Wednesday, June 20, 2012

Dried Up Garden? Try some free eats

We prayed for rain on Saturday, but the storms passed us that night. Now we wince thinking of the watering bill, since the rain barrels have long since dried up. We're paying for the water to rescue our plants.

It seems like a good day to share two good blogs linked from NPR's "The Salt": Sustainable Eats and Fat of the Land. That reminds me, we picked up a couple of plums, plopping from a city tree yesterday, and noshed on them to distract from 93 degree heat.

Lamb and Morel Recipe
Why should you read from Fat of the Land, a blog about finding free wild food in the Northwest? Some species do grow here-- like morels he uses in the recipe pictured left. I'm not a meat-eater, but the recipes he posts look intriguing, and tasty. He posts loads of links. You'll learn a ton, like what NOT to eat. I cringed thinking that I tasted a 'wild' parsley 'tree' in my back garden bed the other night. Some foods are slightly poisonous!

He's got a book and the blog.

Sustainable Eats has a 10-month challenge right in line with what we're doing here in the good ole' Midwest. Urban Farming. Take this challenge.

We've missed out on some great stuff, including February's Soil building, March's Home Dairy, April's Seedstarting and Gardening, May's Foraging, but there is time to jump in on the herbal infusions of June. Follow this blog for more challenges. Go back to learn more about good soil, free wild food, how to start seeds, etc.

So, we're renaming the blog to make it easier to find. Someone gave me handy feed-back this week. I need to post early and often.

Help us rename the blog by taking the poll through July 20th.

Tell us how often you'd like to read posts. We know you are busy!

Thursday, June 14, 2012

Refreshing fruit drink recipes!--Dianne

I just received the latest Urban Farm magazine, and it has a big article on blackberries in it.. It also has a recipe for making blackberry cordial, which rang a bell for me.  Come on, all you romantic novel-reading girls out there, remember in Ann of Green Gables, the incident with the cordial?   Well, I thought it would be a hoot to try to make some.  I looked for the magazine just now, of course it's not to be found, but I found these recipes in the mean time.   Anyone can make these, garden or not.  I'm providing alcoholic, and non-alcoholic, whichever is your style, or both!

This recipe is from the Anne of Green Gables cookbook by Kate MacDonald. "Diana poured herself out a tumblerful, looked at it's bright-red hue admiringly, and then sipped it daintily. "That's awfully nice raspberry cordial, Anne," she said. "I didn't know raspberry cordial was so nice." " Anne of Green Gables chapter 26
This one uses frozen raspberries, sugar, water, and lemon slices.
http://www.food.com/recipe/Anne-of-Green-Gables-Raspberry-Cordial-61879


Here's one with vodka.  It's basically the same one as the Urban Farm article, but it said to let it sit for 2-8 weeks, the longer the better.
http://www.taste.com.au/recipes/12268/blackberry+vodka+cordial

  • 900g fresh or frozen blackberries (2 lbs)
  • 450g (2 cups) sugar (1 lb.)
  • 375ml bottle vodka
  • Chilled soda water, to serve
  • Place the blackberries, sugar and vodka into a large clean glass jar. Seal and invert to combine. Set aside in a cool place, turning occasionally, for 24 hours or until the sugar dissolves.

  • Pour the blackberry mixture through a fine sieve into a bowl or jug. Use the back of a spoon to press firmly to extract the liquid. Discard the pulp. Transfer the blackberry cordial to a clean bottle or jar and place in the fridge until serving. serve the blackberry vodka cordial with chilled soda water

http://www.ehow.com/how-does_4777290_making-blackberry-cordial.html  This one says you may use brandy instead of vodka....
  • Raspberry Swirl  Frappe

  • 2 cups frozen raspberries
  • 1 1/4 cups apple juice
  • 1/2 cup plain Greek-style yoghurt




  1. Blend raspberries and apple juice together until smooth. Place 1/4 cup yoghurt in the bottom of each of 2 large chilled glasses. Top with raspberry mixture. Using a spoon, swirl yoghurt through raspberry mixture. Serve.
Call me if you make that one, I'll be right over!!


