Harvest Monday – cilantro

It’s June, folks, still June. I have a lot of sprouts growing, but not much to harvest except the ubiquitous rhubarb. The cilantro, though, is reaching for the sky.

cilantro

I planted small amounts a few weeks apart so it wouldn’t ripen all at once. The batch on the right is past its prime, if I’m honest. I might let it go to seed. On the left, that might be ready just in time for tacos. In the middle, it’ll join me for salsa. I planted in sections because we don’t use a lot of cilantro at any one time. The flavor is quite strong, especially when it’s fresh.

If I have too much, I can always feed it to the pet rabbit.

For more Harvest Monday, visit Daphne’s Dandelions. I wonder if she makes dandelion pesto? I should ask.

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Charleston

I’ve been struggling with blogging about Charleston. Words just don’t seem to be enough. I’m not Jon Stewart (look him up, he addressed it beautifully), so I’m going to turn to another source to say it for me. Thanks, New Yorker.

NY Nine

 

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The Downtown Market is Back!

The haul - week one

The haul – week one

In case you missed it on Facebook, here’s the counter full of goodies gotten while the gettin’ was good, real good, at the first downtown market of the year.

How’s that for an amazing run-on sentence? I’m almost proud.

I did not buy rhubarb, for obvious reasons. There’s a recipe for rhubarb bread pudding sitting on the table and calling my name. I’ll freeze whatever’s left over.

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Depression Cake with Rhubarb

Ah, the rhubarb. We’re having a bumper crop already. I used up a little in a strawberry rhubarb ice cream. For my next trick, I modified a classic cake that I usually make with applesauce. In place of the applesauce, I used rhubarb sauce (you guessed that, didn’t you?) and then baked them as cupcakes instead of in the 13 by 9 pan

In case you don’t like to click on links, here’s the updated version.

Depression Cake (named for a historical time period, not the illness)

2 cups strong coffee
2 cups raisins or chopped dates or other dried fruit
½ cup rhubarb sauce
2 cups all-purpose flour (or whole wheat pastry flour, my favorite)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. each ground cinnamon, allspice, cloves, and nutmeg
1 cup chopped walnuts or almonds (optional)
Powdered sugar for garnish (or serve with whipped topping)

Preheat oven to 350.
In large saucepan, combine granulated sugar, coffee, raisins, and applesauce. Simmer 10 minutes. In large bowl, blend remaining ingredients, except powdered sugar. Stir raisin mixture into flour mixture. Pour batter into well-greased and floured cupcake pans. Bake at least 20-30 minutes, until toothpick inserted in center comes out clean.

Let cool. Sprinkle with powdered sugar or serve with whipped topping.

The original was adapted from a recipe in a California Raisin cookbook put out at least twenty years ago.

 

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Fun with Container Planting

I didn’t call it container “gardening” because it feels more like a small to medium sized planter than a garden. No matter what the label, it was fun to put this together. I think the choice of flowers is better this year. It’s bound to grow and fill in and look beautiful. I won’t mention the struggle to keep it upright – you can find that here.

Done - for now.

Done – for now.

In a few baskets sitting on the rock garden, I have spinach, radishes, and onions. I will sprinkle all of them with red pepper flakes to discourage small furry creatures from disrupting the goodies. It’s working – sort of.

Laundry hamper, repurposed

Laundry hamper, repurposed – with a cat, an attempt to scare away tiny furry creatures.

This will be radishes.

This will be radishes.

Spinach will come up here - if I can keep up with the red pepper supply.

Spinach will come up here – if I can keep up with the red pepper supply.

Some small critter loves garlic, loves it a lot, loves it so much that as soon as the scapes get two inches above the soil, the critter makes a visit and nibbles like crazy.I can rule out Bunnicula, at least. No vampire rabbit could withstand so much fresh garlic.

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The History of the Rhubarb

I never had rhubarb in my yard when I grew up. If we ate it, I don’t remember. I do remember my next door neighbor having a substantial rhubarb plot behind his garage. His youngest had a little trouble saying his R sound, so he called it ‘Woo-bob’.

When dear sweet Chuck and I bought our house, we discovered rhubarb growing along the back lot line. I decided the south side of the garage would be a better location with more sun, so I transplanted the rhubarb plants. With the transplant, they spread.

Then I bought my first rain barrel and set it up under the downspout on the south side of the garage. That entailed moving the rhubarb again, this time to the patch beside the deck that had held hollyhocks. When the hollyhocks came down with rust two seasons in a row, I pulled them out for good.

Now the rhubarb is thriving in this spot. It’s growing so much that I’ve even given away a few small plants. By the reports from my friends, the transplanting worked well for them, too.

