Tag Archives: Harvest Monday

Harvest Monday 4-15-2013

For not having much going on in my vegetable beds, I had a pretty darn good harvest this week.

Another good week for oranges!

Another good week for oranges!

The lime harvest is trickling down finally. I froze a quart of lime juice last week, and still have more to squeeze and freeze. I put 1/4 C into each baggie. I can see some margaritas and pork pibil in my future.

This is my last large harvest of oranges, although there are still a few left on the tree. I froze a half cup of orange juice with zest in a baggie, just enough to make a Moroccan orange cake. Since pork pibil also requires orange juice, I will be freezing more. It has been a good spring for citrus here at Green World.

The avocado in the photo above is the last from last year’s fruit set. The tree is in bloom right now, and I should know in a few weeks whether or not there was any fruit set. Our new neighbors to the south cut down the avocado in their yard, so there may be no other tree in the area to act as a pollen donor. But I may not need it. My avocado is a Littlecado, which in theory is self fertile. We shall see.

An abundance of bok choy.

An abundance of bok choy.

I planted Joi Choi variety of bok choy last year and was really happy with it. I planted it again this year and am being blessed with an abundance of this lovely vegetable. My husband is getting sick of it, so I froze this batch. All 4.5 lbs of it. I hate to tell him, but there is still more in the garden, maybe another five pounds, maybe more. It is going to seed, so its days are numbered.

This is a rare visitor to our yard.

This is a rare visitor to our yard.

Fox squirrels are not native to southern California. They were introduced into LA in the late 1800s by some Civil War veterans, or to make those veterans happier. They have thrived in Los Angeles, and spread to Orange County not very long ago. They have established in Central Park in Huntington Beach, and we get an occasional one venturing into our yard since we live close to the park. I have heard that they can strip a tree of oranges, but so far this little guy just wants the sunflower seeds. We are far more bothered by opossums, which are also not native to this area.

I am finally getting around to starting my spring planting, but I’m way behind. I planted three rows of peas and transplanted three tomato plants plus sage and basil this past week. The peas should have been planted back in January. It is actually time for a second planting, but…. Being the world’s laziest gardener, I’m only going to get one crop of peas this year. So be it. Gardening needs to be about fun.

HARVEST for week ending 4-14-13

FRUIT

7 oz Avocado (last of season)

10 oz Limes

3 lbs 12 oz Oranges, Navel

Subtotal fruit, 4 lbs 13 oz

VEGETABLES

4.5 lbs bok choy

TOTAL PRODUCE 8 lbs 4 oz plus 26 EGGS

If you had a harvest, visit Daphne’s Dandelions.

A spring morning in my front yard on Harvest Monday April 8, 2013

When last I left you, I was headed up into the mountains, going to Big Bear to look at a “bargain” cabin being offered at $64,000. It was HORRID! The water heater had broken and there was water standing on the floor in the kitchen and bathroom. The carpet, if you could call it that, was filthy and matted with dog hair. Also lumpy, bumpy and crusty from what might have been urine. The walls were flimsy, cheap paneling. The electrical system didn’t work. The appliances looked original to the cabin, circa 1968. The paint on the exterior had peeled with raw wood exposed. The sliding patio door onto the balcony upstairs was broken and boarded up. The sliding door downstairs didn’t work. OMG, did that place ever have issues. It needed to be stripped to the studs, and then who knows what other problems might arise. That one was not for me.

This beat-up gambrel cabin is on the market for $64,000.

This beat-up 3-bedroom gambrel cabin is on the market in Big Bear, CA for $64,000.

I have focused more on home this week, now that my cold is dissipating. I am finally getting my energy back, and am enjoying my spring yard.

This is a post about a harvest. But a harvest from the garden can be more than mere pounds of produce. A garden also produces peace, tranquility and beauty. That is harder to measure, but I hope that you can see it in these photos.

Our front yard is mostly trees, shrubs, flowers, herbs,  bird feeders, and a small pond.

Our front yard is mostly trees, shrubs, flowers, and herbs, with a few fruit trees, bird feeders, and a small pond. This is the view from a bench on our front porch.

Yesterday morning, I decided to sit on the porch bench and take photos only from where I was sitting. It was an interesting challenge. My Nikon Coolpix P510 is a great little camera, with 42x zoom. It allowed me to photograph birds and flowers from where I sat.

In addition to the pond, we have a bird bath. The one is back is a used fountain dropped off by our tree guy. Someone was throwing it out because it no longer holds water. I plan to fix it if I can.

In addition to the pond, we have a bird bath. The one in back is a used fountain dropped off by our tree guy. One of his customers was throwing it out because it no longer holds water. He thought I might be able to fix it. My first attempt failed. I will try Plan B some other day.

After having this dwarf Valencia orange for four years, I finally got around to planting it in its permanent pot. It is in full bloom. I'm sure it will do better now that it is finally our of its nursery pot.

I got up off the bench to take this photo. After having this dwarf Valencia orange tree in its original nursery pot for four years, I finally got around to transplanting it into its permanent pot. It is in full bloom. I’m sure it will do better now that it is finally out of its nursery pot.

The Valencia orange tree is loaded with blossoms and it smells so good.

The Valencia orange tree is loaded with blossoms and it smells so good.

