tag:blogger.com,1999:blog-5839454046304625642024-03-14T03:06:09.041-05:00Shady CharacterShady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-583945404630462564.post-47418124898871987172013-01-15T15:34:00.001-06:002018-03-05T15:57:22.638-06:00I’m MovingI published my first blog on this site back when it was Blogspot back in 2004. For the last year and a half I’ve run a little experiment posting my blog entries both here and at an account I created on Wordpress. While the Blogger account is getting ten to fifteen times as many views—perhaps because it’s the one I usually link to in my facebook statuses--the Wordpress version generates more actual responses from readers. Since it’s apparent something about the Wordpress site just works better I’m shuttering this version for now.<br />
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Whether you are one of my regular readers or this is your first time here, I hope you’ll follow my future posts at <a href="https://driftlessroots.wordpress.com/" target="_blank" title="https://shadycharacter.wordpress.com/">https://driftlessroots.wordpress.com/</a><br />
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<br />Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com0tag:blogger.com,1999:blog-583945404630462564.post-78589164816339027052012-07-19T07:52:00.001-05:002012-07-19T07:52:25.471-05:00Bugging the Bugs that Bug the Beans<p>About five weeks ago I started seeing something on my bush beans. I was expecting them and knew what to look for.</p> <p><a href="http://lh5.ggpht.com/-dZ8GPmX3e2I/UAgC5ozyLUI/AAAAAAAAC8M/gWgGmJeZLcs/s1600-h/Mex%252520Bean%252520Beetle%252520Eggs%25255B2%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="284" alt="" src="http://lh4.ggpht.com/-DfbeAMyG4r8/UAgC62EQHNI/AAAAAAAAC8U/qc-5eBpdBLc/Mex%252520Bean%252520Beetle%252520Eggs_thumb.jpg?imgmax=800" width="400" /></a></p> <p>Those pretty yellow bumps are the eggs of a Mexican bean beetle. The adults, which I don’t have any of my own pictures of, resemble ladybugs. They are related, but the bean beetle has more of an orangey color and small spots in horizontal bands. </p> <p>When the eggs hatch you can find the larvae feeding on the underside of leaves. They’re yellowish as well and are covered with spines.</p> <p><a href="http://lh5.ggpht.com/-qJtZR2ZS95M/UAgC7m9S3KI/AAAAAAAAC8c/EkpCh-ap0Q4/s1600-h/Larva%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="380" alt="" src="http://lh6.ggpht.com/-pmhzjQdyHFo/UAgC8fhAzgI/AAAAAAAAC8k/Nhjyyv8-YpQ/Larva_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a></p> <p>The adults and larvae feeding on the leaves of the bean plants can obviously do a lot of damage. What I find interesting is that they appear to like some varieties of beans more than others. In this picture there are three rows of beans. From left to right they are Black Valentine, Jacob’s Cattle Gasless and Lina Cisco’s Birdsegg. </p> <p><a href="http://lh3.ggpht.com/-QQd4-bC-MEM/UAgC-8IXjNI/AAAAAAAAC8s/-TDZjHeg31k/s1600-h/Three%252520Beans%25255B3%25255D.jpg"><img title="Three Beans" style="display: block; float: none; margin-left: auto; margin-right: auto" height="347" alt="Three Beans" src="http://lh4.ggpht.com/-G2-ixiVkVXU/UAgC_9nIhhI/AAAAAAAAC80/HWod05FF6sY/Three%252520Beans_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a></p> <p>Notice anything? It looks like the beetles don’t especially care for the Black Valentine compared to the other two. They’re also more or less leaving my white kidney and pole lima  beans alone.</p> <p>So how does one control them in an organic garden? At first I was doing the simplest approach—removing and destroying the eggs and adults whenever I found them. But given the number of bean plants I have and the fact that I can’t get to the garden every day that approach wasn’t going to do much. </p> <p>Here’s one of the advantages of having a plot in a community garden. I and several other gardeners on the committee were charged with monitoring our bean plants and reported when the first eggs were spotted. Whoever was in charge of such things then ordered some predatory wasps that, being really, really pricey are out of the range of most home kitchen gardeners. The timing of the wasps’ release is very important so they are shipped overnight just before they emerge.</p> <p><a href="http://lh5.ggpht.com/--4YlUi57GsE/UAgDBCkAkEI/AAAAAAAAC88/w122F1miJwM/s1600-h/Wasp%252520Bag%25255B2%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="306" alt="" src="http://lh4.ggpht.com/-MDxp03Gq-gw/UAgDB7ncNkI/AAAAAAAAC9E/ltvdprEWS40/Wasp%252520Bag_thumb.jpg?imgmax=800" width="400" /></a> </p> <p>A little mesh bag is hung inside the bean plants (I moved this one out for a picture) so the wasps don’t have to go far. They’re very tiny and I haven’t seen any. The wasps lay their eggs in the bean beetle larvae where they hatch, feed on the beetle thus killing it, pupate and then emerge to start the cycle all over again on more larvae. These little buggers are gruesomely effective. This is the third year I’ve been growing beans here and the first time the beetles have been noticeable. The wasps have been used in the past and other gardeners report that they worked very well in knocking back the beetles for several years. My plants are forming beans that should mature and be harvestable. With some luck next year’s crop won’t have to suffer this kind of infestation.</p> <p>Using the wasps to treat for the beetles is an example of a biological control. Do you employ biological controls in your garden? </p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com3tag:blogger.com,1999:blog-583945404630462564.post-82591252749820602142012-07-12T07:02:00.001-05:002012-07-12T07:02:53.201-05:00Tommy Bound<p><a href="http://shady-character.blogspot.com/search/label/Tommy" target="_blank">Tommy the San Marzano tomato</a> is growing by leaps and bounds. All of our tomato plants are thanks to the organic compost I planted them with and regular watering during this annoying drought. I’ve had to pay close attention to keep them from growing into an unrestrained tangle. Last year I tried pruning and staking my tomato plants. It’s not just my inner Bondage Master at work, either. Tomato plants are vines. Except for varieties that have been bred to stop growing at a certain height, they continue to grow through the season and can become a big, sprawling mess. I prefer to keep my plants up off the ground. I do this by pruning them to one or two main vines and tying them to upright stakes.</p> <p>Pruning tomatoes is pretty simple once you get the hang of it. On a tomato vine the leaves grow out each side as the vine grows longer. Left to its own devices, another branch of the vine called a sucker would sprout from the vine right above each leaf. Here’s a pencil-sized sucker that I’ll remove to keep the vine restrained. The vine is on the right, the leaf is on the left and the sucker is sticking up between them.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-QMXKeCPsXhA/T_680hFxNgI/AAAAAAAAC7A/32NIQCw6R7M/s1600-h/Sucker%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh6.ggpht.com/-QiF9jWelzww/T_681uCZ2oI/AAAAAAAAC7I/6VH6AtyGxPU/Sucker_thumb%25255B3%25255D.jpg?imgmax=800" width="400" /></a> </p> <p>To remove suckers I just snap them off with my fingers if they’re small, or snip them with shears if they’ve gotten big and woody. Then the plant looks like this. The spot where the sucker was removed right in the middle.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-DQS3wTL1n-s/T_682kGcEOI/AAAAAAAAC7Q/6l4yG3yUUfs/s1600-h/Pruned%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh6.ggpht.com/-wXuS7haGeqQ/T_683WcarhI/AAAAAAAAC7Y/Zjx4iW7juIc/Pruned_thumb%25255B3%25255D.jpg?imgmax=800" width="400" /></a> </p> <p> </p> <p>The second part of this equation is keeping the pruned vines up off the ground. Those wire tomato cages you see everywhere? They’re pretty much worthless for any but the smallest plants. I use wooden or plastic-coated steel stakes eight feet in length buried about eighteen inches in the ground. The vines are tied to the stakes using old t-shirts ripped into strips. The fabric is soft and doesn’t cut into the vines if they blow around in the wind. I first tie the strip tightly around the stake, then bring the vine next to the knot and tie a loose loop around it so it has some room to move and grow.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-ZKXCMlemsw4/T_684Xc6rRI/AAAAAAAAC7g/JMq6UA0i6hk/s1600-h/Tied%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="328" alt="" src="http://lh5.ggpht.com/-AlHqCa4x48s/T_685OX--4I/AAAAAAAAC7o/2qEhK-JInB8/Tied_thumb%25255B3%25255D.jpg?imgmax=800" width="400" /></a> </p> <p> </p> <p>Why go to all this effort? It’s more than just keeping the garden neater. The spores of diseases that can damage the leaves and fruit of tomatoes are harbored in the ground. Splashing rain—assuming we ever get any again—would move the spores up onto the plants more easily if they’re laying on the ground. Also, by keeping the plants slender and up in the air, they dry off quicker. It’s also been claimed that by limiting their growth this way that they produce less fruit but that it’s larger. That may be true because last year I had some pretty big tomatoes. I don’t particularly want larger fruit, but I do want the other benefits of pruning and staking. Training the plants this way also makes it easier to monitor and pick the fruit. Less stooping is always welcome.</p> <p> </p> <p>Thanks to this tough love Tommy and his friends are coming along well in spite of the uncooperative weather. Before long these green tomatoes will be ripe and ready for eating and preserving.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-MGSRVA9k_vY/T_686KiUPbI/AAAAAAAAC7w/K4E8h-cCBh8/s1600-h/Green%252520Tomatoes%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="320" alt="" src="http://lh5.ggpht.com/-oO7oEt5g3Nc/T_686_uPWLI/AAAAAAAAC74/XJALUvRIe5Q/Green%252520Tomatoes_thumb%25255B3%25255D.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>How do you grow your tomatoes? Do you prune and stake them? I’m interested to hear about others’ experiences and what they’ve learned.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-63993235998173510032012-07-04T19:05:00.001-05:002012-07-04T19:08:22.784-05:00Bee News Updates: Bad, Good and Good!<p>Life's that thing we all do that requires taking some bad with some good and hopefully making the best of things along the way. We’ve had bad and good news lately regarding the bees, but fortunately the good is winning out.</p> <p> </p> <p>When we were out adding supers to a couple of the busier hives in the country apiary the other day we got the bad news: An elderly neighbor who had problems with the way we were keeping our bees –he thought we should have them in the shade!