Gastronomic Garden Goodies

My floating garden and containers produce things we eat fresh. The trick is, to get our garden goodies to come in when we need and can use them and right now we are getting a good combination of items to eat.

I pulled my onions in mid-July and cured them for storage. This year's crop was pretty puny, so they are already almost gone. Same goes for zucchini, but my bell peppers and tomatoes are producing well. What better way to combine these items than on skewers to go with BBQ beef ribs.

They are so easy to prepare. I use a little oil and rice wine vinegar mixed with Lawry's Lemon Pepper (I use this for just about everything) and my own dried herbs I call Margy's Mix. I cut the veggies into bite-size chunks and let them marinade for several hours. When the meat is about half done, the skewers go on the grill set on medium. We use the leftover marinade to baste them while cooking for extra flavour. About 10 minutes on each side gets them al dente, just the way we like them, a fresh gastronomic delight. -- Margy

Bush Beans in a Pot

My gardening this year has been filled with lots of highs and lows. My containers have been the most successful, but even with those I've had some problems. When my eggplant died in June, I decided to try some Bush Beans in the now empty pot.

I soaked the seeds and then put them in peat pellets for sprouting. This works successfully for me as long as I transplanted them before the roots became too established.

I planted the sprouts in the empty pot. Of the twelve seeds, one was raided by a deck critter. I planted the remaining eleven. Probably too many, but I hated to waste Any. As you can see, five were fast starters. Of the remaining six, three more developed into productive plants.

The plants started producing about two weeks ago. On Sunday, I got my largest picking, enough for a nice dinner side dish. And there are lots more still to come. I count my Bush Beans in a pot a gardening success, at least for this year.

Do you do container gardening? What are some of your success stories? - Margy

Hot Pickled Beans with Banana Peppers

My scarlet runner beans and banana peppers grown in pots were very successful. I love pickled banana peppers on sandwiches, but an open half pint would last quite a while. So I decided to do a mix of half green beans (nice for nibbling) and half banana peppers. I modified a recipe I used last year from my Farm Journal's Freezing and Canning Cookbook.

Hot Pickled Beans
(with Banana Peppers)

2 lbs green beans
(I used half beans and half peppers)
1 teaspoon red pepper flakes
4 cloves garlic
4 dill heads
2 cups water
1/4 cup canning salt
2 cups 5% cider vinegar

This recipe makes four pints. I only had enough beans and peppers for three half pints, so I cut the liquid ingredients and salt in half.

Wash and stem the green beans and raw pack them blossom end down in hot, sterilized canning jars. I used shorter half pint (250 ml) jars, so I had to cut my beans to fit. Seed the peppers and cut them into rings. Put half beans and half peppers in each jar.

Add 1/4 teaspoon red pepper flakes per jar (reduce or increase to taste). Add a clove of garlic and a fresh dill head per jar. My dill didn't grow this year, so I used some heads I dried last year.

Combine water, salt, and vinegar, and bring to a rolling boil in a non-reactive pan. Pour over the beans and peppers raw packed in the jars, leaving 1/4" space from the top. Use a stainless steel or plastic knife to remove any trapped air bubbles, wipe the jar rim, cover and seal with self-sealing lids and rings. Be sure to follow safe water bath canning procedures. My directions called for 10 minutes in a boiling water bath.

The snap of the lids during cooling helped reassure me the seals were good. After cooling and checking the seals, I put the jars in the downstairs bedroom (my coolest room) away from the light. Now they have to rest for several weeks for the flavours to marry.

Do you have any simple pickling recipes? I'd love to hear them. -- Margy

Compost Pile Extension

Because I’ve had to pull lots of things out of my garden early, the trimmings have already filled my compost container. And that’s not good, because I still have quite a few lettuce “trees” to chop up. I decided to dig up my potatoes on the hill and use the ground to extend the space for my compost.

My potatoes died back quite early because of the heat. They weren’t plentiful, but large and firm. Once the potatoes were out of the ground, I dug a hole and gave it a good moistening with my hose from the watering barrels. No garden plants need the water, so I felt comfortable splurging.

Wayne gave me a hand and we dumped the compost container into the hole. The bottom had already started to decompose, but the top was still “fresh” from recent kitchen waste and garden trimmings.

I mounded the clippings in the middle of the hole and then gave them a good watering. The moisture will help accelerate the composting process. Then I covered the top of the mound with dirt and gave it all a third watering.

