Mint Harvest - June 2015

The mint beds are growing profusely this summer - getting an extra boost from the rains in June. I’ve harvested about 70% of the first harvest at this point and will do the rest in the next few days. I put off the harvest because I wasn’t quite sure what I was going to be using it for since I am no longer drinking tea of any kind (part of the behavior change required to eliminate artificial sweeteners); I’ve discovered I like adding dried mint to stir fries and soups! It makes the kitchen smell wonderful and adds a delicate layer of flavor.

The two areas of mint I’ve cut so far are quite different. One is a flowerbed in the front of the house where the mint is concentrated in a huge mound backed by day lilies. It was growing rapidly

And blooming too! I processed both the leaves and the blooms.

The other area was the deck garden. There were several pots thick with mint. One had mint growing on tall stalks. I’ve included and before and after shot.

I rinse off the pile of cut mint in the sink and then strip the leaves. It is a time consuming and tiring process. The NINJA processor is a bit easier to use that then Cuisinart food processor that I finally wore out after many years.

The last load of mint in the processor was combined with 2 lemons (with skins) to use for the apple crisp I plan to make later in the day.

And now the mint is on my white drying tray in a prominent place so that I remember to stir it a few times a day so that it will dry evenly. And then it goes into small soup tureen with a lid; I’m already thinking ahead to all the dishes it will enhance.

Beautiful Food to Savor

It is easier to eat well when food looks appetizing…looks beautiful either on its own or in the way it is presented. Over the past 5 years or so as I’ve gone from overweight down to ‘normal’ weight, I’ve become more thoughtful about making food that is beautiful and tastes good at the same time. It is easier to savor food and be satisfied these days. Here are some ways I have done that for myself:

Beautiful dishes. Even something as simple as hummus with pita bread wedges can look beautiful served in my Blue Tulip glassware!

Prepped to eat. Cutting up the pita into wedges as part of the preparation makes it easier to enjoy the act of eating. I cut of salad into smaller pieces that the regular bagged salads for the same reason; I dislike having salad dressing dribble off a too-large piece of greens.

Make it colorful. Spinach - strawberry - carrot - almond salad…beautiful in a clear glass bowl. The vibrant colors and melding of flavors made this one of my favorite salads in June. In July the ‘red’ veggie can be tomatoes. In the fall, the ‘red’ is apples with the skin left on.  I almost always add carrots or sweet potato for ‘orange’. When the leafy greens are scarce in the hottest weather - I use mint or basil or rosemary to contrast with the white cucumbers (if their skin it too tough to provide the green). Stir fries can be colorful in the same way.

Eat with a view. My favorite way to enjoy an orange for morning snack is to look out the window over my kitchen sink at the deck garden while I am eating. I cut it into wedges and then just observe the birds at the bird feeder and bath…the insects at the flower…the breeze moving the trees in the background.

Fresh is best. Now that I’m on the second year of belonging to a Community Supported Agriculture, I am a believer in the beauty and taste of just harvested produce. I love to eat seasonally.

Deck Garden - June 2015

Mid - June - and the garden is mostly green. The only plant that is blooming so far is one of the purple pea vines. It is climbing on the peacock pot sticker that the gold finches like to perch on.

There are buds on some of the other plants. By July there should be more color.

I am enjoying the greens at the moment.

Some purple basil came up in the pot that I planted some seeds from a packet that was over 5 years old. More of the seeds were viable than I anticipated! I’ve been pulling seedlings to use in salads so that there will be a mix of green and purple basil leaves in plants that have enough room to grow.

The mint in the turtle sandbox is root bound and can’t seem to grow any more around the edge. I’ll give it a through trim at some point then churn up the sandy soil and start over. There is a very thick mat of stems entwined over the surface so I’ll start the churn with long handled pruners!

I’ve already harvested some of the red potatoes (posted about it here) but there are several more plants from those same sprouted potatoes. My plan is to harvest when any of the potatoes peek above the soil. The pots are probably not large enough to get an outstanding crop….but maybe over the course of the summer they will all yield a serving!  The lighter green leaves of the celery that sprouted in the kitchen window sill is a nice contrast to the the darker greens of other plants.

I was trying to use old seed so I probably have cucumbers in some of the pots too. There were a few seeds left from last year and the cucumbers did well as ‘spillers’ in many of the pots. Thrillers will be whatever is not green. I am anticipating zinnias and sunflowers but there could be some other flowers too from seeds in the soil from last year. July will tell! RIght now i am enjoying the delicate red in the stems of last December's poinsetta!