Celebrate your Garden

Last night, a lovely Friday night with a gorgeous, bright full moon shining down, my family began what is sure to be a long process: preserving the harvest. We’d picked beans several times through the week and picked even more before sitting down to string and snap them. Next came washing and canning. We managed to get 14 quarts canned by midnight; there are that many more to process today.

We expect there will be that many each week until the end of the season. In the meantime, the okra is quickly ripening. We aren’t sure yet just how productive it will be, but it could well be just as generous as the beans. Since pickled okra is a family favorite, we will be happy to have plenty of jars on our shelves. I’m not so sure how we will feel packing that 130th jar.


Canned fruit. Picture courtesy of J. Sc.

Then, there are tomatoes. We have fewer tomato plants, but there will certainly be enough that some of them will need to be preserved. So far, the squash has produced in smaller quantities, but within a month or so, it’s likely there will be quite a lot of it as well.  And the corn…barring any groundhog or crow attacks, we are expecting somewhere between 800 and 1200 ears of corn.

All of this leaves out the grapes, blackberries, blueberries, and apples. There will be much smaller quantities of those to deal with, but we do want to try some jellies. The question is: how much can people who have other jobs and other responsibilities get done? The truth is, some of our harvest is likely to feed the birds, or will add nutrients to the soil as compost.

We’ll do what we can, of course, but we probably won’t get every bit of value from this year’s harvest. And that’s okay. There won’t be any guilt for not getting that last jar of beans canned, or making that last batch of chow chow. Instead, we will celebrate the achievements of the season. We’ll count our jars and feel a bubble of pride, and look at the stacks of bags in the freezer and know we did just fine this year.

It’s easy to let the responsibility of the garden become a burden. Avoiding vacations, spending every free moment either picking or processing the harvest, and worrying about what you aren’t getting done when you are doing anything other than garden related chores can suck the pleasure right out of your garden.

Do what you can and don’t sweat the rest. Very few of us are subsisting from our gardens, so it’s unlikely you will go hungry if you miss a few beans or a tomato hits the ground. Enjoy what you do harvest, and celebrate your garden!

Raspberry Jam

Raspberry jam. Picture courtesy of S. B.

Playing Favorites

Each year, I try to choose a favorite in my garden. I’ve been thinking about this post for a few weeks now, trying to decide which flower would be named my 2014 favorite. I wanted it to be a new plant, but instead, it’s one that has matured and become even more beautiful: my pond lily:

pond lilyA friend bought a new house and it had a small pond, but the liner leaked. It just held a small, icky puddle — and a pond lily. She asked if I’d like to have the lily in my pond, and since I have trouble saying no to any plant, I took it home.

It was sitting on the edge of the pond and  one of my dogs ran past and knocked it over. The pot floated to the top and I thought it might not survive. But it did, and this year, there are two or three blooms each day.

They are a glorious pale pink with beautiful yellow centers. The leaves are beautiful too, with shades of green and red. The frogs love them and hide among them all the time. Even though it’s a tad invasive, and I’ll probably have to pull some of it up, for now, the pond lily is the favorite flower in my garden.

What is your 2014 favorite?

Violas, Violas Everywhere

Weeding.  There no other garden chore that is so destructive and satisfying at the same time. With elbow grease, plastic, paper and heavy mulching, we’ve managed to remove many undesirable plants from our garden.  One of the plants that has been defying all our efforts to this time has been violas.  Not African Violets but those little, pesky, violet spring blooming flowers that pop up in lawns and shady areas.

This year, I am sparing them from the sharp edge of the weeding tool.
Why?  Sweet Violet Sirup.
On our walking trip along the Le Puy Way of the Camino de Santiago this summer, one of the most refreshing drinks we encountered was chilled violet water made from home-made violet (viola) sirup. It’s the French answer to Iced Tea and much tastier.

Here’s the recipe:
1 cup viola flowers, remove stems and rinse. Put into a glass (Mason) jar.
Pour 1 cup of boiling water over the flowers and let mixture sit covered for 24 hours.
Put mixture in saucepan, add 1 cup sugar and bring to a low boil, stir until all the sugar has dissolved.  Strain through a fine sieve or cheesecloth, label bottle and store in a cool place for up to 12 month.

A little of the sirup goes a long way; add to plain or sparkling water, ice cream, etc.

Viola Plant

Viola Plant

Walking Onions

Generally, when people think of onions, they are thinking of the annual plant we all know and love. Vidalia, red, green, yellow, white…there are enough types of onions to keep pretty much anyone’s mouth happy! A couple of weeks ago, Belle asked if I’d like to write about “walking onions.” Since I had never heard of them before, I enthusiastically agreed — it’s always fun to learn something new.

The scientific name for these perennial onions is Allium proliferum, and they have many common names in addition to walking onion: topset onion, Egyptian onion, and tree onion. The difference between this variety and the common onion we all know and love is the fact that these onions form tiny “bulblets” at the tops of the leaves. In other words, they are “topsetting” onions.
walking onions 03 (2) (Small)walking onions 02 (Small)Eventually, as the leaves dry out and the bulblets get heavier, they fall over. When soil conditions are right, the bulblet will form a new plant. Over time, they will “walk” across the garden, as the plants fall over and reseed themselves. Topsets do not form the first year, though the plants will come back in the spring.

All parts of the walking onion plant can be eaten; however, harvesting the bulb cluster will prevent the formation of the topset. Leave a few if you want to grow them as perennials. The leaves are often used in the same way people use chives or green onions, and the bulb is similar to a common onion, though some people say they are a bit stronger-flavored.

One of the most intriguing things I read was that the topsets can be harvested and either eaten right away, or preserved by pickling. With the recent popularity of pickling on cooking websites, I thought there might be a recipe out there. Sure enough, I found this one on a website called Dave’s Garden.

Now I want to taste an onion topset — pickled or not! Plus, they are really cool looking plants. They grow year-round in mild climates, and though they can be planted any time, are best planted in the fall. I’m definitely adding these to my (ever-growing) fall planting list!

Do you grow onions? What varieties are your favorites? Have you ever pickled onions?