Don’t forget to set your clocks back!

Daylight Savings Time starts Sunday March 14th. Do you like this change or would you rather we not use DST anymore? I know it makes hubby and I extra tired for about 2 weeks, messes up kitty’s eating schedule, but it is what it is and we make the best out of it..

What’s New–harvesting lemons, time for a haircut, container gardening

We got this lovely charcuterie board, featured in our cover picture, for our anniversary in February and finally I’ve found a reason to use it!  I was going to wait until we had guests around and drape it with meat and cheese, but decided to show off the lemons we’ve grown.  Every year our tree gives us a few more–this year was no exception.  I believe it’s been about eight years since we started our lemon tree from seed.

You can see our lemon tree and get a delicious Ina Garten recipe for Lemon Napoleons here  

Our friends purchased our charcuterie board at Macy’s at Christmas time –I don’t see it on the site anymore, but you can buy it on Amazon  here for $45.00  (not an affiliate link).

So let’s get down to what’s new around here, it’s been awhile.

Container garden 2020 is in–this year I have:

  • oregano
  • rosemary
  • french lavender
  • marigolds
  • bee balm
  • fuschia
  • lamb’s ear
  • hibiscus
  • tomatoes
  • pumpkins
  • green beans
  • carrots
  • peonies
  • and
  • a pepper plant
  • sunflower
  • zinnias

I’ll have to take some more pictures, I’ve been doing more videos lately than picture taking–so I’ll get them up in my next post.

Well, it’s been three months since my last haircut and though I survived just fine it’s time to venture out to where I get my hair done–less than a 1/2 mile from home, mask up and get it done. Good thing is it’s just a haircut and like everyone in the state she has guidelines to follow, to which  I know she will, and my hair which is now shaggy and shoulder-length will get a long overdue cut. Salons have been open for awhile here. I’ve just been putting it off–but with precautions taken I will be just fine. Thankfully our state is starting to come down in its numbers which is a promising sign for all of us.

Meat is still expensive–nearly 4 times the regular cost and some meat not at market at all. We cannot get roasting chickens from Just Bare–there are none to be had. The brand of lunch meat my husband eats is also not available as well as certain sausages, bacon, or ham. I still cannot find clorox wipes, but have found gloves for sale (5X reg. price) masks for sale (1.00 a piece) which for now isn’t a bad price–both at Walmart. Still to this day I cannot order toilet paper, paper towel, masks, cleaning products, gloves, or certain foodstuffs online.

That’s what is new around here–summer is almost here, the heat is starting, parks are overcrowded, very few people following any guidelines since the beginning around here, sadness all around the world in the news, and a lot of hurting. The world needs healing and I pray wherever you are you are safe and well.

Until next time here is our boy watching out over his territory–which includes birds of all kind, rabbits, other cats, neighbor dogs, and a muskrat!

Planning a Potager

You may be asking yourself when you read the title of this blog–what is a potager? Potager is french for kitchen garden. When I plant my garden I always include herbs and pretty flowers. In a sense that is the concept behind a potager. A kitchen garden is usually right outside your kitchen door where you can easily access it to pick flowers or vegetables. Your kitchen garden should contain, at the very least, ingredients from which you can put together a pot of soup or stew.  This link will teach you how to properly say potager. It took me a couple of tries but I finally pronounce it correctly. This year my potager, which will actually be grown in containers on my porch, will contain red geraniums on the outer edges,  a potato plant, 5 tomato plants (different heirloom varieties), a pepper plant,  beet root, nasturtiums, borage, lavender, rosemary, thyme, and lemon balm. I have one decorative pot I will be planting with a lime green leaf coleus and three dahlia plants.  Among all of my plants I plant companion plants like sugar snap peas, chives, and mint this year. I am going to try cucumbers and mini pumpkins as late crops in containers once one of my tomato plants or the pepper plant is done producing–I’ve never had luck growing mini pumpkins so fingers crossed this year. On my deck I can only have so much weight, and my space is limited to 10′ x 5′ so as soon as one plant is done producing another plant will take its place in a pot. All of my plants are bought from Bauer’s Market Place in La Crescent, Minnesota. I’ve tried a lot of other places throughout the years, and even though Bauer’s is over an hours drive from home–it’s worth the trip. The prices and quality of their plants cannot be beat.

