Edible Front Yards

My mom said the only reason men are alive is for lawn care and vehicle maintenance. 

Tim Allen 

I attended an excellent lecture on converting front yard lawns into edible gardens by Ivette Soler.  She has great ideas for getting rid of non-productive lawns that guzzle water and require big bucks to maintain.  Her new book, "The Edible Front Yard," includes tons of photographs illustrating how to combine edibles and ornamentals in the front yard.  

The desire to turn the front lawn into a productive garden may be the modern trend, but my octogenarian neighbor has had an edible front yard for over 20 years and keeps it going all year long.  Indeed, his winter garden of cabbages, chard, broccoli, kohlrabi, spinach, lettuce and herbs is as beautiful as his summer garden.  

Of course, if you get rid of the lawns, you have to find another use for the man around your house.

May Days

"What potent blood hath modest May." Ralph W. Emerson

The garden is awash in blooms: roses, sweet peas, foxglove, sea lavender, nigella, calendula and nasturiums!   The tomato seedlings started in February and transplanted in early April -- albeit with the use of the Wall-o-Waters -- are 4 feet high and laden with blossoms.  A few tiny clusters of cherry tomatoes have formed. I still have a week or so to harvest the remaining artichokes & asparagus and there is plenty of arugula for salads to stave off hunger.

Inspired by Georgeanne Brennan’s book “A Pig in Provence," recounting her early days in Provence establishing her farm and learning to make goat cheese, I tried my hand at making a simple Farmer’s Cheese with goat milk using a variation on a recipe provided by the Fabulous Beekman Boys.   It was delicious & simple to make.  

Farmer’s Cheese with Thyme

Ingredients: 1 gallon of organic goat milk, 1 pinch of salt & the juice of one large lemon

Directions: Pour the goat milk into a stock pot, and whisk in the salt. Bring the mixture to a boil over medium heat, stirring constantly.  As soon as the mixture begins to boil, turn off the heat & stir in the lemon juice. The goat milk should begin to curdle within a few minutes. Pour the mixture through a sieve lined with cheesecloth.  Squeeze out the liquid (whey) and tie the cheesecloth bag to a wooden spoon suspended over the sieve to allow more of the whey to drain off from the curds. After the whey is drained off, mix in a tablespoon of chopped thyme.    

I plan to serve the cheese with arugula, artichokes & asparagus from the garden and some crostini with ham from Iberica, courtesy of The Spanish Table.

Happy Memorial Day Weekend!

Hey - Look what I made in camp!

The first artichoke of the season was "harvested" today.  Silly me, I planted only 6 plants.  I love artichokes -- the fruit of the plant as well as the leaf structure -- but they require so much room!  Tonight will be a feast of homegrown asparagus, artichokes, radish and snow peas with this yummy aioli sauce.  The recipe below is from Laura Calder.  Huge fan of her Food Channel show and her books. 

Ingredients

• For the aioli

• 1 egg yolk

• 1 teaspoon white wine vinegar

• 1 teaspoon Dijon mustard

• 1 cup grapeseed oil

• 1 head garlic, roasted*

• Kosher salt and freshly ground black pepper

• Juice of 1 lemon

•

• For the artichokes

• 12 baby artichokes (poivrade variety, which are the tiny ones)

• 1 to 2 lemons

• Kosher salt

• 2 to 3 tablespoons olive oil

Directions

To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.

To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

Cook's Note:

* To roast a head of garlic, wrap in foil and bake for an hour at 350 degrees F.

Tomatoes

It's a little early, but as an experiment I transplanted a couple of Sugar Sweetie Cherry tomato plants into raised beds this week.  I warmed the planting area for two weeks with black plastic and the transplants are protected by a wall-o-water. I started these early to photograph for a class I gave on indoor seed starting. In general, I wait to transplant until the night temperatures are in the mid-50s and the soil temperature is 65 degrees.  However, the wall-o-waters are designed to permit early planting.  Wish me luck! As a back-up, I started another group of seedlings in early March for transplanting in May. I recommend the following free publication for guidance on growing tomatoes in California: “Growing Tomatoes in the Home Garden,” ANR University of California, Davis Publication 8159.