The Garden Will Come – Later

The nurse was going through the post-op instructions for my upcoming lumpectomy. Most is common sense, of course. And then she pointed out the list of restrictions, or What Not To Do.

  • No lifting: nothing more than 10 pounds, approximately equal to a gallon of milk.
  • No repetitive motion: Avoid vacuuming, rowing, raking, gardening with affected arm.

Raking? Gardening? I told her I was lucky to be having this surgery in the bleak midwinter. If this were happening in June or July, I’d be upset that I couldn’t garden, or (as my kids used to say), playing in the dirt.

By the time spring comes, I hope to be gaining enough strength to get out in the backyard and till the soil for the raised bed plot. Beans, zucchini, carrots – we’ll see what else has potential. The raspberry patch needs weeding, too.

The other project will require lifting and repetitive motion. My table full of buckets, the ultimate raised bed, will need a lot of work. The potting soil from last year needs straining. Amigo and Chuck bought me a nice soil strainer for Christmas! Woot! Each bucket needs the holes enlarged and a stack of pine cones or wine corks to help the soil drain. When the buckets are ready, they’ll go in the table so I can plant tomatoes, peppers, lettuce, spinach, and much, much more.

The challenge this year will be starting seeds. I hope to bring my small tabletop greenhouses up from the basement before my surgery. I’ll bring potting soil and seed starter in the house, too. That way, the heavy lifting will be done and I can start tomato and pepper seeds in February or March, all depending on the level of pain and weakness at that point.

All in all, folks, I plan to grow food when spring arrives, cancer or no cancer.

 

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Enchiladas from Home

Sorry, folks. No picture. We did, however, get back into the routine of Eating the Opponent this week. The Packers play the Arizona Cardinals, so I brought out my binder and let Chuck (chief cook at our house) take a look. He almost chose a chicken dish, and then decided to shift gears and go with enchiladas.

He seasoned the ground beef with my home-grown green onions and jalapeno peppers. My hot peppers are still growing, thanks to climate change. After wrapping up the enchiladas and placing them in the pan, he poured my homemade and home canned enchilada sauce over them. This enchilada sauce is yet another way to use tomatoes and stock the pantry shelves. The grated cheese, of course, included good Wisconsin varieties: mozzarella and cheddar.

No picture (I forgot, oops), but the enchiladas were delicious. Even though Chuck cooked them, I had a hand in the process with my home grown ingredients and made from scratch sauce.

Go! Pack! Go!

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Guerrilla Gardening or Scavenging Squirrels

Ah, guerrilla gardening. Not gorilla, the animal, but planting and growing in a surprising and sneaky manner. Guerrilla gardening takes a name from guerrilla warfare, also surprising and sneaky.

I was pulling out weeds, mostly burdock, when I yanked on one that wouldn’t come out from the ground next to a walkway board.

It’s not burdock.

Burdock? Nope. Kale? Nope. Either way, I did not plant anything here. The board is old and rotting, so if I’d dropped a random seed in it, something may have come up. But this? This is more than an accidentally dropped seed.

Surprise! It’s turnips.

I definitely didn’t plant turnips here. I blame the squirrels or chipmunks, those tricky little furballs. Some tiny critter moved seeds or ate seeds and pooped them into this cozy little spot. And they grew. Grew and grew and grew.

I enlisted Chuck’s help with a crowbar and harvested the surprising batch of turnips. They became part of a stew later on.

Despite the weeds taking over most of the garden (courtesy of our late June early July vacation), we didn’t get to harvest much this season. But turnips? Turnips are tough. I pulled up quite a few, including the random guerrilla-planted turnips under the board.

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Herb Garden in a Cooler

We have a local chapter of the Buy Nothing Project, and I love it. I’ve given things away, and I’ve gotten some awesome items as well. Here’s one of my favorites. Someone posted the cooler, explained that they could no longer use it, and I shared the picture with Chuck. “Wouldn’t this make a great planter? Maybe herbs on the deck, right outside the kitchen door?”

Long story short, we expressed interest, the donor said yes, and we picked it up on our way home from Fun Day Friday lunch. The donor apologized for not cleaning it out, and when I explained how we planned to use it, she was relieved.

The fun piece of trivia: the donor is a tennis coach at the small college downtown, my alma mater.

Cooler turned Herb Garden

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Collecting Crocks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

That’s Limey the lime tree on the right. Limey has spent the winter indoors next to a very sunny window. We’ll move Limey outside for the summer as soon as we’re sure the temperatures will stay well above freezing. In addition, I believe Limey needs a bigger pot. I have a 6 gallon crock in the garage that will allow room for drainage (broken crockery, big sticks, whatever I have around the yard) and still give Limey room to grow.

The other 5 gallon crock has drainage in the base (broken dishes pulled from my rock garden) and potting soil. This crock will house cherry tomatoes or jalapeno peppers.

I have a third 5 gallon crock that I’ll prep later today – after the Brewers send Craig Counsell a clear message that hey, Milwaukee is still the best place for baseball. If you haven’t guessed, Brewers and Cubs are starting a three game weekend series in the Windy City.

Foot status: I can handle small amounts of yard work like filling the crocks, but I’m still not very strong. I’ll build up what strength I can between now and the next surgery, and I’ll get as much of the garden planted as possible, too. Coping, it’s all about coping.

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The Agony of the Feet

To be clear, it’s the right foot again. In February, I had a somewhat routine fix – a bunion and preventive procedure for two tiny hammertoes. In March, I tripped. Big time. Stubbed the toes badly enough to need the surgery redone and the ligaments surrounding the big toe sewn up.

