Garden, Spring 2014 Edition

Thanks to some lessons I learned with last year’s garden, I made some different choices this year.

Last year, I planted tomatoes and various peppers in the back right bed, two varieties of strawberries in the front right bed, I left blueberry bushes in the back left bed, and I planted an existing set of jalepeno plants in the front left bed.  I later added a volunteer watermelon vine and a volunteer cherry tomato plant I found in the other beds.

This setup revealed a few things — The front left bed grows plants very well, but the back right bed does not.  One variety of strawberries was also low yield because the berries grow close to the ground where the berries are hard to find and susceptible to pests.  That variety also produced small berries that weren’t very flavorful.  The other variety of strawberries,  however, grows berries up above the plant leaves and produces larger, more flavorful berries.  Also, the blueberry bushes never got much traction in coming back to life after I under watered them when I first planted them.

So this year, I’ve done things a bit differently.  I’m leaving the back right bed basically fallow in the hopes that the compost worms I put in the ground ages ago improve the soil.

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I ripped out most of the variety of strawberries I didn’t like, and planted more of the variety I did like.

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In the front left bed, I planted three tomato plants and two new jalepeno plants.  I also left in my existing jalepeno plant.  It produces jalepenos that aren’t spicy at all, but they add a nice vegetable touch to things like breakfast eggs.

In the back left bed, I pulled out the blueberries and planted mixed lettuce and cucumbers.  I’m hoping this bed is perfect for these, as it gets the least sun.  Cucumbers and lettuce prefer cooler spots to grow, so hopefully the partial shade will help them thrive.

As a final touch, because I hate to give up on any plant that might still be alive, I planted the blueberry bush that’s still hanging in there in a pot.  I also over bought on strawberries, so some of those went in pots as well.

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That covers all the planting I’m likely to do this year.  Next up — I need to adjust my irrigation for the new plant locations.

Garden, Spring Edition

The rose bushes and the irises have been in full bloom lately, giving the backyard lots of pretty colors.  Also contributing to the colors are the potted marigolds I’ve put around for pest control.

I was reminded that marigolds are a pest deterrent when we were in Cuba in March.  Almost all farming in Cuba is organic, because fertilizer and pesticide are too expensive for most farms to afford.

Over the past few weeks, I’ve been working on the back garden.  I ripped out the kale and peas I planted in the fall, as they were looking pretty sad.  This made room for strawberries and marigolds.  I left in the spinach and brussels sprouts.

In another bed, I planted tomatoes, basil, jalepenos, serranos, and bell peppers.  Again, I included some marigolds.

I added marigolds in with the blueberry bushes.  The bushes are looking a little sad — I’m not sure if it’s a lack of sun or a lack of water.  I added a couple of extra irrigation hoses, so we’ll find out if it’s water soon enough.

In the fourth bed, I planted last year’s jalepeno plant that had been living in a pot.  I also planted the rest of the marigolds (I definitely over bought!), a random leek that decided to sprout instead of compost, and some green onions that I planted from the very roots of green onions we bought to eat.

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I also cleaned up leaves and weeds from the spaces between the beds.  Eventually, I’d like to put in some ground cover back there too.  My current though is that a crushed rock path would be nice, but I haven’t priced it out.

 

Delicious, Delicious Pot Pie

So, we make pot pie on a regular basis, but I think this one wins.  Here’s what we did:

First, I harvested some kale, rosemary, and peas from the garden.  I also grabbed some carrots from our farm box, and a potato and an onion we had lying around.

I chopped everything up, boiled the potato, carrot, and peas, and sauteed the kale.  I then chopped up some chicken and sauteed it with the onion and rosemary.

The veggies went into a baking dish.

Then I mixed the chicken in with the veggies.  Next, I made a roux with 1/2 cup butter, 1/2 cup flour, and then added almond milk until it looked right.  The texture was a little weird — more like a dough than a sauce, but once I mixed it up with the veggies and chicken, it worked out totally fine.  If I had to guess, I’d say I used maybe a cup of almond milk, but I definitely didn’t measure.

I then topped it with a pie crust that Matt made.  I believe the crust had butter, water, flour, and some herbs.

I popped the whole thing in the oven at 400 degrees for ~40 minutes, and it came out golden and delicious.

I will definitely make pot pie this way again.  In the past, we’ve made the crust with shortening, and we haven’t mixed the milk in with the roux.  Using a butter crust and mixing the milk (well, almond milk) into the roux were definitely good choices.