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Category Archives: Weather

Napa and Sonoma

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I think if there was one place that we would love to live, and that we loved visiting, it was California wine country. For me, the combination of agriculture, culture, climate and activities made it one of our favorite vacation spots.

It depresses me to see it burning out of control.

We spent 10 days there, a decade ago. Rented a house. Visited wineries. Cooked. Grilled. Strolled through amazing farmer’s markets. Ate at awesome restaurants.

Chateau St. Jean. In the news now for the damage to their property.

It was one of the first places we visited. Picnic in the gardens while enjoying a glass of wine.

We went to over two dozen wineries that trip. Some of them were known because of our wine dinners at Iron Bridge.

Like Corley.

Family owned. Transplants from Virginia. We still get wines from their wine club, and we hope they are doing OK. They are between the Silverado Trail and Highway 29, fairly far north in the valley.

We first met them at a wine dinner in 2005. Out there, they remembered my husband and were so nice to take us everywhere on the property.

We made other friends out there. One, St. Helena Olive Oil. I would order their oil on line to be delivered here. They lost part of their production facility, although Peggy posted that her house was spared.

The impact on all of us. The loss of produce and fruit. Sonoma was a humongous producer of vegetables and fruit, for the US market.

US olive oils. Hopefully, those old, heavy producing olive trees survived. Otherwise, it could be years before production comes back to normal.

Avocados. Nuts. Citrus. Berries. The melting pot in Sonoma.

Makes me nervous when Florida and California have losses in citrus. Between the hurricane and these wildfires.

Add to it all, the disruption in income when all these businesses can’t open. For them, and their workers.

It’s been a crummy year here in the US, hasn’t it?

A Record Year

On the garden yield. The 2017 tomato crop has blown away all my previous yields.

This was probably my heaviest harvest in August. Over 20 pounds. So far this year my grand total has exceeded 171 pounds, and the cherry tomatoes are still producing.

My previous personal best was 139 pounds the first year I moved to a community garden plot. I thought that was an immense amount and now I am dealing with another 30 some pounds. The freezer is full. I have been gifting a half dozen friends regularly. The food bank and the Wine in the Garden auction basket winner have benefitted from my harvest.

I keep extensive records. By variety. Number of tomatoes. Number of ounces. Every time I pick. I sort. I weigh. I process.

Doing this allows me to decide what to plant again. What to give up. This year? The last of the pineapple tomatoes. They disappointed me for the last time. I love how they look, and how they taste, but they are fickle and fragile.

My replacement for them. Striped German. In the top picture, they are the very large yellow tomatoes with the green stripes. Those were picked a bit early, just before a predicted rain. If I left them on too long, they would split.

In this picture, you can see what happens when the rains come and split the tomatoes. My other favorite from this year, the small cherries with the darkest color, are prone to splitting too. These, the black cherry heirlooms, and those Striped Germans were bought from Love Dove Farms. I bought a market pack of four Striped Germans, and two plants of the black cherries. They will most certainly be grown again next year. They were superior in taste and both produced well.

San Marzano and large cherry tomatoes also did well.

I had two San Marzano plants that produced more than 20 pounds of tomatoes. The red cherry and tomato berry plants also went crazy in late July.

My freezer has dozens of containers of oven roasted cherry tomatoes. All winter long, I will be enjoying them over pasta or mixed with couscous or rice. I freeze them in single dinner size. Enough for the two of us to share.

The plants this year were spectacular.

Ringed by rebar and string to keep them upright. Many reached over six feet high eventually. I put in 32 plants this year in two long double rows in the garden. I lost two of them early in the season. Thirty plants. Averaging almost six pounds per plant. Since eight of the plants were cherry varieties, that’s a healthy return on “investment”.

One other surprise. The purple bumblebee hybrid, which isn’t purple at all.

Do they look purple? Not to me. They do have a great taste. Next year, they will return with the black cherry, striped German, and the San Marzanos. I will probably also repeat the Brandywine and the Rutgers.

It may be the end of the season, but the planning never stops. And, let’s see if I can get to 175 pounds before the first frost.

Preparedness Bootcamp

Did you know that our county is having an emergency preparedness “bootcamp” on the Office of Emergency Management Facebook page?

