Harvested: Borage, Onions, Garlic

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I just returned from my community garden plot where I harvested a ton of onions, garlic, and borage. They were all overflowing in the plot and some needed to be sacrificed for the good of the garden and future harvests. The garlic had already formed a few cloves each. I left plenty more that will stay put until the fall when they are fully formed. I’m figuring on some sort of soup for the borage. Something that would benefit from a cucumbery flavor. The flowers are good in fizzy beverages. The onions will become tonight’s meal, French Onion Soup.

Garlic and Onions

I also harvested my first cucumber (‘Parisian Pickling’), radish flowers, swiss chard and lots of herbs including basil (2 kinds), ‘Golden’ oregano, variegated marjoram, and garlic chives.

The valerian plants were COVERED in lady bug larvae! So exciting! Sorry no photos. I took my film camera with me.

Not a day has gone by over the last month where our meals haven’t been prepared with some percentage of harvest from the gardens. As the summer heats up that percentage is growing. Filling the fridge (and our bellies) with my own harvest is very satisfying. It just never grows old. And neither does bragging and gloating about it.

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Fingering the Pea Vines

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The Scene: The sun is about to disappear entirely and my rooftop is now mostly illuminated by the painfully bright and orange security light next door. I am still outside moving pots around and pinching back basil flowers. My neighbor steps outside.

Me: I have been gardening for 7 or 8 hours straight. It started with a trip for some container soil and then over to the community garden to swap out a tomato for a tomatillo plant leading to hours of this, that, and the next. I can’t stop. I am unstoppable. Nothing’s gonna stop me now. Please make me stop.

Neighbor: Pete Flower Sunshine (not his real name but one of those local weather news garden experts with a cheesy nickname that I can’t recall at this time) says it’s gonna be a scorcher this weekend and that you should not do any gardening. “Do NOT garden!”, he says. “Stay inside and relax!”, he says. “Whatever you do, do not garden!”

Me: Well, I should have had enough by now. I don’t want to be gardening in 40 degree temperatures. Tomorrow I can be found laying around with a wet towel on my head.

End scene.

The following morning I decide to watch an episode of Recreating Eden, a fantastic half-hour documentary show about gardeners and gardening that you should watch if you haven’t already. I am barely into the program before I find myself overcome with the urge to get outside and “finger some peas” [cough]. I MUST garden. No matter what I must get outside and garden. And so, just barely holding on until the end of the show, I rush downstairs to the street garden armed with worm castings, sea kelp, pruners, and assorted tools with the intention of doing just a little ‘light’ cleanup. Two hours later Davin and I are both extra sore, sweaty and covered in dirt having spent the entire time in full sun digging up a patch of daylilies that were recently crushed by yet another jerk looking for somewhere to urinate. In all fairness it was probably about 5-10 degrees cooler than the reported killer heatwave. But really, I have GOT to start planning my gardening activities and stop taking on large chores spontaneously. The garden looks just fine but I’m sure transplanting in those conditions was not easy on the plants. Do as I say, not as I do.

All-in-all I probably gardened for a total of 12-15 hours (I’m probably being generous here) over the course of 3 days. I could not stop. I had a lot to work out in my mind and a lot to procrastinate. Gardening is great for both. I didn’t come out with any solutions but I do feel satisfied with the massive list of activities that were accomplished and much less panicked about the things that were worrying me.

*In a recent Toronto Star article, writer Sonia Day noted that I was “fingering a pea vine” a phrase that sounds just a little bit dirty and one that I plan to use as a euphemism for gardening from now on.

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Lemon Mint: Neither Lemony or Minty Yet Still Pretty Darn Good

Monarda citriodora

Speaking of mint, check out the unique and gorgeous flowers on the ‘Lemon Mint’ plant. I purchased this particular variety as an impulse buy in early spring when herbs were 3 or 4 for $10 and I couldn’t steer my bike in the general area around known garden shops without popping in for “just a peek” and then finding myself tentatively and rather unsafely riding home with a basket full of something-or-other.

All of that just to say that I really had no idea what I was getting myself into when I bought this plant except that I was working on an expanding collection of mints and I’m constantly on the lookout for a lemony herb that can rival the fresh lemon zip of Lemon Verbena. I can tell you right now that despite the name ‘Lemon Mint’ doesn’t even make it into the parking lot of the stadium that holds the ring where possible contenders would go head-to-head with the mighty Lemon Verbena. It might make it onto the highway that leads to the parking lot of the stadium or maybe the fallow field next to the parking lot of the stadium but that’s only because I’m feeling generous.