The soil I will be using is Purple Cow Organic soil along with their bio-active fertilizer. I had such a wonderful container garden  last year thanks to their gardener’s product line.


It’s hard to believe that this is what it looked like 9 days ago here!

Here’s a gardening tip that has proven invaluable to me as a tomato lover and tomato plant grower- never ever let the leaves of your tomato plant get wet. I trim off all bottom leaves –the little suckers and leaves that grow on bottom. These leaves when wet can rot the plant and can deliver a fungus to your plant and cause blight. Also–never ever water tomato or potato plants from above. Always stick the hose or watering can by base of plant to water. Cucumbers and melons also don’t like to be watered from above, their leaves will develop a fungus on them that is a white powdery substance. To produce tomatoes keep the soil warm, and to produce potatoes keep the soil cool.

A reader prompted me to look into more information regarding bottom watering–because as we know Mother Nature doesn’t water from the bottom. I also pondered this when I began to water from the bottom. Garden documentary after garden doc I saw bottom watering, drip watering, and self-watering. Most urged gardeners not to get the plant or fruit wet before the sun hit because the water can then burn your plant and fruit. Why Mother Nature can water your plant and fruit and not cause burn? That may forever remain a mystery, but, if you water at dusk or dawn no worries. Watering and then letting the sun hit=worries. Many gardeners deal with blight. Just two years ago I was the only one among many gardeners in my area not hit with blight. Some asked me what I did different. I never let my leaves or fruit get wet, I watered from the bottom, and I pinched off all the suckers on my plant including the ones at the base. My tomato plants have nice clean stalks up to the main branches, and I use soil that drains well, and I cover the soil with an environmentally safe weed barrier (that helps to keep my soil warm). Here are two sources I gleaned information from regarding bottom watering.

Houzz

Dengarden

Ramp Salad and Rhubarb Crunch

This week at the first of the season local Farmer’s Markets–
Ramps

Ramps are related to leeks and here in the Midwest they’re the very first thing that pops out of the ground and are usually sold at Farmer’s Markets from late April to very early May (about three weeks) and then gone. It’s hard to define what a ramp tastes like. They taste both sweet and strong- maybe slightly like a sweet earthy garlic. A popular way to enjoy them is in a salad. We spent Saturday morning at the Farmer’s Market in Madison WI and bought two bunches of ramps home with us. I made a ramp salad with lemon vinaigrette dressing– the recipe is here .  It was fabulous, you will love it. Give it a try. Next week, perhaps two weeks from now, rhubarb will be available for sale.  I’ve included a favorite family recipe for rhubarb crunch.  Fun Fact- Did you know rhubarb is not a fruit. A good rule of thumb is that fruit is the seed-bearing structure in flowering plants. So botanically–the flowers you see on tomato plants, cucumbers, peas, pumpkins, and peppers make them a fruit. Rhubarb is classified as a perennial vegetable.

Ingredients
3 cups diced rhubarb
1 cup granulated sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup & 2 pats of butter
Directions
Preheat oven to 375 degrees F
Lightly grease a 9×13 inch baking dish.
In a large mixing bowl combine rhubarb, granulated sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
Bake in preheated oven for 40 minutes. Serve hot or cold.

I’m joining Marty over at A Stroll Thru Life for her 373rd Inspire Me Tuesday!  Until next time be well!

Seed Catalogs and Spring Planting

img_4709

img_4712

I apologize in advance for how bright the photos are. We haven’t had sunshine for about two weeks now. Today–the sun is shining. It’s bitterly cold out, but the sun sure feels good when you’re out in it. I love my seed catalogs, from my two favorite seed catalog companies. I have yet to place an order with them hence the Burpee seeds, also a favorite.

I buy all my tomato seeds from Baker Creek. You can request your free catalog here. I receive a Seed Savers catalog every year but have never ordered from them. They come highly recommended, so this year I will be placing an order for cucumbers, pumpkins, and assorted flowers. I usually buy planters and pots of flowers, but this year I am going to try growing my own. You can request your free catalog here. 

So that’s my spring plan thus far. I have all my pots washed out, soil purchased and grow light ordered.