 Other ideas  for cool, refreshing summer drinks

Use  berry-flavored teabags to brew a tea to which  you add ice, sugar, and some fresh berries.  Maybe even rim pretty glasses with sugar, (a la Margarita) before you serve. 

Make a fruit drink, freeze, and use as slushies instead of store bought popsicles or slushies.  You could customize with different flavors of Kool-Aid. 

I'm sure some of you could add some frappes or smoothies, or whatever. If you have a great idea for one, add it on.  I'm not experienced with smoothies, but I probably should be. 
Does anyone make them with just ice, no ice cream?  or with yogurt? 

Back to gardening....
We have not had a decent rain in weeks.  The grass is crunchy.  The church yard, which my son mows, looks shaggy, but I'm afraid to mow, in case it gets really dried up.  Maybe a run around the edges with the blades on high to knock down the weeds.  My own yard is just covered in clover, which is nice,  the white flowers take away from the fact that the grass is yellowing.

Remember, water deeply, less frequently. 

Dianne, waiting on rain...

Saturday, June 9, 2012

Berry pickin'!!!

                 IT'S TIME TO HEAD FOR THE BERRY PATCH!!  --Dianne                        

     I grew up picking berries with my mother.  I have always had strawberries and raspberries at our place.  In the last few years, I have expanded and tried some new things.  Here is a picture of a tired me sitting with a gooseberry plant.  I'm showing you this to give you an idea of how big it gets; this is about a full grown plant.  The other great thing about gooseberries is that they take a lot of shade. This is in full sun in the morning, but by lunch, it is in deep shade for the rest of the afternoon.  Gooseberries grow wild in the woods of the midwest,  you've probably seen them when out hiking, you just didn't know what they were. If you know a farmer with a woodlot, maybe you could ask to dig up some.  I warn you that they are prickly, but not bad,  just don't try to reach right down into them to pick without gloves.
Sitting in my gooseberry patch.  I have two plants producing right now.  I need more. I want to make lots of lovely jam.  I think these could make a great low shade  hedge, or the back of a shade garden, if you have access to pick. 
This is what I picked from one plant.  Now, you have to pick off the ends, it is the remains of the flower, and then stem them if you want jam or for a pie.  I may try jelly, which involves cooking down the berries, without having to top and tail them.  Make juice by putting them into a jelly bag and letting them hang to drip.   The "fruit-jell" box should have instructions for how much to have ready to make jelly.
OH, one warning.  Unless you want to look like the funny guy with the rubber face, do NOT pick these and sample for ripeness.  I figure they are ripe when some start turning red, and they look marble size. I picked them over last night, and then froze them, to make jelly when it's not going to be 86 degrees. I recommend these berries for home gardeners because if you live on a small lot, or have a lot of shade, you can still grow your own berries and make some jelly. AND, another thing.  In our English-heritage family, we say "goozburies",  not GOOSE Berries.

Onward to the blackcurrants.  Also not a big plant, but you can get a load of berries from just a few plants.  I have them in full sun next to the asparagus.  Birds like these also, so try to get there first. Blackcurrants are loaded with vitamin C, and are used in Ribena, a popular bottled drink  in the UK.  I have seen it at Meijer, in the foreign food section, or at Jungle Jim's in Cincinnati, the best place to grocery shop in the world!

from the website:


"Black currants are different in their growing habits to the red and white currant, in that the black currant produces most of its fruit on the previous years growth. Thus the bush should be pruned to encourage a supply of new wood each season. To do this, cut all stems of the newly planted bush to about two buds above soil level. New shoots emerge from these in the first season and will bear some fruit in the second. The bushes from a clump of canes which, each season, make new suckers from the base. Once the bush is established, (ie. in the second season), prune out some of the older canes by cutting back to just beyond a strong new shoot near the base to make way for new growth. Leave about six or eight upward growing main shoots to form the bush. Follow this routine each winter. No shoot rising from the base of the plant should remain in place longer than three years. Keep the centre reasonably open at all times. "


Since they fruit on last year's wood, I need to get out there and prune out old stuff, and be careful not to cut new growth. Also, another plant that could be used as a small hedge, AND you get to reap a harvest.  Better than any old evergreen or ugly privet, I say.


