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 firstname.lastname@example.org.
By Carol Clark
Sunday, October 24, 2010
The herbs are still going rogue all over the garden and, I am here to tell you, it makes the most delicious herb butter you have ever tasted. What a great way to take something totally healthy and turn it into a delectable glob of trans fat.
My chief chef, Olan, added a little rosemary, a clove of garlic, tarragon and parsley to the softened butter and let it set at room temperature for a couple of hours. We then placed a tad on our protein packed, barbecued salmon for an amazing treat. This would be tasty on grilled steak too. Yum!!
Anything out of the garden negates any fat that might be in whatever you mix it with.
"I was 32 when I started cooking; up until then, I just ate."
By Laurena Mayne Davis
Friday, October 22, 2010
All gardeners know that the garden is not just a plot of earth in which to grow fruits, vegetables and herbs, but a soul-nourishing place to be, like an outdoor extension of the home.
I’ll miss the mornings weeding and harvesting, steaming cup of coffee in hand and a dog, couple of cats and clutch of chickens trailing behind me.
Spring and early summer were all about potential and planting, with the infernal foxtail only a distant threat.
Summer was the real work, weeding and watering, and finding new uses for zucchini.
Now, though nearly spent, the garden is still lovely to me in the honeyed light of autumn.
By Carol Clark
Thursday, October 21, 2010
More of a mental place than a physical one, the secret garden is the place you go to recharge, to rest and to grow.
In this garden you are the one who is growing and changing. Like a flower that pops up in the spring through the snow, you reach for the heavens and are warmed by the sun.
Growing stronger everyday, you may look awkward at first, lanky and unidentifiable. Some may think you a weed and even poke fun. But, after all, a weed is just a plant that is in the wrong place. If you keep stretching and growing (which can be painful), you will develop into what God intended - a bud, then eventually a flower. This takes a lot longer than you want but looking back it was really just a few weeks.
You are fully developed now and beautiful, but you never stop changing. As time wears on you may turn a little wilted and dried out, but as it always is with autumn, you are really just turning more beautiful than ever before.
Some may say you've gone to seed but those seeds are what feeds God's creation. The birds and even people, because every flower of tomorrow is in the seeds of today. Lying dormant, waiting for the next spring, new life beginning the cycle again.
By Laurena Mayne Davis
Wednesday, October 20, 2010
Just like your wardrobe, your canned goods need a good going-over every year.
Out of date? Hanging on just in case you might need it, someday?
Give it away, or compost it, and free up your jars and shelf space for something your family will actually eat.
To can is to have near-perpetual enjoyment of the summer bounty. But nothing lasts forever, and uneaten canned goods and shabby supplies should be sorted and tossed or you’ll find yourself with shelf upon shelf of pickled beets from the ‘90s.
Like clothes, I give my canned goods two years, max. If we haven’t eaten it by then, I either canned too much of something (easy to do) or my family didn’t like it. And every once in a while a dusty, unlabelled jar is discovered lurking behind something else. Not risking that.
So, so long mystery brown jam.
Cheerio, faded cherries.
Pack it in, mushy peppers.
My approach is hardly scientific, but it is in line with what the experts recommend. The National Center for Home Food Preservation (hyperlink to: http://www.uga.edu/nchfp/index.html) is a great resource for canning information.
Canning supplies need to be up-to-snuff, too. The wonderful thing about canning jars is they’ll last for decades. Almost all of mine are hand-me-downs from the two generations before me, maybe farther back than that. I love comparing them and seeing how jar styles have changed over the years. But if they’re chipped, they need to be flower vases.
Not everything lasts as long.
Au revoir, rusty rings.
By Carol Clark
Tuesday, October 19, 2010
Halloween is still one of my secret, favorite holidays. I love autumn decorations of pumpkins, gourds, cornstalks, and walking around in the dark with excited kids. But, mostly, I love chocolate. I start decorating October 1 and leave the fall decorations up until well after Thankgiving.
We have already started my husband's favorite tradition: roasting pumpkin seeds. He likes his seeds very crunch and salty, VERY SALTY, so store bought seeds are never good enough for Olan.
We tried to grow our pumpkins this year. They came up beautifully, bloomed like crazy, and they are STILL blooming, never producing our favorite gourd. Apparently they have some kind of pollination disfunction problem. Whatever the cause we are stuck buying pumpkins, AGAIN, and not just a few of them either.
Roasting seeds is simple. Cut the top off the pumpkins, scrape the seeds out and rinse them.
Spread out the seeds on a cookie sheet sprayed with cooking oil. Generously sprinkle them with sea salt or whatever kind of seasoning you like. Some like garlic salt or cajun seasonings.
Bake 20-25 minutes in a 350 degree oven until golden brown.
These healthy seeds are full of nutrients. In addition to protein, they are an excellent source of iron, B vitamins, vitamin E, fiber, and minerals. Pumpkin seeds are high in zinc, a mineral that aids the healing process and is full of antioxidants. Ironically, they also have a reputation for being an aphrodisiac.
I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion.