The power of time

So after a bunch of digging and sweating we are starting to see a little progress. Everything in the garden is coming up really fast. We have only had to water every couple of days as the rain and sun have been taking turns.

Most of the tomato plants have small tomatoes starting to appear. Now that they have fruit we have to start supporting them. We have twelve tomato cages; for the rest we drove old PVC into the ground. Tomorrow we have to get out and tie the plants to the PVC to support them. We will use the bright pink flagging tape that we had left over from marking trees not to be cut during the logging.

Tomorrow, we are going to pick some mustard greens to eat with dinner. My youngest loves mustard greens with hot vinegar sauce. Yeah, I know its a weird thing for a four-year-old to eat, but when we go to the Pickett House to eat lunch she will eat at least one whole bowl, sometimes two. The kids will be so excited to eat from the garden. Plates are always emptied faster when they know they helped grow what's for dinner.

Luci and I like to garden for different reasons. It appeals to her because of the whole "magic of nature" thing. It appeals to the "cheap bastard" side of me. Like, why would I want to pay 79 cents for a bell pepper when they grow right out the ground. Money doesn't grow on trees, but some of the crap we buy does, so let's get us some of those trees. That is what we are real goal is out here: to grow as much as we can for us to eat. Kinda like a 401k plan, the best time to invest is always now. Even if maybe you could find a better investment choice, the power of time can't be beat. Hopefully, next year we can get more fruit and nut trees planted. This year was figs and raspberries; Luci is talking about cherry and peach trees for next year.

There is a website about homesteading in Houston that I like, just click on this link--they live in the inner city: http://www.orchardchronicles.com/. I get the impression that they are doing the kind of thing we would like to do someday. The idea of having a high-density home orchard is interesting. I don't think we would ever want to make a living from agriculture, just to grow enough to supply us with fresh quality fruits and veggies with leftovers for family, friends and a little barter. The real plus for growing our own is that we know exactly what's going on and into it--we are in control of pesticides, organics, etc. Because face it, the end result is that it goes into the bellies of our daughters.

Of Moles and Miracle-Gro

Just thought I would take a minute to let y'all know what's coming up in our garden.

So far, we've transplanted tomatoes, 26 total, about 8 different kinds. My wife loves to try different heirloom types, but we're limited in what we can find around here because of our location. Note to self--next year, order seeds early and try to start them in the house around mid-February. Here are the kinds we have so far:

• Health Kick Roma (supposed to be higher in lycopene by 50%)
• Sweet 100 cherry tomatoes
• Golden Jubilee full-sized yellow tomatoes
• Golden Pear tomatoes (the little yellow ones)
• Big Beef beefsteak
• Regular Roma tomatoes
• Red Grape tomatoes
• Early Girl slicing tomatoes
• Best Boy slicing tomatoes

The transplanted peppers are also looking happy in their new home--we have sweet banana, big green bell, and red bell.

Both types of sweet corn came up, but the Chubby Checker appears not to have germinated yet. So we have about 3 half-rows to fill with something else.

Also a dud are the blackeyed peas and the purple-hull peas. Not sure what's the deal with those, but we'll give them another week and then give up and replant those two rows with something else.

Mustard greens have sprouted, as have the radishes, yellow squash, zucchini, okra, pattypan squash, acorn squash, dragon tongue beans, Ford Hook lima beans, and both the pole and bush green beans. We're also seeing a few of the watermelon seeds sprouting, and both types of cukes. And the marigolds and sunflowers that the kids planted are also coming up.

No word yet from the gourds, pumpkins, or cantaloupes. Not sure if they take longer to germinate or not.

We sprinkled some Miracle-Gro on the transplants and on the beans that had at least one set of true leaves, and on the corn. We'll see if that helps. Plans are in the works to do some fertilizing in a week or so, with some time-release fertilizer pellets.

Also, we have MOLES. I don't think I've ever even seen a mole. My mother-in-law says we need to get "peanuts" from the feed store to kill them off. So we'll be doing that fairly quickly too.

Two salsas and a cha-cha-cha.

Okay, big guy, if you're going to talk about the salsa, you need to post a recipe. I have two really good salsa recipes, one with fresh tomatoes and one with canned. I think, for the best flavor, a mix of the two is best, but hey, play it by ear and use what you have on hand. Either way, it's cheaper than the little jars of Pace you get at the supermarket, and tastes better, and is probably better for you.

Salsa One:

4 cups fresh tomato, peeled and cored (more on that later) OR 2 cans diced canned tomato with juice
1 bunch fresh cilantro
One lemon
Salt
One clove garlic

This salsa, the kids like better because it's not spicy. Which is why I make it. Because truthfully, I like the spicy #2 recipe better, but this is good, tastes more like pico de gallo. Plunk the tomatoes, garlic, and cilantro leaves in a food processor and squeeze 1/2 of the lemon over all. Puree. If it's too thick, add a tiny bit of water at a time until it's the consistency you like. Add salt to taste. If it's not acidic enough, add a little more lemon until it's where you want it to be. Serve with anything or eat with a spoon. Just kidding, though our younger daughter does it.

Salsa Two:

4 cups fresh tomato, or two cans diced canned tomatoes with juice
one Poblano pepper (that's the dark green one they make chile rellenos with)
One big onion or two smaller ones
One bunch cilantro
2 cloves garlic
1 seeded, chopped chipotle chile
cider vinegar
salt to taste

Line your cookie sheet with foil. Slice the onions about 1/2 inch thick, and put them on the cookie sheet with the garlic and pepper. Broil until they start to brown/blacken. Watch out not to burn the onion and garlic, but you need to roast the pepper until it's really black and blistered all over so you can skin it. I usually have to remove the onion and garlic before the pepper's done. Skin and de-seed the pepper. In your food processor, put the garlic, onion, pepper, tomatoes, cilantro, and chipotle chile. Pulse it a minute or so, adding a touch of water to thin it if you need to. Add a tablespoon of the cider vinegar (or I've also used lemon with good results). Add salt to taste. This is a super-good, smoky salsa. You can also add more of the chipotles if you want things spicier.

Okay, if you're a newbie to tomato-cookery, there are 2 ways to peel a tomato without losing flesh with the skin. Either you can boil water in a bowl in the microwave, or you can boil it on the stove. Cut a shallow "X" into the bottom end of the tomato, then dunk it in the boiling water for about 30 seconds. After that, the skin should slip off with no trouble at all. And coring means taking out the stem end of the tomato. Now you have tomatoes ready for the recipes yet you don't have those nasty little rolled-up pieces of skin in the salsa.

I will post the Pesto recipe later. I'm sure I'll be inspired when the basil finally starts sprouting. I also take requests, so if you need a recipe, let me know.