They may be a little gnarly and not quite the prettiest of the bunch – but they are OUR strawberries!  This is our magical third year, and our little backyard patch has produced a pretty steady stream of these juicy delights.  When Kris and I get home from work, we spend a good hour piddling around in the garden – weeding, harvesting, watching the plants grow.  It’s amazing to see the progress day to day.  We pick our choice ingredients and then go in for dinner.  The best part is when we can make the harvest part of the dinner!  Our most abundant harvest right now is our salad greens - so we have delicious green each night.  This heirloom variety provides yummy diversity (and some laughs at the names of the lettuce – “Amish Deer Tongue”!)  Add some strawberries and a balsamic vinaigrette, and you have an instant meal.  Perfect.

I have been reading like a speed demon – and if you keep up with me on GoodReads, than you know that I have been devouring graphic novels… still loving this genre.  I read the newest Sookie Stackhouse guilty pleasure, Dead in the Family,which left me a little non-plussed, but entertained.  I have plans for much more reading this summer – I am going to the library once a week trading in the ones that I read for the new ones I had on hold! Another book review post will be coming soon.   I should be turning my eyes to the shelves full of books in my house…

Also watching season finales of some favorite television shows, name “LOST” and “Chuck”.  I was happy with both, for the record

The downtime would usually translate to more knitting time, but I haven’t been picking up the needles that much lately.  I am continuing my stashbusting efforts, but it seems like a lot of other things are vying for my time… and winning right now.  I did finish this scarf – a simple garter stitch number that was knit  side-to-side.  I used a wool/alpaca/silk blend (Elsbeth Lavold Silky Flamme).  I am calling it my Tree Bark scarf because of the ripply texture [Ravelry Notebook page].  The yarn has some thick and thin places which adds to the effect.  I threw in a couple of purl rows for some interest.  I like it, and it will be nice this next fall/winter.

I joined a new gym and am enjoying their “theater” room where you can work out on the equipment (ellipticals, treadmills, stair climbers, bikes) while watching a movie on the big screen.  What a novel idea!  They play fun movies too… I just got back from the gym and they were playing Mrs. Doubtfire, which I hadn’t seen since it came out.  So silly that I found myself laughing out loud more than once while on the treadmill!  I have a great friend who goes with me, so it’s fun to have that little standing date together each weekend.

My youngest sister is in town this weekend, and we are all looking forward to the visit from Mimi, Daniel, and Baby V at the end of June.  This coming Monday, my dad leaves for a 4-month assignment in  Juneau, Alaska.  …and you know me well enough to realize that the wheels started turning in my head planning a trip to visit!  We don’t have a date pinned down quite, but we have every intention of going.  Should be a great opportunity to see my dad, and for some amazing photography!

After a good deal of reluctance, I decided to join Twitter.  now I am wondering why in the world I waited so long.  I heard a lecture last week at a work-related conference that extolled this social networking tool and I realized that it could be a good thing… so, I gave it a try this past week.  And yeah, it’s great.  So, if you want to follow me… I am there.  It’s like mini-blog posts!

Kris and I are lucky to have some green space (albeit slightly larger than a postage stamp) surrounding our house, and from the time we moved in in December 2001, we have planned many ourdoor projects that utilize this space:  a small deck and a brick patio, several raised beds, a DIY pond project, a container garden, expanded edibles beds… and this year, realizing that there just wasn’t that much space left (well, we have two doggie girls, and we have to leave them some room to do their business!) we decided to go vertical.

It is still in the experimental stages – Kris and I constructed this box back in April and it still needs some tweaks (specifically when it comes to even distribution of water) but we are getting some nice looking greens growing from it, so it seems to be working on a pretty basic level!  Here’s how we did it:

Kris bought some boards and constructed this case – about 5 feet tall and 2.5 wide – and divided it into three sections.  The backing was left open, but with wooden slats placed about 2 inches apart.  The dividers were placed in at an angle to keep the soil from coming out, and a hole was cut in the middle to insert this wire mesh tube through the middle the case.  The hole is also cut in the top of the case.  We lined the sections with coconut husk fiber and then inserted this mesh tube.  The tube was then filled with river rocks.

A top soil and compost mixture filled in to each section.

Another layer of the coconut husk fiber to cover the soil.  With a razor, we cut small holes into the fiber to insert the seedlings / seeds. 

