All posts by CocktailFarmers

Forward Thinking

Happy first day of spring!  It’s a whole lot of nothing at the moment with the gardens.  While it seems like the weather has been warmer this spring than any in recent memory, we’re still months away from a full, lush garden, and those seeds are making us peevish while we wait.  (Well, they’re making me peevish.  Grow already!)

Last year as an anniversary gift I bought J a plant cam.  He set it to take photos three times a day for the whole gardening season.  Surprisingly, only once did we capture a photo of non-plant living creatures in the garden (J and Max) and the photos show a really neat gardening progression. 

I am definitely going to get us a second one for the back-40 field to record the progress of the corn and pumpkins this year.

Tricked!

So I have an extraordinarily busy schedule for this week and next after work.  Unfortunately, we are in prime seedling starting season, which means that poor J had to start my snapdragons.

Not grown by me

Snapdragons are native to North Africa and the Mediterranean, and are apparently incredibly fussy when it comes to getting them started.  The package directions say to sow them in vermiculite, and to only sow them on top of the soil and not to cover them as they need light to germinate.  They also need cooler temperatures, so they can’t be placed on a heat mat.  After sprinkling the seeds on top of the soil, they need to be misted lightly with water and monitored – they can take up to three weeks to germinate.  I picked about 4 different colors to grow, plus a type that drapes so I can grow my own hanging baskets this year.

The geraniums, apparently, need a completely different starting process.


Also not grown by me

We’re apparently already behind the 8-ball on this one, as many online gardening sites suggest sowing the seeds by mid-February for a mid-May planting.  The particular brand I selected this year requires soaking before planting.  Geraniums are sown into the soil and then thoroughly watered from underneath rather than sprinkling water on the top of the cells.  They need a lot of light and temperatures between 70-75 degrees during the day and 55-60 at night.  Under the right conditions, they will germinate in about 7-10 days. 

Ours germinated in two days.  Two.  And two of the five planted seeds germinated the next day.  Moral of the story?  Don’t believe everything you read on the internet; sometimes it’s wrong.  So our new concern is not killing them.  After all, this was the most expensive package of seeds – $2.25 for 5.  But a potted 4″ geranium retails for $3.99 around here, so if we can keep them alive, it’s a significant savings.

When we were placing our seed order, J told me that he was going to put all the flower seed starting in my hands.  So far he’s done all of it.  What a guy!  Of course, if this is successful, I will be unable to say that I grew all my own flowers from seed, because that will be categorically untrue as I have thus far done none of the work.

In August, when the gardens look great and my flower containers are at their height, I am always enormously pleased with how wonderful everything looks.  I forget what a pain in the you-know-what this is to get going.

Peter Piper Picked a Peck of…..

This past Sunday J started the pepper plants – all except the jalepeno, which he started this week.  They are down on the new rack and we’re waiting for them to germinate:

Before filling them with new seed starter, he washed all of them out, just in case there was any residual fungus or bacteria in the cells.  Of course, he had help:

It was windy, and our favorite assistant gardener helpfully watched the empty cells blow off the deck.  I like this photo, because it looks like he’s laughing at us.  Which he probably is – after all, we’re working hard and he’s napping in the sun.

Onward~!

I meant to post a few weeks ago when the seeds arrived in mid-February.  In the past, Pine Tree has shipped our seeds in a padded envelope.  This year?  We got a box:

And because we purchased so many items, we got a free reusable tote:

Currently we are storing the seeds in the box in the tote.  I will eventually appropriate it for grocery shopping.  What constitutes a lot of seeds, you ask?  Observe:

And not everything has arrived yet.  And we still have some seeds left over from last year that we’ll be using.  Still missing are the two types of potatoes, garlic, and hops – basically all the root plants.

This year I am going to try and grow all the flowers for my flower boxes and pots, as opposed to purchasing seedlings from the nursery.  But of course, once I started poking around in the flower section, there were so many new! and exciting! options for flowers.  I somehow ended up with lupin seeds (which always remind me of Monty Python) foxglove (which is making Himself nervous, as it is poisonous if ingested) and some unordered poppy seeds.  I hate poppies.  I’m going to plant them anyway, that’s a $1.35 of free seeds!  I can always Freecycle them.

Also on the purchasing agenda?  A larger seed-growing rack.  This is the one we purchased last year:

And this year’s upgrade:

Bit of a difference, no?  The added advantage with the new system is that the lights are standard sized and so we can steal them from our attic, insert new bulbs, and use them during the growing season.  J was telling me the other day about how the bulbs he just purchased have different UV spectrums, which are supposed to be good for seedlings.

This is such a complex setup and process for growing seeds.  If the Mayans are right, and the end is coming in December, we’re going to have a really hard time getting the seedlings started next year without electricity.

Especially if there are zombies.

Cocktails and Chias

Ah, shoulder season.  Where we grow nothing more strenuous than a Christmas tree chia:

Looks more like a bush than a tree, but trust me, the planter is tree-shaped.