Once everything was nice and moist, I covered the mound with two large plastic trash bags opened flat. That will help hold the moisture in, and generate some heat to break things down. To keep them in place, I placed boards on top. The boards will be easy to remove for periodic pile turning and watering.

And the best news is that when all is done, this is exactly where I want the compost to be. I have to climb four flights of stairs to get to my upper potato garden. Making my own soil here is a whole lot easier than carrying bags up from lake level. Well, a whole lot easier on Wayne if I’m truly honest. -- Margy

BBQ Pouch Potatoes

This year I grew potatoes in three places. The first was up on the hill using soil I've composted over the years. It's pretty dry up there, but I do get quite a few spuds if I am diligent about watering. My potato success story is growing them in barrels on the cabin deck. This year I grew two types, Norland red potatoes in one barrel and Yukon Gold potatoes in another.

This week I dug up my potatoes to store for later use. Here are the Yukon Golds. I dried them outdoors before wiping them clean with a dry paper towel. Rather than keep them wrapped in newspaper in a bucket like last year, I bought plastic baskets at the Dollar Store that fits nicely under the bed downstairs. That is the coolest place in the cabin, so I use it as "root cellar."

In winter, I cook potatoes inside the fire box of my wood stove. But now that it's summer, the BBQ is the quickest and coolest place. Here's my summer version of Pouch Potatoes.

Pouch Potatoes

The ingredients can vary, but my staples are potatoes, onions, green peppers and herbs. Start with a large rectangle of aluminum foil. Using a paper towel, spread about one teaspoon of margarine up to about one inch of the edge. Slice potatoes (enough for two servings) and place them on the foil. Top with sliced onions and green peppers. Sprinkle with salt, pepper and herbs. I like Rosemary, Thyme, Basil and Sage, but you can use whatever you like.

Pull the foil up and seal the edges by folding them over several times. This makes a cooking pouch that should not leak. Sometimes I use a second piece of foil to double the pouch, especially when I'm going to cook them in my wood stove. But on the BBQ, a little dripping doesn't hurt a thing. Cook for about 15-20 minutes over low heat on each side to get them crispy good.

Open the pouch and dig in. This time we used them as a side dish to go with Wayne's BBQ roast. Yum! -- Margy

Garden Goodies

I’ve been a bit disappointed in my floating garden this year. I’m not sure why. I augmented the soil last spring and rotated my plantings as best I could. Many seeds never sprouted, and replanting didn’t fare much better. Part of the problem may have been the weather. We had a long cold wet spring that ran into a hot dry summer. And one end of my garden float has sunk down to water level, so it doesn’t drain as well.

But my plants in pots have been doing quite well. My Snow Peas just finished. I’m letting a few pods dry on the vine to save for seed. Now the Scarlet Runner beans are coming in to take their place. I chose that variety because the red flowers are an attractant for hummingbirds.

My green and banana peppers are starting to come in now. I tried pickling some of the banana variety, so stay tuned. I love them on sandwiches. I’ve also picked several cucumbers. After two dead starts, the Marketmore variety has been a success. The fruit is firm and sweet, just perfect for a salad.

Speaking of salad, my lettuce has grown into “trees” so it had to come out. It's was much sooner than last year. And my tomatoes are coming in later. Now if only I could get everything to coincide, I could make a complete garden salad. Maybe next year! -- Margy

A Gaggle of Greedy Geese

Up until this year I’ve been thrilled when the Canada Geese come through showing off their new babies. But it is different this year. That’s because they finally discovered my floating garden. My short fence was no match for their desire to feast on my fragrant strawberries and luscious lettuce.

It has been doubly disappointing since the plants in my floating garden have been struggling this year. What the geese didn’t devour, they trampled with their big feet and heavy bodies. The “babies” are almost adult size already.

When I see them paddling through, I run out to protect what is left. They nonchalantly head on over to one of our garden logs on the breakwater and eat their fill. If geese had thumbs, I’m sure they would be giving me the high sign.

Next year I will need to rethink my garden fence to a sturdier, higher model. But will also need to be a removable one so that I can work and pick when they aren’t nearby. Does anyone have any suggestions? -- Margy

Propping Up Pea Plants

I grow Snow Peas in half of a 55-gallon plastic barrel drilled for drainage. This is my second year and I've made some improvements. Last year, my homemade wood and string trellis couldn't handle the weight of the fully grown plants. This year, I found a metal trellis at Canadian Tire for $19.99 that would fit inside just fine. To that I added some extra wood stakes and twine for climbing and plant support.