 Landscape fabric was stapled on top of the frame, and wooden slats were screwed into the frame .  We cut holes in the fabric to match the holes beneath in the cocout fiber.

Seedlings inserted!  then we propped up the frame, and secured it to the fence.  No soil spills!

The seedlings were started indoors awhile before, and we just transplanted them into the vertical frame.  We used the same salad green mixture that we put in the adjacent bed.  The hope is that the plants will grow out and then up, filling in the blank spaces with greens.  We are planning some additional planting in this bed so that we can have a staggered harvest (Kris and I love salad!) 

The only thing we have noticed is that the watering tube (filled with river rocks down the center) does not distribute the water as well to the seedlings on the far right and far left.  The water also tends to flow out the back of the frame.  So, some minor tweaks are needed. 

 This concept of the “living wall” is so amazing to me – mixing function and art.  If you are interested, there is LOTS of fodder online:

• Inspiring Vertical Gardens for Small Spaces, Low Impact Living Blog
• Patrick Blanc’s “Vegetal Walls” – true works of art- so beautiful!
• Ping Mag’s Vertical Gardening: The Art of Organic Architecture
• A simpler and more accessible approach to vertical garden using flower boxes

I want to take this idea and RUN with it…

We tend to focus so much on our edible gardening, but over the weekend, we planted some ornamentals – I got these foxgloves and corabelles at the nursery.  They are a nice addition to the front yard where we have some gladiolas and lilies preparing to bloom. 

It was an exciting day at our house over the weekend:  the day we harvest the compost from the worm bin!  Yeah, I know.  Don’t cheer all at once.  It makes me pretty excited, though

Kris and I have kept our vermiculture composter for about 3 years (I talked a little about it here in this post) we use the commercially available Can-O-Worms bin (there are several others on the market, all seemingly adequate) and it is a lot of fun to keep.  It’s a very easy set-up with the tiered system… easy to assemble, and once you get it, all you need are the worms.  We bought the two most common composting worms available in North America – “Red Wigglers” and “European Nightcrawlers”. 

Once all that is in place, it’s easy to start up… you simply put your natural scraps into the bin for the worms to digest… and natural scraps can be a huge list of things.  My worms get a steady diet of veggie and fruit scraps from my cooking and baking, as well as leftovers from the juicer, used teabags and coffee grounds.  I layer these scraps directly on the top bin and then cover it with a damp set of newspaper.  I add to the mix, just continuing to layer… and as time goes by, the worms do the work.  Once the bin is full of my scraps, I add a new plastic layer and start the process again.  The worms migrate up, leaving the scraps below – other worms stay down in the lower bin working on the older items, and the natural decomposition also takes over.  The best part about it?  It doesn’t smell a bit.  I keep my bin inside during the winter months (too cold in Maryland to be outside, and I don’t have a garage) and I have never had any problems with it being inside.  In fact, it makes it easier for me to toss out the scraps when the bin is right there in my kitchen.

And as we begin to prepare the garden, you can open up the lowest bin and mix this nutrient rich compost directly into your top soil – instantly making it better and more viable for planting.

Here’s how it breaks down – the photo on the left shows my top-most bin:  the one that is full of the newest kitchen scraps… grape stems, avocado skins, old lettuce, apple cores, beet peels… and the one on the right shows the rich dark soil in the bottom bin, ready to mix in with the top soil in the garden. 

The timing was perfect. On the very same day, Saturday, the seeds we ordered from Seed Savers Exchange arrived (we have ordered from them for a few years – and they are amazing! it’s an heirloom cooperative and they have thousands of varieties.)  

It’s still a little early for the big vegetables, but we are in prime time ( a little late, actually) for lettuce and green varieties.  Kris already planted some spinach and some beets, and we planted a few seeds of each of the lettuce/greens packets – we got an Heirloom Variety pack that had nine kinds, and also had a few others to try.  So, we planted eleven or twelve different types of lettuce in one of our raised beds.  I can’t wait till they start sprouting up… should be soon!  We have BIG plans for the garden this year – more veggies and herbs, and even some new and creative ways that we are using our small space.  Then of course, it’s gonna be some good eating (with scraps, no doubt!) and the whole cycle with the wormies will start again.  It’s pretty amazing.  Those little worms are amazing creatures. 

