April 2013

Eric Liskey

I love spring

I thought I’d share this shot of my front walkway. Flowers are sure happy things, aren’t they? I can’t believe it’s May tomorrow. It’s one of the latest springs I can recall, so this has been a long time coming!

This bed is a testament to the value of maturity. A few years ago I planted a signficant number of bulbs and phlox in this space, and this year, it’s more spectacular than ever. The reason is the sheer volume of bloom. Each year, the daffs and grape hyacinth and phlox just get bigger and better. A nice garden can happen in a season. A spectacular one takes time.

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BHG Guest Blogger

Fresh Spring Salsa

The following is a guest blog post from Bren Haas – blogger at BG Garden. 

I don’t think we go a week without serving up corn tortilla chips and fresh salsa in my home and garden year-round. One of the most rewarding things about owning my own home greenhouse is I can grow citrus and many herbs year-round to add to my salsa and drinks. My family and guest at our holiday celebrations get a kick out of how I run to the greenhouse to pick a fresh lime off of my citrus shrub to serve in our festive drinks.  This Fresh Spring Salsa recipe is a ‘get me by’ until the summer tomato harvest begins. I use fresh cilantro from my early spring harvest in the greenhouse for fresh flavor in this recipe.

Growing Tips: Be sure to look for the many different varieties of citrus shrubs that are available on the market today.  These small shrubs can be grown in containers indoors and only require feeding and minimal watering indoors.

Ingredients:

16 oz Tomato Sauce

3 cloves of minced garlic

1/3 cup diced onion

¼ cup fresh cilantro

2 limes squeezed

Dash of kosher salt

 

Mix all ingredients and refrigerate for at least 1 hour before serving.  Salsa can be refrigerated for up to 2 weeks.

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Bren Haas started her blogging ( http://www.bggarden.com)  career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well.  Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.

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BHG Guest Blogger

Peas with Mint

The following is a guest blog post from Bren Haas – blogger at BG Garden. 

During the late spring and early summer months there is no shortage of peas in my home and garden. This recipe is as easy to prepare as the spring pea is to harvest! Adding fresh chopped mint and a freshly squeezed lemon from one of my citrus shrubs growing in the greenhouse adds that extra punch my family loves.

Growing Tips: Peas are low maintenance and easy to grow but be sure to start them early in the spring because they can not take the summer heat.

Ingredients:

3 cups of chicken or beef broth

4 cups of fresh picked peas

¼ cup of chopped fresh mint

1 lemon to zest

 

Directions:

Bring broth to boil.

Carefully add peas to boiling broth and cook for 4-5 minutes.

Drain peas and toss with remaining ingredients.

Serve immediately

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Bren Haas started her blogging ( http://www.bggarden.com)  career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well.  Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.

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BHG Guest Blogger

Spinach Wraps (Fajita Recipe)

The following is a guest blog post from Bren Haas – blogger at BG Garden. 

My teenagers just love these spinach wraps I make from scratch in under 15 minutes.  Soft and packed with vitamins with spinach you can grow in your home garden and harvest in 2-3 weeks. This is a great way to sneak in those extra vitamins teenagers need.

Growing Tip: It is super important to me to fertilize my vegetables the all natural way.  When growing spinach I’ve had healthy results using fish emulsion every two weeks. Be sure to harvest the spinach young when the leaves are only 2-3 inches tall.

Ingredients:

5 cups of chopped baby spinach

2 ½ cups of all purpose flour

1 teaspoon of salt

1 clove of fresh minced garlic

¼ cup of olive oil

Directions:

In large pan cook spinach in water stirring occasionally until the spinach is wilted and soft.

In a large pan or skillet over medium to medium-low heat, cook spinach in water about 5 minutes.

In a mixing bowl, combine flour, salt, garlic and oil.

Add the spinach mixture with remaining water from pan kneed in to flour mixture adding additional flour as needed.

Divide dough into 10 balls.

Add 1 tablespoon of olive oil to pre-heated skillet.

Roll out each ball into a 8” circle carefully adding to the hot skillet.

Cook each side 5-10 minutes or until lightly toasted.

 

Serve with your favorite fajita mix like grilled steak, red peppers, onion with crumbled Cotija cheese on top.

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Bren Haas started her blogging ( http://www.bggarden.com)  career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well.  Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.

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BHG Guest Blogger

Creamy Herb Bagel Spread

The following is a guest blog post from Bren Haas – blogger at BG Garden. 

This spread is a favorite to make fresh and have on hand for break time in the early summer garden. Serve this creaming dip loaded with chive, basil, garlic and feta on a crunchy toasted bagel.  I love serving this in my garden when someone unexpected stops by. Impressive and inspiring to pull fresh herbs to make up a delightful snack like the creamy herb spread.

Growing Tips:
What could be better then to step out of your kitchen onto the patio to harvest your very own fresh herbs for your favorite dishes?  One of the first herbs to arrive in the spring garden each year is chive.  Be sure to keep mulch away from the base of the chive plant to improve circulation and keep in mind the plant does not like competition so be sure to weed weekly. Chive can be cut and frozen to use throughout the late summer months.

Ingredients:

1/3 cup sour cream

½ cup of feta cheese crumbled

8 oz cream cheese

2 cloves of garlic, minced

1 tablespoon of chive

2 tablespoons of fresh basil, chopped

 

Directions: 

Mix all ingredients with hand mixer on low.  Refrigerate for at least 1 hour up to 1 week.

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Bren Haas started her blogging ( http://www.bggarden.com)  career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well.  Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.

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BHG Guest Blogger

Radish, Peas and Green Salad

The following is a guest blog post from Bren Haas – blogger at BG Garden. 

This salad will pair great with your favorite early summer menu.  Surprisingly easy to make and filled with colorful vegetables you can sow the seeds and harvest in a few short weeks. My kids loved growing their own radishes and harvesting them in just a few short weeks to add to recipes like this one.

Growing Tip: Perfect filler for any garden during the spring and early summer season: sow radish seeds in between your slow growing vegetables. This vegatble is perfect for the new grower because it grows so quick and is instant gratification.

Ingredients:

  • 1 cup fresh snow peas
  • 10 small sliced radishes
  • 2 cups of washed spinach leaves
  • 2 cups of washed green romaine lettuce
  • ½ cup of feta cheese
  • Fresh ground pepper

Dressing:

  • 4 tablespoons of olive oil
  • 4 tablespoons of honey
  • 1 tablespoon of freshly squeezed lemon juice

Directions:

  • Steam snow peas to soften but not cook.
  • Prepare radishes by washing and slicing.
  • Prepare salad dressing by whisking together the ingredients listed.  Place to side.
  • Place salad greens in salad bowl and drizzle with prepared dressing.
  • Top with sliced radishes, snow peas and feta cheese.

Fresh pepper to taste.

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Bren Haas started her blogging ( http://www.bggarden.com)  career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well.  Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.

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