It's All About Food

My vision is skewed and now it is all about food in the garden. I look to the left where I added vegetables to the In-Ground garden in the fall, and I asked myself what is the difference between the left and the right of this particular garden area. The left represents the capacity to grow food in the desert in the Winter using Tomato Lady Soil, drip irrigation, and cool season plant seeds, and on the right it is pretty much the way most gardens look in Las Vegas right now with dormant shrubs and flowers. And now to me, it is a new place to grow more food.

So I dug up the Lantana, the two varieties of Canna, and removed the Chaste Tree. The mulch was removed and placed behind the Sunning Patio. The soil was moist and you could where tell there was microbial activity under the mulch. The canna did a great job breaking up the soil with their roots. ( I hesitate to grow them again because of all of the bio-mass.) The Chaste tree was spreading roots under everything and had gotten everywhere so it would have reduced the vitality of everything growing in this bed, which was worth a mention. I have Iris and Double Lilies, and Hummingbird bush in the area where I am working. I need to relocate them somewhere else. I like the rockwork, I wrestle with raised wooden beds in this area. I think about Corn, and Melons and an In-Ground bed would be perfect for them, also it would be less confining without the lumber, which then you have to accomodate walking paths, and access to both sides of the beds, and with the walls there and the rock layout, in order to accomodate all of those aspects it would reduce the size of the final planting area overall.

So I think that I can make two large rectangular planting areas, essentually divide the area in half, place small flagstones down the center then off to the left nuancing the flow of the rock in the wall in the forground, which will provide a simple access but still allow for most planting area. So I will get more soil, level the pads, sow Poppies, and be ready for early summer for my Corn and whatever else, until it is Melon time!

Here is what is growing on the other side of the patio right now. Eventually there will be food growing on both sides of the sunning patio.

Here is Cilantro growing in the pot almost in the shade from the south most wall. It is in it's peak right now. I have it growing with Red Onions from seed planted in the fall.

I have Turnips, Lettuce and Spinach growing in the Greenhouse. I need to take some more photos to capture the garden this time of year.

Thanks for visiting! To all of my gardening friends, Garden on!

New Asparagus Bed

When someone gifts you 8 crowns of 3 year old Asparagus, you start to see areas of your yard a little differently then before.

Asparagus is willowy and bramble at the same time and is typically located in the back of the garden area. I don't have a "behind the garage" type area in my garden so this spot is as close as it gets. It's behind the Greenhouse but in plain view.

With the dirt poured to establish the desired depth, I start placing boulders to create a second tier to the Sunning Bed. Here you can see the size of the boulders and the finished project. I removed the large boulder in the top of the photo and planted the Asparagus, all 8 of them in this bed. It was moon in Taurus, which is a strong root sign, in the Second Quarter which is good for above ground plants (just shooting from the hip). I did some research to find out how deep to plant them and planted them about 4 inches deep. Even though they are about 3 years old, I read where you are not to harvest them for over a year because they have been transplanted and that they still need the time to establish no matter how old the crowns are. That might be a challenge. I'd like to tell you in April if I agree. I definately cannot wait until the Asparagus start to grow!

Thanks for visiting! To all of my gardening friends, carry on and hurry back!

Potpourri #9 - Saffron Mix

This special mix took courage to muster, awaiting the combination to arrive like an epiphany, I worked around the Saffron Crocus petals, cleaning the other areas of the table until I could avoid it no longer.

This mix is mint based. It needed something to lighten the base so I went with a pale gray eucalyptus. It contains both Apple mint and Spear mint, Eucalyptus leaves, Saffron petals, Statis Flowers, and a few Hummingbird Bush flowers as dots of orange for a wild note. The last two mixes have been my absolute favorites because of the rich colors that are so pure and stellar!

Thank you Leslie for the Saffron!

To all of my gardening friends, carry on and hurry back!

All Put Up

The holidays are filled with lots of food. It was time to make some room in the refrigerator and get this Harvest thing rolling. I finally got around to slicing all of the Bell Peppers that Leslie gave me, and put them in a large freezer bag and stuffed them into the freezer.