The strange looking plastic box to the right of the Valencia tree is one of our four water barrels for collecting rainwater. Our part of Orange County, California gets only about 11-14 inches of rain a year, hardly more than a desert. Any little bit of water that I can collect and use is that much less water that needs to be pumped down from northern California, and then put through water filtration and purification. Saving water saves energy, and therefore helps fight global warming. That’s what we are all about here at Green World.

Pink cobbity daisies

Pink cobbity daisies

Louisiana iris blooming in the pond.

Louisiana iris blooming in the pond.

Light lavender Louisiana iris in pond.

Light lavender Louisiana iris in pond.

Male house finch at feeder.

Male house finch at feeder.

White-crowned sparrow

White-crowned sparrow

White-crowned sparrow

White-crowned sparrow

Pink cobbity daisies

Pink cobbity daisies

Female house sparrow

Female house sparrow

Pink English daisies.

Pink English daisies.

Ack! A slug! I didn't even notice it until I was processing the photos.

Ack! A slug! I didn’t even notice it until I was processing the photos.

Clivia or Kaffir lillies

Clivia or Kaffir lillies

Fressias by the pond with iris and curly rush in the background.

Fressias by the pond with iris and dwarf curly rush and dwarf straight rush in the background.

Freesia buds in the oregano bed.

Freesia buds in the oregano bed.

A bushtit after bathing in the pond. A pair has been collecting nesting material from our yard this week.

A bushtit after bathing in the pond. A pair has been collecting nesting material from our yard this week.

A male black-headed grosbeak stopped by on his migration north to fill up on sunflower seeds.

A male black-headed grosbeak stopped by on his migration north to fill up on sunflower seeds.

This is most of our front yard. The "lawn" is Zoysia or Korea Grass. Never needs mowing. No herbicides or pesticides go onto it either, so our yard is safe for birds, bees, grandchildren and other living things. The pavers help reduce the amount of water needed to keep the lawn growing.

This is most of our front yard. The “lawn” is Zoysia or Korea Grass. Never needs mowing. No herbicides or pesticides go onto it either, so our yard is safe for birds, bees, grandchildren and other living things. The pavers help reduce the amount of water needed to keep the lawn healthy.

Hope you enjoyed that little photo essay of a morning in my front yard. I think that there are 25 different species of plants in bloom in front right now, maybe more.

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I can’t believe that we harvested a bell pepper this week, but here is the proof. It set fruit during an unseasonable warm spell last October.

The bell pepper went into a scramble along with red onion, mushrooms, and an avocado (also from the garden). The navel orange is from our tree.

The bell pepper went into a scramble along with red onion, mushrooms, and an avocado (also from the garden). The navel orange is from our tree.

Here is our harvest for the week ending April 7, 2013.

FRUIT

3 lbs 6 oz Limes

VEGETABLES

3 oz Bell Pepper

12 oz Bok Choy

TOTAL PRODUCE 4 lbs 5 oz plus 28 eggs

I am slowly catching up on logging in my harvests to Excel. The total harvest so far this year is 32.3 lbs of fruit and 12.8 lbs of vegetables, plus 194 eggs.

If you had a harvest or to see what others are harvesting, visit Daphne’s Dandelions.

Summing up March, Harvest Monday 4-1-13

I have been down for the count with a cold. That, and shopping for a vacation cabin in Big Bear, have consumed my time. I found a little 3-bedroom house that I loved, with a nice meadow view, but we got outbid. I am kicking myself for not going the extra $2,000 to get it, but who knows where the bidding would have ended. I was at my max, so had to quit.

 

Prices are rising so quickly up there that I have probably been priced out of the market all together. There is only one left in my price range, but I don’t love it. At least not from what I have seen in photos. However, there is a lot that they aren’t showing in the photos, so it might be even worse than I imagine. I plan to go see it  later today.

Pink jasmine perfumes our patio with a heady scent.

Pink jasmine perfumes our patio with a heady scent.

Meanwhile, spring has sprung off its sprocket here in southern California. My yard is awash in blossoms of all kinds.

Freesias add their sweet aroma to the air.

Freesias add their sweet aroma to the air.

 

The Panamint nectarine and Katy apricot are loaded with blossoms this year. Surely we will be able to salvage some of the fruit from the possums, raccoons, and other raiders of night.

The Panamint nectarine and Katy apricot are loaded with blossoms this year. Surely we will be able to salvage some of the fruit from the possums, raccoons, and other raiders of night.

 

The avocado is loaded with blossoms too. Fruit set is never as impressive as the blossoms would suggest though.

The avocado is loaded with blossoms too. Fruit set is never as impressive as the blossoms would suggest though.

 

Even the Santa Rosa plum is putting on a show this year. We normally get NO plums. The critters always beat me to the 2-3 that set fruit. I am more hopeful this year.

Even the Santa Rosa plum is putting on a show this year. We normally get NO plums. The critters always beat me to the 2-3 that set fruit. I am more hopeful this year.

 

I planted some perennial flowers along the front walkway.

I planted some perennial flowers along the front walkway.

 

The Garden of Infinite Neglect is in full bloom with a freesia border. The veggie garden itself is, well, neglected.

The Garden of Infinite Neglect is in full bloom with a freesia border. The veggie garden itself is, well, neglected.

 

We have had orchids in bloom on the back deck and patio since January. The second batch of blooms is just now opening up.

We have had orchids in bloom on the back deck and patio since January. The second batch of blooms is just now opening up.

