Summer and Fall is a wonderful time to take in the bounty of fresh vegetables, fruit (mmm… berries), and herbs. But let’s not forget the roses! Ann Lovejoy has some charming tips for enjoying a rose harvest.
From the A Year of Healthy Living 2015 wall calendar by Ann Lovejoy — Gardeners often seem to be happy people, and now we know why. Recent research indicates that getting our hands “dirty” gives our brains a boost of serotonin. Mycobacterium vaccae is a soil dweller that offers humans who dabble in dirt a lovely lift. Like so many health advances, the first recognition of mood elevating effects from M. vaccae came about accidentally, when a dose intended to boost immune response serendipitously created an antidepressant effect in advanced cancer patients. Continue reading
From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — If you’re still growing old standby greens, expand your usual selection with a few newcomers. Red or green Salanova® lettuces are bred for cut-and-come-back use, so you can start trimming off a few leaves when the plants are 4–5 inches tall. Several flavorful new cool-season crops are hand bred (not genetically engineered) from classic European leafy greens. Purple Peacock broccoli, a cross between regular broccoli and kale, produces frilly foliage and tender florets that are attractively streaked with rose and purple. A similar cross between brussels sprouts and kale is called Petit Posy, which offers tender rosettes with tightly folded centers that are delicious when eaten raw, steamed, or roasted. Continue reading
Bees are all the buzz. In the past decade, backyard beekeeping has multiplied exponentially in urban areas. Budding apiarists around the world are tending beehives just about everywhere, from suburban patios and rooftop terraces to elementary school gardens. These urban naturalists are preserving a tradition that has been alive for more than 4,000 years. Continue reading
With Fall in the air, we seem to be nesting more — wearing comfy, warm clothes and spending hours in the kitchen. So we’re exploring recipes and ways we can enjoy the harvest. And maybe entertaining our sweet tooth just a bit, too.
From the Herb Gardens 2015 wall calendar by Maggie Oster —
Coconut-Lavender Panna Cotta
Providing a sense of calm and balance, the fresh, sweet aroma of lavender has been beloved for centuries. Used for its beauty, singular scent, and medicinal properties, lavender continues to be a favorite. The use of flowers and leaves of lavender in cooking is growing in popularity. With a flavor that melds floral, piney, and camphor, fresh or dried lavender flowers are most often added to desserts, but they sometimes find their way into savory dishes. Lavandula angustifolia, with its sweet, mild flavor, is the best choice for cooking. Of the dozens of true lavender varieties, Hidcote and Munstead are the most widely available, hardiest, and easiest to grow. Harvest lavender midmorning on a dry day when almost all the buds are open. Tie stems in bundles and hang upside down in a dry, dark place. When dry, gently strip the flowers from the stem. If buying, be sure the flowers are for culinary purposes. Quickly and easily made, panna cotta is a sweet and creamy pudding that is among the most versatile of desserts and readily flavored in innumerable ways. Continue reading
From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — Crisp, crunchy, and flavorful, cool-season greens have been winter staples for centuries. With the protection of cold frames or plastic tunnels, kale, chard, and cabbage can be harvested all winter, even in the snow. For variety and good looks, plant rainbow chard or Bright Lights Swiss chard, both of which produce vividly colorful stems in shades of raspberry, coral, peach, and salmon. The crinkled foliage holds up well into the cooler months and can be sautéed, steamed, or stir-fried.
Plant garlic whips as soon as the ground can be worked for spring harvesting. Begin feeding onions and garlic in mid-spring, offering high-nitrogen fertilizer every 2-3 weeks to encourage bulbing.
(Scallions and bunching onions don’t need it.) Regular watering in summer ensures plump, welfilled cloves of garlic and shallots and fat, round onions. Reduce watering in midsummer to encourage bulbs to ripen and develop good keeping qualities.
excerpted from the 2014 Organic Kitchen Garden wall calendar – Tip by Ann Lovejoy
Happiness is almost as important to human survival as food, clothing and shelter. Vital as it is, few of us truly understand how happiness works. Common misconceptions include the idea that we can successfully pursue happiness. In fact, people who highly value personal happiness generally display significantly more symptoms of depression than folks who don’t think about it much. And though happiness is half genetic, about 40 percent of what makes us happy involves our daily thoughts and deeds.