It seems like forever but my garden is finally starting to reap the rewards of all the season’s hard work. Second pick of the 2015 season: beets, red & green leaf lettuce, black and red cherry tomatoes, assortment of heirloom red, yellow, orange and purple tomatoes, green pepper, and probably the last of the zucchini …
It’s The Most Wonderful Time Of The Year – Harvest 2015 Read More »
With the garden finally planted, and the weeding underway, I finally have time to post about how I’ve been planting my tomato plants the past few years. I first like to cut off the first few stems from the bottom of the plant. This is the entire area I will bury, leaving a few top …
Yesterday, we spent a wonderful afternoon in yet another Hudson Valley gem – the Stonecrop Gardens; one of my 2015 Summer Bucket list items – exploring secret gardens. Stonecrop was the home of Anne & Frank Cabot and became a public garden in 1992. It is located in the Mid-Hudson valley region, in the town …
*1-2 pints of organic (freshly picked are super sweet) strawberries *Approximately 1 cup mozzarella balls (goat cheese would be great with this too) *Basil leaves *Chocolate” Balsamic Vinegar Alternate strawberries, basil leaves, and mozzarella balls onto skewers ( I like the shorter skewers or cutting the 12″ in half). Arrange on serving dish and drizzle …
This past weekend, my girls and I took to the back roads of the Hudson Valley to attend the Country Living Fair in Rhinebeck, N.Y. This was our first time at this event and my only regret is that I didn’t buy the three day pass. What a relaxing day, filled with shabby chic vendors, …
Instead of trying to backtrack and create individual posts of the garden project update as I mentioned in the last “Update” post, I thought I’d just do a quick overview with pictures. In the original section of the garden, we took out the old raised beds and created two larger ones. I’ve been experimenting with …
Couldn’t wait to go out this morning and pick the very first of the lettuce from the containers on the back deck. Here I have red and green romaine, and in a day or two the mesclun should be ready as well. I’ve been a bit nervous about the fluctuation in temperature, but honestly, my …
