Potato Harvest

Potato Harvest    

It was a beautiful coolish, sunny day (still drought-y out there).  Perfect for potato harvest.  Potato harvest feels a little bit like Christmas.  You can watch the potato plants growing - sometimes they yellow, sometimes they flower, sometimes they are green and lush and you just know that there is magic happening.  That's what happened this year.  The potato plants just kept growing and growing despite 115 degree temperatures and drought.  My expectations were high and my excitement was that of opening a long-anticipated gift.  

It's always fun and somewhat magical to dig up potatoes. This year it was slightly less fun as the soil took more "busting" than usual due to dryness. I try to work methodically so that I don't accidentally pierce the potatoes or lose any of the small ones.  Large potatoes go into storage.  Small potatoes go back to the garden shed for re-planting.  

Potato skin is somewhat delicate when first emerging from the soil.  I accidentally scraped a few when trying to remove dirt clods.  The skin will toughen as the potato cures.  Potatoes prefer to cure in the cool and shade.  I usually give them a quick bath to remove most of the dirt but try to resist any sort of scrubbing.  They will need to cure for about 2 weeks in a well-ventilated area.  A garage or a basement works nicely if you have one. 

After curing, you can store in a cool, dry place (not your refrigerator) for winter.  As with all stored produce, check regularly for any signs of rot.  It is quite unpleasant to find a box of liquified potatoes.  I used to store potatoes and onions on the floor of my pantry and then I read that that is not a good combo.  Onions will actually cause them to begin sprouting.  Instead, I read to store them with an apple.  I have not yet tried this trick out as my potatoes seem to store just fine on their own in the garage.  

To check out a picture of my suburban potato harvest for 2021, click on the link below. 

Potatoes on Instagram 

To finish out my day in the garden, I added compost to the spot the potatoes came out and planted cabbage and peas. 

January - Time for a Frog Party!

 

Pacific chorus frog (Pseudacris regilla)

 

You may not have heard them last night because of the gusty wind-storm but the frog were having their annual party.  They did not care that a storm was blowing – it’s nearly mid-January and the night was warm enough to socialize. 

 

We have a wetland behind our house, man-made but effective at attracting various amphibians.  One of the most-easily attracted is the Pacific treefrog.  This frog doesn’t hibernate, it finds a sheltered place to hunker down and wait for warm nights to emerge and sing.  I have found these guys in flowerpots, between deck boards and under grill covers.  One time, deciding to be brave and grab an out-of-place object in my dark shed, I surprised us both when the object turned out to be a squishy tree frog (thankfully I had grabbed gently). 

These frogs congregate in wet places on warm nights and begin their annual chorus to attract mates.  From a distance, they sound like lovely crickets.  If you are ever fortunate to be amongst the chorus, the sound is a deafening cacophony.  The males are singing to attract mates and defend territory.  Females will lay eggs in wet areas (even if these areas are dry by summer) and males will fertilize them.

What can you do to help these little guys?

Unfortunately, amphibians are one of our most sensitive land-animals.  Their skin is especially susceptible to poisons and toxins and they are prey to cats, dogs, and invasive turtles, frogs and fish!  The first thing you can do is protect areas that are wet this time of year.  Keep them un-mowed and preferably fenced to reduce predation by house-pets.  If a wet area is on your property, you can even enhance the habitat by leaving fallen leaves and adding stumps and sticks.  One of the biggest things you can do, however, is to be mindful of what you are adding to your lawn, flowerbeds or streets that have storm drains.  Fertilizers, pesticides, herbicides and things leaking from cars will enter waterways via storm drains and affect amphibian habitat.  Especially during Oregon’s rainy season (when it is cold and plant growth is slow) avoid adding fertilizers, herbicides and pesticides as these will not be taken into plant tissue very quickly and will mostly end up in our local waterways. 

You can find out more info at these websites:

Department of Fish and Wildlife (Oregon)

https://www.dfw.state.or.us/wildlife/living_with/docs/LWW_Pacific_Treefrog_final.pdf     

https://myodfw.com/wildlife-viewing/species/frogs-and-toads

Follow me on Instagram

See more posts on farming, gardening, and the natural world on Instagram:
https://www.instagram.com/p/B-Z0r8AlmUq/?utm_source=ig_web_button_share_sheet

What's Growing: April

blossoms on the plum tree

I knew I had slowed down on my gardening - life gets busy and full.  But looking back at what was growing April 2015 is a little embarrassing.  

https://likeatreeplantedoregon.blogspot.com/2015/04/whats-growing-april.html

Here's a comparison as to what I have growing in 2019.

Arugula - overwintered and transplanted.  I'm not sure if they will grow or bolt.

Asparagus - not up yet

Blueberry - flowering

Celery - planted from kitchen scraps but having trouble establishing.  The ones from last year didn't overwinter well.  I suspect varmints.