Now the Snow Pea plants have grown all the way to the top of the trellis, and it's sturdy nature is holding them up just fine. Along the way, I've had to use twine to gently tie the tall stalks to the trellis to give them some additional support. They are very fragile, so I had to be very careful.

One good thing about peas in a barrel is I can walk all the way around for picking. The only difficult ones are at the top. I have to stand on my tippy-toes or call Wayne to reach them for me.

So far we've had two pickings. We like to wrap the pea pods in foil pouches and put them briefly on the BBQ grill. About 5 minutes on each side is plenty to steam them to a crisp doneness. And of course, they are great raw in salads and added to a stir fry.

Do you have any other Snow Pea recipes you like? -- Margy

Fresh Strawberry Pie

I have two small strawberry patches in my floating garden and they are producing like crazy. That's probably because I planted a new bed last year, and replenished the other bed with established runners in the spring. In another few years, I'll need to relocate the older bed as well. What tasty treat could I make with all those berries? Why not a fresh strawberry pie.

Fresh Strawberry Pie

8" One-Crust Pie Shell

1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1/3 cup shortening
2-3 tablespoons cold water

Mix flour and salt. Cut in shortening until it's crumbly. Stir in water slowly until the dough forms a ball. Wrap and chill before rolling out. Place in an 8" pie pan, trim to 3/4" then flute the edges. Prick the bottom and bake at 350 degrees for 20 minutes. Prick bottom again (if needed) and continue to cook until golden brown. Let cool.

Strawberry Filling

1 cup strawberries mashed
1 tablespoon lemon juice
3/4 cup sugar
1/4 teaspoon salt
1/2 cup water
3 tablespoons cornstarch
3 cups whole strawberries

Mash 1 cup strawberries, add lemon juice, salt and sugar. Heat until the juices are released. Put water and cornstarch in a container and shake well. Put some of the hot mixture in the cornstarch mix before adding it to the rest of the mashed berries. Bring to a boil stirring constantly then cook for one minute. Let cool slightly before pouring over the whole strawberries. Mound coated berries in the pre-cooked pie crust and chill. Serve with whipping cream and enjoy.

What, no picture you say? It was so good we just dove in and gobbled it down. -- Margy

Strawberry Rhubarb Pie

Eating seasonally from my garden is fun. This month, the Powell River Living Magazine (a free publication available all over town and on the ferry) had a wonderful insert called Home Grown. It highlights local farms, markets and backyard gardens. The common theme is the bounty of produce available in our home town.


Right now my garden has a bumper crop of strawberries and my experiment of growing a rhubarb plant in a barrel is working out well. I decided to combine the two to make my first ever strawberry rhubarb pie.

8" Strawberry Rhubarb Pie


3 cups combined rhubarb and strawberries
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter


Cut rhubarb stalks into 1/4' pieces. Discard any leaves, they are POISONOUS. Hull strawberries, cut larger ones in half. Measure fruit after prepared into a bowl. Sprinkle with sugar, flour, salt and toss until coated.

Prepare dough for a two-crust 8" pie. I used the recipe from my Fannie Farmer Cookbook.

2 cups flour
1/2 teaspoon salt
2/3 cup shortening
1/3 cup cold water

Mix the flour and salt in a bowl. Cut the shortening in with a wire whisk until it is crumbly. Stir in cold water a tablespoon at a time until the dough forms into a ball.


Work it as little as possible. Wrap and chill in the refrigerator. I tried Crisco for a change and was really pleased with the quality of my crusts. And an added benefit for cabin living, I don't need to refrigerate it. The stick variety will last even opened about 6 months on the shelf.


Roll out half the dough and place in an 8" pie pan. Trim the edges to 3/4". Fill the uncooked shell with strawberry-rhubarb mixture. Dot with bits of cold butter. Roll out the other half of dough and cut into 1" strips. Weave the strips of dough over the fruit filling into a lattice top. Crimp together, then flute the edges.


Sprinkle the top with sugar for a sweet flourish.Bake for 10 minutes at 425 degrees then reduce to 350 degrees for 30-40 minutes until the fruit filling is soft and the crust brown and crunchy. Let it cool and the juices thicken before serving with whipping cream.


