Gina and Rob's Winter Larder

Gina and Rob, our esteemed registrars have been gardening intensively in their plots.  They store much of what they harvest and here is a quick narrative and inventory of what they are eating from their winter larder.

As we continue to enjoy our fresh garlic supply, I look forward to my currently growing garlic that had been slumbering since the fall covered by a bed of leaves. I briefly recall what fruits of the 2014 MCGA  season am I still eating now in March 2015...

I just dug up some potatoes in mid-February that had been winter stored (left right in the ground) where they grew last summer - and they are yummy!
  

I have some frozen rhubarb that is ready to be made into rhubarb preserves/jam.

Ready for use, I still have tons of fresh, organic garlic (my husband often eats 5 cloves of freshly-baked garlic on toast each day!).

We have many freshly-picked late-summer tomatoes now canned in glass jars, ready to be made into a flavorful spaghetti sauce.

From the freezer, I just cooked some of my frozen Swiss chard that became the main part of a hearty soup.

I still have carefully stored delicata winter squash that's ready for quick cooking in the oven or microwave...

Cilantro seeds are ready to be crushed into coriander, but might become this year's cilantro plants if I plant them in the soil.

My dehydrated celery, onions, and yellow squash slices are being used in soup making this winter.

I am already picking fresh chives and Chinese garlic chives straight from the garden!

My frozen shredded zucchini is just waiting to be used in soups and zucchini bread...

As you plan your gardens, consider what plants you'd like to grow and what plants you would like to eat so that you can enjoy their bounty in the spring, summer, fall and winter... it took years to figure it out, but year by year there was more that we could can, freeze, dehydrate and preserve.

This Saturday, March 14th, I will drive to Seattle to obtain from the Seattle Tilth Plant sale most of my organic vegetable starts.  I have orders from a couple of my gardening friends to get them broccoli starts in particular.  

They have lots of variety all in one place, they have 3 free classes on gardening.  They wrote my favorite reference book specifically written for this climate:  Maritime Northwest Garden Guide, 2014 ($16.95 plus tax is about $20) with month by month listing of what to plant as seed/start and what particular varieties do well in the Pacific Northwest.  This is the book to own if you are going to own a single gardening book= true advice from Patty (our gardening neighbor) 3 years ago.  If you would like me to pick up a book and not to have to pay for shipping, email me at  Rob.Gina5@gmail.com

Easy Ways to Extend Your Gardening Season

Spring seems to have come early to the Pacific Northwest.  I heard someone mention we are 10 weeks ahead of schedule. Many gardeners are itching to get their seeds and starts into the ground.  I was at PCC in Redmond today and they already sellling starts like herbs, kale, strawberries and greens.  You CAN begin gardening now IF you take precautions and protect your crops from frost and cold overnight temperatures.

Quick reminder:  The water does not get turned on until the last frost date which in our area can be as late a April!

Here are some examples of ways to extend your season in Spring and in the Fall:

High tunnel

High tunnels are essentially small green houses, they are called high tunnels because there is usually a door that one can walk into and most of the time you can stand up in a high tunnel.   I would love to have a mini greenhouse like this but am going to shelve that plan for when I have a large enough space in my backyard for it.

Low Tunnel

Low tunnels are perfect for p-patch gardening.  They are called low tunnels because usually one cannot walk under them.  They can be installed into garden beds or straight into the ground. The supports you use for your low tunnel can vary, PVC pipes are used as well as electrical conduit (this has to be bent with a conduit bender before use) or you can purchase lightweight metal supports to hold up your covering(s). Low tunnels are easy to disassemble as the weather warms up.

Plastic film (the thicker the better) and garden fabric can both be used as covers.  Both have advantages and disadvantages:  on super sunny days the plastic film may get too hot and your plants inside may burn, on rainy days they will keep the rain off but then you will have to water your plants inside, which may involve rolling up one side of the low tunnel to access the plants.  The garden fabric is more breathable, it allows air and rain to your plants but it is a fabric and tends to rip more easily than they heavy duty plastic film.  Both methods are great to retaining heat but also for excluding outside pest, they both however INCLUDE inside pests like slugs and snails.  Be sure to bait for slugs or pick them off in the cool of the evening.

Cold Frames

Cold frames are a wonderful place to start seeds and overwinter plants.  They are usually made from wood and glass or wood and plastic sheeting. There are many cold frames plans on the internet available. Oftentimes cold frames are heavy because they are mostly made of wood, find a good study place to keep them and they will protect your plants for many seasons to come.  Small and lightweight cold frames are available for sale but they are often flimsy, you will have to try them out and decide if they are worth the assembly time and cost.

