Wednesday, November 26, 2014
Monday, November 17, 2014
I am growing both Tuscan and Red Russian Kales in my front yard edible landscape. Both of these varieties are attractive additions to the garden and as the plants grow, their spreading leaves become more dramatic. I also chose these varieties for their tender leaves. I love using kale in winter soups and stews but I wanted to be able to add more winter green salads to our diet this year. Softened Kale, Chicken and Citrus Salad uses a massaging technique on the kale to tenderize the leaves so they can be eaten raw. The result is a satisfying salad with greens robust enough to support hearty toppings.
Thursday, November 13, 2014
I haven't been able to help out with the URI Master Gardener Edible Forest Garden bee hive as much as I would have liked over the last couple of months but I was able to be there as the bees received their winter food and were tucked in against the upcoming cold.
Monday, November 10, 2014
Thursday, October 30, 2014
Monday, October 27, 2014
We are at the end of October and I am amazed and delighted at how much of what is growing in my front yard edible landscape is still green and healthy! My fear of an ugly dead mud pit for a garden has not materialized. The garden is, of course, responding to the change of season and the annuals and summer perennials are fading and dying but they are changing into beautiful brown, orange and gold sculptures, freezing the plants in a moment of time. This is the fall 'interest' in my garden, a variation on the theme.
Friday, October 24, 2014
The pace of my fall garden is wonderfully slow. The frantic harvesting and preserving of summer has relaxed into small bursts of "beating the frost" activity, followed by large quantities of sitting and enjoying. There are a few tasks left to do in my garden in October, though, namely planting garlic and transplanting strawberry runners. The rest is clean up and prep for the winter months ahead.