Green Goddess Smoothie

I drink this everyday, it's a great way to get some greens in before my morning run and breakfast.

Green Goddess Smoothie
(adapted from Kris Carr)

makes 2 servings:
1 avocado
1 cored and chopped granny smith apple
1 chopped organic cucumber
A fistful of organic kale
filtered water

*leftovers keep for a day in the fridge

hot as hell with a side of drought

Black-Eyed Susan

Nashville saw its hottest day ever June 29, at 109 degrees. Throughout this summer we have shattered existing high temperature records and last week we had multiple 104-degree days. Not only was June one of the hottest months on record, it was also one of the driest and we are in the midst of a full-on drought.

Pretty much any plant not being watered regularly is a plant that is struggling. We will lose many trees this summer due to the high heat and drought conditions. Species that appear to be struggling the most include Sycamore (Platanus), Tulip Poplar (Liriodenron), and Redbud (Cercis).

These ArborRain watering bags will help newly planted trees and shrubs. The peppers and herbs are doing great. Of my tomatoes, only the Super Sweet 100, Yellow Pear, and Romas are performing well. A native Black Eyed Susan (Rudbeckia) is pictured above, and is the only thing alive in that scorched field.

green peppers

tomatoes

With all of the blackberries I harvested from the backyard, I made a blackberry-peach cobbler that wasn't too shabby. This is the tried and true easy-peasy fruit cobbler recipe I used; simply switch out the fruit for whatever is in season or (in the freezer) at the time.

cucumber salad

The garden is growing well. The knockout roses are thriving and blooming more everyday. The peppers and herbs are very productive but I’ve had a paltry tomato yield. Finally, we had a good thunderstorm and with it almost two inches of rain this week!

Cucumber salad uses fresh ingredients right from the garden. This recipe is a blend of several sources including friends and neighbors (who supplied the banana peppers) and Jamie Oliver. I added the garbanzo beans to boost the protein and iron content. This salad was even better after a few days of marinating.

cucumber salad:
*1 large cucumber, peeled and chopped
*1 large tomato, chopped
*3 banana peppers, sliced
*1 can garbanzo beans

dressing:
*3 Tbsp. extra virgin olive oil
*1 Tbsp. lemon juice
*1 heaping Tbsp. natural yogurt
*salt and pepper to taste

1. mix salad ingredients in a large bowl
2. mix dressing ingredients in a mason jar
3. combine salad and dressing, mixing well
4. chill at least 1 hour before serving

serves 3-4

Fresh Salsa from the Garden

“The mysteries of germination and flowering and fruiting engaged me from an early age, and the fact that by planting and working an ordinary patch of dirt you could in a few months’ time harvest things of taste and value was, for me, nature’s most enduring astonishment. It still is.” --Michael Pollan, The Omnivore’s Dilemma

I couldn’t agree more with Michael Pollan’s sentiment. Watching a seed transform before your very eyes into an edible or aesthetic wonder is nothing short of miraculous. And now, months after my initial sowing of lettuce seeds, I am enjoying a garden fresh salad almost every day.

The Swiss Chard and Sweet Peas are nearly ready to harvest as well. Since my last blog post, I have planted a Roma tomato, bell peppers (green and red), jalapenos and marigolds. I’ve utilized homegrown parsley, cilantro, and jalapeno pepper in several recipes including this Black Bean & Corn Salsa I made Memorial Day weekend:

salsa:
*1 (15oz.) can black beans, rinsed & drained
*1 can sweet corn, drained
*2 medium tomatoes, chopped
*3 bell peppers of different colors, seeded & diced
*1/4 cup diced red onion

dressing:
*1 clove minced garlic
*1/3 cup fresh cilantro
*1 Tbsp. minced fresh jalapeno pepper
*2 Tbsp. EVOO
*2 Tbsp. red wine vinegar
*2 Tbsp. fresh lime juice
*salt and pepper to taste

1. mix salsa ingredients in a large bowl
2. mix dressing ingredients in a mason jar
3. combine salsa and dressing, mixing well
4. chill at least 2 hours before serving

serves 6-8

serving suggestions:
*add chopped avocado just before serving
*this dressing gets better every day! (keep refrigerated)

guarding my garden!

Despite the 4’ tall mesh fencing, some critter/person is still nabbing all of my ripe Roma and Big Boy tomatoes, and stomping all over my Sedum in the process. For whatever reason, the Black Cherry’s have remained safe, and I’m hoping Mr. Stripey will look so strange to the tomato thief that those will be passed by as well.

I think I reached the peak of exasperation last week when once again we realized we had been had; without sign of a struggle with the fence or remnants of the ill-gotten treasure, it was gone without a trace. I became convinced that stealing someone’s vegetables was the lowest form of larceny, and began devising plans for video surveillance of the garden.

Maybe garden surveillance is a bit extreme, but short of that I'm running out of options. The 'Roma' and 'Big Boy' are still growing so much and I'm hopeful that I will be able to harvest just a few more this season. They are growing so much in fact that I had to use the nearby Butterfly Bush branches for support!

