Showing posts with label garden and plants. Show all posts
Showing posts with label garden and plants. Show all posts

Wednesday, June 29, 2011

29 June 1957 "In The Vegetable Garden"


 Many families in the 1950’s still recalled the War years “Victory Garden”. While some were more than happy to let their veg plots turn into lawns and flower beds many still desired to grow their own. Even the  new and many postage stamp lawns in Levittown-type neighborhoods didn’t make room for veg garden, most likely pots of tomatoes and herbs shared the patio or window boxes.
Today, many people are returning to ‘growing their own’. Rather or not you have acreage or an apartment, there is always room for a tomato, herbs, even a large clay pot on a balcony with string or garden twine can support a good crop of snow/snap peas, or green beans. Make room for some veg and you will be rewarded with wonderful inexpensive fresh food this summer.
Here is some of the progress in my own little veg plot. I did not plant many things this year, as we currently have our home for sale, but I could not have a summer without tomatoes. 




Here are some little Sun Gold cherry tomatoes. We have already had some of these little darlings, as they ripen quickly, being a cherry size tomato. They are as sweet as candy with a hard finish (not too mushy).









 Most of my other tomatoes are still small and green. They are pretty, none the less, and of course even the foliage of the tomato has that lovely scent with which we are all so familiar. Brushing by them in the garden sends a heavenly aroma into the air, ahhhh summer gardens.
Here we can see one of my squash already forming nicely, with the hint of the remaining flower bud from which it forms atop it like a jaunty summer garden party hat. The color is a lovely greenish yellow that would be a great shade to paint kitchen trim, especially in a green and yellow 1930’s kitchen with Jadite dishes.















 I love happy little accidents like this. This is some of my corn. Somehow a squash seed made its way into this row and is living happily along with the corn. I don’t want to disturb it and am excited to see if it climbs the corn stalk as the corn grows and if they can live in harmony.







The colors of Swiss chard are always amazing. They have lovely yellow, orange, and of course this bright almost magenta pink/red. They are beautiful to look at and wonderful to eat.
 My gooseberry bushes live in my veg plot and are coming along nicely. I love the change from the chartreuse green to the varying shades of pink/red. Here is looks as if they have been spray painted, but that is the way the color forms to eventually this shade.







I thought I would share this helpful plot layout with yields for a family of four. One could figure out with these calculations for any size family, including a family of one. They are from my 50’s Better Homes and Gardens Garden Book. They are a good reference and could be printed and kept with your gardening folder/journal/plans. Enjoy!








Well, we American’s have a big Holiday week approaching, July 4th our day of Independence. I am sure many of us are looking forward to slices of watermelon, potato salad and fresh veg, ears of corn and Barbeque.

There is a new Vintage Daily News today which can be accessed with button on right or click HERE.

Happy Homemaking and Happy Gardening.
(I apoligize for the odd formatting and such in this post. My usual image writer I use to post my blog was not cooperating and I had to use the basic Blogger editor which is not very good for me)

Sunday, October 10, 2010

9 & 10 October 1956 “Jam, Chocolate Cake, Left-Over Pie, and Bread: From Field to Slice”