 Now to the tomatoes!!  Another fruit in my garden. This is a Red Robin.  I've never had this kind before, so I only bought one.  It is a smaller tomato, but I can just throw some into a salad and be healthy.  All my other plants have been pruned and tied to poles or fences in the garden.   We also bought a "beat your neighbor" plant marked down at a garden shop, ate one big tomato yesterday.  This is growing in a pot right alongside flowers on my deck steps.



The grape arbor has recovered from the early frost, but I don't think I'll have the same yield this year. The raspberries to the left have been covered with flowers, I hope to get a lot of berries this year! I was told the barn would be painted this year.  You can check later when I post late summer pics to see if it gets done.


If you are experiencing drought conditions in your area, let your grass grow. You save gas money, and you aren't stressing the plants.  Also, if you are going to water your lawn, do it about once a week, but deeply, so the roots will grow down, not to the side.  

Happy Strawberry Festival, Crawfordsville!!


Dianne, bugs and all!  (I hates them little black bugses!)






Monday, June 4, 2012

The "Lazy" Gardener's Guide: Foodscaping and Found Gardening

Dianne's sister said something about Dianne that set me free. It was over a month ago and I need to paraphrase, but it was something like: "The trouble with Dianne's way of gardening is that she waits to find plants. She can't plan out her gardens, so ..." There my attention went haywire. Wait!  I thought to myself. That is why I love her gardening.

Before I took off for the first of two  long business trips, Dianne emailed a plea for someone to rescue the bargain she'd piled up at the church gardens. Begonias, annuals of various ilk, and a few other markdowns were waiting to be put in the garden. These days, Dianne's crazy busier than me, or as busy, with her nursing courses. I skipped Bible study and just dug up the dirt wherever, thinking of her 'trouble' of gardening whichever way strikes her fancy. That's why she's so generous with roots and cuts, and said to me last year, "No big deal if you don't like where you put it. Just move it."

I got it! Finally I got that she gardens in freedom and love. Last year, I moved the peony bushes crying about them, because I love peonies and hydrangeas but the darned lead in my soil meant I needed to move those bushes to the front garden, formerly established for foodscaping, so I could foodscape where my daffodils, tulips and peonies once made my blase property look new and quaint.
The front lawn last year before our native soil tested 4000 ppm of lead.

My front lawn this year with donated bricks, starts of pilgrim cranberry, rescued easter lilies, day lilies, transplanted peonies, clematis starts, ivy, columbines, creeping thyme, and later, I hope some sweet woodruff, hydrangea and chives, I hope make this lovely.

This year the front lawn is being re-scaped, but with my anti-grass ethic. I am tired of the 'perfect' lawn ethic. I'm too lazy for hand weeding the dandelions and clover. I'm too anti-pesticide to hire the chemkillers to come murder more than 'weeds.' Weeds, it turns out, have become lunch recently. A little reading has educated me on scavenge eating and forage gardening. Many greens we spray are rich in vitamins and minerals, as well as flavor.

In that spirit I found this article today from NPR's The Salt Blog:
Tired of Mowing Your Lawn? Try Foodscaping Instead

I cannot foodscape here, but Dianne's front gardens are the height of beauty and practicality. I follow her lead. Forced to practice a senseless act of beauty in this front bed, I tip my hat Dianne, my gardening hero, a woman of the free-spirit love of God's green earth. She does not fight God's creation, but remembers that a garden grows under seasons we can n'er control. We will love what we do if garden more like her.  Hats off to Dianne. (No, wait, wear a hat. Ticks are awful.)