Saturday, September 1, 2012

Ready for Flavor

This new addition to the garden is a lemongrass plant that we bought at the Madison, WI farmers market. Next spring we can divide it to create a border of lush grasses which is also an integral ingredient in Thai cooking. Harvest the stem at the soil line and crush or finely chop to steep in broths and sauces to add a wonderful lemon flavor!

Continuing to Grow


 For a long time, we have heard about a technique called hugelkultur, in which a raised bed is created by covering a pile of rotting wood with soil. The rotting logs are supposed to act like a sponge, holding more water in the soil, as well as providing housing for soil life and releasing nutrients for plant growth as they break down. We utilized this technique to create a nice, new home for our fall vegetable seeds. This bed had been cover-cropped with hairy vetch during the spring and fallow for the summer. The first step was to pile  some old stacked firewood into a depression on the downslope (right side in photo) side of the bed. Then a few longer trunk pieces were used to help support the soil of the raised bed. Then we seeded radish, carrot, and beets in a nice design throughout the bed and around an existing poke weed that planted itself into the garden and has pretty, deep purple berries.  Lettuce and turnip will be added in a few weeks.
A triangular planting of seeds creates more consistent vegetation coverage across the bed than rows do
Radishes beginning to sprout
Berries beginning to form on the poke weed, whose young leaves are edible  in the spring but poisonous otherwise

The Colors of Summer

Our typical harvest for the month of August has been some okra (whatever we catch before it gets too large and woody at which point we let it age to save seed for next year), eggplant, hot peppers, and a few cherry tomatoes, especially sun golds and blondkofpchen. It creates such a nice basket of bold colors.

Ripe Serranos are abundant
Mature okra pods

Eggplant ready to be harvested