Rhubarb is often the first harvest of the year in my northeastern Wisconsin climate. So far this season I froze some, gave some away, and cooked the rest into a rhubarb-strawberry syrup to flavor my first attempt at strawberry-rhubarb ice cream. Mmm, it’s tasty. I’ll definitely do this again.

An Early Harvest

An Early Harvest

Ready to cook, bake, and freeze.

Ready to cook, bake, and freeze.

Want more harvest posts with pictures? Go to Daphne’s Dandelions for her weekly gathering called Harvest Monday.

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How much coffee?

Actual conversation in car on interstate highway —

Chuck: Is that a tanker that says “Coffee?”

Daisy: I thought it might be a mirage.

Chuck: Wow. Pull up next to it with your mug, turn a spigot, and refill in motion.

Daisy: I have an empty travel mug. It’s at your feet.

We approached the tanker. Here’s what it looked like up close.

"Best Coffee on the Interstate"

“Best Coffee on the Interstate”

Is that a “flammable liquids” sign on the lower left? That’s some strong coffee there, driver. Better add cream and sugar.

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Wrestling with a Papasan Chair

It was a hazy morning, with the kind of sky that promises a storm. I decided to accomplish a few short goals that I could abandon quickly and seek shelter when the raindrops arrived.

First, I dragged the rain barrels close to the hose and rinsed them inside and out. Trust me. It makes sense. The barrels had been storing water that drained off a crumbling rooftop, a garage roof with disintegrating shingles. The resulting residue was thin enough to get through the screen and thick enough to stick to the sides of the rain barrels. I hope that the new garage and its new roof will drain more cleanly into my clean(er) rain barrels.

Second, I smashed a batch of shells (seafood, mussels if you must know) and spread them on the soil that will become a raspberry patch once again. There’s both chemistry and environmental science in that decision. Again, trust me.

Third, I decided to work with the papasan planter in the front yard. We’d noticed it tipping, leaning to the right, and it needed help to get upright again. Nobody leans to the right for long in Daisy’s household. Trust me. 

It looked like this from the sidewalk.

It looked like this from the sidewalk.

Close up, it looked even worse.

Close up, it looked even worse.

I wrestled, pulled, pushed, and eventually slid the top off its base. Then I reached for the camera – and I laughed out loud. Any neighbors lucky enough to witness the event surely think…trust me, I probably don’t want to know.

It's all about that base.

It’s all about that base. Whoa. 

I tipped and balanced the planter part until it seemed stable, and then added a cinder block to help keep it in place. The base went out to the curb for Excess Garbage Day. Convenient timing, wasn’t it?

Here’s the result. I must say, I won the wrestling match – this round, anyway.

Done - for now.

Done – for now.

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The Garden Grows

I put in the plants, and I pulled off the masking tape grid. But wait – it’ll be much easier to imagine if I just give you a picture or two.

Beans!

Beans! Beans on the right, tomatoes on the left. 

A thin layer of grass clippings functions as mulch for now. Meanwhile, behind the garage, the pile is shrinking.

Good intentions -

Good intentions – the pile was mostly topsoil, so Chuck made a new outline from repurposed boards and started spreading the soil.

The reverse angle image –

raspberry canes!

raspberry canes!

A few raspberry canes survived the garage construction. I have a few more in buckets; I hope to transplant them to this area to restart the raspberry patch. In a year, or maybe two, we’ll have raspberries again.

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Summertime!

I can tell it’s summer because…

I am working the phone, setting up appointments so I don’t have to miss school in the fall.

I am cleaning up messes outside. I’ve planned and planted, but I haven’t had the time to make the yard look neat. Now I do.

I’m enrolling in two graduate classes with which to renew my Wisconsin teaching license. It’s what we do: go to school during June, July, and August in order to renew the license that…you know what, readers? You’ll hear my take on licensing changes, and you’ll hear it soon.

I can tell it’s summer because I’m storing my schoolbooks in a closet along with my fingerless gloves. I’ll bring them back to my desk in the fall.

I can tell it’s summer because I’m making salads for lunch and adding fresh ingredients whenever I can (including radishes, dandelion greens, and whatever edibles are ripe for picking).

I’m also reading gardening blogs and getting a little envious of those who are already harvesting. Daphne’s Dandelions hosts a Harvest Monday group with glorious pictures.

I can tell it’s summer because everywhere I go, I see others enjoying the outdoors. I saw two college-age kids wearing galoshes and stomping in mud on their lunch break from working on a grounds crew.

Meanwhile, I’m catching up on household chores, too. That’s not fun to talk about, though. I’d rather be outside!

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