A Tiny Little Orchard

Since last Friday was our last furlough day, we worked most of both Friday and Saturday to plant a cute little orchard out in the backyard.  We started with an existing cherry tree (which the birds absolutely love), added another cherry, two peaches, and two little apples.  Then we dug up the little apricot (which had only a handful of blooms this year) and transplanted it into the new orchard.  There is one empty spot into which I plan to grow a second apricot.  It is so satisfying to look out and see the trees growing side by side - so full of potential.

We plan to prune the trees to keep them small so they were each planted 10 feet apart.  Since we have not been able to grow fruit without spraying, we plan to use a dormant oil spray followed by the organic spray called Surround.

Of course, I'll keep you posted on the progress of  our little orchard.  Now that furloughs are over, we'll have to re-adjust to a five-day work week.  It has been wonderful for hubby to have this extra time off.  Nevertheless, his work is suffering and it is time to get back to reality.

Aromatic Herbs

Garlic - The Divine Essence of Cookery

Garlic used as it should be used 

is the soul, the divine essence, of cookery. 

The cook who can employ it successfully will be found to possess 

the delicacy of perception, the accuracy of judgment, and the dexterity of hand 

which go to the formation of a great artist.

Mrs. W. G. Waters in The Cook's Decameron,1920

I've been using large quantities of garlic in my homemade pasta sauce, chili sauce, and salsa.  Having just harvested a large quantity of basil, I think I should take a stab at making homemade pesto sauce.  That will require even more garlic. 

I'm not sure why I've never grown garlic, but after having to buy so much of it, I've decided to give it a try.  From what I've read, garlic is planted in the fall, harvested in the summer, dried for a few weeks, and then stored for use and future planting.  It sounds easy enough.

After having a nice conversation with the very helpful folks at Greir's Gourmet Garlic, I placed an order for a 1.5 pound assortment of heirloom garlic varieties - selected for growing in the hot, humid Maryland climate and perfect for making delicious sauces, salsa and pesto.

The people at Grier's recommended we plant the garlic where potatoes have just grown, so after the beans, which we planted after digging the potatoes, are harvested in October, the garlic will go in.

These heirloom varieties are supposed to be far more flavorful that the typical Californian variety which is stocked in supermarkets everywhere.  Only time will tell if I can acquire the delicate perception, accurate judgment, and dexterity of hand necessary to do this superfood justice.

Chili Sauce

Yesterday I put up 8 quarts of what I'm now calling "Chili Sauce."  It was supposed to be another batch of salsa.  However, it was blisteringly hot and not quite salsa tasting....so it has been dubbed Chili Sauce and will be used this winter when making hot, spicy chili.   If, and only if, I can keep my hubby from using it up before winter arrives.

To make the sauce, 40 lbs. of tomatoes were peeled, seeded, and cooked for several hours along with 2 lbs. of jalapenos, 6 chopped onions, 3 tablespoons of garlic, 3 tablespoons of cayenne pepper, and big bunch of herbs (thyme, rosemary, oregano and basil), 2 tablespoons of salt.

We have harvested 98 pounds of tomatoes from our little 25 foot row and the plants are still laden with ripening fruit.  The next big batch will be used to make more pasta sauce.

Not everything in our 2013 garden has been a success, but the tomatoes have not let us down.

Wow - 62 degrees this morning...

Woke up to a brisk 62 degrees this morning....who needs air conditioning.  This is so amazing.  Thanks be to God for this gift of a mild summer.

Finally...We Have Green Beans!

The First Green Beans of Our 2013 Season

Well it took a long, long time for our green beans to start blooming and bearing, but our efforts finally paid off.  This morning we harvested nearly a pound of our second favorite green vegetable - broccoli is our favorite.  We will have this batch for dinner; however, I do plan to freeze enough to last until next summer.  To do this, they will have to keep bearing until frost.  Keeping my fingers crossed.

Oatmeal and Garden-Fresh Berries for Breakfast!

Hot Steamy Oatmeal with Garden-Fresh Berries

It's a cool 65 degrees here this morning and a light rain is falling.  This weather makes it a perfect morning for a breakfast of hot, steaming oatmeal and garden-fresh raspberries and blackberries.  Delicious!

