This year’s garden brought on new and exciting things. Planning for the garden began a few months in advance. I created a layout drawing of the garden area, including measurements and what seeds I would sow. My herb garden was expanded, making room for additional plants. I diversified my choices for the vegetable garden to help create new flavorful vegetarian recipes.
The items I chose to grow this year are listed below. Many of these items were started from seed indoors in April 2009 and then planted outdoors the middle of May 2009.
Make new herbs, but keep the old....one is silver and the other's gold
Seedlings starting to sprout
          Newly Planted Garden         (started by seed indoors)
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Herbs:
- Basil
- Chives
- Cilantro
- Dill
- Garlic
- Lavender
- Mint
- Oregano
- Parsley
- Rosemary
- Sage
- Thyme
Vegetables:
- Banana Pepper
- Beets
- Bell Peppers
- Carrots
- Cayenne Pepper
- Cucumber-seedless
- Eggplant-Ichiban
- Fennel
- Green Beans
- Jalapeno Pepper
- Leek
- Lettuce
- Mixed Greens
- Spinach
- Squash
- Tomatoes-Grape, Better Boy, Heirloom German Queen, Heirloom Pineapple
- Zucchini
We prepared the garden by rototilling the planting area and removing all weeds in early May. Our soil is very sandy, which has been a huge help with the growth of our vegetables and other plants in the past. The garden was planted this past weekend, May 15-17, 2009. We have been receiving many rain showers, which has helped keep the garden watered. On drier days, watering of the garden is a necessity.
Feeding and caring for your garden: Once the seeds begin to sprout and the plants are 1 inch tall, mix organic feed into the top layer of soil around each plant. This could be a good time to sprinkle organic blood meal or red pepper flakes around the plants to keep critters from nibbling on your plants. Even in urban areas, problems with critters eating your plants and vegetables could exist. Make sure you sprinkle additional blood meal or red pepper flakes after a hard rain, as they wash away easily. Planting marigolds around your garden will also help keep bugs afar. Remember to use wire baskets and support stakes for your tomato plants and other large plants (such as bell peppers, eggplant etc.).
I look forward to watching the garden grow and mature.
Pear-Walnut-Gorgonzola Salad
Pear Walnut Gorgonzola Salad
This week our lettuce, mixed greens, and baby spinach were ready for harvest. I cut the lettuce with scissors, versus pulling the plant out of the ground to allow for re-growth later in the season. I gathered a basket full of the greens to be brought inside and washed for a salad.
Cleaning the greens. Fill a clean sink with cold water and let the greens soak. Place the greens into a colander and drain the water from the sink. Repeat washing 2-3 times to allow for all the dirt to be removed. Place the greens in a lettuce spinner to remove excess water. Make salad, or place greens in a large zip-lock bag and place into the refrigerator until ready to use.
My first recipe posted is a Pear-Walnut-Gorgonzola Salad with Honey-Dijon Balsamic Vinaigrette. This is one of my all time favorite salads I enjoy in the summer and fall. The honey used in the dressing is from Danville, IN.
I get inspiration for my recipes from traveling, exploring farmers markets & grocery stores, dining at new restaurants, and even sometimes in dreams. I enjoy creating my own spin on traditional dishes as well as pairing new flavors together.
Pear-Walnut-Gorgonzola Salad:
Honey-Dijon Balsamic Vinaigrette:
Directions:
Heat a dry pan on medium and add the walnuts to toast. Stir often, and keep your eye on these, they will toast quickly (about 4-5 min). Remove the walnuts from the heat once the walnuts are a light golden brown. Pour walnuts on a cutting board to cool.
Mix all the vinaigrette ingredients except olive oil together in a glass jar. Slowly add the olive oil while whisking, this will immerse the ingredients together. Dress salad or place a lid on the jar, shake to mix all ingredients before dressing the salad.
Wash the pear, and slice into thin julienne strips.
Crumble the Gorgonzola cheese. You can always buy pre-crumbled cheese, however, I prefer a solid piece for flavor and moisture quality.
Toss the mixed greens with half the dressing. Add the additional desired amount of dressing to the salad and toss again. Top with pear, walnuts, and crumbled Gorgonzola and enjoy!
Serves 4-6
*items from Midwest Vegetarian Garden
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