Clever Idea…

Written by Stephen on June 26th, 2009

A good friend of mine visited a boutique vegetable farmer that catered to a few restaurants. He was impressed by the clever methodology and set up of this farmer’s garden where he almost completely eliminated weeding and watering worries. I thought there might be something here for us to use as well. I will do my best to describe all. Let me know if this is not clear and I will attempt to edit.

1 pot or plot of earth

1 piece of heavy black plastic, enough to cover

several eager potted (in plastic or other disposable containers)  plants

drip watering set up (encouraged but not essential, don’t stop here, do it anyway, it’ll work out)

1 something-to-cut-a-hole-in-plastic invention of your own (don’t be scared) like a sharp waterglass you shouldn’t be drinking out of but you always give to guests… yes, something like that.

Prepare a piece of earth, either a pot or plot.

Spread out the plastic to cover the dirt. You can secure the edges with nails or those staple like things they sell to secure that fabric you use for weeds. Sorry, I can’t describe this any better than this for now. Make it tight.

Cut holes in the plastic, using the ingenious cutting the plastic device you invent (yes, scissors will do) with sensible spacing giving consideration to the type of veg. you are planting. Pour yourself a glass of wine and take a break.

OK here’s the clever part. Now you cut just the bottom off of each potted veg. and embed the now bottomless plant into the soil in the holes you just cut. Adjust the hole in the plastic and needed. You may have to dig a bit, remove a bit or move around a bit. But isn’t that what you always do with soil, plants and misguided insturctions?

Now you can finish with your drip set up (yes, or not) and cover with mulch! Mulch covers a multitude.

So, you get it, right?  The plastic stumps the weeds and the bottoms cut off the potted vegs. let them grow their roots and also drain. The holy grail is to cut the holes ONLY as large as is needed. If you are watering by hand you just have to be sure that the water makes it to the roots via the non-covered by plastic.

You’ll notice that I am avoiding the drip watering conversation. It’s as simple as it is complicated. Think plumbing. Go to Home Depot or other very customer helpful friendly home improvement place and begin there. I don’t have enough fingers to type what there is to do there.

I’d love to know if you give it a go.

Finding My Way

Written by Stephen on June 16th, 2009

I’m no slouch when it comes to using online design tools, but I have to say that I am not impressed with WordPress so far. But lets move beyond that and let me use it as an excuse for some design apologies and warn you to expect some incremental changes as this progresses. What I am new to is the discipline of posting. Once I begin I truly enjoy it, but the anticipation of doing it conjures up the same feelings as homework did in high school! I want to do it right and there is where some of the anxiety originates. This is boring. Finding your way, whether it be gardening or cooking gives you so much more than what see, think or expect. Just start and keep going. God lives in method and routine, really. I’m saying this to myself…..

Chive and Lemon Seared Sea Scallops

Written by Stephen on June 16th, 2009

Patio Garden Produce – parsley, chives or onion tops.Fresh Lemony Seared Scallops with Chives

16-20 Sea Scallops (similar in size if possible) rinsed and drained.
2 tablespoons butter, divided
1 tablespoon olive oil
juice of 1/2 fresh lemon
3 tablespoons dry white wine(optional)
1/2 cup chopped herb blend – parsley, chives, onion tops
pinch salt and black pepper

Heat a large heavy nonstick sauté pan over a medium-high heat and add one tablespoon of butter and a
tablespoon of oil.  Heat the butter and oil mixture until very hot, but not smoking.
Place the scallops flat-side down in the hot pan with generous spacing between them (about an inch).
Cook the scallops for about 2 minutes WITHOUT moving or touching them. This technique will give them the best sear.
Scallops vary in size and thickness so your exact cooking time will vary slightly as well. Take a look underneath after 2 minutes to see if a nice deep brown crust had formed. If so, turn and cook another minute or two on the second side. But Don’t Overcook!
Scallops overcook very easily so be careful. They should be served with their centers slightly translucent which you can see by looking at their sides. Remove scallops from pan to a serving plate, set aside to and keep warm by covering with a little foil.

They should be quite springy if you press them with your thumb but not very firm.
Qucikly return pan to heat and add another tablespoon of butter. Heat until just bubbly and add the wine, lemon juice, herbs and spices. Swirl around a bit and spoon over scallops. Serve immediately!

What’s that?

Written by Stephen on June 13th, 2009

You know, I was soooo confident (being a chef and all) when the little guys start to sprout, I would be able to indentify EVERYTHING.

I know have some serious growth happening and needing a little harvesting, but I’m guessing what is what. Yes, we did label, but we had a few rainstorms here (serious cloudbursts actually) so all the labels are helter skelter. I know parsley and beets, maybe arugula and fennel are there.

I want to add a little spicy green to some seared sea scallops and bits of bacon with lemon cous cous. Guess I’ll just go for it and taste it out later…

I’m into dirt, and good food from it.

Written by Stephen on June 11th, 2009

I’m going to tell my stories of growing food, small scale, then making great meals from it.