garden goddess

Slow food

2009-08-11T11:40:00.003-05:00

The garden is taking its time this year. Here it is August 11 and the tomatoes are still green, the peppers have yet to appear and the garden monster of "August past," zucchini, is still just a twinkle in the dirt. Chicago has just completed a record-breaking cold July and these little guys like it hot.

The good thing, I've had a steady supply of greens starting with arugula and baby spinach in April followed by green leaf, mesclun, bibb, romaine, Swiss chard. This along with green onions, shallots, cucumbers, eggplant, peas and the garlic I planted last fall and am now harvesting makes for some tastey and low cal morsels.

So far I have been able to avoid the grocery store for the month of August for my 4th year in a row only supplementing with dry goods from my shelves and meat and fish from my freezer.

A Rainy Day in October

2008-10-05T15:40:00.002-05:00

The Chicago sky is shedding tears over the Cubs being booted out of their rightful path to the world series which pretty much the whole city--at least the north side--felt was destined in the year that marked 100 years since their last world series win.

Defeat in Wrigleyville but Victory in the organic garden--still going strong after these many months. I've been true to my pledge not to go to the grocery store for the month of August and have continued to stay away through the entire month of September and thus far into October-- only supplementing my supplies with what I buy at the farmer's market--mostly bread, cheese, corn and peaches. Our local farmer's market is over for the season on October 10. Unless, there is a frost, I see my garden going strong longer than that. I had a cold frame construted for one of my raised beds that will extend the season for my herbs and serve as a birthing place for my garlic.

I am still harvesting swiss chard, leeks, carrots, onions, lettuce, okra, cucumbers, tomatoes, potatoes, several varieties of peppers, celery and all kinds of herbs and edible flowers. The tears for the Cubs are producing a series of produce and flavors that are out of this world.

Green August

2008-08-01T11:22:00.002-05:00

It's August 1, the first day of my third green August. My rules have changed a bit but my goals remain the same. I will for one month try to live green. I will make meals from what's ready to harvest in my organic garden. I will bike, walk or take public transportation all month.
Since my garden is somewhat sun challenged, the beginning of August is a little spotty. My tomatoes are still green, the eggplant and cantaloupe are way in the future. So what's for dinner?

Embrace Dandelions

2008-05-06T10:33:00.004-05:00

After a long brown, gray and white Midwestern winter dandelions are a beautiful sight. A lawn filled with dandelions has not been sprayed with pesticides. It is healthy and natural as nature intended. Young children pick dandelions and make beautiful bouquets. It is only as one grows older that prejudice develops and the lovely yellow flowers are maligned.

Toast Spring with a glass of Dandelion Wine.

Dandelion Wine

2 qts dandelion flowers
3 lbs granulated sugar
4 oranges
1 tsp. cloves
1 gallon water
yeast and nutrient

This is the traditional "Midday Dandelion Wine" of old, named because the flowers must be picked at midday when they are fully open. Pick the flowers and bring into the kitchen. Set one gallon of water to boil. While it heats up to a boil, remove as much of the green material from the flower heads as possible (the original recipe calls for two quarts of petals only, but this will work as long as you end up with two quarts of prepared flowers). Pour the boiling water over the flowers, cover with cloth, and leave to steep for two days. Do not exceed two days. Pour the mixture back into a pot and bring to a boil. Add the peelings from the four oranges and cloves and boil for ten minutes. Strain through a muslin cloth or bag onto a crock or plastic pail containing the sugar, stirring to dissolve. When cool, add the juice of the oranges, the yeast and yeast nutrient. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment completely. Rack and bottle when wine clears and again when no more lees form for 60 days. Aging longer improves flavor.

Winter Garden Week 8

2008-02-19T08:32:00.003-06:00

The Harvest Continues--fresh herbs inside--zero degrees outside.

Take a Break from Chicago Winter

2008-02-11T08:15:00.000-06:00

2008 Chicagoland Flower & Garden Show

March 8-16, 2008

Donald E. Stephens Convention Center

5555 N. River Rd., Rosemont, IL

Saturday through Wednesday: 9:30am-6pm
Thursday and Friday: 9:30am-8pm

Admission: $12 weekday and $14 weekend

Seasonal Effective Order

2008-02-06T15:47:00.000-06:00

Indoor Harvest

I'll be picking fresh herbs from my garden tonight. Tortilla soup with cilantro , cucumbers with sour cream and dill, and fresh mint for my strawberry shortcake. The goddess has outsmarted winter with a little help from her aerogarden.

Winter Garden Week Six

2008-02-04T11:28:00.000-06:00

First Harvest

It is really amazing how much the herbs have grown in the past two weeks. I have began to snip small amounts to add to various menus. It is a treat to have fresh organic herbs available on my kitchen counter during the cold, snowy days of a Chicago winter.

Dorothy Hyde Kuhrt--100 Year Birth Anniversary

2008-01-24T09:32:00.000-06:00

Pretty as a movie star, my mom could have held her own in the Hollywood days of Joan Crawford and Bettie Davis. Lucky for me, Dorothy chose to be a mom and a "housewife." No, Mommie Dearest, fortunately--but the dearest and most loving of moms. Her baking gene produced award worthy treats which were gobbled up by friends and family. She was a perfectionist--our house was always super clean and beautifully decorated. She paid the same attention to my wardrobe. I was always dressed in the latest fashion of the times. She would spend hours taking me to stores to find just the right outfit--whether for the first day of school, Christmas, a new coat for winter or an Easter outfit. I especially remember times spent at Marshall Field's State Street Store and Gilmour's in Oak Park--trying on coats, hats, dresses and more. Happy 100th Mom--I know you're out there somewhere in the Internet. Love and thanks for all you did, Carole

Winter Garden Week Four

2008-01-21T16:28:00.001-06:00

Getting Bigger

Winter Garden--week three

2008-01-14T08:43:00.000-06:00

Looking Good.

Winter Garden--week two

2008-01-07T07:28:00.000-06:00

Little Sprouts...

The chives are winning with dill in hot pursuit. The basils and cilantro are hanging in with parsley and mint just starting to sprout.