Keep in mind that a cold frame is smaller in area than many low tunnels and it can get very hot in there.  It is suggested that you install and automatic vent  opener that opens the top pf the cold frame on a particularly warm day.  See photo below, this vent opener will save your seedlings and plants from really baking in the sun.

Cloches

Cloche is French for 'hat', In the garden, cloches are anything that protect your plants and gives them extra warmth.  One can use glass cloches, upturned liter bottles, milk cartons and 5 gallon water containers.  Remember to drill ventilation holes and secure lightweight plastic cloches or they may blow away in the wind.

I use 5 gallon water container and I think it is a great way to recycle.  Beware that it will get hot in there, Watch your plants carefully to see if it might be getting too warm under the cloche.  As you prepare to take the cloche off, make sure you harden off the plants that have been protected underneath.  Gradually, expose them to full sun, wind and nighttime temperatures for 7-10 days before you completely take the cloche off and leave them to fend for themselves.

There are many, many, other season extending products on the market, It is a great idea to walk around the garden, chat with your neighbors and get their opinions of what works for them and might be convenient for you.

Happy Gardening!

-Gia

Get to Know Your Asian Herbs

I almost titled this blog post, Get to Know Your Vietnamese Herbs but realized quickly that

 many Asian countries value these herbs.  I was introduced to all the herbs below through Vietnamese cuisine.  Both of my parents were born and grew up in Vietnam even though we are ethnically Chinese.  We grew, sold and ate these greens daily.

Fresh herbs are essential to Vietnamese cuisine; their flavors and perfumes enliven
countless foods. Raw leaves are tucked into rice paper rolls, dropped into hot soups, mixed into cool salads and noodle bowls, stir-fried other vegetables and meats.

(Click on the names of the herbs below to see more information on them.)

Spearmint

Spearmint is must for pho as well as fresh Vietnamese summer rolls.  Beware of these very prolific plants that grow anywhere.  Their very large roots require containment in a large pot for the best harvest.  

Vietnamese Coriander

Called Ram Rau in Vietnamese, this herb is used is many, many dishes.  It is a weed in the tropics and very invasive.  Grow in a container with access to lots of fresh water, do not allow to dry out.  It is hard to find seeds for this plant.  Visit an Asian market and grow this herb from cuttings.

Garlic Chives

Garlic chives are great stir fried in many different dishes.  My favorite way to eat them is in an omelette.  Very easy to grow from seeds and starts, needs no special care.  They are essential in pot stickers and/or dumplings of all sorts.

Perilla leaf sometimes AKA Shiso

This fragrant herb is delicious when stir fried with clams and black bean sauce, my dad's specialty.  Easy to care for and easy to grow.

Eryngium foetidum

Another delicious herb used in pho and noodle bowls. It is a slow growing, very tender annual and must be kept away from frost.  Beware the spiky seed heads when they flower.  Eat only the leaves and slice them into thin ribbons.

Houttuynia Cordata

This adorable plant is a garden thug, grow in containers to keep it under control.  Used in many, many dishes, can be eaten raw or cooked.  My mom uses this in summer rolls.

-Gia

Seed Starting Cool Season Greens

When I start cool season greens indoors, (I don't do this every year) I begin in February.  These greens usually take 5-10 days to germinate, then it takes 2-4 weeks for them to grow enough to fill my peat pellets.  I usually do not bother to plant them in larger 4 inch pots because they are so easy to grow and plant outside. By the time March comes around, the possibility of a final blast of snow has usually passed. (Although we did have a light dusting of snow in April about 5 years ago.)

To see a seed staring 101 blog post, click here.

Jiffy peat pellets

This year I have decided to focus on growing my greens.  I recently came across a couple articles that have dethroned my precious kale as the most nutritious green out there.  I am determined to try to grow more variety for me and my family. 

The most difficult, super nutritious green to grow seems to be watercress.  I adore the flavor raw and in soups. They do best in cool running water with part shade,  I wonder if my sister is still holding on to that baby pool I  loaned her several years ago?

-Gia

Final Tomato Tasting of the Summer-Pineapple (Yes you read right!)

Shirley, one of our gardeners grew this variety and she stated it tasted more like a regular tomato and not much like pineapple.  The flavor is very sweet and fruity; good yields!  One taste will transport you back in time with that great old-fashioned, full bodied tomato flavor.

This indeterminate produces 1-2 pound fruit in 75-95 days.  The yellow fruit has red marbling through the flesh.  This gorgeous tomato is still bearing heavily as of September 27! 

It looks amazing and get great reviews online, I might have to try them next year.  Thank you for the photos Shirley!

1 pound fruit.

Beautiful red marbling.

