So much pleasure

Things are moving fast. The tomato plants are being supported by a matrix of stakes, cages and ropes as their branches start to bow under the weight of all those maturing fruits. And, the plethora of flowers on the pepper plants makes me hopeful that I will be putting up plenty of chili sauce. For now, I am collecting cucumbers…cucumbers…cucumbers.

It always surprises me have prolific this sprawling vine is. With just two plants, today yielded over 10-pounds, and still quite a few were left still attached. Needless to say, cucumbers have been featured nightly. Still, the crisper is fill. A large jar of pickled cucumbers sits in the back of the refrigerator, and smaller gift jars have been passed out. Still the crisper is full. 

There are only so many you can put in a salad. I have served cold Cucumber/Sorrel Soup and Minted Cucumber Granite. But I have found that the smoothie I have been making, which is terrifically simple, while being extremely satiating can eat up a quick couple of pounds. Surprisingly, there is a good serving of dietary fiber in what is considered a water-saturated vegetable, and with approximately 20 calories per 8-ounces it is definitely a guilt-free gulp.

I know those leaves are going to brown sometime in September, and there will be a moment of loss, but I am determined enjoy the embarrassment of this plant’s generosity. I think tonight I make some cucumber kimchee.

Cucumber Smoothie - yields 2-quarts

2 pounds-cucumber
1/4 cup-lemon verbena leaves
1/2 cup-lemon juice

Peel, and seed the cucumbers (if they are small and have yet to develop a seed pocket do not bother removing the center pulp). Roughly chop the cucumbers.

Place lemon juice, lemon verbena and cucumbers into a blender, and process until completely smooth. It is advised to turn the blender on and off a couple of times to ensure that everything gets blended.

Chill the smoothie in the refrigerator, or serve over ice.

what to do with all this bounty

From nascent seedlings sprouting two, three, four leaves before they found the earth. Initially sitting there, being kept moist, almost lost in the expanse of unoccupied land around them. I am always of dubious belief that I what have planted will fill the space I gave it – even with enough experience to know better.

Now, almost three months into this year’s growing season and I am once again revealed of any apprehensions. My tomatoes have completely over grown their cages requiring additional support in order to prevent their weight from toppling over. The pinto and black eyed-peas are climbing the ropes I strung so I can easily harvest their pods. And, I am still a few weeks away, boy I am going to be melon for I counted nine ripening ones and numerous little, fussy orbs just starting to develop. I am so glad to see that plenty of bees have found the garden, and are getting drunk on a cocktail of different nectars. Without their thirst I would be eating just greens. Cucumbers always start one or two as a tease then bam – six, seven, eight per day. So, hard to keep up with eating them all, and you can have any so many jars of pickles. Any gardener who has put in a cucumber, or two, freely offers them to any and everyone. Still, you plant them for the garden would not be complete without that creeping vine.   

Cucumber-Lemon Basil Smoothie – yeilds 8 cups

2½ pounds cucumbers – peeled

⅓-cup fresh lemon jice

⅓-cup lemon basil lemons

¼-cup mint leaves

⅛-teaspoon salt

Place all ingredients in the blender, and process until smooth. Refrigerate to chill thorough.

Into the transition

A full moon signals

A sun rising a tad lower











Good-bye cucumbers

Quick Cucumber Pickle
1 pound Kirby cucumber – about 3 to 4 inches in length
1/2 pound mild onions (such as Vadillia)
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1/2 cup white distilled vinegar
1 cup water

In a clean 2 quart glass jar mix all the ingredients together to thoroughly combine. Secure a tight fitting lid onto the jar, and refrigerate for 5 days before serving.

The heat is on

As much of the nation sweats under warming of summer’s down comforter dungarees adhere to the legs of its wearer; perspiration runs from sideburns moistening our collars; children holler as they dash in and out of oscillating sprinkler heads thrilled by the relief. Ah, the hallmarks of the dog days of summer. The birds that have regularly visited the feeder at all hours of the day – from tweeting first light to last – have concentrated their skittish visits to the fringe hours.

I have even accepted the switching on of the air conditioner by mid-afternoon, which I otherwise try to keep off because in reality I need a de-humidifier because I only complain about the cold.

Not all things are suffering from the wilting exposure rather they are thriving and reveling in this intensity. My jalapeno do not seem to be happier, sending out flowers and the fruits that have spent time dangling from their branches seem grow in front of my eyes. For me the glee is trapped within – with their increasing potency. A few weeks ago they were more like bonsai bell peppers but as of today, I can feel the burn. Not everything that is responding to is matching its heat intensity. Mother Nature is also offering moments that are prefect coolants. There are watermelons galore swelling and crowding out anything that is in its way. Clearly, the hotter and sunny it is the more watermelon take-up residence in the garden. The basil is growing tall and bushy, and is requiring a daily deadheading in order not to start seed collecting too early. I have had to take to offering gifts if basil bouquets to anyone who shows to least amount of interest. I have learned a thing or two about cucumbers as well this year. Never be taken in by its innocence as a seedling. It trellises out and about bowling over anything in it way creating a carpet of broad pointed leaves hiding quickly enlarging fruits. And, prolific is an understatement for my batch.

Given me about two good rains a week to help replenish the well, otherwise let it shine.