 womancanning I realized I forgot to share my finished Jam and recipe with you the other day. While speaking of canning I must tell you about my first incident with canning. I sometimes forget, now well into my second year of life in the 1950’s, that it was not that long ago I could hardly boil water.
My vintage friend and I had decided to try some canning early on in my 1955 year. We both had never done it before and only had some basic books to use. We were so careful measuring and preparing the jars and I set my then ‘new’ vintage canning pot with rack to boil. We carefully lowered our first set of jam into the water, eager to make our first batch. Then, we waited…and waited. We heard no pops and could see the lids were not indented, so we simply went onto more prep work for more jam.
I forgot to mention, this was late in the evening that we had decided to do this. We were also working on some art projects for a craft fair we were going to go to the next day. So, time went by. When it reached midnight and no indenting lids, I told my friend to go home and I would stay up and baby-sit our first batch of jam.
At around 1 a.m. I simply gave up and took the jars out. Thinking we had made some horrible mistake. When I removed the jam you could see the liquid in the jars boiling inside. Oh, well and off to bed.
The next morning, when I came down to make breakfast, it was like Christmas morning when I noticed the jars had all popped in the night and were happily dented in! Needless to say, that batch of jam was VERY cooked, but it was then that I learned the ‘popping’ didn’t happen until a few minutes after you remove them from the boiling water. I feel I have come a long way. That is also why I feel like any of you out there who can barely boil water that why to try the adventure into cooking and doing more for yourself, don’t worry. It is possible and rather fun along the way.
Now, my jam. I had mentioned I was in the middle of using up the peaches I had received from my MIL from her little fruit orchard. I also had some leftover rhubarb I had picked at our local farm early Summer that I hadn’t used, so simply froze the full stalks. I decided to combine the two. Thus, Peach Rhubarb Jam.
peachjam
Here is the recipe:
50sgal Rhubarb & Peach Jam
  • 1/2 cup rhubarb diced
  • 4 cups mashed peaches
  • 2 cups sugar
  • 1/4 cup lemon juice
  • Lemon zest
  • 4 Tbs liquid pectin
Get your big canning pot boiling. (any pot large enough to have boiling water that will cover the lids of whatever size jar you are using) I have an old large metal canning pot with the metal rack insert that you lift the jars in and out. I bought it at a local sale for a few dollars. They are not expensive and as usual, I always try for vintage, as I know it will last. But, they do have new variety that are nice. I have some books and Canning equipment in the Corner Store HERE if you would like to check that out.
I blanched my peaches first. This makes canning peaches much easier. Especially if you are doing a large patch. This recipe makes 6-7 8oz. jars.
Set water to rolling boil and then drop in peaches for about 5 minutes. I found with these peaches, as they were more ‘natural’ (that is not overgrown for the consumer market, just an old peach tree in my MIL yard that yields small little plum sized peaches) it took a little longer. Have an ice water bath ready and simply plunge the peaches in. The skin should slide off fairly easy. I also find this really prepares the peaches to be mashed. With a firmer store bought peach the mashing might need some cooking to achieve it. But with these, the were rather mushy when I was done and simply cut out the pit and sliced/smashed them into my measuring cup to get about 4 cups.
Cut rhubarb into 1/2 inch pieces and cook with 1/4 cup lemon juice (I like fresh lemon juice, but you can use bottled in a pinch). Cook this until it is soft, about five minutes or so.
Now place the peaches and the sugar into the pan with the rhubarb and bring to a boil. Then, simply spoon into clean and dry canning jars, wipe mouths of jars clean and dry, put on the lid and place in your large pot of boiling water for canning. Make sure the lids are under the boiling water. I boil for 10 minutes then take out and wait for the fun little ‘pop’ sound. Always laughing, of course, recalling that first batch of ‘all-night’ jam with a friend.
I forgot to mention. I used liquid pectin in this recipe but you could also use powdered. The trick is:
4 tsp powdered pectin = 2 TBS of liquid pectin.
Also, remember that when you use DRY PECTIN you add it to the juice of fruit before heating. Then after you have brought it to a bowl add the sugar.
When using LIQUID PECTIN you add the sugar and juice/fruit together and THEN boil and add the liquid pectin AFTER. It took some research to find this out, as I had both liquid and powdered pectin depending on the recipes I had found and the other day had only liquid left. So, I hope this  helps you out.
darkchocolatecake I made a new chocolate cake recipe the other day that I really like. It was nice and dense and very old fashioned tasting, though the recipe was new. I made the frosting through an error and was, as usual, happy with it. I often find when I run up against a problem, in this case I had less confectioners sugar than I had thought (forgetting I had used some the previous day). So, without enough sugar to stiffen it into a good firm spreadable frosting, it basically became icing.
Though it was a simply mixer frosting, I then treated it like a 7 minute frosting, but added no eggs. I simply put it in a double boiler (for me that is a pot with boiling water with a smaller pot set in) and used my electric mixer for 7 minutes.
This was the Frosting recipe I used:
EASY CHOCOLATE FROSTING
1 stick butter
4 tbsp. cocoa
1/3 c. milk
1 lb. powdered sugar
1 tsp. vanilla
1/4 tsp. salt

