Bountiful Squash From the Garden

I saw this “Bad Bedfellows List”  in Troy-Bilt’s  Great Gardens, 6th Edition, Garden Hints, Tips, and Techniques, and wanted to share it with all of you. Not all vegetables coexist well when planted side by side, in a friendly vegetable garden.

Have you ever witnessed a friend’s or neighbor’s “picture perfect” vegetable garden. They are probably incorporating the vegetable garden techniques of crop rotation, successive planting, inter-planting, and oh yes, compatibility likes and dislikes when growing vegetables.

Generally speaking, plants of the same “plant family” will grow and thrive together. Below, is an informal list of vegetables that are “imperfect pairings” and should not be grown in close proximity to each other.

Incompatible Pairings:
Asparagus and Garlic
Beans and Onions
Beets and Beans
Broccoli and Beans
Cabbage and Strawberries
Carrots and Celery
Corn and Tomatoes
Onions and Peas
Potatoes and Tomatoes

If you are curious for more information and a source on plant compatibility,
read  Carrots Love Tomatoes by Louise Riotte.

Glossary
Crop Rotation. Rotating your vegetables to a different spot or bed in your vegetable garden. Avoid growing the same vegetable in the same spot each year. An example is tomatoes.

Successive Planting. Planting the same crops in timed intervals, allowing for a longer harvest of one particular crop. An example is lettuce.

Inter-planting. Planting compatible vegetables with different maturing times, space requirements. An example is the Native American Indian technique called “Three Sisters” comprised of planting corn, beans, and squash together.

Please share if you are aware of incompatible vegetable plant pairings. Please comment if you use these techniques for better vegetable growing and yield.

VintageGardenGal Tidbit Thyme….

VintageGardenGal, a garden lifestyle blog, is celebrating it’s third anniversary this month! Fab Sponsor, ORGIN DAY SPA in the San Diego, California area, is offering 20% off of services for a limited time, when you mention “VintageGardenGal” at time of scheduling.

Thank you everyone for your interest and support. See you in the garden!

Climbing Zucchetta Tromba D'Albenga Squash

Vertical gardening is a hot trend right now, and an easy way to grow one of my favorite squashes, the climbing Zucchetta Tromba D’Albenga. No more space in your garden, try planting your seeds at the base of a fence or an arbor. It is a multifaceted squash, beautiful in it’s vining fashion and prolific in it’s numerous elongated squash fruit. It’s squash quickly can reach 15″ and longer.

This Italian heirloom beauty is a great sweet-flavored green summer squash if picked young, or keep it on the vine, and it turns into a toffee colored, slightly nutty tasting winter squash. Seeds are found in the bottom bulbous portion of the squash fruit, hence it is ideal for sautéing or stuffing. It’s huge yellow squash blossoms are delicious and can be eaten, too.

I started my Zucchetta Tromba D’Albenga squash easily from seed in the spring, and then transplanted it into my garden as thriving seedlings. It takes the heat well, and seems adaptable for most climates. One of the  online  sources  for Zucchetta Tromba D’Albenga is Baker Heirloom Seeds.

I’ve even saved my toffee-colored Zucchetta Tromba D’Albenga squash for fall decorations amongst my pumpkins. It’s shape adds a nice contrast to round pumpkins, and fall gourds.

Please share if you have grown Zucchetta Tromba D’Albenga in your garden. Please comment on your favorite squash to grow.

Fresh Cherry Tomatoes and Basil from the Garden

It seems like the simplest recipes are the best, especially when it comes to tantalizing summer flavors. I recently found in my “recipe archives” a recipe I had saved from The New York Times, July 2008, by Martha Rose Shulman, Recipes for Health, Pasta with Cherry Tomatoes and Arugula. This recipe is easy, simply delicious, and healthy for you.

If you have an abundance of cherry tomatoes in your garden and fresh basil, you must try this recipe. The secret to this recipe, is combining all of these fresh ingredients– arugula, cherry tomatoes, basil, garlic, sea salt,and olive oil in a bowl, and let them meld and infuse for 15 minutes. Make your pasta, and then toss with your tomato-arugula mixture. Add your cheese. Heaven!

Cherry tomatoes grow well in my kitchen garden, and often times as volunteers out of the compost. One of my favorites is Sun Gold Cherry Tomato, so sweet, it is like candy.