Garlic - overwintered and starting to come back. https://www.instagram.com/p/BuxNZtelYCf/?utm_source=ig_web_button_share_sheet

Grape - pruned, no buds

Kale - Didn't overwinter.  Planted in March.

Nasturtium - wasn't successful last year

Onion- planted in March

Oregano - overwintered and coming back

Pea - will plant in April

Plum - blooming

Potato - they won't grow! We even dug out the potato bed last year and took out a ton of tree roots.  The tree roots are back but I suspect some kind of varmint.  https://www.instagram.com/p/BluLPZzBm4z/?utm_source=ig_web_button_share_sheet

Raspberry - this year's canes aren't quite coming up yet

Rosemary - overwintered 

Rutabaga - the few that overwintered are being eaten by slugs. yuck.

Spinach - just planted in March

Strawberry - overwintered but weak

Thyme - overwintered but weak




New to this list:

Brussel sprouts - overwintered and gave some nice sprouts but are now bolting.  I will save seeds!

Chives - perennial herb 

Greenbeans - planted in March

Lettuce - planted in March

Marionberry and Loganberry - pruned but no new canes yet.



This will be my 7th summer gardening this land (mini-farm).  I have added and lost bees.  I have added and lost and added chickens.  We have cats and a dog.  I grow less seed crops and more perennials.  I have noticed seasonal clues to planting (like when the daffodils come up).  Each year is a bit different.  Each harvest unique.  All are enjoyable.  Planting is a passion I will not easily give up.  Cheers to 2019!  Let's see what the season holds.

Time to Blog Again

It's been over two years since I last blogged. 
Did I stop gardening?
No.
Did I stop having info to share?
No.
Did I stop having things to say?
Ha!
Did I stop writing?
... kind of...
but I'm back!

And, in the meantime, I have started and enjoyed an Instagram account. 

Check it out:  https://www.instagram.com/gretch_ging/

My Blog has moved Locations

I have LOVED blogging (as I suspected I would) over the past year.  I've been surprised and interested at the posts people found interesting and which they ignored.  Thanks to all of you who read. 

I'm moving on to 'Phase 2'

Moving to a different site with a few more options. 

You can now find me blogging on the same topics at:
http://likeatreeplanted.sitey.me/

Thanks to blogger.com for all the fun times. :)

Green Beans

This year was my first year growing green beans.  I grew bush beans (which don't need support) and climbing beans (which do need support and, therefore, are not usually commercially grown).  Green beans are great to grow.  They grow easily, add nitrogen to the soil and have a small footprint.  Every time I grow something new in the garden, I make a discovery.  What I discovered about green beans was very important:  I'm the only one in my family who likes green beans!  I don't know how this is possible.  They are not an offensive vegetable, but there you have it.  Beautiful beans, and I'm the only eater.  It's one thing if a veggie is easy to grow, but if it's easy to grow and no one eats it, then what's the point?  Lucky for me, I am resourceful when it comes to veggies.

Sauteed Green Beans
by Gretchen Gingerich

Green Beans

Chop green beans.  Saute in your favorite fat with salt.  Viola!



Frozen Green Beans
by Gretchen Gingerich

Green Beans

Chop green beans.  Dump into boiling water for 30 seconds (blanch).  Freeze in a double layer plastic self-sealing bag.



Dilly Beans
by Gretchen Gingerich
makes 4 pints

Everyone's favorite bean pickle!

2 lbs Green Beans
5 Cups white vinegar
1/2 Cup pickling salt
2 tsp red pepper flakes
8 tsp dill seed (not the green part)
8 garlic cloves, peeled and smashed

Chop green beans and pack into clean, warm canning jars with red pepper, dill seed, and garlic cloves. Leave 1/2 inch head-space.

Bring vinegar and salt to a boil.

Pour hot brine over beans leaving 1/2 inch head-space.

Process in a hot-water bath for 5 minutes according to conventional USDA canning recommendations.  Let the pickles rest and cure for at least 2 weeks before opening.

Beets

 

October was a beet - harvesting month for me.  Beets grow continuously through the year, but tend to be happiest in the cooler months.  Beets are one of those veggies that can get a bit "earthy" tasting (aka "tastes like dirt") and so folks either love'em or hate'em.  I do tend to love'em and here's how I love to eat'em:  Beets and Bacon, Boiled Beets, Simple Pickled Beets, (Beet Relish to come)


Beets and Bacon
by Gretchen Gingerich

Beets, peeled and chopped
Onion, chopped
salt
Garlic, minced
Beet greens, chopped (optional)
Bacon, cooked and crumbled.

Saute the beets and onion with a dash of salt (I prefer to use bacon fat to saute).  After the beets soften, add the garlic and cook until garlic browns.  Add the beet greens and cook until they wilt.  Finish with crumbled bacon. 



