Wednesday, July 11, 2012

The Rows are Plentiful, Mr. Potato Head

You might notice that the stems of this potato plant are blue instead of green like most traditional potato plants. This is a potato plant from the bag of blue potatoes that I planted. They were the last out of the 3 different varieties of potatoes that are growing in my back yard this year.


This is the first potato blossom of the season. It comes from the first batch of potatoes that were planted. They were from a bag of Russet potatoes in my cupboard that went to seed. There is so much beauty in the grow cycle of all living things and in this beautiful blossom.


I'm sure things are as active underneath the soil as it is above the soil. These potato plants are certainly coming a long way.

Tuesday, July 10, 2012

Growing Salads with Love


There is something about this angle of my garden that brings me comfort. This is the angle of the garden that I see from my home, perhaps I enjoy it so much because it is familiar. In a way, it is like observing the part of me that is nurturing and connected to the soil. It bring me great joy to grow things.


I am really happy to see that the oregano is recovering from the winter cat attacks. It is flourishing so well that I think I will be able to grow my oregano bed next summer. I would love to have an abundance of freshly grown oregano. 


Earlier in the season I had been a little worried about this pot of chives that had been growing indoors all winter. They were growing much slower then the chives that I had planted in the small garden bed. They are finally starting to thicken a look healthy. 


I've got lettuce planted everywhere. This is one of the heads that is planted amongst the carrots in the small house bed. I am going to make so many salads this summer and I am thrilled.

Tuesday, July 3, 2012

Homemade: Lemon Chive Dressing

I'm on a bit of a homemade binge right now so I thought I would grab some of the Salt Free Lemon Chive dressing seasoning that I received from a company called Backyard Patch and whip up some salad dressing.  The herbs from Backyard Patch are very inexpensive and even include a few recipes. 


In a mason jar, I combined 1.5 teaspoons of the spice mixture with 1/4 cup of vinegar and 1/2 cup of vegetable oil; I prefer extra virgin olive oil. 


Although it says on the package to let it set for an hour or so, my own experience tells me to let it set for a couple weeks to really bring out the flavor. We also make a Greek vinaigrette from scratch and although you can eat it within the hour, the flavor is much stronger and tangier if you prepare it a couple weeks in advance. All of these dressings and vinaigrette's have a pretty lengthy shelf life.


Disclaimer: I received some products free of charge to try out on behalf of Backyard Patch. Opinions are my own.