
Monday, May 31, 2010
Thursday, April 10, 2008
Soil
From an article I read which pointed out that while the compost breaks down it uses the nitrogen from the soil as well as other nutrients and may not have the phosphorus or potassium needed for roots, fruits and flowers. Therefore this year I have applied bone meal or organic root starter fertilizer to the soil as I did transplants. I will switch to fish emulsion as the leaves appear and then either a balanced fertilizer or fertilizer to stimulate blossoms as the buds appear. I will apply compost in mid summer and fall to the top of the soil to improve the soil over time, rather than think that tilling in my golden compost will create the perfect garden!
Thursday, April 3, 2008
Arbor Day
Thursday, February 7, 2008
Think Spring
Thursday, December 20, 2007
Gardening in December
Monday, December 3, 2007

Hummingbird update: Anna bird comes every morning at dawn to drink and sit despite wind, rain, snow or sleet. Occassionally the weather was so bad in the day that Anna took refuge on the rungs under the seat of a wicker deck chair. At dusk Anna disappears for the night.

Friday, November 9, 2007
Potatoes
Leaves will begin to appear. This small shrub then flowers. Bulbs will be a surprise with their beauty but potatoes are secretive below ground. If the deer don't eat the leaves and flowers then from ten weeks on delicately with a hand trowel small potatoes can be removed. If left until the leaves and flowers wither a half dozen or more potatoes will be discovered under ground! Some large, some small but all potatoes are delicious. Bulbs are not that quick at multiplying like potatoes. Narcissus will multiply after a few years and will need to be divided and replanted. Each year tubers and bulbs can need to be stored in a cool dry space and potatoes eaten as desired!
Here is a yummy recipe for potatoes from "Mom's Best One-Dish Suppers", Andrea Chesman: Lemony Chicken with Artichokes and Potatoes.
Potatoes: 1 1/2 pounds potatoes quartered or cut into eighth
2 TBSP olive oil
3 garlic cloves minced
2 tsp fresh thyme + salt and pepper to taste
To prepare potatoes preheat oven to 425. Lightly oil large skillet sheet pan. Combine the potatoes, oil garlic, thyme and salt and pepper to taste in a bowl. Toss well. Spread out potatoes on the sheet pan in a single layer. Roast for 25-30 minute until browned all over, shaking the pan occasionally for even cooking. Set aside:
Chicken and Artichokes:
2 TBSP olive oil
1 lb. boneless, skinless chicken breast cut into bite size pieces
salt and pepper
2 cans 14 Oz. artichoke hearts, quartered and drained
1/2 cu chicken broth
2 TBSP fresh lemon juice
1/4 c. chopped parsley
1/2 c. pitted olives chopped
Prepare chicken and artichokes, heat oil in a large skillet over med.-high heat. Saute the chicken in the oil until white and firm, 6 to 8 minutes. Season to taste.
Add the Artichoke hearts, chicken broth, and lemon juice to skillet. Cook until the liquid in the pan reduces and is lightly thickened, about 5 minutes. Mix in the potatoes. Garnish with parsley and olives . Serve at once! Serves 4