Hard to think about planting....

... but it won't be long at all. In fact, I'm getting so many seed catalogs in the mail, it's hard not to make a plan for the garden. But for right this second, my garden sits and patiently waits.

I'm going to whip up some pesto!

I harvested a lot of basil today!  My plants were getting rather tall and I wanted to have them fill out a bit.  This year, I have been doing a better job and trimming them down so they don't get so tall.  I like them a little more "bushlike" in stature.
Here is a wonderful blog post to explain how to properly trim and harvest your basil:
http://mybyrdhouse.blogspot.com/2008/07/basil-pruning-tutorial-really.html

So, I started with my lovely pile of basil... and I thought I could walk you through the steps f how I make my pesto.  The above blog also has a recipe, but I don't do well with recipes.  I'm just a lazy cook.

Step #1:  Pick the basil
Here is just an example of what I got off of a "twin" basil plant.  That just means that I did a bad job thinning them as seedlings, and just planted two plants in the same hole when transplanting into my raised container.  This is a big pile of basil.  Just to give you an idea of how big, check out the vitamin water bottle in the top right corner.  I still have the plants growing strong outside.

Step #2: Wash the basil

If you grow basil, spinach, or lettuce~ you NEED a salad spinner.  I don't even know how much I paid for mine, but it is worth a lot.  I hate hitting dirt when eating lettuce or spinach, and it works well for washing basil, too!  

Step #3: Get out your ingredients

I am freezing my pesto this time around, so I'm only adding oil to the basil.  A good food processor makes a heap of difference when you're making pesto.  I borrow my mom's.  It's an oldie, but a goodie.

Step #4: Process away!

I use a spatula to scrape the basil leaves down every so often.  It smells so good!

Step #5: Ta-da

Step #6: Freeze
You can either eat it fresh or freeze for later.  I am going to add pine nuts and Parmesan cheese when I thaw and use my pesto, but I've heard that the cheese doesn't freeze nicely.  I don't know about that for sure, but I don't have any this time around, so I'm not even going to try it.

And we have APPLES and GRAPES!

After several years of nothingness, my Honey Crisp apple tree has decided to provide us with some apples!  Last year, there wasn't a single blossom on that tree, but it was a horrible year for apples in Wisconsin anyway.  This year?  Blossoms on both of my apple trees.  I can't remember what the other tree is... maybe a Jonathan or something like that?  Apparently, both trees were able to pollinate, and I have baby apples on BOTH trees!

I also have baby grapes on both of my grape vines!  They are very tiny right now.  I'll have to do some research to learn about taking care of my little grapes.  I'm kind of worried about pests getting to them.  I'm trying to keep chemicals off my fruits, but I also want to try my produce.

Fresh Earth

Tim worked so hard this weekend getting my garden all ready to plant.  I was supposed to get things ready on Friday night, but I didn't get around to it.  I was far too lazy on Friday.  Tim worked until after midnight on Friday night, so he was pretty tired on Saturday morning.  I poked and prodded him until he rolled out of bed and drove to town to pick up the tiller.  I had called to reserve it earlier in the week.  When I called, the lady talked me into getting the front tine tiller instead of the rear tine that I had asked to reserve.  I should have stayed strong.... it took Tim about seven hours to finish.  Last time, we got the rear tine tiller, and it wasn't nearly as much work for Tim.

I tried to take lots of before and after pictures... here are the before pictures:

Tim worked all morning on the garden.  He started a tiny bit after nine, and got done at about four thirty.  Of course, he took a couple of short breaks.... but he didn't even stop for lunch.

And, finally, he was finished.  My gardens look amazing!  There are still many weeds that need to be plucked out before I plant, but for the most part... it's pretty clear!

I planted Mackenzie's favorite vegetable to enjoy over the summer~ straight necked yellow squash.  I put newspapers all around it to try and suppress the weeds.  To the left, you can see a sunflower that has fallen over.  It's looking pretty wilted.

I planted the above cucumber to vine up one of the supports for my grapes.  It started wilting immediately.  I watered it and hoped it would perk back up.  Two days later, it has perked up a bit, and I think it might survive!

