Spring Is Here...

It's springtime - or as I like to call it, "pre-summer" - and things are happening here at Xericopia. 

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Springtime at Xericopia

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Happy New Winter!

Happy New Year to all!

Here in Phoenix we didn't expect a white Christmas, but I certainly experienced a 'white' New Year's eve.

(snow - Xericopia style)

The garden beds here at Xericopia were blanketed with...well, blankets.  It got cold here! I know, it sounds wussy just being a mere low of 33* degrees.  But for our heat loving gardens, that can really ruin the festive spirit.  Especially the edibles!  

I covered a few garden beds but some areas I left open.  Partly, because I know certain plants can withstand major cold (and some things I just wanted to test).  I also had a lot of plants I just had to move onto the patio or indoors for assured safety.

(cucumber seedlings and hibiscus hiding from the cold!)

I'm aware of which areas of the garden trap cold air, and which areas prevent the frost from settling in.  How do I know this?

(thermometer on ground next to garden bed)

Every year I place a few thermometers in spots to check just how cold it gets.  I set them on the ground too, that way I know what the plants are experiencing (ground level and eye level can vary 3-5* degrees).  My garden - ground level - got down to 28* degrees (five straight days below 30*) and all of the birdbaths and rain buckets froze over solid. 

The frost covers trap in soil warmth from the day, which slowly releases through the night. It also prevents tiny frost particles from collecting on top of plants. You can even leave the frost covers on through the day creating a greenhouse effect for plants.  Some plants may still experience minor leaf damage but the plant won't die.

(twinkle twinkle happy plants!)

Some plants may still experience minor leaf damage but the plant won't die.  For super protection, I some of my extra christmas lights and dress them around my specialty plants, then cover them up.  It also makes for a charming garden display at night. 

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Grow it, Cook it - Okra!

Like many of you, I'm sure, the crazy hail storm of 2010 destroyed my garden.  Yes, DESTROYED.  
But every storm reveals a silver lining...
A week before the storm I luckily picked all the okra from my plants (yea me!).  It actually took around 10 days for a nice batch (2 fruit one day, 3 fruit the next...).  Having only 3 plants, I would harvest each okra at about 4"-6"inches, before they got too firm and woody. 

(4th and final okra harvest of 2010) 

First thing to working with okra in the kitchen, DON'T WASH IT until you're ready to eat it.  It can get slimy if you wash it and store it.  I keep it in a plastic bag in the fridge until I'm ready (or have enough) to cook it up.  It can keep for 7-10days.  
My favorite way to cook okra is browned it the skillet (Southern Cali style).  It's my modification on the traditional deep fried okra (plain ol' Southern style).   

 Slice up the okra about a quarter to half an inch thick (toss the stems and tips into the compost).  Throw it all in a bowl with a lid. 

Give the okra a quick splash of [olive] oil then sprinkle in your favorite seasonings and some breading.  (We make out own bread crumbs using Bianco bread and Trader Joe's multi-grain bread.)  In the bowl, pop on the lid and do the ol' shake'n'bake dance til the okra is well coated.

Heat up a skillet to with 2-3 tablespoons of oil, add in the okra then cover.  Cook for about 12-15 minutes, flip/toss occasionally to keep from sticking or burning, and taste for texture (not firm but not all mushy either).

(Good ol' cast iron - Grandma would be proud.)

 We usually enjoy okra with chicken and sweet potatoes; or with salmon, mashed potatoes and mushroom gravy (shown below).  

 (uh, yum!)

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Wet and Wow: 10/05/2010

Yikes...Boo-Hoo....Oh well.

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Monday Menu - Pasta Veggies

A bit of fresh delight for summertime dining.

whole wheat organic pasta (al dente)
pesto (fresh basil from the garden)
sun gold & cherry tomatoes (fresh from the garden)
basil leaves (fresh from the garden)
grated parmesan cheese
balsamic reduction 

 Enjoy!

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Monday Menu - Zuccini "Pasta"

Yummm!  This was a huge surprise!   My wife found this neat spiraliny thingy on the internet, and we ventured to give it a try.  

It Is Awesome!
After a few goofs getting the hang of it, we got the zuccini loaded into the machine and cranked away, producing some nice pasta noodle - but it's all vegetable.  

( add grilled chicken with a light zesty baste)

 We topped off the veggie-pasta with some homemade pesto and fresh picked tomatoes from the garden. 

( final harvest of the season)

From the garden to the table, the whole meal took about 30minutes (including the chicken on the grill).  Bone-apa-tee!
 

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Monday Menu - Salsa Violet Verde

It's hot.  Really hot.  Even I hate being out in the garden right now (and those of you who know me, know I love being out in the summer heat.  Crazy, I know).
So, as I stared out the kitchen window watching my aloe, lantana, and gravel melt, I had a cool inspiring idea - I'll make salsa!  Well, actually, more salsa.  (I LOVE salsa)
It would be a refreshing treat and a much needed distraction since I can't be outside.  Luckily, I harvested tomatoes a few days ago so the kitchen is well stocked.

