dig in

There was a lot of digging going on today. Most of the garden beds are rich with top soil added over the past few seasons, plus fresh compost from our barrel. The top layer has grown a lot of weeds since we finished gardening late last fall, but the soil is fairly easy to till after breaking through the top layer. After a few minutes of shoveling, turning and raking the soil, it's a happy little place for new plants.

Trips to a few gardening stores this afternoon sent us home with a good mix of plugs and flowers. Normally, most of the seeds would have been started indoors and nearly ready for planting by now, but as I mentioned last time, spring seemed to have a pretty late start all around. Today's haul included cabbage, beans, cucumbers, zucchini, marigolds, onions and some perennials to attract bees and butterflies.

I snapped a couple of pictures just before dark and just before my phone died. It's a little piecemeal, but plants are getting in the ground so that's all that matters. Wheeler dog was a great helper tonight. She does a really good job of keeping the soil warm while she lounges around and supervises the work.

Bamboo is an invasive monster if you have it growing in your yard, but it can be a great asset to the garden. Cut it, give it time to dry out (to avoid having it start new roots when you put the cut poles in the ground), grab a roll of twine and you have some free trellises. The criss-cross trellis was a great support for cucumbers and beans the past two seasons, and will be used for the same again this year. Further down the bed, it also supports hops. A good watering after all the planting was done, and the "kids" are all tucked in for the night.

waking up

It was a slow crawl through winter. We more or less escaped winter for three years here in Philly, and it finally caught up to us. Some might say our luck ran out. I think we were full of luck and finally had a winter we deserve. Snow can be a hassle, and the cold can be unpleasant, but I loved this past winter. I don't understand why people complain so much about seasons. It may not seem like it in the moment, but you know the next one is always on its way. And sure enough, while maybe a little late, spring is here.

Spring's sleepy start had a domino effect, and it wasn't until this past weekend that plants were purchased, holes were dug and the watering can remembered what it was like to be full again. This year's garden is taking a little different turn. It's a focus on longevity and lasting growth. What exactly does that mean? Fruit! Bulbs! Projects!

Settling into their new spaces in the ground are three types of blueberry bushes, two plum trees, irises and Dutch windflowers. And the asparagus! A friend gave me several clumps of asparagus roots (I'm not entirely sure what to call them...they looked like stringy monsters) that are starting to grow! I've never had any luck growing asparagus before, but I'm excited by the success of these old transplants because I love to eat asparagus.

Indoors, the tomatoes are started, there's a mango tree (the seed was a remnant of a recently brewed beer) sprouting in a pot, the mail-order hops are winding their way up a sunny window and there's an evergreen seed bomb that is being willed to life...maybe it'll sprout someday soon.

Overall, things are creeping along, just like all the spring bugs. Seasons are changes, and with this season comes a bit of change to this space. Still the same ideas, the same feeling, just...more. I have dreams of becoming a farmer someday. No definition to the scale of said farming, but I want to be a farmer. That's my American dream - going back to the roots of our skills as human beings and the roots of our country. I can't wait to share the journey.

a sign of the season

It's true, summer hasn't official begun, but it's been a beautiful pre-summer season so far here in the southeastern Pennsylvania. With only about a week of somewhat unpleasant temperatures and more rain than the ground can drink, the backyard garden has been happy, happy, happy.

Peppers growing from seed.

We started our seeds indoors sometime around late March/early April. These included peppers, tomatoes, herbs, broccoli, corn and a few flowers. While the spring weather was still a bit crisp, we planted our pea, bean, lettuce, cabbage, carrot and swiss chard seeds directly into our freshly tilled and compost-rich garden soil. We also planted potatoes and onions, and the garlic from last year was still growing strong. Once the ground was free from the risk of frost, we planted squash, cucumber, sunflower, marigold and other assorted flower seeds, and transplanted a few strawberry plants. The variety of plants growing in the garden this year is unbelievable. I'm certain it's the best year yet. 