Combine butter, cocoa and milk in saucepan and heat until butter has melted. Beat in sugar, vanilla, and salt, beating until ready to spread.
But, then I found out I did not have 1 lb. of sugar and had already made the liquid ingredients. Shame on me, for I should have had all my ingredients out first. I am so used to baking and cooking and usually try to stick to my lists for pantry and shelf so I assume there will be ingredients there. I had forgot, however, that the previous day I had used up some confectioners/powdered sugar unexpectedly.
So, to that I added marshmallows broken up and then put it in the double boiler. It made a thicker liquid, which I poured onto my cake. When it set, it was a beautiful smooth as glass surface. A good trick with such liquid icing on a cage, is to pierce the cake with something, a knife or the small ends of your beaters, so the icing drips and sets into the cake, this is wonderful.
Dark Chocolate Cake
  • 3/4  cup  butter, softened
  • 3    eggs
  • 2  cups  all-purpose flour
  • 3/4  cup  unsweetened cocoa powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 2  cups  sugar
  • 2  teaspoons  vanilla
  • 1-1/2  cups  milk
  •     Chocolate-Sour Cream Frosting (see recipe below)
directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
As I am doing a recipe post, I figured I might as well share last night’s dinner with you. I had made a slow cooker meal of corned beef, potatoes, corn and onions the previous night. It was quite good. Then, as I usually do, Hubby gets another version of the previous night’s dinner for his lunch the next day. Now, I had quite a bit of the meal left and I did not want to simply serve that leftover again in the same form, so I made one of my good ole’ stand by’s. I call it ‘left over pie’.
Basically, I make a very simply in the pan pastry and then fill it with the leftovers. In this case I baked the crust for ten minutes and then shredded the corned beef along the bottom. Took all the corn and potatoes and mashed them. Then I put a layer of green beans over the meat and topped with the whipped potatoes and grated a bit of leftover cheese along the top.
leftoverpie  This is always a fun and easy way to use up leftovers. You can, of course, make a top layer crust as well, but in this case, it was more of a sheppards pie affair and the browned potatoes and cheese on top are so yummy.
leftoverpieslice This might actually look rather bad to anyone who doesn’t eat meat, but I assure it, it was quite good.
This is my old make in the pan pastry. This recipe is for a two layered pie, so for this pie I simply cut back the ingredients to:

1 1/2 C Flour
1 1/2 tsp Sugar
1/2 tsp Salt
1/2 C  Salad Oil
2 Tbs milk
patapie recipe Both versions are so easy to make and you can whip it up rather fast. Company will always be impressed with homemade pie, rather savory or sweet, and this actually makes a very light and flaky crust.
Now, just for fun, this interesting video.This isn’t a vintage video, but it is an interesting watch. This gentleman in UK used his allotment to grow wheat and he takes you from seed to loaf. A great teaching tool for you homeschoolers just to show a very small version of wheat to bread production. Also very interesting how he uses some garden machines and modifies them to work in the wheat process. Obviously not practical for many of us, but very interesting none the less.

