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Posts Tagged ‘garden’

I just love my garden!!!

I am at the end of all my “farming” for this year. I have a small garden but it is well planned and we get lot’s of fruits, vegetables and herbs from it all through the summer.

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A great harvest.

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I have a lot of herbs. Basil is of course one of the staples.

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Herbs cut for drying. I make my own “Herb the Brooklyn” mixture.

It includes dried basil (Genovese, lemon/lime, Greek,cinnamon basil), Thyme, Lavender, Oregano, Mint, Rosemary, Sage (purple, golden & regular Sage), Chives, Mexican coriander (recao is another name for it) & Marjoram. This mixture is my every day spice. I use it for everything. You can call it one of my secret weapons.

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Lavender.

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I also make a more “Swedish” mixture of dried Dill, Parsley & Chives. This herbal mixture is great for any seafood but you can also use it for many other things.

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A great tip for herbs is to cut them fine and pack them into glass jars. All through the winter, you will now have “fresh” herbs. Just take the jar out and scrape with a fork directly into the food you are cooking. Or perhaps you are making a cold sauce that needs some herbs. Just add some from the frozen jars. I always have Dill, Parsley, Cilantro & basil in jars all over my freezers (yes I have 2 freezers. One in the kitchen for an everyday” use and one in the basement for all my bulk purchases and harvesting.

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All sorts of cherry tomatoes. I keep them on my deck so that there is an “easy access”. I don’t have to go into the garden itself to snack on some sun ripe cherry tomatoes.

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We love to always have a variety of tomatoes. They are just so delicious to use as they are or to cook with.

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I am always looking forward to my home-made tomato sauce. It is a mixture of all my different kinds of tomatoes and a whole bunch of herbs like Basil, Oregano & Thyme.

I cut it all into small pieces and then boil it down to a good consistency. I also add a few very finely cut fresh hot peppers. To keep the sauce for the winter I pour it into extremely clean glass jars. I always boil the lids separately to make sure there is no bacteria hanging out. Then, I put the jars in a water bath in a large pot (the water should only reach up to the lid). Let them come to a boil and then simmer for about 25-35 minutes. It depends on how long I boiled the sauce itself. When done, take the jars up and but on a dry towel to cool down. When you hear a little “pop” from the pressure of the lid, the canning of the tomato sauce is done. Keep in a cool and dark place. You might want to check the jars ever so often to make sure the sauce is still good.

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Physalis. Just be careful with it.  It is one of those plants that ones you plant it you will always have them in your garden. They replenish themselves greatly.

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Asters. My mothers favorite flower. I always plant them for her, even though she is in Sweden.  I always have Asters & Bleeding hearts my mothers favorites, Lobelia my fathers favorite & Ranunculus my sisters favorite.

Happy fall to all of you.

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I can never make up my mind, regarding what season of the year I like the most.

And then spring comes along….  reminding me of it’s beauty. And of course that would be my favorite.

I love to see everything waking up again. My camera, and I tries to capture it all.

Spring is actually stressful if you think about it. I start seeing all that I didn’t do in the fall. My garden is not that pretty right now. I will work on it soon.

I have a small yard in the front of my house. This one is packed with bulbs. They have started to bloom but are only on the first daffodils & hyacinths. The bulb high season isn’t here yet. I love to just sit on my staircase and look at all the flowers. Talk about the essence of life.

We are having record temperatures here in New York, so my flowers are a little confused. They are up too early. I don’t complain, but it makes me worried. Warm winters can be nice but I prefer it to be cold, frozen and white. Crazy you might say, but I am worried that all pests like mosquitos and tics and other little animals are going to be horrible this year due to the warm winter…. Let’s keep our fingers crossed they stay away.

The trees are starting to bloom. The magnolias are fantastic!!

I am just waiting for the white “fluff” to appear on the corner tree outside my house. This tree stinks, but it sure is pretty.

The cherry blossoms started blooming yesterday down in Washington DC. That was more than 1 1/2 week earlier then all calculations.

I know, I’m a  “flower nerd!”

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If you don’t have a garden, go to a farmers market or a store where they sell flowers.

This is an easy way to get the same feeling as if you have them at home. Well, as close as you can get.

This year, I am not going to pre-plant as much as I usually do. Since it has been so warm, I will try to plant the seeds directly out into pots and flower beds.

I have also ordered some vegetable plants. They will get here in a few weeks. I have to get with the program now. I always feel as if I am behind the schedule, but I end up being the first one out.

I have already planted herbs. They are about 1 1/2″ at this point. I will keep them in the pot’s for a while until they get strong.

I get anxious in the beginning of the season. I just want to start harvesting right away, that is why I now always make sure I can pick all kinds of herbs, early on. This way I trick myself into thinking the garden is further along than it is.

I am trying some new seeds this year. Indigo for example. I can’t wait to see how that comes along. I have two kinds, regular and “false”.

If you are a cilantro lover, I can recommend for you to plant Mexican coriander. It looks very different. Long sharp leaves. In the hispanic cooking it is called Recao. I love this one. It has a much stronger taste. It is hard to go back to regular cilantro in the winter, when my farming is over for the year….

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