Under the Covers

2008-01-01T14:56:00.000-06:00

Protected by a fluffy white comforter of snow the outdoor garden hibernates. Indoors, the garden under lights begins to sprout.

It's the first day of the New Year--a time for resolutions. My resolution for this year is to learn to make bread. Not the bread machine variety that comes in a package but the real thing. This is not my first attempt at bread-making. I spent the summer of 2006 pursuing this noble goal. My creative efforts were flat at first but as I continued I was able to produce a tasty loaf of white bread. Although I was never completely satisfied with the results--too dense, uneven, too yeasty--not quite right.

This year I resolve to make bread worthy of a French boulangerie--with me the boulanger. I will be studying the science of making bread in my kitchen. I will test recipes under various conditions and methodically record the results until I have perfected Pain Francais--the perfect loaf of French Bread.

Bonjour,

From the future Bread Goddess

WINTER GARDEN DAY ONE

2007-12-24T14:43:00.000-06:00

Mint, dill, chives, parsley cilantro, purple and green basil.

Giving Thanks on Thanksgiving

2007-11-23T12:19:00.000-06:00

The fall garden...

is gentle,
is hardy
and is most definitely a survivor.

After countless frosts and some light freezes the survivors stand ready to serve. So on this day after Thanksgiving, I give thanks to those who have camped out in the cold so that they could warm our hearts and feed our souls on this special holiday.

Broccoli...for the vegetable tray and the broccoli souffle.

Celeriac roots...for puree, remoulade and a delicious addition to the mashed potato casserole.
Celeriac tops..for straws in our Bloody Mary's.

Parsley, rosemary, thyme and sage...for seasoning the turkey and stuffing.

Butternut squash...for the butternut squash au gratin with goat cheese.

Beets, spinach and kale for just being there.

Leeks for their subtle flavor in the turkey soup.

Thanks.

Record for Chicago Area?

2007-11-06T12:33:00.000-06:00

November Tomatoes...

I've only been at this organic vegetable gardening thing for two years so maybe I'm easily impressed. But tomatoes riping in the garden on November 6th without a cold frame--isn't that a bit unusual?

Oh What a Beautiful Morning

2007-10-09T08:57:00.000-05:00

Oh what a beautiful day. Everyday starts with these blue beauties greeting me on the way to my backyard green grocer where I harvest the fresh chives, tomatoes and basil to throw into my breakfast omelet--such big rewards for so little effort.

Dateline: Chicago, October 8, 2007

2007-10-08T20:38:00.000-05:00

It feels a little bit surreal to be walking barefoot across my patio hoping to catch a cooling breeze on October 8th in my zone 5 local. My garden still thinks it's summer. The tomatoes are literally bursting at their seems, the green peppers glow with sweat and the basil stretches skyward. The irony--my just arrived Martha Stewart Living is awash with Thanksgiving perparations. Yesterday, the Chicago Marathon had to be stopped after 3 hours and 45 minutes due to the heat. Who knows, maybe that was the Cubs problem on Saturday. But, I know, in spite of global warming, this most likely will be a short lived respite from Chicago's long winter. I'm thinking another day like today won't happen again for seven to seven and a half months so I'm loving it and will worry about the Thanksgiving turkey tomorrow.

Food Glorious Food

2007-09-18T10:48:00.000-05:00

A short walk to the yard, no gas, no bags...just a wicker harvest basket. How easy, how satisfying, how green.

When Life Gives You Lemons

2007-08-28T09:48:00.000-05:00

Surprise, surprise...someone at my local garden center must have either been confused or decided to have a good time at the expense of naive gardeners--as several of the six packs I bought last spring were mismarked. So instead of cucumbers, I got butternut squash--instead of zucchini, I got acorn squash. The leaves are similar and I was duped. The finished product is not similar--and now I have more squash than I know what to do with. Squash soup anyone! The good thing, squash is a good keeper--so I'll be able to enjoy food from the garden on Thanksgiving--maybe even Christmas.

Cool Idea for a Warming Situation

2007-07-05T09:46:00.001-05:00

On 7/7/07 Live Earth concerts to raise awareness and demand action to find solutions to global warming will be held in Johannesburg, London, New Jersey, Shanghai, Sydney and Tokyo.

The performances will feature classic acts such as the Police, Madonna, Smashing Pumpkins, Bon Jovi and Metallica as well as contemporary artists including Kanye West, Wolfmother, Rihanna Akon and Kelly Clarkson. In addition people will be asked to sign the climate change pledge.

Here's the text of the pledge:

I PLEDGE:

1. To demand that my country join an international treaty within the next 2 years that cuts global warming pollution by 90% in developed countries and by more than half worldwide in time for the next generation to inherit a healthy earth;

2. To take personal action to help solve the climate crisis by reducing my own CO2 pollution as much as I can and offsetting the rest to become "carbon neutral;"

3. To fight for a moratorium on the construction of any new generating facility that burns coal without the capacity to safely trap and store the CO2;

4. To work for a dramatic increase in the energy efficiency of my home, workplace, school, place of worship and means of transportation;

5. To fight for laws and policies that expand the use of renewable energy sources and reduce dependence on oil and coal;

6. To plant new trees and to join with others in preserving and protecting forests; and,

7. To buy from businesses and support leaders who share my commitment to solving the climate crisis and building a sustainable, just, and prosperous world for the 21st century.

If you are interested in signing the pledge you can do so at http://www.avaaz.org/en/climate_pledge/j.php/?cl=12901315

Keep your cool. gg

Fruits of My Labor

2007-07-01T09:36:00.001-05:00

First Blueberry....... First Potato......

I couldn't be more delighted. It's almost like giving birth again.

The Original Green Gardener

2007-06-19T09:25:00.000-05:00

Happy 100 Birthday Anniversary, A. Richard Kuhrt (alias,Dad), born June 19, 1907

When you were born, who could have imagined a blog that could be written in the comfort of one's home or backyard and appear instantaneously around the world. You would have loved it because you were always forward thinking. In addition to your love for nature, you were a techno geek--the first of your friends to own a wireless (radio), a "wire" recorder, a television, and a Polaroid "Land" camera. You carried no prejudice. You treated everyone with respect no matter what race, religion or class.