Now it’s April (Cue deep sigh of self pity here). Bone healed well; soft tissue did not. The ligaments are pulling the toe out of position (again) and causing pain. I dug through my closet and found exactly one pair of shoes that I can wear with minimal pain, and I’m wearing them for yard work. Again, minimal. The next surgery, a joint fusion, will happen in mid May.

Ugh. And double Ugh. I’m doing what I can while I can and getting the tomato and pepper seedlings ready to plant. The re-landscaping of the front yard may fall on Chuck. We’ve been planning since last fall, and we picked up containers (big ones!) for that project. I’ll help prep the containers and plant if we can do it before my surgery. I’m even setting up containers on our deck so I can maintain them without going up or down stairs. Getting my hands in the dirt is emotionally healing, so having plants around is a priority.

Unfortunately, this surgery will require absolutely no weight bearing for two weeks. I’ve reserved a knee scooter and I’ve been adding to my Kindle. Recommendations and books are welcome (I’m looking at you, Green Girl!). I’ve contacted a local candidate I support and offered to volunteer from my home (my couch) and I might help a local organization with their grant writing. All those factors should help keep me busy enough to prevent excessive self-pity.

Readers, this is a lousy situation, but it could be worse.

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Guerrilla Gardening, Chipmunk Style

 

Rogue Sunflowers

I planted cherry tomatoes, jalapeno peppers, and banana peppers in pots on the deck this gardening season. The chipmunks, however, had other ideas.

Indeed, that’s a sunflower – three sunflowers, actually, in with the cherry tomatoes. I didn’t pull them out because, well, sunflowers! I have no idea where the seeds came from. The closest sunflowers I know of are about half a block away. Those chippies sure get around.

Readers, did you get any interesting volunteer plants this year? Any rogue anything?

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Football Season Begins! Again!

The NFL season begins as usual at the O.K. Chorale. We get together on Thursday nights to do our picks for the week. The menu for Eating the Opponent comes up for discussion, and we’re set for the weekend. Mostly.

With the routines in place, we gathered the ingredients to Eat Chicago with a home made deep dish pizza. Thick crust from my breadmaker, Italian sausage, peppers, onions, olives, pepperoni, home grown oregano, fresh tomato sauce from garden tomatoes – are you hungry yet? It was delicious and filling. We’ll have leftovers for lunch for a few days, too.

I’m drafting this post midday Sunday (That’s 3:35 in the NFL world), and Amigo is in the lead so far with picks. He has 7, I have 4, and Chuck and the visiting bunny are tied with 3 each. I keep repeating my script “it’s a good thing I don’t do this for money!”

Meanwhile, our Milwaukee Brewers are in the 11th inning of a cliffhanger with a score on 1-0 over the New York Yankees. Any minute now we’ll hear an update on whether they held the Bronx Bombers to a shutout and swept the series  – or not.

Now it’s time to put the computer down and enjoy the Packers competing with their arch-nemesis, Da Bears. Go! Pack! Go!

 

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Memorial Day and the backyard

Ah, Memorial Day. Ceremonies, parades, and somber reminiscence.

And maple seeds. The helicopters have arrived! Chuck saw me picking up a handful and announced, “The Next Season of the Compostermom: Maple Seeds!” and well, he isn’t wrong.

I love the idea that there’s free food in the backyard. I cooked burdock roots a few weeks ago, just to say I did it. The smaller roots were more tender and tasty, so I’ll remember that in the future.

Now that the seeds are falling, I’ll pick up as much as my knees can handle, and I’ll roast them. These roasted seeds can go in anything that might call for sunflower kernels or pepitas or similar yummies. Trail mix, bread, cookies, you name it.

They don’t last forever. Maple seeds are seasonal, at best. I’ll roast as much as I can handle during the next few weeks, and we’ll be set for most of summer.

The Next Season of Compostermom? Probably weeding season. If I want tomatoes (and more!), I need to weed.

Say, readers, do you have a backyard in which to forage? What do you find there?

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Rhubarb galore!

Rhubarb thrives in a cool spring. A snowstorm on the first of May qualifies as cool, if not cold, right? My rhubarb sure thinks so. It’s sending out shoots right and left and center, and going to seed, too. I keep pulling the stalks that are flowering, and the next day I ask myself, “Self, did I miss that one yesterday?” Truth is, the plant wants to reproduce, and it keeps trying.

Yesterday I spent much of the day picking, cleaning, and chopping  rhubarb. I filled the sink with stalks, topped the compost heap with those huge leaves, and ran two batches through the food processor. Eventually, I dumped all the chopped rhubarb into a big bowl and covered it up for the night.

Today I tried three new recipes: Rhubarb Slush, Rhubarb-Ginger Jam, and Rhubarb Pie Filling. The slush was pretty easy. It’s in the freezer now, and I take it out and stir it about once an hour to prevent it turning into a block of rhubarb-flavored ice.

The Jam and the Pie Filling should have been easy. After all, I’ve made jams and jellies for years, and pie filling is just like a chunky applesauce, right? Right – sort of. I managed to print both recipes with metric measurements. Our stubborn United States insists on using the old fashioned “customary” measurement system, so I had to work to interpret the amounts on these two British style recipes. Fortunately, I have a scale that can measure in grams, and my glass measuring cups have metric measures on the side opposite the customary.

The end results were excellent. I’ll definitely make these again. In fact, I may need to do it again in a few weeks if the weather continues and the rhubarb continues to grow like a bush. The metric recipes, in fact, were for small batches. I will probably double them – or more, if the rhubarb plants keep thriving.

Readers, I wouldn’t mind hearing your rhubarb stories. The plant (a vegetable, not a fruit, I’m told) can be legendary.

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