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Frosty Garden
It was a frosty morning in the garden! I guess it is time to start popping the D3 supplements because it is way too chilly to sit outside with my sleeves rolled up. Pictured below are oregano, some type of choi (bok? pak? I dont’ know), and triple curled kale. Last week, the basil, beans, peppers and cherry tomatoes (the last bit of summer still holding on) permanently bit the dust, so now there’s a good bit of open space on the…
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Garden Glimpses
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Gardens and Friendships and Really Long Metaphors
I used to really have fun with analogies and expounding on a metaphor. Due to my high level of enjoyment of nature, and using nature for examples, and due to the fact that nature can be icky, for awhile some friends called me “slightly gross analogy girl.” I was okay with it. So I’m going to metaphorize here in this little web space that rarely gets tended to anymore. Lately I’ve been thinking on friendship. It seems that even when…
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August Garden in Pictures
This summer I’ve been terrible at posting the garden progress, and honestly, I’ve been terrible at harvesting the garden. Last summer I ate enough tomatoes for a lifetime, so this year I really just needed a taste. My husband has been juicing the other tomatoes I occasionally bring in, and the birds and bugs have been left with the rest. The lettuce and arugula just keeps planting itself, so I don’t feel as terrible about letting it go. We have…
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Exploration of Dill and Dew
With its feathery leaves, dill is such a lovely herb, especially after a light rainfall or covered in morning dew. I’ve enjoyed watching the changes, the flowers opening and all the bugs that are attracted to it. I’ll continue to grow this collection of dill photographs and look forward to the seed formation that is just around the corner.
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Spicy Swiss Chard and Fried Egg
This morning as I was misting the new lettuce and carrot sprouts in the garden, I looked over at the Swiss Chard and was overcome with a pang of guilt for not using it. I love growing things, but eating them is another story. So I gathered about 5 – 7 leaves from the center (forgoing the older, larger ones), and found a quick saute recipe online (here), which I tweaked to my own tastes. The trick to this recipe…
