Roof Garden Tour (June 2009)

Photo by Gayla Trail  All Rights Reserved

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I’m long overdue to present a mini roof garden tour this year, let alone a garden tour of any kind. As always I’m behind, which inevitably leads to thoughts that things aren’t just right yet. Or the light is wrong. Then of course there is the classic, “But wait until August when the tomatoes are like trees.”

But then August comes and I rarely post a photo, or take photos of the whole thing for that matter. And then winter comes and I am asked for photos or am putting together speaking presentations and I find there are no photos to show. So instead I spike the water bottles with LSD and ask the audience to use their imaginations.

Kidding.

And then spring comes and I proclaim that, This will be the year of hyper documentation! And then June rolls around and it turns out that I missed the pea plants when they were a vibrant green and covered in delicate pink flowers, and the lettuce boxes when they were in their prime. They will never be just like that ever again and there are no photos to prove it. Gardens are in a perpetual state of change and you can’t make it turn back in time. And you can never make it be exactly what you want, exactly when you want it.

So with that preamble I give you the roof garden as it is right now, not just right and not exactly what I want when I want it.

Photo by Gayla Trail  All Rights Reserved

Containers on the west side of the roof. Pictured are 4 tomatoes, potatoes, lemon basil, assorted lettuce greens, ‘Tom Thumb’ peas (they’re on the way out, hence the yellowing), bok choy, broccoli (we just harvested the first head), and mizuna.

Photo by Gayla Trail  All Rights Reserved

The mizuna that ate Manhattan. I had planned to pull this out and replace it with peanuts but it’s so big and happy, I just haven’t had the heart to do it yet. As you can see, I mulch most of my containers with straw. Works like a charm to keep the soil moist for a longer length of time. I also discovered that the starlings (birds that nest in the wall of our building) are less likely to snip pieces of living plants and instead go for the straw during early season nest building.

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One of my favourite tomatoes of the varieties I am growing for the first time this year, ‘Mountain Princess Dwarf’ ‘Yellow Pygmy’ [edit: I got it wrong! Oops.] It’s so pretty and delicate. I almost hate using those words with “princess” in the name (am I perpetuating a stereotype?). It already has a few tomatoes and a ton of little flowers. I’m thinking this might be the variety that parents can use to get their princess-crazy children interested in gardening.

Photo by Gayla Trail  All Rights Reserved

This photo (facing east) makes me cringe for all sorts of reasons but I wanted to show you a couple of elements. The first is the tent we put up this year, very different from the gazebo we typically hang to protect ourselves and some plants from the intense heat.

The roof is completely uninhabitable without some sort of shade cover, and a small umbrella does not cut it. We could not find a gazebo this year, so opted for a wedge gazebo from Ikea. It cost $30 CDN. Unfortunately, it was a bit large for the width of our wall so we had to improvise. I didn’t like it at first and miss having somewhere to hang baskets, but its free-form nature is growing on me.

The other element is the colourful striped rug. I got that for $4 from the as-is section of Ikea. There were no tags or info with it but it looks to be made from something like plastic rope. I like the feeling of it underneath my bare feet. I’m not sure how I feel about it aesthetically, but am giving it time.

Photo by Gayla Trail  All Rights Reserved

I already showed you part of the wall. This is the other part. Here you can see a tuberous begonia (needs a bigger pot), my alpine trough, violas in a rusted paint bucket, and lettuce.

Photo by Gayla Trail  All Rights Reserved

This is how I grow my indeterminate tomatoes on the roof. I pot them up in large garbage pails (one tomato per pot only!) with holes drilled in the bottom for drainage. I then surround them with lettuce plants early in the season. As the summer heat picks up I pull out the lettuce and replace them with basil. All of these heads are on their last legs and will be eaten soon. Again you can see the straw mulch in effect.

Photo by Gayla Trail  All Rights Reserved

A nice colour combination: ‘Australian Yellow Leaf’ lettuce and purple violas (unknown variety but they have a thin line of silver around the margins.)

Photo by Gayla Trail  All Rights Reserved
This is my other favourite tomato plant right now, ‘Dwarf Medium Ruffled Pink Oblate.’ Look at those thick, ruffly leaves! Tomatoes are on the way.

There’s lots more in the details but I’d rather reveal those slowly over time.

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Hibiscus Drink

Photo by Gayla Trail  All Rights Reserved

The rooftop garden is finally set up for outdoor living and the heat has suddenly cranked up, which means it’s summer drink time. I’ve taken to making up bright red batches of roselle, aka sorrel (not to be confused with the cold hardy herb Rumex acetosa), a tangy and refreshing ginger infused hibiscus drink popular in the West Indies. I first learned how to make the Mexican version, agua de jamaica, about 10 years ago on a trip to Oaxaca City, but prefer the addition of ginger for extra zip.

