A Bountiful Year

How did our garden grow in 2015?

We picked zucchini and yellow crook neck till we ran out of recipes. Likewise, we could hardly keep up with the pole beans, in spite of the usual cast of insect predators. We boiled, pickled, roasted, and froze beets, then planted a second crop.

Never tasted cucumbers as good as those we grew this year - thin skinned, sweet, and crunchy. Yum! The bell peppers seemed to have come to us with an ingrown disease, but with the able care of the Harris family, we were able to harvest some. The jalapeño and banana peppers took in the sun and produced the heat.

The okra also did well and we learned how to make spicy fried okra poppers. Double yum!

We're still waiting with fingers crossed for the sweet potato harvest (late September, early October, just before first frost). Hoping the deer, rabbits, moles and all other varmints stay the heck away from our tasty tubers.

And did I mention flowers? Flowers graced our sign (thanks to Su Snyder). But the ones that attracted most attention were those in the gardens closest to the road (Su's and Ashley's) as well as Catherine's sunflowers in a spritely line at the back of the garden.

Last but certainly not least, tomatoes! Having decided not to risk the variables of weather to grow tomatoes as a community crop, each of our gardeners individually couldn't resist the urge. We wound up with tomatoes here, there, and everywhere. A carload and a half - what a year for 'maters!!!

Once again the High Vista Community Garden fed 22 families and donated about 200 pounds of produce to local food banks. Except for the sweet potato harvest, we're pretty much down to dreaming of next year - except for a gleaning and cleaning.

2015 - A bountiful year leaves us filled with gratitude.

Sunshine+Frequent Rains+TLC=A Bountiful Harvest

From our humble beginnings, our  gardens have grown and grown into quite an impressive farm. In addition to picking produce for our own use, thanks to Mary Alice, Irma, Sharon and others several donations have been delivered to local food banks, totaling well over 150 pounds. Here is today's harvest - another food bank run is on the horizon, so if you're a gardener and want cucumbers, radishes, zucchini or crook neck squash - you don't have to go down to pick, just come up to the Willen's Front Porch Market.

ready for the food bank

July 21 - Sharon picked 'em - for you

the radishes jumped out - come up you want some

I'm cooking these beans right now

Our tomatoes, but I picked the cukes for you!

Zucchini (not too large) for whoever wants them

Pickin' Happy, an Invitation, And Recipes

I hesitate to call out the team for group harvesting of beans, since they really do need to eaten quickly after picking and when I put out a call for those I picked recently, they sat on my kitchen counter with no takers for more than a day. (Same thing happened to Lexi when she picked squash for everyone.) So, please, please don't let those plants toil for no reason. Pick and eat at your veggies (see the bean recipe by Joan Neeman and two squash recipes gathered by yours truly at the end of this entry - and keep more recipes coming).

Based on Mary Alice's estimate of production possibilities from the tomatoes as well as what I'm seeing of the crook neck squash and bush beans, we really have to begin serious consideration of donating and/or preserving some of the harvest. I propose a meeting/pot luck on Sunday, July 10, from 5 to 7:30 pm to plan for the future of our harvest. Please let me know if you can make the pot luck. Location to be announced (anyone volunteering their home, please let me know).

I've been forgetting to bring my camera to the garden, ... 'uh, Farm, when I go down to work, but the crops have been totally enjoying the long hot days and generous rain we received this summer, so far. The rain has freed up Peter Steurer and Claude Grasperge, our water barrel keepers, from the daunting task of filling from the stream. Peter was able to get away with Mary Alice to their son Adam's Freshman Orientation at NC State. (Seems like Adam has inherited his parents' values along with their genes; he's entering a multi-disciplinary, inquiry-based program focusing on World Population and Food.) Claude went to Florida and Louisiana, and is probably still wondering why he agreed to travel south in the summer (you're a good man, CG.)