If you are interested in vermiculture composting – or composting in general (we also have a “heap” of outdoor waste – grass clipping, leaves, twigs, big scraps that won’t fit in the bin like cabbage and lettuce heads, celery hearts, etc.)  here are some resources to get you started!  It’s really quite simple and you don’t have to do too much – nature takes care of a lot of things for you!

• Vermicomposting on Wikipedia
• Worms Eat My Garbage: How to Set Up and Maintain a Worm Composting System (book)
• Let it Rot!: The Gardener’s Guide to Composting (book)
• Crazy for Compost Ravelry group

The subtle changing of the seasons brings on a mad dash of figuring out how to stay on top of the marvelous bounty that our little garden provides… We pack a punch in a small space, for sure!

Our yard and our climate seem particularly suited for tomatoes and peppers, and we have had continued success with these plants over the years.  Squash seems to do well for awhile before being attacked by the beetles, and we also have had a decent crop of okra, cucumbers, eggplants, and lots of herbs.  Fortunately, we escaped the tomato blight that caused so much damage… funny thing is that it affected some of our neighbors down the street, but our tomatoes are healthy and abundant (so far).  We plant a number of varieties of tomatoes with pretty much one thing in mind:  making Kris’s amazing salsa recipe.  This year, we had two varieties of heirloom tomatoes, as well as several crops of romas to rely on for the first batch of the salsa.

We spent last weekend in the kitchen, canning three batches of veggies:  the aforementioned salsa, spicy dill pickles (and regular ones too), and some pickled peppers (Habaneros and jalapenos).  As you can see, we like the spicy foods and use these canned goods throughout the winter for all sorts of our favorite recipes like jambalaya, curries, various soups, black bean burgers, etc.  No wasting the veggies here!

Three Christmases ago, I saw an ad in some magazine at the doctor’s office about “Great Gifts for the Man in Your Life” (Real Simple or Martha Stewart Living, I think…)  The #1 gift intrigued me, and I thought that it would be something interesting and unique for the man in my life who likes to spend (nearly) the same amount of time in the kitchen that I do… so, I bought Kris the Cameron Cookware Stainless Steel Stovetop Smoker.  Little did I know, at the time, that this would be one of the best purchases for our culinary exploits!  I also picked up the indoor smoker cookbook, Smokin’, which has a total of TWO vegetable recipes, but it does have a lot of good ideas… The smoker is traditionally thought of for meats, but we have enjoyed so many smoked vegetables over the years. Who said vegans can’t be smokin’ too?

All that to say, that the smoker is an integral part of the salsa preparation.

All varieties of tomatoes and jalapenos from the garden – loaded into the smoker with hickory wood chips.  It takes about twenty or thirty minutes to get the right flavor.  This step is SO worth it.

For years, we used store-bought chipotles, but once we got the smoker, we made our own!

… Cilantro + Onions + Garlic + mix of spices and vinegar …

I would share a recipe if I had one, but this is all living in Kris’s head.  He has perfected this over the years. We do a whole little taste test each year and discuss whether it needs more or less of certain ingredients.  Perhaps I can get him to write it out one day soon.  This year’s batch seems to be one of the best so far – the tomatoes were not too watery and they had a delicious flavor.

Long winter with summery fresh food!

5 pints of salsa
4 pints pickled peppers
3 qt dill pickles

It was quite a productive and rewarding day.  …and there are already more tomatoes ripening on the vine.  A second batch (maybe even a third) is quite possible.

With fall right around the corner, I am already thinking about more harvesting and more preserves… apple butter?  some more peach jam?  … gosh, I love this season…

The last two weeks have been a steady stream of cooking and baking experiments and voracious reading habits.  When discussing this with a friend over the weekend, she told me, “Well, this just means you have more time!”  And if that is indeed the case – longer daylight hours and less time parked in front of the television – well, then yes, I do have more time, and I am relishing every second of it!

Two books have completely inspired by cooking and baking of late.  I checked them both out at the library, and promptly purchased my own copies.  Once you make 11 things from a cookbook, it seems like a good time to buy your own, right? 

