My, how the time flies when the gardening gets good! I can’t believe three weeks have gone by since my last blog post.
The most exciting news (to me, at least) is that we harvested enough peas to include in a meal (pictured below on a bed of steamed potatoes). Our first harvest!!! They were delicious, of course, served with the potatoes and grass-fed burgers. My steamer has taken up a permanent spot on the counter where I use it almost every day now. We will be harvesting green beans soon, and we think the peas will pitter out because they weren’t planted in the ground. I know what to expect from peas now, though, and I am grateful for that.
In related news, Bob finished making mounds in the backyard for the zucchini and butternut squash. They are now in the ground under the heavy protection of tomato cages wrapped in chicken wire (pictured below), which I will remove when they are big enough to hold their own against rodents. I still need two more mounds, one for apple melons and the other for cucumbers. This endeavor is one of next week’s goals.
Speaking of goals, we almost finished our front flowerbed with the block-lined front and hosta-lined back (pictured below). We need a few more blocks to finish it out. I will plant my safflower in the larger bed in the front yard (also pictured below), and I will be mostly done dealing with flowerbeds this season. While I’m discussing flowers, I must mention Bob’s dumpster-rescued hibiscus, which produced its largest bloom ever about a week ago (pictured below) and then a few days later, gave us three at once (shown below). As well, the peonies are putting on a pretty performance from which my husband plucked a bouquet for my perfumery pleasure (pictured below). I can smell them as I write this blog!
With the rest of my time, I’ve been having a transplant extravaganza. Everything is in its forever pot or ground spot (pictured below), except the beefsteak tomatoes, beets, and onions. We have eleven beefsteaks, so we think they need to go in the ground when ready, as I’ve run out of pots, and I’m not willing to buy that many more. I’m not sure what to do with the beets, but I will do some research to find out what’s best for them. The onions will go near the garlic in the backyard. Yellow and red peppers, carrots (which I will never plant again!), cherry tomatoes, brandywine tomatoes, zucchini, and butternut squash are all in their permanent places!
As for home cooking, I’ve been buying a lot of fresh organic produce to go with meals. For tonight, I’ve got a grass-fed pork loin roast with cabbage and carrots in the slow cooker. I’ve taken to drinking a glass of homemade ginger ale after supper every night. Not only do I enjoy its fresh, cleansing taste, but also its soothing, anti-inflammatory effects. If anyone wants to venture, it’s so easy to make. Peel and chop a cup of ginger root (organic recommended!). Boil two cups of purified water. Add the ginger and simmer on medium-high for five minutes. Strain into a container. Store the syrup in the fridge. When I prepare the ale, I fill a glass jar one-third full with the ginger syrup, add two tablespoons of honey, shake it up, add ice, fill the jar with sparkling water, and squeeze in a slice of lemon. Yummm!!! I save the leftover ginger root and toss a bit into my smoothies. I’m looking for other ways to use the leftovers besides compost.
Next week, I’ve got a ton of painting to do for our seemingly never-ending house remodel, so I will keep my goals simple. Maintenance and transplanting may be all I have time for.
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