Wednesday, May 14, 2025

Hot Chocolate and Winter Socks

   Brr.

   I'm not sure what happened to the warm, sunny (albeit windy) weather we've had.  It feels like someone flipped a switch that sent us back to March.  It is overcast and 5 degrees this morning.  The furnace just kicked in.  I dug out winter socks and put them on.  After days of cold drinks and sunscreen, I want nothing more than hot chocolate and a cozy sweater right now.  

   There is a welcome drizzle outside but the overnight temps for the next 14 days is forecast to remain well below 10 degrees.  (Daytime temps forecast to be in the teens.)   If that's the case, planting the tomatoes and peppers might have to be put off until early June.  It has been years since that has been necessary!  It will also delay the planting of beans, squash, and cucumbers.    

   In the last few days, sunflowers, alyssum, candytuft, bachelor buttons, cosmos, kohlrabi, Green Beauty snow peas, zucchini (Fordhook), Early Prolific Yellow squash, and Swiss chard seeds were planted.  A few lavatera (Pink Blush), kale (assorted varieties), dahlia (Unwin's Mix), and cabbage (Copenhagen and Jersey Wakefield) seedlings were planted around the garden as well.  The dill (Bouquet) is about an inch tall and looking good.  A number of potato leaves have poked up in their grow bags.  The cooking peas (Swedish Red and Gold Harvest) have come up with gusto.

   The morning I began hardening off the tomatoes, I was startled to see a small deer quietly nibbling on the strawberry plants.  I scolded her from the step, but she merely looked up for a moment, then resumed her nibbling.  She decided she had had her fill when I approached her, turning and sauntering back toward the street.  R. set out stakes with scare tape throughout the strawberry bed that afternoon and, fortunately, the plants have since bounced back.  

   Deep, distinctive tracks indicate that a moose walked through the corner of the garden patch in the east garden a few nights ago.  It squished one garlic plant and narrowly missed another.

   Several small crows have been frequent visitors since we set out the bird bath.  In addition to drinking from it, they've been using it as a dip tank.  (More later, as that really deserves its own blog post.  I hope to capture pictures to illustrate what we've seen them doing!)

   Bees, bees, everywhere.  That makes me happy.  Wonderful to see so many after several years of having been able to count the number spotted on one hand.  Yesterday alone, I saw 6 big, fuzzy, mellow bumblebees.  Three of them had to be escorted out of the house.

   The kitties have been enjoying the double-decker hammock chairs that R. put together for them.  They are tucked against the lilac bush, in the shade.  Here, the cats can snooze or supervise us while we work outside.  The day R. set the chairs out, Lou decided to investigate...



 

Her sister was sleeping in that one, so...

 

 

In she went!


 

Bea, tucked away and sound asleep.

 


 

   May began with the arrival of some fun snail mail.  Last month, I mailed tomato seeds to a lady in Ontario who was seeking new varieties (one, in particular) to try in her garden.  As a thank-you, she sent me a greeting card with 3 pepper varieties enclosed, all of them new to me: Ají Escabeche (Peru), Padron (Spain), and Espelette (the Basque region).  An unexpected gesture that really made my day!   It is too late in the season to grow them this year, but I am eager to try them in the future.  

 

Saturday, May 3, 2025

Volunteer Garlic and The Rake-y Sessions

   Late April/early May has been mild, windy, and sunny.  Yesterday, the temperature reached 27 degrees C.  The day before, it was 22 degrees.  The next week's daytime temperatures have returned to warm-but-not-scorching norms of mid to high teens.

   It feels strange, but nice, to be so far ahead of things with garden prep.  R. has two of the three main garden plots tilled and the main raised beds turned and purged of quack grass.  He also filled dozens of pots and large containers with soil, so they are ready to be planted in the coming weeks.  

 Some of the containers along the north fence, ready for transplants:

 


 

   A combination of abysmal energy levels, vanishing muscle mass, and a sprained ankle has left me less productive than usual in terms of schlepping/garden work.  Weeding, tending to transplants, planting new batches of seeds for later transplants, and planning the garden layout have been my tasks these past two weeks.

