I put on my rain boots anticipating a muddy walk to the greenhouse at Boone Hollow Farm. Sure enough the storms we received earlier in the week produced quite a bit of rain, and the creek beds were full. Dean and I parked near the barn, gathered our gardening gear, jumped across the rain-filled ditch, and walked up the hill to our 9-month greenhouse/screenhouse. We had not been there all winter season as it was too frigid cold for 3 solid months, a true Missouri winter like I remember years past. And unlike last year where it drug on for 5 months!
Spring has arrived in Missouri! The frogs croak and birds tweet in harmony making an evening song of peace! What a welcome greeting to Dean and I! I love gardening. Not the exact science-type gardening. Care-free and whimsical like. There is work involved, but less so with a bed of organic soil inside the screenhouse side of our structure. We pulled old tomato vines and prepped the soil. It turned up nicely, loose but a little dry. We had enough snow and winter rains to keep the soil moist even without being in direct exposure. We watered the soil with the rain/snow water from our barrel just outside the structure. And then the first sowing. We made 11 rows altogether. I sowed 8 rows of greens seeds. My favorite, arugula, and then various lettuces. We are trying a oriental variety this year. The other 3 rows are beets. My first stab at growing these, too. As an apprentice with EarthDance Farms, I learned to love this root vegetable, greens and all.
Next weekend the herbs will be sown as well as zinnias, forget-me-nots, black-eye susans, and wildflowers at the farm along with the cottage gardens. The evening drive back from the greenhouse was lovely, a longer drive to the cottage than our other house. We will make every trip to the countryside count. Savoring the frog and bird chorus, smelling the blossoms along the strolls at Boone Hollow Farm, and harvesting delicious organic vegetables, herbs, and flowers for our dinner table. And we trust our God and Mother Nature for plenty to share!
The weather people have been telling us about this big winter storm coming to our region by the weekend. Amazing how they can view the weather patterns over the ocean and predict conditions 5 days out and 2,000 miles away. Sleet, ice, and snow in that order. Well, they are right about a winter storm. Although snowflakes started a couple of hours ahead of their initial timeline, and the precipitation is snow rather than sleet. Too cold for sleet and ice. Thank God! But much more snow than first thought, now close to a foot by the end of the storm.
I am in the comforts of my home, and no plans to go out this weekend. Church may not be attended on Sunday. Much depends on the city’s plowing services. Just heard one go by. The neighbor boy cleared the walking path to the street late afternoon yesterday, and my Dean cleared it again this afternoon. We are ready if we had to go out.
So home equals comfort, the warmth of good food, robes, blankies, and candles. We went grocery shopping a couple of evenings ago based on the forecast, along with many others by the long checkout lines. Freshly baked orange-cranberry scones for breakfast, the buttery aroma enveloped our home. And then homemade chicken veggie soup for lunch. Relaxing this afternoon, so leftovers will do for dinner tonight. A veggie lasagna will be made for Sunday dinner. A couple of library books at hand, a decorating one caught my fancy today, Cozy Minimalist Home. I am writing with the warming orange flicker of the candlelight nearby. The song birds are feeding outside the window before tucking in for the night. At this moment I would not trade this to a secluded sunny beach. See how many more snow days before I change my mind! Right now, all is good!
March is mad. It seems to be mad at the world with its destructive tornadoes earlier this week and dive-bombing temperatures this weekend after spring was introduced weeks ago. The below freezing temps continue for 6 days, not just one night. And snow in the forecast!
I had my early spring sprouts emerge from the organic soil of the raised bed at least a week ago. Dean and I went to the farm last night between the spring showers and by lantern light we covered the vegetable bed with a plastic tarp. This bed is inside the screen house, so the baby plants just need an extra layer of protection the next few days. See what happens. Gardening is definitely one science experiment after another.
March is also the month to celebrate a few birthdays. Today, my father was born 81-years ago. He is no longer amongst us on earth, but they must celebrate birthdays in heaven! Happy Birthday, Dad! Hope you are celebrating with Grandpa and Uncle Lee! I miss you dearly! I hope you are proud of your family and what we are in our lives presently. That makes me happy to think you are. You must know about your granddaughter fighting a battle with cancer. I have asked for prayers and for the angels to watch over her. You and God must hear these supplications daily, hourly. Thank you for listening. In God’s hands…
Spring seemed to arrive in Missouri early this year. Grass and flowers bulbs sprouted up out of the ground, and we are not even to March yet. My vegetable and herb bed was prepped with rich organic compost, and spring greens and peas sowed on Monday, earliest ever for Deanna Greens And Garden Art. The pink tulip trees and yellow daffodils bloomed in color this week. And then … woo, the north wind blew in the arctic cold and snow flurries on Friday. Winter is still among us this weekend. Those daffodils swayed with the wind on Friday, but with hope they will continue to stand and bloom even in the chill of winter. Resilience. That is what we are called to this very day, and for a season. Isaiah 42:3 states “He won’t break a bruised reed. He won’t quench a dimly burning wick. He will faithfully bring justice.” Hot tea, a warm Sunday breakfast, and God’s Word keeps this wick burning this day.
