>The pics I just put up were taken almost 2 weeks ago now. In those pictures my plants look skimpy. I remember taking them and thinking how excited I was that they were so big then. Recently we had some nights with frost and Chris had bought a plastic tarp and tomato stakes to hold it in place. It was so cool that it actually worked.
The only thing that didn’t make it through the frost (well I’m assuming that’s what killed them) were the cucumber plants. We had two of them next to the two rows of broccoli. In the transplant process we had lost our squash too. I’m not sure what happened but they just weren’t happy at all.
The onions are from Kilpatrick. Michael was nice enough to give them to me for free. He said they should be ready at the end of August. We ended up getting some starts from the market. We got squash (to replace the dead ones), zucchini, and an Anaheim pepper plant. We put them right at the front of the garden.
We got more cuke starts, and we moved our sprouted carrots and chamomile in. I hope they do ok. The new cukes are much heartier than the first two starts and seem to be doing well. The tomato plants and broccoli are getting huge. There are even little baby broccoli coming up.
When I started my second round of seeds, I tried for a few more squash. I got nothing. When I moved the tray outside to harden them before transplant, still nothing. A few days later, when I started to move things over, I noticed a tiny little sprout from one of the squash seeds. I figured if it was going to try and live, I’d help it along. I put it into the garden and it’s been growing like crazy. I’m glad I didn’t chuck it into the compost.
I’m going to take more photos as it keeps growing and growing. It’s been really fun to watch it so far. I don’t even mind watering and weeding because I get to spend time out there checking on everything and watching it progress. I’m truly enamored by all of this, which seems silly because 100 years ago, when everyone knew how to grow food (more or less) I’m sure they completely took this for granted.
I hope in my lifetime enough people grow their own food, that it becomes common and as ordinary as morning coffee.
I have 8 official followers. Thanks everyone! Even if you haven’t actually registered yourself as a follower, I appreciate you taking a few minutes to read what we are up to over here.
In other news, my first installment in a 3-part series on derby just came out in the paper today. My picture is even on the front cover.
Well I’m going to continue to geek out to Pandora and write articles for next week’s issue. I’m about to write a piece on “rock snot!” eeewwww
Tonight we went out with a few friends to The Beekman Street Bistro. Holy hell it was good. We ate like royalty. It probably helped that our dinner guests know the owner. We got free appetizers and desserts. Everything was just amazing.
We had salted radishes with butter, bread with olives, mussels, risotto with fiddleheads, a salad with toasted hazelnuts, pancetta wrapped rabbit, duck, homemade gnocchi, fabulous pizza, apple rhubarb pie, strawberries with fresh whipped cream, espresso and a local red wine.
They get a lot of their produce from Kilpatrick Family Farm. In fact, I had the same radishes on a salad for lunch today, made at my house, as I did at dinner. So now I’m definitely going to put salt and cold butter on the rest! It sounds a bit, odd but I promise it’s good.
Oh, and we got a bottle of homemade mead from one of our dinner guests. She works at an apiary and it’s been brewing for a year. She bottled it today and her brother made really cool labels for it. It’s delicious! I feel so stinkin’ lucky today.
A few days ago Chris went to the lumber store and got some wood to make stackable sawhorses. He needed them so he can cut the shelves we bought a few months ago. The shelves will eventually go in our upstairs hall closet and above the washer downstairs. I plan to use them for excess food storage, such as the amazing stuff I’m going to be canning this summer.
He found the plans online and put them together the other night. He just needs to add the side pieces but will need my assistance to hold them while he drills. Jack watched him put them together and thought it was pretty cool. I’m glad they got to do this project together.
I think this is a great project for anyone, but especially those who are limited on space and want to do future building projects. We don’t have a garage or out-building or anything so these will be kept in our basement. It’s nice to know they will only take up a small space instead of being sprawled everywhere.
In our CSA this week we got rhubarb. I really don’t have much experience with it. My stepdad used to eat strawberry rhubarb pie but the kind he would get always looked disgusting so I never tried it.
A coworker made a pie with apple and rhubarb and I tried it yesterday. It was delicious! I was excited to do something with my own, but since Chris and I are trying to chill out on the baked good for a few months, I needed something a little less sugary.
I ended up making a compote with the two stalks of rhubarb, a handful of frozen strawberries, two spoonfuls of turbinado sugar and probably 1/4 to 1/3 cup of lemon juice. I just cooked it down in a pot and then sprinkled in some powdered ginger. It was so good and tart. We spooned it over quinoa tonight.
Now I’m looking forward to saving the rest and spooning over the yummy custard style ice cream we will be making this summer.
I finally had some time to just get things done today that didn’t involve running errands and/or cleaning.
I went over to HMF’s house and got to mess with her sewing machine. I made the most gigantic baby blanket today, for a friend. It’s basically a regular sized blanket, but I just couldn’t resist. I feel like people end up with tons of tiny stuff right when they first have a baby, but as the kid grows they are left with nothing that the kid can keep using. Hopefully they can use it for years to come. Plus it can be doubled over for extra warmth in the frigid Brooklyn winter.
I read a little and then when Jack got home we baked. We made a restaurant (complete with a ‘time-out’ chair in case our patrons were naughty) and Jack helped me roll out tortillas. I used this recipe for them and doubled it because I like it so much. I made these before and Jack loved them.
I also made some more bread. I had to work on Mother’s Day (blech, I’m too nice) and was not in the mood to do anything when I got home, so Chris got some bread from a local bakery. Jack doesn’t like this bread. Normally something like this would piss me off because he’s picky enough anyway, but it made me happy to know that he likes my bread the best! Yes, I’m petty.
It was nice to just listen to music and hang with the kiddo and be productive in a fun way. We talked about different stuff and I helped him write up the menu for our restaurant.
If you plan on coming to our restaurant, and wish to bring your dog, you must bring its food and dish, because Jack is concerned we will have to use Hershey’s food, and then she’ll run out. Also, no cats or kittens are allowed. We also serve something that Jack calls “super punch” as one of our beverage selections. As far as I can tell, this is when you mix two flavors of juice together.
I should note that now that I can make bread, and have been doing it for awhile, I feel like people really don’t know what they are missing. Homemade bread just makes your house smell heavenly.