I decide to make my very own specialty - violet verde salsa.  Shown above are cilantro, poblano peppers, long green peppers, all from the farmer's market; then the bell peppers, green onions, tomatoes and tomatillos are all right from the backyard.  What makes this recipe so unique are the heirloom violet jasper tomatoes and purple toma verde tomatillos (thank you Rachel!!)

(succulent violet jasper tomatoes and crisp toma verde tomatillos)

I also add some elephant garlic (locally grown), lime (locally grown), and sea salt (OK, not so local, but delicious).  In all, it took about 40 minutes (I love using my knives) and produced about 4 cups of deliciousness.

(click on image to drool)

I could pretty much eat this salsa with a spoon, but some baked tortilla chips add a level of sophistication.   Bone-apa-tee.

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What To Do Wednesday - Cover 'Em Up

Yeah, it's hot.  REALLY hot.  Last week we had three days over 110*degrees.  But that's what we expect in the summertime living in Phoenix.  The problem is, we plant things that don't expect to live in these kinds of heat conditions - especially vegetables.  

(sunburn on tomato fruit)

 Temperatures in the triple digits will surely cause irreparable damage like scalding on fruit, stems, and branches.  And don't be fooled thinking more water is needed.  Additional watering can exacerbate the problem, eventually, causing the plant to stress out and die. 

(dead branches and shriveled fruit of yellow pear tomato plant)

 Plants can't wear sunscreen and plants can move into the shade.  So it's up to you to cover 'em up!

Since the extreme heat only lasts about 12 weeks, I don't see the need for any bulky permanent sun protection structure in my garden.   So as a temporary solution, I set-up a simple shade cover tent.  I strategically placed some rebar and bamboo stakes into the ground (to drive them deep, you may want to pre-soak really good the day before).   Then I use binder clips to fasten my covers to the stakes.  
I prefer to use frost cover sheets instead of shade screen.  They are light and and easy to manage, and create an open greenhouse effect underneath.  Plus, given my sun exposure and location, the full blockage is necessary to minimize the stress to my delicate veggies.
 
It takes my about 5-10 minutes in the morning to put them up, and maybe 5minutes in the evening to take them down.  This routine also allows me time to inspect my plants and gives them some breathing time over night.
So plan you weekend project to protect your plants!

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Friday Feature - Sunflowers!!

It's almost summertime and the sunflowers know it!  If you're looking for a plant that will do wonders for your garden through the warm season, this is it.

The great thing about sunflowers is they can be grown from seed - easily!  Just remember, they are called SUNflowers for a reason, they love lots of sun.  The more sun, the bigger the flower, and the taller they grow.  Good watering is the other key component. 

I poke my seeds into the ground near a drip emitter, where they can be watered on a timer.  Another good spot is next to pots in the garden where seeds will thrive on residual watering.  

Against a block wall is a great location for sunflowers to stand out.  You can even plant them in a row next to a path or the sideway to create a living fence.   Whatever you try, you're sure to have some degree of success with sunflowers.  So go wild and enjoy the summer!

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Monday Menu - Chard Salad

Looks like warm weather is finally here to stay (although, it still isn't officially summer - even though it's 110* degrees!).
Time to start clearing out the spring crops and cranking up the compost. But don't pull that chard just yet. It may still have a couple more lives left in it. Like in a salad...

(click on image to enlarge and drool)

My wife created this amazing salad which I just love.
- chopped chard
- cucumber
- tomatoes
- beets (roasted)
- avocado
- feta cheese
- sunflower seeds (or pine nuts)
- light drizzle of vinaigrette

It is de-li-ci-ous! I've now deemed it one of my favorite meals. You could add some baked salmon or grilled over it. But I just like it in a bowl with a big spoon. mmm mmm yummm!

(even LuLu can't resist it. SHOOO!!)

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TOMATOMADNESS!

I had no idea what I'd gotten myself into when we decided to grow our own tomatoes this year.

(sun gold, besser cherry, sweet 100, early girl)

I'm so fond of nature, wildlife, blooms, and lush layers of green, I've always focused on filling the garden with unique combinations of landscape plants growing out of control. The space looks incredible, and over time keeps looking incredibler. But my wife and I figured we'd try our hand at growing our own organic edibles, something I hadn't had much success with in the past (but I had never tried all that hard either). So I acquired some great tomato transplants from my local Permaculture pal Rachel, who had grown them all from seed. They were planted in early February 2010 and we were in for a surprise.
And there are still many more to come...

Salsa, anyone?

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All The Buzz at Xericopia

The carpenter bees seem to have discovered their bounty for the season. There are at least five or more every morning when I go out into the garden.
But I discovered something just as amazing, if not better - gold! A golden carpenter bee. WOW! I think it's a female, but that's just my plant-brained guess. (any novice entomologist out there know specifically what kind of bee it is?)

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