—was still pestering our host. In the interest of maintaining good relations, we agreed to move them to a new location. Fortunately, and I mean <em>really</em> fortunately, another neighbor of our previous host was not only willing to host them, she has a nearly ideal spot, doesn’t mind how many we have, and says we can keep there for the foreseeable future! On top of that, I’ve renewed an acquaintance from twenty-plus years go. With a new site available, we screened off the entrances, tied and taped the hive components together and loaded them on and in The Other Mark’s van.</p> <p> </p> <p><a href="http://lh4.ggpht.com/-_FE7s4gePPc/T_TaRarCQxI/AAAAAAAAC6M/wmLajqBi50M/s1600-h/Hives%252520on%252520Van%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh4.ggpht.com/-5XTXSSBvUPM/T_TaSjxtC4I/AAAAAAAAC6U/SmxI1lgI5CM/Hives%252520on%252520Van_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>A short drive later we had them placed and leveled. The whole process went quickly and smoothly and we never suited up or used smoke. We put brush and boards in front of the entrances so they’d be confused when they emerged and have to reorient to their surroundings. This should keep them from trying to fly back to their previous location when they come back in from foraging. Fingers crossed.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-OcQACxTXQEw/T_TaTp6TLvI/AAAAAAAAC6c/zT6XomRBWe0/s1600-h/Hives%252520New%252520Home%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh4.ggpht.com/-VX6w3tOnOR8/T_TaUR9uwwI/AAAAAAAAC6k/WtZ5d11dDjA/Hives%252520New%252520Home_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a>  </p> <p></p> <p> </p> <p>The other news concerns the queen cells we installed when we did the splits as related in my previous post. The split we made from Margaret, the booming package hive, had its queen emerge normally, but the one we made from Mary and placed in our back yard never emerged at all. I was able to obtain another VSH queen cell and install it a week after the first one. Today I opened the hive to check and found an encouraging sight.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-zCrRwlbIx_E/T_TaVcsZ6HI/AAAAAAAAC6s/onzvAQd1thQ/s1600-h/Ruby%252520Emerged%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="305" alt="" src="http://lh5.ggpht.com/-W6gFiaNwm-c/T_TaWRZnHtI/AAAAAAAAC60/q59N-KBhloQ/Ruby%252520Emerged_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a> </p> <p> </p> <p>See how the end of the cell is opened in a nice, neat circle? That indicates that the queen, the “real” Ruby for record-keeping purposes, emerged normally and should be somewhere in the hive. I didn’t go looking for her. I’ll leave the hive alone for a couple of weeks to give her time to mature and mate and then do a full inspection to see if she’s started laying eggs. Wish her luck!</p>Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com3tag:blogger.com,1999:blog-583945404630462564.post-25792662696535517402012-06-24T08:41:00.001-05:002012-06-24T08:41:03.796-05:00That Time I Did the Splits<p>Yesterday morning The Other Mark and I got together at the apiary and did splits. We had been discussing for a while whether we could or  if we should even try. With the input of more experienced beekeepers we decided to go ahead and give it a try. What? You knew I was talking about beekeeping, didn’t you?</p> <p>The Dane County Beekeeping Association received a grant to obtain and propagate Varroa Sensitive Hygiene Queens. In brief, these queens have been selectively bred for behavior that protects their hives from a plethora of pests and diseases greatly reducing the need for nasty chemical interventions. And they’re expensive. The grant and generous work of one of our members allowed others in the association to purchase them for much, much less so I ordered two intending to use them to requeen the two package hives we got back in May. Then, we learned at the last meeting that we could use these queens to make new hives by splitting our existing ones</p> <p>Splitting a hive involves removing frames of brood, pollen and honey along with any bees on them from an existing hive and putting it into an empty hive to start a new colony. This is one of the honey frames we took from Mary, the hive we rescued from a wall. We also took a couple of frames with brood in various stages including capped, and another frame of honey and pollen.</p> <p><a href="http://lh6.ggpht.com/-WMOSbeDdxis/T-cY1_o_CTI/AAAAAAAAC5I/cBhaix2uNMY/s1600-h/Mary%252520Honey%25255B6%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh6.ggpht.com/-cpC7kbqv6W8/T-cY2n2kLII/AAAAAAAAC5Q/BuwFMJ5XS-g/Mary%252520Honey_thumb%25255B4%25255D.jpg?imgmax=800" width="400" /></a> </p> <p>The queen cells were brought home in a wooden block that had holes drilled to accommodate them. The queen cell hangs down from a little plastic cup. How it’s constructed I don’t know but I should read up on that. It’s doubtless an interesting process. We selected a frame that had a nice patch of brood in various stages of development…</p> <p><a href="http://lh3.ggpht.com/-ZGNIbZgiosA/T-cY3bTy6xI/AAAAAAAAC5Y/AjdE9Imm6zs/s1600-h/Mary%252520Brood%252520and%252520Cell%252520Block%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh4.ggpht.com/-LJokb_ZyVcM/T-cY4X-HcUI/AAAAAAAAC5g/4MThr4IZaWI/Mary%252520Brood%252520and%252520Cell%252520Block_thumb%25255B3%25255D.jpg?imgmax=800" width="400" /></a></p> <p>…and just jammed the cell into the middle of it maintaining the vertical orientation.</p> <p><a href="http://lh4.ggpht.com/-YMQsbPv3IP4/T-cY5TBvAvI/AAAAAAAAC5o/lsKwFW0REtI/s1600-h/Mary%252520Cell%252520Installed%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh3.ggpht.com/-p-KV-eufvGY/T-cY54z42WI/AAAAAAAAC5w/NmWBm9LlqdM/Mary%252520Cell%252520Installed_thumb%25255B3%25255D.jpg?imgmax=800" width="400" /></a></p> <p>Then, we placed the frames in their boxes and, in the case of the split we took from Margaret, positioned the hive on the last vacant stand in the apiary. The one from Mary—and this is the exciting part!—I loaded into my car and brought home to a spot I’d prepared in the back yard. Meet Ruby.</p> <p><a href="http://lh5.ggpht.com/-hSmzKESmKbA/T-cY63Ea2QI/AAAAAAAAC54/KU9mQY0WUyk/s1600-h/Ruby%25255B5%25255D.jpg"><img title="Ruby" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="300" alt="Ruby" src="http://lh3.ggpht.com/-gJXPb60EylM/T-cY7v-9AsI/AAAAAAAAC6A/2WhmVgxbcNc/Ruby_thumb%25255B3%25255D.jpg?imgmax=800" width="400" border="0" /></a> We did the splits early in the morning before the foragers had started flying for the day. When I got home and removed the screens we’d stuck on for transport they slowly, placidly began coming out to explore their new home. By mid-morning there were a good number of gentle, relaxed bees flying around the hive. I spent a good part of the day just watching them.</p> <p>This is the time of year to be getting a beehive ready for winter, believe it or not, and that’s done by making sure you have a young, laying queen in residence. These queens should emerge in a few days, spend about another week maturing and then yet another week or so after that making mating flights. After that, we should start seeing eggs in the new hives. Our fallback plan, should the new and/or existing hives not be strong toward the end of summer, is to remove the old queens and combine each new hive with an old one. I’m really hoping it doesn’t come to that.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-1405396609901725072012-06-13T06:33:00.001-05:002012-06-13T06:33:13.941-05:00Tommy Gets Buried<p> </p> <p>It’s been quite a while <a href="http://shady-character.blogspot.com/2012/03/tommy-turns-18.html" target="_blank">since I reported on Tommy’s progress</a> so I thought it was time I tried to catch up. He’s been busy! </p> <p> </p> <p>On May 14 Tommy was moved to his final home in the garden. Earlier I had installed stakes for all the tomato plants and sowed buckwheat as a spring cover crop. The buckwheat didn’t do so well because the weather turned cool again as soon as I planted. Still, some came up so I now know what it looks like for future reference.  Anyway, here’s how I transplant tomatoes:</p> <p> </p> <p>Start with a sturdy plant you’ve either started from seed yourself or purchased from a local grower or friend. I’ve read that you’re actually better off with a shorter, sturdier plant than an impressively tall one. My plants got a bit taller than I would have liked because I started some of them too early and I even ended up transplanting them a couple weeks before I expected to because the weather was so nice. Thank you, Global Climate Change!</p> <p> </p> <p><a href="http://lh6.ggpht.com/-bmIKlePcxpw/T9h6TqdD9zI/AAAAAAAAC30/9Qts2RBDkIY/s1600-h/InPot3.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="537" alt="" src="http://lh5.ggpht.com/-yvOV3x6L9d4/T9h6VA2Ip9I/AAAAAAAAC38/ekcq8kqynP4/InPot_thumb1.jpg?imgmax=800" width="400" /></a> </p> <p> </p> <p>Next, I dug a hole a few inches from the stake. A deep one. Most plants you buy or grow for your vegetable or perennial garden should be planted in the ground at the same level they were at in the pot. Not so with tomatoes. If you pull off some of the bottom leaves and put the plant in the ground deeper, it will grow roots all along the buried section of stem and make for a stronger plant. Tommy was probably a good eighteen inches tall at this point so I buried about another six inches of stem.  Alternatively you can also dig a horizontal or slanted hole and lay the plant down but I like to have the initial roots deep.</p> <p> </p> <p><a href="http://lh4.ggpht.com/-8VdJ_Ao5inM/T9h6WJO7kEI/AAAAAAAAC4E/i1z1amKc1TU/s1600-h/Hole4.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="355" alt="" src="http://lh4.ggpht.com/-t8gu6LdQXOQ/T9h6XN2XNyI/AAAAAAAAC4M/eoPI4rc0W5M/Hole_thumb2.jpg?imgmax=800" width="400" /></a> </p> <p> </p> <p>I dug the hole even a little deeper than I wanted it to finally be and put a big handful of compost in the bottom. <em>Then  I watered the hole.</em>  That’s right, I watered the hole. Think about it. Where are Tommy’s roots going to be when he goes in there? And when he’s all good and planted how long do you think I’d have to water to get the soil down around those roots wet? </p> <p> </p> <p>Next I gently removed Tommy from his pot and placed him in the hole. </p> <p> </p> <p><a href="http://lh3.ggpht.com/-Z7QAOOtuzw0/T9h6Ys5kMEI/AAAAAAAAC4U/ywiOxAwKx5I/s1600-h/InHole3.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh3.ggpht.com/-O7t_deeeFS8/T9h6ZR1tvTI/AAAAAAAAC4c/nkwP7aE2Qbs/InHole_thumb1.jpg?imgmax=800" width="400" /></a> </p> <p> </p> <p>I backfilled with the soil I removed to make the hole with out stomping, tamping , or even patting. I want rainfall and irrigation water to infiltrate down and around and into that soil and leaving it a little on the uncompressed side facilitates that, so I let it settle on its own. Halfway through the backfilling I watered again just for the heck of it.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-Kj48eUmJ3Bs/T9h6a1Y5UYI/AAAAAAAAC4k/kr1Itb1Zhrc/s1600-h/Waterered3.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="305" alt="" src="http://lh6.ggpht.com/-zeQLnp54xUg/T9h6bzEqopI/AAAAAAAAC4s/dTpJcFhTsTY/Waterered_thumb1.