Not a bad time for us to review what we need to do, to remain prepared for possible extreme weather. With Hurricane Irma out there, and maybe more behind it.

I can’t believe it has been five years since Sandy came through. I remember being a new blogger and writing quite a few posts about preparing for it, and how we coped.

We are much more prepared these days, making it simple to ramp up if we need to do it. Always have extra batteries. Have all sizes of containers around to stockpile water, if needed. We know where to get the largest bags of ice, and we have four coolers for food.

We hope that Irma will somehow miraculously take a hard turn and go out to sea, but if not, we are ready.

Around here, it’s that massive deluge of rain that worries all of us the most. As big as Irma is, it will be hard to avoid getting drenched somewhere along the East Coast.

For those interested in weather, and wanting to learn more about preparedness, check out the OEM page. And, be prepared.

Finally, one simple tip, and a recipe. Make sure you have a good hand can opener. Power outages, you know. For us, the simplest meal. Canned tuna in olive oil, canned chickpeas, a white onion, salt and pepper. Drain the chickpeas. Dice the onion. Mix tuna, chickpeas, onion and salt and pepper. Add a bit more olive oil if it needs it. Serve over lettuce.

Stay safe!

Hurricanes Past

I hate hurricanes. For us they are the largest and most frequent weather events that bring damage to our area. For us, looking at the remnants of Harvey, the hurricane that won’t go away, it is difficult.

Our hurricanes almost never drive us out of our homes. They just hang around, knock out power and dump copious amounts of rainwater that flood those in low lying areas.

A few days of inconvenience for most of us. A minimal number with tree damage to their homes. A handful of flooded basements. Annoying. Yes. Catastrophic. No.

We have many friends in Texas. One in Port Aransas. If he still has a home there. They are in our thoughts. That landing area. Where homes were leveled, and recovery will take years.

Not unlike what Ellicott City had to do, after the floods a year ago. Muck. Bacteria. Mold. Throwing everything away. Wearing respirators to clean up. Fighting with the Flood Insurance People. And more.

If you can, give money to help those who need it in Texas.

Rain or Shine

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No matter the weather. Harvest goes on. That includes those of us who volunteer weekly to harvest vegetables at our community garden. Perishables destined for the Howard County Food Bank.

We line up the wheelbarrows and get to work. 26-28 weeks total of harvests beginning in May and ending in late November. I am so thankful that we have a dedicated core of volunteers. It makes no difference if we get wet, or if we have to start really early to beat the heat.

I have learned much in this endeavor. What works. What doesn’t. What is best to grow. What won’t be used. It isn’t easy to cook healthy meals with limited resources but we try to grow items that lend themselves to simple preparations. No need for ovens, big pans, spices, etc. We know some of the recipients are living with a hot plate and maybe a microwave.

Greens are always welcome. Simple to prepare. Tomatoes are a treat for all of us. Nothing like juicy, ripe, sweet heirlooms, bursting with flavor. This week was one of our best for tomatoes, as we had three other gardeners away on vacation, and their tomato plants were overloaded with ripe fruit.

For the past month or so, we have had harvests of over 100 pounds weekly. We have these overproducing eggplants, which is a first for us. We have peppers that are full of blossoms and then are weighed down by the load of peppers, particularly our jalapenos. We also were very lucky with leeks, garlic, and of course, the tromboncino.

We have taken to calling them Italian squash, in order to get them accepted. They are the absolute best “zucchini-like” vegetable we grow. They get huge, but those long thin necks don’t contain seeds, which can be bitter. They slice and cook easily, and they also (for those of us with the utensils to do it) make wonderful fritters, breads, cakes, muffins, and more, when shredded. We have been getting dozens of these weekly, and they really do taste so much better than zucchini that have been left on the vine too long.

I get out a frying pan. Put in onion, pepper, tromboncini, cherry tomatoes. All in a splash of oil. Add salt. Pepper. Oregano. Cook until your house smells like spaghetti sauce. Serve over rice. Pasta. A “nuked” potato. It’s so good.

