Pets and Your Garden

If you have pets and a garden, you know sometimes they don’t always go together.  But if you understand your animals natural desires, you can avoid clashes.  One of my Great Danes (I had three for many years) was allergic to grass – couldn’t lay on it, so subsequently she loved dirt.  If there was dirt, she was in it, digging a nest and snuggling down.  And this is a Great Dane we’re talking about – it was always a king-sized nest.  Luckily, my wonderful rescues seemed to come pre-trained,  because a knee high fence (or as we called it, ‘a suggestion of a fence’) kept them out of both my vegetable garden and my flower garden.   I let her have the compost pile – she’d dig in it and I’d have compost in half the time.  The other compromise was that I moved my flower garden to one large plot instead of lots of little plots around the yard.  That worked out well, too, it was much easier to maintain that one plot than the multiple plots had been.

I also had ducks.  They started out as natural pest control and companions for my Great Dane, who seemed bored and lonely.  That issued resolved when I adopted Great Dane brothers  – it’s a long story, I’ll tell you someday.  Ducks love snails and slugs and bugs.  Unfortunately they also love lettuce, parsley and cilantro.  They really love cilantro.  I didn’t mind losing a bit of my garden to them, but just one could strip a garden in minutes.  Once I realized how much they loved cilantro, I planted a plot of it far from the vegetable garden and they seemed content to munch on that and leave most of my garden alone.

My cats are generally indoor cats, but when I’m home and can keep an eye out, I leave the door open and they love to wander.  I planted catmint (a variation of catnip) for them in the flower garden  to roll around in and soon realized two things – it attracted every cat in neighborhood and spread like crazy.  Now their catnip is in a pretty pot (thanks Aunt Lari)  and I cut it for them and let them roll around in the cuttings. 

I also plant oat grass for them.  I keep several pots going, planted about a week apart.  This gives them something to eat and unlike Kentucky blue grass, they don’t immediately throw it up on my carpet.

My Danes loved clover, I don’t know if other dogs are as fond of it as mine were, but I finally tore up the grass in their dog run (okay, their run was actually a third of my yard) and planted clover.  Clover takes some work to get started, but once it’s started it’s hearty, stands up to pet waste (and Great Dane feet) and spreads easily.   It’s also a great source of nitrogen for your grass.  I’m glad I planted it, because by the time the yard was established my dogs were geriatric and enjoyed laying in the clover all day.  And it kept my girl from digging big holes – clover was almost as good as dirt.

I’d rather garden with pets around to occasionally mess things up (one of the Danes ate my Flowering Almond Tree – pulled it right out of the ground and gnawed it like a big bone), than have a perfect garden without pets.  It’s a matter of balance.  Keep that in mind if your dog digs up your favorite flower or your cat suddenly decides your herb container is the perfect place to sleep on a hot afternoon.   Or when your child thinks that every vegetable garden should have grasshoppers, so she proceeds to go out and collect all the grasshoppers she can find and drops them in your garden.  (You can ask my dad about that one).

I’ll see what’s fresh in the store this week and post an appropriate recipe.  Until then….

Avocado & Tomato Salad

A tasty salad, great with a crusty bread.

 Avocado & Tomato Salad:

  • 2 slices bacon, fried crisp & crumbled
  • 3 tbsp olive oil
  • 1 tbsp limejuice
  • ½ tsp salt
  • 1/8 tsp pepper
  • 3 to 5 drops Cajun hot sauce
  • 2 medium avocados, pitted & cubed*
  • 2 large tomatoes, cut in wedges
  • 6 green onions, chopped

large serving bowl

 Mix oil, limejuice, salt, pepper and Cajun sauce.  Add avocados, tomatoes and onion to serving bowl and toss with dressing.  Add bacon and refrigerate until serving.

From the menus at What’s 4 Dinner Solutions.

Buttered Shrimp & Linguine

A quick and easy main dish for a busy work night from What’s 4 Dinner Solutions menus.

 Buttered Shrimp & Linguine: 

  • 9 oz fresh linguine
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 6 green onions, sliced
  • 2 tsp crushed garlic
  • 1 lb shrimp, shelled & de-veined
  • 8 oz snow peas
  • 2 tsp dried parsley flakes
  • 1 tsp dried basil, crushed
  • 1 tsp crushed red pepper flakes
  • 14 oz can diced tomatoes, drained
  • ¼ cup grated Parmesan

skillet     saucepan

 In saucepan, cook linguine according to package directions.  Drain well and keep hot.  Heat oil & butter in skillet and sauté onions and garlic, add shrimp, parsley, basil & pepper flakes.  Cook and stir for 3 to 4 minutes until shrimp turn pink, remove shrimp.  Add snow peas and tomatoes, heat for 2-3 minutes until pods are heated through, return shrimp and heat 1 minute.  Toss with linguine and sprinkle with cheese.