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>When I’d finished returning all the soil to the hole I tried something new. Last year I had some issues with blossom end rot. It looks like a disease, but is actually caused by a deficiency in calcium uptake. It’s probably more pH related than the actual presence of nutrient in the ground but I threw some crushed oyster shell around Tommy and lightly scratched it into the soil. I don’t really expect it to help all that much, but I’ve got pounds of it on hand from my old Chinese-slipper-orchid-growing days. </p> <p> </p> <p><a href="http://lh5.ggpht.com/-AjADCDMQYsw/T9h6dP7orVI/AAAAAAAAC40/ketSyos6bxo/s1600-h/OysterShell3.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="333" alt="" src="http://lh4.ggpht.com/-EiRNS7U5xAc/T9h6eGNLlKI/AAAAAAAAC48/8346KwqIeMs/OysterShell_thumb1.jpg?imgmax=800" width="400" /></a> </p> <p> </p> <p>Next time things get  a little kinky with young Tommy and his friends. </p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-67080176315275816552012-05-01T11:23:00.001-05:002012-05-01T11:23:49.707-05:00The Queen is Dead? Long Live the Queen!<p>A little over two weeks ago we obtained our first colony of bees via a route I hadn’t quite planned on. <a href="http://shady-character.blogspot.com/2012/04/we-have-our-first-bees.html" target="_blank">Armed with a saw, crowbars and various other pieces of equipment we extracted from the wall of a house.</a> When we were done we were not sure whether we had gotten the queen or not. Since installing them in a Langstroth hive the bees have been coming and going, bringing in pollen which is an encouraging sign.</p> <p>Yesterday we finally opened the hive for the first time to see what was really going on in there. The anticipation was killing me. It wasn’t a pretty sight, but considering how it was established, we weren’t surprised. One of the two boxes of frames had only empty cells and capped brood we presumed was dead since the bees weren’t on that comb to speak of at all. In the other box we did find nectar and honey stores, lots of workers, lots of drones, and no eggs or larvae. We also found queen cells!</p> <p><a href="http://lh4.ggpht.com/-7NHaONc7ROw/T6AODlCB4cI/AAAAAAAAC3I/-rGr92L7N08/s1600-h/Queen%252520Cells%25255B5%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="384" alt="" src="http://lh4.ggpht.com/-pGNMnlBgx-s/T6AOEpahwkI/AAAAAAAAC3Q/Z5ZL0l3MSME/Queen%252520Cells_thumb%25255B3%25255D.jpg?imgmax=800" width="450" border="0" /></a></p> <p>The queen cells we saw were opened on the side like these two. This is the result when the first queen emerges and then goes around destroying her rivals. It means that there may be a virgin queen wandering around in the hive. The weather here has been cool and overcast for a while now. If she’s in there, Mary, or perhaps we should say Mary II should come out on a mating flight some sunny day and then eventually start laying eggs. This would be the ideal outcome of this situation since that would perpetuate the genes from the queen that had a hive survive through the winter. I’m crossing my fingers and hope to report good news before the end of May.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com3tag:blogger.com,1999:blog-583945404630462564.post-61085480328164024852012-04-26T18:03:00.001-05:002012-04-26T18:03:38.738-05:00Free Dinner!<p>OK, I exaggerate. It’s the last time, I promise. But today I did score some comestibles free of charge by doing a little foraging while hiking on some beautiful public land. I wish I knew more of the edibles out there, but for the time being we were focused on one seasonal treat I frankly don’t even like all that much.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-PngL76YLsNo/T5nUOmWD8rI/AAAAAAAAC2E/HbVKl7kkYP8/s1600-h/Morel%252520and%252520Mustard%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="400" alt="" src="http://lh3.ggpht.com/-1iXHpGavcZI/T5nUPU-8luI/AAAAAAAAC2M/eaG0-CZdgrI/Morel%252520and%252520Mustard_thumb%25255B2%25255D.jpg?imgmax=800" width="393" /></a></p> <p> </p> <p>That ugly fungus is a morel, a member of the genus <em>Morchella</em> but I couldn’t tell you which species.  If you live where they grow, I don’t need to tell you some people are positively crazy for them. The appear for a brief period in the spring and lure hundred, probably thousands of Midwesterners to the woods. I found a few while hiking with friends today so they’re going to work their way into dinner somehow. Right now the dish in the lead combines them with shallots and brown rice. That will make a nice accompaniment to the main course which features the leaves you see to the left of the morel.</p> <p> </p> <p><a href="http://en.wikipedia.org/wiki/Garlic_mustard" target="_blank">Garlic mustard</a>, is an invasive exotic weed that, unfortunately, carpets much too much of the woodlands of this region. Its only, meager saving grace is that it’s edible. So, in the event I could find some inspiration for how to use it this evening I pulled a bundle and brought it home.  Here’s what I came up with:</p> <p> </p> <p><a href="http://lh6.ggpht.com/-fgae--0Z85s/T5nUQIHwjcI/AAAAAAAAC2U/aL1IQeryleM/s1600-h/Hummus%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="291" alt="" src="http://lh6.ggpht.com/-ta4lkdly2eo/T5nUQz4Z-DI/AAAAAAAAC2c/TyNUKOVty0U/Hummus_thumb%25255B1%25255D.jpg?imgmax=800" width="385" /></a> </p> <p>First, we’ll enjoy some hummus that is made with garlic mustard instead of garlic. I was hoping it would be more green.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-K9JqrKweKb0/T5nURgN9FhI/AAAAAAAAC2k/9eEnIapKx1I/s1600-h/Pesto%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="266" alt="" src="http://lh3.ggpht.com/-kH-h5NJF-O0/T5nUSXq4s5I/AAAAAAAAC2s/fusr9QqylcQ/Pesto_thumb%25255B2%25255D.jpg?imgmax=800" width="384" /></a></p> <p> </p> <p>Then I’m going to broil some lambchops and slather them with a garlic mustard pesto. </p> <p> </p> <p>I must say, there’s something uniquely satisfying about stuffing an invasive, exotic weed in the food processor and gleefully mashing the power button.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com5tag:blogger.com,1999:blog-583945404630462564.post-6671205403524403882012-04-19T18:00:00.001-05:002012-04-19T18:00:17.505-05:00Puzzlement in the Carrot Patch<p>I’m puzzled about the carrot seeds I’ve planted. I made seed tape with two varieties of seed I purchased this year following <a href="http://www.gardengirltv.com/how-to-make-seed-tape.html" target="_blank">this method</a> and planted them back during the freaky warm spell that is now decidedly over. A few days later I found a package of those cool spherical Parisian carrots on the share shelf at the community garden. They were dated for sale in 2008. In a what-the-heck moment I grabbed them and sowed them thickly in a row since I didn’t know how long carrot sees remain viable in storage. A week or more later I sowed a couple more rows of the seed tape carrots. Here’s the result.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-78VgaHYSKC4/T5CY-1KlPFI/AAAAAAAAC1s/3to-L7gTxBE/s1600-h/Carrots%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh6.ggpht.com/-Lo-7crVi738/T5CZAAS9b3I/AAAAAAAAC10/hpNSf6K66qc/Carrots_thumb%25255B2%25255D.jpg?imgmax=800" width="400" /></a> </p> <p>See that fuzzy green strip in the middle of the five rows? Those are the old Parisian seeds planted <em>after</em> the supposedly fresh, seed tape seed.  There is one seedling popped up in the first seed tape planting. Otherwise nada. Several factors need to be considered here like the quality of the new seed—I did go with the “low bid,”—the interaction of the clayey soil and the tape tissue, heck, it could even be that the hi-liter I used to mark the seed locations is an inhibitor. Regardless, I’m disappointed since we were hoping to grow lots of carrots this year. It may be time to buy different seed and start all over. What do you think? I really wanted those Atomic Red carrots.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com0tag:blogger.com,1999:blog-583945404630462564.post-73001738201113811552012-04-16T18:02:00.001-05:002012-04-16T18:02:40.318-05:00Banana Appétit!<p>Today I whipped up a batch of something I wouldn’t have even considered until recently. You see, all my life I’ve believed I have an allergy to bananas. It’s never been a problem since they’re pretty easy to avoid and I don’t even care too much for the smell of them. That all changed on our trip last February to Costa Rica. At the last place we stayed, we were served a sweet, red spread with breakfast that I thought was delicious. It turned out to be Banana Marmalade!</p> <p> </p> <p><a href="http://lh3.ggpht.com/-gE3k3bmgoNY/T4yk7gt4KeI/AAAAAAAAC0M/lF5oCGf2GFg/s1600-h/Bosque%252520del%252520Rio%252520Tigre%252520Banana%252520Marmalade%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="385" alt="" src="http://lh3.ggpht.com/--gYbWHMZo6g/T4yk8Zgh56I/AAAAAAAAC0Q/T-EqMKzXuhw/Bosque%252520del%252520Rio%252520Tigre%252520Banana%252520Marmalade_thumb%25255B2%25255D.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>I’ve never had a problem with the flavor of baked foods like banana bread or cookies so maybe it’s just raw bananas that turn me off. And I’m pretty sure if I ever was allergic I’m not now.  In any case, I asked the lodge owner how it was made and she gave me a quick description but no set measurements. Today I just googled for a recipe and used one that appeared several times in the first page of results. </p> <p> </p> <p>I started with a pound and a half of bananas and a lemon. The recipe also called for the zest of half an orange but since I didn’t have any I used the dried stuff from Penzey’s. And, of course, there’s lots of sugar. Everything just gets dumped in a pot and cooked. I was skeptical at first that there was enough liquid. Having never eaten a raw banana, I always just assumed they were as dry and spongy as they looked.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-Lwcq5SymJPE/T4yk9MyOcJI/AAAAAAAAC0Y/wS9pe8CgVuM/s1600-h/Bananas%252520and%252520Sugar%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh6.ggpht.com/-Ptb6-uln3jU/T4yk9242DYI/AAAAAAAAC0k/u_AI3fCF71E/Bananas%252520and%252520Sugar_thumb%25255B2%25255D.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>Once they got cooking I was surprised at the amount of juice that came out. I kept stirring and cooking them on medium-low heat and watched as the fruit broke down and the mixture got thicker. </p> <p> </p> <p><a href="http://lh4.ggpht.com/-_wNirxzzv9s/T4yk-ZW-F_I/AAAAAAAAC0s/d3wS75UTFwY/s1600-h/Bananas%252520Wet%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh6.ggpht.com/-mdJrUpLVGZI/T4yk_BEhTEI/AAAAAAAAC00/uLp9PJZ25wM/Bananas%252520Wet_thumb%25255B2%25255D.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>Eventually the marmalade took on a translucent sheen and a spoonful on a chilled plate had the right consistency after a quick visit to the fridge. You’ll notice, if you’re as attentive as I think you are, that it doesn’t have the pretty red color that the Costa Rican marmalade had. The lodge hostess told me there were no red ingredients and that the color was just from the caramelization of the sugars. Since my batch was getting thick I was hesitant to push it any farther and end  up with a scorched flavor. Maybe next time I’ll be more daring.