Now, where was I? I got off the subject, which is the garden. We are in the midst of planting for fall. The collards, kale, cabbage, carrots, beets, broccoli, and chard, all going in this month. We have 2000 square feet at the moment. 1000 square feet of the original food bank plot, plus 500 square feet being used where current gardeners had to take a year off for health reasons, plus 500 square feet where gardeners moved away during the season.

It means we may hit 2000 pounds this year. Which would be a record for us. Our highest total two years ago was 1700+ pounds.

Oh, and I forgot. Two of us put in a couple of butternut squash seedlings a while back. They went nuts and are advancing beyond the plots into the bench area. They are in an area of my plot that I didn’t use. There must be 20 of them ripening now.

They are another squash that goes a long way and is really easy to cook, once you manage to peel it. Can’t wait to have them ready to harvest.

Here’s to our volunteers, and here’s hoping the weather cooperates and gives us a good fall season, since summer has certainly been a good one for us.

 

 

 

The Garden 2017 Edition

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Been a while since I posted. Things get in the way of sitting down to write.

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I finally did get my garden planted. My full plot in the community garden. Where I am now a co-manager, which has taken up quite a bit of my personal time. I did post once about the asparagus. The 24 foot by 3 foot section that produces copious amounts of asparagus. Last year 360, yes, 30 dozen spears of asparagus. This year, I am already at 200 spears and June isn’t here yet. Let’s just say we eat more than our fair share of asparagus in many ways. Salads. Frittatas. Pasta. Grilled. Baked. Steamed. Whatever. It is interesting to me to watch an invasive, more or less, take over larger areas along that row of the garden. It propagates underground and there is no rhyme or reason as to where it will emerge.

I have been selectively ripping grass out of that area and trying to tame the rest of the stuff surrounding the largest, most prolific plants.

This has been a strange spring. We tilled later than usual. And, planted much later than I normally do.

I moved my tomatoes, zucchini, cucumbers, and onions. Rotation in the soil is one very important aspect in gardening. This year, my latest addition, okra. Why? I have no idea, but we like to grill it, and I put in four plants. There are also tromboncino. Let’s see how they do this year.

I mean, they have done well in the past. I like them for baking and for fritters. They do not have many seeds in the neck, and they are definitely less moisture laden. They are a challenge to keep in line in the garden, but I have them in cages.

So, here it is, the 28th of May and I finally have all three rows finished. A small bed of arugula. Onions. Three kinds of cucumbers. Zucchini. A dozen different varieties of tomatoes. The okra. Whoops, no peppers. I suppose I should put in at least one type of pepper. One more trip to the farmer’s market to pick up a plant, or two.

Crossing my fingers for a good season this year. Please make the rain stop for a while. The weeds are starting to win again.

Sure Signs of Spring

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When spring is truly here, in Central Maryland, there are those annual rituals in which I participate. You know the ones I mean. The annual visit to Brighton Dam to assess the azalea gardens.

The search for those first wild asparagus to forage. Or the first fat bundles at the newly opening farmer’s markets. Or, in my case these days, the first asparagus from my garden plot.

The dogwoods blooming everywhere you look. The progression of springtime blossoms here goes pretty much in this order. The forsythia, the daffodils, the tulips and the cherry blossoms, the azaleas, the dogwoods and the rhododendron. Mixed into these, it’s somewhat random that the other bushes and trees flower and then leaf out.

We are only a month away from the first strawberry picking.

Jenny’s Market should be opening next week. Then, I won’t have to drive far to get some fruit, particularly citrus which I always need for cooking.

Grilling season is about to commence in earnest. Not just the occasional good day to uncover the grill, but the long stretches of time when every night is perfect to eat al fresco. Not yet buggy season, or high humidity to interfere with the enjoyment of the outdoors.

I noticed this year. My asparagus came in three weeks earlier than last year. The azaleas are already peaking out at Brighton Dam. Weeks before they normally do.

The weeds are early, too. And prolific, due to our relatively mild winter. No long hard freezes that would kill them off. I will be battling the bittersweet much earlier, as it threatens to invade my flower beds.

Next week, my spring/summer CSA starts. The farmer’s markets aren’t far behind it. Can’t wait to visit the new one in Clarksville Commons or my favorite one down at the Wine Bin in Old Town EC.

This coming weekend is supposed to be lovely. Check out the azaleas if you get a chance.