The garden is finally beginning to produce some edible delights. Over the past few days, we have begun to cook, pickle, and enjoy a few different things. In addition to eating the pickled radishes we made last week (tasty!), we made a delicious marionberry crisp and fresh salad yesterday.
The filling of a Marionberry crisp.
The final product (this is a mini crisp we made for our boss (what’s up Gabe), because we ate the big one before we remembered to take a picture…).
Salads made from garden-grown radishes, mustard greens, spinach and baby lettuce. We dressed it with a balsamic vinaigrette that was packed with freshly-harvested oregano, sage, and rosemary.
Pickled radishes, ready to be eaten!
Kristina and I have discovered last week that many of our radishes–planted earlier this spring–have reached maturity. So, we asked, what is the best thing to do with radishes? Pickle them, we decided. So, after harvesting, washing, and preparing a pickling brine, we mixed all the ingredients together and put them in the fridge. In a few days we will be able to enjoy them, but for now they are pickling. Keep checking in for updates, because we are planning on pickling a lot more as the summer goes on.
oh, and check this out this for some inspiration:
peace and love,
Passage and Kristina
We are in the midst of assisting in the planning and building of two greenhouses for the Lewis & Clark gardens, which are to be built once the school year starts. Today we took a trip with Amy Dvorak (Sustainability Manager) and Lucy (Greenhouse Extraordinaire) to the Habitat for Humanity Restore in the SE and the ReBuilding Center on Mississippi. Both places had a wealth of reclaimed, usable materials that will hopefully soon be a part of greenhouse project. For the greenhouse, we hope to create a reclaimed, sustainable structure with such attributes as a rain barrel for capturing gutter runoff, sliding doors to maximize space, shelves from reclaimed materials, and as many windows as possible for heat retention (and alternatively, ventilation). Keep posted for updates and photos of the process! Have a peaceful, joyful afternoon.
Passage and Kristina
On sunday we expanded our pre-existing hops trellis with the help of two friends, Lucy and Kevin. Now the hops can grow freely and soon will be providing us with delicious beer. Kevin is one of the leaders of the Zymurgy Club on campus, which will use the hops to create homemade, local brews. Here are some photos of the building process. The trellis before the makeover
The workers. Passage is the one touching her butt.
Finished! It might be the tallest structure on campus…
Keep posted for more updates on our hops adventures.
We discovered what we thought was a weed the other day–however, we were surprised to discover that in fact, it seems to be a sprouted walnut. We transplanted it to the South Campus Garden, where we’re not so sure it will survive. However, does anyone in the blogosphere know about how to care for young walnut pants? If so, leave us a comment! Below is a picture, before we put it in the ground.
We have discovered a beautiful array of perennial herbs in our garden that beg to be turned into something yummy. The other day, Kristina found a dehydrator on Craigslist (shouts out to “Bill”) and we have been experimenting with herb creations. We have been dehydrating thyme, sage, rosemary, lavender, mint, calendula flowers, oregano, and lemon balm. However, we learned through trial and error that lemon balm does not do so well when being dehydrated, as the heat burns the leaves. So, we will by drying this one by hand via a hanging method. We also learned the difference between herbs and spices today: Spices are obtained from roots, flowers, fruits, seeds or bark, while herbs come from leaves of plants. Below are some of our early creations, and soon we will be concocting delicious dishes on which to use them. Don’t worry there will most definitely be pictures of those as well.
Below are some of the herbs in our new (and growing) collection.
We planted a gazillion different vegetables in the South Campus garden today. Soon we will be eating Walla Walla sweet onions, spinach, sweet corn, pumpkins, kale, chard, and wildflowers (but we won’t be eating those). We are keeping track of which seeds are heirloom so we can harvest the seeds in the fall.
This morning we were pleasantly surprised by the yield of strawberries that ripened over the weekend. They are small and sweet. Here’s a strawberry seconds before Kristina ate it. Feast your eyes.
It’s gonna be a great week for gardening in Portland! May you and your plants have good fortune this week.
~Passage and Kristina