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-Fj5hczz1ThM/T4yk_x_vPBI/AAAAAAAAC08/d0RcsUsqfW0/s1600-h/Bananas%252520Translucent%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="300" alt="" src="http://lh4.ggpht.com/-pN1hu3mjqU8/T4ylAuGdk4I/AAAAAAAAC1E/noEd73CioVA/Bananas%252520Translucent_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>I jarred it up and left it to cool before the final tasting. Since it was going in the refrigerator to be eaten right away I didn’t bother with a full-on processing, although the second jar did go in the freezer. Hopefully it’s sugary enough to not expand and break the jar.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-CDNJbFS-a6I/T4ylBAYMIWI/AAAAAAAAC1M/Pu54V5whne0/s1600-h/Jar%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="465" alt="" src="http://lh6.ggpht.com/-3W0oVeoiqQI/T4ylCLDh1BI/AAAAAAAAC1U/cRuBZvwn54Y/Jar_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a></p> <p> </p> <p>Once it had cooled some, I tried it on a piece of toast. Pretty yummy but doesn’t hold a candle to local strawberry jam. Since my strawberry plants are only blooming right now, I don’t think I’ll be jamming any too soon. But this tropical treat might hold us over until the local fruit comes in. My only concern is about the kinds of wildlife it attracts.</p> <p> </p> <p><a href="http://lh6.ggpht.com/--BE_J_u_Kyc/T4ylCxLaQsI/AAAAAAAAC1c/xzt--hKVc2I/s1600-h/Toast%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="421" alt="" src="http://lh4.ggpht.com/-Haw4IAo-IJM/T4ylDt1d99I/AAAAAAAAC1k/tzRGSwH3qc0/Toast_thumb%25255B1%25255D.jpg?imgmax=800" width="400" /></a></p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com4tag:blogger.com,1999:blog-583945404630462564.post-2981681327464902712012-04-14T16:29:00.001-05:002012-04-14T16:29:07.904-05:00We Have Our First Bees!<p><a href="http://lh4.ggpht.com/-PFSocEg6Z10/T4nr9LC2nxI/AAAAAAAACyM/beUsjHahsVQ/s1600-h/Bee%252520Nest%2525201%25255B4%25255D.jpg"><img title="" style="display: inline; margin-left: 0px; margin-right: 0px" height="239" alt="" src="http://lh5.ggpht.com/-7QhKK5e5kR8/T4nr9u1p35I/AAAAAAAACyU/tgZ3h038MvI/Bee%252520Nest%2525201_thumb%25255B2%25255D.jpg?imgmax=800" width="240" align="right" /></a> </p> <p>A couple days ago The Other Mark called to say he had responded to an opportunity to remove a colony of bees from someone’s house. The notice was posted on the local beekeeping group’s listserv and he jumped right in to say we were on it. We loaded up all the equipment we could think of that we might need and headed to the home to check it out and possibly even do the removal right away.</p> <p>When we got there it was sunny and warm enough that the bees were flying in and out of a hole in the siding waaaaay up on the second floor. </p> <p>Fortunately the wall was an exterior screen wall and was easily accessible from the narrow, top-floor deck. After some discussion we decided to postpone attempting to remove it for a couple of days to wait for cooler, overcast weather and an earlier morning start.</p> <p><a href="http://lh3.ggpht.com/-vU9tcB_bFhs/T4nr-vHDrfI/AAAAAAAACyc/plRJZSbvgkU/s1600-h/Deckside%25255B4%25255D.jpg"><img title="" style="display: inline; margin-left: 0px; margin-right: 0px" height="180" alt="" src="http://lh5.ggpht.com/-pFngmx1CYAg/T4nr_EjniaI/AAAAAAAACyk/Q4XnIoOytdU/Deckside_thumb%25255B2%25255D.jpg?imgmax=800" width="240" align="left" /></a> So, this morning we packed up again and headed to the home. When we arrived a peek over the wall revealed that only a couple of guard bees were outside the opening and none could be seen flying around. We had listened with a stethoscope previously to guess at the extent of the colony and planned to start removing siding boards at the bottom and work our way up to try to catch the queen if she ran down when the wall was opened. </p> <p> </p> <p>We all know, of course, that no matter how you plan, there are usually some surprises along the way. When we removed the first siding board thinking we were going to be looking at honeycomb and joists we instead were confronted with a layer of plywood sheathing.  It’s apparent on the left where the wood is damaged from the moisture of the hive inside.</p> <p><a href="http://lh4.ggpht.com/-Go3rh7bQD-A/T4nr_9_ThII/AAAAAAAACys/SDQjyvHhP7o/s1600-h/Plywood%25255B6%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="375" alt="" src="http://lh3.ggpht.com/-DW3GpIROqQQ/T4nsA8nOZiI/AAAAAAAACy0/SKOcnss2-ys/Plywood_thumb%25255B4%25255D.jpg?imgmax=800" width="500" /></a></p> <p>Fortunately the homeowner had a circular saw and with a few deft cuts we were back in business and had the wall open. The colony appeared to be limited to the outermost space between the joists.</p> <p><a href="http://lh4.ggpht.com/-ggp26gqCQ8I/T4nsBqt4U1I/AAAAAAAACy8/dZfid7-yQ0I/s1600-h/The%252520Reveal%25255B6%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="383" alt="" src="http://lh4.ggpht.com/-B1k4e9i4yYI/T4nsCcKxrKI/AAAAAAAACzE/zqUWc9wA3mc/The%252520Reveal_thumb%25255B4%25255D.jpg?imgmax=800" width="508" /></a>  </p> <p>With the wood completely off, we could see that the honeycomb hung approximately three feet down. The Other Mark started cutting off sections and we bundled them into frames with string and rubber bands and placed them in the hive bodies we had brought along.</p> <p><a href="http://lh6.ggpht.com/-StDNr064rm0/T4nsDOtAlUI/AAAAAAAACzM/1LJJ1_aVQNU/s1600-h/The%252520Whole%252520Colony%25255B6%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="675" alt="" src="http://lh3.ggpht.com/-mJ3QnHh61A4/T4nsEWJA4WI/AAAAAAAACzU/C_Z8p6nLHdg/The%252520Whole%252520Colony_thumb%25255B4%25255D.jpg?imgmax=800" width="508" /></a> </p> <p>Since this was when things started to get really busy and really sticky, I didn’t take many more pictures of the process. The homeowners, however had front row seats behind the window and watched the entire rescue, taking pictures and fetching us the occasional useful item.  During the time we were working, the bees were remarkably gentle. There were moments when there were quite a few flying around us, but I only noticed a couple times that they were bumping my mask. I didn’t get any stings and The Other Mark had only one fingertip sting when he was cutting.</p> <p>The colony turned out to be four layers of comb and in the end, we filled up two ten-frame medium hive bodies with lots of comb full of eggs, brood, honey and pollen. They’re pretty messed up at the moment so I hope the bees can clean up and sort things out in their new home. We’re not entirely sure we got the queen but think she might have been in one of the first clumps of bees we dumped in the hive body. Fingers are crossed.</p> <p>The homeowners couldn’t have been more gracious. When we were all done with the rescue  they served us lemonade and we tasted the honey from a clean section of comb that Mark had saved. It was delicious—sweet and remarkably floral!</p> <p><a href="http://lh5.ggpht.com/-TSQ1-lJxoR0/T4nsE2Bk7TI/AAAAAAAACzc/UJVumiBT7tY/s1600-h/Tasty%252520Honeycomb%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="402" alt="" src="http://lh3.ggpht.com/-jXDLlEbpfIg/T4nsFvsHEmI/AAAAAAAACzk/qK8E3QXsmqs/Tasty%252520Honeycomb_thumb%25255B3%25255D.jpg?imgmax=800" width="500" /></a> </p> <p>We securely taped together the hive and drove it to our first apiary where we’d prepared to put our package bees.  This hive has been christened Mary in honor of the homeowner. She wanted to keep the bees alive rather than have them exterminated since she’s become aware of the plight of honeybees over the past several years. The bottom two blue hive bodies contain the comb we removed from the wall. The one above it has empty frames in case they decide they still need more room to expand and the top on is where we placed the comb we couldn’t fit in the boxes for them to clean out and utilize.</p> <p><a href="http://lh4.ggpht.com/-zrtSFphGSAQ/T4nsGkKQUxI/AAAAAAAACzs/Jec_V0ekMGk/s1600-h/Mark%252520and%252520Mary%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="375" alt="" src="http://lh4.ggpht.com/-ytynIybe5Lo/T4nsHfPN_CI/AAAAAAAACz0/m5R7innPfLI/Mark%252520and%252520Mary_thumb%25255B3%25255D.jpg?imgmax=800" width="500" /></a> </p> <p>After they’ve had some time to settle in we’ll check to see how they’re doing, hopefully finding eggs indicating the queen is in there, alive and well. For now they’ve got a big enough task reorienting to their new surroundings and just figuring out how to get in and out of the hive.</p> <p><a href="http://lh5.ggpht.com/-FKDnhBEwYuY/T4nsID8PiYI/AAAAAAAACz8/FkjhrnvLfq8/s1600-h/Bee%252520Crack%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="423" alt="" src="http://lh6.ggpht.com/-T46ytx6RQl4/T4nsIkEGYFI/AAAAAAAAC0E/C2rn_Ku7Ah0/Bee%252520Crack_thumb%25255B3%25255D.jpg?imgmax=800" width="500" /></a></p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-64459171977621641262012-04-01T12:47:00.001-05:002012-04-01T12:47:22.255-05:00Beehives Decorated!<p>Yesterday we gathered a small crowd of the young and the less-young to put the finishing touches on our beehives, aesthetically speaking. Unfortunately the weather was on the chilly and gray side but the activity in the garage was colorful. The Other Mark started out with an explanation of the parts of a beehive and why we wanted to decorate the fronts—to help the bees know which ones are their homes.</p> <p><a href="http://lh3.ggpht.com/-uduf0Ol4XeE/T3iUhNOaM0I/AAAAAAAACwQ/YOQt_oFhcQg/s1600-h/Beehive%252520Explanation%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="318" alt="" src="http://lh6.ggpht.com/-JoTRdPB4V-I/T3iUhwJOB2I/AAAAAAAACwY/lKA70g49-rM/Beehive%252520Explanation_thumb%25255B1%25255D.jpg?imgmax=800" width="333" /></a></p> <p> </p> <p> He then modeled his new bee suit for the amusement of the gathered artists.</p> <p><a href="http://lh6.ggpht.com/-M37UKmTMyCE/T3iUio_7ZsI/AAAAAAAACwg/-qMLw2nZ2Ds/s1600-h/Bee%252520Suit%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="373" alt="" src="http://lh3.ggpht.com/-e_xypV2-f04/T3iUjO4WQHI/AAAAAAAACwo/2KB9KvSmELQ/Bee%252520Suit_thumb%25255B3%25255D.jpg?imgmax=800" width="356" /></a> </p> <p></p> <p>Then we all got to the task of painting. We used stencils to make the job a little easier and faster. They worked really well.</p> <p><a href="http://lh4.ggpht.com/-j7MfSxClxGY/T3iUj6BwFNI/AAAAAAAACww/pufIbIIJzcw/s1600-h/Artists%252527%252520Hands%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="269" alt="" src="http://lh4.ggpht.com/-SJ9JyfJxyDs/T3iUkj9NjvI/AAAAAAAACw4/MUo2zLeB6b0/Artists%252527%252520Hands_thumb%25255B2%25255D.jpg?imgmax=800" width="356" /></a> </p> <p>One of the artists had had a unit on honeybees in school and knew about the dreaded varroa mites.