Please share your favorite cherry tomatoes you like to grow. Please comment on how you like to use your fresh tomatoes in your summer cooking.

Fresh Rhubarb Out of the Garden

Not everyone loves rhubarb. It seems like there are two types of people in this world. Those who love rhubarb, and those who don’t. I fall into the category of loving rhubarb. I look forward to baking with it in the spring, picked fresh from my garden. I keep it in a tucked away place and basically just let it be. When I initially planted my rhubarb plant two seasons ago, I put a bottomless vintage pail over it to force it’s desired stalks to grow straight and long. It worked.

For those who love rhubarb, you probably know quite a bit about it. It is often found cleaned and bundled at our local stores in the produce section, and farmers markets spring time into summer. For those who love rhubarb, it is always a treat to find it fresh, as it does have a short harvest season.

If you are planning on planting a perennial rhubarb plant in your garden, keep in mind, it takes about two years for your plant to be harvest-ready. A rhubarb plant likes full sun, acidic soil, and moderate water. Mulch it well in the spring and fall. Three to four rhubarb plants will suffice for a family’s needs.

In spring, choose long, crisp-looking stalks from your plant. Gently pull at the bottom of each stalk to harvest, rather then cutting it from the plant crown. Harvest stalks carefully, leaving at least 1/3 of your original plant. Rhubarb plant crowns can be carefully divided with a shovel when they become too large.

Rhubarb stalks can be kept fresh in a refrigerator, preferably unwashed for about a week, and also can be cleaned, diced, and kept frozen in your freezer. Do not eat rhubarb leaves, as they are poisonous.

I thought maybe I could “dig up” some new facts about rhubarb you might not know.

Rhubarb is a vegetable, and not a fruit.

Rhubarb is related to Sorrel.

Rhubarb is usually cooked first before adding to recipes, due to its intense tartness, and fibrous stalk structure.

Rhubarb plants are long lived, and can be productive for a life time.

Rhubarb pairs well with citrus fruits like oranges and grapefruit.

Rhubarb as a savory, pairs well with meat stews, and legumes like lentils.

Rhubarb has a highly acidic property which reacts to baking soda in a magical way, creating amazing baked goods.

Rhubarb varieties come in green, pink, and red colors.

Rhubarb comes in purely ornamental varieties, too, so look to see if your rhubarb plant is edible or ornamental.

Rhubarb is an incredible plant. Tuck it way in a quiet sunny spot, or boldly plant it as a foundation plant in your garden. It is a low maintenance plant, pest and disease-resistant.

It’s tart taste easily transforms into sweets, savories, baked goods, syrups, sauces, drinks, and jams. In fact each spring, I anxiously anticipate from “cooking circles” what is this year’s newly creative way to use rhubarb. Please share if you have rhubarb plants in your garden. Please comment on how you like to cook or bake with rhubarb.

VintageGardenGal Tidbit Thyme….

A fabulous facial is just as important to a “gardener gal” as her gloves, and favorite hoe. For those that live in the San Diego area, treat yourself to Orgin Day Spa. First time clients, mentioning VintageGardenGal, are entitled to 20% off a facial. I love their “Signature Facial.” Treat yourself, and start your summer right!

Home-Grown Blueberries

Blueberries are one of the easiest and rewarding fruits to grow in your garden. Blueberry bushes look great in your landscape. Blueberries are so good for you, and tasty. In a previous post, Feed Your Blueberry Bushes Coffee Grinds I write about my blueberry bushes.

A recap on blueberry basics. Blueberries like sun, water, and good drainage. They do best with two different varieties planted near each other. Grow blueberries that are best for your climate. Some of the varieties that do well in Southern California are O’Neal, Misty, and Sunshine. They are acid-loving plants that thrive with added cottonseed meal, or like I do, coffee grinds to their soil at regular intervals. It is easier in Southern California to grow blueberry bushes in wine half barrels. Grow varieties with different harvests times for a longer blueberry season. Harvest your blueberries when they turn blue, and are sweet to your taste. Blueberries are so good for you, full of antioxidants. Blueberries can be used in sweets and savories.

I have the biggest thrill harvesting my blueberries from “bush to table.” My blueberries are such a treat. I use them in many ways, but one of my favorites is to make weekend Blueberry Buttermilk Pancakes. I found Martha Stewart’s recipe years ago, and it is hard to beat, Blueberry Buttermilk Pancakes. Enjoy!

