October 11, 2009
It is time to plant garlic for next July’s harvest right around now- mid- to late October. Today was a sunny and mild day and I decided this would be the day. Last year I planted in the freezing cold and did not want to repeat that scene. I don’t know what varieties I planted, though. A few different kinds but I’ll be guessing next summer- by the shape, color and taste.
Garlic is planted at 5 inches deep and 4 inches apart. When the ground starts to freeze in November I’ll mulch the bed with hay and also some compost to nourish the cloves through the winter. The sprouts will be among the first green to poke out next Spring and I am excited that the cloves are now in the ground.
Meanwhile, deer broke into my garden last night and ate carrot tops, all the beans and the bean leaves off the vines and some kale. I don’t know how they jumped the 7 foot fence, but I tightened the netting up again. Teresa suggested I put on a net roof, too. Will be up early to check, tomorrow.
October 3, 2009
I love reading Hatsy Taylor’s weekly posts on her site Weeds and Wisdom. She always has something of interest through the seasons of her NW Connecticut gardens. This week she writes about not wanting to face the weeds in her flower garden. It is very reassuring that I’m not the only one not wanting to deal with the flower beds.
AND, I am happy to report that the deep mulching in the veggie garden this summer was a great success and I am not going to be facing a terrible time putting the garden to bed and planting vetch as a winter cover crop. The beans are still producing, kale is going gangbusters, and the carrots are magnificent! I am now thinking ahead to next summer, and what I’ll have to do to have bigger onions and actually thinking that in the next few weeks I’ll be planting garlic for next July!!! Woohoo. Making a few quarts of pesto with my own basil and garlic last week was a big thrill. Photos to come, soon.
September 3, 2009
Micah is a busy student on a budget. Extravagant dinners out are not an option. Here is the first of many ideas for a quick dinner:
Tacos, the old standby, with Broccoli
One can organic refried beans
A few cloves of garlic, Organic cooking oil, Lettuce, shredded or torn, 1/2 avocado – diced, Carrot – grated, Grated soy or dairy cheese, Taco shells or tortillas, Salsa
Warm the cooking oil in your pan, add crushed and chopped garlic, low heat, stir, do not burn!
Add can of beans and heat on low flame. Stir occasionally as you prepare the other ingredients; Toast taco’s on low in oven or low in toaster oven. Don’t burn these either, please.
Meanwhile- wash, cut and steam broccoli.
Put together your tacos, add broccoli on your plate. Yes, you have to eat your broccoli. And enjoy simple dinner.
TOMORROW’s lunch: leftovers, or Avocado sandwich with leftover 1/2 avocado, lettuce, shredded cheese, add hummos or seitan. Yum! ( have a few leftover broccoli’s too)