{ Archive for the ‘fruit and vegetable gardening’ Category }

All or nothing

The corn is coming along nicely so far.

The corn is coming along nicely so far.

My husband Chris is an all or nothing kind of guy. He's an artist. A big idea man. And that includes his thinking about our yard. He didn't build the kids a play house, he built a play castle. He hasn't moved that metastasizing pile of building materials, because he's waiting to have a full day to tackle it. He hates mowing unless he can finish the whole place at once. But I digress.

In Chris's world, there's no point growing corn unless you grow a whole batch of it. As in half a dozen 100-foot rows. That would take up pretty much all of our current veggie patch, which I'm not up for. Also, as a big idea man, he tends to move on to the next big idea, leaving the last one for me. I know I'm the one who would end up doing most of the work weeding, watering and pollinating. And with our short growing season, you've got to be pretty on top of it and the weather has to cooperate just right if you're even going to end up with any edible corn. Take up all that space and invest all that energy, in a crop that might happen? So I told him, go till up a new patch and you be in charge of it.

Our not quite enormous, yet giant pumpkin

Our not quite enormous, yet giant pumpkin

Hasn't happened. Mission accomplished.

This year he came home with giant seeds a friend had given him. We have always grown pumpkins, but Chris wants to try the “grand-daddy” pumpkin–Dill's Atlantic Giant. I smiled and nodded and rolled my eyes internally. Scanning the seed packet, I realized maybe I should have been more supportive of the corn–these babies need their hills spaced 15-20 feet apart, and need a soil pH of blah blah fertilizer blah blah. My laissez-faire garden mind tuned out. At least hundred-foot rows of corn might give us something to eat other than bragging rights.

His excitement, as usual, was contagious, and the giant seeds got planted. They've had a late start because of our weird spring (the first flowers are just coming now) so we'll see how giant any pumpkins get. And we'll see how much space they actually take up as they wind their way through the rows of (sigh) corn.

Lest you think me a shameless husband basher, here's the upside to having an artist around the house. Chris built these steps and I'm getting a trellis to match this fall!

Lest you think me a shameless husband basher, here's the upside to having an artist around the house. Chris built these steps and I'm getting a trellis to match this fall!

Cool things to plant from PC

This past weekend marked the official launch of the President's Choice Insider's Report (Lawn & Garden edition). And as we head into the long weekend, you may want to check it out and make a list of all the great new flowers, trees, bushes, herbs, fruits and veggies that will be stocked at a Loblaw-owned store near you.

I had a bit of a sneak preview a couple of weeks ago at the annual President's Choice Lawn & Garden event. This year's plant preview took place in Beamsville where we had the opportunity to tour the greenhouses at the family-run Linwell Gardens and Freeman Herbs.

At Freeman Herbs: This particular greenhouse was All basil! I'm sure you can imagine how wonderful it smelled!

At Freeman Herbs: This particular greenhouse was All basil! I'm sure you can imagine how wonderful it smelled!

Here are some of the plants and products that I took an interest in for my own garden or that were too cool not to mention:

Sunpatiens
Impatiens no longer have to be confined to those shady areas of your garden. There's a new hybrid in town that does well in full sun.

Tumbler tomatoes
I had a nice chat at Freeman Herbs with Bob Martin from Martin Farms. I met Bob last year at a Stokes Best and President's Choice tasting event. He was excited about their tumbler tomatoes, tomatoes that were bred for hanging baskets–genius! I remember them being quite delicious. It's really neat to see something go from the test garden to the store. Another tomato that made it into this year's product lineup was red candy. It was one of my favourites from last year and I recently took one home after our magazine editor Erin did a veggie presentation. Also worth trying, the Kapelo peppers.

Starburst surprise petunias
I'm not partial to any one colour in the garden, but my favourite colour in everyday life is pink–pale or fuchsia, it doesn't matter. So I fell in love with these gorgeous, two-toned petunias and was lucky enough to take one of the luxuriant hanging baskets home. Last night as I was buying soil, I grabbed a couple more individual plants to go in my front garden along with some pale yellow beauties.

