2014 Garden

I’ve really enjoyed gardening this year, I do every year, really, but it is so zen for me. I feel like I am getting pretty successful at growing a variety of fruits/veggies/herbs, with less effort (as in more effective spacing/staking/caging, rotation, pest control).

I planted the garden on 4/15/2014. I picked my first zucchini two weeks ago…with extremely dry and warmer than usual temperatures here in San Diego, it’s grown very rapidly.

I’ve got zucchini, cucumbers (yay for crop rotation, they’re actually growing/producing!), 5 different kinds of peppers, 5 different kinds of tomatoes, kale, 3 different kinds of lettuce, mint, lavender, basil, oregano and chives. I’ve been picking tomato blooms off the plants for about 5 weeks, so the plants can grown and produce a higher yield. I’m letting them go now so should have tomatoes soon.

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Zucchini Pickles

What do you do when you have endless amounts of monstrous sized zucchini that seems to never end? Make zucchini everything. San Diego Gardening Problems right there.

I searched for a pickle recipe that seemed fairly easy, since it was my first time making them. I also preferred to not have to go through the boiling of jars, canning process at this point, and the apparently famed pickles from Zuni Cafe in San Francisco kept popping up, so I decided to give them a go! You can see the recipe I followed here: Zuni-Style Zucchini Pickles. I’ve never been to Zuni Cafe, but now I want to go.

They’re great just to eat, use as toppers; on burgers, with eggs, plain as a snack, etc. And, they keep forever 🙂

Tip: the turmeric will stain your hands yellow, if you mix with your hands, so wear gloves!

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Urban Garden Update!

I haven’t posted about my garden in a while, but we’re still trucking right along and I’m almost to the point of permanently stained neon green fingertips 🙂 Seth and I just staked again with 8ft stakes and trellises, because the tomatoes are out of control:photo 2 (4)

I haven’t had a lot of difficulty this year with snails and slugs, aphids or tomato worms, which is great! Partially due to the lack of moisture here in San Diego (it’s extremely dry this summer), but also because I began spraying with neem oil and BT at the very first signs. I am still struggling a little to combat blight organically, especially on the Roma. Still, nothing relaxes me like gardening does (guaranteed blood sugar drop):photo 4

I have noticed grasshoppers for the first time-and they’re HUGE (they particularly like the catnip). They don’t seem to be doing much damage…so I guess I’ll just be thankful for that at this point. I’ve also found quite a few ladybugs, which I love, and could also be contributing to the lack of aphids.photo 1 (4)

I’ve been harvesting zucchini and cucumbers for about 6 weeks or so, and still going strong. The tomatoes are really coming into season now and last night I harvested Cherry, Roma, Yellow Pear, and the large San Diego and Beefsteak are just about there. I can’t wait for BLTs on Paleo Bread! Food truly is beautiful-notice the rich color as compared with commercially grown produce:photo 3 (1)

Expanded Garden!

If there is one thing I’ve made a focus in my life, it’s doing things I truly enjoy, because life really is short. For me, gardening is one of those things. It’s good to get your hands dirty, and it’s rewarding. Thanks to my parentals for this value.

I posted several times about my garden last year, in part because it was the most fruitful one I’d ever had. I planted extra tomato plants to ensure I’d have a decent yield, and by summer’s end I was giving away tomatoes left and right because all plants survived and thrived. Some of the plants did so well, they got to be about 7ft tall which meant Seth and I were out there almost weekly staking and re-staking. We vowed to have a different method this year, and to plant fewer plants (or I told Seth I would do things differently this year). Hee hee. Right.

I planted the same amount of tomato plants this year, 2 zucchini squash and 2 peppers. Then I said, uh oh! I haven’t even planted herbs or cucumbers (or anything else I might want to try?? I may or may not have a habit of going to a garden center and buying all sorts of stuff that “will be fun to see if I can grow this!” Thanks Mom.). So, my awesome hubs built me another raised bed, and a new deep herb planter box to sit in the raised bed perimeter, since nothing grows in that limestone unless you have an ice pick to dig with-except for this, my 2 1/2 year old out of control oregano bush:DSC_0666 Soon, we won’t have to mow, because our entire backyard will be varying degrees of gardens. Yay for urban gardening.

Before planting anything this year, we enriched the soil with organic blood meal, manure, worm castings, and chicken poo (FYI, dogs love to try to eat this when you look away).DSC_0671 We’re in the process of cleaning out all the weeds in our raised bed that runs the perimeter of our yard-which is super ugly and annoying, but not urgent. I was pulling some of the weeds last week so we could put the herb planter box in its place, and the silver lining to these weeds?? LADYBUGS! They’re everywhere. I was thrilled. So, I relocated a few to my veggie plants, and they’re still there!!!!!! YAY! 🙂DSC_0664

It is in the mid-90’s today in San Diego, which the veggies are soaking up (I’m personally not a fan). Of the veggies I have planted so far, less than 2 weeks ago, they’ve already grown about 1 1/2 feet. I have more to plant, so I’ll be making a trip to the garden center this weekend. We’ll see what I find.

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Oh, and Seth found some awesome rocks, we’ll do something fun with.

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Grilling Time!

It’s grilling time in San Diego 🙂 Well, technically it could be year-round, but the air is warming up and being outdoors in the evenings isn’t as chilly. Last Friday we picked up some fresh meat and veggies, and enjoyed an awesome grilled dinner.

I wanted to share one of my favorite ways of grilling veggies, that’s super easy and convenient.

Slice zucchini in long spears, toss in a bag, drizzle with a little oil, salt, pepper, garlic (or whatever you prefer). Shake around/massage, dump on grill, move around for about 8 minutes so they don’t burn but get the good sear marks, remove and serve. I love grilled veggies, but not when they’re mushy 🙂

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