 

It is such a joy to have such beautiful flowers.

It is such a joy to have such beautiful flowers.

 

We are being inundated with bok choy. I planted a six-pack of Joi Choi and it is rewarding us with bountiful greens.

We are being inundated with bok choy. I planted a six-pack of Joi Choi and it is rewarding us with bountiful greens.

 

I am down to the last few avocados. Incredibly enough, we are still harvesting a bell pepper or two as well. And the hens are inundating us with eggs, up to 28 a week!

I am down to the last few avocados. Incredibly enough, we are still harvesting a bell pepper or two as well. And the hens are inundating us with eggs, up to 28 a week!

This is Henrietta, our sweet Black Australorp. She is our oldest hen, and is still laying.

This is Henrietta, our sweet Black Australorp. She is our oldest hen, and is still laying.

 

Scrambled eggs with avocado and black beans on a whole wheat flour and corn tortilla. Yum!

Scrambled eggs with avocado and black beans on a whole wheat flour and corn tortilla. Yum!

Or, how about fried cornmeal mush with maple syrup, fried eggs, and oranges right off our tree?

Or, how about fried cornmeal mush with maple syrup, fried eggs, and oranges right off our tree?

Did someone say ORANGES? This is what was left AFTER we took a bag down to our son Scott for Easter.

Did someone say ORANGES? This is what was left AFTER we took a bag down to our son Scott for Easter.

And these are the limes that we have left AFTER taking some down to Scott and family. Time to squeeze and freeze.

And these are the limes that we have left AFTER taking some down to Scott and family. Time to squeeze and freeze.

I am so far behind on blogging. I had hoped to catch up on my harvest tally today, but I am running out of time. I think I will just sum up this week’s harvest.

Harvest for week ending March 31, 2013

FRUIT

13 oz Lemon, Meyer

6 lbs 4 oz Limes

7 lbs 5 oz Oranges, Navel

Subtotal 14 lbs 6 oz

VEGGIES

1 lb 9 oz Bok Choy

1 oz Ginger

Subtotal 1 lb 10 oz

TOTAL PRODUCE 16 lbs plus 27 EGGS

If you had a harvest, or to see what others are harvesting, visit Daphne’s Dandelions. As for me, I’m off to Big Bear, CA for the day!

 

 

Home Renovation Hades

Man, I can’t remember my last blog post. February I think. Much is going on here at Green World.

First of all, Hubby and I are totally caught up in a whirlpool of home repair and renovation. We don’t do the work ourselves, but dealing with estimators and contractors, researching options, and running to the store to make choices takes up my day.

So far, we have had new sidewalks poured at the side and front of the house to fix dangerously lifted slabs, a trip accident waiting to happen. And we have had the deck repaired, but it STILL hasn’t been sanded and stained.

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This is the new walkway on the south side of the house, and the new redwood fence built by our new neighbors to the south. Our gardener pruned back the jade plants.  I may do something else here, like put in some vertical planters made of old wood pallets (using heat treated, not chemically treated, wood). I might plant some pink jasmine along the fence. I’m also thinking of building a trellis shade structure to shade my office window, the first window along the house. We definitely need a new gate. I think I can build one out of redwood and 2x4s. Which brings me to my next topic: woodworking.

Our garage work area with three new Lou-made drawers in the workbench shelves.

Our garage work area with three new Lou-made drawers in the workbench shelves.

I have taken up wood working. I don’t know why. I guess I have been inspired by Ali’s work on Henbogle and am stumbling along in her footsteps. And then there is Tool Girl. What a cool nickname. I wanted to be a Tool Girl too. But I really blame this new hobby on my garden.

Two years ago, my husband built me some beautiful raised beds out of redwood at the community garden. Construction work was going on all over the garden, so he borrowed a cordless drill to build it. Then stupid Southern California Edison made us remove all raised beds, and I had to disassemble them. I needed a cordless drill. Didn’t own one. Off to Home Depot I went. I didn’t know a thing about power tools, but there was a whole box of Ryobi power tools on sale: drill, circular saw, reciprocal saw, and shoplight, with two batteries and a charger. And it came with a cool carrying bag. How could I pass that up?

This is one of the raised beds that I built for the front yard. Parsley, chard, and flowers are pretty much hiding the wood.

This is one of the raised beds that I built for the front yard. Parsley, chard, cauliflower, cabbage, garlic, flowers and shadows are pretty much hiding the wood.

Well, now I had a drill, two saws, and a lot of nice redwood, so I decided to build stuff. The first project was three raised beds in the front yard, since my tiny back yard is already filled with fruit trees, chickens, and three raised beds. The next project was to build an outdoor plant shelf out of scrap wood from the neighbor’s home renovation project. The low shelves (plant stands) will keep my potted plants off the deck.

Wood Magazine 2013

Wood Magazine 2013

Then I saw this magazine at Home Depot. Look at that cute little tool cart for the workshop. I don’t know why, but that thing spoke to me. I just loved it. I wanted to build it! Keep in mind that I have NO woodworking experience, just a bunch of tools that I had no idea how to use.

My next door neighbor was kind enough to show me how to use a circular saw. I cut the lumber to make my plant shelves (one is assembled, two more to go, none are painted yet).  At that point, I decided that my skills were not up to making the little tool bench on casters, so I decided to make box drawers to go into my existing tool bench. The directions said that the tool cart with all those drawers could be made in a weekend, so how hard could a mere four drawers be? Hahaha!