A pink Starburst surprise!

A pink Starburst surprise!

Starbright Mock Orange
We have a second story going up on the bungalow behind us, which has killed our privacy. My fingers are crossed the owners build a fence, but in the meantime, I'm going to build a living fence. Currently we have cedars (not including the ones I planted last year that died) and a mulberry tree (which is pretty, but messy). This mock orange will fill one of the vacant spots beautifully–the Insider's Report says it will grow to be about 10 feet tall–here's hoping!

They don’t look plastic!
Rather than sell their pots in something generic that you'll have to hide in one of your own pretty pots, PC has these fantastic, decorative planters that you can just plunk right in front of your house without shame.

Can you believe this is only $30!

Can you believe this is only $30!

Check out the PC Garden blog, written by City Gardening writer Lorraine Flanigan. It will give you even more ideas on what to plant from President’s Choice.

p.s. Many apologies for the delay between posts! I've been under the weather for the last two weeks. On the mend!

My champion collard greens

Yesterday I started at one end of my backyard and worked my way toward the vegetable patch weeding (the dandelions are taking over!) and clearing along the way. When I got to my vegetable garden, I intended to pull out the collard greens that I had left behind in the fall. But much to my surprise, there were fresh leaves! I sat there for a few moments munching the tender greens marvelling that I was eating something out of my garden so soon.

I know collard greens are cold-tolerant, but to survive an entire winter? I went back to The Cottage Gardener site where my sister and I ordered our seeds this year and last and the name said it all: Champion Collards. Champions indeed!

Strawberry and herb surprises

The unseasonably warm temperatures worked their magic in my garden last week. They made things happen that usually take a little longer. The best surprise was discovering perennials (or biennials) coming up that I thought were annuals. I didn't realize that my parsley, sage (no rosemary) and thyme would come back, but there they were, tiny little fragrant leaves poking through the soil. I was also pleasantly surprised to see my strawberry plant bursting forth.

Dining between the charcuterie and the olives

Two nights ago I attended the launch of A Taste of Ontario, a cookbook jointly published by the Ontario Greenhouse Vegetable Growers and Foodland Ontario. The dinner was hosted by Mark McEwan and held at his new 23,000-square-foot grocery store, McEwan (located in The Shops at Don Mills). Between the European-style meat, deli and dessert counters, we sampled some of the delicious recipes conceived by award-winning chef Anthony John Dalupan.

Besides launching this free cookbook (which you can also download as a PDF here), the event was meant to showcase the fresh local produce from Ontario greenhouse growers. And what a difference the lack of distance between your food and your plate can make. I received an amazing basket of vegetables from local greenhouse growers — the taste and quality are amazing!

So in the dead of winter when you're trolling the grocery store for healthy local produce, keep an eye out for greenhouse-grown produce from a local grower.

Also, stay tuned as I will be posting an excerpt from the cookbook on our site!

It was pretty neat eating dinner in a grocery store, especially McEwan - I will definitely be going back to treat myself to some of the amazing cuts of meat, salads and produce!

It was pretty neat eating dinner in a grocery store, especially McEwan - I will definitely be going back to treat myself to some of the amazing cuts of meat, salads and produce!

I'll be cracking open A Taste of Ontario to use up some of these delicious peppers, cucumbers and tomatoes I received!

I'll be cracking open A Taste of Ontario to use up some of these delicious peppers, cucumbers and tomatoes I received!

A bumper crop of teeny tomatillos

The tomatillos that managed to escape my broiler and blender last year reseeded themselves and produced three plants this spring. There could have been more, but I think I inadvertently pulled some out. Anyhow, they are finally ready and survived this frosty week. They are much smaller than last year, but made a delicious salsa verde last night. Last year I mentioned a recipe I found on CanadianLiving.com, but I also really enjoy the variation I’ve created with a recipe from the old Wish magazine site because it calls for honey. A delicious addition to the tacos I made last night… yum!

Fried pumpkin flowers anyone?