We are so lucky to be getting these golden raspberries and there are many more coming on.  I can hardly believe that these plants were mere sticks when planted this spring.

Berries, fresh from the vine, are so much more yummy than those available in the stores.

Thinking about growing a few berries in your backyard?  Do it!

My Naked Fig

My Naked Fig Tree - Lost It's Leaves

Each garden season brings success and failure.  Unfortunately my little fig tree has plunged headlong into failure.  Over the last week, every leaf turned yellow and fell off.  I have no idea why - maybe some kind of fungus.  All that's left are the figs which I think will fall prey to the same blight which struck the leaves.  Good grief Charlie Brown, that's one ugly tree!

Salsa Success!

27 Pounds of Tomatoes Cored and Ready to be Skinned

Today was salsa making day.  What a job.  First 27 lbs of tomatoes were cored, plunged into boiling water for about 30 seconds and then plunged into ice water.  They were then skinned and seeded.  This took me two hours and I felt like I was stuck in some sort of tomato Twilight Zone from which I would never escape.  But escape I did and the task continued.

Cored Tomatoes Were Plunged,
First Into Boiling Water and Then Into Ice Water 

The tomatoes were placed in a large stock pot along with eight finely-chopped onions, two pounds of finely-chopped, seeded (very mild) jalapenos, 1/4 cup ground cumin, 1/4 cup ground garlic, 1/4 cup apple cider vinegar, three tablespoons of salt, three tablespoons of ground cayenne pepper, and the juice of seven fresh limes.  A hand blender was used to adjust the texture to the desired consistency - just slightly chunky.   Then the  salsa was simmered on the stove for about three hours, ladled into sterilized, pint-sized canning jars and processed in a boiling water bath for 20 minutes.  All the jars sealed themselves immediately.  Hooray!

Twelve Pints of Picture Perfect Salsa

We had just shy of eight cups of salsa left.  This means that 27 pounds of tomatoes equaled 16 pints of salsa.  I am going to freeze a quart of it just to see how it tastes after being frozen for a few months.  Everything I have read on the subject indicates that the texture of the salsa goes downhill after being frozen.  Being who I am, I will have to prove it to myself in order to believe it.

Almost Eight Cups of Salsa Leftover to Enjoy

Now it's time for dinner.  I'm thinking tacos and refried beans...and, since I've worked up a fierce thirst - maybe a Cuba Libra - yes!

Summering in New England? Nope...Try Maryland!

For the next week, daytime temps will be in the 80's and nighttime temps will be in the 60's!  In the 30 years I have lived here, I've never experienced such pleasant weather during the dog days of August.  We may yet get our August heat wave, but the closer it gets to September, the more hopeful I become.  This morning it is 73 degrees.  The Crepe Myrtle blossoms are swaying back and forth in the gentle breeze and the beautiful blue skies are ever so slightly brushed with white puffy clouds!

If this is climate change, I say "bring it on."

Meanwhile, out in the garden, the tomatoes, raspberries, and blackberries continue to ripen and our everbearing strawberries are once again in bloom.  Our fall broccoli seeds were planted just in time for yesterdays gentle, soaking rain and the green beans, carrots, lettuce, and spinach will go in this week.

[Insert contented "sigh" here.]

Buy a Sprinkler and Make it Rain

ContourMaster Customizable Sprinkler
Waters an Area Up to 86' in Diameter

We haven't had any measurable rainfall in over a week and the garden was looking a bit wilted.  The old sprinkler gave up the ghost, so yesterday afternoon I made the trip to Home Depot and came home with a fancy new sprinkler that, if the advertising is correct, should be able to water the entire garden at one time.  The plan was to set it up first thing in the morning.

Guess what?  It started raining last night and has been raining on and off ever since.  The sprinkler will have to wait.

It is just like taking your child to the doctor - nine times out of ten the fever is gone by the time you get there and you've made the trip for nothing.

Oh well, the garden seems to get more benefit from rain than well water.  Thank you Lord for the lovely, gentle rain.