Boiled Beets
by Gretchen Gingerich

This is a classic way to enjoy beets.  Can be served plain or with butter.

Beets

Remove the top and bottom of the beets.  Boil in water until soft (about 20 minutes).  Remove from hot water, place into cold water, and peel.




Simple Pickled Beets
adapted from Pickled Pantry- Andrea Chesman- 2012
by Gretchen Gingerich
makes 8 pints

This is simply a beet-pickle.  A simple pickle for a simple vegetable.

18-20 Beets
4 Cups cider vinegar
1 Cup water
2/3 Cup sugar
2 Tbsp sea salt


Remove the top and bottom of the beets.  Boil in water until skin becomes soft (about 15 minutes).  Remove from hot water, place into cold water, and peel.  Leave the beets whole, cut into wedges, or chunk.  Pack the beets into canning jars, leaving 1/2 inch head-space.

Meanwhile, combine vinegar, water, sugar, and salt in a saucepan and bring to a boil.  Once the sugar dissolves, pour the mixture over the canned beets, leaving 1/2 inch head-space.

Process in a hot-water bath for 30 minutes according to conventional USDA canning recommendations.

Let rest for 6 weeks before eating (for full flavor to develop).



There is also Beet Relish which is a sweet, aromatic, type relish.  I'm still developing my recipe for this one.  Haven't quite gotten it to where I like it yet.

Not ready for Winter

What happened to Fall?  It was here for about a month now it's cold and drizzly.  The squash that were hanging on have given up.  My table-tomatoes never really ripened but my cherry tomatoes are doing their best to stay on.  My husband is raking up leaves and asking where to put them.  Where?  Back on the trees!  I need another solid-week to clean-up the summer garden before I'm ready to plan the Winter garden.  And Fall is a lost cause.  At least I got my bees their Winter candy before now.  I'll have to peek at them the next sunny day. 

Frog in a Parsley, Shoo Fly Shoo...

Well, the blessed rains have returned!  My soul rejoiced to wake after a stormy night and see a bright-cloudy sky and breath the freshly washed air!  Hallelujah

The rains have also re-awakened the tree frogs.  Here's a Pacific Tree frog reclining on my parsley.  It's the fourth one I've seen in two days.  The kids are thrilled (and so am I).  They are such dear friends to find amongst the veg. 

Strangely, however, my grape hyacinths think it's time for them to return as well.  They are a couple-days into sprouting.  It will be interesting to see if they manage to bloom. 

Fall is in the Air - Applesauce

Nothing says, "Fall" quite like the smell of applesauce slowly simmering away in the house.  And, for us Pacific North-westerners, That wonderfully, fresh smell to the air when the rains finally return.  The Summer's dust has finally been washed away and we can breath again.

This year I made my applesauce in a crock-pot.  All the steps are the same:  peel, core, slice, reduce, season...  it just is a bit of a slower pace so that I can make it an all-day project and do it in chunks of time as they become available (those with little ones will understand this strategy).

Last year, I had an extra hand and was able to do my batches more efficiently.

This year, my son and I picked about 10 gallons of apples.  It took me two days to get them all put-up but it ended up being just over 6 quarts in the end.

One addition this year is an attempt to make Apple Cider Vinegar from the scraps.  I will let you know how that goes. 

These are the Hands 2

Now that's more like it! 
Back in January I was feeling remiss that my hands were getting soft and plump - the effects of indoor-rest season.  Now I rejoice at the dirt-caked fingernails, dark skin, cracks, calluses, hardened finger-tips...  the joy of a body well-used.  Now when I reflect on my manicure again in January, I will not feel ashamed.  I will be able to feel satisfied in a well-deserved rest for weary hands. 

Pickle Time!

It's pickle time again.  I really like my dill chip recipe from last year.  They were super-yum and pretty simple.  I used the large-batch measurements which made enough brine for 10 pints.  The first 5 pints I cut by hand to about 1/4 inch.  The second 5 pints I cut with a mandolin so they would be thinner, about 1/8 inch.  I'm curious to see how it affects the taste.  The thinner pickles were easier to stuff in the jars, but I'm not sure I got more stuffed over-all.  To find out, I'll have to first wait six weeks for the pickles to season. 

Seeds

There is talk of rain tomorrow.  And, especially THIS season, that's a big deal.  We haven't had rain since......  Well, we've had sprinkles, but no real rain that I can remember since April-ish.  And now it's August.  So I've been allowed to procrastinate on harvesting seeds.

Harvesting seeds is not my favorite thing.  It's a bit tedious, a bit messy, and the benefits are delayed.  However, it is very satisfying to look at a jar of pickles and know not only are the cucumbers, onions, and garlic from my garden, but also the coriander, dill, celery seed, and mustard seed! 

