The Harvest, and Some Lessons Along the Way

Mini-Cuisinart, faithfully, doing her 'thing'..

 Pesto in 4 ounce containers...

...and more

...and more

...around 40 containers...that's alot of pesto!!!

Some of the dried lavender...love love love..

So, here we are nearing the end of September. The holiday of Sukkot, is a celebration which includes food related to the autumn harvest and is commonly called 'season of our joy.' I seem to be right on schedule as far as the harvest goes, and I am rejoicing in what looks like a good harvest, considering what the garden endured this season. Planting was a little later than last year because of the cool Spring, then there were 2 hail storms, which chewed up some of the more delicate leaves from the purple basil. I swept away alot of growth, yet the garden lived on. A miracle, I thought, that anything survived. Then while we were away for a few days, yet another hail storm. I did not know what to expect when I came home. Again, some more losses, but the garden still lived and was yielding plenty. The tomatoes did not stop growing, the basil, although much was lost, much was still there, the oregano was not phased. (Cilantro, dill already cut back and the peppers were still growing, even now, still flowering, the lavender has been harvested all summer...ahhh, the lavender!!!). Then, a week of heavy rains, which produced massive flooding, the size of the state of Connecticut, hit Colorado. We started the Summer w/ the Black Forest fire and ended w/ this enormously destructive and deadly flood. The life lesson, obvious to me.  There will be storms which will test and try us. We are not sheltered, like greenhouse plants. Hopefully, our roots are deep enough to withstand the storms, which will most definitely come, and we will be like weather beaten oak trees. Okay, a little dramatic, but, true, nonetheless.

All that to say, I have been making alot of pesto w/ the basil. I have been harvesting a little at a time and freezing it in 4 ounce containers. I know from last Summer that it will do very well in the freezer for a year, as was proven by the last batch from last years' haul. Still so delicious. (Now, let's see if the dry ice shipping 'experiment' will work!!) I remain the grateful little gardener, enjoying sharing, and eating the fruits of my labor!

' For everything there is a season,
    a time for every activity under heaven. 

A time to be born and a time to die.    
 A time to plant and a time to harvest.'

Ecclesiastes 3:1-2

The 'Big' Experiment...Update!

Remember what everything looked like 2 months ago...

Four varieties of basil, honeysuckle, sweet red peppers

Greek oregano, sweet green peppers, purple basil, dill, cilantro, honeysuckle, clematis

Beautiful, plentiful basil

Greek oregano growing low and spreading out, purple basil, sweet peppers, dill, cilantro, honeysuckle, clematis

One of 4 lavender plants..in big terra cotta planters..

A MOST welcomed guest...

Look @ him/her!!!!

It was an experiment. I was compelled to plant, to grow things, to somehow replicate 'a garden'. I had no soil to speak of and it bears repeating, (as I still can hardly believe it), we are 6000 feet in the air. The discovery of the raised garden bed was my only hope. So, w/ a 50 pound bag of mulch from Whole Foods, many many many many cubits of soil later, earth worms (yes, I actually went to Petco and bough a container of about 50 earthworms...no laughing), full sun and water, I would say that the garden has been 95% successful. I now have 4 kinds of basil, and have been enjoying the flowerettes this year as well. There is nothing like fresh dill on baked salmon. Cilantro...I have found that w/ the cilantro as well, the flowerettes are not as strong as the leaf. Add the cilantro (leaf or flowerettes) to some roughly mashed avocado, chopped tomatoes, a pinch of Kosher salt, a dash of lemon juice and some olive oil...oh my goodness, what a burst of flavors! My Greek oregano is a gift which keeps on giving. I had enough from last years' garden in Rhode Island to bring to Colorado, and now, I can see that I will have my fill once again...hopefully to taking me right through the winter and into next years' planting. I have planted red and green peppers which are now starting to blossom, along w/ tomatoes which are also starting to flower. The honeysuckle vines are growing up the trellis, along w/ the clematis, which has blossomed. I did loose one clematis and the strawberries just whithered. I also have 4 lavender plants growing which I will cut back when the weather cools and dry for their calming aroma. It is wonderful to wake up every morning to the sight of all this green, to touch the soil, to see how everything has grown overnight. Next year, maybe 2 more raised garden beds...in the meantime, 'whew'...really grateful!

Whole Foods Farmers Market

I am so happy to be part of the Whole Foods, Garden City, Farmer's Market. The response to my handmade cards (now about 40 different cards, along with the framed 5x7's, and matted work) has been wonderful. I so enjoy speaking about my work with the people who 'drop by' my tent, answering any questions they might pose.

We set up our goods, from homemade breads and cookies, to the one and only Schartner Farms,
Buttonwoods Bathworks, (I bought their Lavender Linen Spray, and it is one of the nicest things I could have done for myself...sleeping like a baby people!!) . It is still growing, organically, (no pesticides...LOL), so, if you are in the neighborhood, please do stop by from 3-7PM on Tuesdays.
401-942-7600