The Vegan Table pretty much blew my mind the minute I picked it up.  First off, it is a *beautiful book* with great photography - nearly every one of the 200 recipes in this book has a full length color photo, artfully arranged and lighted.  Eye-catching indeed.  Of course, that is purely the aesthetic.   Then you start to look at the recipes and your mouth just starts to water right then and there.  Give me a vegan cookbook and I am like Pavlov’s dog!    This cookbook came out this summer, and the timing could not be better.  It is just chocked full of recipes for the fresh fruits and vegetables that you find at the farmers’ markets and your local store.  Even if you are not a vegan, there is an endless supply of healthy and fresh recipes in this book to inspire you. 

In just over a week, I made nearly a dozen recipes from the book, including:  Berry Crisp, Herb-Infused Portabello Mushrooms, Lentil Mustard Salad, Quinoa Corn Salad, Beet Chocolate Bundt Cake, and Eggplant Caponara.  And now that I have my very own copy of the book, I am planning to make many many more.  There are all sorts of entertaining ideas for holidays and/or seasonal pairings.  This is such an amazing book that I think it may be perfect… or at least as close to perfect as anything I have ever seen.  [GoodReads review]

 The second book, had I not seen Vegan Table before it, would have been my #1 favorite.  It is also a wonderful cookbook in it’s own right with SO many ideas. Veganomicon: The Ultimate Vegan Cookbook is written and arranged by the same woman who put together the fun Vegan Cupcakes book that I reviewed a few posts back.  With this book, she truly expands and covers the whole vegan gamut.  Amazing recipes for hundreds of foods.  Like the one above, it is a great resource for anyone who wants to introduce more fresh ingredients and vegetables into their meals, regardless of the vegan name.   I used it several times when I had an ingredient in hand, and wanted to find a recipe to use it in.  This was specifically the case with some pumpkin puree I had.  Last year, we had several large pumpkins in the garden.  We pureed the pumpkins and froze them into blocks in the freezer.  Needing to make more room for this year’s harvest, I pulled out one of the blocks and searched for a recipe.  I came to the delicious sounding “Pumpkin Crumb Cake with Pecan Streusel”.  YUM!  So, I set out and made 2 batches of the cake:  one for my friends at Yoga Teacher Training over the weekend, and one for Kris and I at home.  One block down and many more ideas to go!  (On the pumpkin crumb cake note:  It was truly an international cake!  The molasses used in the recipe was from a sugar cane farm in Peru -that we visited on our trip in 2007- and the pecans were from my uncle’s orchard in Alabama.  I love the memories that cooking can bring back!) [GoodReads Review]

Here is my friend Kath enjoying the Pumpkin cake this past weekend at YTT:

I also surprised my YTT friends with some zucchini bread that I made – with the zucchini fresh from my garden.  I used this recipe from the Vegan Street Kitchen and it was perfect!  A great way to use the zucchini too.  The thing I really liked about the recipe was the lack of refined sugars – maple syrup was the sweetener and it was just right.

Alecia seemed to enjoy it!

The cooking and baking fever continues around here, especially when I look out at my garden – growing so well as the Maryland humidity rises.  I am planning a series of posts about cooking/baking with herbs – especially herbs directly cut (or purchased fresh) from you garden:  I can’t wait to share some of the delicious recipes I have tried with you… in the meantime, here is one to whet your appetite.  A tried-and-true recipe from last year’s harvest that I am repeating this year…

Freshly cut basil from the garden to make the delectable vegan pesto!

* I looked up the word “relish” to get an idea of the etymology – and I came across this definition: to relish – to take zestful pleasure in   but I just love this definition.  ZESTful!  Yes!

PS - Yes, I am gung-ho about my veganism.  Yes, I realize that this is a huge topic that could take many posts to discuss and explain.  My veganism is very important to me, but I will never force my opinions on anyone.  I don’t like to be preached to, and I will not do this to others. Food and what we eat are sensitive matters that can be just as touchy and controversial as discussing politics and religion.  The one thing that I will say is that it is very important to know and understand where your food comes from and how it arrives on your plate;  for your health, your longevity, and your general happiness.  Veganism is a choice I have made, although I have family and good friends who continue to eat meat and dairy products.  I myself have not felt the complete conviction to eschew all of my animal fibers in my yarn stash, but I follow the same maxim here – I like to know where my products come from.  Thanks for reading, and if you would like to hear more about this, let me know by email or in the comments section… I am considering an addendum page to this blog about food politics and choices, as it is something that I deeply care about and would be happy to provide information about my path.