   Oh, and relocating the volunteer garlic that has been popping up in the north and south gardens!  More than 20 volunteer garlic and 7 volunteer onions have come up.  I believe that is a record.  They have been relocated to various raised beds and are thriving.   Between what's growing in this year's garlic patch and the volunteers, our harvest this summer should more than make up for last year's Garlic Apocalypse.  

 

Planted in the garden so far...

April 17 

  • Carrots (Scarlet Nantes, Cosmic Purple, Jaune Obtus du Doubs, Pusa Asita Black, and Amarillo)

April 23

  • Dill (Bouquet)

April 24 

  • Potatoes (AmaRosa fingerling and Kennebec, left over from last Fall's harvest)
  • Gold Harvest dry cooking peas

April 30 

  • Transplanted the leeks outside (Giant Musselburgh) 

May 1 

  • Swedish Red dry cooking peas 
  • Dahlia tubers

 

New transplants started:

April 14

  • Calendula (Pacific Mix)
  •  Lavatera (Pink Blush - Dwarf)
  • Dahliettas (Unwin's Mix)
  • Shasta Daisy (Alaska)
  • Epazote 
  • Parsley (Italian Flat-Leaf and Curly)

April 25

  • Swiss Giant Pansy

April 23

  • Marigolds (Queen Sophia and Janie Bright)
  • Cosmos (Sensation Mix) 
  • Summer Savoury

May 3

  • Chinese Cabbage, (Hilton)
  • Pansy (Burpee hybrid - Springtime Mix)

   

   The kale and cabbage started in the milk jug greenhouses are doing well, and the daisies have germinated.  The calendula, dahliettas, lavatera, epazote, and a few marigolds (all started in mini pots) have germinated. Still waiting on the parsley, cosmos, and summer savoury (which is notoriously slow to get going).

 




 

Some of the smaller tomato transplants:

 


...and some of the leggier ones:

 


 

   LouLou's favourite summertime ritual has resumed.  After a hard afternoon of supervising our yard work, she enjoys nothing more than being combed with a lightweight flowerbed rake.  R. has the technique down to a science and has begun referring to these interactions (with a straight face) as LouLou's "Rake-y Sessions".  She ends up so blissed-out by these sessions.  Just look at the last picture - look at those toes!

 






Sunday, April 20, 2025

Focaccia Bread

I guess the sourdough starter was more robust than I thought!



 

   I've made this focaccia recipe (with a modification or two, which I'll include below) several times.  It's easy and produces a light, airy bread.

 

Sourdough Focaccia

Ingredients:

  • 1 cup sourdough starter
  • 1 cup warm water
  • 2 tsp salt
  • 1 T oil
  • 1 cup bread flour
  • 1 1/2 cups whole wheat flour

(Or you can just use 2.5 cups regular bread flour)

 

Instructions:

     Combine all ingredients in a bowl (sourdough + warm water first, then add other ingredients). Stir until well combined.  Allow to rest for ten minutes.

     Knead dough for five minutes, adding more flour if needed. Dough should be slightly tacky but not sticky. Form into a ball.

     Place dough in an oiled bowl and lightly cover with a damp tea towel or plastic wrap.  Allow to rise for approximately four to six hours (until dough has doubled).

     Put a small amount of olive oil on a baking sheet or in a lasagna pan.  Place the dough in the pan and shape it into a large rectangle on baking sheet/in lasagna pan.

     Brush small amount of olive oil on the top of the dough. Cover lightly with plastic wrap or a damp tea towel and let rise for another 2-3 hours (optional, but results in a lighter bread).

     Dimple dough with fingers and brush with olive oil.  Sprinkled desired toppings on the dough.  Woody herbs (like rosemary, oregano, and thyme) work best.  Some people like to add sun-dried tomatoes, pesto, chopped sweet onions, dehydrated onions, or cheese.  Lightly sprinkle coarse salt over dough (optional)

     Bake at 425 for approximately 15-20 minutes.  Let cool in pan 5-10 minutes, then turn bread out on a cooling rack.