Harvest by Hillary

Blogging about my journey to living a more sustainable and organic life

Week 10

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Well, it has been quite some time since I put out a post! While I am disappointed all my summer trips are over…I am still happy to be finally back and working in the garden again. A lot has happened since the last time I blogged, so this post is a garden catch-up!

So when I last blogged, I was about to leave for Maine.  Emma and I worked hard to plant the remaining beds before I left. We planted beets, cilantro, an assortment of basil, kale, swiss chard, and carrots. I was happy knowing that everything was planted and on its way growing before I left.

When I came back (last week, not this week) I was glad to see everything sprouting and growing beautifully just as I had intended. I was also glad to see that our eggplants had even more fruit, our cherry tomatoes were fruiting like crazy, and some of the cucumbers were ready for harvest!  Everything looked so green, I felt as if Emma and I’s hard work was really paying off!

Cherry tomatoes are popping up everywhere!

Cherry tomatoes are popping up everywhere!

cucumber week 10

Good looking cucumber!

eggplant week 10

Even more eggplants!

growing basil

Beautiful growing basil


Our flower bed is beginning to bloom!

That week, I ended up harvesting the largest eggplant and some kale. I even used the eggplant in my own recipe creation over the weekend, a little something I call “Eggplant Pizza.” I really wish I took a picture of it because it was delicious! But, for those of you that would like to try it yourself here’s the recipe:


1 large eggplant

olive oil

salt and pepper

marinara sauce

mozzarella cheese


Slice the eggplant and place in a baking dish lined with aluminum foil.

Brush some olive oil over the eggplant and sprinkle with salt and pepper.

Bake for 20 minutes at 350 F.

After 20 minutes, pour the marinara sauce over the eggplant and sprinkle your desired amount of cheese.

Bake an additional 10 minutes.  And there you go, you have yourself some eggplant pizzas!

This was extremely easy to make and there’s no need for specific measurements! It is all it just how you want it to taste!

After the weekend, week 10 began. This brings us to the current week, which has been very productive if I don’t say so myself.

Monday, I was itching to get back in the garden and do some serious work! I ended up thinning and pruning all the cherry tomatoes in the row on the hill. They now look cleaned up and ready to grow to their full potential. Monday I also decided to tackle the old garlic row that has been meaning to be over-turned. The soil is so leafy because of the leaf mulch used to cover the garlic, but for now it will have to do. The only thing that will be planted in that row will be the oats and peas to be used as cover crops, so there is no need for perfect soil.

Before I move on to Tuesday, some of you may not know what “cover crops” are or do. Basically cover crops such as peas and oats are crops that are planted to manage the soil and keep it fertile, hydrated, and healthy. Many gardeners and farmers prefer to use cover crops in empty plots, so in the future when they need to plant the soil will be a great planting quality.

After taking care of the tomato and garlic rows, Tuesday, I decided to replant the cilantro. Some of the newly planted crops (Not a lot but specifically the swiss chard and cilantro) have not come up yet and its been about 3 weeks.

Tuesday was also lunch in the garden and what a crowd we had. We had around 8 people mostly graduate students and staff and it was great to sit down and talk to everyone about the garden and their own gardening experiences. One of our dedicated attendees, the school’s head of public safety, even brought homemade pickles, which were fantastic! I am a huge pickle fan and luckily he told me his easy recipe, so I am definitely going to make my own!

After lunch in the garden I worked on the garlic row again and made sure to check all the plants for pests and soil conditions.

Wednesday was a really cool day because Emma and I uncovered the butternut squash row. The butternuts have gotten huge and the row looks amazing. The blossoms are almost in full bloom and are looking great and will finally get to be pollinated!

Squash blossom

Squash blossom

With the unveiling of the butternuts, came the veiling of the zucchini. Earlier our zucchini was having some powdery mildew problems, but luckily we sprayed them down with an organic fungicide and it has almost gone away. Now the zucchini are covered and are ready to grow as much as the butternuts have.

Wednesday, I also did a lot of weeding. Personally there is something about weeding that I just love…I know this may sound weird. But nothing is more satisfying than tackling a weedy section of your garden and cleaning it up. When the soil looks clean not only does it look pleasing, but it is great for your plants. The plants have the chance to now take up the nutrients available without having to share them with all those pesky weeds. Trust me you can really see the difference in how your plants grow whether they are in a clean or weedy environment.

Thursday, unfortunately was a pretty dreary day. I spent a lot of time researching and blogging, which was nice because I haven’t sat down and blogged in two weeks! Emma and I also went to Ganim’s Garden Center to pick up some beet seeds and new herbs. The second half of the mint bed is still empty, except for a small row of basil that was gifted to the garden from the head of public safety, so we needed to find some herbs to fill it up!

At Ganim’s there were obviously slim pickings since it is the end of planting season, but we ended up finding some pretty cool stuff!

For one we found a stevia plant. If you are a health nut, like I and haven’t heard of the new natural sweetener made from Stevia leaves then shame on you because this stuff is great!

Stevia Leaf

Stevia Leaf

So, what is Stevia? Well, it is a plant that is a member of the sunflower family known for its sweet tasting leaves. Stevia makes a great sugar substitute for dieters and health conscious people because it doesn’t spike blood glucose levels and create a signifigant drop in blood glucose after wards putting the body into a sluggish sugar coma. Also, Stevia is great because unlike other sweeteners it doesn’t trigger further cravings for carbohydrates and sweets meaning dieters can have healthy control of their eating habits.

As you can see I am very excited to put this plant in the garden.

Besides the stevia plant we also found three more types of mint to add. The varieties that are being added are banana, ginger, and pineapple. Emma and I love how many different varieties of mint we have and I think our mint section of the garden will continue to be a hit with visitors.

I always love showing people our mint because they can try it themselves and really taste the difference between each type. I love seeing peoples reactions when they can taste the hidden flavors.

The last herb we bought was lavender, a personal favorite of Emma and mine’s. I used to have bad insomnia when I was in high school and I remember trying every natural remedy under the sun to help me sleep. One of the things I tried was buying a lavender pillow spray. I fell in love with the scent and while it probably was not the primary reason my insomnia was cured, I still love the smell.

I’m even thinking about harvesting some to make small satchels with dried lavender to place in my pillow!

So, after all this catch-up business it is now Friday and almost the weekend. I am planning on hopefully  planting the beets today and getting our herbs in the bed. A nice relaxing Friday of planting is just what I need!

So, I hope you enjoyed my blog catch-up and I promise I will be back again next week to blog!

Happy Weekend Everyone!


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