So then it was time to do something with the bags on the table. Diamond, (don't you love her name?) gave out tomatillos at the last Boulder City Community Garden meeting, and I ended up with a bag full. So I went online to find a good tomatillo recipe. I had to get on the scales holding the bag of tomatillos in order to follow the recipe for Tomatillo Enchilada Sauce, so I ended up with apparently about 8 lbs. from the looks of it......Actually 3 lbs. tomatillos, and about 5 lbs. of what we will consider for now "Layers of Extra Clothing in order to stay warm"........ Time to get a food scale. Anyway the sauce was simple. Tomatillos, onions, garlic, salt. I added extra hot New Mexico roasted green chile to spike up the heat. Yum! I am thinking about making Turkey Enchiladas wth the Thanksgiving left overs!

So then there was the Kale that I harvested from Boulder City Community Gardens that was taking up a refrigerator shelf and I again went online and found lots of recipes, but opted for the no vinegar recipe of Kale Chips. Wash, tear, coat with olive oil, spread out on pan, 300° for 10 min (+-) then lightly sprinkle with Sea Salt.

Here they are ready to eat. Dark green and crisp. When they are brown they are burnt. I walked them down to my neighbor Julie who gave me two different varieties of Sea Salt. I really liked the Redman's the best, too btw. Thanks Julie!

I love the Harvest! Don't you love to put it all away!

Thanks for visiting! To all of my gardening friends, carry on and hurry back!

Potpourri #8

We are having the Christmas Party at my house so I have to clean up the formal dining room table for once and for all! So it is once again time for potpourri. I jump in where the Mint and Bay leaves have been spilled onto the pizza box setting the foundation for Potpourri #8. Atop this mixture goes my favorite Blue Salvia, which I have been savoring for just the perfect blend.

Next come the blue Hawthorn berries, and their sticks are interesting as I ponder the roughness and diverting energy that the pointing sticks create.

I like the contrast of the rosy colored sticks, and the weight of the wood lowers the energy of the blend so it is not so "airy". So it is "shorten the sticks themselves" and see it that improves the overall appearance.

It's difficult to improve on perfection! This is a simple mix of Blue Salvia flowers, Hawthorn berries, Apple Mint, Spearmint, and Bay leaves.

I hope you are enjoying the harvest!

Thanks for visiting! To all of my gardening friends, Harvest On and hurry back!

Rediculously Abundant

It was time to pull the Armenian Cucumber plants down for the year and what a fantastic year it was for Armenian Cucumbers at Black Mountain Garden.

I decided to keep a list of the fruits and vegetables harvested from the garden, and this variety was quite impressive. Talleying the fruits as I entered the kitchen, the final count was 77 cucumbers from 6 plants. (Planted in the First Quarter, Cancer in late Spring.)

This plant is a chosen favorite and will go on the list of of Fabulous Fruits and Vegetables for our Desert Climate.

In order to qualify for the list, the fruits and vegetables will have to produce a rediculously abundant amount, because that is what we are going for around here!

Here is one for the list!

Thanks for visiting! To all of my gardening friends, Garden on!

Potpourri #3

I'm still cleaning off the formal dining room table which is where all of the potpourri materials are strewn about. It is a lovely sight. Today's concoction is a potpourri and tea! It consists of Chocolate Mint, Tulsi (Holy Basil), Hybiscus and Calendula flowers.

Of all of the potpourris so far, this one is the most fragrant and it is because of the mint and Tulsi.

I adore Tulsi. I have contemplated becoming a Tulsi farmer, possibly growing nothing else. That is how much I adore the stuff. It is addicting. I make everyone Tulsi tea when they come over to visit, and gift Tulsi cuttings to them when they leave. One visitor later asked if the tea had euphoric properties, and I would say that it obviously does, considering that I would like to forsake all my other favorites in the garden and grow it exclusively! It's some pretty cool stuff. If you need any, come on over, seems like I'll have plenty.