 

 

When Recipes Fail

I love to experiment with food, I’m not afraid of failure.  It’s not life and death (hopefully!).  Some of my best recipes came from throwing a bit of this and that into a standard recipe.  My Tortilla Soup is one of my favorite concoctions.  But at this moment I’m stymied by a failure.  I made biscuits, popped them into a pre-heated oven & popped Dean Martin in the CD player.  Just finished “Sway” and was happily into “Ain’t That a Kick in the Head” when the oven timer went off.  I walked over and opened the door, expecting to find perfect little golden biscuits, but instead I was greeted bye flat, white and hard…rocks. 

I was really surprised.  Biscuits are a simple, simple recipe.  I went back and checked to make sure I’d followed it completely and hadn’t unintentionally left anything out.  Nope.  Sometimes, even the most foolproof recipes can fail.  No harm, no foul.   Like I said, it’s not life or death.

One time I had a house full of company, I was making dinner and made one wrong step and turned an almost finished dinner into a scorched, scalded mess.  I begged their indulgence and went through the refrigerator and the garden.  We ate scrambled eggs with a cornucopia of fresh vegetables mixed in.  It wasn’t gourmet, but it tasted just fine.

The moral of the story?  Don’t let the fear of failure stop you from letting your inner Julia Child out.  Now if you’ll excuse me, I have to go feed some hardtack to the squirrels.

Container Herb Garden

Herb gardens are easy, fun and tasty.  You’ll need the following:

  • Large container (large pot, basket or wash tub) – a 16″ pot can hold 5 – 6 plants, so the larger the container, the more herbs you can have. 
  • Organic potting soil (no fertilizers, no chemicals, no soil polymers – those beads that hold water in soil)
  • Broken pot shards or large stones
  • Assortment of herb seeds and herb plants

Start by placing the pot in a sunny location near your kitchen, so you’ll be more likely to step outside and use your herbs as needed.  Place large stones on the bottom to encourage drainage.  Fill with soil.

Now you’re ready for your herbs.  Herbs grow quickly, but you may want to add basil, oregano and rosemary plants, as they grow more slowly and it will give you some instant herbs to use while you wait for your other herbs to mature.  Plant herbs you know you’ll use, but try a few different ones to experiment with.  Chives, dill, Italian parsley, sage, thyme are good to start with.  Add any of the following: Lemon Thyme, Cilantro, Marjoram, Mint for some additional flavors.

Once the container is planted, water well and keep moist, but don’t over water.  Harvest often, by pinching back an inch or so of leaves to use in your recipes.  For chives, give them a haircut, again about 1-2 inches at a time.  Frequent harvesting will keep herbs growing and from going to seed to quickly.  Once plants bolt (develop seed heads) their flavor diminishes.

I tried to find a video to embed on planting, but most used chemically enhanced soils or polymer beads for moisture retention, neither of which I recommend.  Herbs will grow well in good soil, no need for chemical fertilizers and the jury is still out on if polymers become toxic when they breakdown.  Why take chances?

If you’re going on vacation, water your container well, then  take a 2-liter soda bottle, fill it completely with water, turn upside-down and bury the open top in soil.  It will release water over a week or so.  If you can, move the container out of direct sunlight while you are away. Better yet, ask a neighbor to look after your pot in exchange for fresh herbs they can harvest while you are away.

It’s easy, it’s fun and if you have kids, it’s a great way to introduce them to gardening.

Grilled Vegetables and Tangy Salad

Time for some sides to go with your grilled meat of choice – these work well with steak or chicken.  Each recipe serves 4. 

Grilled Sweet Peppers & Potatoes:

  • 1 sweet red pepper
  • 1 green pepper
  • 1 small yellow onion (opt. Vidalia or Walla Walla sweets if they’re in season)
  • 4 lg. red potatoes (peeling opt)
  • 1 tbsp red wine vinegar
  • 1 tbsp oil
  • salt & pepper

foil

 Seed peppers.  Slice peppers & onions into thin rings.  Slice potatoes into thin slices.  Tear 4 sheets of foil, large enough to hold ¼ of all ingredients and fold over.  Add ¼ of peppers, onions & potatoes to each sheet of foil.  Mix together vinegar, oil, salt & pepper, then drizzle over each serving.  Fold and seal foil.  Grill over medium heat (not directly over flame) for 20-30 minutes until potatoes are tender.