Tuesday, August 3, 2010

3 August 1956 “How My Garden Grows: with Vintage Style.”

50swomaningarden  I have not mentioned my garden in some time. It is coming along nicely. And though this year is an experimental year, I believe I have learned some good and bad to approach next year’s harvest.
One major issue for me has been the amount of sunlight I get. While I had extended the fence and trimmed trees to add to the veg garden towards the road next summer, I now realize it will have to go the other way. This will be fine and will probably look nicer over all. That area will become fenced as well and within that garden off the house, my greenhouse will eventually be built. The joy of starting more things early and trying many plants year round will be exciting.
So, with my lessened sunlight, I think I am still satisfied with what I have grown thus far. I tried to keep it simple and planted one half of the garden just in tomatoes. They are all heirloom varieties, and if you recall my earlier spring posts, are interesting as well. I have two rows of a green variety that when ripe stays green. I was at first worried as they grew very tall, about 5 feet now, but were not flowering. But, in the past two weeks have taken off and blooms abound as do ripening tomatoes.
tomatoesMy French Pole beans have taken off and are over six feet high now.beansThey have not begun to flower and I was concerned, but read in one of my vintage garden books that pole beans need to be trimmed at the top once they reach the top of the structure  you are growing them on (for me that is cut pieces of bamboo that I grow myself). So, I am hoping if I trim off the heads of all the new runners, the energy from the plants will go into blooms and we shall have a bumper crop of beautiful blue French beans.
My cucumbers I started indoors with my tomatoes and they are doing rather well. I have trained them to climb up the side of the house that shares the veg garden bed.cucumbervine They are doing fairly well, but I misplaced my tags so my two varieties, slicing and pickling, are now mingled and a mystery. It should matter little as you can eat or pickle any cuke really, but shame on me. cucumbersFor fun, and do to lack of space in the veg garden proper, I decided to plant my heirloom antique pink squash in my flower boxes. They got planted later than I would have normally done so, but they are thriving.squashAnd they are covered in lush bright blooms the size of a baseball.squash blossomI love the thought of eating a squash that has not been altered since the 1800’s and perhaps even Jane Austen partook of them. Squash blossoms, themselves, are also wonderful to eat as a blossom. If you stuff them with a soft cheese or anchovies and then deep fry them, they are delicious.
Now for the fruit. My grapes I adore. grapes2I am so happy that I was able to get six year old root stock ( grape stock needs to be at least three years to flower) and wish I had bought more. They are ripening and growing very well and I promise myself that half of the harvest shall go to a small batch of wine.blackberries2The blackberries are beginning to ripen. Besides the few bushes I planted, we also have a field of them through which we ride every day on our bikes on the way to the shore. I keep watching them and waiting for there to be masses of them turned their rich purple black, for pies and jams await!
We have one little espaliered apple tree. appleIts fruit is ripening. My plan this fall is to get as many apple trees as I can and plant them along the fence I installed this summer and train those to also be espaliered. Fruit trees can be espaliered or trained in many ways. This is the idea I would like to have along my fence.espalieredtree This allows one to get much fruit from a small space. espaliertree2 They can form rows or fences themselves. Or even be in an ornate pattern.espaliertree3 espalieredtree4 It is a very ancient art, but for my purposes, it will be to get much fruit from a small space and allow low areas in front of them to be planted with other things.
While on the subject of fruit, Gussie was kind enough to pick tons of blueberries from our local farm. We have had blueberry pie, fresh blueberry pancakes this morning and the rest shall be jam.
I was having a rather busy day yesterday and so wanted a quick pie to use some of the berries.blueberrypieIt tasted wonderful and though it set better after one day, it still was firm enough to enjoy in 15 minutes or so, as I put it in the freezer.blueberrypie2The rich bumps and tart sweetness of the fresh berries almost had the taste of a cobbler.
My recipe for this fast and easy berry pie.
50’s Gal Easy Blueberry Pie
Crust
1 1/2 cups crushed graham crackers. This is about one sleeve.
1/3 cup white sugar
6 TBS melted butter
cinnamon and nutmeg to taste (It is also good if you use cinnamon graham crackers)
Simply crush up the crackers. Some of you may have a food processor, but for we vintage gals here in 56 I used a potato masher and my hands. Then melt the butter and pour it in. Pour in the sugar and any spices. Bake at 375 F for 7 minutes and you are done. It couldn’t be easier. Press into 8-9” pie tin. Let cool. I, however, put it in the freezer while I made the blueberry pie filling.
Pie Filling
4 cups fresh blueberries (That is a quart I believe)
3/4 cup water
2 TBS flour
1/2 cup sugar
Take one cup of the blueberries and put in a pan with water and sugar and a dash of salt. Stir on high until it starts to boil. Then lower heat and keep stirring until it thickens about 5 minutes or so. Next, take the rest of the fresh blueberries and just stir them in until all coated. Now take your pie crust and pour in the berries. That’s it! You are done! Very good with whipped cream or, as we had it, vanilla ice cream. Next time I will zest some lemon rind into the cooking berries, but even without it, wonderful.
Since our staycation, we have really felt we are on an extended holiday. Our home really feels very much the summer house on the Cape. We bike almost every day to our little town or the shore. There is swimming and sun bathing, trips to the library and our local cafe’s and little sandwich shops. I have never been so happy to sweep up sand before!
Here are a couple shots of our enjoying our summer get away.
 mengussiebikes1This is Gussie and I along the canal on our way home from the beach.mengussiebeach1And here is Gussie and I at the beach. You can see our old bikes and dresses add to the atmosphere. It seems normal to me to ride in my dresses and I prefer it. It makes it so easy to slip out of them and into the cool waters ( I have my bathing suit on underneath of course).
A funny story about our old bikes. Having mostly ridden mountain bikes before my project the ‘girls’ bike I bought for my project was new to me. It took me a few trips to stop raising my leg over the back of the seat, especially as it was rather un-lady-like in a dress. It then dawned on me, “Oh, that is why girls bikes are this way” and I then stepped through, easy as pie. Then my vintage friend was over the other day, inspired by we and our old bikes, and had found herself an old vintage bike on criaglist. It was also a girls bike and after watching me get on, said, “Oh, I have been getting on like a boy”. Then, another friend of mine was over and used one of our old bikes to go with us and watched me and also commented that she was mounting the bike with the ‘boy back leg swing’. Really silly, I know, but it was one of those vintage moments when you think, “Oh, that’s why women’s bikes have the lowered top bar”.
Well, until tomorrow then, Happy Homemaking.

