Urban Homesteading, cont’d*

And now for the update on my mad gardening skillz…complete with first harvest/two easy peasy meals made from items lovingly grown by yours truly.

You be (bas)illin’

At planting time (approximately 2 months ago):     basil

Currently, 5 out of 6 4 out of 6 starter plants recommend my gardening talents (that sneaky one on the inner right side is technically an attached offshoot of the second plant in from the end!)

basil

You say toh-may-toes

tomato

I say, “can’t wait to make a tomato sandwich!”

you say to-mah-toI say to-may-to

There are three that are starting to ripen–they’re low and inside the pot, so I am hoping the birds will not have the chance to enjoy them before me. In years’ past, by the time I looked out the kitchen window to see a red ‘mater and the 30 seconds it took me to walk outside, they always managed to swoop in and peck my ‘mater (that sounds dirty, but I assure you, it is not).

I’m a pepper, you’re a pepper…

I don’t have a before shot for the three pepper plants, but they are growing like gangbusters! It was a little rocky after I first planted them and we had a crazy storm that blew them all over and they lost a lot of dirt, but, as you can clearly see from the multitude of peppers below, I triumphed!

pepper family

wouldntcha like to be a pepper toopicka packa peppers

A Sage for the Ages, But Neither Pine, Nor Apple

No before pix of pineapple sage, but it was just an itty bitty thing when I planted it and look at it now!

pineapple sage

I have been steeping it in sun tea and am thinking of creating mojitos this weekend (it worked with the loquats that grow like crazy around us!). It’s even getting ready to flower, and they look like they will be pretty and red.

The Honeymooners Special: Lettuce Alone

lettucelettuce alone

Not quite ready for a salad, but they’re getting there…and 100% of plants planted remain alive!

Gettin’ Figgy With It

One of the fruits of my labor (see what I did there?) that I am most excited about is the figs! Again, no before pic but I assure you this guy is thriving.

gettin' figgy with it   figgy 2

Can you see the tee-tiny baby fig? So far there are three whole fruits, which should be ready to enjoy sometime next month.

Eggs-cellent plants

Speaking of thriving, most of the plants I grew from seeds sown in egg shells started strong but are mostly all failing to thrive (read: dead). Not sure if they don’t get enough sun on the front steps, or maybe using regular eggshells instead of organic ones is the culprit (I am 90% sarcastic here but 10% convince-able that this could be a thing).

The seedlings out front are still hanging in there but don’t seem to have grown hardly at all in two months, especially when compared to the eggplant seedlings growing in the back yard.

eggshell plants

You see the white of eggshell but no green, yes?

eggshell plants2

Three visible egg shells, one visible plant (possibly a tomato? It was pretty obvious when planted what was cilantro, what was sage, etc., but with most everything dead, I have no frame of reference).

failure to thrive  Tee-tiny sprouts, but better than dead!

eggplants, meh  Eggplants

And now, for the stars of first harvest:

1st garden harvest   My precious…

I halved and de-seeded the peppers, laid them over a bed of uncooked rice, covered everything with 2 cans of red enchilada sauce and popped it all in the over. After about 30 minutes of cook time at 350 degrees, I sprinkled shredded cheddar over everything and let it cook for 15 more minutes until all melted and bubbly and gooey. Added chopped tomato as garnish and we chowed down.

I bought Mark Bittman’s How to Cook Everything about 20 years ago and still consult it on the reg. I used his recipe for pesto, combining fresh basil leaves, garlic, toasted pine nuts, olive oil, and parmesan (I cheat and use the “green can” parmesan because I know we always have some on hand!), which I tossed with cooked rotini pasta and shredded zucchini that I briefly sauteed in olive oil. Chopped another garden fresh tomato (Brenda 2, birds 0!) for garnish and color. Both recipes were delicious!

Also, I’ve convinced myself to move all of the front porch pots to the back yard. Stay tuned to see if anything changes, I mean grows…

*this title is still entirely ironic.

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2 thoughts on “Urban Homesteading, cont’d*

  1. Pingback: What Did the Mama Tomato Say to the Baby Tomato? | Bright, Shiny Objects

  2. Pingback: I’ve had quinoa in my pantry for almost a year and finally used it! | Bright, Shiny Objects

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