Step 1 was to build a box drawer with cut-out handle.

Step 1 was to build a box drawer with cut-out handle.

I am now on week 3 of the project and am building fourth drawer. One weekend, my fat fanny!

The box drawers have cut out handles in front and back so i can pull a given box out to get to what is stored inside.

The box drawers have cut out handles in front and back so i can pull a given box out to get to what is stored inside.

Here is a drawer slid out to reveal the contents.

Here is a drawer slid out to reveal the contents.

I hadn’t been able to reach the back of the shelves before because they were so deep (and I’m short, with arthritic knees). Now access is no problem.

I plan to fill the drawer seams with wood putty, and either put on a light stain or oil or polyurethane or something. Like I said, I have no woodworking experience, but I think there should be a finish of some kind on them.

My time recently has been spent in the garage, making sawdust, and turning perfectly nice boards into distressed wood products with nicked and mismatched edges and boogered-up corners. Hey, it’s a hobby!

But wait, there’s more. We are also in the process of interior home renovation. And when I say “we”, I mean contractors. We have had a new shower door put into the guest bath, and new bathroom faucets installed in the master and guest baths. That will hold the bathrooms for now.

On to the KITCHEN. I have have had “range envy” ever since Ali at Henbogle got a five-burner range with convection oven. Lust, lust.

Meet Big Bertha, our new GE range.

Meet Big Bertha, our new GE range.

Turns out that problem was easily solved. I bought a new range. Our old oven was haunted. The darn thing would beep in the middle of the night, waking us up at 2 pm and asking us to turn it on. Sometimes the oven would turn itself on, which of course is dangerous. We had had it with that possessed beast. We replaced it with this beauty, which sadly sticks out farther than the old one. The kitchen drawers won’t open all the way now. ARG!

Our current kitchen with new stove in place.

Our current kitchen with new stove in place.

Home Depot is solving the problem by refacing our old cabinets and giving us all new drawers, new cabinet doors, and new countertop, plus some custom cabinetry.

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I may try to salvage these pantry doors by building a cabinet for the garage and using these doors. Seems a shame to just shred and compost them.

I may try to salvage these pantry doors by building a cabinet for the garage and using these doors. Seems a shame to just shred and compost them.

We have a new stainless microwave-hood combo, but were told to not install it until after the cabinet work is done. So here it will sit until the cabinet work is finished.

We have a new stainless microwave-hood combo, but were told to not install it until after the cabinet work is done. So here it will sit until the cabinet work is finished.

We chose natural maple for the cabinets and drawers. But this isn't the style. We went with double Shaker, which will go with the Craftsman theme of our family room.

We chose natural maple for the cabinets and drawers. But this isn’t the style. We went with double Shaker, which will go with the Craftsman theme of our family room.

This is our Craftsman/Mission/Shaker family room furniture.

This is our Craftsman/Mission/Shaker family room furniture.

We painted two walls of the family room a light green and hung a mirror and some  Audubon prints.

We painted two walls of the family room a light green and hung a mirror and some Audubon prints.

 

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This is an example of the craftsmanship of the drawers that we are getting. They have chamfered (rounded) edges, dove-tailed corners, and are made of solid maple. The insides of the drawers are going to be fabulous.

We wanted a quartz (Silestone) countertop, but couldn’t find a pattern that we both liked. We compromised on Corian in Platinum, which is gray with white speckles like granite. We are getting coved corners on the countertop and back-splash, a no-drop edge, and a built-in sink of white Corian. None of those features were available in quartz. It should look gorgeous.

Ah, but the cabinet guys don’t do plumbing. They will leave us with a sink that is not connected to the drains. And since the tile with a subsurface is being replaced by Corian with no subsurface, the countertops will be lower.

We were told that it would take 4-6 weeks to get the cabinet work done. Then 6-8 weeks. They claim that it will take only three days once they start. HA. If you believe that, I have a bridge to sell you. And thus we enter Home Renovation Hell. Maybe we will have the kitchen back to functional by mid May.

Meanwhile, the garden harvests continue. Last week, I harvested:

13 oz Navel Orange

1 lb 4 oz Meyer lemon

5 oz Bell Pepper (in February! Can you believe it?)

11 oz Cauliflower

TOTAL

3 lbs 1 oz of produce, plus 21 EGGS

If you had a harvest, visit Daphne’s Dandelions to share the good news.

Harvest Monday on Christmas Eve, 2012

As if there isn’t enough going on today, I’m going to do a Harvest Monday post. I’m nearly done wrapping Christmas presents, but need to stop to make breakfast before lunchtime rolls around.

Breakfast makings, all from the garden and our hens!

Breakfast makings, all from the garden and our hens!

I am going to make an omelette with bell peppers and a green onion harvested this morning, eggs from our hens, and oranges that I harvested a few days ago. Then it will be back to wrapping presents.

ACK! Who did this?

ACK! Who did this?

We went away to Borrego Springs this week for a couple of relaxing days for our wedding anniversary. I happily bounced to my newly planted salad bed to see how it was growing, and unhappily discovered that some critter had eaten my lettuce seedlings to the ground. We don’t have deer or rabbits. We do have opossums aplenty. Did an opossum do this? Time to set the live trap again.

This is the rest of my salad bed, with some lettuces surviving, plus garlic and green onions.

