Reminder

Summer squash seeds started on April 11th.

Container Carrots Part Deux

They're predicting frost in our area already, so I'm glad that these beauties were ready to be harvested. They came out of the growing pot and went straight into the soup pot.

Bucket O' Carrots

When I posted this photo on a Facebook page about container gardening, I didn't expect it to get too much attention. But so far, over 180 people have given it the thumbs up! It's amazing that so many people have a positive view of using a discarded bucket, some soil and water to grow carrots.

There Are Russians Blushin' In My Garden

No need for alarm people. Russian Persimmon tomatoes pose no threat to national security. However, your waistline may be in trouble should you ever sample the delicious preserves that can be made from them. By the way, in the interest of full disclosure, please be aware that no collusion was required to grow these tomatoes, just a modest sized container.

Grow Some Bananas In Your Garden.

Banana Leg tomatoes are finally ripening in the garden and they are most welcome.

Jalapeño Booster

This season it was a special treat to celebrate the arrival of the jalapeño blossoms with a ceremony to honor Tlaloc, the ancient Aztec god of the rain, earthly fertility and water during the blood moon that occurred earlier last month. It was much simpler than the ritual for Tonacatecuhtli as no Vestal Virgins were required. And legend says that because of the lunar event, the peppers should be especially spicy.

Patio Gold

These tomatoes bred specifically for containers seem right at home in my repurposed trash receptacle.

New This Year

I'm growing Japanese Giant Red Mustard for the first time. It is supposed to have a unique and slightly spicy taste that makes it an excellent side dish. I can't wait to discover if that is true.

Emerging Lettuce

Cilantro Spring

The nights aren't warm enough yet here for me to put out my container cilantro plants, even in my mini-greenhouse. I'm hoping for a warm-up soon because they need to be repotted into larger containers that won't fit on a window sill.

Fast Food

While today is National Fast Food Day, when it comes to gardeners, fast food doesn't have the same meaning as it might for others. After all, what could be faster than getting your food fresh from containers located on your window sill and patio or from the garden only a few steps from your door?

Of course, there are those who would argue that it takes time to produce all of that produce. So it's not really fast at all. However, the meat, fish and veggies used in the production of  meals for fast food restaurants doesn't just appear in an instant from out of nowhere. So all things being equal, gardeners are quite justified in calling what they eat fast food. It's all in how you look at things, isn't it?

The Year Of The Cabbage

Nine pots, eight harvests. From soup to casserole. From coleslaw to kapusta. It's been a very, merry cabbage year. Let's do it again sometime soon.

Each type of cabbage has its own unique flavor and nutrient profile, but all contain the cancer-fighting glucosinolates and good levels of vitamin C and K.

1. Green Cabbage

This is the most common variety. Pale in color and with tight leaves, it is great for slaws, salads and stir-fries.
Varieties include: Grenadier, Charmant, and January King.

2. Savoy (Curly Cabbage)

Savoy cabbage has looser, crinkled leaves. It is a great addition to your regular green salad, or as the wrapping for a raw burrito.
Varieties: Salarite, Savonarch, Promasa and Wivoy.

3. Napa (Chinese Cabbage)

This popular variety has light green, narrow, crinkled leaves. The leaves are more delicate than those of its green cousin, so they cook much more quickly. It is delicious in salads, curries or just very lightly steamed.

4. Bok Choy

Bok Choy has dark green leaves and white stems and a much different shape than the cabbage you may be used to. Wonderful both raw and cooked, the stems have a sweet flavor when fresh. Other varities: Michihli, Pe-Tsai, Tai-sai, Lei-choi and Pakchoi.

5. Red Cabbage

If I had named this group, I probably would have called them purple rather than red, but don’t let the color deter you. You can use red cabbage in pretty much the same way as the common green variety, and it has a higher lever of protective phytonutrients then its green counterpart. Other varieties of red cabbage: Meteor, Red Rodan, Ruby Ball and Scarlet O’Hara.

Freeze Dried Tomatoes

This is what happened when I left some container cherry tomatoes in the refrigerator for an entire winter.

And this is what happened when I planted some of them.

First Ever Container Potato Harvest

I had hoped for more and bigger spuds, but I guess it would be wrong of me to complain too much. Next season I'll have to put them in sooner.

Not What I Expected

According to the seed packet, this was supposed to be a Kincho Hybrid melon. But what I got looks more like a green cantaloupe. No matter, It tastes GREAT!

Cilantro In Ecstascy

While I have more than a little concern that we are only a few weeks away from serious snow here in NWI, it's nice to see my potted cilantro luxuriating in the cooler temperatures of autumn. If my plants are happy, I'm happy. 

Full Circle

Now that the worst of the summer's heat is behind us and the cool temperatures are with us once again, there's time to squeeze in one more round of lettuce before Old Man Winter makes outdoor gardening impossible in this neck of the woods.

Baby It's Cole Inside

It doesn't take much cabbage to make a tasty coleslaw. And it can be as simple or as complex as you like. It can be spicy or plain. It can be sweet or savory. It can be coarse or fine. It can be... Well, you get the idea. And before I forget, when it's made from cabbage fresh from the garden, that just adds another dimension of taste that simply can't be duplicated by what you'll find in your local store. May I suggest that you try your slaw over a BBQ  pulled pork or BBQ shredded chicken sandwich? The taste and texture will up your sandwich game.

Herbs For The Catch Of The Day

National Hunting and Fishing Day is celebrated on the fourth Saturday of every September. And while I've never been a fan of gunpowder and loud noises, I have had the pleasure of enjoying the relaxing activity of fishing. And as it turns out, there are several herbs that are relatively easy to grow in the garden that greatly enhance the flavor of fish.

• As many of you may have already guessed, basil is at the top of the list. I have found that lemon basil pairs well with many different types of fish and I've even used it to enhance the flavor of my crock pot fish chowder.
• Chives are another herb that add a nice accent to fish dishes whether they are sprinkled on top after the fish is done or cooked along with it.
• Rosemary is a wonderful herb for fish whether it's fresh or dried. But be aware that fresh rosemary has stronger citrus notes than its dry form.
• Sage also goes well with fish. However, its use requires care and a light hand as its intensity increases with cooking or if it is frozen before being used in dishes.
• And although many Americans don't grow it, French tarragon, which is well suited for even a windowsill garden, adds a light, delicate flavor to fish dishes. 

So there you have it, a short list of flavor enhancers for your next fish dish. Give them each a try and see which one(s) suit your fancy.

Round 2?

It looks as though my container butterbush squash plant is trying to produce a second crop. Unfortunately, the traditional first frost date in this area is less that a month away. I don't think these squash will mature before then, but I'll hope for the best.