We spent a considerable amount of time constructing a taller, sturdier, and dare I say, more visually appealing garden fence this year. So far it's proven a trusty barrier to most of the critters who venture through the backyard. There's an occasional turf war with one very fat groundhog, but overall we seem to be prevailing.  

Our garden, late spring 2013.

I really can't wait until we start collecting the fruits and veggies the garden will be producing this year. And we have big plans for it all, too. There's always an overabundance of produce to share, and while we look forward to continuing to share the products of a season's work with our friends and neighbors, we also are hopefully to save quite a bit. We've never done any preserving or canning, although we have dried some hot peppers and saved them with a vacuum sealer. This year, Ashley is looking forward to making his own tomato sauce. With all of the basil, oregano, garlic, onions and tomatoes sure to come up, that should be a successful project, even if it's done in small batches. I've found a pretty good resource for preserving garlic and I'm excited to try it. And I also want to make my own mozzarella so I can enjoy 100% homegrown and homemade caprese salad - what a perfect summer treat.

Sunday morning reading.

Recently, I've been really interested in brushing up on my homesteading skills. It's my dream to one day have my own small farm - the ideas are varied and who knows, maybe someday a combination of them will become a reality. I have a number of books I flip through from time-to-time to get some tips, and a whole slew more on my Amazon wishlist. If I can manage to read through even half of them, I think I'll have more knowledge and background information than I'll know what to do with.

And as I've found out over the years, and I'm sure many of you have as well, having big ideas is the easy part. Getting excited about them is pretty effortless, too. It's all the hard work and motivation that goes into making them a reality that's sometimes tough. A little self discipline and diligence will hopefully go a long way, and by the end of the season I hope there are plenty of recipes and tips to share!

  

Carrot Cake with Vanilla Buttercream Frosting

We've had beautiful spring-like weather this weekend and my KitchenAide Mixer has been sitting dormant far too long. I had an itch to bake something, and no other baked goods says springtime like a carrot cake. For the cake recipe, I turned to my trusty Better Homes & Gardens cookbook (with a couple adjustments), and for the vanilla buttercream frosting, I found a great recipe via Pinterest.

Carrot Cake

What you need:

4 eggs, beaten
2 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
3 cup finely shredded carrot (lightly packed)
3/4 cup (or 1-6 oz container) vanilla flavored Greek yogurt*

What you do:

- Allow the eggs to warm to room temperature for 30 minutes. While the eggs were warming, I peeled and shredded carrots in my food processor. Preheat your oven to 350 degrees.

- In the bowl for my KitchenAid, I combined the dry ingredients (flour, sugar, baking powder, cinnamon, nutmeg, ginger, salt and baking soda).

- In a separate bowl, I combine the shredded carrot, yogurt and eggs.

- Add the shredded carrot, yogurt and egg mixture to the dry ingredient mixture and stir together until thoroughly combined.

- Pour into two greased 9-1/2 inch round cake pans (I used an extra long loaf pan from Ikea that was the perfect size for the amount of batter this recipe produces).

- Bake for 30-40 minutes at 350 degrees. Check that the cake has baked through by inserting a toothpick into the cake. If it comes out clean, the cake is done.

- When the cake is done, cool in the pan(s) on a rack for 10 minutes, then turn onto a cooling rack and cool thoroughly before frosting.

*Using yogurt will create a very dense cake. If you prefer a fluffier, lighter cake, use 3/4 cup oil instead of yogurt.

Vanilla Buttercream Frosting

What you need:

1/2 cup egg whites (I used the pre-separate whites from Egg Beaters)
1/2 cup sugar
1/2 lb (8 oz.) unsalted butter (room temperature, but into slices)
1 tsp vanilla extract (or flavor of your choice)

(the original recipe is double these amounts but this amount was perfect for frosting and filling my cake)

What you do:

- Put a pot of water on the stove and let it simmer. Set your metal mixing bowl (I used the bowl from my KitchenAid) over the pot of water (see original post for photos of the process).