Your garden and lawn were your pride and joy. You made your own compost. You loved using your push mower. You hated the noise of power mowers and only as you got older gave into an electric mower. You refused to use pesticides. Instead you would hand pick the weeds or get me and all the neighborhood kids out in the yard to pick dandelions for a penny a piece or a nickle if we got the whole root. We would fill up bushel basket after bushel basket--raking in the money and then riding our bikes to Angies to buy baseball cards and candy.

You were way ahead of your time and taught me well.

Endangered Species?

2007-06-12T09:40:00.000-05:00

Are the 17-year periodical cicadas endangered? Looking at the photo above, one may think, no way. But my non-scienctific observations make me wonder. Having lived in the same location in 2007 as I did for the 1990 invasion, I have observed a smaller number of cicadas. I remember the 1990 cicada's were so thick on the screens of our porch that we could hardly see out. I also remember it being almost impossible to go for a walk or sit outside because of swarms of the 1990 cicada's flying at my face. According to various reports, certain areas, including the nearby outdoor Ravinia Music Festival grounds, have not experienced the expected onslaught of the Brood. As an organic gardener, I am concerned. I am wondering if the huge amount of pesticides that have been put into the ground in the name of keeping lawns "green" and weed-free are claiming lives of many of these amazing critters. I hope not, I hope they will return in all their glory in 2024.

Bad Dog

2007-06-07T20:48:00.000-05:00

Frightened red eye cicadas are taking over my house. They arrive on a wing and a prayer-- hitching a ride on whomever enters. Unlike their constantly roaring outdoor counterparts, these indoor bugs speak in stops and starts, screeching in fear of their unknown surroundings. It's a race between my black lab and I to see if they will be returned to nature or become a gourmet dog treat. The lab usually wins. Bad dog.

Radishes Everywhere

2007-06-02T16:13:00.000-05:00

Having never been a big fan of radishes, but hearing that they are quick and easy to grow…I threw a packet of radish seeds into my organic vegetable garden a few weeks ago and now, low and behold, I am experiencing a radish population explosion. What to do?

My first question as I began pulling the attractive redheads from the ground was, “What about the leaves—are they edible or are they poisonous like the leaves of rhubarb?”

Upon research, I learned more than I needed to know about radishes and their leaves. Not unlike, many other vegetables and herbs I discovered that radishes have been used in traditional Oriental medicine for centuries.

Radishes have been used to help remove hardened accumulations in the intestines as well as reduce phlegm.

Radishes contain xylogen, which helps in breaking down cancerous cells.

And yes, radish leaves are edible and contain valuable nutrients including calcium, riboflavin and carotene. The leaves actually have more calcium, phosphorus, Vitamin C and protein than the radish itself.

With this fountain of new knowledge, I felt compelled to find a way to eat my radishes. A quick web search presented me with lots of radish recipes some of which I will be sampling and adapting.

One recipe that sounded interesting, and kept reappearing in various guises around the web, was for Radish Leaf Soup. The soup recipes mostly combine onions, radish leaves, potatoes, water and other seasonings. Another way I think I could eat radishes is to slice them paper thin and serve them on a baguette with goat cheese. If I discover or create a recipe that will make this so-so vegetable climb to my favorites list I will pass it on. If anyone cares to share a recipe, please email me. Thanks, gg

Garden Interrupted

2007-05-25T11:51:00.000-05:00

I am a gardener first, not an entomologist, but the 17-year periodical cicadas, known affectionately as Brood XIII, have a way of getting your attention. Therefore, in addition to my garden stories-glories, I will be covering these winged beauties.

Chicago has gone cicada crazy--local advertisers are having cicada sales--and flying around television screens with their heads pasted to buzzing cicada bodies. Schools, the forest preserves, and towns are throwing cicada festivals, cicada eating contests and parades. Morton Arboretum is hosting cicada lectures and programs for children to build cicada toys and noise makers. The Field Museum is featuring a special exhibit on cicadas. The Lake County Forest Preserve has a Cicada Mobile which is making special appearances throughout the county.

Meanwhile residents, especially in the older tree-laden suburbs, are bracing for bug-infested cookouts and noise pollution as the sex-starved male cicadas roar as loud as a motorcycle upon reaching their 17-year climax. After the mating frenzy, residents can look forward to piles and piles of dead and smelly bugs as the little guys meet their maker.

Seventeen years is a long time, some things change, some don't. There's still a Bush in the White House and the Chicago Cubs still haven't won a World Series. Dr. Jack Kevorkian has been in and out of jail. Johnny Carson was still hosting the Tonight Show, seventeen years ago. Bill Clinton served two terms as president during the past seventeen years and may be returning to his old Pennsylvania Avenue address via Hillery in the next seventeen years.

How old will you be in seventeen years? How old were you seventeen years ago? What will you be doing? Celebrate nature, celebrate the cicada and follow their misadventures via this blog.

Come out, Come out, Wherever You Are

2007-05-25T10:01:00.000-05:00

Today is the day I predicted that the "brood' would arrive. My digging in the yard told me that that May 22, the date prognosticated by area scientists, was too early. But our cool spring makes me wonder if even my scientific guess was jumping the proverbial gun. I hate to be wrong. So come on out little guys and girls, spread your wings, the weather's fine...and love is in the air.

If you live in any of the areas above. Watch out!

Growing Up

2007-05-15T15:03:00.000-05:00

Garden Update: May 15, 2007

Cicadas Tunneling

Way to Grow

Yukon Gold Potatoes

CICADA UPDATE: The good, the bad and the ugly

2007-05-14T08:41:00.000-05:00

The 17-year periodical cicadas that those of us in the northern Illinois and southwest Indiana area are awaiting are known collectively as Brood XIII. They have been underground since 1990 and will arrive by the millions very soon. The 1990 Brood XIII emerged 17 years ago on this day...May 14. Watch for their first appearance at dusk on the day when the soil temperature exceeds 64 degrees. Current perdictions are for May 22...I'm betting later...Friday, May 25...How about you?