Please share if you grow blueberries. Please share your favorite recipe using your home-grown blueberries.

VintageGardenGal Tidbit Thyme…

Attention Chicken Lovers! Spruce up your chicken coop for VintageGardenGal’s Annual Chicken Coop Photo Contest. Send in your photos this coming May!

Encinitas Garden Festival is Saturday, April 30, 2011. For more detailed information and tickets, please visit Encinitas Garden Festival.

Vista Farmer's Market

Whether you frequent farmer’s markets, or you are lucky enough to pick your own edibles out of your kitchen garden, why not try and eat what is fresh and in season. Let the seasonal fruits and vegetable dictate your diet and recipe selections. Try creating your Easter Sunday menu from an abundance of these “in season” edibles.

For those of us in Southern California, here is a general list of what is splendid and in season for the month of April. This is a general recommendation, and is not all inclusive. It is a great guide for your trips to the market, farmer’s markets, or visualizing what you could be reaping from your kitchen garden this month.

Asparagus, Avocados, Basil, Green Beans, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chard, Cherries, Citrus: (Grapefruit, Kumquats, Lemons, Navel Oranges, Tangelos, Tangerines), Collards, Cucumbers, Medjool Dates, Kale, Kohlrabi, Lettuce, Mushrooms, Mustard, Nectarines, Green Onions, Passion Fruit, Green Peas, Raspberries, Spinach, Strawberries, Tomatoes, and Turnips.

This photo was taken at the Vista Farmer’s Market, one of my favorite North County Farmer’s Markets, and one of my “Places to Know.” Sunset Magazine describes it as “One of the best in Southern California.” Saturdays, 8am – 12 noon. Worth a visit, and a treat to find local seasonal edibles.

Please share if Farmer’s Markets are part of your shopping and menus. Please comment on your favorite farmer’s market.

VintageGardenGal Tidbit Thyme…

Attention Chicken Lovers! Spruce up your chicken coop for VintageGardenGal’s Annual Chicken Coop Photo Contest. Send in your photos this coming May!

Encinitas Garden Festival is Saturday, April 30, 2011. For more detailed information and tickets, please visit Encinitas Garden Festival.

In celebration of Sunset’s newly released book later this month, The One-Block Feast: An Adventure in Food from Yard to Table, Sunset is hosting a special One Block Diet Invitation and Contest.

Sunset magazine asked VintageGardenGal to share this exciting invitation and contest with all of you because you love sun-ripened strawberries from your own strawberry patch, abundant artichokes from your kitchen garden, fresh eggs from your fine-feathered hens, and more.

Don’t delay, enter now. Growing and raising your own food, and sharing with your family, friends, and neighbors has never been funnier.

Artichokes In My Winter Potager

With all of the winter rains we’ve had here in Southern California, my artichokes have blossomed quickly into new plants. Artichokes in zone 9 are a perennial. It is recommended to plant them in the back of your potager or kitchen garden so as not to take away sunlight from other shorter plants growing. Artichokes are so structural at 4 feet high x 6-8 feet wide, they can easily be planted throughout your gardens and in key focal points, too.

Artichokes take full sun and regular water. They can be started in the winter to early spring as small plants, and also by seed if you are patient. Known for their silver green leaves with big flower buds that eventually mature into delicious home-grown “chokes.” If the artichoke buds are not harvested, these buds transform themselves into purple-blue thistle 6″ flowers. These flowers can be used as spectacular cut flowers or they can be dried for mute-toned fall arrangements.

Artichokes have many reasons to be planted in your garden.Their showy tall plant structure and foliage. Delicious mature artichokes which can be cooked in so many ways.  Showy eye-catching flowers to bring inside. Seeing my artichokes do so well this year, it reminded me of the great wedding planner and stylist,  Colin Cowie’s sensational Artichoke Vinaigrette. Recipe follows.

“Artichoke Vinaigrette”

One fresh artichoke heart,  or 2 canned artichoke hearts
1/4 cup Fresh Lemon Juice
1 Tbsp. Dijon Mustard
1 Tbsp. Chopped Shallots
1/4 tsp Salt
1/4 tsp freshly ground black pepper
1 cup Extra Virgin Olive Oil

Puree artichokes and fresh lemon juice in a blender until creamy. Transfer to a small mixing bowl, blend together artichoke-lemon puree with mustard, shallots, salt, and pepper. Slowly whisk in oil. Makes 1 and 1/3 cups vinaigrette. Serve over fresh mixed greens, or use as a glaze for fish during and after grilling. Enjoy!

