Dear Friend and Gardener: July 11, 2014

Dear Friend and Gardener,

I don’t know about you, but my garden at midsummer looks more than a bit tattered.

garden at midsummer

It’s fine if you don’t look too closely. But if you give the beans a second look, you’ll see the flea beetles’ handiwork.

tired beans

They’re still producing beans, but they look as sapped as I feel. Somehow we both keep managing to plug along. My second sowing got its leaves eaten off while I was out of town one weekend. Third time lucky?

The tomatoes, however, cheer me up no end. ‘Sophie’s Choice’ is outdoing herself. For a short-season variety, she’s giving me a lot. I only have two of ‘Sophie’s Choice’ but I’d guess we’ve gotten 3 or 4 pounds of tomatoes just this week. Dinner has tasted and smelled fantastic. Is anything better than a fresh, home-grown tomato?

Maybe a home-grown tomato in the dead of winter? Well, they won’t be fresh, but perhaps they’ll taste like it. My ‘Principe Borghese’ tomatoes keep yielding, and I dried a large batch the other day. My winter sauces shall taste like summer, I am determined.

principe borghese

How’s the picking where you are?

Amy

 

Grilling on Fourth of July? Try lemon balm pesto.

The Fourth of July is a big day for grilling in the US–although just about any summertime evening when it isn’t storming makes a pretty compelling candidate. I love grilling foods, from meats, fish, and shellfish to vegetables and fruits. More than that, I like to create my own marinades and sauces with the herbs I grow. If you’re looking for something fresh, summery, and different that’s also extremely easy to make, give my lemon balm pesto a try.

Lemon balm (Melissa officinalis)

Lemon balm (Melissa officinalis)

Lemon balm (Melissa officinalis) is an herb in the mint family. Its small white flowers attract bees and other pollinators, but you’ll be drawn by the lemony scent of the foliage as you brush it with your fingers. It is reputed to be effective as a mosquito repellant when the leaves are rubbed on the skin. But more than all of that, you’ll like the bright lemon flavoring the leaves lend to salads, drinks, and marinades. It has endless uses in the kitchen.

Lemon balm grows easily to 3 feet tall in sun or shade. It spreads like its mint relatives, so grow it in a container of well-draining potting soil mixed with compost. It does not require fertilizing, and is quite stoic in drought but delights in regular rain. One plant should be plenty for you, unless you run a busy restaurant or keep bees. In those cases, two plants should suffice.

MissingHenryMitchell’s Lemon Balm Pesto

  • 3 cups lemon balm leaves, washed
  • 2-3 cloves of garlic, peeled
  • 1/4 cup pine nuts or walnuts
  • Coarse salt and pepper to taste
  • Olive oil
  • Lemon juice or lemon zest

Put the first three ingredients and a pinch of salt and pepper into the bowl of a food processor or blender. Start the blender, and drizzle olive oil into the mix until the mixture is the texture you like.  If you want your pesto extra-lemony, add a squeeze of fresh lemon juice or lemon zest. Add more salt and pepper to taste.

Spread on chicken, fish, or shrimp before putting the food on the grill, or allow foods to marinate in the pesto in the refrigerator overnight. For overnight marinating or for brushing on food on the grill, a thinner mixture works well. I like a thicker paste as a garnish on finished dishes. It also tastes great as a salad dressing when tossed with greens, olives, peppers, and a bit of goat cheese, or as a spread on crusty bread.

The pesto may be kept in the refrigerator for a week, or may be frozen for later use. The pesto may slightly discolor as it freezes, but it will taste just fine.

Hope you enjoy your holiday grilling!

Dear Friend and Gardener: June 20, 2014

Dear Friend and Gardener,

After a week of brutal heat, today we have a slight break. It will only be 90 today, humidity 68%, feels like 102. A storm last night brought some much-needed rain, although in temperatures like this, moisture evaporates from the ground rapidly. I finished extending the drip irrigation and topped off the mulch. Everything (except me) looks just a bit fresher.

My pickles turned out not too bad. I feel that the recipe I used is a good starting point. I used an off-the-shelf pickling spice but it is heavy on the cloves. I am thinking of mixing up my own, or at least picking out the cloves until I have used up this batch.

ground cherries (physalis)

I have tiny peppers on my jalapeno and anaheim plants. The ground cherries are now about 4′ by 4′ and covered with little paper bells where the fruits will form. They shade the lettuces well; I can’t believe the lettuce hasn’t collapsed completely in the heat. And most peculiarly, the peas are hanging on for dear life. I think I must get ruthless and cut them down in the next week or so–they’ll only get sad as the summer goes on, and I could use the real estate in the bed for something more productive.

Tomato 'Principe Borghese' is great for drying.

Tomato ‘Principe Borghese’ is great for drying.

Lots of tomatoes on my Principe Borghese plants and on ‘Sophie’s Choice.‘ The ‘Sophie’s Choice’ are slightly shaded by the peas and the cucumbers so I hope they’ll prove resilient, at least until the fruit ripens. They don’t care for high heat. I need to start another batch of plants in my seedling bed. The summer tasks never end, do they? (I wouldn’t be very happy if they did.)

Tomato 'Sophie's Choice'

Tomato ‘Sophie’s Choice’ is a short-season variety.

Hope you are well and that your garden is flourishing.

Best,

Amy