The good...

Cicadas aerate the soil, feed predators as well as domestic animals and some humans, prune the treetops, and put nutrients into the environment.
ALS researchers believe that by studying periodic cicadas they may be able to develop ways to help ALS patients.

The bad...

Periodical cicadas can damage trees above and below ground. Damage can be especially serious on young plants (four years or younger). Susceptible trees include maple, oak, hickory, beech, ash, dogwood, hawthorn, magnolia, willow, apple, peach, cherry and pear. Flowers, vines and shrubs that could be harmed include: Rose of Sharon, rose, raspberry, grape, black-eyed Susan, hollies, spirea, rhododendron, viburnum, junipers, and arborvitae.

Prolonged feeding by nymphs on a tree's root system may reduce plant growth and fruit production.

Many people find cicadas to be a nuisance by their sheer numbers and loud piercing call.

Cicadas have fluttered into automobiles and frightened drivers, leading to traffic accidents.

Many pets like to eat cicadas and may consume so many that they become develop digestive problems.

The ugly...

Beauty is in the eye of the beholder.

Crunch Time...

If you are hoping to serve these 17-year delicacies to friends and family, be creative. The best time to eat a cicada is just after they appear above ground. They should be soft and mushy, when they come out of their skin and taste like cold, canned asparagus. Think romaine lettuce tossed with cicadas...or a grilled mix with cicadas, tomatoes, peppers and herbs. Or deep fry them, let them cool and crunch away. Yum.

Little Sprouts

2007-05-05T11:37:00.000-05:00

The spinach, arugula and lettuce
mix sprouts are making their early May debut...they're anxiously awaiting their cousins: Carrot, pea, radish, beet and potato. Hurry up guys...we're getting hungry.

Cicada: First Sighting

2007-04-29T12:24:00.000-05:00

They're back!

Although the 17-year periodic cicadas are not suppose to emerge in mass in northern Illinois until late May 2007 when the soil temperature reaches approximately 65 degrees this little guy had other ideas--hopefully he finds a mate.

According to entomologists Monte Lloyd and Henry Dybas of the Field Museum in Chicago, northern Illinois is about to experience the largest invasion of cicadas anywhere in the world

These love-bugs only exist to find a mate, lay their eggs and burrough underground for almost a generation. You'll recognize them by their translucent brown and black top with lighter reddish brown patterns at the wing bases. Their most outstanding feature is their compound eyes--red with orange major veins.

With as many as 12 million cicadas per acre counted in highly wooded areas and about 133,000 per acre in suburban yards, cicadas can be annoying. However they won't hurt you or your garden. So enjoy these mini miracles of nature because after this bug blast they won't be back for another 17 years.

Day 3...Mission Accomplished

2007-04-25T14:35:00.000-05:00

My cool weather garden is up and running.

Radishes
Carrots, Lake Valley Organics, Danvers Half-long
Spinach
Arugula
Lettuce mix
Peas, Oregon sugar pod

Grow, grow, grow...

Day two...halfway home

2007-04-24T08:23:00.000-05:00

My deadline:
Have my garden up and running for cool weather produce by tomorrow.

The plan:
Construct two 6' x 8' x 11" raised gardens and fill with an organic soil mix. Buy the best organic soil mix available and have it delivered.

On Schedule:
Raised garden materials in yard.
Organic soil delivered.

I bought the cedar for the raised garden at a local hardware store where I also was able to find someone who could help me construct it by tomorrow. I brought the cedar home in my car so I could have it today.

For the soil mix, I contacted dkorganics.com located in nearby Lake Bluff. I talked to Mike Lake and told him what I was doing. He recommended eight yards of an organic soil mix made up of one third top soil, one third compost, and one third sand. He was very helpful and even though their delivery schedule was full he managed to meet my personal deadline.

Day One...tick, tick, tick

2007-04-23T08:46:00.000-05:00

The botanical clock is ticking. The potato seeds need 105 days to mature. The sugar pod peas take 68 days of "cool" weather before harvest. The lettuce will bolt in the summer sun if I can't plant it now. I'm on deadline...but I forgot to plan ahead. Somehow my glorious garden from 2006 has turned into a mass of clay, stones and weeds.

I am learning the garden has a rhythm of its own. In my real life working in broadcast and newspapers, I'm used to meeting deadlines in minutes. This garden thing takes time and patience...not my strong suits.

I surf the web lusting after pictures of bountiful gardens dressed in the perfect little black soil mix and surrounded by handsome red cedar sides. I want what they've got...and I want it now.

Come Back Kids

2007-04-20T10:15:00.000-05:00

True survivors...the poor daffodils that were barely hanging on only a few days ago have returned in all their spring glory. Need I say it again...it's spring in Chicago.

April in Chicago

2007-04-11T11:56:00.000-05:00

There's April in Paris and then there's April in Chicago. Ahh...Spring...the Cubs game is canceled...the power is out...the commutes are tripled...the snow plows are back...the lawn mowers are silenced...and the snow continues to fall. Whatever is a Garden Goddess to do?

Where is Spring?

2007-04-10T08:36:00.000-05:00

The calendar says April 10. The thermometer says 27 degrees. The bright green grass is struggling under an icy white frosting. The daffodil heads are drooping or worse, the magnolia blossoms have turned black and the ground is too hard to even turn. The weather prognosticators are calling for measurable snow later this week. All this while the seventeen-year cicadas are laying in wait. Ahh...the summer of 2007 looks like it will be providing some interesting challenges.