This is the rest of my salad bed, with some lettuces surviving, plus garlic and green onions.

View from the street, looking at our house and my raised beds under the olive tree.

View from the street, looking West at our house and my raised beds under the olive tree.

I really want to take out that old olive tree. We never get olives, it shades my vegetable beds, and it costs too much money every year to get it trimmed. I want it GONE. Then I can put in another vegetable bed.

Raised bed in front, looking north. From close to far: parsley, basil, chard, beets, carrots, garlic (4 kinds), broccoli, cauliflower, and savoy cabbage.

Raised bed in front, looking north. From close to far: parsley, basil, chard, beets, carrots, garlic (4 kinds), broccoli, cauliflower, and savoy cabbage.

Our front yard with MORE fallen leaves. It seems like there is no end to the leaves. I bag them and compost them over the course of a year. Garden gold.

Our front yard with MORE fallen leaves. It seems like there is no end to the leaves. Our gardener bags them and I compost them over the course of a year. Garden gold.

Paperwhite narcissus are the first spring flower to bloom, and they are blooming now. I also have some purple iris in bloom.

Paperwhite narcissus are the first spring flower to bloom, and they are blooming now. I also have some purple iris in bloom.

I cleaned and filled the hummingbird feeders and began feeding sunflower seeds to the birds again. Our yard is filled with beauty, life and happiness.

I cleaned and filled the hummingbird feeders and began feeding sunflower seeds to the birds again. This is an Allen’s hummingbird. We also get Anna’s hummers. Our yard is filled with beauty, life and happiness.

The chickens say HI.

The chickens say HI.

Here is what I harvested last week, all citrus.

FRUIT

1 lb 3 oz Limes

2 lbs 6 oz Oranges, Navel

TOTAL PRODUCE 3 lbs 9 oz plus a couple of eggs

If you had a harvest, visit Daphne’s Dandelions. And have a very Merry Christmas, if that is a holiday that you celebrate.

Sandy Hook, deck work, and Harvest Monday, December 17, 2012

It is hard for me to think of anything other than the suffering families in Newton, CT. I feel their pain. We lost our son Bob seven years ago in December, and it still hurts. Bob would have been 50 this year, but his life stopped at 43 when he took his own life with a gun. All I can say is that the pain of loss lessens with time and we heal. But as far as I can see, a parent never gets over losing a child, whether that person was an adult or a child.

My Grandmother Lucy Wilson lost three of her six children  before she died, all as adults. My Uncle Bob Wilson died at 33, my Grandpa Wilson at 39, and my Dad at 52. My way of coping with the loss of my son was to recognize that, for whatever reason, the Wilson men tended to die prematurely.

My other coping mechanism was to turn to my yard and garden. The first two years, everything that I planted died because I just couldn’t take care of my garden. I was still grieving too much. Then, five years ago, I took out non-food-producing trees and put in fruit trees. I planted spring bulbs. I built raised beds for vegetables. Eventually, I got chickens. There is vibrant life in my yard now.

But I also let our infrastructure fall into disrepair, and let dirt and stuff accumulate in the house.

Every year December rolls around and is a new beginning for me. This December, we are getting the deck repaired. We have replaced and updated the fixtures in the guest bath. And we have  hired a cleaning service to clean our house top to bottom. Every week, our lives are getting better. But during this healing and rejuvenation process–and it is a process–chaos reigns.

I filled the deck with plants. I wanted to be surrounded by LIFE. But my plants rotted the deck.

I filled the deck with plants. I wanted to be surrounded by LIFE. But my plants rotted the deck.

Looking at the other side of the deck. The vegetable beds are to the left, and the chicken coop is behind me.

Looking at the other side of the deck. The vegetable beds are to the left, and the chicken coop is behind me.

A leaking patio pond rotted a few boards too.
A leaking patio pond rotted a few boards too.

The support boards under this section rotted. Don't know why, I had no plants here.

The support boards under this section rotted. Don’t know why, I had no plants here.

This was a bad area, lots of rot.

This was a bad area, lots of rot.

Ferns started growing up between boards.

Ferns started growing up between boards.

So out came the rotten boards.

So out came the rotten boards.

A different angle.

A different angle.

The whole lower deck got ripped out and discarded.

The whole lower deck got ripped out and discarded.

The construction guys were able to use some of the redwood boards that I salvaged from the raised beds at the community garden that had to be ripped out when Southern California Edison disallowed raised beds there. I see that I haven’t taken any pictures with the new boards in place. Oh well. It’s raining out.

And that’s why the job isn’t finished. The deck has to be pressure washed, maybe sanded, then sealed and stained. This will require several days of dry weather. We are now in our rainy season. So who knows when that job will be finished. Meanwhile, my potted plants sit in my raised beds and everywhere else in back.

On to the guest bathroom remodel.

Old fixtures on the sink were 33 years old. They needed replacing.

Old fixtures on the sink were 33 years old. They needed replacing.

The toilet went, as did the hopelessly corroded shower doors.

The toilet went, as did the hopelessly corroded shower doors.

That project also ran into issues and isn’t finished. At least the new 1.28 gallon/flush toilet is installed. (Not shown.) I don’t have the after pictures because it really isn’t “after” until the job is done.

