Garden to Table Recipe: Tangy New Potatoes with Fresh Garden Herbs

Parsley, Dill & New Potatoes

Have you ever had new potatoes straight from your garden?  If not, you are missing out!  They are sweet tasting and flavorful. (Especially compared to the grocery store potatoes!)  Here is a simple recipe that makes the most of their flavor, and uses herbs that are in season this time of year.  (It is also great for summer potlucks!):







TANGY NEW POTATOES WITH FRESH GARDEN HERBS

                                              You will need:

1lb new potatoes (or fingerling potatoes from the
store)
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
3-4 tablespoons of chive vinegar - to taste (chive flowers + white wine vinegar - see recipe below)
1-2 teaspoons salt - to taste

Directions:

1 day (or more) ahead of time make the chive vinegar:  

• Boil a glass jar or other glass container for about 10 minutes to sterilize it and to warm the glass. This is important to avoid having the glass break in the following steps.
• Cut a handful of chive flowers from the plant and stuff as many as you can into a jar or other glass container.
• Bring enough white wine vinegar to fill your jar to a boil over medium heat.  
• Pour the boiling vinegar over the chives in the jar.
• Cover the jar and allow to sit overnight at room temperature.  Refrigerate to store for 2-3 months.

Cut the new potatoes so that they are all roughly the same size - about 1" diameter.  You may be able to leave some of them whole.

Place the potatoes in a pot and cover with cold water.  Bring the potatoes and water to a boil over medium heat for about 10 minutes, or until the potatoes are easily pierced with a fork.

Drain the potatoes and allow to cool.

Toss the potatoes gently with the dill, parsley, vinegar and salt.

Serve and enjoy at room temperature.

What the ingredients look like growing in the garden:

Chives

Dill

Parsley

And the star of the dish: the potato! :)

Vegetable Garden 2016 - Layout & Varieties Used

It's June in Michigan.  Things are finally starting to really grow. Including my vegetable garden, which is now completely planted.

Vegetable garden early June 2016 - view from the East looking towards the West

I have a relatively small garden in a relatively small (typical) lake lot (long and narrow).  My vegetable garden is approximately 18' x 20' in size and is located in the sunniest portion of my back yard (the North side of the house, facing the lake.)   Because the plot is small, I do not plant in traditional rows.  Instead I divided the area into 4 sections that I can access by narrow paths. I planted each of these areas with a variety of vegetables.  Some are grown in blocks like a patchwork.  Others, like the tomatoes and peppers, are interspersed as single plants here and there.  I have planted this way to make the most of my space.  I have also planted a few things, such as squash, in the bed near the lake where there is more room for them, and in containers on my driveway where there is more sun and warmth.

 Here is the basic layout of my garden (not to scale):

 If you want to see what each row looks like individually in a photograph, please scroll to the bottom of this blog entry.

I have grown a variety of vegetables in the garden.  Everything was grown from seed except for the parsley.  I started many of the vegetables indoors (in the windows with supplemental light from grow lights)  between February and March.  Other plants were seeded directly into the garden between mid-March and June.  Those planted in March were protected by cloches. The garlic was planted in late October 2015.

Here is a list of what I planted in the main vegetable bed & when:

Garlic Scapes

• Dwarf Mulberry - planted fall 2014
• Paw Paw sapling - planted spring 2015 
• Garlic: 'Elephant', 'Music', 'German Mountain', 'Northern Jewel' and 'Purple Italian' - planted outside October 2015
• Scallions - planted outside October 2015
• Chives - planted outside early September 2015
• Wild Leeks - planted outside September 2015 (still have not germinated, but the packet instructions said to wait 2 seasons before giving up on them.)
• Leeks: 'American Flag' - started indoors January 2016, planted out late March 2016 (under cover)
• Onions: 'Golden Grande', 'Sweet Spanish', 'Red Burgundy' - started indoors January 2016, planted out early April  2016 (under cover)
• Peppers: Anaheim, Scotch, Cayenne, Jalapeno, 'California Bell' - started indoors February

  

