This handful of just harvested summer favor will be perfect for personal pan pizzas enjoyed on the porch tonight. The challenge when picking these Sweet Hearts of the Patio, is to keep enough for toppings as they go easily from plant to hand to taste buds.
Another celebration of #SimplyRed Squares with BeckyB.
Fresh rhubarb pecan scones arrive hot from the oven in honor of this first day of meteorological summer. Our lush rhubarb patch with five plants on the south side of the garage sprouted early and produced crisps in April, bread and cakes in May, and dozens of scones baked each month.
Moving from the alley to our raised bed, nearly all the planting is complete thanks to the healthy selections at Sargent’s on 2nd and Annie’s in Madison: beets, cucumbers, nasturtiums, peppers, potatoes, tomatoes, and zucchini, as well as garlic that survived a dry, nearly snowless winter. We revel in the wonder that is summer in Minnesota, where we experience frigid short winter days only to enjoy, just months later, long fertile growing hours.
At our house, the placement of the solar-powered bubbling fountain is a summer milestone. So, while sipping a refreshing G&T, I can toast that task done.
My potted herbs frame the backdoor and the large Italian terracotta pot is filled with geraniums – my annual homage to Grandma Kuster. The surplus of these vibrant red Swiss-window box flowers now greets front door visitors; a very useful placement of a “more than needed” purchase.
The summer veggies are off to a good start. They already offer easily recognizable healthy leaves, albeit in a slightly revised selection of garden goodness: 1 grape tomato, 2 green peppers, 3 nasturtiums, 4 cucumbers, and 21 hills of four varieties of potatoes.
Despite things looking good, I was feeling like whoa-is-me Eeyore; guilty for not having accomplished more especially as I watched our next-door neighbors convert their front yard from lawn to micro-prairie restoration in yesterday’s drizzly Saturday weather.
Then this morning, with a standing room only crowd for the annual flower communion, there was the slightest slip-up in the service. (Really, it was smaller than tiny, negligible, infinitesimal – are there other synonyms?) We all laughed, especially when Rev. Ruth declared the sanctuary to be a Perfection Free Zone. Inspiring advice to take from church into the garden and unto the screened porch (which still needs cleaning).
The last of this season’s tomatoes; having survived several nights of hard frosts and even yesterday’s snow flurries under a practical umbrella of tall zinnias.
Zinnias!
Bold summer color. Beautiful bouquets. Protective canopy.
With Boston looming large on my calendar, followed by a week at home and then flying to Montréal, (I am still befuddled as to how I have 13 travel days in just one month) I am focused on home-centered tasks; the garden this morning and moving furniture this afternoon to prepare for the new living room floor.
The excitement over my first, post vaccination day trip to St. Paul in April and lunch out with a friend in a restaurant which followed strict (and therefore reassuring) COVID protocols, slipped into what can only be dubbed COVID malaise. While our neighbors have been in their yard for weeks, adding raised beds and planting, I can only claim a minimalist effort having helped Richard turn over the six, 4×4 foot vegetable squares, sans seeds or seedlings. While the chilly temps and night time frost advisories offered the cover of an excuse, I simply lacked my annual dose of springtime, get-in-the-dirt time enthusiasm.
But then, Michelle inspired me. During last night’s A Late Show with Stephen Colbert, our former First Lady offered her heartfelt comments about coping with pandemic anxieties. I took her words to heart: “… push beyond … just the doing gets you out of the funk.” After stops at two green houses for healthy plants and an assortment of vegetable seeds, we spent the afternoon planting. Today’s in the ground tally of various varieties includes:
Tomorrow’s goal (assuming the rain holds off): Potatoes, beets, lettuce, radishes, beans, nasturtiums, and a flavorful collection of potted herbs: more basil, plus dill, leeks, oregano, parsley, sage, rosemary and thyme. Michelle was right – “just the doing” was the prescription I needed.
This morning’s harvest. Our six 4-foot squares (definitely not filled to capacity ala Mel Bartholomew’s methodology) are keeping us in fresh vegetables. Add to that the pots of herbs on the screened porch and we have freezer stashes of freshly simmered marinara sauce and zucchini chocolate chip bread to enjoy in the chilly months.
Knit+ Librarian 