 Spinach/Orange Salad w/Balsamic Vinaigrette

  • 6 oz Spinach leaves
  • 2 oranges, peeled and sliced in thin circles
  • ¼ cup chopped pecans
  • 2 tbsp of Balsamic Vinaigrette dressing – or any tangy vinaigrette dressing you like.

You Know You’re a Gardener When…

I’ve been blue.  Spring came and along with it…winter.  First cold and snow and then every three days, rain.  This isn’t a bad thing.  We needed the moisture, but I really needed spring. Those warm days, the smell of freshly cut lawns, the trees popping and plants breaking ground.  It was slow coming.

Then something magical happened.  After weekend after weekend of cold, wet days, we got an unexpected Saturday of warm sun.  A friend and I took advantage and went to a nursery.  A new nursery we’d never been to before.  Suddenly, I was blue no more. 

Surrounded by row after row of baby plants and full grown baskets of blooming flowers, I felt myself come alive, revive.  There were happy people every where and friendly staff in bright purple shirts.  Here was potential.  The potential of new beginnings.  Of healthy food and pretty flowers.  A renewal of both mind and spirit.

If you’re a gardener, you know what I mean.  If you’re not, you might want to try a day at a local nursery.  Don’t go to buy,  just go to soak up the new beginnings.  Trust me.

And now, looking over my computer screen,  there’s a pretty pot with bright flowers outside my window.  And at my office, the guys have put a vase of lilacs on my desk.  Yup, I am revived. 

Later I’ll post another grilling recipe, because who wants to be in the kitchen when the days are long and warm?  Until then…

Published in:  on May 13, 2009 at 3:33 pm Leave a Comment

Cranberry Pepper Steak

Time for some grilling recipes.  This goes great with baked potatoes or rice.  Grill up some fresh vegetables (coat lightly with olive oil and grill in a grilling basket, turning often) for a quick and easy dinner.

 Cranberry Pepper Steak:

  • 1/2 cup canned whole cranberries
  • ¼ tsp chili pepper flakes
  • 2 tbsp red wine vinegar
  • 1 lb sirloin steak
  • ½ tsp crushed garlic
  • ½ tsp chili powder
  • ¼ tsp salt
  • 1/8 tsp pepper

saucepan  

In saucepan, combine cranberries, pepper flakes, & vinegar.  Bring to a boil, stirring constantly, cook until thickened and reduced by half. Rub sirloin on both sides with garlic, chili, salt & pepper (use more of each if desired).  Cut into 4 pieces, grill 5 minutes on each side for rare.  Spoon sauce over cooked steaks & serve.  Serves 4

Kitchen Garden

Mother’s Day is almost here, so it’s time to get serious about gardening.  Here’s what I suggest for a great summer vegetable garden.  A variety of healthy eating all summer long and tomatoes and peppers to freeze or can for winter.

Here’s a plan for a 4×6 raised bed kitchen garden.  I prefer raised beds because it’s easier to navigate, keep down pests and keep moist.  On one end, you’ll want to have a trellis.   This will be where the peas, beans and cucumbers will go.  You’ll divide the garden into 1 sqare foot sections (use string to create a grid, remove after planting). In one square foot each, you’ll be able to plant several of each kind of plant. 

4 pole (green) beans, 8 peas (mix up varieties),  2 cucumber plants and 1 summer squash.   Moving inward:  kale (2 ), collards (2), eggplant (1) and carrots (12-16).  Next row: radishes and onions (8 each), tomatillos (1), tomato (1), tomato (1).  Next row: tomato (1), leaf lettuce (16), spinach (9), tomato (1).  Last row:  pepper (1), pepper (1), pepper (1), tomato (1). 

Notice the lettuce and spinach are shaded by the the tomato and pepper plants this will help them stay cooler during the hotter months.   Peppers, tomatillos, eggplant and tomatoes will need cages, I prefer the cone shaped ones.  Orientation is helpful – in this garden, the first row is better if it’s north or east, and the final row is south or west. 

Next I’ll create an herb container garden.  Because what’s good cooking without fresh cilantro, basi and lemon thyme.  Until then….