Both men have contributed hugely to the success of our enterprise. Peter has selected and applied several organic pest control approaches to address multiple problems: potato beetles, flea beetles, Japanese beetles, and tomato horn worms, among others. Claude has assured a bountiful harvest with his tender care of over 100 tomato plants. Jim Dhom fought off the "attack of the ground hogs" to plant several successions of corn, which I think are so cute now in their various stages of development. Big brother, little brother is what they look like to me. All our crop leaders and team members have been diligent, even with their many out of town trips. We conquered the weeds, for the most part, and now onto the work of harvesting and preserving - and possibly reseeding.

I did attend the NC Extension Service workshop on Canning and Preserving and came away with tons of information and "The Ball Blue Book Guide to Preserving," which has step by step instructions (with pictures) and recipes! I have extra handouts to share and I found out that they will loan pressure canning equipment for free for limited time periods, like a library book.

I'm gratified by the veggies I've already eaten from our field crops and Mike and my personal garden. I was elated to see the first pink/white/purple flowers on the Cherokee Trail of Tear Heritage Black Beans we started from seeds donated by a friend in Transition Hendersonville. I've got two of those plants growing on our back deck at home that have gone beyond the height of the house and are reaching for the sky on fallen branches Mike dragged out of the woods! Last night I made zucchini sweet bars from the field crop that you'd swear were apple crisps. Yum! (recipe at end of blog.)

RECIPE BOX

From Joan Neeman: In case you aren't sure what you'd want to do with beans you harvest, here is a favorite of mine:

 

                                     BEANS IN MUSTARD MARINADE

 

1 lb green beans

1 lb wax beans

3 Tbsp white vinegar

2 Tbsp drained capers

2 Tbsp mustard (either regular yellow or dijun)

2 1/2 tsp sugar

1 1/2 tsp salt

1/4 tsp pepper

1/2 cup salad oil

At least 2 1/2 hours before serving, in a 4 qt saucepan over high heat, add beans to one inch boiling water. Return to boil, cover and reduce heat to low. Simmer 5-10 minutes, until beans are tender/crisp, and drain. Mix with remaining ingredients and refrigerate at least 2 hours to blend flavors.

This works well with leftovers, is more like a pickle....and keeps quite a while in the refrigerator.

ZUCCHINI DESSERT BARS

(Note: this is very sweet!)

4 c flour, 2 c sugar, .5 tsp ground cinnamon, .5 tsp salt, 1.5 c cold butter or margarine

FILLING:

8 - 10 c diced, seeded, peeled zucchini (4 - 5 lbs), 2/3 c lemon juice, 1 c sugar, 1 tsp. ground cinnamon, .5 tsp ground nutmeg

Prepare your ingredients before beginning.

Combine flour, sugar, cinnamon and salt in a bowl. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into bottom of a 13x9x2" baking pan. Bake at 375 for 12 minutes. Meanwhile, for filling, place zucchini and lemon juice in a saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin.) Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375 for 40 - 45 minutes or until golden. Yield: 16-20 squares.

Note: Next time, I think I'll make this using oatmeal instead of flour and way less sugar.

ZUCCHINI CAKES WITH MUSHROOM RAGOUT

(Haven't tried this yet, but it sounds great)

Nonstick cooking spray

1/2 medium zucchini, shredded (1 c)

1 8.5 oz package corn muffin mix

1 c shredded cheddar cheese (4 oz)

1/4 c milk

1 egg

1/4 tsp cayenne pepper

12 oz assorted mushrooms, quartered (4.5 c)

1 c drained bottled roasted red sweet peppers

1. Preheat oven to 400. Lightly coat twelve 2.5 inch muffin cups with cooking spray; set aside
2. Combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper in a bowl; spoon evenly into prepared muffin cups. Bake for 11 - 14 minutes till golden.
3. Meanwhile, heat 1 Tbsp. olive oil in large skillet over med-high heat. Add mushrooms; cook 3 - 4 minutes or till tender, stirring occassionally. Season with salt and pepper. Place roasted peppers in blender, cover; blend until nearly smooth.
4. Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce.

Makes 4 services.