Garden: Closed for the Season

2006-12-01T09:14:00.000-06:00

I'm looking forward to perfecting my bread-making skills and eating the produce that I preserved from my first attempt at organic gardening. Come January, you'll find me sitting by the fireplace checking out all those seed catalogues for my 2007 garden-- which barring the influx of the seventeen-year cicadas--should be even bigger and better than this year. However I'll never forget my first garden which just like your first love or your first kiss is something very special. gg

Still Giving

2006-11-30T15:43:00.000-06:00

Winter storm warnings are today's top news. Anywhere from 6 to 14 inches of that flaky white stuff is predicted to blanket the Chicago area starting tonight. Since we're north of the city--I'm guessing we're in for at least a foot. By tomorrow I may not even be able to see my garden. Therefore, I raided my organic garden for what could be the final time for 2006. The wind chill was 11 degrees as I harvested leeks, carrots, broccoli, Swiss chard, chives, mint and oregano--still marveling at another day away from the grocery store. Tonight I'll be making chicken and dumplings using the carrots, leeks, chives, mint and oregano. Although I am less then 10-minutes from Whole Foods, Dominick's, Sunset, Trader Joe's, Dons and Jewel grocery stores I do feel my garden has given me a new insight into how our forefathers lived or didn't live--depending on the fickleness of M. Nature.

Happy Winter,
gg

Move over, Britney Spears

2006-09-07T09:15:00.000-05:00

A new covergirl is about to replace you. Swiss Chard appeared as the cover picture on two magazines I received in yesterday's mail, Real Simple Food and Chicago Botanic Garden's Garden Talk. I'm not sure if this is a trend--I haven't had a chance to check out People or Oprah--but it is an interesting choice. Swiss Chard looks and stays beautiful in the garden throughout the season. It's pretty enough to be planted with your flowers, if you don't have a vegetable garden.

Nutrionally, Swiss chard is a superstar. A one-cup serving provides the daily equivalent value of a whopping 306.3% vitamin K, 109.0% vitamin A, and 52.5% of vitamin C. It also offers large amounts of magnesium, potassium, iron, vitamin E, calcium and more—all this and only 35 calories.

It can be used in soups, pastas, omelets, and frittatas, or steamed and eaten as a vegetable similar to spinach.

New adventures await...

2006-09-01T20:59:00.000-05:00

I look forward to fall. I love the changing of the seasons, it is like turning the pages of a book, new stories and adventures at each junction. I will continue watching over my garden, hopefully until late October, but I also will be venturing into new areas--some relating to my day job, others into my favorite cold weather pastimes--cooking, eating and entertaining. In the meantime, check out http://paulbrewerart.blogspot.com and http://www.paulbrewerart.com for some exciting original art. GG

Rows to hoe before the snow

2006-08-31T21:22:00.000-05:00

As meteorological summer comes to an end, I must say it’s been a great ride. I will continue picking and even pickling my cucumbers and harvest whatever M. Nature provides. I will post updates to my blog—and in late September I will go into my kitchen to enjoy the fruits of my labor and reflect upon the first of what I hope to be many, many more green summers. It is hard to find the words to express the many miracles of nature that I experienced in my own little “Walden” this summer. As much as things change, things say the same. So I'd like to borrow the thoughts of Henry David Thoreau and what I do believe he would have put on his blog over 100 years ago if only he had one:

“Thoughts on Beans.”

“Meanwhile my beans, the length of whose rows, added together, was seven miles already planted, were impatient to be hoed, for the earliest had grown considerably before the latest were in the ground; indeed they were not easily to be put off. What was the meaning of this so steady and self-respecting, this small Herculean labor, I knew not. I came to love my rows, my beans, though so many more than I wanted. They attached me to the earth, and so I got strength like Antæus. But why should I raise them? Only Heaven knows. This was my curious labor all summer — to make this portion of the earth's surface, which had yielded only cinquefoil, blackberries, johnswort, and the like, before, sweet wild fruits and pleasant flowers, produce instead this pulse. What shall I learn of beans or beans of me? I cherish them, I hoe them, early and late I have an eye to them; and this is my day's work. It is a fine broad leaf to look on. My auxiliaries are the dews and rains, which water this dry soil, and what fertility is in the soil itself, which for the most part is lean and effete. My enemies are worms, cool days, and most of all woodchucks. The last have nibbled for me a quarter of an acre clean. But what right had I to oust johnswort and the rest, and break up their ancient herb garden? Soon, however, the remaining beans will be too tough for them, and go forward to meet new foes.”

Please allow me to close with a line adapted from T.S. Elliot’s The Hollow Man—“this is the way the summer ends, this is the way the summer ends. Not with a bang but a whimper.”

See you in September. Gg.

Sorry Kermit, you're wrong

2006-08-30T22:00:00.000-05:00

It's easy being green. This June, I started my first organic vegetable garden on a whim and a prayer. I love fresh produce and have often been disappointed by my purchases at our local Whole Foods market and some other very good stores nearby. Even though, my hometown is not exactly the ideal sun-filled space one thinks about for growing much outside of ferns, impatiens and hostas, I found a spot in my yard that received marginal sun—enough, I hoped, to grow some veggies.

I threw in some seeds and small organic plants hoping something might grow. Grow they did and I have been overwhelmed by the results. My green August is winding down. It’s been better than I could have ever imagined and changed the way I will be doing things in the future. It’s not so hard being green. I’m not in such a big rush to jump back into my SUV and run to the grocery store. I’ve learned a lot this month and will continue my green ways even as my garden takes its winter break.

Not a pretty picture

2006-08-29T22:35:00.000-05:00

Don't let your broccoli go to flower unless you don't want to eat it.

Eight People for Dinner

2006-08-27T19:51:00.000-05:00

I'm have invited 8 guests to come to my house for dinner tomorrow night. I am determined to feed them from my garden. The tomatoes and basil are looking good--same for the eggplant-- and the zucchini is usable. The cucumbers are growing out-of- control--that's a good thing. The leeks, peppers and carrots are ready to play supporting roles. There's also Swiss chard, corn, okra, broccoli, endive, a variety of lettuces and herbs on stand-by.

I have instituted an 85% rule. 85% from my garden and 15% from other sources. I need appetizers, a main course and dessert. Once again, wine is not part of the equation--we will use as much or as little as the occasion demands--with designated drivers on-call. I will be checking-out the yard tomorrow morning and plan my menu from there. I will share it before the end of the month but not tomorrow as I will be planning, picking, cooking and entertaining

What dogs must love…

2006-08-26T20:47:00.000-05:00

I’m feeling a little guilty.

When I threw together my somewhat haphazard, last minute, plan to feed my family for the entire month of August from my marginally sunny organic garden—I wasn’t thinking about our best buddy, Scout.