For Christmas, our friend Ju-day gave us a bottle of Ginger vodka, and we have been enjoying this cocktail, courtesy of a website called The Nibble:

Candied Ginger Martini

2 oz. Sky Ginger-infused vodka
1/2 oz. orange juice
1/2 oz. fresh-squeezed lemon juice
1/2 oz honey or agave nectar
Combine all ingredients and shake with ice. Pour into glases and garnish with candied ginger, if available.

The seed catalogs continue to pile up.  One of the new ones contains a section on insects that you can buy and have shipped to your home.  This is a money-making scheme I can get behind.  One of the insects the catalog sells is lady bugs.  As they are currently congregating in corners of my home, I could round them up and send them off to people who are lacking ladybugs.  (Who are these people?  They are everywhere in New England.)  I would also be willing to provide this free service for spiders, wasps, stink bugs and Japanese beetles, bane of my existance.  Somehow I don’t think the market for those bugs is very strong.

Wait! It’s time to start thinking about next year’s garden ALREADY?

Tuesday night I probably passed the Four Horsemen of the Apocalypse on my way home from work but didn’t notice – I had two back-to-back evening meetings cancelled, leaving me with an unexpectedly free evening.  (The odds of having two meetings on the same night cancelled are so astronomical I can’t calculate them, and I probably should have purchased a lottery ticket on my way home.)  It must have been the end of the world – I had a free evening.  Perhaps the Horsemen in were in the drive-through line at Dunkin’ Donuts which is why I missed them when I drove by.

So, home then, for dinner.  While chatting with J, I flipped through the pile of mail and there it was, shining like a new penny, calling out to me like a siren’s song:  the new seed catalog.  (Cue chorus of angels singing.)

We have been loyal to Pinetree Garden Seeds since we first started growing our own vegetables.  Our first year, we ordered several different company catalogs on the advice of my father-in-law, but were most interested in Pinetree because they’re based in Maine and family owned and operated.  Their seeds are relatively inexpensive, orders are packed by hand, and they guarantee their product.  Last year we only looked at their catalog for our orders, and placed our order just after Christmas, in early January.

Now, Christmas calls to mind many things for people – decorations, tree trimming, gathering with family, celebrations – and it does for me too, but in addition, Christmas to me is the line in the sand for chosing the seeds to be ordered after the first of the year.  I distinctly remember sitting in the living room last year, admiring our decorated Christmas tree, circling types of seeds to add to our list.  And since we put up a fresh tree we cut down ourselves (that’s a whole other blog-worthy post) within two weekends of Christmas, in my head I have the seed catalog arriving in December, not before Thanksgiving.

But there it was.  And so I did what any garden enthusiast who had an unexpected free night home with her husband:  I completely ignored him and spent time paging through the catalog, pencil in hand.  I think he tried to talk to me.  I think he tried to tell me about his day.  But his train of thought must have been interrupted many times with my abrupt interjections to read him the catalog descriptions of things like lunar white carrots (“Henry VIII ate them!”) and purple trionfo violetta pole beans (“They overran the trelises and the adjacent rows of corn.  And they’re purple!”)

I did eventually put the catalog down, mostly because I needed to get up and get another glass of water.  At which point J grabbed both the catalog and my pencil……..and began circling his own selection of seeds.

Pumpkins!

In addition to our success with tomatoes this year we also claim success with the pumpkins.  Moving them to the back-40 field and essentially ignoring them seems to have done the trick.  We harvested 23 Jack-Be-Littles:

Seven Orange Smoothies:

The orange smoothie is the one in the front

And two Howdens.  One of which rotted before I could photograph it, and I’m not sure where the other one went in the big pile on the porch.  The Lumina vines were eaten by bugs.  So no Luminas, but that’s okay.  We’ll try again next year.  We did decide that we needed bigger pumpkins for carving later this month, so while we were in New York we purchased we purchased five Jack-o-Lantern pumpkins for carving from an Amish farmstand and added them to our own haul.   They came out even better than last year:

In celebration of pumpkins, nothing says fall like a pumpkin spice martini.  We discovered these last year, when we purchased a bottle of Hiram Walker’s Pumpkin Spice liqueur for Halloween and tried to figure out what to do with it.  The result was the martinis.  The liqueur is only available in the fall, so once we used it up last year, no more pumpkin spice martinis.  Imagine my excitement when J brought it home this year. Fall has officially begun!

Pumpkin Spice Martini:

1 oz vanilla vodka
1 oz Bailey’s
1 1/2 oz pumpkin spice liqueur
dash of cinnamon and nutmeg

Combine the vodka, Bailey’s and pumpkin spice liqueur in a shaker with ice.  Pour evenly between two martini glasses, and sprinkle cinnamon and nutmeg on top.

Pumpkins!

This year was the best year for pumpkins that we’ve ever had.

