Posts Tagged ‘lettuce’

Fall Harvest

It’s hard to imagine because we’ve been dealing with soaring temperatures recently, but Autumn is quickly on its way! It seems like just as we can’t take anymore of the high temperatures and humidity, Fall steps in to give us a breath of relief. But with this much anticipated temperature change comes a change in the Garden.

Now is the time to start thinking about the yummy veggies that we will be enjoying in a few weeks. Plants such as carrots, broccoli, onions, cabbage and lettuce will be thriving in our gardens and filling our plates in a short amount of time. As a gardener, this is one of the most exciting times! It’s always thrilling to see large growth in the garden that you’ve started, but there is a different energy that comes with planning where and how the garden will be set up.  Whether it be the reassurance of the seed catalogs that make you feel like you CAN grow anything or the control of planning out just where the plants will find their final resting ground, a change in harvest time brings about a renewal of energy for us.

For the next few weeks you will be able to see us at Dunleith Community Garden pulling the spent summer plants and planning for the future. If you feel like you need to be re-energized towards your personal garden or you’re looking for general knowledge on how to plant a Fall harvest, feel free to stop by Tuesdays and Thursdays from 4pm-7pm to talk to us.  For more information on the Fall plants that you can start and how to prepare for a Fall garden visit this website:


Late Spring Veggies.

The garden looks just about as full right now, as I’d expect it to in August. But spring has just as much abundance as autumn and much more enthusiasm with the budding life and the refreshingly warm air. It has a few more months before the warmth turns stale and the air becomes stagnant.  No, right now the abundance is with the cleansing greens of spinach, chard and lettuce. Even the herbs, which we’re pairing with everything from salad to spaghetti and stir-fry, are already plentiful. When things are planted in the fall of the previous year, it barely takes a week of warm weather for the little plants to reach maturity. And sometimes it even seems too fast. The overwintered broccoli, cabbages, greens and lettuce go to seed pretty quickly, so we really have to keep at them, harvesting just as soon as they are maturing. We’ve already pulled up several flowering heads of lettuce. But no worry, they were quickly replaced by little bell peppers, eggplants and tomatoes.

the front yard

the front yard

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Spring Dinners


Here’s a peek at some of the things we’ve been having for dinner these days. The first photo is the supplement to spring soup. The soup was composed of some bitter greens and green garlic from Daniel Woodham at the farmer’s market, carrots, veggie stock from the freezer, and this from the front yard: (clockwise from top) spinach, cilantro, radishes, oregano and mint. These were the first radishes to come up and they were very tender. The mint is from Massoud (owner of Zaytoon Mediterranean Cafe) who says its the best mint ever, and I agree. The oregano really took off this year, and I’ve been harvesting for everything. We actually divided it in half and will be sharing it with some of our clients.

spring_saladThis one is 90% of the meal. SALAD!! So clockwise from top: Butter crunch lettuce, cilantro, red bibb lettuce, mint, oak leaf lettuce, radishes, and oregano. Told you we have oregano in everything. I also added some roasted carrots, chopped walnuts, raisins, parmesean cheese, tuna and some homemade salad dressing. Ate the whole thing between the two of us!