It’s not her fault, but I’ve spent $41.89 for her food this month. I've spent less than $30.00 to feed the rest of the family, including guests but excluding wine (the vineyard is still a few years off). I’m not worried about the money—but I’m wondering if I could do better by Scout for next year—something to think about on those cold January 2007 days.

Sex in the Garden

2006-08-25T16:55:00.000-05:00

When “sex” occurs in the garden it is politely referred to as pollination. In other words, there are boy flowers and girl flowers. My four zucchini plants, which have taken over nearly half of my garden, are loaded with lazy boy flowers. For the space they command they are providing very few zucchinis. Since the flowers can't move, I suppose, it’s not entirely their fault. But what I don’t understand is why the two nearby cucumber plants are causing a mini population explosion.

Pollinators include wind, bees, butterflies, insects and birds. In order for plants to pollinate pollen must move from the male parts to the female parts. Pollen grains land or are placed on the stigma and a tiny tube grows from it and down the style into the ovary. The fertilized ovule becomes the seed and the ovary becomes the fruit or vegetable—whatever God intended in the first place.

Hey zucchini boys, it is time to pollinate. Take a lesson from the cucumbers.

Mint condition…

2006-08-24T16:35:00.000-05:00

Come mid-August many herbs begin to flaunt their colors—mostly purples and blues. If you have extras, it’s nice to let some go to flower for fragrant herb bouquets. Or you can mix your herb cuttings with cut flowers from the garden. Herb bouquets make great kitchen companions--enjoy the blooms then snip off the leaves for cooking. In the bathroom small containers of mint, lavender and lamb’s ear look great and add a fresh smell to the air.

Hoe, hoe, hoe…making the switch

2006-08-23T10:32:00.000-05:00

Today’s Wall Street Journal says, “Going organic can be a tough row to hoe.” They quote a third-generation California farmer who said after switching to organic his weeding bill rose tenfold. Maybe the answer is small manageable plots in the backyards and vacant lots of the world. It works for me.

# ONE this week…On the screen and in the garden

2006-08-22T20:55:00.000-05:00

Cucumbers on a plane.

entertainment/garden reporter. gg

A new wrinkle…

2006-08-21T20:28:00.000-05:00

In conjunction with my “keeping green” I am using cloth towels and napkins. Question: Is it better to use 100% cotton napkins and let them wrinkle, or iron them, (for every meal, NO WAY!) Or is it all right to use no-iron polyester? Help!
Where is Martha when I need her?

Okra…a quick fix

2006-08-20T21:38:00.000-05:00

Once again, I am happy to report that okra continues to have a special place in my organic garden as well as my heart. Tonight, I threw together a bunch of vegetables from the garden including—zucchini, onions, tomatoes, fennel, leeks, carrots, and fresh herbs for a soup. I was getting hungry and the soup was still looking watery. I knew I could add pasta or rice but that wasn’t what I wanted to do. Then, I thought—I know it’s not gumbo—but how about adding okra. The okra was the perfect solution. It thickened the soup and tasted great.

My southern visitor, okra, has been a good garden guest and will be invited back to next summer’s garden. Although, it is not the same 6-foot tall, dark and green okra that grows in tropical and sub-tropical zones, my okra, a shorter northern cousin, works just fine in my zone 5 location. It is an upright plant, so it doesn’t hog a lot of garden space; it matures relatively fast—about 52 days--and doesn’t seem to have a bug problem. Just remember, if you grow okra, harvest it when it is no more than 1 to 1 ½ inchs long—and harvest the plants every couple of days. It keeps in the refrigerator 3 or 4 days and can be frozen. Okra--it's a good thing. gg.

Promised recipes…

2006-08-19T21:28:00.001-05:00

First the bread…
A bread maker, I’m not—but somehow I’ve managed to survive and put on 2 lbs. the first half of August with this really easy bread recipe:

Easy White Bread
(I use a food processor but this same recipe can also be made by hand)

1 package active dry yeast
2 t. sugar
1/3 c. warm water, 110-120 degrees
3 c. flour
3 T. butter
1 t. salt
2/3 c. ice water

Dissolve yeast and sugar in warm (110 to 120 degrees) water, about 5 minutes, until foamy.
In food processor, add 3 cups flour, the 3T. butter and 1 t. salt, process 20 seconds-- (same thing but longer if by hand)
Add yeast mixture and with motor running pour ice water through tube in steady stream.
Process until ball forms—then continue to process an additional 60 seconds.
Remove from food processor and knead for 2-3 minutes by hand.
Put in oiled bowl and cover, lightly with towel or plastic wrap.
Let rise until doubled—60 minutes or so.

Punch down and shape into loaf and put into greased bread pan-- cover lightly with plastic wrap and let rise again—about 60 minutes.

Bake in center of preheated 375 degree preheated about 30 minutes or until browned and starting to pull away from sides of pan. Remove from pan and let cool on rack.

Wait…

Wait one or two days before using the bread for bread salad. In the meantime, this bread tastes great toasted and makes a really good base for a tomato sandwich with homegrown or farmer's market tomatoes and a little mayonnaise.

Now the Bread Salad

1/3 cup red wine vinegar
2 shallots, minced
3 garlic cloves, minced
3/4 cup extra virgin olive oil
Juice of 1 lemon
3 tablespoons chiffonade fresh mint
Salt and pepper—to taste
4 cups day-old bread
6 ounces shredded or cubed mozzarella
3 c. cubed cucumber, salted and drained
4 c. fresh tomatoes, cubed
1/2 cup black oil-cured olives, sliced

1. Place vinegar, shallots, and garlic in a medium bowl and set bowl aside for 20 minutes. Stir in olive oil, lemon juice, and mint. Taste and season with salt and pepper.

2. In a large bowl, toss together the bread and mozzarella. Pour two-thirds of the dressing over, and toss again. Set the bowl aside for 30 minutes. Add the tomatoes, cucumbers, olives, and remaining dressing, and toss thoroughly. Serve immediately.

Serves 4 to 6.

The best bread salad ever…

2006-08-18T21:08:00.000-05:00

I am about to reveal my inner most secrets. Take my homemade bread--add fresh mint, cucumbers and tomatoes--all organic and just picked or bought fresh from the farmer's market-- add a few more mystery ingredients and enjoy. I will share my recipes for my bread and my bread salad tomorrow.

Promise, gg

A Multi-Cultural Guest in the Garden

2006-08-17T20:49:00.000-05:00

The hard to distinguish weedy growth in the picture below is actually lemon grass also known as lemongrass or Takrai—native to the Far East and an important ingredient in their cuisine. Who knew it could grow in the Chicago area?

Lemon Grass is primarily grown in India, Indonesia, and South East Asia—thus yesterday's hint, sari. As it has become more popular, it is now grown in tropical and subtropical climates in other parts of the world, as well. In warmer climates lemon grass is a perennial that can grow to over six feet tall and produce clusters of green flowers tinged with red. In cooler climates it will not over winter, nor will it grow as tall or produce flowers. However, it is easy to grow and tastes fine in my Zone 5 location. I especially enjoy lemon grass in hot and sour soup or paired with coconut milk in a variety of Thai recipes. If you do buy or grow it, remember it is much like a green onion—use the lower white part and only the very tender part of the green. gg.

Another Garden Mystery…

2006-08-16T21:22:00.000-05:00

Hint: Sari

Identify the weed-like grassy growth located between the Swiss chard and the large acorn squash leaves.

Answer, tomorrow.

Nobody said this was going to be easy. gg

15 Days and counting…

2006-08-15T20:39:00.000-05:00

I’m halfway through my green August. I still marvel at the fact that I can sustain my family on what I am growing in two little 10 x 12 foot plots in an area of marginal sun just outside my back door.

Pluses…

I’ve saved more than $500—easily over $35 a day—by not needing to buy gas or groceries.

I have become a more creative cook. Out of necessity, I must create a meal out of what is in the garden.

I’ve learned to bake bread—more or less.

I have gained sensitivity—not only to what previous generations had to do in order to survive—but also to today’s small farmers and their dependence on the fickleness of M. Nature.

I’m enjoying biking—and have noticed that biking up the hills is no longer a big deal.

Minuses

Only one…and actually it is a plus…about 2lbs. Instead of losing 5lbs.—my goal for the mid-point of August—I’ve gained 2lbs.

Answer: Okra

2006-08-14T17:11:00.000-05:00

Fresh okra is not always easy to find in the north—so my solution was to grow it. Okra is sometimes referred to as gumbo--gumbo is the Swahili word for okra. It is a tall-growing—usually three or four feet in the north, to six or more feet in the south--warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus.

Okra pairs especially well with tomatoes. For a northerner it is often an acquired taste—kind of like scotch. For a southerner it's pretty much a birthright.

It is a powerhouse of valuable nutrients--nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol. The other half is insoluble fiber that keeps the intestinal tract healthy. Nearly 10% of the recommended levels of vitamin B6 and folic acid are also present in a half-cup of cooked okra.

So if you’ve never had okra—try it—you might even like it.

What is this?

2006-08-13T20:23:00.000-05:00

Hint: It’s from my organic garden. It’s used in gumbo.
Answer, tomorrow.

A Daily Miracle…

2006-08-12T11:50:00.000-05:00

I planted seeds for the fall harvest today and am looking forward to at least another month or more of good, cheap and healthy organic eats. It’s going to be hard going back to store-bought produce.

Things I’ve learned along the way…

2006-08-11T15:16:00.000-05:00

If you think you don’t like Swiss chard it’s because you don’t grow your own. Swiss chard eaten within an hour or two after harvest tastes nothing like the chard you buy in the grocery store—same for:
Corn
Green beans
And broccoli
But especially Swiss chard.

A corn stalk only grows one ear of corn…but a broccoli plant can grow more than one head.

Cabbage, broccoli and cauliflower have heads, corn has ears, potatoes have eyes, lots of vegetables including onions have skin but I can’t think of any plant with a mouth or a nose.

The skin of a cucumber contains a large portion of its nutritional value so it should not be peeled—I’m not sure about the waxed cucumbers often found in stores. You may want to check the nutritional value of wax.

The skin of an acorn squash, picked early in the season, can be eaten right along with the squash. I’m not sure of the nutritional value of squash skin.

No beef...

2006-08-10T20:55:00.000-05:00

Day 10...STILL GREEN.

Hay--just wanted to say thanks.

Don’t fence me in

2006-08-09T21:35:00.000-05:00

There is no fence around my organic garden. That’s all right. I don’t have a problem sharing. But sharing doesn’t seem to be a concept for the wildlife that resides nearby. They know what they like and when it’s at peak flavor. I have numerous green tomatoes on my five tomato plants, but once they start to ripen, it becomes a race to see who gets there first. Invariably, if I wait for a tomato to turn red it seems there is always a big bite out of the other side—leaving me half a tomato. Hey, 50/50 split--maybe they do know how to share. After all, if I ever got there first I'd take the whole tomato. Let's hear it for the critters--I think they've been getting a bad rap.

Am I having fun, yet...

2006-08-08T20:25:00.000-05:00

Continuing my theme from yesterday.
It isn’t easy being Green.
It takes a lot of work…
a lot of planning…
wash the cloth napkins and towels…
weed the garden…
check what’s growing…
bake bread…
do some creative menu planning with what’s available…
to be continued--tomorrow.

Kermit was right

2006-08-07T21:03:00.000-05:00

It's not easy being green--but it's worth it. Last night's brocolli was the best--even a former President would have liked it.

Getting a rise

2006-08-06T14:57:00.000-05:00

After another bread-making fiasco, I finally figured out I was killing my yeast by dissolving it in too hot water. My third try brought about these average results and a decent tasting loaf of bread. I hope to do better next time, but at least I was able to have toast for breakfast today.