It is extremely frustrating to not be able to enjoy the proverbial ‘fruit’ of my labor, and equally frustrating that I’m not able to share with friends and neighbors. On a positive note, I have discovered that grilling cherry tomatoes is absolutely fabulous. We now put them on skewers with other chopped veggies and they have such a great flavor!

The basil is kicking it up a notch and the Rose of Sharon has really hit its stride too. My peppers have slowed down, and I finally cut back the Baptisia. Thankfully, I was able to collect some Hollyhock seeds before I cut them back to the ground; I’ll start those in the greenhouse this fall.

I have especially enjoyed watching the Monarch butterflies flutter around the Butterfly Bush lately. To watch them float around the lilac blooms is like witnessing an ethereal dance that defies gravity. Their elegant movements will mesmerize any visitor to the garden. These are truly amazing animals and I feel honored to host them on their migration.

le jardin de pizza

It has been 3 weeks since my last blog post and all I can say is I’ve been busy; and so has my garden. Last night we made a pizza using homegrown Roma tomatoes, basil, and bell peppers. It was so delicious, it has inspired this ‘pizza garden’ blog!

Part of the reason I have been too busy to blog was that I read 'My Life in France' in record time for my first book club meeting. Julia Child's book was absolutely delightful in every way; I felt as though I was travelling and eating all over France with her, ergo the blog's title. [Pizza, however, was not a part of her French culinary escapades.]

Pizza gardens are gardens that simply contain the ingredients one may want to put on a pizza. Looking into it, I found that ‘pizza gardens’ all usually contain at least tomatoes and basil. The rest of the ingredients/plants could include sweet peppers, hot peppers, oregano, onions, parsley, eggplant, scallions, rosemary, jalapeños, cilantro, spinach, etc.

This theme could be wildly popular with kids too; picture a raised vegetable/herb garden actually in the shape of a pizza pie, with dividers made to look like ‘slices’ of pizza! It was a lot of fun enjoying the ‘fruits’ of my vegetable garden labor. And as the Roma’s continue to ripen and the garden yields more peppers, I hope to try another pizza soon!

There are ‘Black Cherry’ tomatoes ripening everyday, from the bottom of the plant upward. That tomato plant is now almost 7’ tall. I also harvested my first ‘Big Boy’ tomato over the weekend and will be trying that soon. ‘Big Boy’ only has a few more tomatoes ripening so I’m a little disappointed in its yield.

‘Mr. Stripey’ has yet to produce any fruit, but I am hopeful as it continues to grow and flower. The other no-name tomatoes are still growing, but remain fruitless as well. The jalapeño plant is producing lots, though I have yet to actually try one. And the red bell pepper is growing like a weed, but hasn’t set fruit yet.

The Black-eyed Susan’s are blooming profusely, and look great next to the sedums which are finally flowering. The butterfly bush and Verbena are flowering nicely as well. Although I was surprised that the butterfly bush I relocated across the drive has a lighter bloom color, almost a soft pink/purple as opposed to the lilac of the parent plant.

The Rose of Sharon are starting to bloom more, but are darker in color than I was expecting. Now, the blooms are lilac with a darker, magenta eye. The hollyhocks have completely petered out and I see no signs of seed pods so I’ll be cutting them all back soon.

The mint is almost taking over that planting bed, but it is nice to smell. The evening primrose is still blooming, and its fragrance is light and lovely in the evenings. We’ve received plenty of rain lately, so I’ve been able to cut back on watering. Also, our mid-to-upper 90 degree days have cooled slightly. Until next time, happy gardening!

the image used above is not my creation, instead i found it here.

baby tomatoes!

While replacing the tomato stakes last weekend, I discovered I had baby tomatoes! There are baby Roma’s, and Black Cherry tomatoes. Still no fruit on any of the pepper plants or Big Boy and Mr. Stripey, but all have flowers. I think I’m still on track to be harvesting the first tomatoes at the end of the month.

The status of the herb ‘garden’ is virtually unchanged. I did have an opportunity to use some mint in a recipe I tried last week, Jamie Oliver’s ‘mini shell pasta with a creamy smoked bacon and pea sauce’ from his book, Food Revolution. It turned out quite well, click here for a link the recipe.

The Hollyhocks are still blooming (all white) and while I get annoyed with the mint most of the time, it is nice to have something covering up the Hollyhock’s unsightly legs. Also in the driveway planting bed, there are many flower buds forming on the Rose of Sharons, and the butterfly bush and black eyed susan’s that I relocated to the driveway bed are also doing well.

Out front, the Hellebores still have flowers, and the Oakleaf Hydrangeas are doing so well. This seems to be a particularly good year for hydrangeas in our area. ‘Not of this World’ is the first of my Daylilies to bloom, and the tiger lilies are still going strong. In the west side planting bed, the sedum is also about to bloom.

I’ve only had to water a few times all season, thankfully; that has saved time and money. I’m still fertilizing the veggies and herbs once or twice a week with a liquid fertilizer, but that’s really the only maintenance I’ve had time for lately.