Harvesting Herbs

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This summer I grew herbs in two flower boxes hanging from a shelf on our front porch: Parsley, sage, rosemary & thyme - just like the song - and chives. I chose the location to allow easy access even in inclement weather.

But as cold weather approached, I realized I had to think about what would become of the remaining herbs; and the obvious choice was to harvest and dry them for later use in the kitchen - all but the parsley (compost) and chives (vegetable crisper). 

Harvesting herbs is an easy task as their root system is pretty shallow. I simply pulled the plants out of the soil and cut off the roots. When I took them in the house, I tied each herbs stems together with colourful twine and hung them to air dry.

The fragrant herbs are now bagged and ready for use in cooking over the long winter months. I anticipate that homegrown will be tastier than dried store-bought; and healthier, too.

As an interesting side-note:

I've learned that herbs are an important garden plant for pollinating insects. They're useful for sustenance as well as pest prevention.

So, next spring, I'm planning to plant even more herbs, in the planter boxes and beyond.

Swiss Chard

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Some of my Rainbow Swiss Chard

I really liked the idea of growing my vegetables from seed; although, many of my seedlings did not transplant successfully or produce well.

Several varieties of lettuce that I seeded indoors - leaf lettuce, romaine and kale - didn't do well when I moved them outside. Most likely I let them get too leggy before transplanting; however, my Swiss Chard - a rainbow variety - purchased from a local garden centre, did very well in a raised pot.

My youngest granddaughter discovered she liked eating Swiss chard right off the plant and straight from the garden: Interesting child, she also likes arugula the same way.

Lacking lettuce or kale to supplement the chard in a salad, though, I was at a loss as to how to use up the prolific vegetable. Then my friend, Rita, offered me her tried and true Swiss chard recipe. Easy enough: 

"Saute the chard in oil, garlic and fresh herbs; then spread on toast and top with a poached egg."

Delicious!

So, I sauteed the last of my rainbow Swiss chard in the prescribed manner and froze individual-sized portions on slips of parchment for use during the deep freeze of winter; hopefully, I'll be able to convince a 6-yr-old that cooked Swiss chard is as appealing as raw.

Braided Onions

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My Braided Spanish Onions

I learned about braiding onions many years ago, when I first read the Little House on the Prairie stories.

Carolyn Ingalls, known as "Ma" in the books, braided the stems of the onions she grew in her garden and hung them in the attic for winter storage and easy access. 

"Onions were made into long ropes, braided together by their tops, and then were hung in the attic beside wreaths of red peppers strung on threads."
- Laura Ingalls Wilder, Little House in the Big Woods

The idea was that onions could be cut off the braids from bottom to top, as needed.

In August, this year, I was reminded of the braiding practice when I visited a garlic farm where they had hung their crop to dry in a similar way. So, when my small experimental Spanish onions were ready for harvest, I set about to give onion braiding a try.

Now, I've been braiding for many years, a skill first learned in Brownies and Girl Guides, and perfected over the years braiding the hair of three daughters and two granddaughters; therefore, braiding onion stems proved to be a snap.

My braided onions, just one small braid this year, are dried and hanging in my kitchen, ready for use. It's a special full-circle occasion for me: The growing and storing of vegetables in the same manner as the pioneers of yesteryear in general, and "Ma Ingalls" in particular.

Meager Harvest

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A Meager But Edible Harvest

With frost warnings approaching, I decided to harvest the last of my green tomatoes, one of few remaining carrots, and my Spanish onions.

It's a meager harvest, but edible none-the-less; and, one that doesn't include the strawberries, tomatoes, and potatoes harvested earlier or the sweet bell peppers that are still ripening on our front porch.

Next year, I intend to increase my harvest by planting more of what grew well in my small urban environment: Eliminating plants that failed to produce in any meaningful way or proved incompatible with our growing environment.

Winter, of course, will be the time for further research and reflection; although I already know that potatoes and tomatoes will be foundation vegetables and fruits in my Potager next year.  

That said, our meager harvest doesn't feel like a disappointment: For me, at least, this summer has been a great learning experience and tremendous fun. I can't help but look forward to next year.

MHHS Member

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MHHS Facebook Logo

My pollinator potager project has instilled a love of gardening in me that I hadn't really expected; that said, other than during the Hamilton Spectator Open Garden Week tours in July, I haven't had much opportunity to share my new-found interest with other like-minded people.

Craving gardening camaraderie, I began a search for a gardening assemblage of which I could become a part; and, after testing out two separate group’s meetings, I found one that drew me in, quite literally.

The Mount Hamilton Horticultural Society (MHHS), recommended by a member whose garden I toured in July, turned out to be exactly what he described, and more: They were open to like-minded gardeners, young and old; welcoming of new or potential members, like myself; educational, with a varied program, planned more than a year in advance; giving of individual and group knowledge; sharing, through activities like monthly mini plant sales, gardening and photo contests, and prizes; and connected to District, and Provincial (Ontario Horticultural Association) umbrella organizations.

Following that successful trial meeting where I enjoyed Kathy Spiwak's splendid PowerPoint presentation about shade gardens, I contacted MHHS President Claire Kostyshyn to join the group and buy tickets for my husband and I to attend the upcoming Gala Dinner. On meeting Claire and her husband Stephen for the second time and touring their lovely |en conifer garden, I felt in my bones that becoming a MHHS member was a good fit for me.

The Mount Hamilton Horticultural Society has been a thriving entity for 90 years, now; and, with some 135 members it shows no signs of fatigue. I’m really looking forward to what the next year has in store for me and my little pollinator potager project, and for my new fellow society members and their gardens too.

Global Warming

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Our Forsythia Bush Blooming in October

There's been a lot of conversation over, at least, the last decade about global warming; and, much dissension lately about whether it's a real phenomenon or "fake news."

Scientists believe that planet earth is almost at the point of no return, regarding global warming; but, world leaders seem unwilling or unable to unite behind the mounting scientific data.

For me, a forsythia bush blooming in my garden during the first week of October has reinforced my personal belief that global warming is likely very serious.

I won't know until spring whether my forsythia bush will flower again when it's supposed to, or whether its blooming confusion has caused permanent harm. Similarly, we won't know for sure if global warming is at the point of no return until our planet is on the verge of irreparable disaster.

With that in mind, we must continue to apply pressure to those with the political clout and financial wherewithal to change laws and global mindset. Only by erring on the side of caution will the questionable fail to become the inevitable.