What's Growing This Season

I almost called this post "Round-up" of what's growing, but that brought to mind weed-killing chemicals flying through the air, so this is just a plain old list of some of the new and interesting vegetables we will be growing this year. Over the weekend we planted the rest of our summer seeds.

As always, we're growing tomatoes, peppers, squash, pole beans, cucumbers, and herbs. As I was outlining my garden plans several months ago, I decided that I wanted to branch out and try some different crops, so we have added tomatillos (both green and purple!) to our list, as well as the following peppers from Baker Creek Heirloom Seeds:

Top to bottom: Bronze D'Amposta onion, Jupiter sweet pepper, Purple Beauty sweet pepper, Sweet Chocolate pepper

I'm so curious to see what the Jupiter pepper really looks like, as there were no actual pictures available. And I keep a running list of what we're growing on this page.

Weekend in the Garden: New Seeds!

What a beautiful spring weekend! We spent time outdoors and with friends over the weekend, and despite some overcast skies and threats of rain, we actually got a good bit of sunshine and cool breezes. It's so nice to have the windows open and not need to use the heat or AC. After last year's full throttle jump from winter to summer, I am truly enjoying these cool spring mornings and evenings.

Last week the heirloom seeds I ordered from Baker Creek arrived. Between those and some other seeds I've bought at nurseries here and there, we'll be planting some new and interesting tomato and pepper seeds this year, including chocolate bell peppers, purple bell peppers, and Black Krim tomatoes, among others. We put those in some started cells on Friday. We're waiting for the evening temperatures to get warm enough to put our seedlings out. Right now night time temperatures are in the mid-low 50s, and I don't have the equipment to keep my plants warm while out at night on the deck, so they're all in the spare bedroom where they get plenty of sun. The room is starting to feel a bit like a greenhouse with the increased humidity from our waterings.

We have three new crops this year: broccoli, onions, and garlic. The cool temps have been great for the broccoli. 

I've been playing with the photo software on my computer. This is matte. But obviously I forgot to play with lighting and contrat, which is why my other pictures are so dark.

The raised bed above shows our strawberry patch. May is strawberry month in the DC area. At the end of May there are many strawberry festivals at local farms and u-pick farms and orchards, and I'm hoping to make it to one this year so I can buy pounds of fresh strawberries to supplement my little crop. We are growing strawberries again this year, but with an improved system over last year: the raised bed. I saw the first strawberry yesterday, and there are numerous other blooms on the plants. I hope this year's strawberry harvest goes to us and not the birds or squirrels this year.

Recipe: Strawberry Lemonade

strawberry lemonade, originally uploaded by Bumble Lush.

Soggy, brown, and bruised. Doesn't that sound appetizing when you're talking about fruit?? Almost all of the strawberries I bought from the store Friday were mushy, bruised, and bad by Saturday. The pint of strawberries I bought at the farmers' market yesterday still looks great. Yes, I know strawberries that are grown in CA and transported across the country out of season are not going to stay fresh. I have foolishly wasted my money on berries that go bad two days later for the last time. Now that strawberry season is approaching here in northern VA, I plan to buy lots of fresh-picked berries to freeze for use throughout the year.

Meanwhile, I whipped this drink up with what I salvaged from the bruised batch. It made enough for two pint glasses for me and the hubby, but I will play with the recipe to see what will get to a whole pitcher.

Ingredients:
1/4 cup strawberries (8 whole strawberries)
1 whole lemon
2 heaping tablespoons of agave nectar
water/seltzer/sparkling wine to taste

Puree the strawberries and pour into a pitcher. Add the fresh squeezed lemon juice, agave nectar, and water. Serve.

Makes 2 pint glasses.

I'll be better prepared next time I make this and maybe add some mint and possibly some champagne, prosecco, etc. as an alternative to mimosas for brunch. Also, I think I will have a cheesecloth handy to strain the strawberry seeds because they all collected at the bottom of the glass and came rushing to nail me in the face as I took my last sip. Was very tasty though. :)