“Ice ice baby, too cold. Ice ice baby, too cold,” as the lyrics from singer Vanilla Ice go. We are under an ice storm warning here in Missouri. Freezing drizzle. Freezing rain. Sleet. Ice pellets. Ice. Whatever the frozen precipitation is called, it is slick. No need to be out on the roads. Stay indoors in the comfort and warmth of home, if at all possible. Such a sharp contrast from last Friday. I was in sunny Florida. I welcome this surprise 4-day weekend winter hibernation as Dean and I’s government offices are closed today as most of Missouri is. Malls and shops closed mid-day.
Today it is 30 minutes of sweating to Richard Simmons’ Sweatin’ To The Oldies, reading, blogging, caring for my indoor green friends, movie watching, and the homemade goodness of orange cranberry scones for breakfast, white chili for lunch, roasted root vegetables and sesame pork for dinner. The weekend paperwork and housework will be tomorrow.
The weather pretends to be spring one day and another more like winter even though vernal equinox came just a few days ago. The see-saw effect of the air temperature have the flowers and blossoms awaiting their full glory. We were blessed with a few soaking rains this month of March, and this will help the springtime colors on those coming sunny days. Yesterday and today, the day warmed up nicely with full sun by afternoon. This weekend I was able to get my early spring seed sowing completed. Two varieties of peas, leaf lettuce, spinach, and chives seeds went into the cold organic soil of our raised bed. The bed is situated in the screenhouse side of the greenhouse. The irrigation lines are not turned on yet from the winter shut-off to the well, so we make do until then. We watered the soil with water from the little creek on the farm property. We have not tested the water in the creek, but the farm is surrounded by more small farms and rural dwellers in the Daniel Boone country of Missouri. Down-to-earth and sustainable-practicing folks are our neighbors. That’s essential for organic growing.
All of our perennials spent the winter under plant lights and the heat from an oil heater in the garage. Some survived, but will flourish in warmer air and real sunshine. Our geraniums, Kingston ferns, citrus trees, and bird-of-paradise are lush green. Just a few more days until we are frost-free, then we can bring them to their favorite outdoor perching spots. Others did not make it through the long winter. Our peace lilies and arrowheads probably will not resurrect in the warmer outdoors. We inherited many perennials when we purchased the greenhouse structure 3-1/2 years ago. Many were sold or were given away. But the perennials I really care about are our geraniums and herbs. Our annuals of organic garden greens, peas, and beans will freshen up a few meals this summer. Gourds will grow over the long summer months, and harvest late in the autumn.
To the farmer’s market Deanna Greens And Garden Art does not go, as Dean and I have no desire to sell what we grow at this time. I am feeling selfish right now. I want what I grow for myself or family. It is much work to be a farmer, and we are busy enough with our full-time jobs and keeping with our 6 grown children and their families. Restricted time and creativity do not go hand-in-hand. At this time I am in an artist’s slump. Yet I know there will be a time and the creativity for the medium of painting. “Creativity is not the finding of a thing, but the making something out of it after it is found.”
~ James Russell Lowell. Just maybe next winter I will connect with the Earth through the creative art of carving and painting gourds, rather than preoccupied and depressed by the cold winter I cannot embrace due to my severe allergy to the cold. I hope that through this blog, words will continue to flow. No matter what surrounds, project deadlines, violent urban life, office or family drama, sickness or death, may my words convey God’s love for us and my love for the Earth He has blessed us with. “To think creatively, we must be able to look afresh at what we normally take for granted.”
~ George Kneller
New Year’s Eve dinner and bottle of wine at Annie Gunn’s in Chesterfield, Missouri shared with my sweetie, Dean was slowly, lusciously savored …
~ Opera Prima Moscato, La Mancha, Spain ~
~ Yukon Gold Potato Pancake with Peppered Pecan Wood Smoked Bacon and House Made Pear Chutney ~
~ Grilled Local Heritage Hog Chop (12 oz.) and Annie Gunn’s Pork Belly with Local Apple Golden Raisin Chutney, Garlicky Brussels Sprouts and Whipped Local Sweet Potatoes ~
~ Angus Reserve Aged Filet Mignon, Northern Plains with Cabernet Cracked Pepper Butter served with Whipped Yukon Gold Potatoes, Farmer Vegetables and Plugra Butter ~
Thank you, my love. With fond vignettes and memories made in 2014, and a welcome to 2015 and the more to come …
The winds whirl late in October right into November. Such a reminder that autumn is amidst, and the chilly season will blow right into winter before too long. My heart has been so heavy these days. Not felt like writing. My Grandpa passed away on October 20, one day after his 99th birthday. Grandpa was the oldest of five generations in our family for almost 13 years. My oldest granddaughter will be officially a teenager this month of November. And I part of the “club generation”. Where does the time go? Grandpa Earl donated his body to science. We need to figure out how a ornery cuss like him lived so long. In Grandpa’s latter years, as his body was failing him, yet his mind kept him young. “There is a fountain of youth. It is your mind, your talents, the creativity you bring to your life and the lives of people you love. When you learn to tap this source, you will truly have defeated age,” Sophia Loren once said. I will miss my grandfather’s storytelling and sense of adventure. A simple welder and WWII veteran, Grandpa received a military honor at his memorial service on October 30 with “Taps” played with a single trumpet. Very touching.
