Tag Archives: greens

Bolted Greens and Heighten Senses

Standard

We have had such a wonderful spring for the garden greens, a full 3 months worth of mild temperatures and salads for at least 3 families.  The summer heat cranked up this past 2 weeks, and the arugula bolted.  Last week I pinched a few of the flowering buds, but as the temperatures increased so did the flowers on arugula.  We finally cut the longer stemmed arugula and gathered enough stems for two vases.  The fragrance was pleasantly earthy in the cottage for a couple days.   The arugula gets bitter after bolting, so we say goodbye to our spring crop, and hope for a mild autumn to plant more.  The lettuces loved the shade of the arugula, but will soon cease to produce due to the hot summer heat.  That, too, will be an autumn crop if the weather permits.

This week the tropical storm brought Missouri cooler air.  The windows are open for a welcoming breeze inside the cottage.  The mustard & ketchup roses and yellow lilies grace our table and kitchen window.  The herbs flourish to my delight, flavor enhancements and more nutrients to my dishes and drinks.  What tops a glass of iced mint tea on a summer evening on the patio?  The pleasures of gardening are many.  And there is the more cynical view of gardening I had to laugh at.  The other day I found this on a t-shirt online ad, “I garden so I don’t choke people.  Save a life, send mulch.”  With today’s societal woos, no wonder more people are picking up the hobby, rather I should say “the therapy of gardening”.  The climates, weather and society, change from day to day, as author Madeliene L’Engle has been quoted, “If there is to be any peace or reason, we have create it in our own hearts and homes.”  Have your heart and mind at peace and it will protect you and those around you.

April Evening At Boone Hollow Farm

Standard

The vivid beauty of this spring season is present at Boone Hollow Farm near Defiance, Missouri.  In our attempt to get away from the urban or should I say “world” troubles, this farm became our mid-week oasis. It is almost magical at the farm where Dean and I’s greenhouse seats.  The lowering sun illuminated the purples and greens in the fields and groves of trees, the grass plush.  Birds singing their evening tunes, frogs peeping in unison, sheep in the neighbor farmyard baaing.  A serene symphony of countryside calm.  My country garden is a dwelling place for me, a bed to lay my cares aside.  Our sowed seedlings in the screenhouse side of the greenhouse are coming up well.  We are hopeful the leafy greens will be ready to provide the base for our salads by the end of April or early May.  In the mist of viral chaos there is a dwelling place for each of us, even if it is just in the mind.

 

The Wild & Cultivated Meet

Standard

I awoke at 6:30am this morning.  I saw some sunlight peeping through the window blinds.  Actual sun after several days of rain.  Checking the sky, a front of clouds is slowly moving from the southwest.  Rain on its way once again.  I think I can manage to get to the farm 30 minutes away to check my garden bed in the greenhouse/screenhouse before the rain starts.  I was hoping the county highway was open, no flood waters to prevent my route to Boone Hollow Farm.  I stole the opportunity by myself as Dean was attending to his son’s dogs and house, and will be home sometime late morn.  I left Dean a note on the table just in case he beat me back to the cottage.

I arrived to an overgrown gravel road. No mowing had been done for a couple of weeks. Too wet to mow. And the small creek was swollen and flowing over the rocks, so I parked right near the county highway, and walked into the farm. My sandaled feet relished the coolness of the fresh rain water in the creek. The walk up the gravel road and hill to the greenhouse was sopping wet, quite muddy. The arugula and leaf lettuces are wildly overgrown; bolting, flowering, and forming their seed pods. My herbs have finally taken off with the summer heat and humidity. The cherry tomato plants are doing well, a couple have had their tops nibbled off by the deer or coyotes.  Plenty more started forming their little yellow blooms, the fruit to follow soon.  This morning the wild and cultivated meet together at Deanna’s Cottage …

Culivated, Wild, & Somewhere In Between Blooms

Greens, Greens, and More Greens

Standard

We were unable to get to our greenhouse last week due to weekend travels and heavy rain storms, including a tornado touchdown just 3 miles from Boone Hollow Farm where our greenhouse sets.  Dean and I finally were able to get out there this mild late spring evening. Gorgeous green and peace surrounded us while we worked for an hour before sundown.  Dean mowed the grass of our 1/4-acre plot.  I cut flowers and picked the greens.
The seeds sowed late March have been very prolific. Greens, greens, and more greens. Arugula, soft leaf lettuce, and mizuna mustard greens. Dean and I cannot personally consume it all, so we are sharing the abundance with family, friends, and co-workers this growing season. The greens bolted with all the sunshine and warmer days, so I pinched those new buds off.  A couple of weeks ago voluntary cherry tomato plants came close to being plucked and pitched into the weed pile outside of the greenhouse.  I decided to have mercy on them and transplanted them into the huge tub of compost that sets on the edge of our 1/4-acre plot. Look, a whole nursery of them! All the rain and sunshine has done wonders.  I will cage them anticipating a fruitful season for them as well.

 

First Spring Crop

Standard

April came and went.  I realized I have not posted any pics or words about my gardens in over a month.  I have been occupied with the employee wellness program at work, Easter, family birthday parties, mowing, and caring for the gardens and the yards between the rain showers and storms.   We sowed lots of seeds the last week in March and first week in April.  My first crop of arugula, Mizuna lettuce, and mustard greens were ready on Sunday, just 39 days after its sowing.  What a lovely and refreshing salad it has made for Dean and I.  Today I added boiled egg and roasted turkey for protein to a bed of my fresh greens tossed in a light lemon vinaigrette to make a chef salad for our lunches.  Cannot wait.