Monday, August 2, 2010

2 August 1956 “Take Me To Your Leader…Er, Uh…I Mean Your Lawn: Robots and the Atomic Age.”

robotmower Many times I will come across things in my vintage magazines that surprise me. This was one of them. A remote controlled robotic lawn mower. I love this on so many levels.
louistherobot First off, the idea of robots infiltrate the Atomic Age. Rather as an aggressor or a helpmeet.forbiddenplanet (first photo from this wonderful Flickr stream HERE of robots, Second photo from wonderful 1956 movie, Forbidden Planet) The advanced and sudden surge of technology due to WWII lead many people to expect a rapid advance in such things.
Second, the new obsession with the lawn. Prior to the world wars, lawns were really the province of the upper middle and upper classes. estate1 Big estates and large homes had the staff to maintain their endless green stretches. breakerslawn It was a form of decadence that allowed the leisure classes to have garden parties, ornamentation and places to put the pool and formal gardens. After WWII, the every man had his own little plot and home ownership was really up. Returning G.I.’s were promised a land of milk and honey, their own home, a happy beautiful wife, 2.5 children, a good job and of course a beautiful lawn to maintain. Yet, to the community minded 1950’s family, it was also a reason to socialize and be a part of the neighborhood, not a means to keep out others.50sbbq2 It brought the family together with raking and mowing and the neighborhood with bbq’a and block parties.
Finally, it ushered in the beginning of the new product push. The lawn and garden chemical. lawnad1 Promises of beauty with ease was everywhere and we sprayed and poured and crystallized our way to a beautiful lawn. Of course, we were unaware that the chemical warfare of WWII was now the new money maker for burgeoning middle class desiring the perfect lawn.plantfood Things are not always better here in 1956. If only I were truly here and could help others to see that we are perched on the verge of such a great future. Sure, we can have a lovely yard and we should want to improve, but if only we could hold onto the 40’s Victory Garden and give some of that space over to veg and fruit. Yes, there is everything we need at our new local Grocery story, but to grow our own is part of our colonial and frontier heritage. And let’s embrace advancements such as robot lawn mowers, but also realize the joy in pushing the old heavy man powered beast around the yard as well.
I always feel that same sort of sadness and nostalgia when I think of such things. I, too, want that land of milk and honey, but I am sad how our modern 2010 world has been sold out from under us. To be those happy determined people of the 1950’s but not to slowly allow ourselves to be lead down the path of ease without consequence, we were promised, what a world we could have made! So, in many ways, my vintage life is an attempt to regain that. Firmly planted in 1956, but recalling the war year gardens, the canning and thrift of my childhood in the 1930’s and the determination of my fictional grandparents in the 19th century, all can culminate into a new modern way of living.
But, I have to admit, I do still want a Robot Helper, don’t you? Even if I will have to deal with this crazy Robot repair man. Although in 2010 where tv repair and such is no longer a profession, I am sure our future robots will be ‘throw away’ whenever the ‘new i-Robot’ comes out.
Oh, and remember we pronounce robot:  ROW-BITT here in 1956.

Tuesday, June 29, 2010

29 June 1956 “ A Plane Crash That Changed the Way We Fly, Gardens: Victory Garden vs. 50’s Garden, A Green Bag: why not antique?”

