probably all washed out in the last couple weeks.

There is a good row of beets doing well. The experimental kohlrabis is fattening up nicely. What a fun plant to watch grow. We have never grown or eaten kohlrabi before so only planted a half-dozen from starts. If we like them you can bet there will be more next spring.

In the last week the broccoli has made heads three inches wide so broccoli soup soon!

We had pea sandwiches for lunch today. Yes. Pea sandwiches. Take about 4 ounces (a couple big handfuls) of fresh snow peas and rough chop then throw them into the food processor along with one or two green onions (tops and all), a few marinated artichokes (maybe a very small jar or to taste). Run the processor until it is in tiny bits. Turn out into a bowl and add a glob of mayo, some black pepper and a good dose of fresh dill weed. This is best if you can let it sit a few hours but it was delicious right away. Let the sky be the limit! Add what herbs or veggies you like. Raw. We have made it with the addition of radish, carrots and/or salad turnips. Any herbs that you like will work. Taste as you go so it doesn’t get out of hand. This we pile generously onto lightly toasted bread with a thin slice of Swiss cheese and a handful of sprouts. A bowl of home-made tomato soup canned last fall rounded out our lunch today.

I wish there were pictures to share with you! But the light has been so poor and I just cannot stand to give you any more of those flat pasty pics. And I do not have the time nor the inclination to work with lighting. Ugh. So stay high and dry and know that some people are begging for a bit of rain and some are begging for a bit of dry.

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