  Chives

  2016, planted out late May 2016
• Tomatoes: 'Great White', 'Beefsteak,' 'Boxcar Willie', 'Ace 55', 'Yellow Plum', and 'Roma' - started indoors February 2016 (a bit too early- should have started early-mid March), planted out late May 2016.
• Basil: cinnamon, sweet, lemon - started indoors March 2016, planted out late May 2016
• Victoria rhubarb - started from seed indoors February 2016, planted out early May 2016
• Eggplant: 'Black Beauty,' 'Pumpkin-on-a-Stick', and a variety pack by Burpee - started indoors March 2016, planted out late May 2016
• Chinese & Leaf Celery - started indoors February 2016, planted out April 2016
•  Celeric: 'Giant Prague' - started indoors February 2016, planted out March 2016 (under cover)
• Broccoli: 'Waltham 29' - started indoors March 2016, planted out April 2016
• Cauliflower: 'Early Snowball' - started indoors March 2016, planted out April 2016 
• Cabbage: 'Crisp Cool Hybrid', 'Taipai Red', 'Red Acre' - started indoors March 2016, planted out April 2016

  

  Radish Flowers

• Carrots: 'Kaleidoscope Mix,' and 'Danvers 126' - planted outside late March 2016 (under cover)
• Rutabaga - planted outside late March 2016 (under cover)
• Radish 'Early Scarlet Globe'- planted outside late March 2016 (under cover)
• Turnip Rooted Parsley - planted outside late March 2016 (under cover)
• Calendula - planted outside late March 2016 (under cover)
• Swiss Chard 'Bright Lights' - planted outside late March 2016 (under cover)
• Peas - planted outside late March 2016 
• Nasturtiums - planted outside early April 2016
• Crimson Clover - planted outside early April 2016
• Cucumber: 'Lemon' - started indoors late April 2016, planted out late May 2016
• Watermelon: 'Crimson Sweet' and 'Sugar Baby' - started indoors late April 2016, planted out late May 2016.  I am keeping this in the vented cold frame all summer. 
• Beans: 'Blue Lake' - planted outside early May 2016
• Potato: 'Russet' - planted outside early May 2016
•  Okra 'Burgundy'- started indoors May 2016, planted out late May 2016
• Dill - planted outside mid-May 2016
• Florence Fennel - planted outside mid-May 2016
• Lettuce: 'Great Lakes' and 'Giant Cesar' - planted outside late May 2016
• Luffa - planted outside late May 2016 
• Zucchini 'Black Beauty' - planted outside early June 2016

I have another bed where I had planted strawberries, rhubarb, asparagus and lavender in spring 2015. There was some extra space in that bed so in early June, I direct sowed one mound each of:

• Winter Squash: Butternut & Spaghetti
• Summer Squash: 'Elite Hybrid' Zucchini, 'Black Beauty' Zucchini, Cocozelle, and Yellow squash

I also planted in pots in my driveway because it is a sunny and warm area that gives me a bit of extra growing space.  Here is what I planted in pots:

• Potatoes: 'Red Northland,' 'Purple Majesty', 'Yukon Gold' and 'Russet' - started early May in half-whiskey barrels & protected by covering with an old window until late May
• Jersusalem Artichokes - started early May in a half-whiskey barrel and protected by covering with an old window until late May
• Nasturtiums - 'Empress of India' - started in early May in the same barrel as the Jerusalem Artichokes.
• Tomato: 'Small Red Cherry', & 'Ace 55' (See main bed list above for seed starting & plant out dates)
• Peppers: Anaheim, Scotch & Jalapeno (See main bed list above for seed starting & plant out dates)
• Eggplant: 'Black Beauty', 'Pumpkin-on-a-Stick', and Burpee Variety Pack (See main bed listabove for seed starting & plant out dates)
• Lettuce: 'Giant Caesar' & 'Buttercrunch' - started outside early June
• Herbs: Fenugreek & Parsley - started outside early June; Lemon Basil & Sweet Basil (See main bed list above for seed starting & plant out dates)

Other garden edibles:
I started an herb garden last spring.  For more about that, click this link: Herb Garden.
I planted 2 'urban' columnar apples last summer, 2 pears in fall 2014, 1 gooseberry in fall 2014, 4 dwarf blueberry bushes last fall 2015,  2 paw paws spring 2015, 1 Saskatoon this spring and 3 elderberries this spring.  These are scattered throughout the garden.  I use them as landscape plants.  I hope to get fruit from them soon.  They are still fairly young.  So far, only the gooseberries have produced. However, it does look like I have fruit set on the apples, at least one of the pears, and on the blueberry bushes.  I just hope that I can get to the fruit before the squirrels, chipmunks and birds! (I may need to net the bushes.)

