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 email@example.com.
By Penny Stine
Tuesday, August 17, 2010
Depending on your perspective, the amount of space in your herb garden and your taste buds, mint can either be the greatest herb in the history of food or it can be regarded as just one step above an invasive weed.
Personally, I kind of like it simply because it smells good when you walk by and survives neglect, infrequent watering and no fertilization. That’s not to say I haven’t pulled lots of mint out of my various flower and herb beds, since mint is only slightly less tenacious than bindweed and will take over any herb or flower bed in one or two seasons, merely that I have lots of room and mint lets me be a lazy gardener.
Mint in the process of taking over my front flower bed
However, I’m not crazy about mint in my iced tea, and don’t want to don’t want to get in the habit of drinking mojitos several times a day to reduce my supply of mint, so I’m always looking for ways to use it in cooking.
I found an interesting recipe for cantaloupe mint soup, which I didn’t follow, but turned out rather good anyway. I’m listing my alterations rather than the original recipe, but will warn when I strayed.
Cantaloupe Mint Dessert
6 C chunked cantaloupe (or one medium melon)
3 – 4 sprigs fresh mint (the recipe said to use peppermint extract, but that eliminated the need for fresh mint, which was the whole point in googling weird recipes)
juice and zest of 1 lime
2 tbsp honey (recipe called for powdered sugar)
1 container low-fat yogurt (recipe called for vanilla, which I didn’t have. I used key lime pie, since the dessert already had lime juice in it.)
2 tbsp sour cream
Place melon, mint, lime zest and juice and honey in a food processor and process until fairly smooth, but not totally liquidized. Mix yogurt and sour cream in a bowl. Stir in cantaloupe mixture. Freeze for three or four hours before eating.
If you don’t want to freeze it, you can eat it as a soup, which is what the original recipe said to do. After four hours in the freezer, it was more like sorbet. Surprisingly good, especially for those who are trying to cut down on sugar, fat or traditional dairy products, although the yogurt and sour cream are no-nos for those who are totally lactose intolerant.
The green flecks of mint in the pale orange cantaloupe concoction add a confetti-like look to the dessert, which is always good if you like desserts made out of paper products.
By Carol Clark
Sunday, August 15, 2010
"August... the month when everybody drives with their windows up for fear someone will sneak a zucchini in" — Amy Stewart,"From the Ground Up"
The word "holiday" actually derives from the words "Holy Day's" — days to mark special religious celebrations. Well, as Americans, we will use any excuse to celebrate. Did you know there's a national holiday for zucchini? August 8th was "National Sneak Some Zucchini On Your Neighbor's Porch Night." I knew I was forgetting something.
Truth be known, I actually don't grow zucchini. Not because I don't like it, but because we're always given so much. I have already received enough zucchini this summer to make four loaves of zucchini bread and I have frozen shredded zucchini to bake several more for winter. Why should I go to all the trouble and take up precious space in my garden to grow something I know I am going to get anyway?
I appreciate all of you zucchini benefactors out there and would like to share my favorite zucchini bread recipe with you. What's your favorite way to use zucchini? (Email the Let's Get Dirty bloggers at firstname.lastname@example.org)
Oh, anybody need summer squash?
Carol's Zucchini Bread
3/4 C vegetable oil (you can substitute half of the oil with applesauce)
1 2/3 cups brown sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups flour
3 tsp cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts
1 cup coconut
Beat eggs, add oil, sugar, zucchini and vanilla, stir. Blend in flour, cinnamon, baking powder, soda and salt. Stir in nuts and coconut. Pour into two greased loaf pans and bake at 325 for one hour.
By Carol Clark
Wednesday, August 11, 2010
I don't want to hear it anymore. All of you out there who say you don't have room for a garden, check this out. Ian Cheney and Curt Ellis of Brooklyn, NY converted a 1986 Dodge pickup into a garden on wheels.
When people started taking notice of their sprouting plants they decided to take their fast food to local schools to show kids you can plant a garden almost anywhere.
Think of the advantages — No more packing your lunch!
For more information, go to: truck-farm.com
"If you would be a happy for a week, take a wife. If you would be happy for a month, kill your pig. But, it you would be happy all your life - plant a garden." — Chinese Proverb.
By Penny Stine
Sunday, August 8, 2010
I wrote about potager gardening (pronounced more like protégé than pot o’ germs) in the home improvement section that came out in March of this year. The word "potager" is a French term for an English kitchen garden or an American annual/perennial flower/herb/vegetable garden with pathways. No wonder the French say potager.
To help customers understand this type of gardening, Bookcliff Gardens created a demonstration potager garden this season. Ann from Bookcliff invited me out recently to see their garden, which is absolutely gorgeous and worth visiting, if you haven’t been out there recently.
Here’s a few shots of Bookcliff’s potager:
I have also been busy this year trying to turn my old garden into a potager garden and started a brand new potager garden in another area of my lawn.
My pathways aren’t as pristine (and in some areas, aren’t even visible!), my tomatillos are adding to the overall jungle-like atmosphere, and while some of my planting beds are overcrowded, some are sparse, since either the bugs decimated plants as soon as they poked their leaves above ground or the shade is stunting their growth. Overall, though, I’m tickled with my potager experiment and will do it again next year.
Bookcliff had a garden visitor while I was there; I was happy to take the pic, but equally happy that he’s visiting the Bookcliff potager and not mine.
And, it was with a small degree of consolation that I took this photo: this is a shady area in the Bookcliff demo garden. I somehow felt better that even the pros can’t seem to grow much in the shade.
By Melinda Mawdsley
Friday, August 6, 2010
Weekends are a good time to experiment in the kitchen with local produce. This weekend, my kitchen-loving husband (I'm serious) and I, are making tomato-based sauce from scratch to experiment with what herbs and tomatos we like best.
I think we can afford to make mistakes.
With so many vegetables and fruits running a bit behind schedule this year, we are now into the start of the prime weeks of harvesting season. Harvesting, for me, means going to the Downtown Farmers' Market on Thursdays to pick up my standard share box at the Cameron Place CSA stand. I've been a member at the Palisade CSA for several years now.
Harvesting, for others, means picking from their own gardens, or shopping at area produce stands and farmers' markets. Honestly, the flavor of produce picked on the day you eat it can't be beat. Even grocery stores have better produce right now. Seriously, just go eat peaches and corn on the cob.
Anyway, a couple of coworkers asked me what I'm getting from my CSA right now, so I thought I'd throw up a quick blog entry to fill everyone in. Keep in mind, I'm only halfway through the season.
For those at home, that's, from left, lettuce, potatoes, zucchini, carrots, garlic, peaches and tomatoes. I let my coworker take the beets, turnip and watermelon this week. I just realized I forgot to put the cucumbers in the picutre. Sorry.
That's a haerty meal. It's all organic. It's low in calories and high in nutrients. And it will be tasty. Want to know why?