How to Grow Eggplant

I (Gia) am the type of gardener who likes challenges.  If someone says "it can't be grown in the Pacific Northwest", I am just the type of gardener who tries to grow it.

There are quite a few veggies that reputedly "don't" grow well in the Greater Seattle Area.  Here is a short list:  

1.  Okra
2.  Melons
3.  Eggplant

These sun lovers usually do not fare well at our community garden but for two years in a row I've had success with eggplants and I would like to share my success with you.  

I planted six eggplants: 2 Satin Beauty, 2 Japanese long, 1 Millionaire and 1 Green Apple.  They have all done wonderfully well this year!   I bought all my eggplants from local hardware stores, they are organic and started as 4 inch potted plants.

Here is a quick "How To" tutorial on how I got such great results!

Firstly, I prepared my raised bed in April (you can also do this in May). I like raised beds or large pots for these heat lovers.  I peeled back the industrial black plastic that had been covering the plot the year before and I added fresh compost and 5 pounds of rock dust to the 3 x 15 foot row.  I then re-covered the raised bed and let the soil heat up for the next 2 months.  (See black plastic in photo below)

Secondly, I purchased my starts in mid-May and let them harden off at home for 7-10 days.  After the acclimation period, I introduced my starts to the garden.  I placed the 4 inch starts in a warm location in my plot for another week to see if they could handle being out in the wide open garden.  I watched them carefully for frost damage or cold stress during this week.  If they fared well after a week then they were ready to be planted into their permanent growing locations.  If not, I coddled then for another week until it was warm enough for them to be happy outside 24/7 at MCGA.

Thirdly,  I planted them 2-3 feet apart with a large stake next to each plant as they can get heavy when loaded with fruit.  In each planting hole I added 1 cup of organic vegetable fertilizer. Remember since these are sun loving plants, do not place them in a location in which they will be shaded whatsoever by other plants.  I watered the starts every 2-3 days until they started to flower.  After they began to flower, I watered every 3-4 days and I fed them every two weeks with an organic liquid fertilizer for vegetables.

Lastly, I staked the plants when necessary, I pruned away all dead and/or damaged leaves, I dusted with diatomaceous earth when the flea beetles started coming around and eventually the plants' growth outpaced the flea beetles.  Harvest when the eggplants reach the desired size, cut the thick stems with pruning shears and watch out for thorns!

I watched these beauties grow for almost three months and felt a certain amount of pride when I gave away my largest eggplant to a fellow gardener.

*Now onto conquer growing a proper melon!

 Satin Beauty-a very prolific plant.  Each plant has 6-8 large 2-3 pound fruits.

 

Satin Beauty and Japanese Long

Satin Beauty, Japanese long, Satin Beauty and Green Apple

Millionaire and Green Apple

Summer Veggie Stew aka Caponata aka Ratatouille

I do not claim to be French or Italian but love the food of both countries.  This veggie stew is so versatile because you can use almost any summer vegetable you want.  True caponata MUST have eggplant, true ratatouille MUST have zucchini, I mix in a little bit of this and a little bit of that and call it delicious.   One of my sisters, who shall not be named, loves it so much she never has only one bowl.  The recipe is super simple and makes us of all our homegrown produce.

Step 1:  Cut up all your veggies to about the same size. Use whatever you have on hand, I've included:  onions, garlic, romano beans, eggplant and summer squash.  Other add-ins are:  fresh carrots, zucchini, shallots, thicker/older green beans.  

Step 2:  Heat up a good amount of olive oil on medium heat, add veggies a little at a time until all have been added to a thick bottom pot like a dutch oven.  Season with salt and pepper, saute all the veggies together until they are brown and caramelized.  (You will see brown bits sticking to the bottom of your pan.)  Add a squeeze or a tablespoon of tomato paste to the pot and saute with all the veggies, do not let the paste burn but do let it get brown.

Step 3:  When the veggies are all browned, add 1-2  15 oz. can(s) of tomato product.  It can be tomato sauce, diced tomatoes, crushed, or stewed tomatoes.  Now the fun part,  add a bit of cider vinegar (start with a couple tablespoons) and follow the vinegar with a bit of sugar (start with a couple teaspoons).  This makes a wonderful agrodolce sauce that is lightly sweet and sour.  After the stew comes to a boil, lower heat and cover.  Simmer for 15-20 minutes then taste for seasonings.  You can always add a sprig of bay leaf, thyme or rosemary at this time.  Adjust the salt, vinegar and sugar to your taste.  When all the veggies are al dente, remove the cover and turn the heat up to medium.  Allow some of the sauce to reduce and then you are ready to eat!  Buon appetito!