Let's Get Dirty

A gardening blog for adults who still love to play in the dirt.

Send stories and pictures of your horticultural adventures to letsgetdirty@gjsentinel.com.

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Where should you buy plants and seeds?

By Penny Stine
Monday, June 2, 2014

Catalog or local nursery?

I buy from seed catalogs and I also buy from local nurseries. Once in a while, I’ll even buy a packet of seeds or a plant from a big box store. The beautiful thing about buying from local nurseries is that they stand behind their products in a big way. 
See my new tree? Bookcliff Gardens replaced my dead sensation boxelder (which I purchased and planted last fall) with this beautiful one when the main trunk of my fall-planted tree died and it sent up a couple of shoots from the root.

I dug up all the bulbs in this bed at exactly the wrong time and some of the irises bloomed anyway. I think the daylilies will also blooms. Bulbs are so forgiving. 

I ordered a honeyberry bush from Park Seed earlier in the spring and it didn’t survive shipping. Although they also guarantee their plants, I didn’t want to try having them ship another one to me, since it died during shipping. So they just gave me a credit that’s good for a year.

Not a problem. I’m sure I’ll spend another $19.95 with them before the year is out.

 

 

But while I was at Bookcliff to get my tree, I also picked up two honeyberry bushes. As you can see, they’re alive and quite healthy. Both have little tiny berries on them, so I’ll actually get a chance to taste them this year instead of waiting until next year.

With honeyberries, the experts say they produce more fruit if you have two different varieties, so that’s what I bought. Honeyberries are also known in some places as haksap berries or edible honeysuckle. They like alkaline soil and will grow in partial shade. That's my kind of plant!

Speaking of berries and transplanting at the wrong time, I decided my raspberries were growing in a couple places I didn't want them, so I dug some of them up and put them in an area that's easy to water more frequently. I'm hoping that does the trick (although they probably won't produce this year, since I dug them at the exact wrong time of year) to give me lots of raspberries. My raspberry plants usually bloom like crazy, but then don't produce any fruit, just dried-up looking stems.  They also send up dozens of suckers, so I've got a lot of raspberry bushes in various places that don't actually produce fruit. I'm giving them all a little extra water this year & hoping I'll get a few berries this year. 

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Choosing veggies with a fun name pays off

By Penny Stine
Thursday, May 29, 2014

 

I love going out to the garden and finding something to cook for dinner. Yesterday, I noticed I had a lot of spinach that needed picking, so I was thinking spinach salad.

Yes, there are a lot of weeds around my spinach bed. We've been gone the last two weekends and the weeds took over. 

 

 I saw that I also had some pak choi toi choi (aka baby bok choi) that was also ready to pick. On the seed packet, it said it would be ready in 45 days, and it didn’t disappoint. I started it indoors in February and transplanted it outside by late March or early April. It’s a member of the cabbage family and can handle the cold.

 

 

 

I decided to add some onions, garlic, arugula and pea shoots, since I had those in the garden.

See these onions? They're in the bed that I thought I pulled last fall. I also have onions growing in four other areas, so I've got plenty of onions. 

I had mushrooms in the fridge, so I sautéed the onions, garlic and mushrooms in olive oil, with a little splash of sesame oil for flavor. While that was cooking, I sliced the white stems of the bok choi and coarsely chopped everything else.

 

 

 

 

Aren't the greens pretty? I thought I had way too many greens for just my hubby and me, but I forgot how much they shrink when cooked.

 

The bok choi (stems and greens) went in next (and were sautéed for a few minutes), followed by the rest of the greens.

I meant to splash it with some rice wine vinegar, but I forgot. Instead, it got salt and pepper. It was really good. Even my husband thought so, and he didn't detect the arugula. 

Pak choi toi choi is going to be in my gardens again - it extends the gardening season to have something ready to harvest while everything else is just getting started.
 

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It’s a bird! It’s fish! It’s flashy trout’s back!

