Are You There Blog? It's Me Jeremy.

The Acorn Squash Has Come A Long Way

Don't think because the blog has been quiet, so has the garden. Due to other chores and a last second assignment to Mexico City, I haven't been able to sit down and write up a little somethin'-somethin' for Two Thumbs. But fear not, there is plenty to talk about.

First, as they'd say in the racing world, the field is set. I've just about used up all free space I have for planting. So what I planted this weekend will in all likelihood be the last veggies. I've updated the veggie vitals to the right. As you can see, I finally chose my heirloom breed. Kudos once again to Merrifield Garden Center for an abundance of choices. I think I had three different varieties in my hand before going with Mr. Stripey tomatoes. But, I was very tempted to go with Pineapple tomatoes.

Aside from the stripers, I planted Romanian sweet peppers, thyme (the seedlings just weren't progressing very well), and Bush Whopper Cucumbers. The story behind the Bush Whoppers is pretty simple. Unlike its cousins, this cucumber breed grows more as a bush rather than a vine-spreading, space-swallower. Because space is already limited and I planted it next to the acorn squash, I needed a plant that wouldn't spread wild through the garden.

As for those acorn squash, you can see for yourself (above) how much they have progressed since starting as little seeds less than two months ago. 

The other seedlings are doing pretty well. One of the fastest sprouters has, without question, been the cilantro. It looked pretty rough when I first transplanted it to a large pot outside. But the steady rainfall and a little bit of sunshine have done wonders. Once we get the jalapenos and tomatoes spitting out fruits, we'll have the beginnings of a damn good guacamole. 

Our next entry we'll look at the fastest "climbers" in the garden this year. Here's a hint: Think Popeye's adopted kid.

Check Out The Legs On That One!!!

Cilantro Seedlings

A couple posts ago I mentioned a problem I was having with my new sprouts called "legging". Legging occurs when the newly sprouted plants do not get a proper amount of sunlight. The sprouts are so desperate for light, they grow very long stems trying to reach for sunlight. Everyday for the first week, the sprouts would actually lean towards the window.

Legging is bad because the plants use all their effort to grow up rather than begin a strong root foundation. Also, the long, thin frame leaves it succeptable to the outside wind and cool temperatures.

I had to go a couple routes to help alleviate this problem. Since we've had a lot of rainy days, I needed to find a way to provide artificial sunlight. I ran over to the local garden center and bought a 150-watt grow light. On cloudy, cool days I leave the plants inside and turn on the grow light for 8 hours. This process helped in stopping the plants from continuing to leg. At least now they can begin to strengthen their roots and stalks.

In The Second Week, Jeremy Created Light

My second route was to actually plant some of the sprouts in their permanent summer homes. The acorn squash seedlings had become quite leggy but had good leaf structure. Knowing that we had passed our last freeze, I planted the squash in a pot I planted cucumbers last year. But when I planted them, I buried the sprouts almost to the leaves. The plants were not strong enough to handle winds and hard rain. By burying the plants so deep, the soil provided support. But as you may see in the picture below, some of the stalks still could not handle the stress and broke off. This is not a bad thing in that surviving stalks now have more room to grow and spread. Kind of like the garden's version of natural selection. 

Planted Acorn Squash

I also read another option to alleviate legging is fanning the plants with paper or other objects. This simulates wind and tells the plant it needs to strengthen itself in order to survive the environment. To me, this sounds like you'd have to do a lot of fanning. So my advice is to get the plants as much natural sunlight and warm temps as possible. And if you can't, buy the light.

Let's also update the status on all our crops. I can say as of this past weekend, ALL of our seed varieties have germinated. Some better than others. 

The Outside Crops

All the root veggies have begun popping up. The rutabagas came up first followed by the onions and carrots. The salad mix lettuce has also made its appearance. Last year's peppermint is still rising from its winter death bed and the strawberry plants are all coming back to life. The chives plant is a huge weed (which is awesome for mashed potatoes).

The Sugar Peas Are Reaching For The Trellis

I'm very impressed with the way the dwarf sugar peas have sprouted. I fully expect within the next week or two the sprouts will have reached the base of the trellis and will quickly head to the top. They have been the fastest growers.

The Inside Crops

With the legging problem under control, I'm feeling good about the inside guys, too. The cilantro has begun making leaves with that signature rigid look. The chamomile and thyme haven't done much since first sprouting. The lavender has one stalk that looks healthy with large leaves. The rosemary is the runt of the family. But my focus is on the New Mexico chile varieties. They both germinated a little earlier than I expected, but they look really good at this point. I have my fingers crossed.

Because we are going on vacation for a week and a half, the inside crops will be under the kind care of a coworker in the bureau. They are in my boss's office in front of a large west-facing window. So let's hope for some long and sunny afternoons!!!

All-in-all, we're looking pretty good. Once we get back from our trip, it will be time to get the other veggie plants into the pots and on their way to producing great eats.

Germinator: Rise of the Herbs

Five days after being sowed, we have our first sprigs of life.

First Out of the Dirt: Chamomile

The Beginning of Thyme

                                                                          

It's March and Snowing!!! Perfect Gardening Weather.

Yesterday I made my first expensi.... errrr... extensive visit to the garden center. It's that time of year to start thinking, planning, and even planting for Garden '09.

For X-mas, I got several pouches of seeds for root and leaf veggies (Thanks, Mother Mason). Little finger carrots, rutabagas, salad mix lettuce, and white Lisbon onions are all new additions to the garden line-up. They also are all cool season growers. It's recommended they be planted in early spring as soon as the soil can be worked. Well, since we grow everything in pots, that's pretty much whenever we choose.