And in the midst of construction chaos, the cleaning crew has been here two weeks in a row, trying to turn our pigsty of a home into something cleaner, more organized, and more habitable. I barely have time to get my stuff picked up before they are here to clean again. Little by little, our lives improve.

The sadness that the events at Sandy Hook school have caused ripples far  beyond the borders of Newton, far beyond the borders of Connecticut, and far beyond the borders of our nation. I don’t know what the solution to this madness is, but surely we must start talking about better gun control, and a better way of dealing with the mentally ill.

Meanwhile, those of us still living must go on. We must cope with adversity, and with the frequent reminders of our losses. My garden helps heal my soul. I love to grow food and find beauty in my garden. I celebrate life.

Here is my harvest for this week.

Harvest for week ending December 17, 2012

FRUIT

4 oz Lemon, Meyer

1 lb 7 oz Limes

SUBTOTAL  FRUIT 1 lb 11 oz

VEGETABLES

2 lb 4 oz Beets

1 oz Parsley

SUBTOTAL VEGETABLES 2 lbs 5 oz

TOTAL 4 lbs PRODUCE and 3 eggs

If you had a harvest, or to see what others are harvesting, visit Daphne’s Dandelions.

A Hot Harvest Monday, November 5, 2012

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Dang global warming anyway. It got up into the upper 80s here today, maybe 90. This is not supposed to be happening in November in coastal southern California. It has been hot ever since, um, August I think. Normally the weather cools off by mid September, which marks when we can start our fall planting here. I gave up and planted anyway on Friday last week, installing 6 Dividend broccoli plants, 6 savoy cabbages, 6 Candid Charm cauliflower plants, 3 parsley plants, and a clump of chives. I also planted over 40 garlic cloves. I kind of lost track.

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Here is my overly enthusiastic order of garlic: Early Italian, California Early, Sonoran, and Ajo Rojo. The Ajo Rojo was gorgeous, with red streaked giant cloves. The cloves of the Sonoran separated easily. I planted cloves from one bulb from each of these bags, which will grow into over 40 bulbs, which is probably more than I need, and am still left with 11 bulbs of garlic. ACK. Now what? I got 15 bulbs for about $57 from Burpee, so they’re too expensive to eat. Visit Dave’s blog at Our Happy Acres–see right panel for a link–to see his suggestions for garlic. I’m thinking that if he planted 70 sq ft of garlic (more than double the size of my front garden bed, BTW) that I can probably plant some more. But if anyone in HB wants to buy some of these pricey garlic bulbs, let me know. I plan to put more into my community garden plot.

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The tomato crop is definitely winding down. These two will probably go into guacamole along with a couple of my avocados and some green onions from pots along the driveway. I make every spare inch of my yard (and driveway) produce! Below are some of my green onions and a planter of strawberries. In the driveway!

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I am still getting bell peppers, and it has been so hot that the darn things are still setting fruit. Not that I’m complaining. I even have a few tomatoes left on my Box Car Willie, Mortgage Lifter, Early Girl, and one of the oxheart tomatoes.

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This was my breakfast this morning, all from the garden and henhouse. Miss Hillary is still the only hen laying. Henrietta is too old to lay, Chicken Little is slacking off, and the two Barred Rock pullets that I raised from baby chicks, Peep and Cheep, are still too young. Their voices are changing though. It is so cute to hear them peep and then croak. They are about three and a half months old now, and are still adorable. For chickens.

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The back beds are slowly giving up their summer crops, and are nearing readiness for fall planting. At least the middle bed is ready to plant. The other two still have tomatoes and bell peppers and an eggplant, all of which are bearing very late fall crops. Global weirding.

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Here is what the back looks like here in early November. On a 90 degree day!Image

I have more crops nearing harvest time. Like some small Fuji apples, about three dozen limes, and over 30 Navel oranges.

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And here is my pride and joy right now, our first 21st Century Asian Pear!!!

The first Asian pear that my 21st Century Asian pear has set.

I am hoping that it will get ripe. It set fruit really late in the season, and is the first Asian pear from this tree. Our Shinseiki Asian pear chose not to set any fruit again this year. But eventually we hope to have fruit from both Asian pears, three varieties of apples (Granny Smith, Fuji, and Gala), two varieties of oranges (Navel and Valencia), two varieties of nectarines (Snow Queen and Panamint), four kinds of peaches (Garden Gold, Babcock Improved, Florida Prince and August Pride), two kinds of lemons (Eureka and Meyer), plus Bearrs limes, Littlecado avocado, a Santa Rosa plum tree and a Fuyu persimmon tree. That is my little mini-orchard. In addition I have Red Flame seedless grapes that set fruit but didn’t produce any grapes, some struggling blueberry bushes, a thornless blackberry that never gives me much of anything, and two planters of Sequoia strawberries, with two more planters waiting to be planted with Chandler strawberries. Um, unless I bought Quinault strawberries. Can’t remember.

Our Littlecado semi-dwarf avocado tree has been giving us fruit all year, with about nine avocados left on the tree.

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Last week I cooked a pork tenderloin in the solar oven along with a butternut squash, apple, red onion, ginger, orange juice, red wine, and raisins. It was so good that I did it again this week, using maple syrup in stead of the brown sugar. The butternut, ginger, and apple were from my garden.

