Vegetable Garden Update

Where did Summer go! Wow! Fall is here! Just wanted to catch-up with whats happening here in the garden, with a look at some of our summer treats!

Tomatoes! Lots more to come! My favourite way to preserve them is Slow Roasting, for sauce and confit!

Cucumbers, Jalapeños and Thai Dragon peppers have been pickled & Candied!

      

Candied Jalapeño & Garlic! Thank you Lynda for this recipe!

        

Scarlet Runner Beans, Eggplant and Zucchini have been Roasted as well! Mostly for soup!

They will all be a lovely taste of summer in the middle of winter!

         

We’ve made Pesto, Spiralized, Grilled, Roasted and tossed Veggies in Salads!

       

Thoroughly enjoying our harvest!

Oh , yes ,Garlic did well, and the Tromboncino Squash was fun to grow! Look at the length  of it!

We grew enough Zucchini and Squash this year that we were able to cook the blossoms ! My frying skills are not good but it didn’t matter, they were amazing stuffed with cheese , fresh herbs and lightly fried! How Decadent!

 

Im also drying herbs and hot peppers.

  

I just gathered these baskets and apples 2 days ago, there is still plenty growing and seeds that have just been started!

  

Loved these flowers this year! Sad to see them go but ” To Everything There is A Season! ”

Bring on Fall! 😉

January 2016!

This month has flown by! We are busy working on a reno, so there hasn’t been much time for the garden or this blog 😉

I’m getting anxious to get outside to do some real work , I did manage to take a few quick pictures..

These came from the garden last night …

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The potatoes that I planted late last year have actually grown through the winter! 015

Arugula is thriving, even with dark cool damp days…

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The onions and carrots have survived , if I get a proper cover on them they should continue to do well…

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same with celery …

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Cauliflower sure has made news these days, veggies in general, with sky rocketing prices! Crazy! I don’t really understand why we are buying these from other countries when they grow virtually trouble free, in the dead of winter, right in our own backyard! Hmmm… What do I know…

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Well, I do  know, what is growing in my little garden  is looking  promising , with an early start! 🙂

Check out the Garlic!

 

 

Our Garden In November; Fall/Winter Veggies

Fall is quickly feeling more like winter, with cooler, damp , short days.

When the sun shines  its a welcome reprieve! I grabbed my camera to capture it and some of the plants that are still thriving…

I love the color and texture of the Kohlrabi with Parsley..

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Kohlrabi is an odd looking plant, completely edible, we used some leaves in our smoothie this morning.

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Cauliflower should be ready in week or so…

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Basil, in the Greenhouse, “In November” ! Crazy, but its is not happy with the cooler weather, maybe its the short days, well, its all coming out today!

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New Zealand Oka needs a good frost before its pulled up.

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The Potatoes seem to be growing well, but no baby spuds, yet!

Kale & Spring Sprouting Broccoli is loving this  weather.

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along with Arugula, Cauliflower and Cabbage

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In this bed there is Celery, Spinach, Lettuce, Chives and Thyme.

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Yes, the Celery is still growing, fingers crossed, that we get the mild winter predicted !

Endive, Mustard Greens and Alyssum need to come out of this bed to make room for Garlic…

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Blue Alyssum borders  Carrots, Onions and Kale

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Today all the remaining Peppers , Broccoli  Crowns and Beans were collected

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If all goes well, Broccoli should produce side shoots for a couple more months…Nov. 2015 021

Everything has had a good feeding with Kelp Extract!

Now its time, to get the Garlic in the ground and start a few more seeds for the greenhouse, more cool weather greens should work 😉

Here we go….

Happy 2014!!!

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We’re off to a great start….its been mild and dry for us on the Wet West Coast, with signs of spring starting to show…

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Iris & daffodils are popping up…

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The Robins have left us some berries…

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winter broccoli is producing well..

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more broccoli

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the peas have been struck by frost..

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but new flowers are growing..

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the celery I transplanted is sending up new shoots…next year they’ll go into the greenhouse

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isn’t the color of the January King Cabbage beautiful?

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Red Ball Brussels haven’t grown much, perhaps I didn’t transplant them early enough, something to try again this year….

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Looking forward to seeing how early we’ll have Walla Walla onions…they’ve done well under cover

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Garlic is just starting to show some signs of life…

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My list of what to do in the garden is starting to grow too 😉

Don’t you love the beginning of a New Year, there are so many possibilities…

Celery Harvest in Nov…

Last week we pulled up the celery, approx..12 plants

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they were big with lots of leaves..

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since I do like to push the limit with some plants and not really knowing what to do with all of it, ha, ha……I decided to try transplanting a couple to a warm spot covering them with lots of mulch..

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they are still looking good..

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Now..what to do with all of the celery…hmmm …I’ve made more  pesto with the leaves,  saving some for smoothies..

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chopped up a little for the freezer to use in stews, soups etc..

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The heart of this celery is so sweet, unlike the stems…

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I found an easy recipe for Cream Of Celery soup with out the cream…

Inspired by Jamie Oliver’s Cream Of Celery

Celery-1 head

Onions-1 large

Garlic- 1 clove

Sweat in a small amount of olive oil till tender, add seasonings and 1 Lt of Vegetable of Chicken Bouillon( I used low sodium)

Dried Dill-to taste ( I didn’t have parsley)

Pinch of cardamom ( I didn’t have Nutmeg)

Black Pepper to taste

simmer for approx. 15 min

Then I added a couple of tbsp. of Celery pesto

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let cool..

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puree

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Garnish with plain yogurt..

didn’t miss the cream at all 😉

we made several batches that are now in the freezer ..

Celery Almond Pesto …Yum!

What to do with all of your beautiful celery greens? This recipe is a hit..

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Thank-you to –

SheSimmers

I found her recipe for Celery Almond Pesto; mine is just a little different!

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I used 4c of celery leaves

1/3 cup of whole almonds (not blanched)

2 large garlic cloves

1/3 cup parmigiano reggiano

2/3 cup olive oil( this is a little too much for me)

Lemon juice to taste

Chopped nuts and garlic together, grated the cheese

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added to celery leaves and blended, slowly adding olive oil

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then stirred in the lemon juice…

Look at the color of this. I hope its as intense on your screen, it is so vibrant  and so is the flavor! More mild and sweeter than basil or garlic space pesto’s. Don’t throw away your greens….you should really try it 🙂

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Celery Pesto?

Were you wondering what to do with all of those celery leaves, it seems such a waste to discard them…

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I just had this conversation last night! Well.. Laura , this is for you 😉

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I found several websites today with recipes and nutritional info on the use of Celery Leaves…don’t throw them away, they are the best part of the plant, and you can use them in Pesto!

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Ok, I haven’t tried this…. yet…. but I’m excited to give a go since I have so much Celery, I love pesto.. and it almost time to harvest all of it!

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I’ve grown Tall Utah, it has really long slender stems and loads of green leaves

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they can be chopped into salads, stir-fry’s, soups, stews, dried or frozen …

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They can also be used in green smoothies!

Check out these links below if you would like the recipes or more information !

🙂

http://shesimmers.com/2010/04/celery-almond-pesto.html

http://www.mywholefoodromance.com/2013/09/celery-leaf-and-macadamia-pesto.html

http://www.green-talk.com/2010/09/24/celery-leaves-cook-or-discard-them/

http://www.newenglandcountrysoup.com/community/in-the-soup-garden-miraculous-mirepoix-part-two/