Kairos—“a right, opportune, or supreme moment in which something special and unique happens”
If you are so inclined, share a link to your “Kairos Moment” in the comment section. I hope you all have a blessed weekend!
It’s crazy what can happen to a garden in a matter of weeks. For so much of the summer, our garden is green. Lettuce, kale, arugula, Swiss chard, peas, beans, carrot tops, etc. But now…now is when the real fun begins. Color.
The raspberries are starting to produce juicy crimson fruits, tomatoes are moving from green to a pale red, and blood red beets pop from beneath the surface of the soil.
Join me today for a walk through our garden…
The time has arrived again. My favorite food time of the year. Peach season. There is nothing that ignites more excitement in my taste buds than those handheld orbs of deliciousness. We are extremely fortunate that my in-laws have a beautiful peach tree on their property that has produced a record number of peaches this year.
So, it has been all things peaches in these parts, my favorite of all being peach pie. If you are interested in my Grandma Dit’s peach pie recipe, you can find it here. Enjoy!
Living in the Midwest, we have little opportunity to make beach-side trips. But this weekend we had the wonderful chance to visit…Wisconsin. Yes, I know what you are thinking. The words Wisconsin and beach don’t really coincide, but Sunday my mother-in-law competed in a half-Ironman in Racine, Wisconsin and i must say, it was not quite the locale I was envisioning.
We arrived to find ourselves surrounded by sun, sand and waves. Words cannot do this sight justice, so I thought I would tell you about our day from behind the lens.
As I move throughout this week, I find my mind wandering to a few special things in my life. Today I bring you those lovelies I’m in to this week…
The Bela Lugosi lilies in bloom in my garden. Who doesn’t love a day lily named after the actor who played Dracula?
These vintage dishes my mom found for me at Salvaged by Sonya, a fabulous antique shop in downtown Rockford.
The Pioneer Woman’s Pots de Creme. There are no words.
My new yogurt incubator. I purchased my kit at this store, but you can also order the exact same one from this website.
The Guernsey Literary and Potato Peel Pie Society. I have been purposefully taking my time in reading this book because quite honestly, I don’t want it to end. You know those pieces that you are so sad once they are completed because you feel like you have just lost a friend? That is how I feel about this book. It is truly just a lovely tale.
One thing is for sure, we have a LOT of beans coming through our kitchen door these days. So many beans in fact that there is no feasible way to eat them all. Enter “Operation Dilly Bean.” If you have never eaten a pickled bean, a.k.a. dilly bean, you must make it your duty to eat one this year. A dilly bean earns a solid ranking in the top 3 list of pickled veg in my book. Yum.
This past Sunday found me hovering over the kitchen island chopping beans and breathing in vinegar fumes, with visions of dilly beans dancing in my head. The past few years I used a dilly bean recipe from this book, but this year I decided to mix things up a bit and try something new. I used the basic pickling recipe from this cookbook, and based on how great Miss English’s other recipes are, I’m sure this one will not disappoint.
When we created our garden five years ago, we sectioned off a very small portion of our gardening space with chicken wire and created a compost pile. Since that time, our composting operation has been evolving because to be perfectly honest…it never really worked as well as we felt it should.
When we visited Growing Power in Milwaukee, Wisconsin a year and a half ago, we were inspired by the vermicomposting system Will Allen set up, but we were never able to get the results from our worms that he seemed to be getting. It was not until this past winter when I read Will Allen’s book Good Food Revolution, that I realized our mistake. We were overworking our worms. We were filling our vermicompost with loads of food and paper scraps and they simply were unable to keep up. While reading Allen’s book, I discovered Growing Power’s secret: Growing Power allows their collected food scraps to partially decompose first, then add the worms to the mix. Bingo.
So, after many a year of trial and error, I believe we finally have a system set up that will work. Because as Will Allen says in his book, he can predict a garden’s growing success based on “how much attention has been paid to creating fertile soil.”
We place our compostable materials (food scraps, grass clippings, leavings, paper shred, egg cartons, coffee grounds, etc.) in the wooden boxes. (We cover our boxes with burlap just to cut down on the bugs and smell, but it still allows the compost to breath.) We try to turn this pile over every couple of weeks. Once the scraps begin to brown and break down, we move them to the red garbage can, and/or the blue plastic bin, and/or the black tower. These bins have some holes drilled on the sides for aeration, and this is where our worms are. (The black tower is an actual vermicompost bin we purchased a few years back. The benefit of this type of bin is that liquid can drain off the bottom and can then be used to make compost tea.) Once the worms do their work we are left with compost the consistency of coffee grounds. This compost can then be added to our garden.
With July now well under way, we find ourselves amidst the heart of our growing season, with a list of chores longer than we could ever hope to complete in a day. Although I can sometimes get frustrated by this endless to-do list, I am reminded that the jobs of a garden are never actually done, so therefore I need just to work through each day, doing what I can to tend to this growing space of ours.
In honor of this height of garden productivity, I’ve decided to designate this week as “Garden Week” here on my blog 🙂 I hope you all enjoy this fun little adventure through our week of gardening bliss.
To start things off for the week, I wanted to give you a little taste of just what our garden is looking like. Off we go…