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Peel, core and dice one apple. This one is a Granny Smith from our tree. Grate the zest from one orange with a microplane grater and add it to the apple in the pan that you will use in the solar oven.Image

Brown the pork loin in a skillet and transfer to the pot for the solar oven. Peel, seed and cube the butternut squash and add to the pork. Slice the red onion (I used 1/2 onion because it was big) and add on top of the pork. Squeeze the orange and add the juice to the pot. Grate about 1-2 tsp fresh ginger with a microplane grater and add to the pot. Soak 1/2 C raisins in 1/2C red wine plus 2 T maple syrup for about half and hour, and add to the pot. Be sure to have some of the wine while you’re cooking. Oh, wait, we have to start early in the day with solar cooking. Might be a bit early for wine. ;-) You can get potted later.

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Cover the pot and cook in a solar oven (I use a Sun Oven brand oven and LOVE it.) I started preheating the solar oven about 11 am, and put the pork dish in around noon. It was done by 4 pm.

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I made cornbread to go with the pork dish. My husband served it up, separating the pork and the squash for a more attractive presentation. We polished off the bottle of red wine with dinner. YUM.

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As you can see, I’m combining Kitchen Cupboard Thursday with Harvest Monday. We had some homemade bread-and-butter pickles on tuna sandwiches this week. The fruit is a peeled Fuyu persimmon from a friend’s tree. I can hardly wait until I have persimmons from my own tree. These are crisp, sweet fruits from Japan, without the astringency of the wild persimmons from the American Midwest.

HARVEST

FRUIT

6 oz Lemon, Meyer

VEGETABLES

6 oz bell peppers

1 oz Ginger

2 oz Green Onion

TOTAL 15 oz produce plus 4 eggs

Hey, don’t laugh. My garden is small and it’s late in the season.

If you had a harvest, or to see what others are harvesting, visit Daphne’s Dandelions. Or if you used something stored from your garden, visit Robin at the Gardener of Eden. See panel at right for links.

Baking an apple pie and Harvest Monday October 29, 2012

I have the Weather Channel on while writing today’s blog. Hurricane Sandy is bearing down on New York, with the worst to come tonight. I would assume that New England gardeners have put their gardens to bed already for the winter, but maybe not. Norma and Daphne, I’m thinking about you today in this storm.

It’s been a warm autumn here in southern California. I’m still getting fruit set on my tomatoes and bell peppers, and it has been too hot to plant peas and my other fall crops. So I’m now six weeks behind in planting my fall garden and am running out of things to harvest from my summer garden. But there were apples!

This week’s Granny Smith apple harvest provided just enough fruit for one pie.

This was the week that I picked the last of this year’s apple crop from my Granny Smith dwarf tree. We had poor fruit set this year, probably due to wacky spring weather. And that is what global warming is doing to us. Disconnecting and disrupting normal weather patterns and making weather even more unpredictable. The result is often poor crops.

Think about the prolonged drought in the Midwest this summer. The result was a poor corn and soybean crop. This will mean higher prices for those crops, which will translate into higher prices in 2013 for the meat animals that eat those crops. That includes cattle, hogs, lambs, and poultry.

I peeled, cored and sliced the apples and mixed them with grated lemon jest, lemon juice, sugar, cinnamon and nutmeg. That is the filling for the pie. The lemon was fresh-picked from one of my lemon trees. :-)

I put the apples into an unbaked pie crust, topped it with a streusel topping, and baked for 50 minutes. Heavenly!

These are the ingredients for a wonderful pork tenderloin dish. The butternut is from my garden, but was not from this week’s harvest. We will be enjoying stored butternuts through the winter. No, the harvest from my garden is that tiny lump of brown stuff between the apple, butternut and organic brown sugar. That is GINGER!

I browned the pork loin in a skillet, then added it to the chopped apple in my solar oven pan.

I peeled and chopped the butternut and added it along with half of the red onion, sliced. I minced the ginger, about 1.5 tsp, and added it.

I soaked a half cup of raisins in 2/3 C red wine, added 1 T brown sugar, and the juice and zest from the orange. Then I poured that over the pork, apple, and butternut.

Cook the pork dish in a preheated solar oven for at least 3-4 hours at midday. Or you could use a crockpot.

This dish was something I just threw together with what was on hand. It came out so delicious that I plan to make it again this week. And by using a solar oven, I used no fossil fuel to cook it. One more tiny step in my battle against global warming.

Hey, look, my blog visitor counter is going to roll over to 200,000 today. It is at 199,999 here at 9:25 am.

The other dish I wanted to show you is this little lunch. I had a couple of not-so-attractive late fall tomatoes, so I diced them and added them to a can of vegetable beef soup. The crackers are Rosemary-Raisin from Trader Joe’s, along with their English cheddar cheese.

Harvest for week ending October 28, 2012

FRUIT

2.5 lbs Apples, Granny Smith

5.5 oz Lemon, Eureka

VEGETABLES

1 oz Ginger

1 oz Green Onion

TOTAL 3 lbs produce plus 5 eggs

If you had a harvest, visit Daphne’s Dandelions. To see how others are using their harvests, visit Robin at The Gardener of Eden. See the sidebar for links.

Bummer, I got laid off!

I was on my very expensive and unreimbursed photo trip to Yellowstone and the Tetons to improve my photography skills and gather material for my newspaper  columns when I got laid off. Twelve years with the Huntington Beach Independent had come to an end. My husband got the news at home and let me know on the first full day of my trip.  What a blow.