Step one - Grow the plant

Mustard seed comes from mustard plants, dill seed comes from dill plants, celery seed comes from a year 2 celery plant, and coriander comes from a cilantro plant.

Step two - dry the plant

Dill, celery, and coriander dry sufficiently well on the plant in-ground as long as you're not getting crazy rain or over-watering.  Mustard must be pulled and dried to a crisp.  If not sufficiently dried, the harvested seeds can easily mold.  Which happened to the seed I harvested last week!  Boo, so disappointing.  At least it molded quickly and before I tried to use it. 

Step three- seed collection

Dill, celery, and coriander can be collected straight from the plant into a bucket or bowl and then transferred into a storage container.  I really like to use sanitized glass jars and keep the lid off but handy.  This allows good ventillation, I can write on the side, and there's no organic matter in the container itself to mold (such as would be in a paper-based container).

Mustard seeds are in seed pods that pop open when crushed or even sometimes touched.  The trick is to remove the seeds from the pods without seeds going every which way and without too many pods getting into your seeds.  I've finally settled on crushing the pods over a giant bowl and then skimming the pods off the top before transferring to a glass jar.  Another trick- if I blow at the seeds while I pour, some of the smaller chaff blows away.  It's a labor of love because it makes a big mess and is a huge project both in space-occupied, and time it spends lying around drying out.  But my goal is to one day have enough mustard seed to both add to pickles AND make home-made mustard!  Plus, the bees LOVE the flowers and it grows easily. 

Zucchini Recipe: Green Nachos

No, my kids were not fooled into thinking these were really nachos.  But I was.  They tasted great - crunch, cheese, how could you go wrong?

Green (Zucchini) Nachos

Zucchini
Cheese

Thinly slice the zucchini into "cookie" shapes.  Sprinkle with grated cheese (I used Tillamook garlic cheddar- yum).  Microwave until cheese melts, about 2 minutes.


Other Zucchini Recipes:
Zucchini Medallions
Zucchini Pickles (recipe to come)

What's Growing: August

It's been sooo DRY for sooo LONG!  It's a wonder anything is growing outside.  I've been watering since March and the spots where I've been slacking are noticeable.  I don't know if I can blame it on the weather, but my enthusiasm's been about as dry and crusty as the lawn.  There are things growing "out there" but it's not as lush as previous years and I have more blank-spots than usual.

Here's a peek at what's growing (see also, Take time to see the beauty for a visual guide):

Take time to see the beauty

The world really is a beautiful place- despite it's ugly side.  It's hard to remember sometimes.  Even looking out my own window, at my own life, in my own garden, I have trouble seeing the beauty.  But somehow, looking at the world through the lens of a camera changes my perspective just enough that I can start to catch glimpses of the beauty once more.  Here is a bit of what I saw today. 

The plan seems to be working

Back in April I had a plan.  I mounded, I weeded, I planted, I watered, I discovered a few things. 

1. Squash transplant ok, but they do MUCH better if directly seeded.

2. I can save old gourds and even if they get mushy and moldy, the seeds are still good inside.  I had a few gourds that I just didn't get around to cutting open.  So I just put them on the mound and broke them open and they sprouted just fine.

3. Zucchini are awesome!  I know they can get out of control easily, but they are one of the first edible squash to produce, which is exciting, they are prolific, which is exciting, and you can easily coerce young children to check them daily (but not to eat them- that is another story).  Plus, zucchini pickles are awesome... recipe to come. 

4. This dry Spring in Oregon was NOT conducive to cucumbers sprouting.  I don't know what my deal was but I planted cucumbers 3 times before they finally took!  Now I have about 8 plants, so I'm content.

5. I LOVE squash.  It is absolutely AMAZING how quickly they grow- literally before your eyes.  One plant will have visibly grown inches over the course of a day.  Absolutely AMAZING!

6. I also planted corn and sunflowers on each mound.  The sunflowers didn't do anything, but the corn seems happy.  We shall see.  

And that is it.  I left many of the weeds (after digging, mowing, and weeding for 6-or-so weeks) but I don't' really mind them.  What do you see in the garden?  The weeds or the veggies???

What's Growing: July

   

seasons

In the winter, my skin is pale and soft
My body is comfortable and resting
My time is spent indoors eating and planning and cultivating family
The world is resting, retreating, renewing, empty with the readiness for spring

In the summer, my skin is rough, ever darker, and stings from Sun and scratches of unknown origin
My body is alive with each muscle telling me of its presence
Dirt is permanently pressed and etched and embossed into my fingernails and calluses
Time is an urgent race to plant and harvest and preserve
The world bursts forth into three dimensions growing and changing before my very eyes
The energy is palpable, the garden challenges me to keep up with its vigor. Knowing full well that I never will