</p> <p><a href="http://lh3.ggpht.com/--dw3vpf2SJ0/T3iUlJgy8TI/AAAAAAAACxA/kmTlSvTQ4_Y/s1600-h/Hands%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="250" alt="" src="http://lh6.ggpht.com/-qyQllC7QAr8/T3iUlua7R5I/AAAAAAAACxI/svZIcNj-jBs/Hands_thumb%25255B1%25255D.jpg?imgmax=800" width="356" /></a></p> <p> </p> <p><a href="http://lh6.ggpht.com/-zLIypNfUtxY/T3iUmj57YyI/AAAAAAAACxQ/-7x8U1ul6SU/s1600-h/Dragonfly%252520and%252520Rose%25255B6%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="273" alt="" src="http://lh5.ggpht.com/-Tary7R2I6Ks/T3iUnIvk4mI/AAAAAAAACxY/v-FLeWFySGo/Dragonfly%252520and%252520Rose_thumb%25255B4%25255D.jpg?imgmax=800" width="356" /></a></p> <p> </p> <p>The Other Mark even enlisted another artist to decorate his new bee suit. </p> <p><a href="http://lh3.ggpht.com/-sZ_38pnF6EQ/T3iUn2arywI/AAAAAAAACxg/QTkAUObWQec/s1600-h/Stenciled%252520Suit%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="267" alt="" src="http://lh3.ggpht.com/-qJv8ryJ7LJY/T3iUoT2BkiI/AAAAAAAACxo/s5BvORccq5M/Stenciled%252520Suit_thumb%25255B1%25255D.jpg?imgmax=800" width="356" /></a></p> <p> </p> <p>Once we had enough boxes done to get us started for the season we moved inside to enjoy hot chocolate and cookies and talk bees. The kids were really interested in all aspects of honeybees and beekeeping so we’re hoping to include them in hiving our first packages and in future apiary visits. </p> <p> </p> <p>The bees will have to be completely insane to swarm and leave these hives!</p> <p><a href="http://lh4.ggpht.com/-iGN_-VTPKVE/T3iUpZAu6NI/AAAAAAAACxw/PdcIlp7YmdY/s1600-h/Finished%252520Boxes%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="327" alt="" src="http://lh4.ggpht.com/-aUGDHOs68No/T3iUqBDPlfI/AAAAAAAACx4/js7QO3zzuZk/Finished%252520Boxes_thumb%25255B1%25255D.jpg?imgmax=800" width="356" /></a>    </p> <p></p> <p></p> <p></p> <p></p> <p>For now the rest of the boxes are back in our basement where I’ll work at adding decorations over the coming weeks. After I posted the plain painted beehives a friend of mine shared <a href="http://www.theslovenian.com/articles/kriz.htm" target="_blank">a link to some Slovenian beehive folk art</a>. Check it out. They’re charming. </p> <p> </p> <p>Have you decorated your beehives? I’d enjoy seeing them if you have. Looking around the Internet, some people have really had fun with making their bees’ homes unique.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com7tag:blogger.com,1999:blog-583945404630462564.post-26462774230057603042012-03-28T16:13:00.002-05:002012-03-28T19:56:26.667-05:00Beehives Painted!<p>After hours of skillfully wielding a paintbrush I’m happy to say all the beehive parts I got from the other Mark have been painted. <a href="http://insect-collecting-rearing.blogspot.com/2012/02/progress-building-our-honeybee.html" target="_blank">He built them</a> and primed them and then I took over from there.  Starting with leftover paint from the garage—sage green--I purchased a small can each of steel blue and lavender to provide some interest. This weekend, provided the weather cooperates, we’ll be gathering with some children and adults to stencil and paint flowers, bees and who-knows-what on the boxes. The additional artwork and different-colored hives should help the bees keep track of which hive is their home. </p><p> </p><p><a href="http://lh6.ggpht.com/-SCBSyrPo7VA/T3N-7hNwwjI/AAAAAAAACtg/mWAVziMtGAA/s1600-h/Beehive4.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="348" alt="" src="http://lh5.ggpht.com/-BakZaMWLhaQ/T3N-8fkUv8I/AAAAAAAACto/k2xhwzXNAIU/Beehive_thumb2.jpg?imgmax=800" width="424" /></a></p>Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com4tag:blogger.com,1999:blog-583945404630462564.post-44761067756928082032012-03-27T15:41:00.002-05:002012-04-11T20:27:06.972-05:00Tommy Turns 18!<p>Here’s <a href="http://shady-character.blogspot.com/2012/03/meet-tommy.html" target="_blank">Tommy</a> on his 18th birthday. It seems like just yesterday that I tucked his little seed into a little wad of ecologically-unsustainable peat but it really has been over two weeks, eighteen whole days. Just look how he’s growing! He’s even cut his first pair of true leaves.</p><p> </p><p><a href="http://lh3.ggpht.com/-QLYTtKHEaHA/T3Il3oVaQVI/AAAAAAAACtA/XMwE-lveWAY/s1600-h/Tommy%252520at%25252018%25255B6%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="398" alt="" src="http://lh5.ggpht.com/-mOqodtpU33s/T3Il4mH45FI/AAAAAAAACtI/76IokejLfgU/Tommy%252520at%25252018_thumb%25255B4%25255D.jpg?imgmax=800" width="448" /></a> </p><p>Tommy is an heirloom cultivar—a portmanteau word from <strong>culti</strong>vated+<strong>var</strong>iety—of tomato called San Marzano and has a long and distinguished history. The original San Marzano tomatoes were grown in Italy in the Eighteenth Century and have been prized since then for their flavor.  Since San Marzanos are heirlooms, it means they are open pollinated. A plant of this variety will pollinate itself and produce offspring that are the same as its parents. Hybrid garden plants can’t do this. Because of this, seed can be saved from year to year. In fact, Tommy was grown from seed I saved last year from a plant I got from a friend. With luck I’ll be able to save seed again this year and keep my own supply of this line going.</p><p>Here is where Tommy will eventually make his home. This is a view looking northeast.</p><p><a href="http://lh6.ggpht.com/-2cp12J3JDSI/T3Il5zKQ08I/AAAAAAAACtQ/fYQ5Ms56QJI/s1600-h/Garden%25255B6%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="331" alt="" src="http://lh3.ggpht.com/-B68DQGyNhhs/T3Il7QI78yI/AAAAAAAACtY/8kEHwh0om_c/Garden_thumb%25255B4%25255D.jpg?imgmax=800" width="441" /></a></p><p>It’s kind of hard to see the beds with the leaf mulch still in place, but in this view you can see that garden is now twelve beds,  each of which is approximately 8’x3’ in size.  The second and third bed from the grass path there in the far corner have been reserved for the tomatoes and peppers this year. I prepared them in advance by installing the support stakes and then seeding the ground with a cover crop of buckwheat. My hope is that the buckwheat will have time to grow and be cut back before tomato and pepper planting time. It will help loosen the soil and then provide mulch.</p><p>Until then, Tommy’s got a lot of growing up to do. I’ll keep you posted on his progress in the coming weeks.</p>Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com1tag:blogger.com,1999:blog-583945404630462564.post-84440484218239786382012-03-23T12:44:00.001-05:002012-03-23T12:44:22.512-05:00French Sorrel<p>One of the interesting phenomena of being able to tend the same kitchen garden year to year is the way the so-called garden seasons can overlap. Garlic planted in the fall emerges in the spring. Biennial crops can be overwintered in the ground, root cellar or crisper drawer to be replanted for seed production. Perennial herbs and fruits return--hopefully--like reliable friends every year. </p> <p> </p> <p>It's that last category I used in my first fresh-harvested dish of the season. <a href="meet" target="_blank">When I inspected the garden recently</a> one of the emerging signs of life was the French sorrel plant. It's an herb I tried last year for the first time, not really knowing it was perennial. Since I was anxious to say "I cooked something from this year's garden!" I grabbed a couple leaves a week later and sliced them up.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-he-zdlWIeJ0/T2y2ZJBMTPI/AAAAAAAACsY/3I7VxKoidQo/s1600-h/French%252520Sorrell%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="332" alt="" src="http://lh4.ggpht.com/-XHdmUYjfZLM/T2y2Z-BUzjI/AAAAAAAACsg/Iphx6Yd8dys/French%252520Sorrell_thumb%25255B2%25255D.jpg?imgmax=800" width="436" /></a></p> <p> </p> <p>Tasting them it was evident the fully flavor hadn’t developed yet. There was a faint hint of lemon and sourness but mostly it just tasted green. I went ahead and scrambled the leaves into some eggs with a little butter. In the end, it wasn’t offensive by any means, but I don’t think it added a whole lot either. In any case, I got my first meal featuring this year’s produce.</p> <p> </p> <p><a href="http://lh4.ggpht.com/-BrBPbgwnbsw/T2y2bPbrsRI/AAAAAAAACso/m1fFndaZGzs/s1600-h/Sorrel%252520N%252520Eggs%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="338" alt="" src="http://lh3.ggpht.com/-I7364v2wiNU/T2y2czePWZI/AAAAAAAACsw/Xcl0C6qtPSQ/Sorrel%252520N%252520Eggs_thumb%25255B2%25255D.jpg?imgmax=800" width="444" /></a>  </p> <p>Now I’m curious about other uses of French sorrel. It’s a productive plant so when I read the traditional recipes for soup or salmon with sorrel sauce I don’t balk at the amount they call for. I wonder if two of my favorite g0-t0 dishes for green leaves could be adapted to accommodate it, saag and pesto. Do you cook with French sorrel? What are your favorite dishes? Please share in the comments if you have a delicious, brilliant idea.</p> <p> </p> <p>Today’s leafy, spring-green post is part of Post Produce hosted by Daniel Gasteiger over at <a href="http://www.smallkitchengarden.net/">Your Small Kitchen Garden</a>. Check it out!</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com4tag:blogger.com,1999:blog-583945404630462564.post-26289843986919959792012-03-21T18:42:00.001-05:002012-03-21T18:42:35.023-05:00Early Spring<p>You already know it and you’ve heard it a dozen times by now, but this weather is insane. The extended stretch of unseasonably warm weather is wreaking havoc with all manner of botanical timetables. Case in point: our Sargent cherry (<em>Prunus sargentii</em>) that we enjoy so much every year is blooming a full month ahead of schedule. Whatever “schedule” means anymore.  Still, it’s welcome beauty.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-E8KHkJeYk-M/T2pnZIk-pQI/AAAAAAAACsI/VdqLiAYndEU/s1600-h/Cherry%2525202012%25255B8%25255D.jpg"><img title="Cherry 2012" style="display: block; float: none; margin-left: auto; margin-right: auto" height="438" alt="Cherry 2012" src="http://lh6.ggpht.com/-40lmx4ha9jM/T2pnaPO7yjI/AAAAAAAACsQ/lpTLL3JhPec/Cherry%2525202012_thumb%25255B6%25255D.jpg?imgmax=800" width="537" /></a></p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-59332884533592951112012-03-11T17:31:00.002-05:002012-03-11T17:31:49.257-05:00Meet Tommy<p>I’d characterize March as the month that has the hardest time making up its mind. The weather changes quickly and even though it looked like this out the back door only a week and a half ago--</p><p><a href="http://lh5.ggpht.com/-qUCkreKiCrc/T10nkaDOIBI/AAAAAAAACqI/oSBuB3auDM0/s1600-h/Snow%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="301" alt="" src="http://lh4.ggpht.com/-rb2jwS7Swy4/T10nlOlyUOI/AAAAAAAACqQ/DxsNhDRPC4c/Snow_thumb%25255B1%25255D.jpg?imgmax=800" width="398" /></a>--today the temperature was in the lower sixties and crocuses and the <a href="http://shady-character.blogspot.com/2009/04/flowers-for-sunita.html" target="_blank">early hellebores</a> are blooming.  Curious as to how the vegetable garden was faring I took a walk and found some green poking up through the leaf mulch. </p><p> </p><p>Spinach that survived all winter and is now sending out new growth</p><p><a href="http://lh3.ggpht.com/-9oNPvP9228A/T10nmFsFrxI/AAAAAAAACqY/S0eMhlUBzP4/s1600-h/Spinach%25255B7%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="212" alt="" src="http://lh6.ggpht.com/-4sN3uYiOgCo/T10nms0KqHI/AAAAAAAACqg/BESVoipDTJM/Spinach_thumb%25255B5%25255D.jpg?imgmax=800" width="294" /></a></p><p> </p><p></p><p>The French sorrel is unfurling red-tinged leaves.