An update on the Amster-Burton gardening situation.
The fundamentals of our garden are strong and we do not require a federal bailout at this time. Our cherry tomato plant, which came to us a 12-inch weakling, has grown into a shaky colossus. It sprawls against the wall like a group of drunks sleeping it off. Unlike a bunch of drunks, it has produced over a hundred tomatoes, some of which are even ripe, sweet, and juicy. I think Iris even ate one.
The cilantro bolted. This is not a bad thing. Last week, Iris had a friend over and announced that it was time to gather cilantro seeds. Each girl took a cilantro plant and stripped it bare, and now we have a container of homegrown coriander seed. The lettuce has also bolted and just started producing fuzzy yellow flowers. Maybe there will be some seeds there, too, although I have no idea how to gather lettuce seeds.
The lettuce was probably the biggest hit. It produced enough salads that next year we’re going to grow four pots of lettuce, maybe two or three different varieties, and this should keep us in salad all summer. I’ve turned into kind of a salad person; my usual formula continues to be lettuce, thinly sliced onion, sherry vinaigrette, and add-ins in the form of croutons, bacon, blue cheese, or nuts (usually pecans). Sherry vinegar is so great; I never get tired of it. Look for Don Bruno brand, which sells for $5 around here. I just had to restock and couldn’t find it, so I bought El Majuelo in a big bottle for $12. It looks a lot like the big bottle of maple syrup I just got at Trader Joe’s. Hopefully I won’t mix them up.
Is there anything I should be planting right now? I have a bunch of empty pots (well, full of bolting or dead plants) and some extra potting soil. I was thinking about shallots, but I’m too cheap to order shallot bulbs for an experiment.
Hey Matthew,
We’re about to plant beets (I think these will grow in pots, not sure), kale, lettuce. Granted we’re in the bay area, the milder climate gives us a lot of leeway on timing. Still, I think lettuce actually prefers a cooler temp, so you could maybe grow it year round. Same with cilantro and parsley.
Cool, maybe we’ll try more lettuce. I love kale. What about chard?
Oh, good thinking. Chard grows year-round like a weed in my yard so I never think about when to plant it. But yes, I think all of those greens are happy in the fall/winter. Oh, I had some success with broccoli rabe last year as well. You’re getting me excited about planting this weekend!
Yes, I’m about to try planting lettuce, now that it’s cooled off here. How about radishes? I seem to remember that they’re sweeter when the temperature isn’t too hot.
Shallots are wicked easy but take a while and some space. You can eat the green shoots while you are waiting for the bulbs. The same goes for garlic, and onions. Yes, the aliums. To save space, plant onions close together and call them scallions. And also plant chives.
Think herbs – besides chives, we grab oregano, mint, rosemary, sage or parsley whenever we want it. I can never get thyme to work but I will keep trying. And next, horseradish. And epazote, maybe. I never knew I loved fresh oregano so much before this year.
When leafy green or cabbagey things bolt, they make green seedpods, and then when the seeds are fully developed the pods dry out and turn brown. When the pods are brown, you cut them off and put them in a paper bag and shake it all around so the seeds come out of the pods. It takes a while (the drying out, not the threshing) and it is probably easier just to buy new lettuce seeds.
Yes, you should definitely plant more lettuce. I would suggest basil as well, but I know how you feel about that.
Now you just need a cow and pig to provide your bleu cheese and bacon. Perhaps we should start community barnyards in addition to community gardens; then apartment-dwellers could have animals, too.
Kathleen, we have some basil, but it’s in a pot with lemon balm, so you can’t really see it.
Have you tried a butter butter salad? It’s simply butter lettuce tossed with slightly cooled, clarified butter, a squeeze of lemon, and some kosher salt. I know you’re probably like ‘????’ but give it a whirl, I say.