Photo by Gayla Trail  All Rights Reserved

Whatever the name, both drinks are made using the flower calyces of the tropical, heat-loving plant Hibiscus sabdariffa. About the closest climate for growing is Florida, so the drink doesn’t exactly qualify as local eating way up here in Toronto. If you’re making it in a tropical country then you’ll have access to fresh flower parts, but here in Toronto we’ve got a large Caribbean community so it’s easy enough to find packages of dried flowers in West Indian food shops. I get mine from a store that’s only a block away.

Optional variations on the drink include adding fizzy water (we like this best), orange zest, cloves, lime, or a couple of shots of rum to make rum punch.

Ingredients

  • 1 cup hibiscus calyces (dried or fresh)
  • 1 tablespoon chopped, fresh ginger
  • 1 tablespoon cane sugar, honey, or agave syrup (or to taste)
  • 4 cups hot water

Method

  1. Steep hibiscus calyces, ginger, and sugar in hot water for several hours.
  2. Once cooled, place in the fridge and continue to steep for as little or as long as you prefer (up to 2 days).
  3. Strain out the plant parts and serve with ice.

Makes approx. 4 cups.

More Summertime Drinks

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Chitting Potatoes

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I grew this potato variety, ‘Purple Peruvian’ in a big trash can out on the roof last year. Unfortunately, you’ll have to wait until spring 2010 to see a picture of that… or read about it for that matter.

Anybookpublishingtakestoolong, it’s a pretty little fingerling variety with purple flowers that grows well in containers. I can only guess that this is because it is small to begin with and it is difficult to grow anything much larger than new potatoes in containers. In short, if you’re looking for a variety to grow, try this one. I like that it’s purple inside as well as out and makes purplish mashed potatoes.

I fully intended to grow a different variety this year, but then these sprouted and I was left without a choice. Well, I suppose there is always a choice, but this year’s roof garden is taking form primarily by happenstance and a general going with the flow. I guess you could say that my newly evolving garden kung-fu style is all about being like water, or Bruce Lee, or whatever.

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Spring Ramps

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Ramps, aka wild leeks, are a wild North American onion-like plant that pop up in forested areas in early-mid spring. The season for ramps is short, typically no more than a few weeks between April and May depending on your location.

Believe me when I say that they are GOOD. Ramps resemble scallions except that the leaves are large and flat at the top rather than tubular. I’d describe the taste as an earthy onion or leek with the flavor of tender young garlic dominating. The garlic smell is strong with this one — our entire apartment reeks of it when we’re preparing them as does anyone who consumes them raw.

Ramps are best used in place of leeks or onions. Look for recipes in which either ingredient is the star of the show such as potato and ramp soup, ramp pesto, ramp butter, or ramp pizza. I’m considering this Fiddlehead Ramp Risotto since we currently have both on hand.

If you happen upon a seller at a farmers’ market this weekend I suggest snatching a big bundle up as fast as you can — I arrived too late at my local market last week and missed out completely. This week I made sure to get there early and grabbed up 2 lbs so we would have enough to preserve and enjoy in the coming months. There was no way I was going to go without this year. We concocted a homemade spelt gnocchi with fresh pea and ramp pesto dish last spring that quickly became our favourite way to use them up. And then we each gained 10 lbs. I’ve been salivating over day dreams of that dish for an entire year. Of course I did not write it down as I made it, but will write it up here when I’ve got it figured out, again.

Preserving Ramps

There are lots of ways to preserve ramps, from canning to pickling to kimchi, but I prefer freezing. The leaves turn mushy and a little bit gross after freezing but the bulbs are fine. To get around the problem, I freeze the bulbs whole but turn the leaves into pesto.

  1. Slice off the roots and discard. Chop the bulb off and separate from the green leaves.
  2. Wash and dry the bulbs and freeze them whole, packed into freezable containers or baggies.
  3. Loosely chop the remaining green leaves and wash. Dry them thoroughly using a salad spinner or a towel.
  4. Finely chop the leaves in a food processor with a dash of salt and a few splashes of olive oil (about 3-4 cups leaves to a 1/2 cup of oil). The goal is to create a moist, spreadable paste. It shouldn’t be dripping, but it shouldn’t be dry either.
  5. You can add cheese and nuts to make a true pesto paste but I prefer to leave mine plain to keep it flexible for all sorts of uses.
  6. Pack into small baggies or small freezable containers and freeze. You can also portion it out by freezing in ice cube trays and later popping them into long term storage containers once they’ve formed into hardened cubes.

Cook small amounts of the bulbs and leaves together, or use separately as you see fit. The leaves tend to have a milder flavour than the bulbs, but are less flexible because of the added olive oil.

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Apple Blossom Therapy

Photo by Gayla Trail  All Rights Reserved

Spring blooms often feel so much more fleeting than those that emerge in the summer. I suspect I’m more aware of that this year since I’ve had much less chance to get out on regular walks and take in each new development. How did it get to be mid-May already? When I came upon this apple tree in full bloom yesterday, I thought to myself that I had better stop for a few minutes and memorize the smell now, because the next time I walk past the blooms will be gone. It only happens once a year.

Standing underneath the fragrant canopy and breathing deeply for five minutes turned out to be pretty good stress relief, too.

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