</p><p><a href="http://lh6.ggpht.com/-ki35mESiKQ8/T10nnQQXSrI/AAAAAAAACqo/hQXKYgq_Ny8/s1600-h/French%252520Sorrel%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="319" alt="" src="http://lh4.ggpht.com/-XbHtD1CLglI/T10noOJei0I/AAAAAAAACqw/g5knaSBGCQY/French%252520Sorrel_thumb%25255B2%25255D.jpg?imgmax=800" width="276" /></a> </p><p>The patch of alpine strawberries seems to have made it as well. I’ll need to divide and separate these early this season since I essentially unpotted the seedlings and stuck them in the ground as a clump last fall.</p><p><a href="http://lh5.ggpht.com/-_H04FkyazYg/T10no8oEYyI/AAAAAAAACq4/uS9TFduVX84/s1600-h/Alpine%252520Strawberry%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="184" alt="" src="http://lh6.ggpht.com/-_iNmyhyVldE/T10npSTTYqI/AAAAAAAACrA/5GOKmu0rPgI/Alpine%252520Strawberry_thumb%25255B1%25255D.jpg?imgmax=800" width="311" /></a></p><p> </p><p>Only a few of the garlic plants have emerged so far. This one is ‘Music.’</p><p><a href="http://lh3.ggpht.com/-ZREjT6VW2wg/T10nrdwshYI/AAAAAAAACrI/ytmyNVCGsHo/s1600-h/Garlic%25255B5%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="402" alt="" src="http://lh5.ggpht.com/-bxwGTUBmeVk/T10nr_6ACxI/AAAAAAAACrQ/sJ80NHHotaY/Garlic_thumb%25255B3%25255D.jpg?imgmax=800" width="308" /></a> </p><p>The biggest surprise survivor is this battered Green Oakleaf lettuce. </p><p><a href="http://lh3.ggpht.com/-zQ5A9JM-z9A/T10nssLfyjI/AAAAAAAACrY/OqyJBwSCkDA/s1600-h/Lettuce%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="278" alt="" src="http://lh3.ggpht.com/-5iBsc5r12_4/T10ntNEpkaI/AAAAAAAACrg/2jLbmL_nO68/Lettuce_thumb%25255B1%25255D.jpg?imgmax=800" width="305" /></a></p><p> </p><p>Indoors the garden is off to a good start, too. I’ve been sowing seeds in the basement and the first batch is starting to germinate. Which brings me to Tommy.</p><p><a href="http://lh3.ggpht.com/-B0Iqoo_LZYE/T10nt9rquvI/AAAAAAAACro/F0j_jm2PPkA/s1600-h/Tommy%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="277" alt="" src="http://lh4.ggpht.com/-OspBo1Rfezc/T10nub1RZdI/AAAAAAAACrw/uiRUuQtv74A/Tommy_thumb%25255B1%25255D.jpg?imgmax=800" width="305" /></a></p><p> </p><p>At the Co-Conspirator’s suggestion we’ve christened this particular San Marzano tomato seedling Tommy. We’ll be following his progress through the season from the seed starting rack hopefully right to the table. Along the way we’ll share some interesting tidbits about gardening, canning, pickling and cooking. Tommy’s just a little sprout right now, but he’ll be all grown up almost before we notice.</p>Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com5tag:blogger.com,1999:blog-583945404630462564.post-65489733167876575342012-02-22T21:15:00.001-06:002012-02-22T21:15:00.557-06:00Freezing Garlic<p>I’ve been having some anxiety lately surrounding garlic. More specifically, I’ve started to worry that all the garlic we grew and stored last summer wouldn’t last until we’d used it. </p> <p>Garlic is a great vegetable. So many of my favorite dishes include it and it stores so easily that it seemed logical that we should grow a substantial quantity of those funky, fragrant bulbs. In the past, we’ve purchased winter farmers’ market garlic that was dry, dusty and frankly moldy so I wasn’t overly optimistic about keeping garlic in Wisconsin through the winter. When I harvested our crop last summer I hung it in baskets in the basement to cure a while before tying it in garlands to hang in the fruit room/root cellar/server closet—it is the Twenty-First Century after all!</p> <p><a href="http://lh5.ggpht.com/-HO_I0kcPl30/T0WvB2GQNXI/AAAAAAAACoI/yPaUQIhH1ag/s1600-h/Hanging%252520Garlic%25255B6%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="408" alt="" src="http://lh5.ggpht.com/-5oBlc2wdU-4/T0WvClmVE9I/AAAAAAAACoQ/do_6T6je_Js/Hanging%252520Garlic_thumb%25255B4%25255D.jpg?imgmax=800" width="377" border="0" /></a>Since that room is visited frequently, I was keeping an eye on the state of the bulbs and have been happy with how they’ve been keeping. Lately, however, I’ve noticed the outer skins on some of the bulbs I’ve brought up to cook with have been more dry and looser. Also, some bulbs are showing sprouting cloves. They’ve got nowhere to grow at this point and are still safe to cook, but I decided that just in case I’d process and freeze some of them. I selected the remaining five bulbs of ‘Tai Lang’ for this project. Incidentally, I’ve found nothing about this cultivar online; Googling it just brings up my own references to growing it. All I know is I bought it at the <a href="http://www.westsidecommunitymarket.org/" target="_blank">Westside Community Market</a> and the seller said it was hot.</p> <p><a href="http://lh4.ggpht.com/-pL4kjDdINuI/T0WvDZ7dJzI/AAAAAAAACoY/lV-_IJqC5Js/s1600-h/Tai%252520Lang%25255B4%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="295" alt="" src="http://lh3.ggpht.com/-CJEGVE3DVnQ/T0WvERJ4gZI/AAAAAAAACog/7uC8xod3EXc/Tai%252520Lang_thumb%25255B2%25255D.jpg?imgmax=800" width="370" border="0" /></a>The first step in processing garlic for freezing is to peel each individual clove. When I’m doing one or two or five for a recipe I just cut off the root end, halve it lengthwise and then flake away the skin with a knife. To peel quantities of garlic I use a faster method. First, separate all the cloves in the bulb and cut off  the root end. Then, lightly crush them with the flat of your knife. Be careful. You’ll end up with a chaotic pile of garlic cloves and papery skins.</p> <p><a href="http://lh4.ggpht.com/-_0SpCSL5S-M/T0WvFL32MGI/AAAAAAAACoo/ZNTrPsqz7Dk/s1600-h/Smash%252520Cloves%25255B4%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="276" alt="" src="http://lh5.ggpht.com/-IS4ziHEG02Q/T0WvF98oe7I/AAAAAAAACow/Xbhx4X4u-j0/Smash%252520Cloves_thumb%25255B2%25255D.jpg?imgmax=800" width="366" border="0" /></a>Next, get a couple of bowls, preferably stainless steel, that are close to the same size. In a pinch, you can just use a bowl and a plate.  Put your distressed garlic cloves in the bowls and get ready to rumble!</p> <p><a href="http://lh5.ggpht.com/-pQxcwvdkAD0/T0WvGrhtFXI/AAAAAAAACo4/Bzn_b8IaCSY/s1600-h/Bowls%25255B4%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="283" alt="" src="http://lh5.ggpht.com/-LVWdhhoG20c/T0WvHCn3RfI/AAAAAAAACpA/1teppyJIH7g/Bowls_thumb%25255B2%25255D.jpg?imgmax=800" width="376" border="0" /></a></p> <p>Cover one bowl with the other and sha-a-a-ake vigorously. Listen to the tone and you can actually hear when the cloves have been removed from the skins. It’s pretty cool and I’m sure there’s some big-ass industrial machine out there that uses the same principle to do the same thing. Now you just pick the oh-so-tasty garlic cloves out of the skins and set them aside.<a href="http://lh5.ggpht.com/-tWzBhGNdGV0/T0WvH7mMnII/AAAAAAAACpI/8azGU5zuKFI/s1600-h/Cloves%25255B4%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="277" alt="" src="http://lh5.ggpht.com/-YSApluI7lYM/T0WvIjCtUbI/AAAAAAAACpQ/Ib52RKW0SDU/Cloves_thumb%25255B2%25255D.jpg?imgmax=800" width="378" border="0" /></a></p> <p>Next, chop the garlic to make it easier to dispense and use. Either coarsely chop it by hand if you have the time and patience. I didn’t so I used a mini food processor. Don’t overdo it. If you want a finer chop later you can always do it then.</p> <p><a href="http://lh3.ggpht.com/-gOI8n--z0WM/T0WvJdf8JAI/AAAAAAAACpY/qvY4Q99TSzA/s1600-h/Processed%25255B4%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="316" alt="" src="http://lh5.ggpht.com/-qnh7_cB2ssc/T0WvJ4Acp-I/AAAAAAAACpg/Ei6A8vtEHQg/Processed_thumb%25255B2%25255D.jpg?imgmax=800" width="376" border="0" /></a>The final step is to get some protection on those chopped cloves. Drizzle in a little olive oil and stir it into the chopped garlic. A little goes a long way! The key is to coat the cloves without having them swimming in it. Stir thoroughly so that they’re completely coated. The oil will keep the garlic from turning ugly colors and also make it easier to spoon out the quantity you need when cookin’ time comes around.</p> <p><a href="http://lh6.ggpht.com/-RImooekE2QA/T0WvK4CZh7I/AAAAAAAACpo/_2kZ69V80E4/s1600-h/Oiled%25255B4%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="298" alt="" src="http://lh6.ggpht.com/-s3s_rvG4U1w/T0WvLa8rzsI/AAAAAAAACpw/DD2A1XAfmrE/Oiled_thumb%25255B2%25255D.jpg?imgmax=800" width="379" border="0" /></a>Finally, put the oiled garlic in a jar and screw that lid on tightly. Keep it in the freezer and just scoop out however much you need in your future cooking. You’ll thank yourself for putting in the effort now not only for saving yourself the chopping later, but for also saving some produce that may not have lasted until the next crop comes ready.<a href="http://lh5.ggpht.com/-q4d1gHGrhSM/T0WvMPxT0qI/AAAAAAAACp4/t8hE8qNZagU/s1600-h/Jarred%25255B4%25255D.jpg"><img title="" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="379" alt="" src="http://lh6.ggpht.com/-b1FqgYThOGo/T0WvM1vJqsI/AAAAAAAACqA/2UMeQmgzm94/Jarred_thumb%25255B2%25255D.jpg?imgmax=800" width="351" border="0" /></a>How do you keep your garlic? I’d be interested in hearing new ideas on growing and storing one of my favorite crops. Comment or email to share your ideas.</p> <p>This riveting, stem-grinding offering is part of <a href="http://www.smallkitchengarden.net/post-produce/post-produce-feb-2012-anticipation-for-a-kitchen-gardener" target="_blank">Post Produce,</a> hosted by Daniel Gasteiger over at <a href="http://www.smallkitchengarden.net/" target="_blank">Your Small Kitchen Garden</a>. Check it out!</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com9tag:blogger.com,1999:blog-583945404630462564.post-54550566191872515252012-02-16T14:38:00.001-06:002012-02-16T14:38:02.815-06:00El Día de San Valentín<p>On Monday we returned to cold, white Wisconsin from some time in hot, colorful Costa Rica. What a letdown. Fortunately Tuesday was a holiday, I’m still layed off this week, and one of the mementos we brought back from Puerto Jiménez was a cookbook. All the means to compensate for having to come home were in place. The book is “Gallito Pinto: Traditional Recipes from Costa Rica.” I consulted it to devise a menu and went grocery shopping.</p> <p> </p> <p>The first course was a cocktail I concocted with carambola, also known as starfruit. It’s got sort of a weak flavor but some calvados and lime juice rounded it out and the garnish couldn’t have been more obvious.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-fZzLyVN0--o/Tz1pAlQuW9I/AAAAAAAACm8/9iDlQ8TjCvM/s1600-h/Starfruit%252520Cocktails%25255B4%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="297" alt="" src="http://lh5.ggpht.com/-bPZ9m6dd7Lc/Tz1pCheFUsI/AAAAAAAACnE/HpWxNZGJ65c/Starfruit%252520Cocktails_thumb%25255B2%25255D.jpg?imgmax=800" width="363" /></a></p> <p> </p> <p>For  munching along with the cocktails I whipped up a batch of striped seabass ceviche. We’ve been talking about making ceviche for three years since we had it so often in Ecuador but this is the first time we’ve followed through. It’s so simple there’s really no excuse.