Punctuated With Green

Standard

My whole life is punctuated with green.  Green color and green life is found in my meals prepared, the walls and art decorating my home, plants breathing life in my office, and voluntary as well as deliberate gardens of vegetables and herbs.

I recently read in a book about small houses and spaces, that one color needs to be threaded in every room in order for the space to feel bigger and flowing.  I would say green is that color.  My living room and kitchen walls are a subtle mint green.  Blue and taupe tones on the bedroom and bathrooms walls are contrasted with green in the art pieces, textiles, dishes.  As I read what the color green symbolizes, I understand why I am drawn to green.  And yes, my whole person matches green.  I think plants and me are inseparable.

Newness Of Life

Standard

Each week in April brought about warm days then yielding to colder, rainy days.  This week, nothing but rain.  Deanna Greens and Garden Art greenhouse/screenhouse protects a prolific bed of greens and herbs from severe weather and wildlife.  We gather water from our rain barrel or the creek at Boone Hollow Farms before the water line is turned back on from the winter shut-off.  Our garden greens continue to flourish this spring.  The arugula actually bolted this week, causing me to pluck those flowering buds by lantern light between the rains this week.  It is too early for these delicious organic greens to go to seed!

Lent season and Easter came and went too quickly.  Beautiful flower planters and spring baskets of goodies reminded me of the fresh life Easter brings.  Prayer at church during my lunch hour does the same.   Dean and I were able to have some family over for our first dinner party in the new room addition, a family/dining area and extra bedroom added to our modest 3-bedroom home.  The new fireplace mantle brought fresh color to the kitchen.

 

Dean and I’s two youngest grandchildren have April birthdays.  Being a part of our children’s and grandchildren’s lives is important to us. 7-year old Eli had a sick sibling the weekend of his party, so the celebrating takes place early May.  And baby Elise turned 1-year old this week!  How can that be?  Her family from the Netherlands came for the party, and brought her first pair of wooden Dutch shoes.  I love Spring, and all the new life it births!

The Gardens, Soups, and Salads

Standard

My not-too-old Rival crock pot has been put to use the past 3 weekends.  I love this kitchen accessory.  In the morning, I put in a roast or roaster with some herbs and beer or wine.  This time of year dinner slow cooks all day while I work in the yard or garden beds.  And the leftovers are awesome.  I can usually get 3 or 4 meals for Dean and I from a 5 – 6 lb chicken roaster or turkey breast.  Homemade chicken soup, chunky chicken salad, creamy chicken enchiladas.  Beef and pork roasts are so tender slow cooked in the crock … Some meals are simple salads or wraps with goodies such as pecans, walnuts, cranberries, or roasted beets along with leftover slow-cooked meats.

I have my first tender leaves of arugula ready to be picked this week!  This early crop was sown on February 20.  So after about 50 days we will partake in this fresh peppery salad green for dinner, and probably an omelet for breakfast this Sunday morning.  Spring is the time of year where my back, legs, arms, and hands ache from the amount of time in the garden and yard.   Methodical movements are made the hours I work/play in the dirt.  “Gardening has to be as much about contemplation as it is about tilling and toiling.  Mental toiling, perhaps … turning things over, quietly thinking, in a place that gives you a peaceful corner for just a moment or two.” ~ Dominique Browning.  The birds and fresh air call me to sit on the porch early morning, but pure exhaustion hits the pillow by 9 even on the weekends.

 

A Pot Of Green

Standard

potted-microgreens

The “F” bomb will be coming to our neck of the woods soon enough. I am starting to think about improvisations to ensure a daily diet of greens. My palette has grown accustom to fresh organic arugula and lettuce since May.  I think a fresh pot of microgreens seeded every 3 or 4 weeks throughout the colder months will do it.  I have the ceramic tile floor in the kitchen to put my pot(s) with the patio door to provide light. My herbs feed me nutrients also. Smaller terracotta pots of herbs will be seated in the kitchen window.  The 480 square-foot room addition extending the kitchen into a family room and a small guest bedroom will give a new place for my green friends. There is always a place for green life in my home.  How about yours?  Where do your green friends stay in your home?

terracotta-pots-of-herbs

The Patchwork Garden

Standard

Green swatches with flecks of purple and pink will completely cover this bed. Just need a few more sunny days and rain or well water. Our raised bed is a patchwork garden. One month ago seeds of the early spring greens, chives, and sugar snap and large pod peas went into the cold organic soil situated in this raised bed on the screenhouse side of our greenhouse. The lettuce and spinach are sparse. Either bad seeds, but most likely not enough watering and near freezing mornings a few days in April. We will reseed this week. One end are the early spring lettuces, spinach, and chives sowed in patches rather than rows. Then the 2 rows of peas in the middle. On Sunday I sowed a row of bush beans near the pea patch. At the other end of the raised bed are patches of herbs sowed into the soil; cilantro, a blend of basils, thyme, and marjoram. We selected Olds Seed Company organic vegetable and herb seeds bought at the local country store late winter. PeasInThePod
SweetPeaBouquetSeedPacketThe little pea patch is coming along just fine. This weekend we strung twine along the rows for the pea plants to climb. We have about another month until the date of maturity for both varieties. The delicate blossoms should be appearing soon. This legume can be grown just for the bouquet of flowers and fragance. Nutrients are provided for the soil as well. I cherish the fresh, delicious peas with a pinch of kosher salt and dabble of sweet butter. About as many varieties of peas there are, is about how many sweet sayings, poems, and songs referring to the pea. Babies, children and lovers have been called “sweet pea” for centuries. “Two peas in a pod” is a phrase I say when two people act alike. Mostly, sweet pea is a term of endearment such as from Amos Lee’s song…
Sweet pea, apple of my eye
Don’t know when and I don’t know why
You’re the only reason I keep on coming home.