plane crash56 A TWA Lockheed Constellation and United Airlines Douglas DC-7 collide in mid-air over the Grand Canyon in Arizona, killing all 128 people aboard both aircraft in the deadliest civil aviation disaster to date; the accident leads to sweeping changes in the regulation of cross-country flight and air traffic control over the United States.
This was a horrible plane disaster and really, for the first time in our growing modern world here in the 50’s, we are faced with the challenges of modern travel. Air traffic patterns are becoming such that we must begin to treat them with the seriousness we have done with the opening of all our highways this decade as well. The world is growing faster and we more restless. Living in your own neighborhood and a 20 mile radius is all but gone. The modern world of travel is upon us.
There is still much debris in the Grand canyon area where this crash took place. Many people today even find such things hiking, but are not allowed to remove it without a permit. This image has an eerie sad quality. What appears to have been a ladies purse over 50 years later among the rocks and debris of the canyon.planecrashpurse
Well, when thinking of our mortality one can also think of the future. And no one is more positive of the future than a Gardener. I think someone once said planting a garden is like believing in the future. We plant and plan for that moment when we can cherish and eat our harvest.
I have been both thinking about and doing a lot of gardening lately. Here in 1956 one may find themselves more interested in the ornamental than the productive, at least my magazines seem to portray that. These halcyon post war days are about ornamentation of ourselves, our homes and our yards. Yet, as an older homemaker and a war-bride, I would still make room for the veg and fruit in my garden, I think. Though many wives were probably happy to plant petunias and leave the peas for the grocer to deal with, my own personality tells me I would have held onto some of my Victory garden urges.
If not from the very practical point of view of saving on summer grocery bills, the satisfaction of eating from your own plants would be too much to let go. So, here happy in the boon of the American mid-century, I am still happily cultivating my fruit and veg.
kidsvictorygarden Here we see some proud young boys in their wartime Victory garden.  The importance on the food they are growing (here tomatoes) over the care of ornamental perfection is evidenced in the tall grasses and weeds behind them. When growing is food, we tend to forgo the ornamental somewhat in lieu of providing for the table.
So, on a very basic level we could say 1940’s war time Victory Garden meant: Survival. Lawns and rose beds were given over to veg and fruit. The 50’s Atomic Garden was the host to many new ‘helpful’ chemicals to rid the garden of pests and provide more energy for the biggest blooms and greenest most weed free lawn. The dichotomy of the two can surely serve to aid modern gardens to this: Balance. As in all things, Balance. So, give up some of that lawn, which requires so much water and chemical to some veg or even lovely flowers that are also edible. I have a tea garden started that looks as ornamental as anything, Hyssop, Bee Balm, Lemon Verbena, Chamomile, Echinacea, all of these are beautiful perennial flowers  you can enjoy esthetically. They also have the added benefit of making great tea. Snip the leaves and blooms and steep fresh and also hang to dry come fall and enjoy your bounty through the winter. Herbal teas are not cheap in stores, so grow your own. All of these plants flourish in pots as well, if you only have a deck or terrace or an urban windowsill.
Yet, I too have only ornamental, for what would love be if it were all utility? I adore Hydrangea and as far as I know they provide nothing for the table except exquisite bouquets, but what a joy they are, indeed.
Here are some pictures of my garden thus far. lavender2This is a lovely edible lavender variety called ‘Kew Red’ whose blossoms can be added to soup stocks and meat dishes. They smell wonderful, but are not as perfumey in food as a more aromatic sachet type lavender would be.lavendarflower
I adore my little French finger radishes.radish5 They grow like the dickens and they are spicy but not so much so that you can’t use that at breakfast time. They are great in omelets and the greens are wonderful in sandwiches and salads. I highly recommend these as they are SO easy to grow and I am on my third planting already, that is how fast they grow and we eat them! And I cannot stop taking photos of them. There is something intrinsically beautiful about them.radishsnowpeas Here they are with a fresh batch of Snow Peas. snowpeas2These have also been a wonderful crop so far this year. We eat them as fast as they grow and I am going to give over a spot later in the summer to another larger batch of these so that I shall have some left to freeze. So tender and sweet!frenchbeansHere you can see my row of French Runner Beans. They are coming along nicely, but you can see they need a good weeeding. Yet, I have noticed this year my new veg garden is much more about utility than beauty. I think the ornamentation I once sought in the veg garden will find its way back, but now I am all about production and yield.tomatoeplantsHere you can see my 42 Tomato plants growing. I think these need a new place next year (you should rotate your crops anyway) as this spot does not get enough sun, I think. They seem to be taking longer to bloom than they should be.