The winds whirl with a cold rain this November day. Our labrador-flat coat retriever, Midnight has been Grandpa’s dog, my father’s dog, and now ours. Midnight is playful like Grandpa. Today our 9-year old dog sits in the rain amongst the leaves, probably dreaming of his earlier duck hunting days with Grandpa and Dad. I suppose Grandpa and Dad are catching up on hunting and fishing stories now … I rest in my home this weekend. A homemade veggie-herb soup will be simmering soon … maybe cure what ails me, or at least bring comfort.
July brought about Dean and I’s 4th wedding anniversary, and then the first wedding of three family weddings planned for this year. Many family memory-making moments with more to come with the changing seasons. There is a change in the air every year in late July or early August, which tells me autumn is soon to come. Monday evening while watering at the greenhouse I felt that change. Silly to be writing about autumn in July, but growers always watch the weather and plan ahead. What’s the Farmers’ Almanac all about? This last day of July is another unusually mild day as St. Louis stayed below 90 and the humidity is low. And I am loving it! Walks during my office breaks bring refreshment to my soul and clearing of the brain from work stuff. Last year at this time we had the sizzling days of summer, up into triple digits several days in a row. You know, those kind of days where you can fry an egg on the sidewalk. Not this summer, thus far anyway.
But we need rain. My green friends love rain water versus faucet water. Thank God, we have access to faucet water at Boone Hollow Farm where our greenhouse plants live. Otherwise, Dean and I would be hauling it in. Our herb bed built this spring is situated on the screenhouse side of our outbuilding and has been a productive home. Plans to build another bed on the greenhouse side this autumn is underway. I want to make it a cold frame to see if we can grow some vegetables through the winter. The plants will have double protection from the cold weather with the plastic liner of the greenhouse and then a storm door atop their bed. I love green experiments. My biology experiments in high school and college were fun and scary at the same time. Now there are possible delicious, nutrient-dense dinners involved here. So what veggies winter well in Missouri? I am to find out. I remember garlic and spinach from my EarthDance Farms days as an apprentice 3 years ago. And turnips grew in the fields at the Bates Family Farm in Franklin County to attract the deer during many deer seasons. Wonder what the Farmers’ Almanac is saying for this upcoming winter? Planning ahead …
“Herbs deserve to be used much more liberally,” quoting food writer and chef, Yotam Ottolenghi. I keep telling my friends, family, and co-workers the marvelous benefits of herbs. Bursting flavor and full of nutrition! I recently found this guide, the ANDI guide which rates foods based on nutrient density. My ravings on herbs are justified according to ANDI. ANDI stands for “Aggregate Nutrient Density Index,” a scoring system that rates foods on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities.
Here is a list of basic herbs and their scores to illustrate this concept.
Herbs/ ANDI Score
Bay Leaves/ 271
Basil rated the highest of all the herbs! Such an easy herb to grow in terra cotta pots in the kitchen window sill or in a sunny garden spot. Our bed of herbs in the screenhouse of our greenhouse include a few varieties of basil. Genovese, lemon, and Tai to name three. In the heat of the summer, it is prolific! Basil nutrients rate up there with arugula, leaf lettuce, and radishes. It’s about 50% the value of superfoods kale and garden cress, but 4 or 5 times more than soybeans or pinto beans. The Italian and Mediterranean cultures include basil in many of their recipes as well as Thai and Mexican cultures. Where I live and work in the St. Louis, Missouri region, there is an Italian restaurant or pizzeria on every corner of the block and in between. We love our pasta and pizza! My home kitchen has the flavors of Italy with my own fresh homegrown basil. Cost pennies to grow. Last night I made homemade pizza with a cup of fresh Genovese basil leaves cut into strips and atop tomato sauce, Italian sausage, Canadian bacon, garlic and black olives. Sometimes its a veggie pizza, with chunky tomatoes, mushrooms, bell peppers, spinach, arugula, black olives, etc. You know, the plumposity of veggies in a single slice of pizza pie! Then there’s pesto! It’s flavor tastes how the word sounds when you say it. PEST-O! More flavors to discover in this nutrient dense herb … sweet, lemon, Tai, spicy, lime, Genovese, cinnamon, anise. Cannot wait to make some lemon scones with the lemon basil this weekend. What herb has captured your taste buds?