Cucumber Granita – yields approx. 1-1/2 quarts
3-pound cucumber – peeled and seeds discarded
1-cup raw, organic sugar
1/4-cup fresh lemon juice
1/4-cup lemon balm leaves

Roughly chop the cucumbers.

In a 1-quart saucepan place the cucumbers, sugar and one-cup of water,

and bring to the boil. Shut off the heat and allow it to cool.

Place the cucumber mixture, lemon juice and lemon balm into a blender. Process until completely smooth.

Transfer the cucumber mixture into a 9x9 pyrex pan and place in the freezer. After about 2 hours remove from the freezer and scrape the mixture with a fork, loosening the frozen edges and mixing with the more liquid center.

Continue the process over an 8 hour period.
Serve scraping the granita into individual glasses.

Honey-do

Heading back to NYC for a week and I just had to head out at first light this morning and say good-bye. Some last minute weeding, a pruning of yellowed, energy zapping leaves and then, a quick scan for larvae. Damn, I should have left a diagram highlighting, which plants were prone to having eggs deposited upon them. Got to pull myself together. Just take it all in knowing all will be perfect. I have appointments and work to attend to that cannot be performed remotely, so adieu until the week has passed.

Now, I have left explicit instructions on what to do, which herbs were starting to flower where there will be vegetables within days of eating. As well as, how I’ve been sprinkling the morning coffee grinds and tea dregs over the garden, and which spot was to be next to receive this daily dusting of fertilizer. Do not forget to turn to compost pile at least once while I am gone, heck don’t forget to compost. I also left a plea to hand water once or twice for the oscillating sprinkler head is convenient it does not do the job I need done – the two chili pepper plants in the far corner are a be stunted and I fear not getting their share of water.

Phew, it is exhausting both physically and psychologically to grow things…I cannot imagine if I had children how I would ever let them out of my sight. I’d hate to miss anything not to mention my obvious enjoyment I get for controlling as much as I can. Really it is the commitment made and the desire to see a fruitful, bountiful outcome. The truth of the matter I am anxious to hit the farmer’s market and compare notes with some of my favorite vendors, perhaps, I hope, get some tips for my lagging lavender

and recalcitrant chamomile. Not to mention, indulge in the fruits of someone else’s labor. Maintaining a garden, farm or windowsill with life sustaining life is journey fought with anxiety, love and promise – I have an even greater appreciation for those who venture out onto their land tending plots that is not for a household but a village. This gardening dilettante bows to their energy, knowledge and survival forever grateful that they are out there to catch me when I fall.

Cucumber Salad – yields 4 servings
1/2-pound cucumber
3-scallions
1/4-cup lemon balm leaves – roughly chopped
2-tablespoons lemon thyme leaves – roughly chopped
2-tablespoons sorrel leaves – roughly chopped
3-tablespoons rice vinegar
2-tablespoons olive oil
Salt and pepper to taste

Slice the cucumber into 1/8-inch thin rounds. Toss all ingredients together, and allow it to sit for an hour or so before serving.

Pickled

On the lower Eastside of New York City, wedged between the ever expanding Chinatown and terminally hip Soho, remains a spot that transports me back to an era gone by. Here lays a world that once belonged to the immigrants from Eastern Europe. These are the people that my family comes from, and its traditions and tastes are firmly ingrained in me -- even after a century and half since my great-grandparents arrived here. We were not a special family, just your average middle class family with a background rooted in the belief of a better life, full of hopes and dreams. That was the inspiration I was lead to believe that drove my potato-picking peasant-class ancestors to this land of opportunity.

As a child my parents would take us into Manhattan on Sundays from our culturally vacant Long Island hometown in order to experience the theater or a museum, and then of course, a stop in the lower Eastside. There around the infamous Delancey Street one could get anything, and at such a bargain. It was a shopper's paradise. Personally, I wasn't a shopaholic, and quickly bored of all these stores and their endless price slashed selections. How many pair of underwear did I need? What I really waited for was the visit to the pickle man. On Essex Street there stood the last vendor of pickles from the barrel in New York City. I loved this shop that occupied a small alcove on the street with just a simple awning to protect the pickle man from the elements. They sell not just the ubiquitous pickled cucumber, but peppers, tomatoes, cabbages (a.k.a. sauerkraut) and onions. The cucumbers come in a variety of sizes and preparations -- and I was always partial to the tiny, sour garlic ones, as opposed to the more mild half and half ones that my mother coveted.

















Garlicky Cucumbers
4 pounds Kirby cucumbers (approximately 3 inches long)
1 quart distilled white vinegar
2 cups bottled water
3/4 cup kosher salt
5 large cloves garlic – sliced thin
1 tablespoon whole black peppercorns
1 teaspoon brown mustard seeds
1/4 cup packed loveage leaves (or the heart of celery)

Wash the cucumbers very well removing any blossom that may be attached. Sprinkle half of the garlic, pepper, mustard seeds and loveage leaves on the bottom of the jar, using the remaining half in the center of the jar. Pack the cucumbers snuggly standing-on-end in a clean 1 gallon glass jar with a rubber ring seal.

In a 2 1/2 quart sauce pan bring the vinegar, water and salt to the boil, and simmer for 3 minutes. Remove from the heat and while still hot carefully ladle the vinegar solution over the cucumbers making sure to come at least a 1/2 inch about the cucumbers with the vinegar solution. If not add some additional to fully cover the cucumbers. Cover securely and place in the refrigerator for 2 to 3 weeks.