The blackberries are ripeningblackberriesI dug these last summer and brought them from the other house once we decided we were moving back here to stay. These are a thorn less variety that I love and could not find anymore this year. I hope to mail order some next early spring as they are great producers and no thorns! It’s heaven!
here are some of the flowers in my Tea Garden. A lovely Hyssop bloom. hyssopTheir leaves impart a wonderful licorice/anise scent that I love in teas. I have anise and licorice plants as well. echinaecaHere is that beauty, Echinacea, that makes a nice calming herbal tea and the blooms are wonderful. There are many varieties now avialable, including a chartruese I would like to try, but this is the old school antique wild version that I felt would be more true to flavor in tea. beebalmThis is my coveted Bee Balm, which is Bergamot. I have the normal Red Bee Balm that is more common as well, but it is this plant with the lavender flowers that produces the bergamot scent I adore in Earl Grey tea. I will mix this plant with plain black tea I can buy in bulk from our local tea shop to make my own “50’s Lady Grey” tea.
And, of course, for the ornamental, you cannot go wrong with Hydrangea. hydrangea1The soil conditions on Cape Cod are such that the most brillant blue blooms are made. These are just beginning to color, so they are not as vibrant as they will be by the end of July.hydrangea2
And, as I really consider them part of the the Garden, my chicks are coming along nicely.chickensHere you can see they are beginning to resemble little chickens and I am starting to see who is going to be roosters and hens. Those unlucky boys will either make it into my oven or for sale, as they are all more rare ‘blue’ variety of purebred chickens that would be good show quality. So, first they will get their chance to be sold locally to any aspiring 4-H-er who might like a prize Blue Rooster to show next Summer at the Fair. I will do a separate post just about their new home. It has been a few months in the making and been rather an undertaking and is almost done…almost. Come Fall, these little darlings (well the hens at least) will be providing me with all the eggs I can take and more, hopefully.
lavenderbasket             I thought I would take a photo of my shopping basket on my latest marketing trip to our local farm. To me, it was just a normal day, but to others they were amused. This is an old 50’s metal and canvas marketing basket that I use often. The day of the farm, there were many people there and as I stood in line, with my vintage basket filled with potted lavender and French tarragon and rosemary, they seemed to love it. Don’t get me wrong, most of the people on the farm had their ‘bring along bags’ but they were a motley assortment of various chain store bags sewn out of that odd plastic type fiber ( I am sure you have seen it almost all stores now offer these for sale, of course the irony being producing more and more bags for people to buy is not really cutting bag on waste-but I digress). The uniqueness of my basket made it look like a ‘magazine display’ one person told me. I thought that true, as I looked at it, but for me it was just a normal marketing day. This got me to thinking how with very little money and effort ( I think my basket cost all of 5 dollars at a junk shop) we could buy old already manufactured items to be our ‘carry all’ bags. But, again, we are a consummer culture. We hear the latest thing is to carry your own bag, so we simply buy the bag. We don’t try to make it or buy something old or use what we may already have. (I know that is not true for most of you, but I am speaking in the terms of the general populace).
So, my point was, here were many people admiring my shopping experience when it would be so easy for them to have the same type of experience. The idea of simple beauty or calm order seems unique and extraordinary and is only commonplace in photo shoots in the home and living magazines of which we cannot get enough. There may be much modern irony in a cluttered home filled with unused plastic items and expensive gadgets then piled with magazines full of images of the ‘perfect home’ as if it is only something to look at in a magazine. Like an animal in the zoo, “Oh, look honey, a coffee table with a neat stack of magazines and no clutter or remotes” “Oooh, look at that, book shelves neatly stacked with books, how novel, no clutter or piles of things”.
I think many of us allow the clutter to become just the normal background noise to our life. I know I have done so. Even now, after a year and a half in the 1950’s, I still have area’s of my life that I am ‘getting to’ to sort and organize. Not until the task begun in January of 55, did I realize what an undertaking it was. The decades of modernity have a heavy price tag both in the cost to our bank accounts as well as to our homes and physical realms. Clutter of mind and home; disorganized thoughts and bank accounts, it all seems common today as milk at the door in glass bottles in the 1950’s.
So, if you feel that in any way, pick a closet or even a drawer today and attack it. Take it all out, sort, donate, throw away or sell and put the money in your pin money jar. Then, the next time you find something cute or lovely in your home you had forgot about, an old basket, maybe the Easter basket you had as a child, woven and tattered, why not use that for marketing? Or if you’re at the yard sale and you see an unloved receptacle of some sort, plop down that quarter and go shopping in style, leave the icky plastic-cloth bags blazoned with the corporate logos on the shelves of the stores where they stand. Being unique and living a lovely life isn’t hard, it just takes a moment to think before you pass that money or debit card over the counter.
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