Knead more dough

2006-08-05T11:33:00.000-05:00

The good news: The garden is coming along better than I ever could have imagined—now there’s broccoli, green beans, tomatoes…even acorn squash along with all the other veggies that had been sustaining us earlier in the week.
The not so good news: I’m missing bread big time. It’s a beautiful day—what I’d really like to do—golf…a bike ride along the lakefront…hang at the pool…lunch at an outdoor café…Lollapalooza…view the Tall Ships at Navy Pier. What I really need to do—learn how to make bread—quick--survival is at stake.

The Cheese Stands Alone

2006-08-04T17:03:00.000-05:00

Dinner last night was cucumber soup and the other half of my unleavened dough from Tuesday’s “disaster averted.” This made the base for a grilled pizza with herbs from the garden. Breakfast this morning was blueberry pancakes with homemade rhubarb jelly from one of my two rhubarb plants.

Surprisingly I haven’t missed meat and I haven’t missed the car. My trusty bike has gotten more of a workout the last four days than it has in the last four years. However, in order to survive this back to earth August, I have decreed a new rule: Cheese is allowed—but only if purchased from a farmer’s market. Other farmer’s market purchases may be allowed, with discretion, for health sake.

Thyme on my hands…

2006-08-03T13:36:00.000-05:00

Yesterday, I had my first ripe cherry tomato from my garden, red and juicy, unlike any from the grocery store or even the farmers’ market. I hungrily devoured it within seconds after picking. I patiently watch as the larger heirloom tomatoes become a little pinker everyday. I wonder if I should let the pinkest ones ripen more on the vine or if I should pick them now to ripen inside before a hungry raccoon discovers them.

We had a steady rain last night that should be good for the garden. Now I’m waiting for the rain to stop so I can check out today’s menu.

How hard can this be?

2006-08-02T16:58:00.001-05:00

ANSWER to the question in the post below:
It's not a loaf of bread.
After carefully sifting, measuring, stirring then kneading the ingredients for a loaf of basic white bread, I put the rubbery mass into an oiled bowl, covered it, and waited for the magic to unfold--one hour, two hours, three hours…nothing. All that work and it was flatter than when I started. As I was ready to throw in the dough along with the towel, I thought—flat bread—add a little olive oil, fresh herbs and cook at 425-degrees for ten minutes—disaster averted. How hard can this be?

Disaster Averted

2006-08-02T09:36:00.000-05:00

What’s wrong with this picture?
Stay tuned...

Destination Day...a new beginning

2006-08-01T13:25:00.000-05:00

Today is the first day of the rest of August. The sun is shinning…the bread is rising on the screen porch…the tea is brewing in big glass jars by the garden…the bicycle tires are filled with air…and I am pumped.

I take my 15-second stroll to the produce aisle of my yard to check out what’s for lunch. Since the temperature is pushing 100 degrees—mixed greens and a glass of ice tea seems in order. An abundance of zucchini will most likely play a starring role for dinner. I’m thinking about sautéing it in olive oil and adding it to whole-wheat pasta with fresh rosemary and garlic--a salad or fresh spinach for a side is a no-brainer. If I have the time blueberry scones would make a tasty dessert.

YUM

2006-07-31T10:28:00.000-05:00

2006-07-31T10:21:00.000-05:00

Monday, July 31, 2006
14 Hours and counting

The final preparations are underway. I just surveyed the tiny patch of land that’s supposed to sustain our family for the month of August and made a mad dash to my Google toolbar. Fennel, zucchini, green tomatoes, Swiss chard recipes…help!

2006-07-30T14:14:00.000-05:00

July 30...
Countdown begins

Big things coming

2006-07-29T11:52:00.000-05:00

Going green

2006-07-29T09:57:00.000-05:00

My First Vegetable Garden

After years of wanting to grow my own organic backyard vegetable garden, this is the year I decided to go for it. We have not used pesticides or sprays in our yard for 15 years. So once I was ready, I had two 8 x 12 plots dug up in a sunny area of our yard for two raised beds. I added 6 cubic yards of organic compost to the soil and begun planting.

I used a combination of organic seeds and plants from catalogues and nurseries. The crops are coming along slowly. In part, I believe, because I didn't get things up and running until the second week in June. As of July 1, I have enough lettuce to feed family and friends a daily salad and then some. It’s great to just walk out my back door for a green onion whenever a recipes calls for one. And it’s easy to cut down on salt when I have cilantro, basil, oregano, mint, dill, chives, nasturtiums, tarragon, lemon grass, parsley, sage, rosemary and thyme at my beck and call. I’m waiting on the peas, beans, okra, tomatoes, and various varieties of peppers, zucchini, cucumbers, eggplant, corn, tomatoes, blueberries and broccoli. Everyday, I check the progress of my very special creations—marveling as I see buds turning miraculously into little fruits and vegetables.

I’m picturing late July, August and September for when I can starting going to the yard instead of the grocery store to actually prepare a meal. I'm dreaming of vegetable gumbo, gazpacho, zucchini pizza and more. In celebration of my expectations, I have decided on going green for August. I want to see if I can live off my land for one month. I will not buy any food for one month.* In addition, I will not use my car for one month. I will walk or bike. Starting August 1, I will begin this inconvenient exercise.

In addition to doing my small part for the environment, I am selfishly hoping to lose weight and save money. I will be tracking my weight daily on Google 15. I have set a goal weight and Google will graph my daily progress. I will track my daily average food and gas budget throughout August and compare it to my typical monthly spending to figure savings for the month. I will also pass on any creative and hopefully healthy menu ideas I discover or create along the way. Anyone who wants to join in this semi-green adventure is welcome.

*In anticipation of this month long event I have made sure I have certain supplies for my cupboard. I will miss meat but since I do not have livestock, I will be going without. I am easy walking and biking distance to Lake Michigan and several smaller lakes and ponds so if I find I am missing “flesh” too much, I can try my hand at fishing. I don’t hunt so rabbit and squirrel are out of the equation (not that they've ever been in it). I love bread and normally run--actually drive-- to a bakery or grocery store whenever I need a loaf. Now I will be kneading my own loaves. I will be stocking dry milk, flour, yeast, oil, shortening, dried beans, pasta, eggs, salt and pepper. I'm wondering how I'll survive a month without cheese. Any recipes for cheese made from dried milk?