Eating the garden

Time to eat the fruits of my labors..and that of other Hispanic farm workers.

My dinner tonight consisted of pasta w/ swiss chard, garlic, and olive oil; heirloom tomato, purple bell pepper, and lemon basil salad, and beet, arugula, and goat cheese salad. And I sopped up the olive oil with a piece of crusty whole wheat bread.

The arugula, swiss chard, and lemon basil were grown by me in my little garden (pic of newly harvested swiss chard above and lemon basil sprig here). My beets and tomatoes aren't ready yet so beets and heirloom tomatoes are from the Farmer's market. And purple bell peppers were found at the 99 Cent store.

All of these are easy and favorites of mine.

Chard pasta: Boil any type of larger pasta (penne, linguine, etc.) to al dente and add the cut up stems of chard at the end of the cooking time. Right before turning off the heat, add the chard leaves and immediately pour into the colander. Drain and return to the cooking pot. Add about 1-2-3 cloves (to your liking) of minced garlic and drizzle w/ olive oil (again however much you like but generally just enough to lubricate everything.) Grind pepper and salt on top. Add some fresh grated Parmigian, Romano, Asiago or whatever tasty hard cheese you have on hand, if desired. Also good add-ins are a sprinkle of dried parsley and/or crushed red pepper flakes. Serve right away.

Tomato, pepper, and lemon basil: Chop tomatoes and pepper (yellow bell peppers are my favorite for this). Rip up basil leaves. Splash w/ red wine vinegar (go conservative at first and taste for the right amount of tang.) Add olive oil (keep about a 1:3 ratio for vinegar to olive oil). Grind salt and pepper on top and mix. Serve right away.

Beet, arugula, and goat cheese salad: Boil some beets. Cut into slices when cool. Rip up some arugula onto a plate. Cut some herbed goat cheese into slices or pieces (Chevre brand is good.) Chop a granny smith apple into bite size pieces. Arrange beet slices, apple, and pieces of goat cheese over arugula. Make an oil/vinegar dressing that is sweetened slightly with honey or sugar. I like to use this muscat orange vinegar from Trader Joe's w/ olive oil and honey. Make sure to put salt and pepper in the dressing and drizzle over the salad. Again, serve right away.

I was so proud of my swiss chard and arugula. They have grown so healthy looking..probably thanks to the vermicompost in the soil and compost tea (both homemade!) I've used to grow them. Grown completely organic, with no chemical fertilizers or pest control, and a lot of Farmer Winnow's obsessive-compulsive kind of love! Here are compostables from this meal waiting to become part of next year's garden:
And the worms are now eating it for their dinner! :) Ecology!

Labor Day's Labors of Love

On Labor Day I planted some lemon basil seeds--some from a package and some I extracted from the dried blossoms of the lemon basil I bought at the Farmer's Market (so I may get two varieties growing.) This is the "how-to" video I used to educate myself on how to plant basil seeds. For the topsoil, I used a layer of compost made from my kitchen veggie trimmings + sawdust in my Nature Mill composter. Fast forward 2 weeks, and here is a photo of the little sprouts coming up out of the soil. My babies! Aren't they cute?

Also on Labor Day weekend, I planted some trailing herbs in hanging wall planters (trailing rosemary, oregano, and lemon thyme) and some potted herbs (chives, flat-leaf parsley, cilantro, Italian basil, "spicy" basil, and mint.) For some color interspersed with the herbs, I put a yellow Gazania in one of my wall planters and an orange Gazania along with some trailing purple verbena in another wall planter. Actually the Gazania I put in with the verbena is from three cuttings off the mother orange Gazania I planted with a red Gerber daisy. Here's the weird setup I rigged up to get the cuttings to root before hanging it on the wall in full sun:

You can learn how to take cuttings from a plant to propagate another one online. Here is everything I planted on Labor Day weekend:

The next weekend I wanted to try my hand at doing some more cuttings so I did some basil cuttings and a couple of mint cuttings. Here they are:

If you know me, you know I have to do things the *exact, exact, right, proper* way so these cuttings were planted in a mix of sterlized sand (I sterlized it myself by wetting and baking in oven at 220 degrees for 1 hr.) and soilless potting mix in a plastic planter that was sterlized with a 10% bleach solution. As is often recommended, I dipped the ends of the cuttings in rooting hormone to promote root growth before sticking them in their holes and covering them up to root. If I sound like I have acquired just enough gardening knowledge to be dangerous, we can thank Google and the internet for that!

Here's my cute-slash-expensive little cactus garden I put together about a year ago. Only $115 for all the plants and materials! When I start thinking I'm a thrifty person, reality smacks me in the face with the fact that thrifty people don't plant $115 cactus bowls. The barrel cactus only blooms once a year in late summer for a little while. A neat thing I've learned about cacti is that if you've got a chunk (big or small) that falls off the cactus for one reason or another (overwatering will cause leaves to get waterlogged and fall off), you leave it where it lies or just tuck the end into the soil a little and in about six months or so, you'll find that it's rooted and is growing itself into a new plant. Isn't that just amazing? Nature is so joyous and fascinating! You just can't keep nature down!

Here's my palm with Baby's Tears growing in the base, my polka-dot plant, and my fern. They love their lives on the porch. Thank heavens for my large, un-LosAngeles-like porch to give me some greenery and dirt in my life!

But, wait! Tune in for the next post when I talk about...COMPOST IN THE CITY!

Summer Herb Salad/ In praise of Lemon Basil

This is a great herb salad recipe I just discovered and am addicted to. (Click on the title of the post to go to the website and get the recipe.) The tang from the herbs contrasts nicely with the sweetness of the corn and green beans and the avacado dressing is mild and just right. I'd recommend only using a 1/2 of an avacado for the dressing, though. Otherwise, it's tastes too guacamole-y.

I keep making this with lemon basil (http://davesgarden.com/guides/pf/go/48821/) that I've picked up at my local farmer's market. If you have never tried lemon basil, try to get your hands on some! Such a nice clean-sweet-zesty scent that causes you to compulsively and repeatedly sniff and sigh happily...this might be the original "people-nip"! I'm so smitten with this stuff that I'm going to try to collect seeds from the blossoms and grow some on my porch. (Or maybe I should do it the straightforward way and just buy a plant.) Anyway, the taste is just like the smell and description: lemon + basil. I also made a nice herb tea with it...just pour boiling water over the leaves. Another great use for lemon basil: tear up leaves with a chopped tomato (I used some yummy-flavored heirloom tomatoes from the farmer's market) and add some chopped yellow bell pepper. Splash a little red wine vinegar and some olive oil on it (ratio about 1:3 or 1:4 vinegar to oil) and grind pepper and salt over it. Colorful/aesthetically pleasing and tastes really flavorful, too!!