Please share your favorite artichoke recipe. Please share if you grow artichokes in your garden.

VintageGardenGal Tidbit Thyme…

Please welcome Orgin Day Spa as my latest sponsor. Owner, Kim Brown knows facials and massages, a must for every gardener! She is located in San Diego North County. Please stop in and tell her VintageGardenGal sent you.

Rogue Johnny Jump Up Amongst Lettuce

January and February are optimum months for planting lettuce from seed, according to Charles B. Ledgerwood’s Southern California Vegetable Planting Calendar. Here are other his other suggestions, optimum plantings for the month are capitalized.

ASPARAGUS, BEETS, BROCCOLI, BRUSSEL SPROUTS, CABBAGE, CAULIFLOWER, CARROTS, CHIVES, celery, COLLARDS, ENDIVE, FAVA BEANS, KALE, KOHLRABI, leek, LETTUCE, MUSTARD, ONIONS, PEAS, PARSLEY, PARSNIP, RADISH, POTATOES, RUTABAGA, SWISS CHARD, SPINACH, TURNIP, winter zucchini.

If planting your lettuce from seed, why not get a little creative. Whether you have raised beds, or plant your seeds directly in the ground, try planting your favorite different types of lettuce in alternate rows of a shape. Some of my favorite lettuces are the Lettuce “Lollo Rosso,” Lettuce “Bibb,” and Lettuce “Oak Leaf.”

For a great visual in your kitchen garden create simple patterns. Make a quick sketch of what seeds you want to plant in each row. Sow seeds in half circles, spirals, diagonals for something different.

Please comment on your favorite lettuce. Please share a lettuce-growing story you have.

Happy Potatoes Growing

Early last summer on a trip to Napa Valley with my garden friends, we all bought German Butterball potato seed starts to take home and grow in our own gardens. German Butterball potatoes are posh to potato growers and fancy chefs for their unique golden color, natural buttery taste, flaky texture, and easy storage. It was a challenge I had to try.

You can grow potatoes in the ground, but try growing them in a container, for more control and convenience.

How To Grow Potatoes In A Container:

1) Start with a container that is 20″ to 30″ tall with drainage. It can be a plastic nursery container like the one I used, or a plastic trash can, half wine barrel, etc.

If you do use old containers, be sure to clean, scrub, and rinse well your container. Use a one part bleach to five parts water mixture to sanitize your container against disease, fungus, and whatever was previously in your container. Never use a container that had been used for chemicals or pesticides previously.

2) Fill your container with several inches of loose clean organic soil mixed with peat moss.

3) Before planting, I left my German Potato seed starts in a cool dry area for a few weeks to develop nice eyes. Place your ready potato seed starts in your container several inches deep in your container.

4) Seed potatoes are best bought in late winter or early spring, either from your favorite nursery or seed catalogs like Seed Savers Exchange or Territorial Seed. Always use certified, disease-free potato seeds about the size of a chicken egg. You might be disappointed if you use store bought potatoes which have sprouted eyes for yield and diseases reasons.

5) Your potato starts will start to grow, and when they have about 6-8 inches of foliage, add more of your soil mix covering again 1/2 of your stems and foliage. Repeat this every time you see a burst of new growth with your foliage. Each time you add your soil mixture, top feed your potato plants with 1/2 cup of cotton seed meal or your favorite liquid fertilizer. By doing this you encourage your potato plants to flower. Once they flower, stop fertilizing them.

6) Keep your potato plants moist in their container, but not soggy. Always have them in full sun. During your growing process, you can poke around for your potatoes and dig up a few to look at your progress.

7) After your plants stop flowering and their foliage begins turning yellow, your potatoes are reaching maturity and their full size. At this point, stop watering, and let the foliage tops die back. Let your potatoes cure in their soil for a few weeks. Dig up your potatoes out by hand to harvest.

Garden-fresh potatoes delight your taste buds. Use your favorite potato recipe, and wow your family and friends.

I love to roast mine in the oven with a little olive oil, smoked sea salt, and freshly ground pepper. Yum.

Please share if you grow potatoes in your garden or in a container. Please share which potato favorites you like to grow.