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Community Garden: Successes and Setbacks

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It must be a curious sight indeed to drivers passing by to see me leaning against my car, swapping my flip-flops for gross-o rubber boots (which pair fabulously with my work clothes, I might add), spritzing every square inch of exposed skin with bug spray to ward off mosquitoes, and marching into the garden with a basket and some wrinkled gardening gloves.

My plot has grown and blossomed, but it’s not all sun beams and elegant arcs of water pouring from a brushed steel watering can. There’s been a tragedy.

During my week of vacation, an army of squash bugs infiltrated plot B2 and launched an aggressive assault on my thriving zucchini plant. I returned from Colorado with hopes of zucchinis to last me through the next several weeks, but unfortunately, the damage was done.

Sadly, the whole plant had to come up, leaving me with one, last, giant zucchini to remember it by. I know that everyone, human and bug alike, needs food, but I’m still annoyed. How did they multiply so fast?! Urg.

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Busy Food

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There are some weeks when I come home and cook every night. It might be dinner, but it might just as likely be strawberry jam.

But other weeks, I arrive to work early and work events until long after the sun has set, which sometimes results in a hastily purchased bag of Goldfish masquerading as lunch and/or dinner. If I try a new recipe once during those times, I consider it a major success.

Let’s just say that the next few weeks have the potential for LOTS of Goldfish.

These recipes, however, are my first line of defense against vending-machine dinners. They’re the ones I come back to over and over on weeks like this because they a) make tons of leftovers, b) don’t take too long to make, and c) taste better than the temptations one can expect to find at campus eateries.

Are you coming up on a busy time too? What meals will you cook to get through it?

These are some of mine. Give these a try! I guarantee you’ll look forward to your leftovers.

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Corn & Bacon Hash

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Corn and Bacon Hash
Finally, the corn has arrived! More than burgers, more than blackberries, more than plump red tomatoes and endless mounds of zucchini, fresh-shucked corn tastes like pure, delicious summer. Though I still love it straight off the cob, plain and warm, it’s also now one of my favorite ingredients to add to other dishes.

Simple summer ingredients
And it’s not just for dinner! I’ve now become quite obsessed with using corn in breakfast. In this particular one, it joints a few other mid-summer veggies (also bacon) as a really, really good hash.

Let the chopping begin (more…)

Community Garden: Hearty Winter Plants

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It’s been over two months since I toted my camera out to the community garden for an update. The days have been short, the need for watering slim, and I’ve only marched into the garden with a harvest basket once every couple of weeks.

January is a quiet month for many gardeners. Even if snow doesn’t fall, the rich soils of most garden plots are firm with frost or support only cover crops. The relatively warmer climate where I currently reside, however, offers more fresh winter produce than I’ve ever experienced. I grew accustomed to seeing it at the farmers market last winter, but find myself astonished that with minimal gardening knowledge and care, I’ve been able to harvest lots of vegetables in the last few weeks.


I’ve been looking forward to harvesting these carrots since I left for my holiday vacation in mid-December. They won’t win anything at a county fair, but they taste phenomenal despite a their short, stubby appearance.

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Pico de Gallo

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Pico de Gallo

I have a little garden plot in a rooftop garden at my job in Columbus. It’s a challenging thing, really, to grow food on a cement slab 30 feet above the ground, but for one reason or another, my tomato plants are thriving. In an effort to keep up with the continuous supply of plump, crimson tomatoes I’ve enjoyed for the last few weeks, I’m trying to expand my repertoire of fresh tomato recipes. With the first breaths of autumn already trying to make their way into Ohio, I just can’t quite stand the idea of peeling these tomatoes and cooking them into a slurry of marinara or bolognese. I started with this, a common salsa where fresh tomatoes are the stars of the show.

Simple ingredients (more…)

30 (er, 65) Pounds of Apples

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The time has come:

For apples!

After a few weeks of rather slim pickings of fruit at the farmers market, I’m happy to say I am now set for months, with a fridge full of the fresh, juicy apples. For breakfasts, for lunches, for sauce, for pie, for crisp, for… everything!

Obtaining these apples is so much more fun than the grocery store, or even my other pick-your-own adventures. Rather than making an early morning solo march into a strawberry field or a blueberry patch, I worked a drive to a Maryland apple orchard into my whirlwind trip to DC to visit friends.

And it’s actually becoming a bit of a tradition. For three years running, anywhere from two to four of us have made our way out to Homestead Farm in Poolesville, Maryland for apple picking.

And we could not have asked for a more perfect day! Blue skies, pleasant sunshine, and a cool autumn breeze set the scene as we arrived.

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Homemade Sugar Scrubs, Two Ways

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I totally know what you should make for Valentine’s Day.

It’s not red. It’s not pink. It’s not even heart-shaped.

But this, this is pure luxury. And it’s not even for eating. (Shocking, I know.)

These sugar scrubs are amazingly easy to put together, and can be customized to smell like whatever you want. All you need is sugar, vegetable glycerin, and something to make it smell yummy. The sugar was, obviously, quite easy to come by. I found the vegetable glycerin and essential oil at a local food co-op, but I’ve seen them at Whole Foods, as well. AND. You can get the vegetable glycerin online for a really good price if you’re making this for all of your Valentines.

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Community Garden: Seeds

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Our planet is home to some truly incredible things.

Wide, wild oceans full of life both familiar and mysterious. Weather as balmy and blissful as sliding into sleep, and weather more destructive than any machine conceived by humans. Lush forests, scorched desert sands, and iced peaks extending to the very limits of our reach.

But despite these mighty landscapes, I am equally, or perhaps more, impressed by seeds. These tiny, humble vessels of plant life hold within them delicate flowers, towering trees, and of course, the many many many foods we eat.

Our February community garden meeting hailed the arrival of the seeds ordered in bulk by our garden coordinator. Just a fraction of the order was put on the table; the seeds ready for planting, both indoors and out, as the weather in North Carolina begins to warm. Each gardener took a turn examining the varieties available and carefully pouring their share of seeds into tiny envelopes, and a sense of anticipation filled the room.

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Pan Fried Okra

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As a kid, okra fresh from my grandparents’ garden heralded the end of summer. Shopping for school clothes, first days of school, and a nip in the rapidly cooling autumn air.

That is soooo not the case in North Carolina.

Okra is everywhere here at the peak heat of southern summer. Every season, I look forward to these weird little pods more than almost any other produce, and baskets of them have been overflowing at the market since the middle of June.

And since I’m a grown up (ha) and can buy whatever food I want thank you very much, I eat okra at least a couple of times a week.

YUM.

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