Hopefully, the vegetables will all grow in well.  I will post pictures of the garden's progress on Twitter, Instagram and Facebook throughout the season.

Find me on Facebook by liking: MI Lake Home Garden
On Twitter: @AlhramAndrea
On Instagram: MiLakeHomeGarden 

I will blog about my harvest sometime in the fall, I think. :)

Happy Gardening, dear reader!  Have a great summer!

Pictures of the Vegetable garden rows 1-4 as corresponding with the drawing at the start of this post:

Row 1 - View looking from the South looking North

Row 2 - View from the East looking West

Row 3: View from the East looking West

Row 4: View from the East looking West

Red Leaves on Rhubarb - Disaster or Not?

Well, the MSU Extention folks have come to the rescue again! So it's myth busting time! 

I had noticed that some of the leaves on the rhubarb plants that I planted this spring were turning red in spots and around the edges.

Of course, my first response to this problem was to Google it.  Unfortunately, the answers that I found online varied greatly from "pull the affected leaves off and clean up around the plant" to "It's a virus! Pull it out now before all your other plants are affected!!!!!" The sources of information also seemed unclear.  None cited research.  None cited their own credentials as an expert.  So, I decided not to spaz out and rip up my plants.  Instead I called my local extension hotline... because I KNOW they are experts.

I actually spoke to one of my Master Gardener class instructors.  I told her what I found on the internet.  To which she responded with the fabulous quote:

"Most of the advice on the internet is crap. Any idiot who can type in English can post information on the internet -- and they do!"

The truth of this made me laugh.  It may seem ironic that I am mentioning this, being a blogger and all... but it really is true!  Please be careful with ANY advice/information that you find on the internet.  When in doubt, consult a known expert in the field!

Feel free to even doubt me! If I ever post any information that you believe to be dubious, please consult an expert.  Then, if you have time, please comment on the post and let me know what you learned - and who/what your informational source was!

I also want to call on my readers, fellow bloggers, and folks who like to respond to posts on the internet to respond to others questions accurately.  Please do not post information that you are not certain of!  Your grandma is not necessarily a good source of information, neither is your momma, your friend Martha, or the last post you read on the topic in Facebook. Please make sure that your information comes from either A. scientific research, B. formal education in the topic, C. advice from someone else who has had formal education in the topic, or D. years of your own expert experience.  If you want to post an opinion, that is ok.  But please consider stating clearly that what you are saying is opinion rather than fact. 

Please also cite your source!  If there is no credit given, or explanation of how you know what you know, then this is a BIG RED FLAG that you may be talking out of your @$$.

But back to the point about the rhubarb:  The red leaves are not a problem this time of year (August) in Michigan.  It is NOT a virus.  It is just a color change in response to weather changes.  I was advised to keep the plant well watered, well mulched and in full sun (all of which I am doing.) 

Rhubarb can have problems.  There can be mold, root rot and other issues. If you happen to see these changes in addition to red leaves, please call your local extension office for advice.  But if you see red leaves on an otherwise healthy looking plant - you just have a healthy plant! Don't sweat it!

I hope this helps someone out there!  Happy planting! :)

 

About 3 of My Favorite "Ditch Flowers"

As I was walking the dog, I realized that some of my favorite flowers are found in ditches. There is such a great variety of wildflowers: different colors, different shapes, different sizes... and all as them tough as, well, weeds.

People often pass these flowers by without a second glance.  But I think they are worth taking the time to admire, and even to consider transplanting into a garden.

Here is some information on 3 of my favorite ditch flowers.  In the future, I hope to have more posts on various wildflowers and other wild plants.

CHICORY (Cichorium intybus)

Why I love it:  It's so very BLUE!  It is also airy, tough and useful.  Next year, I hope to create a blue border in my yard.  When I do, I am going to try to transplant one of these from the ditch to my yard. I am also going to try to collect seed from some of the plants near my home to try starting them that way as well.  Wish me luck!

Description: Herbaceous perennial. Blue stalkless flowers 1.5 inches (3.8cm) in size.  On tall stalks to 4ft. (1.2m) in height. Has a fleshy, white taproot.  The leaves are spiky, and kind of look like dandelion leaves.  Blooms early summer.