Don't through those dough scraps away! Sprinkle them with sugar and cinnamon and cook them while your pie is baking. They are ready to eat hot out of the oven in about 15-20 minutes. -- Margy

Replanting

It's been a cool, wet spring. The plants in the floating garden and pots on the deck have had a hard time getting started. Today (before another rain), I did some replanting. I filled in with more carrot and beet seeds. Rather than replacing spinach and lettuce, I used Swiss chard. I also added more onions from sets. My dead cucumbers got replaced with another set (maybe three times is a charm), and some banana peppers in one of the pots for a change.

Because my garden is so small, I never use up my seeds. I now have quite a collection of old packages. The problem is, I don't know how old they are. Because it takes so long for things to sprout, I hate to waste time on seeds that may no longer be viable. Why didn't I think of this sooner - dating my packages. At least now I know which ones have a better chance of growing into productive plants. -- Margy

Dried Swiss Chard

The Swiss Chard I planted last summer finally bolted. I did some research and you can dry chard for later use. That sounded good to me. I picked and cleaned the chard at the cabin and saved only the leaves. The rest of the plants I chopped up to go in my compost pile.

I was heading to town to visit Mom, so I decided to use the condo's electric oven. It's easier to control at low temperatures than my propane oven in the cabin. So I packed up my chard and headed down the lake. First I gave the big leaves a course chop.

Next I needed to find something to use as a steamer. I found two metal pans from the pie shop that had holes in the bottom. I inverted one and filled a pot with 3/4" of water. I placed the other pie pan on top and voila, I had a steamer for free.

Before drying, it's recommended to blanch chard for 3 minutes. This helps stop enzyme activity and prepare it for drying. Some recommend water blanching, but with the delicate chard I chose the steam method. The key is to use small batches so that it blanches uniformly.

Next I used cookie sheets to spread the blanched chard into thin layers for drying in the oven, already preheated on the lowest setting, 150 degrees. I spread the cookie sheets out on the two oven shelves with lots of space for the warm air to circulate.

To allow moisture to escape, I propped the oven door slightly open with metal tongs. I checked the chard every half hour and turned the leaves. I also rotated the pans on the shelves. When I turned the heat off, I left the pans inside the cooling oven. For me, all three sheets were dry in four hours.

The last step before storing is conditioning. Some leaves may hold residual moisture. To ensure they were all dry, I used a brown bag and left the leaves inside for several days. A few shakes a day helped disperse any moisture. Finally, I stored my dried chard in tightly sealed plastic containers, ready to add as a taste of summer to my winter soups.

Do you dry fruits or vegetables? Now that I've had one success I am ready to try something new. -- Margy

Beans in a Barrel

Because I have limited room in my floating garden, I use containers on the cabin deck for larger plants. I started with potatoes, peppers, zucchini and tomatoes. Last year I included snow peas. That was so successful, this year I'm trying Scarlet Runner Beans.

Last year I learned that a trellis needs to be very sturdy. I tried 1x1 inch stakes connected with twine. It was fine when the pea plants were young, but by the end of the season the trellis couldn't hold all the weight. So this year, I looked for a sturdier alternative. At Canadian Tire I found a metal trellis for $19.99. It was 23" wide and 72" tall ( (58 X 183cm), a perfect fit for my planter made out of a 55 gallon plastic barrel cut in half.

First I filled my barrel planter with soil. Then I inserted the trellis. To make it sturdier, Wayne drilled the sides of the barrel and wired in the trellis to hold it upright. Then I used 1x1 inch stakes to form a pyramid shape and twine to give the climbing beans plenty of support.

I planted my Scarlet Runner Bean seeds directly in the soil. April was so warm, I thought I could get them in early. But May was so cold and rainy, sprouting was slow. I almost gave up, but finally a few started to emerge. To hedge my bets, I started a few more seeds in peat pellets using my new re-purposed planter stand.

As soon as the beans started to sprout, I removed the outer netting of the pellets and planted them in the barrel. I read at Canada Gardens that you need to wait until the soil reaches 10C before planting. Live and learn. But this time around they did much better. I now have lots of beans starting to climb their sturdy new trellis.

I'm looking forward to green beans for dinner and then some to dry at the end of the season for planting next year and winter soups. Have you ever grown beans in a barrel? I would love to hear how it worked out for you. - Margy