A Pot Garden

Here is a picture of my newest Hydrangea, Blushing Bride. That is quite a blush. I picked it up last year at a going out of business sale. The land of our neighborhood nursery was purchased by a group to build houses and apartments. The nursery is missed.

Oh! I just thought I should tell you, I have a pot garden.

OK, put down the phone, no need to call the authorities, it isn't that kind of "pot" garden. Heaven knows California must have enough of those already as our governor, in his hour of need, now wants to tax their crops.

As I have mentioned before, I live under oak trees. The part of my property that is blessed with sunshine is where the deer roam. Flowers are not a problem, there are many shade loving flowers, but vegetables need a good six hours of sunshine everyday. This is my year to find that spot. One day I noticed a small area near the back gate seemed to get a reasonable amount of sun even though it was under the bay tree. I think it gets six hours of sunshine each day we shall have to see.

Rather than dig up the yard, amend soil and do all the other necessities one must undertake in order to start a new bed, I brought over some rocks (I have lots of rocks) and laid them over the area. I gathered large pots not otherwise occupied, filled them with Black Gold potting soil and planted. Most everything seems to be responding well.

Once the head of the Cheddar cauliflower appeared it seem to grow an inch in diameter each day. Following the Vegetable Wizard's advice on companion planting, I had put beets in the same pot. They also flourish. http://www.harvestwizard.com/2009/04/companion%20planting%20in%20the%20vege.html

I put Brussels sprouts in another pot and now the plant is huge; little marble size sprouts are forming. It must have been too shady under the leaves of the B. sprouts because their companion, the onion, did not do well at all. I had no idea that the B. sprouts would produce such huge leaves. The cabbage does well and the pot of mixed greens has been producing salad for some time now. I was hoping that I would be able to pick these cold weather plants by the end of June and it looks like I will make that deadline. This pot garden may be one answer to my shade problem; the pot in the foreground has been damaged by insects; I have spread diatomaceous earth around and we will see if that helps.

As you probably know, a beet seed will produce up to four plants so they must be thinned. The extras can be replanted somewhere else, an operation I find a little tricky. The leaves can also be used in stir frys but I like them best in salads. I also have a mixed green pot. The seed package mentioned that one could trim off the tops of the plants to be used in salads. With the tiny beet tops and the mixed green trimmings I haven't had to use as much lettuce as I would normally and the salads are much more interesting.

Planting vegetables in containers seems to be a growing trend .. even for those who have plenty of sunshine. There is a range of containers, from wooden raised beds to plain old flower pots. The new White House Kitchen Garden has a few of these boxes situated at the corners of their plot. I believe they are being used for perennials, in this case rhubarb. Container gardens work well for those who want a garden but don't have time for the digging, amending, and all the bother that gardens require. Think about that because it is still not too late to plant your own garden.

According to Renee Shepard (late of Shepard's Seeds and now head of Renee's Garden Seeds), in most of the country you still have time to put in tomato, eggplant and pepper plants. You can even start seeds of beans, summer squash, beets, carrots and chard. http://www.reneesgarden.com/articles/plant%20in%20june.html If you are a salad person put in a pot of cut and come again salad mix. And don't forget to plant some basil, oregano, thyme and sage. Note: if you are going to plant oregano, plant it in a pot. It can take over the whole garden if left to run loose.

Remember, In July we start all over again and begin work on the fall garden.

Recipe

My first cucumber is now four inches long. I find it very difficult to wait at this point, but I will. It builds character I am told.

I expect to use my first cucumber sliced thinly in a sandwich. The second one I will probably use in a salad. This cucumber has a slight Armenian accent. It is visually interesting because of the many shades of green accent with black olives.

Green and Black Salad

Serves four

Salad

1 unwaxed cucumber, diced

salt

1/2 cup sliced celery

1/4 cup minced parsley

1/4 cup quartered green olives

1/4 cup quartered black olives
4 cups baby spinach leaves

1/4 cup slivered almonds, toasted

Dressing

1 teaspoon salt

2 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Freshly ground black pepper

Pinch of dry oregano

Peel half the cucumber. Cut lengthwise and then lengthwise again (quartered). Gather together and slice all the strips, crosswise, at once in 1/4 inch dice. Place in bowl and sprinkle lightly with salt. Slice the celery lengthwise until you 1/4 inch wide strips. Gather the strips and slice crosswise, again into 1/4 inch dice. Add to the cucumbers. Mince the parsley until you have 1/4 cup. Add to the bowl. Quarter the olives and add. Grind black pepper over all, to taste. Add the dressing and toss.

Measure 4 cups spinach leaves, then rough chop or tear them. Toast 1/4 cup slivered almonds in a skillet until just barely brown. Add the spinach and almonds and toss just before serving.

Dressing

Put salt in a small jar, add vinegar. Stir to dissolve the salt. Add the olive oil, black pepper and oregano. Shake well.

Tip

By peeling just half the cucumber you get an additional shade of green. One shade from the skin, and the other shade, a paler green, from the area just under the skin.

This salad can be done in advance. Put together the cucumber, celery, parsley and olives. Do not cut, instead, tear the spinach and put in in a plastic bag and zip closed. Place the almonds in a separate bag. Refrigerate all. Put together and dress the salad at the last moment

For another recipe go to http://www.yummyletter.com/newsletters/cook-i18.html#50

~~~~~~~