I’m an avid organic gardener. Growing up, I loved working with my Dad in our little garden. Early in my career, I owned a garden center specializing in exotic herbs and vegetable plants.
These days I feed my passion on a very small scale, with select varieties grown in containers on my enclosed deck, fairly well-protected from the bears and other critters around here.
The beginning of May always holds such promise for success in the garden. Dreams of a bountiful yield sparkle everything. There’s not a hint yet of the devastation various insects and small rodents can and probably will cause. None of that happens until the vegetables are just ready to pick. That’s the heartbreak of gardening – all my hard work obliterated overnight.
Still with me in May are all the joys of gardening and the anticipation of getting back to favorite recipes that just don’t make it without my fresh, homegrown herbs. I can’t wait to once again make that super-easy Thai vegetable curry loaded with my own spicy Thai basil. Or chicken enchiladas with a green sauce made with my own roasted poblanos. Or even a simple green salad loaded with fragrant chopped fresh mint.
For the next 5 or 6 months, most of my cooking will be based on what looks good in the garden or needs to be picked. I love the home economics of it.
Last Friday, the first warm day in May, I made an initial round of visits to local garden centers to see what specialties they’re offering this year. With limited space, I can only try a few new things each year and still have room for the essentials – a few tomatoes, cukes, poblano and jalapeño peppers, a large variety of herbs (basic and exotic), and some flowers – mostly red ones to attract hummingbirds.
Although it’s a little early to trust there won’t be a frost here, as always, I took a gamble and put everything out. If I hear a frost is likely, I’ll drag all the pots close the house. The heat from the house and the overhang seem to be protection enough.
I know some of my readers are as crazy about gardening as I am. I’m not the only one who loves the feel of rich soil under their nails. This post is for my fellow green thumbs, to share the pleasure of planning and digging into this year’s gardening experience. Let me know how your gardens grow.
By the way, Johnny’s Seeds is a great place for lots of hard to find organic and heirloom seeds along with organic fertilizers and pest controls. And go to Penzey’s for cooking spices, herbs, seasonings, etc.
If you’ve never tried gardening, think about giving it a go. It’s one of those simple, quiet pleasures that actually have therapeutic benefits. With minimal commitment, it’s a rejuvenating break from the pull of social media – soothing your eyes from too much screen-viewing and refreshing your energy and focus.
Let me know if I should share some of my favorite recipes, as the growing season progresses???
Thanks!
Can’t wait to try this. Yum.
Erin
Thanks so much for your thoughtful comments, Erin. Nice to hear from others who have the gardening bug 😉
I’m happy to share the green sauce recipe:
* About 5 fresh poblano peppers, cut in half lengthwise
* 2 lbs. fresh tomatillos, husks removed and washed
* 6-8 (or more) whole garlic cloves, peeled
Preheat broiler and move shelves to top level. Toss peppers, tomatillos, and garlic with a little olive oil in a bowl. Lay peppers cut side down on cookie sheet with whole tomatillos and garlic.
Broil 5-10 minutes (keep your eye on them), turning once, until charred. Let cool. Remove skins from peppers. No need to skin the tomatillos. Put all in food processor, blend to desired consistency and add salt and black pepper to taste. THAT’S IT!!!.
If you like a hotter sauce, you could also throw in some halved lengthwise fresh jalapenos with the others for roasting.
This sauce freezes beautifully. When properly wrapped, it comes out of the freezer perfectly even after a year.
Happy gardening!
-Meg
Hi Meg,
Love this post. Clever name! Makes me want to go to the garden center NOW. 🙂 We just tilled up our garden (it gets bigger every year) and I’m anxious to get everything in the ground. May do it this weekend. I usually wait until Memorial Weekend, but I’m antsy to do it NOW.
I really want your green sauce recipe! I haven’t made it, but it sounds delicious.
We had enough tomatoes/peppers last year that we canned 90 jars of salsa with varying levels of hotness and flavor. So yummy.
Great post. And Jill, I want your cilantro pesto recipe, too! 🙂
Thanks again, Erin
Hey Jill,
Thanks so much for commenting.
I’m sure you know you’re one of my readers I had in mind when I wrote this post. Love swapping gardening stories with you!
Your cilantro pesto sounds wonderful.
I couldn’t live without Penzey’s sweet curry. That and my fresh Thai basil make my favorite vegetable curry sing.
Hope your Mom enjoys the post, too. Have a great growing season!
-Meg
Hi Meg,
Love this blog and would love for you to share recipes and I would be glad to share some with you as well since it sounds like you cook very healthy too!
I have a recipe for cilantro pesto (with artichoke hearts) that I love and actually use as a dip with fresh veggies vs. on pasta. Of course I make a lot of different pestos too. We are also now into a lot of diverse vegetarian dishes too.
Well, just wanted you to know this blog definitely struck a cord with me! My mom is also an avid gardener so I am going to send this to her too. She isn’t a candidate for your services, but will certainly enjoy this!
Jill
PS — I am a big Penzey’s shopper too 🙂 I love their Vietnamese cinnamon in particular