Well, it’s official. My pumpkin crop has failed again! That having been said, I still found a scrumptious, lip-smacking use for the flowers. pumpkin-flower

Last year I discovered a new recipe while I was flipping through Jamie Oliver’s cookbook ‘Jamie at Home.’ In the book, he has a recipe for Fried Zucchini Flowers. I tried it with zucchini flowers, but I also tried the recipe using pumpkin flowers. I was amaze at how distinctively different they tasted. The zucchini flower was mild and buttery, while the pumpkin flower was extremely flavourful almost peppery.

Stuffed with fresh mozzarella cheese, dipped in a white wine batter and then deep fried, they were delicious. So now, every year I grow a few pumpkin plants in hopes of growing a decent sized jack-o-lantern, but I also grow them to harvest the yummy flowers. Since I only harvest the male flowers, I don’t sacrifice my potential pumpkin crop. Only the female flowers develop into pumpkins.

pumpkin-fryingHere’s a photo of the stuffed flowers, battered and frying in vegetable oil. Unfortunately, they didn’t last long enough on the plate to get a photo of the finished dish. Next time!

How do I know when to pick things?

In the spring, when I first started planting my seedlings and sowing seeds, I pictured myself under a deluge fresh produce. I haven’t quite yielded the quantities I would have liked, but it’s still so fun when you can even eat that one fresh tomato. My problem currently is I don’t want to pick things too soon, but I ‘m not sure if a couple of things are ready or not. And I don’t want to waste the precious few specimens that I have!

Here are the veggies I’m unsure about:

onionsMy onions:
This is another tricky one. I have what look like green onions sprouting up, but I remember the tag had a small bulb at the end in the picture. I pulled one out a couple of weeks ago and it just looked like a green onion. I’m not quite sure when to go in and yank out the others.

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hot-pepper
My Hungarian hot peppers:
I’m glad I looked this up on The Cottage Gardener site. My peppers are currently a deep purple, but apparently they will be ripening to red.

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green-pepper


My green peppers:
I have three currently, that are about the size of a Delicious apple. I want to pick them before the squirrels catch on that they’re there, but I’m worried they still might have the potential to grow bigger.

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beets|


My beets: I have four. Some of the beets I’ve purchased at the farmer’s market or at the grocery store have these giant leaves. I’m sure mine won’t grow to be that big, but I’m not sure when to determine if they’re ready yet.
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Sure bets if they would just hurry up!

cucumber1* My tomatoes: Ready any time they decide to ripen!
* My cucumbers: Every time one gets to be the size of a really good dill pickle, the squirrels get it!
* My tomatillos: Still flowering! Maybe I should go out and give them a little shake!
* My eggplant (behind the onion): Still hasn’t flowered.

(p.s. I can’t get WordPress to co-operate, so I had to put those extra characters around the pictures to make them line up!)

Yin and yang bush beans — so pretty, but how do I eat them?

beansOne of my vegetable garden experiments was the Black Calypso Bush Bean from The Cottage Gardener. The seedlings that were not attacked by squirrels yielded a fair amount of seed pods, but I wasn't sure when to pick them. When they first started to develop, I ate them as I would a sugar snap pea and they were delicious, but they were green and did not resemble the black and white seeds I planted. Patiently I waited for them to mature even further and I finally got the beans pictured here. Unfortunately some were left on the vine a little too long. But at this stage, these ones were a little tougher to eat and I didn't know what to do with them.

I went to the Cottage Gardener site (which I should have done in the first place, duh!) and the description recommended using them for baking or soup making. Now I don't quite have enough for a hearty soup, but I may throw them in to one with other beans to see how they taste!

Bountiful beets

3-1611My vegetable harvest from the garden is slowly winding down. I’ve enjoyed radishes, shallots, garlic, tomatoes, cucumbers, and beets.

This is the first year I tried growing beets, and they did amazingly well. I started them from seeds in early April and they exploded. Unlike my radishes, that were infested by root maggots, nothing attacked the beets.

I had planned on pickling some of them, but they never made it to the Mason jars. Instead, they were barbequed, baked, roasted, and made into delicious salads.

Next year I’ll have to grow more of these scrumptious root vegetables.

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