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-gSvPFu3lumI/Tz1pDQnXx8I/AAAAAAAACnM/Nmux5kmgoY4/s1600-h/Ceviche%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="279" alt="" src="http://lh3.ggpht.com/-0gTHDqU63PY/Tz1pEGLNkLI/AAAAAAAACnU/6oGoqKzPi8A/Ceviche_thumb%25255B1%25255D.jpg?imgmax=800" width="378" /></a></p> <p> </p> <p>For the salad I took the easy route and did a pseudo-Caesar but with fancy-schmancy heart-shaped eggs. I briefly entertained the possibility of coloring them pink. Maybe next time.</p> <p> </p> <p><a href="http://lh4.ggpht.com/-jbHpclq9CHU/Tz1pFCKCNkI/AAAAAAAACnc/7ja3sbIVIyw/s1600-h/Salad%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="290" alt="" src="http://lh4.ggpht.com/-W-1G6XtLS5Q/Tz1pGz1PavI/AAAAAAAACnk/h7SDTNB22xs/Salad_thumb%25255B1%25255D.jpg?imgmax=800" width="388" /></a> </p> <p>The main course was Bistec Encebollado, better known as steak and onions with Chacletas de Chayote—mashed chayote and cheese stuffed in the exotic fruit’s skin. It was unusual but good. Cheese can make anything good, though. I’d make it again. </p> <p> </p> <p><a href="http://lh5.ggpht.com/-esHTSYqKf14/Tz1pJMmLcII/AAAAAAAACns/XAHolE0tcnE/s1600-h/Main%252520Course%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="286" alt="" src="http://lh5.ggpht.com/-Xm2Oc2Z3IcE/Tz1pJvdNO2I/AAAAAAAACn0/LuOk3PDxRCQ/Main%252520Course_thumb%25255B1%25255D.jpg?imgmax=800" width="378" /></a> </p> <p> </p> <p>For dessert I whipped up a couple of simple mini flans. They weren’t much to look at but tasted delicious. I only wish I had remembered to put some coconut in them. As it was, they were so good I dug in before I remembered to take a picture.</p> <p> </p> <p><img title="DSCN1818" style="display: block; float: none; margin-left: auto; margin-right: auto" height="290" alt="DSCN1818" src="http://lh3.ggpht.com/-JKVszmfhRKk/Tz1pKfJwTII/AAAAAAAACn8/rZCfyL-gYrk/DSCN1818_thumb%25255B1%25255D.jpg?imgmax=800" width="383" /></p> <p> </p> <p>One traditional dish we did not have but saw a lot of in Costa Rica was the black bean and rice dish called Gallo Pinto. It was served at any or all of the three meals of the day and with all the hiking we were doing was a welcome, high energy dish. I’ve definitely found a use for some of the black beans I grow every year. </p> <p></p> <p></p> <p> </p> <p>Check back to see the wild side of Costa Rica coming soon!</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-71515773475520965542012-01-14T17:37:00.001-06:002012-01-14T17:37:56.061-06:00Garden Planning<p>I suppose it’s time I got thinking about what to grow in the garden this year. It may only be the middle of January but with the way time flies when I’m having fun seed starting time will be here before I know it. </p> <p> </p> <p><a href="http://lh5.ggpht.com/-dxpzQbi0FCA/TxIRzWAlCLI/AAAAAAAACmQ/L0GOGzqU9Wk/s1600-h/Garden%252520Planning%25255B3%25255D.jpg"><img title="" style="display: inline; margin: 0px 0px 10px 10px" height="188" alt="" src="http://lh6.ggpht.com/-0SJElsYxwaI/TxIRz9AoGwI/AAAAAAAACmY/U_meeeVTsfE/Garden%252520Planning_thumb%25255B1%25255D.jpg?imgmax=800" width="285" align="right" /></a>Last month I did an inventory of the seeds I have on hand with notes on quantity and age. Armed with a list of crops I’ve run out of and want to grow again as well as a wish list of new things I’d like to try I’ve been perusing the pile of seed catalogs. Some varieties are common to several sources and some are available at only one place. Clearly I’ll have to place more than one order, but I’ll check the local garden centers first, of course. I’m also anxiously anticipating the arrival of the Seed Savers Exchange Yearbook that should be mailed toward the end of this month. I joined <a href="http://seedsavers.org/" target="_blank">SSE</a> last year for several reasons including access to that catalog of nearly fourteen thousand varieties. My hope is that some of the more unusual vegetables I’ve been reading about in nineteenth century garden books might be available there. And in addition to those sources, my seed guru will be offering up some goodies.</p> <p> </p> <p>The part of the planning I don’t relish is trying to figure out how to rotate crops. In order to avoid depleting specific soil nutrients and to confuse overwintering pests one should avoid planting things from the same family in the same spot for several years. I like to think of myself as organized but when I look around online and in books at the way some people garden I wonder if they’re putting me on. I see a lot of plans where each bed has been assigned a neat succession of plantings to take it through the season. There’s even a nifty program that will help you in planning rotations. I couldn’t use it because I just don’t garden that way.  </p> <p> </p> <p><a href="http://lh5.ggpht.com/-inozU9RBf30/TxIR0U01nDI/AAAAAAAACmg/wdwWrkE3lQ8/s1600-h/Garden%252520Notebook%25255B3%25255D.jpg"><img title="" style="display: inline; margin: 0px 10px 10px 0px" height="188" alt="" src="http://lh6.ggpht.com/-9GsMB3KVj3E/TxIR09ZcXxI/AAAAAAAACmo/1M8II-p0jtc/Garden%252520Notebook_thumb%25255B1%25255D.jpg?imgmax=800" width="285" align="left" /></a>To the extent that I do plan, I try to avoid egregious mistakes like planting all the tomatoes in the same place two years in a row. This year, for example, in the half of the garden we’d newly acquired I planted the tomatoes where I was fairly sure the previous gardener didn’t plant hers. Good so far. But I had too  many plants for that area so three additional plants found homes in three different rows of beans. I managed to get my Brassicas in a bed that had been mostly Brassica-free in 2010, but when some plants croaked early on I decided to fill that spot with another pepper. See the picture? Instead of neatly grouping plants like in the idealized plans, I’ve got random, single plants tucked in here and there wherever the opportunity arises. I can look back on previous years’ plans—which are actually records of what went on, not what was anticipated—and try to place things in the best spots. But it becomes something of a puzzle.</p> <p> </p> <p>Maybe I just won’t worry about it too much. I’ll use my records to keep from putting entire blocks of plants where their relatives have grown for at least a couple years. But there’s inevitably going to be some overlap. If nothing else, I can use that as an excuse if something doesn’t grow as well as it should. </p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-90130868235691291982012-01-07T16:51:00.002-06:002012-01-10T07:33:01.975-06:00Beekeeping Planning<p>The preparation for starting our beehives is proceeding with what feels like increasing speed. When we first decided to undertake the pastime I had already been doing some reading, watching videos and listening to podcasts. At first I was all “this isn’t so complicated once you understand bee biology.” Since the three of us all have backgrounds in science I figured we could understand enough to get started and then learn from our inevitable mistakes.</p><p> </p><p>Then I ramped up my reading, consulted more sources of information online and looked into some of the seemingly endless variations in hive construction and management. Information overload set in with a side order of analysis paralysis. I became overly concerned with doing everything the right way from the start. The problem, however, appears to be that there isn’t one right way, but probably many.</p><p> </p><p><a href="http://lh5.ggpht.com/-ebVuDg6xbHo/TwjMWS-L60I/AAAAAAAACl8/3h0OgBRlYyM/s1600-h/BeesonClover3.jpg"><img title="Bees on Clover" style="display: inline; margin-left: 0px; margin-right: 0px" height="178" alt="Bees on Clover" src="http://lh5.ggpht.com/-Du9QZGFpvxg/TwjMW-2h8tI/AAAAAAAACmE/QATI7qyLBn8/BeesonClover_thumb1.jpg?imgmax=800" width="285" align="right" /></a>A little peace of mind came from the local beekeeping association. At the last monthly meeting we finally had a chance to chat with several members who were more than happy to inspect the trial hive body the other Mark had made and talk with us about the ins and outs of getting started. We also visited the home of one of the members where she enthusiastically showed us how she builds her equipment and tends her hives. By the time we left we were charged up and ready to settle on the equipment configuration we will start with.</p><ul><li>All medium depth, home-made, 10-Frame Langstroth hive bodies. My thinking is that most of the people we’re going to be learning from at this point in our beekeeping careers are using Langstroths and so will be most knowledgeable about them. I do reserve the right to try out some of the other styles once we get the basics down. </li>
<li>A mix of home-made and purchased foundationless frames. We’re hoping small, natural, bee-sized cells will help hold the <em>Varroa </em>mites back a bit as has been reported. </li>
<li>A screen bottom board. Again, <em>Varroa </em>defense allowing the little buggers to drop to their deaths. An insertable white board will allow us to do mite counts when we want to. The screen will provided more ventilation, too. </li>
<li>Buying package bees, most likely three pounds per hive. We’re having a bit of sticker shock now that we’re shopping for these. I don’t know where I first read prices way last summer, but what we’re seeing quoted now is more than twice what I had been expecting. Consequently, we’re most likely starting with two hives rather than the five “someone” was hoping for. Nucs are way out of our range at this time. </li>
