• Last spring my garden is alive after along winter sleep. Plenty of work to be done. Planted many vegetable seedlings grown in the greenhouse. Lettuce, carrot (sowed direct into the ground), collard, kale, Swiss chard, corn, pumpkin, potato, beet, summer squash, tomato and leek. The garden is doing great. Just yesterday I harvested several zuccinni. Right away I made zuccinni chocolate cake. It is always a joy to be able to harvest from your own garden and cook with the vegetable that you grow yourself. Gardening is an excellent exercise for body and mind. Regardless how big or small your garden is.
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Summer Gardening Tips

Mid-summer my garden still thriving in spite of the heat.  Usually in the month of August here in the McKenzie valley, Oregon warm not overly hot without humidity.  Since late spring when all seedlings are in the ground, I have been faithfully weeding, watering, and fertilizing to keep them healthy until harvest day.

Next summer, if you want to keep your garden growing and being able to harvest a bountiful vegetables from your garden, you might want to consider this.

In addition using well-known water wise techniques such as drip irrigation and mulching, try grouping your vegetables according to their water needs when you plant them.  That way you can vary their amount of water you give different plants of your garden.  In general try giving your crops no more water than they need, rather than as much as they can withstand.

Mulching the plants is also beneficial suppressing the weeds and keep the moisture in.  Use chemical free grass clippings this is important because you do not want toxic substance in your vegetables.  They also can kill your plants.    Compost as well as shredded leaves are good for mulching and an added benefit for the vegetables.

To fertilize  I use a combination or compost tea and 2 tablespoons of fish powder per gallon diluted with water.  I make my own compost tea, you can get them in the nursery, but, do ask how they make their compost.  You do not want to feed your plants with unknown ingredients.

Happy gardening………

Rosemary and Thyme

 

 
Rosemary (Rosemarinus officinalis), my favorite herb.  I added to chicken, pork, fish, soups, stocks, and sauces.  Also, it gives the home a wonderful aromatic scent.  Simply clip off small leaves and place them in a potpourri container and brew for a fresh outdoors scent or cut stems and use in floral arrangement.  In the bathroom, I used it for a soothing and aromatic bath, tie on herb bouquet (rosemary, and lavender) to the faucet with a string, water will pour over the sprigs as it fills the tub.  Lavender will calm the mind, rosemary a light astringent stimulate and  rejuvenate.  The sprig will last for about two weeks.
The rosemary in my herb garden is the Tuscan Blue variety.  Rigid upright branches to 6 feet tall grow directly from base of plant.  Leaves are rich green above, grayish underneath.  Flowers blue violet 1/4 to 1/2 inch bloom in winter and spring.  I notice that the flower attract birds and bees.  Plant in a sunny location, endures poor soil, but good drainage is a must.  I fertilize every spring with compost tea and prune lightly in the fall.

Ancient time England rosemary were wound around church pillars and branches were placed on altars.  I wonder if they still do in this modern day?  Another folklore I read, a sprig placed under the pillow would repel evil spirits and bad dreams.  Dried rosemary was laid in the bed linen to insure faithfulness.  Whether this is true or not it remain to be seen.

 
Thyme (Thymus) another wonderful herb. Excellent for meat, stuffings, soups, and shellfish.  foliage usually heavily scented.  Attract bees.  Grow in full sun to light shade in well-drained soil.  I prune in fall  to encourage growth.  You can also propagate from cuttings taken early in the summer. 
 
This herb plant started from seed,  slow to germinate,  I thought it will never make it.  Now it has grown large and sturdy.  A common variety Thymus Vulgaris,  shrubby perennial  6-12 inch high narrow to oval, fragrant.  Tiny lilac flower in dense whorls, June and July.  Good container plant.
Bouquet Garni:  2 sprigs parsley, 2 sprigs thyme, 1 rib celery, 1 sprig marjoram, 1 dried bay leaf, and 1 sprig rosemary.  Cut the celery into two equal pieces about 2 1/2 inch length, and place the herbs between them.  When tied securely, this makes a firm little bundle of aromatics.  Good for stocks and soups. 
Herbes de Provence: 
3 tablespoons dried marjoram
1 tablespoon dried rosemary
3 tablespoons dried thyme
1/2 teaspoon dried sage
3 tablespoons dried savory
1/2 teaspoon fennel seeds
                                                                     1 teaspoon dried basil
Combine all ingredients.  Mix well and spoon into small jar.
Makes 3/4 cup

Happy gardening…..

 
 

Gardening Book

If you want to try your hand in composting, read this informative book:  Let It Rot, the gardener’s guide to composting by Stu Campbell.   I enjoy reading this book, plenty of good information,  there is even illustration through all the pages.  Easy to understand, write in plain English not too scientific.  There is a chapter about what commonly use materials for compost and many other useful information.  A useful book all about compost.  From the back of the book, This is the classic guide to turning household waste into gardener’s gold!  Since 1975m Let It Rot  has helped countless gardeners recycle waste materials such as kitchen garbage, grass clippings, and ashes to create useful soil-nourishing compost.

ISBN# 978-1-58017-023-9