Our little garden on busy Eastern Ave!

Here is my son standing in front of our garden on Eastern Ave.   Our tomatoes have gone crazy, and I was definitely not prepared for all the staking they would need.  They quickly outgrew their standard size small tomato cage, and I've started using anything and everything that I can find to keep them upright!  My tomatoes are already starting to ripen, however some of them are splitting (see the picture below).  Why is this happening?  Can anyone tell me?

After catching 2 groundhogs in our yard (in a have-a-heart trap), I am now starting to see cucumbers, and Minnesota Midget cantaloupe melons appearing!  

I also have some valencia onions growing, but they are small (about the size of a ping pong balls) and sticking out of the ground a bit.  Does anyone know when I should pull them up?  Are they supposed to stick up out of the dirt like that?

Thanks for checking out this post, and I appreciate any help you can offer me!

-Melissa

Squash Take Over

Back in May I posted a picture of my squash trellis. Here it is as of today!

Kale chips...you can't eat just one

I was a little apprehensive about growing kale. Mainly because I don't really like kale. Or I should say, I don't really like sauteed kale. I am pretty much a once a year sauteed greens (beet, kale, chard) kinda lady. So growing kale would mean finding new uses for it. After seen pins all over Pinterest for kale chips a few weeks ago it would seem that others are looking for new things to do with kale also. I decided to try kale chips with small bit of kale in case we didn't like them. First I washed and dried the kale. I used only the leaves (more later on what I did with the stalks) and cut them up into what I thought would be manageable size "chips". I tossed the kale with 1tbs of olive oil (or until they are coated) and sprinkled with 1/2 -1 tsp of salt.

Bake at 350 degrees for 10-15 minutes. Keep and eye on them so that they aren't burning. The kale will get darker as it cooks.

Once cooked, cool and store in an air tight container. The chips only keep for about a day or two before they start to get soggy so I make small batches. Turns out kale chips are good. I actually had to stop myself from eating them so that there would be chips for my family to try. My kids love them. But, I am pretty sure that kids love anything called a "chip".

Charming East Gloucester Family & Gardens

   On Wednesday evening I had the great pleasure of visiting the Bushfield family, parents Joanna and Tim, and their four children; Justin, Tessa, Jeremiah and Trey.   Joanna and I have been corresponding through e-mail, and I thought I was going to meet someone I didn't know.  What a great surprise it was to find out that I had met Joanna and Tim last winter when Tessa and I were working on a play together.

Upon arrival, Joanna served me the most delicious lemonade I have ever had.  She had infused it with basil she grows in the garden, it was so refreshing!  We then headed over to her delightful garden.  The vegetable garden is on the side of the house, and is set up in such a way that there is a lovely path that ambles through it into the back yard.  All of the vegetables were producing beautifully, and we're planted in such a way that every nook on both sides of the path held wonderful surprises.  

  In the center of one side of the path is the arbor that Joanna and Tim were married under thirteen years ago.  It is now being used to trellis green beans that feed their family.  On the other side of the path, another delightful green bean trellis balances the first.  Joanna and Tim made a tee pee like structure out of bamboo stakes, and planted beans around 3/4 of it.  The vines and leaves are now covering the  stakes, yet leave a door like opening where the children can crawl in, and have a fabulous fort in the midst of the garden.  Five year old Jeremiah especially loves spending time in the garden, and spends lots of time in the green bean fort.  He told me that the best thing about it is " if you get hungry while you're playing, the fort feeds you.

  
In addition to the green beans in the vegetable garden, the Bushfields grow squash, zucchini, several varieties of tomatoes, cucumbers, sweet peppers, jalepeno peppers, seranno peppers, eggplant, garlic, onions, broccoli, carrots, and pumpkins (and I'll bet I'm forgetting some!)  Some of the spring crops like spinach and lettuce have already gone by, but as I mentioned earlier, the rest of the garden is flourishing!  They also have an apple tree, cherry tree and peach tree at the end of the garden, next to the back yard.  The peaches are just now ripening, and ten year old Justin picked one for us to try.  It was so juicy and delicious!  Here is a photo of the children picking peaches while we visited.