Hard Times Ahead

This weekend is going to be filled with hard work.  Lots of hard work.
First, there will be tilling and hoeing.  There will be a pitchfork wielding maniac.  There will be lots of sighs and maybe even some blood.  Maybe even some building and swearing.

These babies need to get in the ground!  Some of the plants have three blooms.... can't wait to pop them into the ground and have them take off.

Some good news when I was walking the garden the other day.  The rhubarb is HUGE and ready to use/sell/barter.  I have lots of dill that has seeded again this year.  My grapes are looking great, and my blackberries DIDN'T actually die.  Yahoo!

And, finally, I have a funny story about the importance of reading directions.  I planted Fish pepper plants for my friend Ros.  They started out like all the other pepper plants.  Pretty soon, the Fish plants that had been transplanted first started to look funny.  I worried that this was because the plants grew so big so fast.  I looked for bugs... no luck.  I search for fungi or some other type of disease.  The leaves were turning funny colors!!!

Read the instructions, Kate.  The leaves of this pepper (and one of the selling points) are variegated in color.  I guess that the peppers are supposed to be funky colored, also.  Geez.  Maybe I should have read the discription before assuming that my plant was dying!

Growing Big and Strong!

The grow stands are looking great, and everything is starting to outgrow the space I have it in.  Especially my cucumbers!  They are outside because they are so out of control!!!

These cucumbers are outgrowing my big grow stands!

All of the plants are starting to take off.  But, I have to admit, I'm a little disappointed in my heirloom tomatoes.  I'm not really sure if it's the seed, the coconut coir, or just how they are designed to grow.  The cheap red cherry tomatoes that I planted took off like crazy!

My heirloom tomatoes were a little less enthusiastic about growing.  They are all a little scrawny looking.  I tried two different types of growing medium with them, and both sets of plants look about the same.  I'm not sure if there is that much difference in seeds.... Once I changed them to big pots and gave them more attention, they took off a little more.  Or, maybe it's because it got warmer?  I'm not sure...

Plant Sale

Starting a veggie garden this year?  Have a patio that could use beautiful containers full of food?  Trying to pinch pennies by saving on your grocery bill?

Mackenzie and Alex's plants are for you!

Many of our plants are potted in a biodegradable pot.  

This year we started lots of Heirloom seeds from Seed Savers Exchange in Decorah, IA.  If you'd like more information about the heirloom plants, please go to seedsavers.org to find planting information!

All of our plants were grown under grow lights in our dining room, and have been bottom watered to prevent disease.

We have some red cherry tomato, cucumber, cilantro and cabbage plants available for only $1 each!  These are not heirloom varieties.  

Our Heirloom plants are available for $2 per plant.  

We have:

Tomato- Brandywine Sudduth's Strain- {Big slicing tomatoes, up to 2lb}

Tomato- Dester- {Big, pink beefsteak up to 1lb}

Tomato- Lemon Drop- {yellow cherry tomatoes}

Tomato- Moonglow- {Bright orange, few seeds, larger tomato}

Tomato- Velvet Red- {1" cherry tomatoes}

Tomato- Wapsipinicon Peach- {2" round fuzzy yellow fruit}

Pepper- King of the North- {Bell type pepper}

Pepper- Fish- {Two-foot tall plants have beautiful variegated foliage; 3" long fruits are striped and colorful. }

Pepper- Black Hungarian- {Medium Hot, Tall 3' plants produce abundant yields of 4" long fiery fruits similar in shape to jalapenos, but shiny black ripening to red. Highly ornamental and useful in the kitchen. Green foliage is highlighted by dark purple veins and beautiful purple flowers. Good flavor}

Pepper- Bulgarian Carrot- {HOT! Great roasted or in salsas or chutney}

Basil- Genovese- {The classic large-leaved Italian sweet basil prized for its spicy flavor and wonderful aroma. Fragrant plants grow 18-24". This is the variety of choice for pesto.}

Eggplant- Long Purple- {Beware!  These are spiny on the stems and veins!}