But I digress.

So it turns out that the plant commonly referred to as ‘Lemon Mint’ is in fact a type of beebalm, Monarda citriodora to be exact. I noticed that it looked kinda odd (square, tought stems) and rather un-mentha-mint-like when I purchased it but REALLY started to notice a problem when the first flowers bloomed. This is another fine example of why common names are misleading. Monarda citriodora is in fact a member of the mint family but is not what you picture in your mind when you think mint. It is also commonly called: Lemon bee balm, horsemint, lemon bergamot, plains horsemint. This non-mint mint cousin prefers a sunny location but doesn’t mind a little bit of shade which is why it hasn’t keeled over from its current position in the shadiest spot of my community plot tucked in alongside the ‘Ginger’ and ‘Mojito’ mints.

Now that I know the true nature of this plant I plan to move it to a slightly sunnier position in the garden. As far as use goes the plant is most commonly brewed up as a tea or added to salads. The mint name is misleading since it does not have a refreshing minty taste (or much of a lemon taste for that matter) but has a much stronger, muskier, thyme/oregano flavor better suited to savory meals than summery beverages. I picked the flowers shown in the photo above several days ago and they have been thriving in a vase in my kitchen since without showing signs of wilt or petal drop.

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An Abundance of Mints

Mints

    There are roughly five mint varieties in this bouquet including clockwise from top right: Chocolate mint, Pear mint, Ginger mint, Lemon Mint (with the crazy flowers), and Mojito mint (not seen).

Mint has got to be the most abundant herb in the garden and as this year’s mint harvest picks up speed I’ve been trying to find ways to use up last year’s dried stock. Today I mixed up a batch of Claudia’s Mint Lemonade but added my own zip with a dash of dried lemon verbena and a tiny pinch of dried stevia to sweeten.

Both were brewed in a tea pot (a new Bee House pot purchased at Soko Hardware in San Francisco) along with the mint and added to the lemon juice once cool. I threw in some fresh orange mint clippings and two orange slices before putting the pitcher in the fridge to chill. I’m not a lemonade fan but my spouse Davin says that the addition of mint tea to the lemonade dilutes some of the tartness of the lemons (without adding much sweetener) and makes for a more refreshing, thirst-quenching drink.

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Four Types of Sage

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Yesterday afternoon I brought home a first harvest from the four different kinds of hardy sage (Salvia officinalis) I’ve got growing at the community garden. It’s not much, just a handful of clippings that I pinched off to make the plants grow bushier but it’s more than enough to make a whole lot of delicious scrambled eggs. I removed the flowers because I moved the flowering plants from my former plot earlier in the season and would rather they put their energy to getting well established and making lots of lush and tasty leaves than making babies so-to-speak.

The varieties:

  • Garden sage – Your standard, cold hardy, culinary sage. I am making it sound dull here but really you can’t beat the standard variety when it comes to hardiness and productivity. I grew a bunch of plants in my planter box a number of years ago and they survived for years getting larger and more prolific every season. This variety flowers like crazy after its first season — I like to snip a few off to put in a vase on my desk but you can eat them too or brew them into a tea. Leave a few in the garden where they will attract lots of pollinators and beneficial insects.
  • Purple Sage – I find this one to be less cold hardy than the garden sage but it will survive outdoors in colder climates if you give it lots of chance to establish itself and provide mulch or winter protection. I have grown it in the past and it never seems to get as large and bushy as the garden sage but the dark purple colour is just so pretty and makes a great contrast to the golden and tricolor sages. I am a sucker for just about anything purple in the garden.
  • Golden Sage – This variety seems to have the same issues as the purple but the chartreuse splashes in the leaves are hard to resist. Chartreuse is my other colour weakness. I’ve got the chartreuse/gold version of just about every herb (oregano, marjarom, etc) in my community plot this year.
  • Berggarten Sage – Similar to garden sage but with a dense, low growth and big, soft, oval leaves.

I have a fifth tricolor plant growing in a pot on the rooftop deck. I find the coloured sages are best for pots because they tend to stay on the smaller size and develop a really interesting topiary look if you remove the lower leaves and allow the plant to grow a woody bottom stem.

p.s Yep, those are my dirty fingernails in the photo above. Thanks to Davin for taking the photo.

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