Sunday, July 21, 2013

Friday, July 19, 2013

Wednesday, July 17, 2013

Smokin'

Homemade smoker, got the fire down below, smoke chamber in the old gas grill up top (thanks, Lydia!)


Saturday, July 13, 2013

Black radish are big of leaf and spare of root, grass peas are drowning. Basil doing well, lupine weak at best. Some beets are et, and chard as well, those unscathed are doing well but won't fill the pot. We have eaten peas but they like not the heat. Melons are hanging on but likely won't be big enow to set fruit before the frost

Pease and purslane

Today's harvest is brought to you by the letter P

Monday, July 8, 2013

Portrait of a Colewort

This was billed as a Portuguese kale, but it does bear some resemblance to the coleworts, as seen here in _the numbering at Bethlehem_ by Pieter Brueghel in 1566.

It is interesting to note that 40years later Nathaniel Bacon painted large-headed cabbages in his _cookmaid with still life vegetables_

Also of note, Sylvia Landsberg uses collards to 'stand in' for coleworts at the Bayleaf Hall gardens (rather than omit this important plant due to insure ties as to it). And Dierdre Larkin at the Cloisters agrees. Plimoth Plantation also uses collards as coleworts.

I have collards too, as they were from seed they are not so photogenic yet. It will be interesting to compare them.



Important moments in canal building

The last bit of earth between the dry and the wet



Is this what gardening in Venice is like?




Echinacea

The purple cone-flower


Wild cucumber as a bonus


Helm



New chest

A nice new chest
Upon the green sward
It goes together best
And comes all apart





Wednesday, July 3, 2013

Thys daye

Yet more rain, but only a wee bit in passing this day. But the garden s drowning so a ditch I dug up the middle and the water did run off.

Day lilies and daisies are flowering, an echinacea. Here too are the seed pods if columbine.

Thence into the river with me to cool off!









Tuesday, July 2, 2013

Drowning drowning, the grass peas are flowering
Put a pork tenderloin to cure, salt sugar garlic and cubebs