 After we spent time admiring the vegetable garden and the fruit trees, nine year old Tessa brought me into the back yard to show me her herb garden.  She got the idea of an herb garden from a children's book series "Warriors," about clans of cats.  In the series there are medicine cats who use various plants and herbs to help heal their fellow cats, and Tessa loved the idea of using plants that she grew to aid in healing.  Tessa shared with me some of her "sugar" leaves, that were a sweet treat!

 

 After our tour of the gardens, Joanna treated us to some delicacies she whipped up from her harvest, a delicious tomato salad, and some Spanakopita that was to die for!  If that wasn't enough, to top off the evening she served homemade sorbet, infused with bourbon for the adults, and with grapefruit and tarragon for the children.  As we sat on the Busfield's gorgeous farmers porch, we chatted about (what else?) gardening, an I learned that Joanna and the kids are also part of the Garden Club at East Gloucester School.

I asked each of the children to share their thoughts on gardening, and each had some insightful thoughts on the matter:
When I asked Justin what his favorite food from the garden was, he exclaimed "Zucchini Muffins!"  He will eat other vegetables, but he would prefer them in the form of something yummy like muffins.  Justin is old enough to remember the house the family lived in before they bought this home three years ago, and recalled how they grew tomatoes, their first try at gardening.  Mom laughed and reminded him how she and Dad used to think that Justin loved the tomatoes, until they found that he was picking them to throw them.

Tessa's favorite vegetable from the garden is carrots. In addition to her herb garden, she likes to make fairy houses throughout the yard.  Anyone who knows me, know that fairies are a subject close to my heart, an so I am sure that Tessa and I are kindred spirits! 

Jeremiah (or Jer Jer, as he said I could call him) loves spending time in the garden, and likes all aspects of gardening.  Mom said that Jeremiah is the one who spends the most time with her in the garden.  In addition to the green beans he eats from his fort, he enjoys tomatoes, and zucchini muffins.

Two year old Trey might not be much help in the gardens, but he enjoys spending time outside with his parents and older siblings.  He likes tomatoes, and showed me how he could eat a green tomato to prove his point.

Joanna shared that she has only been gardening for a couple of years, and is enjoying learning new ideas, and ways to use her harvest.  Her dad was an avid flower gardener, and she said that growing up she could never understand why he got so much pleasure from gardening, but now knows exactly what attracted him.  The spiritual aspect of gardening, the intimate closeness to God and his creation is very appealing to Joanna.  Justin said that gardening helps him feel closer to God too, especially watching the perennial plants come back year after year helps him to relate to the ressurection of Jesus.

I had a wonderful evening getting to know the Bushfields.  I love this family!  I am looking forward to updates on the gardens, and recipes that Joanna has promised to post for us.  Thanks Joanna, Tim, Justin, Tessa, Jer Jer & Trey!

Stuffed Zucchini Recipe

This year we had an abundance of zucchini from our garden. We got tired of fried zucchini and wanted to try a new recipe. After researching some recipes, we found one for stuffed zucchini. This recipe is absolutely delicious. The preparation for this recipe is well worth it.  This is one recipe that we will keep. Enjoy it!

2 medium zucchini or 2 baby eggplants
1 tablespoon olive oil

1 large onion, sliced (about 1 cup)

1 medium carrot, diced (about 1/2 cup)

1 cup cooked quick-cooking brown rice

1 1/2 cups of your favorite Italian sauce

1/4 teaspoon dried oregano leaves, crushed

4 tablespoons grated Parmesan cheese

• Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.
• Spoon the vegetable mixture into the zucchini shells. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce. Sprinkle with the oregano and cheese.
• Bake at 400°F. for 30 minutes or until the zucchini shells are tender. 