Where found:  Roadsides, and open fields. 
Grows in full sun and poor soil.  The plant is native to Europe, but has become naturalized throughout the United States and Australia as well.

Uses:  The roots can be roasted and ground as a coffee substitute or filler.  You can make chicory "coffee" by steeping 1.5tsp ground roasted chicory in a cup of boiled water.  The leaves can be boiled and eaten if you gather them early.  Older leaves can turn very bitter.  It can also be used as forage for livestock.

For more information/works cited: https://en.wikipedia.org/wiki/Chicory or The Peterson Field Guide: Edible Wild Plants Eastern/Central North America

Queen Anne's Lace / Bishop's Lace/ Wild Carrot (Daucus carota) 

Why I love it: These flowers really do look like lace. They attract beneficial insects, and are useful.  I also love the story that goes with it:  Once upon a time, Queen Ann (England 1665-1714)  was sewing some lace and pricked her finger.  Her blood spilled onto the lace.  It is said that the purple flower in the center of the lacy umbel of Daucus carota resembles the queen's sewing accident.

Description:   Herbaceous biennial. White, lacy, flat (umbel) flower clusters, often with a single dark purple flower in the center. Hairy stem. Stiff, 3-forked bracts.  The leaves are feathery and resemble carrot leaves. The tap root is white and smells like carrot. 2-3 ft (60-90cm) in height. Blooms early summer until fall.

WARNING! This plant looks a lot like poison hemlock/ fools parsley!  Please be 100% certain that you have the correct plant before attempting to use or eat this plant! The main difference between hemlock and Queen Anne's lace is that hemlock stems are hairless, whereas Queen Anne's lace has hairy stems.

Where found: Roadsides and open fields throughout North America, zones 3-9.  It is indigenous to Eurasia and Northeastern Africa. It can also be found in Australia.

Uses: Cook the roots and eat them as carrots.   SEE WARNING ABOVE.

For more information/works cited: http://www.ediblewildfood.com/queen-annes-lace.aspx, The Peterson Field Guide: Edible Wild Plants Eastern/Central North America,   https://en.wikipedia.org/wiki/Daucus_carota


Daisy Fleabane (Erigeron annuus)

Why I love it:  The tiny daisies are so cute!! It is also a native plant that bees adore. Ancient folklore states that these plants are good for repelling fleas, however its usefulness in this regard is debatable (or unlikely).
 
Description: Herbaceous annual or biennial in the aster family. The flowers are 1/2 inch (1-2cm) across and look like daisies. The entire plant is 1-3 feet tall (0.5-1m) The stems are grooved and hairy towards the base, and branch towards the top. The leaves are thin and oblong in shape. Some of the larger leaves have coarse teeth. They bloom in late spring to early summer for 1-2 months.

Where found: Roadsides and open field throughout North America (all zones).  It prefers full sun and good moisture and can tolerate any type of soil.

Uses: Food for sheep, groundhogs, and rabbits.  Bees, wasps, butterflies and beetles love their pollen.

For more information/works cited: https://en.wikipedia.org/wiki/Erigeron_annuus, http://www.illinoiswildflowers.info/prairie/plantx/ds_fleabanex.htm, http://plants.usda.gov/core/profile?symbol=ERAN


 I hope that on your next walk, bike ride or drive down the road, you take the time to admire these often over-looked treasures in our landscape, and that you love them as much as I (and the bees) do!

Early June Bloom Update

Another quick update on what's blooming in "MI" garden - Early June:

More frothy, colorful irises!

"Poppies, poppies, poppies will make them sleeeeep..." Not with these bright colors, sister!

One of the lovely ladies at Brighton Garden Club gave me some trillium (a.k.a. wake robin). They are at the end of their bloom season, but still so delicate and pretty!

A red trillium.

Spiderwort. This plant wants to take over the world via rhizome. But it does make a nice blue flower.

Sweet Woodruff. This one is traditionally used to flavor May wine.

The weiglia bush is making some hot-colored blooms.

/Whispered mysteriously/ "Rosebud..."

A rugosa rosebud to be exact. I LOVE these roses. They are tough,  even through a Michigan winter. They are resistant to disease, and make large, edible hips in the fall. They smell FABULOUS too.