I have not shared what’s growing with you in a long time for shame of the condition of my Potager! I have not spent enough time and energy on my own garden this year. You think it looked wild before? You should see it now! Yes, that is a giant weed right next to the rustic arbor (above). But really, I still find my sanctuary beautiful, maybe even more so for all its wildness. Purple Perilla, asparagus and horse radish gone wild …
In spite of my neglect I still manage to harvest. Tomatoes are my now favorite food!
I’ve declared Sungold cherry tomatoes a staple for the Potager EVERY year. They are candy.
I love to cook cherry tomatoes down and freeze in half pint mason jars for a winter treat. To learn how I prepare them head on over to They Draw & Cook where I’ve illustrated my favorite recipe entitled “Summer in a Jar”. (It is also the artwork you see under the Artist Kathy Sturr tab.)
What’s for breakfast? A tomato sandwich, of course! You know Vegenaise is just as good, if not better, than regular ol’ mayo. (Yes, I am still on my plant based diet – 9 months – I am not going back to meat and dairy because I find the plant food palette delicious and nutritious! I do not find it limiting at all. I’ll share some of my favorite recipes with you one day.) We eat sprouted bread around here. It has become the norm. I believe this is a Brandy Wine tomato – grown with sandwiches in mind.
I’ll be making sauce soon, too, to freeze in quart mason jars.
And freezer pesto! (Minus the cheese which I have always done anyway.) I just LOVE the purple basil – wonderful flavor! It looks beautiful with Sungold cherries or in salads or sprinkled over just about anything. It is part of a variety pack, Hudson Valley Seed Library’s Basil Bouquet Art Pack, but next year I am buying it straight. I am dreaming fields of purple basil.
And we’ll even have squash! Now that I’ve cut down the Dill forest, there’s more sun and the squash are growing. I love this little two-toned squash, Zephyr Summer Yellow, from Johnny’s Seeds although I have yet to taste it.
I spent most of yesterday harvesting garlic – yes, harvesting garlic. A little late, but better late than never. Besides, I hear sprouted garlic is the new garlic – higher in antioxidants with more nutritional compounds, although I have yet to venture further and try black garlic. My garlic, fully yellowed and even crispy brown, was growing in here … just to the right of the rustic arbor. Yes, that is Queen Ann’s Lace among the garlic. Yikes.
I didn’t do too bad. Edible (and even sprouted), but I am very glad I ordered some garlic to plant this year. I went with a variety pack from Hudson Valley Seed Library. I am looking forward to trying some new varieties although the German Extra Hardy is my favorite. I needed some new stock I felt, anyway. I have been planting garlic for three? four? years now.
I prepared the bed for the Fall, too – and even reclaimed my path!
The Queen Ann’s Lace is GONE! I like to use grass clippings as mulch in the Potager since we do not treat our lawn with any chemicals. I’ll pile some compost – ready or not – and leaves on here, too, to break down over the Winter. Last year I didn’t prep any of my beds and I am so sorry. I will not skimp again!
My beans are lagging way behind (are you sensing a trend here?). I managed to squeak out not one, but two, Dragon Tongue beans from one plant that lived through the ant farm. I love the colors! They looked so coordinated with Little Prince eggplants from Renee’s Garden, that I photographed them together.
I grow Little Prince in pots in the Potager. I like them because they are perfectly sized for a serving of eggplant – not a whopper of eggplant. I would like to explore the world of eggplants further, though. Do you see that they are resting upon brick? Yes, impenetrable-to-weeds brick pavers that will be laid down in the center path of the Potager by ****fall. (I just couldn’t say that word!)
I love that in gardening, you always get to try again next year. It is never final. It tastes good!