</ul><p>As for plans/hopes for the probably more distant future we’d like to try our hand at queen rearing if we wind up having some good survivors. The thrill of the swarm capture is also appealing. And, as I mentioned before, we’re interested in building some other hive designs. Now the more I learn about beekeeping the more I see it as having potential for lifelong learning and experimentation rather than being completely unapproachable. </p><p> </p><p>[For the record, I believe the pictured bees are wild native bees, not honeybees]</p>Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com6tag:blogger.com,1999:blog-583945404630462564.post-66251544597393447022011-12-22T19:32:00.001-06:002011-12-22T19:32:10.997-06:00December Post Produce: Sautéed Brussels Sprouts!!!<p><a href="http://lh6.ggpht.com/-LG_63kBG-ms/TvPaEuD8khI/AAAAAAAAClI/3EEpEvn6xJQ/s1600-h/Brussels%252520Sprouts%25255B5%25255D.jpg"><img title="" style="display: inline; margin-left: 0px; margin-right: 0px" height="230" alt="" src="http://lh5.ggpht.com/-UoDbz8OwANQ/TvPaFN8xHCI/AAAAAAAAClQ/AAjPsBvERbY/Brussels%252520Sprouts_thumb%25255B3%25255D.jpg?imgmax=800" width="288" align="right" /></a>Winter may actually be here now that we've had a couple of snowfalls. Now is when the staying power and storage characteristics that have made some crops popular is evident. When I visited the garden recently to harvest the last <a href="http://shady-character.blogspot.com/2011/12/not-what-i-expected.html" target="_blank">parsnips</a> I also checked on the abandoned Brussels sprouts. Temperatures had been below freezing more than once so I wasn't really expecting them to be usable anymore. Mostly I wanted to get them pulled out and composted to keep the garden as tidy looking as I could, a hang-up I may work on overcoming in 2012. There were still at least a pound of tight little sprouts on the stalks just the right size for eating. I stripped them all off knocking ice pieces from inside the outer leaves as I went. A few days later we were doing a typical "what should we have for dinner?" and pulled the bag of sprouts out of the refrigerator. I was pleased to find that they weren’t mushy and watery like other vegetables that have been through freezing temperatures.</p> <p><a href="http://lh4.ggpht.com/--dSIOlL5l7M/TvPaGFMcfJI/AAAAAAAAClY/4q6OTRKSzj4/s1600-h/Sauteed%252520Sprouts%25255B7%25255D.jpg"><img title="" style="display: inline; margin-left: 0px; margin-right: 0px" height="229" alt="" src="http://lh6.ggpht.com/-UV8u0ThnhEU/TvPaGu_g_EI/AAAAAAAAClg/rw9qh1SRuDg/Sauteed%252520Sprouts_thumb%25255B5%25255D.jpg?imgmax=800" width="311" align="left" /></a> A quick sauté of lamb gyro sausage we had laying around with onions, red chili flakes and cherry tomatoes made a delicious and colorful dinner. There are still some sprouts in the fridge waiting for the next meal. I’m thinking they’ll probably accompany one of the local, free-range chickens we’ve got stashed in the freezer along with the last of the turnips. </p> <p>This fascinating dish was brought to you for Post Produce for Daniel’s <a href="http://www.smallkitchengarden.net/" target="_blank">Your Small Kitchen Garden</a>. Check it out for more gardening, cooking and preserving inspiration.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com4tag:blogger.com,1999:blog-583945404630462564.post-21238155910016288352011-12-11T16:20:00.001-06:002011-12-11T16:20:48.603-06:00Not What I Expected<p>Today I made what was probably my last trip to the garden for the year. The aim was to harvest the last of the parsnips before the ground freezes much more. There were only a handful left. The few that I had dug up previously were really tasty. They were also surprisingly long and straight considering how much clay there is in the garden’s soil. Not so with today’s harvest! <a href="http://lh5.ggpht.com/-4mv3dagfkas/TuUsveHexTI/AAAAAAAACk0/FN0ec4MllV8/s1600-h/Final%252520Parsnips%25255B3%25255D.jpg"><img title="" style="display: block; float: none; margin-left: auto; margin-right: auto" height="259" alt="" src="http://lh4.ggpht.com/-vIkhoU-p0w0/TuUsv0AjLoI/AAAAAAAACk8/pQOOR8-deOY/Final%252520Parsnips_thumb%25255B1%25255D.jpg?imgmax=800" width="342" /></a>Most of these roots were forked and twisted like crazy. Only one was somewhat straight. A couple had wound around each other and intertwined but I managed to wiggle them apart. Another reminder that if I’m going to grow more root crops next year like I plan to I’m going to have to do some more soil prep. </p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com4tag:blogger.com,1999:blog-583945404630462564.post-86234987969315119282011-11-22T20:38:00.001-06:002011-11-22T20:42:26.682-06:00Post Produce: Calendula Lotion<a href="http://lh4.ggpht.com/-wDf1DWFDHJQ/TsxchI-P9JI/AAAAAAAACjU/aoRW6uN3zr8/s1600-h/Calendula%25255B3%25255D.jpg"><img title="" style="display: inline; margin-left: 0px; margin-right: 0px" height="200" alt="" src="http://lh3.ggpht.com/-gpeCV7cM-yo/TsxchuCY50I/AAAAAAAACjc/ka8SkkeKyOE/Calendula_thumb%25255B1%25255D.jpg?imgmax=800" width="230" align="right" /></a> <p>Last summer the nice Korean family gardening across the path from our community plot grew masses of amazing golden flowers. I asked them what they were and he said that they were Calendula and added that they were good for the skin. This year I grew some and, remembering what my garden neighbor said, looked into the “good for the skin” thing. Calendula, it seems, is used in different healing balms, salves and lotions. After perusing a few recipes on the Internet I decided to take a shot at whipping something up from the dried flowers I’d saved from the garden for this month’s <a href="http://www.smallkitchengarden.net/post-produce/corn-pancakes-post-produce-november-2011" target="_blank">Post Produce</a>.</p> <p> </p> <p>The lotion would consist of only three ingredients: olive oil, beeswax, and dried Calendula flowers pulled from four or five inflorescences. </p> <p> </p> <p><a href="http://lh4.ggpht.com/-PTUxaBBjSz0/Tsxcib8qu_I/AAAAAAAACjk/845uUsBqpeQ/s1600-h/Ingredients%25255B2%25255D.jpg"><img title="Ingredients" style="display: block; float: none; margin-left: auto; margin-right: auto" height="200" alt="Ingredients" src="http://lh5.ggpht.com/-0pP93SMnO1c/TsxcimK6_XI/AAAAAAAACjo/uwGSjfuluLw/Ingredients_thumb.jpg?imgmax=800" width="280" /></a></p> <p> </p> <p>I started by adding the flowers to two tablespoons of olive oil and gently warming it on the stove. Taking it off the heat, I let it steep for about an hour and then strained the oil.</p> <p> </p> <p> </p> <p><a href="http://lh3.ggpht.com/-49WF_lNBLpI/TsxcjQlRNrI/AAAAAAAACj0/FBpg5ysNkWs/s1600-h/Steeping%25255B2%25255D.jpg"><img title="Steeping" style="display: block; float: none; margin-left: auto; margin-right: auto" height="200" alt="Steeping" src="http://lh6.ggpht.com/-fhwf6yCj6rY/Tsxcj5AqXwI/AAAAAAAACj8/kSaI0wToGyk/Steeping_thumb.jpg?imgmax=800" width="256" /></a></p> <p> </p> <p>To melt the beeswax I first broke it into pieces. Beeswax is less brittle and more sticky than candle wax, I noticed.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-E6WbL2hgH5E/TsxckedJbCI/AAAAAAAACkE/S_cl0lZ9cvY/s1600-h/Beeswax%25255B2%25255D.jpg"><img title="Beeswax" style="display: block; float: none; margin-left: auto; margin-right: auto" height="200" alt="Beeswax" src="http://lh6.ggpht.com/-7IacjOxyAcg/TsxckhI3xeI/AAAAAAAACkM/DP1W3UECpz0/Beeswax_thumb.jpg?imgmax=800" width="245" /></a></p> <p> </p> <p>I started with six grams from my thirty gram bar.  To melt the concoction I put the oil and wax inside a clean can—not a tuna can!—in a small pan of simmering water and stirred with a wooden stick. When it looked like the mixture was still pretty liquidy and not so lotiony I kept adding small amounts of wax.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-qMNnkIDwPb8/TsxclUSvniI/AAAAAAAACkU/fTXi6G2gW9E/s1600-h/DSC_0938%25255B2%25255D.jpg"><img title="DSC_0938" style="display: block; float: none; margin-left: auto; margin-right: auto" height="189" alt="DSC_0938" src="http://lh5.ggpht.com/-4f4Ud8772VM/Tsxcl2P5IPI/AAAAAAAACkc/hqj0Js5VwD8/DSC_0938_thumb.jpg?imgmax=800" width="285" /></a></p> <p> </p> <p>Eventually I had added the entire bar. The next step I do not recommend. While I was lifting the can out of the pot with tongs I bumped the edge and splattered the oil and wax on the stove, counter, my shoe and the rug. As I was scraping and cleaning up the mess I realized there was too much wax in the mixture making it brittle so I added another tablespoon of oil, carefully placed the can in the oven on a piece of foil and alternately warmed and stirred. </p> <p> </p> <p><a href="http://lh6.ggpht.com/-l71G6CHmTVg/TsxcmsCfU3I/AAAAAAAACkk/ZMd4eTKM8Gk/s1600-h/Stirring%252520Glop%25255B2%25255D.jpg"><img title="Stirring Glop" style="display: block; float: none; margin-left: auto; margin-right: auto" height="200" alt="Stirring Glop" src="http://lh3.ggpht.com/-rWIbz9J4U4A/Tsxcm25fX8I/AAAAAAAACks/4NGqH0nTBB4/Stirring%252520Glop_thumb.jpg?imgmax=800" width="255" /></a> </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p>Eventually, after gradually adding small amounts of oil it appeared to be maintaining an acceptable consistency.  I scooped it into a small jar and tried rubbing a tiny bit into my hands. There appear to be some small bits of wax yet, but they smoothed out and didn’t remain a problem. This stuff is really waxy, though. After applying it I did have to wipe my palms so I could handle things without gumming them up. </p> <p> </p> <p>It was an interesting exercise and I ended up with some nice-smelling if odd textured lotion. Were I to do it again I’d definitely use a recipe with exact proportions. The Calendula flowers themselves were ridiculously easy to grow from seed. In fact, I noticed some seedlings springing up around the mature plants late this past summer. Whether or not I make anything with them, I do intend to grow them again.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com2tag:blogger.com,1999:blog-583945404630462564.post-21691646304163510042011-11-16T19:21:00.001-06:002011-11-16T19:21:04.676-06:00Home-Grown Black Bean Chili<p><a href="http://lh3.ggpht.com/-FSJcJfsIxdk/TsRhfUQNBFI/AAAAAAAACjA/n5zZ5DhcTTg/s1600-h/Beanz%25255B10%25255D.jpg"><img title="Beanz" style="display: inline; margin-left: 0px; margin-right: 0px" height="240" alt="Beanz" src="http://lh6.ggpht.com/-59TBip8mENk/TsRhf_9SdNI/AAAAAAAACjI/oqAwqwGJD5o/Beanz_thumb%25255B8%25255D.jpg?imgmax=800" width="150" align="right" /></a>There really isn't much to this recipe but a friend asked about it so I thought I'd try writing it out. It's just something simple I threw together to use some fresh shelled black beans I had on hand. My Black Valentine bushes produced a second flush of pods late this summer that didn't have time to ripen and dry before the cold weather hit. You can, of course, cook dry beans to use or even resort to canned beans if you absolutely have to. </p> <ul> <li>2 teaspoons canola oil </li> <li>1/2 medium white onion, diced </li> <li>1/4 cup peppers finely diced -- blend sweet and hot to taste </li> <li>2 cloves garlic, minced </li> <li>2-3 teaspoons chili powder </li> <li>2 cups diced whole tomatoes </li> <li>2 cups cooked black beans </li> <li>salt </li> </ul> <p>Heat canola oil in a saucepan and in it sauté the onion and peppers. When they're softened, add a couple cloves of minced garlic and chili powder. Sauté half a minute more. Add tomatoes and cook until they're soft. Dump in the black beans and simmer gently to blend the flavors, about 20 minutes. Salt to taste and serve. When I made this I purposely tried to primarily use produce from my own garden and did pretty well. Only the oil, chili powder and salt were purchased. I'm looking into making my own chili powder but it's going to require a better cumin crop than I had this year--which would be any cumin at all. I was inspired to try the bit of frying the powder with the first round of  veggies from a lot of the Indian recipes I've made. I believe the theory is that the more intense "dry" heat brings out the flavor and toasts the spices before adding the liquid component. In any case, this was tasty for being so simple. Doubtless there are many variations I could try, especially in the home-grown vegetable department.</p> Shady Characterhttp://www.blogger.com/profile/17522626839086685428noreply@blogger.com1