What are you making with your harvest?

I'd be really interested to read some of the things folks are doing with their harvested vegetables.  Please share recipes!!!!

Today I harvested over a pound of Kale, so I thought I'd share the Italian/American soup version of the Portuguese classic Caldo Verde, that I have waiting in the crock pot for dinner tonight.  It is yummy!

Ingredients

Olive Oil, 2 tbsp
Italian Sausage, pork, 1/2 pound , sliced  
Onions, raw, 1 large, chopped
Garlic, 1 clove, minced

Red Potatoes, 3 small, diced
Beans, white, 1 can

Chicken Broth, 64 fl oz
Kale, 8 cup, chopped
Old Bay Seasoning, 1 tbsp
Salt & Pepper

 

In a saute pan, heat 2 tbs of Olive oil, add the onion and garlic, and saute for about 3 minutes.  Add the diced potatoes, and continue sauteeing for another 3 to 4 minutes.  Remove the vegetables to the crock pot, and add the sausage to the pan and cook approximately 5 minutes. Add to crock pot.  Now add beans, broth, and seasonings to crock pot and set to low for 6 - 8 hours.  About an hour before serving, add the kale.

Have you planted your fall garden yet?

 It makes me sad when I look at my garden, and I have empty spaces where the early veggies have already gone by.  The good news is, this is the perfect time to plant your fall garden!  Leafy greens, such as cabbage, spinach, broccoli, kale, cauliflower and brussel sprouts do well  in the cooler, fall weather. Try beets, early carrots, peas, turnips, and radishes, too, as they also do well in cooler weather. They all grow well when planted in August and harvested later in the fall. Also, the cool weather enhances the flavors of these plants.  You can even try peas, and green beans that are early maturers to harvest in early October before the first frost.

When planting for fall, it’s best to pick a spot that will receive as much sun as possible, since fall brings not only cooler temperatures but shorter days. You should also be prepared to protect the plants at the onset of the first frost. This means keeping an ear tuned to weather reports and being ready to spread mulch or some sort of cover to protect the plants.

I love canning, and it is so very satisfying to go out in the garden in September and harvest vegetables to put up for the winter.   I'll be sharing some canning tips and recipes in a few weeks, and would love to get some ideas from other readers too!

Welcome 1st Time Visitors

Welcome to My Backyard Grows, a blog for and by Cape Ann gardeners, big and small!  We are hoping that this will be THE place for those who love gardening. Those who are looking for some help or info about gardening.  Those who have experience to share their knowledge about gardening.  Those who want to share their gardening joys, woes, and triumphs.  Those who,  oh...well,...you know, just anybody on Cape Ann who loves gardening!

It's easy to follow us,  all you need to do is sign in to a google account (if you don't have one, don't worry, it's free and easy), then click follow on the blog.  If you are more adventurous, and would like to add some of  your own posts, send me an email at mkmh978@gmail.com, and I'll send you an invitation to become a contributor. 

Come and help, or be helped making Cape Ann Backyard Gardens Grow!

Mary

In our backyard, there is a "Hibiscus" also referred to as a "Rose Mallow" which is in full bloom from August to early September. This is a beautiful 9" flower which grows to 24" tall. This spectacular vibrant "Hibiscus" attracts to butterflies and humming birds and it is excellent in mixed perennial gardens. This year we have many buds on the plant which are about to bloom.   

A recipe from cousin Debbie

ITALIAN ZUCCHINI CRESCENT PIE (QUICHE)


4 cups thinly sliced, unpeeled zucchini
...1 cup coarsely chopped onion
1/2 cup of butter or margarine (I use butter)

1/2 cup of fresh chopped parsley or
2 T of dried parley flakes
1/2 tsp of salt
1/2 tsp of black pepper
1/4 tsp of garlic powder
1/4 tsp of dried basil
1/4 tsp of dried oregano

2 eggs, well beaten
8 oz (2 cups) shredded mozzarella cheese

1 8 oz can refrigerated crescent dinner rolls/keeping cold until use
1 tsp of dijon or prepared mustard

Heat oven to 375 degrees. In 10inch skillet melt butter and add zucchini and onion until tender
about 10 minutes. Stir in next group of ingredients.