It wasn’t personal. The Los Angeles Times directed community newspapers to lay off all of their columnists except for the one on the front page. And as an environmental and gardening columnist, I certainly wasn’t on the front page. I was relegated to near dead last, right before sports.

Worse, I was scheduled to go to a garden writers conference in Tucson last week. I was able to get my conference fee and hotel refunded, but had to eat the airfare.

I am now busy redefining myself. Now that I’m no longer a newspaper columnist, who am I? Am I still a writer/photographer for pay? Well, yes, I still produce power point presentations for the natural history class that I co-teach with my husband. He does all of the teaching and I provide material for lectures and collect the pay. Pretty sweet deal. And I still work at the Orange County Conservation Corps, teaching young at-risk adults, mainly male Hispanic gang members ages 18-22. So even though I will be 70 in a few months, I’m not retired. Nor do I want to be.

I’m sad to lose my newspaper job. The pay wasn’t much, but I really enjoyed it. Oh well, now on to whatever is next in life. Now that I no longer have a Monday newspaper deadline, perhaps I will have time to participate in Harvest Mondays. There was a harvest this week, but I didn’t bother to photograph it. So much for having more time.

Oops, wrong, I found a couple of photos.

Eggs, green onion, and bell peppers. The conical ones are Giant Szegedi, only they’re not so giant. Looks like breakfast.

Chope the veggies and saute in butter, margarine or bacon fat. Set aside.

Beat the eggs with a bit of half and half and some salt. I used Himalayan Pink salt.

Cook the egg mixture in a covered skillet until almost set. Add a few chunks of cream cheese and the sauteed vegetables. Fold the omelette in half and cook covered until completely set.

The result will be a gorgeous and tasty omelette. I cut them in half with one half for each of us.

Serve with the bread product and fruit of your choice. I used watermelon because that’s what we had from our garden this week. That’s homemade jam on the bread.

On to the harvest for the week.

FRUIT

15 oz Avocados

3 oz Lime

5 lb 3 oz Watermelon (the last one–the others were stolen from my community garden plot while I was on vacation)

6 lbs 5 oz Fruit

VEGETABLES

18 oz Bell Peppers

10 oz Eggplant

1 oz Green Onion

SUBTOTAL 1 lb 12 oz oz Vegetables

TOTAL 8 lbs 1 oz PRODUCE plus 3 eggs (only one hen is laying and she’s beginning to molt)

If you had a harvest, or to see what others are harvesting, visit Daphne’s Dandelions.

Harvest to date, end of Sept 2012

Our summer garden season is winding down, but it is still too hot to plant the winter garden. It’s supposed to be safe to plant cool season veggies by mid-September, but not this year. Not with global climate change. We have temps predicted for the mid 80s on the coast next week. Too hot for here for this time of year.

The conical pepper at the left is a Giant Szegedi, a Hungarian sweet bell pepper. First time I’ve grown that variety. These are the ingredients for a breakfast, all from our yard, even the eggs.

The Hale cantaloupe is from my community garden plot, and the bread is pumpkin bread made with one of my own pumpkins, along with a red bell pepper frittata.

I added up my harvests to date, and am up to 270 lbs. I know you Midwesterners and New Englanders with your big yards are going to scoff at that, but for my tiny southern California yard, that ain’t bad. But that is also counting my 14 ft x 20 ft at the community garden. Well, I didn’t get it planted until mid July, so I missed half a year. I really couldn’t have handled more produce than what I got anyway. I  will not likely hit my goal of 350 lbs of produce for the year. Maybe I should have set a goal of 300 lbs. That seems more achievable. Next year.

This basket contains two Granny Smith apples from my tree in back, two Buttercup squash, a Sugar Baby watermelon, three Ping-tung long eggplants, a Crimson Sweet watermelon and the last patty pan of the season.

All five butternut squash and the same two Buttercup squash.

I removed the seeds from this butternut, peeled it and sliced it into 1/3 inch slices, fried them in half butter, half olive oil, and marinated them in 1/2 C cider vinegar, 1/4 C basalmic vinegar, 1T brown sugar, (Boil down this marinade by half, then add:) 2 T olive oil, 2 T slivered basil and 1/2 C walnuts. Served chilled. Yummy.

My entire harvest of pumpkins, three little Rouge VIF d’Tampes. Also, my entire harvest of blue potatoes.

The blue potatoes and some wax beans went into this dish: 1 lb potatoes cut into pieces and simmered in water until done, 1 C pasta such as penne cooked in water until done, a few handfuls of green beans (I used wax beans because that’s what I had), steamed until done. Mix these three ingredients and add a pesto sauce. I used 1/2 C olive oil, 1/4 C pine nuts, 1/3 C grated Parmesan cheese, 1/4 C fresh basil leaves. Serve either hot or cold. The watermelon is one of my Crimson Sweets.

I haven’t been very good at keeping up with Harvest Monday at Daphne’s Dandelions or Kitchen Cupboard Thursday’s at Robin’s. Too busy with work, grandkids, trips, photography, gardening and canning. It’s a great life. Next week, I’m off to Yellowstone and the Tetons for a photo workshop, leaving my hubby behind to care for the chicks, hens, and garden.

Our Barred Rock chicks are two months old. I guess they are pullets at this stage. I just put them in the coop with the big hens yesterday, with nooks for them to hide if they’re chased. So far, all is well. They should feed together nicely without fighting within a week or two.