Dear Gardeners,
Just a few new pictures in slide show form (if you click right on the photos, you can make the slide show FULL SCREEN, which is way exciting!)
This week in the garden we did the following:
- had to admit that peas were definitely experiencing diabolical pea trouble, and that, except for the snow peas, which are doing GREAT, we may have to move on without tears. :*>) (okay, one tear)
- fertilized with "Raingrow" which is an organic compost-tea product as some plants were a bit yellow (mostly celery). This product is currently out of stock and I can't seem to locate an alternative source, so if anyone knows anything about obtaining more, let us know.
- this leads to the question: Should we use granular organic fertilizer as a top dressing? let's talk about this next week.
- we transplanted chard, beets, basil, parsley, and planted more runner beans.
- we harvested spinach, lettuce, garlic scapes,and radishes.
- the Little Diggers finished their excellent planters (photos anyone?)
- we weeded til the cows came home (actually they didn't come home....so if you hear mooo-ing from out in the boat basin, let us know. hahahhaa). It seems that using tons of mulch means later doing massive weeding of every volunteer seed we ever wanted to re-compost. Sigh..... well at least it keeps us all chatting together over tiny seedlings.
- watered everything well, had coffee, chatted up a storm, and looked around in wonder.
And that was Sunday morning.
If you can think of any task you did that didn't get listed here, go ahead and add it by clicking on the comment button.
But WOW, looks great! Thanks to all our gardeners!!
Best,
Jen
What a beautiful garden! Your photos are fabulous, Jen!
ReplyDeleteThanks Marg, and I found out from wonderful Cate what the mystery giant tall celery looking plant is: it's lovage!!!
ReplyDeleteCate says: Try herb, lovage and potato soup and sends recipe:
Ingredients:
•1 medium onion, chopped
•2 Cups potatoes, peeled and chopped
•4 oz. spinach, washed, drained and chopped
•2 Tbsp. unsalted butter
•2 oz. fresh lovage leaves
•4 Cups chicken stock
•salt and freshly ground pepper
•a few fresh lovage leaves as garnish
Directions:
1.Saute the onion in butter over a moderate heat in a large saucepan
2.Add the potatoes and cook a few minutes longer
3.Add spinach and lovage leaves and saute a few minutes more
4.Add chicken stock
5.Simmer, uncovered, for 25-30 minutes
6.Puree soup in a food processor or with a hand-held blender
7.Add salt and pepper to taste and float a fresh lovage leaf on top
A splash of light cream or dollop of plain yogurt can be added to each bowl for a richer soup.
Thanks Cate.
Best,
Jen