Monthly Archives: August 2011

Butterflies and a hummer

More black swallow tail caterpillars in the garden. Once again on the fennel. Discovered that the laying  butterflies like fennel, dill and parsley fronds because they make the caterpillars that eat them poisonous to birds and other potential predators. Hungry. There’s a … Continue reading

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Garden cucumbers  are nothing like the limp, tasteless, standardized things found in most stores. Cucumbers come in many colors, shapes and sizes and are the fruit of the vine. Each variety has its own sweet, herbal, grassy, crisp, clean flavor. … Continue reading

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Kohlrabi is an odd newcomer to our markets and edible gardens. Kohlrabi is German for cabbage (kohl)  turnip (rabi). Whereas brussel sprouts, also of the cabbage (brassica) family, is swollen leafage above ground, kohlrabi is a swollen stem above ground: … Continue reading

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Watering, part two

This year I’m trying two new aids to watering. I’m still gathering data — since I’m still gathering food from the garden — so I’ve only my observations to share. First, I’m watering my garden with the Gard’n’Grow, a garden … Continue reading

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The Turks have an eggplant dish Imam bayildi, the imam fainted, with pleasure because the dish was so very delicious. First time I ate it, I swooned too and became enamored of eggplant. Gardening at a community garden for a … Continue reading

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It will rain today (40% chance, with thunderstorms) because I watered thoroughly this morning. It’s infallible, practically a law. Rain is the gardener’s respite. Once the rain stops, I’ll rush over to my garden to appreciate its electrified, green gorgeousness. … Continue reading

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Sorrel and chives

Recently I learned something about sorrel and chives, something they have in common. What I noticed this season  is that they tasted bitter: disappointing when they’d been so delicious previous years.  Assuming they were only good for a couple seasons, … Continue reading

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Easy herb butters

My herb garden is wild this year. So much spilling out and all over each other. There’s too much to write about herbs so here’s a quick entry about something I discovered this year. Alice Waters recommends herb butters which … Continue reading

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Kale, part two

Kale chips: a new favorite, thanks to kitchen gardener Julie. Select large, full, unblemished kale leaves. Wash and dry well. Coat lightly in olive oil and mole-hot sauce. Place on a cookie sheet and bake at 350 degrees. Turn often … Continue reading

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Growing kale changed me. Growing kale marked when I became a serious gardener, learning new crops and eating pleasures from my friends at the 61st Street Community Garden, of blessed memory. Now I can’t imagine life without it — both … Continue reading

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