By Penny Stine
Wednesday, May 28, 2014

We were gone for a couple of days and my garden exploded with weeds. My flashy trout's back lettuce looks pretty happy, too. 

So far, it's not bitter (like every other lettuce I've tried to grow). I plan on making some sort of main dish salad with it tomorrow or Friday. I like the speckled look of it, but have no idea if it adds to the nutrional value of it or not. 

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Try this on roasted kale

By Penny Stine
Thursday, May 22, 2014

I love me some kale, and I always leave my plants where they are in the fall, because half of them manage to survive and give me lots of kale in the spring. Sometimes they go to seed in early summer and sometimes they produce for another year. I have no idea why they do what they do. 

I did, however, pick this bowl of kale the other night. My hubby was out of town, and I decided it was a good night to experiment with roasted kale. 

 

Earlier in the day, I had visited with a guy who owns a barbecue supply store off 23 Road. I'm writing about barbecue for the Summer Home Improvement section, and he had all kinds of cool supplies, including a shop full of spices, rubs, sauces, wood chunks and pellets. 

So, of course, I had to buy a couple varieties. I bought them with grilling and smoking in mind, but as I was picking kale, I thought it would be interesting to see how they tasted on roast kale. 

The Johnny's Garlic Spread & Seasoning Mix comes from the Pacific Northwest, where there really was a guy named Johnny who had a restaraunt in Tacoma with an original spice mixture he used on his steaks and seafood. We used to buy the original Johnny's Seasoning (as opposed to this garlic one) when we lived up there and used it on popcorn. 

The Dizzy Pig spice said it was good for chicken, pork, fish and veggies, so I thought I'd give it a whirl. It also had some sweetness in it. 

 

 

 

When I put the kale on my pizza pan, I tossed it all with olive oil, then used the Dizzy Pig spices on half and the Johnny's Garlic Spread on the other half. 

 

 

I roasted it at 350 for maybe 10 minutes. As you can see, it always shrinks. I couldn't make up my mind which seasoning mix I like the most. The garlic was good because garlic is flat-out delicous, but the Dizzy Pig was good because the sweet spices were a nice contrast with the bite of the kale. Needless to say, I ate the entire amount by myself. 

It's a good thing I grow so much kale... 

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Lovage and arugula combine to create controversial taste

By Penny Stine
Wednesday, May 21, 2014

I like to grow herbs in the garden. Many are perennials, which means they don’t have to be replanted every year and they’re often available in spring and early summer, when everything else is just getting started.

I’m also willing to plant herbs that I’ve never heard of, like lovage.


Lovage is related to celery and parsley, but it’s much, much stronger, with a flavor that’s reminiscent of fennel.


Mine is planted in an area that gets a fair amount of shade, so it stays about two feet tall. I’ve read that it can reach heights of five or six feet.


I brought some in to work to share, which prompted a couple of people to start researching ways to use it. I also did some online scouting of recipes, and decided a potato/lovage frittata might be worth a try.

 

 

I also had some arugula that was ready to pick.I plant my arugula in the shade, so it stays fairly small. This variety is called sweet oak leaf, I think. I have two different types of seeds, and am not 100 percent positive that this one is the sweet oak leaf.


Arugula is an odd flavor, too, kind of hot and mustardy. I figured it would go well in the frittata.


 

I assembled all my garden ingredients, including some onion, garlic and pea shoots.

 

I sautéed onions and garlic first, then added cubed potatoes in my cast iron skillet until they were starting to turn brown. Then I threw in all the greens, including the lovage, which I chopped pretty fine. Everything else was fairly coarse.
I scrambled some eggs in a bowl, poured them on top and cooked it on the stovetop with a lid for at least five minutes. Then I topped it with some cheddar cheese and put it in the oven on the broiler setting until the cheese was melted and starting to toast.
I thought it was delicious. My husband could detect the lovage and asked me not to make it again. I didn’t confess to the arugula, since he has told me on other occasions that he doesn’t like it. I was hoping to blow his mind with the amazing flavors, but alas, it didn’t happen.
 

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Page 6 of 111




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