In a large bowl beat eggs well and then add shredded cheese

Separate dough into eight triangles and place in ungreased pie dish, pressing across bottom
and up sides of dish forming crust. Spread bottom and sides of dough with mustard.

Pour mixed ingredients into pie dish and bake at 375 for 20-25 minutes or until knife inserted
into the center comes out clean. Let stand for 10 minutes before slicing.

NOTE: because this recipe has a tendency to drip over the dish I place a cookie sheet under it while baking.

Meet the Settipani's

 

When I first put out the word that I was in need of some local backyard gardeners to visit & share their stories with fellow gardeners, Matt and Mary Lou Settipani invited me over to their home in the Trask St. area of Gloucester. They brought me out to their backyard, and showed me their lovely flower gardens first, pointing out the plants currently in bloom, as well as the spring flowers that have gone by, and the fall flowers yet to come.

This red beauty is currently in bloom, however neither I, not Matt and Mary Lou are able to identify it.  We are hoping somebody out there knows what it is.  What we do know is that it is a bulb, and Matt has been bringing the bulb in each winter.  We are hoping that one of you will be able to identify it for us!

Next Matt brought me over to his perfect vegetable garden.  It is beautiful, weed free, in perfect rows, and everything is producing magnificently!  The Settipani's grow lettuce, tomatoes, green peppers, cucumbers, eggplant, bush beans, zucchini and garlic in the veggie garden (and have strawberries, parsley and basil  in hanging pots.)  The lettuce has all been harvested, and in it's place Matt has planted another crop of bush beans, so he will have continuous beans for several months.

After our tour of the gardens, Matt and Mary Lou invited me to sit with them on the tented deck overlooking the yard, and served me some of their homemade white wine and fried zucchini Mary Lou made up just before my arrival (both delicious!)  We chatted about our gardens, what we had the most success with, and what area gives us trouble, and shared tips.  Matt stated that weeding was the most difficult task, and admitted that he had spent several hours Saturday morning weeding the gardens for my photo shoot.  I took a little bit of joy in his  admission, because there are always weeds in my gardens, and as I mentioned earlier, there wasn't a lone weed in Matt & Mary Lou's garden.

The Settipani's have been married for 31 years, and have been gardening since they were first married.  Mary Lou's father, Jerry Scola was an avid gardener, and taught Matt and Mary Lou how to have a successful city garden.  Mary Lou shared how her dad, a Gloucester fisherman, used to bring home the fish remains to fertilize his garden.  What those old school gardeners knew, we are all learning again, I swear by Neptune's Harvest Fertilizer,  same idea!

I asked Matt and Mary Lou what it was about gardening that kept them at it all of these years.  Matt said he enjoys spending time outside, and how it helps clear his mind.  Mary Lou was of a similar opinion, "It is like a breath of fresh air for my brain" she said. Before I left, the Settipani's gave me two lovely green peppers right from the garden, oh and they were quite tasty for dinner the next day!

 Matt and Mary Lou have promised to share some of their zucchini recipes with us, so look for them posting here soon!  Thanks for the wonderful hospitality Matt & Mary Lou, and sharing your garden with us!!!!

Summer Squash Recipes

Martha put a call out for recipes to use all the summer squash she is harvesting now, so I thought I'd share a couple of links I like:
http://well.blogs.nytimes.com/2012/07/27/a-bounty-of-summer-squash/
http://www.simplyrecipes.com/recipes/moms_summer_squash/
http://www.marthastewart.com/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide

If anyone has any favorite ways to use summer squash, please share!