Less Noise, More Green

Friday, October 24, 2014

Planting garlic and strawberry runners and loving fall vegetables

Assorted beets

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.

Thursday, October 23, 2014

In my kitchen this week

Today I am joining the Beauty That Moves Blog Hop, celebrating the food prepared and enjoyed in our kitchens over the last week.

Wednesday, October 22, 2014

Protecting and Harvesting Sunflower Seeds

Harvesting Sunflower Seeds, urban farming Edible landscaping

I grew Sunseed Sunflowers in my new front yard edible landscape this year.  They did not grow very tall and bloomed quickly but they brought me joy every time I saw them waving in the breeze. I grew them not only for their beauty but for their edible seeds, which this variety is known for. Bringing these seeds to maturity and harvest, however, was going to be challenging and would write another chapter in my ongoing "Gardener Verses Squirrel" Saga.

Monday, October 20, 2014

Stuffed Delicata Squash

Stuffed Delicata Squash recipe, fall gardening,

I'm sorry, buttercup squash, but you are no longer my favorite fall vegetable. I have a new darling and it's name is delicata.  With a much shorter maturity date than other winter squashes and an edible skin, there are a lot of reasons to include this squash in a four seasons garden. Oh, and it is delicious!

Thursday, October 16, 2014

Beauty That Moves Blog Hop

Today I am participating in the Beauty That Moves Blog Hop, which celebrates the week's activity in the kitchen and the food created there.

Preserving herbs and eggplant, too

Frozen oregano, preserving herbs.

My culinary herbs grew really well this year and it would be a shame not to preserve them for use in the coming months. Herbs can make such a difference to meals cooked during the winter, when we are using much less fresh and more preserved ingredients. Capturing the flavor and aroma of the herbs is key and there are several ways I like to do it.

Tuesday, October 14, 2014

One potato, two potato..

Beauregard Sweet Potatoes

Over the last couple of weeks, the pace of activity has slowed down in both my garden and my kitchen, and for that I am grateful. It is a cherished brief moment of time wedged between the fever of summer work and the preparations for winter. Mid-October is here all too soon and planning has to begin for the first frosts of the season, which for me can happen as early as late October. Break time is over and the clock starts ticking on harvesting, protecting and prepping before it is too late!

The next weeks will be about bringing in and preserving the remaining frost sensitive vegetables and herbs, protecting the veggies that will tough it out outdoors this winter, moving strawberry transplants, bed clean up and planning soil amendments and mulch.