So yesterday I went to Merrifield Garden Center and bought the infrastructure to begin sowing the seeds. I bought a couple long rectangular planter for the carrots, onions, and rutabagas. This is to simulate rows. I also bought three bags of potting mix, 7 small cups to start seeds, a tray to catch water from the cups, and a pouch of acorn squash seeds. Emily and I love acorn squash and since I never saw acorn squash plants last year, I figure I need to grow them from seed. I also bought some fertilizer for the lawn. But I could create a whole new blog just on taking care of lawns.

Remember, if you plan on growing things in pots, YOU MUST USE POTTING MIX. Garden soil will not work as well.

Of course this morning we woke up to a light blanket of snow on the ground. So I'll have to hold off planting the root veggies outside for another weekend. Not that they couldn't handle the weather. I just don't want to be outside in the snow dealing with potting mix and wet ground.

It also appears I won't have to worry about planting chives again. The '08 plant is thriving right now. The sun is shifting back north and providing sun for a couple hours in the backyard. By moving the chive plant into that sun area has given it new life to photosynthesize. I also fed it a couple weeks ago. So now it has the nutrients to get going. Chive mashed potatoes will soon be making their appearance back on the dinner table!!!

Who Needs Some Groundhog?

Yes, this blog has been dormant for a lot longer than the garden has been this winter. The presidential election, inauguration, and economic crisis have kept me busy at work. But fear not, the garden wasn't completely neglected the whole time. In fact, the garden of '08 never officially died.
The reason, mostly, is due to our very hardy rosemary plant. Rosemary can handle a pretty cold climate. It can stay strong until the temps dip below 20 degrees. I moved the plant to the front-side of the house in late November to get full sunshine throughout the day. It did okay until early January when the temperatures dropped dramatically. Quickly the plant lost its color and began to die. So we decided to bring it into the kitchen where it could warm up and at least get some indirect sunlight. And so far, that move has paid off. The plant came back alive and started sprouting. But unlike in the spring, the sprigs have not gotten that dark green look and a strong stem. I can only assume this is from a lack of direct sunlight and nutrients in the soil (I hadn't fed the plant in months). So today I decided to give it some Miracle-Gro tomato food. But that still doesn't address the sunlight deficiency. I will probably wait until the beginning of March before I stick the plant back outside.

Meanwhile, as you can see in the top picture, my chives plant has returned from the dead with a couple new green sprouts. Say what you want, Punxsutawney Phil, but this gardener thinks spring is not far away. Okay, in all fairness, the new sprouts popped up when the temps rose into the 60s this past week. So it may just be an aberration, but I'm hoping some sunlight and plant food will get the ball rolling on the chives comeback.

So that's the update. In the next week, I plan to map out what I want to grow in 2009. Thanks to my wonderful mother-in-law, we have some new options for this year. What certainly will be different is we'll be growing these new veggies from seed.

Ooohh-lala, Saucey!!!

Since I'm in St. Paul, MN for the next two weeks, I thought this would be a good time to fire off some recipes. What good is a vegetable garden if you don't have anything to use the harvest for?

Before I start, I will apologize for the lack of specific amounts for the ingredients. I just judge it all by eye. A smidge here, a handful there, hmmmm...might as well use all those.

The main ingredient is of course the tomatoes. You can use a couple cans of crushed tomatoes; I'm using about 25 small fresh Roma tomaters.

Ingredients:

Roma Tomatoes, blanched
Half Onion, diced
Six Garlic Cloves, minced
Handful of Basil Leaves, chopped
Couple Sprigs of Rosemary, minced
Handful of Thyme, minced
Handful of Oregano, minced
Cup of Red Wine (and use some crappy stuff..save the good wine for drinking)
1/4 Cup of Olive Oil
Kosher Salt
Black Pepper

Steps:
Heat up the olive oil in a pot. Bring a pot of water to a boil as well. Add onion to olive oil and cook for about 4 minutes. When the onion begins to turn clear, add garlic and continue for another couple of minutes. Add wine to the onions and garlic and let simmer. Meanwhile, take the tomatoes and cut an "X" in the bottom of each fruit. When water comes to a boil, add tomatoes and let them sit in boiling water for only 2-3 minutes.
Pull tomatoes out and rinse with cold water. Then grab the top of the tomato and squeeze the flesh out thus separating from the skin.
Discard skins and add tomato fleshes to onions, garlic, and wine. Add minced herbs along with salt and pepper to taste. Continue to let simmer for 15-20 minutes. ***Note: You can add Italian sausage to the sauce as well.***
Serve over desired pasta and enjoy.

There you have it. It may not be the perfect sauce recipe that your grandmama made when you were a little tot. But it's quick and fairly easy.

You Can Eat The Flowers?

My Dill-ee-yo

My herbs have done great this year....except for the parsley. One cut of that and it was done. Otherwise, I've gotten a lot of use out of my herb section. My dill, in particular, has been great. But as the summer has gone on, it has gotten taller and less like what we see in the grocery store. Recently, all that was left is long stems and a pretty array of small yellow flowers.

Tonight I wanted to use dill for a tomato, cucumber, feta cheese salad. But could I use the flowers? After a little research, apparently I can. In fact, you can eat a lot of flowers. Here's a link: Edible Flowers List

And the recipe for that salad:
2 Tomatoes, diced
1 Large Cucumber, diced
2/3 cup Feta Cheese
1/4 cup Extra Virgin Olive Oil
4 tablespoons fresh dill
1 tablespoon of kosher salt
1 teaspoon black pepper

Combine all the ingredients in a bowl and chill in refrigerator for 15-30 minutes before serving.