This week’s herbaria is a little late as we had a few rain showers that prevented me from putting it together earlier. I try to avoid creating colour themes when I choose these, but it was inevitable as many of these plants were chosen because their current state is fleeting and probably won’t be around next week.
We’re hitting that magical time of the season when a growing portion of our meals are gleaned from the garden. I enjoy moving around the space, snipping bits of this and that from here and there. I have edibles tucked in everywhere. There are lettuce seedlings in every bed, except the dry one. They would not fair well there.
Yesterday’s lunch, a simple salad (Except the eggs. No chickens here. Le sigh. Oh, and the cheese.) came from the garden.
Here’s my process:
- Photo Top Left: ‘Four Seasons’ lettuce. This is the same lettuce that miraculously overwintered. I dug up the seedlings and planted them here and there.
- Photo Top Right: Harvesting assorted edible greens. These include: Two types of spinach, bloody dock, chive flowers, viola flowers, French Sorrel, pea shoots, curly parsley, violet leaves, another type of lettuce (I forget), curly cress, ‘Green Wave’ mustard, mizuna, ‘Red Frills’ mizuna, spring onion, lemon balm, mint, and borage seedlings. These are just a few examples of salad fixins you can grow.
- Photo Bottom Left: Easy dressing done right in the bowl. Just add your greens and toss. Olive oil, a dash of Balsamic vinegar, grated Parmesan cheese, chopped chive blossoms and parsley.
- Photo Bottom Right: And eat. With boiled eggs and asparagus. Enjoyed with a kefir milk smoothie.
Imagine my surprise when I pulled back the row cover at the back of my garden and found this pot full of living ‘Four Seasons’ lettuce that I had planted last fall and forgot about. It survived the winter!
I love these little mistakes that result in new discoveries. Yes, our winter was much milder than usual, but in the years that I’ve been growing the ‘Four Seasons’ variety, I had not expected it to live up to its name in my climate.
The container (an old bread box I inherited from Davin’s grandmother, with holes punched into the bottom) was twice sown last fall due to a squirrel invasion that I did not protect against. I have since transplanted several of these seedlings into raised beds and pots around the garden.
With the garden soil now workable, and unseasonably warm, I have also direct sown several lettuce varieties and greens around the garden. This has me thinking about all of the future salads we will be enjoying soon, making me realize that it was high time to pull together some of the lettuce and greens articles I have written here over the years to get you started on growing your future salads, too.
P.S. This week’s article on HGTV is up. It’s about reusing potting soil. I often use my old potting soil to grow salad greens. However, I am careful to add more nitrogen back into the depleted mix as leafy veggies need nitrogen to thrive.
P.S.S. I have added more ‘Hahms Gelbe Topftomate’ seeds to etsy.
I’ve got tomatoes on the brain these days. Last weekend I had a table at Seedy Saturday at the Brickworks here in Toronto and the highlight was trading for some new tomato varieties. I walked away with at least ten new varieties feeling like a kid in a candy shop. That giddy feeling hasn’t worn off. I love tomatoes! The hard part comes next in deciding which to grow.
Later, when I got home from the event I took stock of my total tomato seed collection and was shocked to discover that I have collected over 130 varieties. I had never bothered to count before now. No wonder I have a harder and harder time narrowing down the list that will end up in the soil each year!
Last year was my best tomato season ever. By the time the hard frost hit we had harvested 110lbs of ripe fruit (NOT including cherry or currant varieties) plus another 30 or so pounds in green tomatoes. I don’t think I grew more plants than I have in the past as there were years when I was able to split the plants up between 3 gardens, and I recall one year just under a decade back when I was able to fit 16 plants into the community garden plot, plus the same on the roof. I think the windfall came down to even better, sunnier growing conditions and a really hot summer.
Last weekend while preparing a medley of roasted root vegetables for lunch, I popped outside to collect fresh herbs, as I often do, a pair of scissors in hand.
Living in a place where I can see the garden from the kitchen and simply pop outside to pick herbs on a whim was the dream I had when we were looking for our next place to live. While there was a long list of criteria that superseded this small point, it was ultimately this vision that kept popping up in my mind as an ideal.
Prior to that there was always some barrier. In the apartment there was a separation between our living quarters and the rooftop garden. I was never able to look out at it fondly from indoors and popping out for herbs wasn’t really difficult, but it wasn’t accessible in the way our garden is now. Furthermore, a good portion of my herbs were grown in-ground at the community garden plot, which meant planning ahead and cooking with fresh herbs that weren’t minutes or even seconds off of the plant as they are now. It’s one of those small differences that makes me feel happy and grateful to have found this house, regardless of its many (MANY) faults. We’ve affectionately named it “Home of the Half-Assed” for a reason.
But I digress (as always). The real reason for this post wasn’t to tell you about the garden or my small dream. It was to say that while I was outside collecting herbs, I remembered the Jerusalem artichokes that have been waiting in the ground to be harvested. These chunky tubers taste best after they’ve been touched by the cold weather, but I will admit that the real reason I had put off harvesting them was that I was afraid to face the sheer quantity of tubers that are lurking below the surface, and the work I will need to do to preserve some of them. I’m still dealing with the tomatoes, believe it or not!