Slow food

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

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

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

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

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

Take a Break from Chicago Winter

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

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.