- In the mixing bowl, combine the egg whites and sugar. Whisk continually until the sugar dissolves and the mixture reaches a temperature of 140 degrees. As Gail says in her post, the mixture will be warm to the touch.

- With the whisk attachment of your mixture, begin beating the egg and sugar mixture. Increase the mixer speed as the mixture thickens.

- Once the mixture thickens, change to the paddle attachment and add the butter a couple of pieces at a time. If the buttercream is lumpy, increase the speed on your mixer until the buttercream smooths out.

- Add your flavoring extract and mix in thoroughly. Refrigerate the buttercream frosting until your cake is thoroughly cooled and ready to be frosted.

- Add a layer of frosting between the cake layers and then frost the top and sides. Mine doesn't look pretty, but it sure tastes good!

Sunny Days

What a beautiful weekend we had - sunny and 80 degrees both days. I don't spend time in the gym on weekends, but I had plenty of exercise with all of my outdoor activities.

At the farm on Saturday, we moved all of the tools in the barn and made an area to hang all of the horse blankets for the off-season. God knows how many years' worth of dust I spent up during that! Someone also pulled down a tree in front of the barn, so that had to be moved. I picked up the tree trunk and started walking. It was a small-ish tree...maybe 6-8" in diameter and about 12 feet long...but away I went dragging it around the barn, across the top field, through the gate and all the way down into the middle of the farm until I reached the burn pile. No joke, I probably walked a quarter of a mile with that thing. Then I ran up the hill going back to the gate. Dang. I stopped on the way up to admire this hoof print in the ground:

How's your luck, buttercup?

On a farm that's been established for more than 50 years, there are all sorts of treasures to be found. The one I'm really excited about is an old metal bathtub. I said it would be a great planter for a garden, so Jill said "Take it! It's yours!" Wooooohweeee. I decided we should leave it at the farm, clean it up and plant a pretty garden in it. I can't wait to get started on that project. I went to Home Depot yesterday and bought a steel brush, primer and paint. Once we figure out where to put it (and...uh...how to get it there...), I'll fill it partly with mulch and then soil. I've already decided what plants to put in it, too.

After the treasure hunt, another working student and I brought two of the horses to the outdoor arena. Because these horses stay in a herd, they can get pretty antsy when you separate them. Especially when one of the horses being separated is the boss. Make him leave his boys, and he will be sure you know how unhappy he is about it. We pulled slats from the outdoor arena fence to create a quick-escape in case the horses got too antsy. I walked our new boy Jeffrey up and set him to work right away walking over cavalettis and doing figure-eights through cones. He didn't mind wandering around the new environment at all, and enjoyed some extra snack time. When we decided the boys did a good job and we could stop work on a high note, we walked them out the gate, took off their harnesses, and let them run free. Watching a thoroughbred gallop down a hill is a beautiful thing.

See you later, Jeffrey. 

Sunday was no day of rest in my backyard. Mission: build a cat-proof fence. I've been finding some "gifts" left in my vegetable garden by my neighbor's thoughtful cats. Off to Home Depot Ash and I went for all the building materials for a fence and a real-deal gate. Oh yeah...hinges, latch and all! For four hours we worked and worked and worked planting a few new flowers and herbs, pulling weeds, taking down the old fence, putting in posts for the new fence, attaching the new fencing material and finally cleaning up. The last part of the project is building and attaching the gate, but we were running out of daylight and had to stop working for the night. By Wednesday, the garden is going to look fantastic. It already looks so much better. All of the beds were made so neatly this year, and the plants were arranged with adequate spacing and supportive structures. I can't wait until it all fills in. I should have taken some before pictures to do a comparison, but I'll just have to settle for after. I was having an absent-minded moment and could not find the charger with my camera battery of course still in it. How one loses a charger that was last seen plugged into the wall, I will never know. Hopefully I find it tonight.

I hope everyone had a great weekend! Take advantage of all these beautiful spring days!