This is a post I wrote last year but didn't publish. It rained the whole month of May. The vegetables did great last summer.
My daughter and I went to the community garden one evening and found this plant next to the swiss chard. I knew that gardeners had been cleaning out their gardens, so I wondered if the Texas wind had blown it into our garden plot. Then I checked Glip, the message board that the garden club uses, and saw a message to me from Mr. Freidell. His family has plot 21, right next to ours.
After some research the garden club members learned that it wasn't a good idea to plant asparagus with other plants. They found a place in another plot to plant all of it.
Here's a link and photo from Kitchen Gardeners International. It has some very good information about asparagus. http://kgi.org/planting-asparagus-crowns
Our community garden started composting a few years ago. However, at one of our monthly meetings, we had a woman who is an employee from Home Depot and former employee Texas A&M speak to us about composting. We learned that we were cold composting, which is basically throwing all our vegetation in a pile and waiting for it to break down, which could take years.
I've chosen to go with the hot method for composting because it's faster. I'm expecting it to take about a month. My daughter and I have layered browns and greens; that is alternating about six inches of things like dead leaves with about six inches of grass clippings, coffee grounds, etc. We will take the temperature of the mixture every couple of days and turn it. Will keep posting until it's completed.
Keren watering each layer of leaves and grass.
I have a weakness for greens, as you can tell.
The leaves of the brussel sprouts cover the tiny cabbage like vegetable growing underneath on its stalk.
a closer look at the young sprouts not ready for harvesting.
Saturday started with hammers, nails and paint at Home Depot. I highly recommend this activity. It's held the first Saturday of each month at Home Depot's across the country. The craft kits are always high quality and fun for kids do. Keren and I met two of her friends from school. After completing their craft, we went to McDonald's and then the garden. It's always so much fun to have kids in the garden. They had some really good questions. The oldest friend was really interested in herbs. I hope she will eventually grow her own.
A job well done.
These are some of the brussel sprouts growing in our garden.
A closer look at the brussel sprouts.
The plants will eventually look like these mature sprouts.
What do you do when it is the day before a major holiday and you just have to have greens to go with dinner? Well, that happened to me the day before Thanksgiving. I had not planned to have greens because I just didn't feel I had the time to prepare them, but I decided it was just a tradition I couldn't part with and a tradition I wanted to pass on to my daughters. So I went to the grocery store the day before Thanksgiving and to my surprise, there were no collards greens to be bought. So I went to our garden in the Cedar Hill community garden and got the next best thing, which was Swiss chard. I had planted collards, cabbage, and brussel sprouts, but they were not old enough to cook. The chard had been producing since the summer. I cooked it basically like I would if I cooked braised collards (see pics below). First I sauteed onions, bell pepper, garlic, other typical seasoning and added the swiss chard. The girls liked it very much. They said it tasted like spinach.
Girls gathering with Swiss chard from the garden.
The chard on my kitchen table.
I sautéed onions, garlic and peppers before adding the chard.
Roughly cut chard placed in pot.
I like to use chard when I make frittata. It's one of my favorite things to have for brunch.
If I'm not going to use chard for a few hours, I put in a vase filled with water until I'm ready to cook it.
I really consider watermelons to be out of season in October. However, Texas can boast of a long growing season so we picked the last melon the first week in October. It was one of the best we've had this year. Grown in my backyard. You can do it too!
We could not have asked for a better day. On Saturday the weather was lovely, temperature high of 78°. The perfect weather for planting young peach and persimmon trees around the community garden at the Discovery Garden behind the library in Cedar Hill, Texas. The trees were donated by the Red Oak Makerspace. The group is dedicated to fostering community and helping people to do things on their own. Volunteers from Red Oak Makerspace and volunteers from the library and the community garden were on hand to plant the new trees. We had a good time. For more info on Makerspace, go to #romakerspace.org.
Red Oak Makerspace
My youngest daughter doing her best to dig a hole a to plant a peach tree.
Children enjoy hanging out in the garden.
At our last gardening club meeting we were treated to some tasty food prepared by Kim Drennan of Kim's Katering. Kim prepared recipes using vegetables commonly grown in home gardens, such as squash, spinach, onions and of course, tomatoes. She can reached at firstname.lastname@example.org
Roasted/sautéed squash, onions, tomatoes.
2 or 3 medium squash
One medium onion
2 medium tomatoes
1/2 to 1 stick of butter
Slice squash, onion and tomatoes thinly. Layer vegetables in pan. Place slices of butter on top. Bake in oven at 350 degrees. Check vegetables after about 30 minutes. Cook to desired tenderness.
Kim's measuring spoons.
Welcome to my gardening blog. My father passed to me a love for gardening. I wanted to share this passion with my girls, so they would know the origin of their food. (not the local grocery store). So, I dedicated myself to giving them what my father gave me--- because sometimes we strive so hard to give our children what we didn't have that we fail to give them the treasures that we do possess.