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How Does Your Garden Grow? (2012 Edition)

clematis

Things have been a little quiet in the kitchen, but there’s been a lot of action in the yard. For one, the Clematis Etoile Violette that I have been coaxing to grow in honor of my dear Aunt Helen has finally bloomed!!

Elsewhere, I have stuffed the beds with miniature hostas and even a couple white Bleeding Hearts. All of the above came from White Flower Farm, a mail-order greenhouse that has always exceeded my expectations. Each and every plant they have delivered has hit the ground growing.

Miniature Hostas and White Bleeding Heart

Miniature Hostas and White Bleeding Heart

Our vegetable patch was already bursting with the garlic I’d planted in the fall, and the strawberries in the yard were taking care of themselves. I pushed quite a few seeds into the remaining dirt: bush beans, swiss chard, broccoli, radishes, basil, cilantro, dill, and parsley. The tomato plants looked too good to pass by when we stopped to buy flowers for the porch, so room was made for them as well. Now it’s just a matter of sun, water, and time. Plus plastic chicken wire to keep the rats, squirrels, and birds at bay. Such is the plight of the urban farmer.

Strawberries and Flamingoes

The promise of strawberries, the threat of flamingoes.

Tomatoes: Five Kinds!

Tomatoes: Five Kinds!

Thyme and Radishes

Thyme and Radishes

Porch Planters: Persian Shield, Creeping Jenny, and Silver Stream Alyssum.

Porch Planters: Persian Shield, Creeping Jenny, and Silver Stream Alyssum.

Disco Marietta Marigolds

Disco Marietta Marigolds

Front Flowers

A Peck of Pickled Peppers

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Okay, not a peck, just a jar. Still, when Brian stripped down our one and only jalapeño plant and laid out all those bright green peppers on the kitchen counter, I was a little stumped. I had flashbacks to when my dad would proudly arrive in the kitchen carrying four or five baseball bat-sized zucchinis that had been hiding in our backyard garden. My mother would take one look at him and his harvest and order them all back outside. She wanted nothing to do with any of it. When Brian said he was looking forward to seeing what I was going to do with so many jalapeños, I was tempted to follow her example.

These peppers had been on the hot side of their variety (at least when compared with the half-rotting ones I tend to find in grocery stores), which was lovely when the harvest was coming in only a few at a time. This end-of-the-season bumper crop, however, was a little harder to wrap my mind around. We were just on our way out of town, so I pushed them all into a bag and hid them in the crisper drawer–a hot problem for another day.

Back home after a week on the road, the peppers demanded my attention. Preservation seemed the name of the game at this point, but frozen peppers never seem to work out for me (their texture is ruined by the freezing process, and I tend to forget to use them in situations where that might not matter). Having just finished the last of six jars of pickled green beans, however, this seemed a method our family was capable of putting to good use.

In addition, this week’s new-to-my-kitchen vegetable is the daikon. One of my favorite Waverly farmers was selling off bunches of them for a buck, so it seemed I had little to lose on the investment. Raw salads and slaws being low on my list as we cruise into the cooler fall temperatures, I decided pickling these was a good storage plan as well.

Pickled Jalapeño Peppers
from The Purple Foodie

330 g sliced jalapeños (I was a little shy on this weight once I’d sorted out a few bad specimens, so I just sliced and filled a sterilized pint jar and called it enough snacking heat for the household)
1 cup apple cider vinegar
1 cup water
1 T peppercorns
2 bay leaves
3 cloves of garlic, lightly crushed
2 T kosher salt
1 T sugar

Wash and slice the jalapeños–carefully. Wear gloves and mind what you touch. I have had pepper-burned hands and do not recommend it (though if you do find yourself injured, pushing your fingers into some yogurt seems to help). Pack the pile of peppers (sorry, couldn’t help myself) into a sterilized jar or jars, as best suits your needs.

The Purple Foodie passes on a pickling tip in her recipe that she learned from Michael Ruhlman’s blog for determining how much liquid you’ll need in advance: once you pack the vegetables into the jar, cover with water. Pour it back off into a measuring cup. Discard half the water and replace the missing volume with your chosen vinegar for a perfectly measured 50/50 mix.

Once you have determined the amount of liquid you will need, add that and the remaining ingredients to a pan and simmer for 5 minutes. Pour this mixture back over the peppers, screw on the lids, and refrigerate for a few days (or as long as you can wait). This batch should keep a couple of months.

Pickled Daikon
variation on the Momofuku Vinegar Pickle base recipe

There are many cooks on the internet who are preparing a carrot/daikon pickle for banh mi sandwiches. That wasn’t really what I was after, so I decided to start with a basic rice wine pickle recipe and add my own spices.

1 bunch daikon, washed, peeled, and cut into thin sticks to fit your jar (I used a pint, and these proportions worked well.)
1 cup boiling water
1/2 cup rice wine vinegar
3 T sugar
1 T kosher salt
1 tsp. vindaloo seasoning or spices of your choice

Pack the prepared daikon sticks into a sterilized pint jar. Combine the remaining ingredients and pour this mixture over the daikon, screw on the lid, and let sit in the refrigerator for a few days before using.

Mercury Rising

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Aside from opening the fridge to pour iced coffees and fruit juice spritzers, the only thing the Baltimore kitchen is making is ice until this streak of crippling temps passes us by.

Meanwhile, the garden seems to be holding up remarkably well with just a nightly watering. This morning, in that magical hour before the sun starts baking the earth to a pastry crisp again, I took a little stroll around the yard to check on what was still managing to grow in spite of the weather.

How Does Your Garden Grow?

futureberries

The plants are in and the sun is out. Root vegetables are about to take a back seat on the menu for some time.

Clockwise from top: pea shoots, garlic patch (w/requisite flamingo–this is Baltimore, baby), chives, and our porch pansies (for color). Tomato, pepper, and lettuce plants, as well as other assorted herbs have also set up shop nicely in this year’s backyard garden.