Sadly, it did not meet our expectations.

I am delighted by the Jack-Be-Littles (23) and Orange Smoothies (7) that we picked, sad that we only got 2 Howdens and no Luminas.

While in New York at the end of September, we purchased five Jack-o-Lantern pumpkins for carving, which we did last night.  (Due to a damaging weekend Nor’easter that brought 10″+ of snow and massive power outages in the area – thankfully, we were not among them – Halloween was postponed from 10/31 to tonight, November 4)  They came out even better than last year:

My haunted house with the ghost looks a little lame.  J’s monster is much better, mostly because he has the patience to spend an hour carving it, where I whipped mine off in about 35 minutes.

And we got (X number) trick-or-treaters to appreciate our hard work.  And then they were set on fire, as is now a household tradition:

The Nor’easter finally did what a hot summer, Hurricane Irene and benign neglect did not – finished off the garden.  We ripped up the eggplants and peppers (although we just had our last meal with eggplant on Monday; there were enough left to do an Asian-style roasted eggplant side dish) and I cut all of the parsley, which was still growing merrily, just as the snow started to fly last Saturday afternoon.  We gave half to our neighbor H, who will be selling her house and will probably have moved by next year, which is sad for us but good for her – she’ll be moving closer to her daughter, son-in-law and granddaughter.  Hope the new neighbor(s) like fresh vegetables…..

Hello? Anyone?

Yikes, a whole month has gone by and narry an upate about our garden.  Remember that whole post I wrote about wanting to be accountable?  Still do.  Finding time to upload the photos and write the posts has been a bit of a problem with my work schedule.

The garden is mostly dead at this point.  Over Labor Day weekend I harvested the potatoes and was delighted that six plants produced a generous mixing bowl’s worth. 

I was so gleeful digging those up – I did almost nothing while they were growing, and they produced beautifully.  We gave some away and ate the rest.  They were delicious.  We will be planting many, many more potatoes next year, likely in a much bigger space than the raised beds allow.

Our experiment in attempting to ripen the tomatoes in a cardboard box with a banana?  Totally worked.  Which is excellent, because we had a lot of underripe tomatoes at the time of the hurricane. 

My attempt at sauce, before cooking

We’ve had the most amazing crops of tomatoes this year.  In previous years, we did well with the cherry tomatoes, but full-sized tomatoes were always a problem.  This year, bunches of Early Girls and Brandywines.  In fact, we ate what might be the best specimen just the other week for dinner:

Ironically, we picked this one before our late-September trip to the Finger Lakes when it wasn’t quite ripe.  Figuring it might ripen while we were away, we brought it with us.  In it’s own special storage bowl, packed carefully with other groceries that we were transporting to our cabin in New York.  And then we brought it home.  Aparently, Brandywines enjoy travel and respond accordingly:

Next year, more Brandywines.  Especially since they are not readily available at the local grocery store, which is one of the major reasons we grow vegetables – finding heirloom varieties of anything at grocery stores is next to impossible.  The guy who wrote “The $64 Tomato” was right about how good Brandywines taste.

Cooking when your kitchen looks like a farmers’ market

One of the sad facts of growing a garden is that inevitably everything is ripe at the same time.  And when you’re expecting to get wiped out by a hurricane, you tend to hasten the harvesting just a little.

So it’s critical to find a recipe that uses a lot of vegetables.  Enter Rachael Ray’s grilled ratatouille boats.  (Making ratatouille always reminds me of the Disney cartoon of the same name, which is what inspired a burning desire in me to go to Paris.  Go figure – I based a vacation on a cartoon mouse.)  Anyway, the recipe:

2 zucchini, halved lengthwise
3 tbsp olive oil
1 onion, chopped
2 cloves of garlic, grated
1 eggplant, cubed
2 tomatoes, chopped
1/4 cup parsley
Salt & pepper
1/3 cup shredded mozzarella cheese (although I prefer Asiago for the bite)

Cut zucchinis in half lenthwise:

Scoop out some of the seeds, the scoop balls of flesh from the center of the zucchini to create the boats (a melon baller works well, but I just uses a teaspoon, since I don’t have a melon baller.  Psst, mom – Christmas gift idea!)  Heat 1 tbsp of the olive oil in a large skillet over medium heat, add the onion & cook for 5 minutes, then the garlic and cook for another minute.  Add remaining olive oil (2 tbsp, if you’ve not been keeping track) the eggplant and zucchini balls, and cover & cook 8 minutes.  Add in the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes.  Add parsley and season with salt and pepper.

Fill the zucchini shells with the ratatouille mixture, sprinkle with cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.

So that’s Rachael’s version.  I used parsley and basil, swapped the mozzarella for asiago and added fresh peas because they were loitering in the basket and there weren’t enough for a meal. Which is how I got from this:


Pretend those cucumbers are zucchini

 To this:

It’s enormously satisfying to sit down to a dinner where pretty much everything in it came out of your garden.