You Don't See That Every Day

    You don't see a wasp dragging a spider every day..or do you? More and more my attention seems drawn to the unique and unusual things in the garden..a wasp eating a cabbage looper, stink bugs laying eggs on the squash leaves, lady bugs feasting on aphids. I have always been fascinated with bugs, but for some reason this garden season seems to really get my attention.
    Tonight the farm boy and I were gathering in onions when an odd sight caught his eye. Passing by the greenhouse, he noticed a large wolf spider (the size of your palm). A red wasp swooped down, stung the spider, and proceeded to drag it across the greenhouse's stone path. It took a good seven minutes for the determined little wasp to haul his load to the far corner of our greenhouse where terra cotta pots are stacked. There he disappeared from sight.
     As my days find me on my knees between the rows more and more interesting creature habit is sure to cross my path. So while it may be something you don't see every day, maybe you will..if you take the time to look.
     Any interesting activity crossing your path these days?

Hum and Hiss and Pop

    It's that time of year already. Time for long days in the garden and long nights at the canner. Today found us harvesting the last of our cole crops..the broccoli, cabbage and lettuce are all done. Carrots were unearthed with the final row of onions. We say goodbye to the spring things and welcome the coming of summer foods..green beans and squash are in the kitchen tonight with our first eggplant and three tiny tomatoes.

    Along with plenty of harvest, there is always maintenance to do. This week we are laying drip lines and scattering mulch in preparation for long summer days. Tomato plants were pruned a bit letting in much needed sunlight. Extra care is being taken to remove early pests..katydids and squash bugs are sneaking in along with a few cabbage loopers and army worms..even tiny pest eggs are scraped into a coffee can and taken off for the chickens to enjoy.

     Tonight I sit sipping iced tea listening to the hum of a kettle, the hiss of a pressure valve, and the pop of canning lids. Green beans have been snapped, packed and processed while carrots get scrubbed and ready. Squash and cabbage sit in bins ready for our attention as the chili peppers bubble and brew in a salt/vinegar solution. Yes, it's that time again..time to sit and savor the sounds of a warm and plentiful harvest kitchen.

Sewing in the Border

 

   A quilt is a beautiful work of art pieced in love and worked in fiber. The borders of a quilt offer a dose of stability as well as a finishing framework showcasing our creativity and hard work. Once a quilt top is complete, choosing a design leads us to the question..what about the borders?

Join me in the sewing room as we take a look at the borders of our quilt and the design elements for them.

Sunday

   For our graduate as she faces the future.

Jeremiah 29:11

King James Version (KJV)

¹¹ For I know the thoughts that I think toward you, saith the Lord, thoughts of peace, and not of evil, to give you an expected end.

Weekend Gardening: Basil

    Tender stems with umbrellas of leaves..tiny blossoms all in a row. Basil is a versatile and simple herb perfect for adding flavor to a dish or attracting beneficial pollinators to your vegetable patch. On our little farmstead, basil grows alongside cucumbers or tomatoes and right alongside roses. I have never, in all my gardens, had a season without basil.
    Weeks before the last spring frost, tiny basil seeds are set in the greenhouse for a proper start. Those tiny shoots are given ample time for strengthening before heading out to warmer soils. Tucked in a sunny spot..not too direct for Texas heat, basil grows quickly and bountifully. Regular pinching encourages bushy development and vigorous leafing. Basil dries well and is quite nice frozen with a touch of oil.

    Once basil gets going in the garden it finds it's way into the kitchen quite quickly. A zesty bite tossed in a salad.. a flavorful addition to sauces, basil is excellent in pesto or layered with tomatoes and basil for a healthy treat.

Simply Pesto Flex-recipe

for every handful of fresh basil leaves you need:

3 cloves garlic

1 handful pine nuts (walnuts work well also)

1/3 cup fresh Parmesan

2 tablespoons fresh olive oil

In a food processor, pulse the basil and garlic to a rough chop before adding pine nuts half at a time. Toss in the Parmesan and process while drizzling olive oil until desired texture. I like mine rather dense, so a few tablespoons is enough..use more if you like a wet pesto. 

I store mine in the fridge and use on pasta, pizza, poultry or even a salad. 

Larger batches freeze well. Place in airtight containers.

    But what types do you grow?

Genovese

Spicy globe

Cinnamon

Lemon

Opal

Purple ruffle

Thi Basil

Lime 

What types do you grow?