Iowa is heading into a major heat wave with ambient temperatures forecast in the high nineties by midweek. It seems it has been hot already yet this will be a scorcher with high humidity. My reaction to high heat and humidity is to get outdoors work done early in the morning, then move indoors to work at my desk or in the kitchen. Coping with heat waves has become ingrained into daily life.
I harvested the first of four tubs of potatoes yesterday. I grated and had the nicked ones for breakfast this morning. Hash browns, scrambled eggs and cherry tomatoes is one of my favorite summer breakfasts. These days we have tomatoes with everything, including locally grown sweet corn and green beans from the garden. It is the best time of year for a kitchen garden.
The freezer is beginning to fill with ingredients for future meals. The next big projects are putting up sweet corn and canning tomatoes.
Not much else to report at this point in the holiday. I’ve been getting out with people more. I avoid densely populated areas like the county seat and areas around it. It seems my sleep patterns are permanently changing to stay up and sleep later. I’ve begun reconstructing my daily schedule. Once that process is done, I’ll be back to daily writing here.
The Midwest is bracing for a heat wave next week when ambient temperatures are forecast in the 90s. On Wednesday it is expected to reach 103 degrees. The Iowa State University Extension and Outreach Service issued a reminder to farmers of what to do to protect their investment in livestock. It is going to be a scorcher in the corn belt from top to bottom.
I finished my month of posts at Blog for Iowa earlier in the week and am ready to turn my attention back to Journey Home. This blog has had four names since I created it to move from Blogspot to WordPress in 2008. If we ever get out of the coronavirus pandemic, I might give it a fifth. We are at a distance from the end of the pandemic.
The challenge in the garden is keeping the plants watered, yet not too much. They will survive the heat with adequate hydration. Early morning or late evening watering has been best.
Tomatoes are beginning to ripen and we had our first slicers for dinner last night. Yesterday I grated and froze zucchini for winter soup and tried a quick dill pickle recipe I saw on TikTok. From here until Labor Day, part of every day will be food preservation. I have a row of San Marzano tomatoes to convert to canned wholes for use throughout the year. I tasted the first ripe ones and they were deliciously different from other varieties I have grown.
My sleep patterns have changed while on holiday. I stay up until 9 p.m. and am sleeping through the night, getting six or seven straight hours of sleep. It has been a long time since I did that. I’m hoping the new patterns persist.
I keep plugging along with reading and have almost finished Loretta Lynn’s memoir Coal Miner’s Daughter. The book reminds me of the part of Appalachia where my father was born and how people there lived and still do. Lynn’s birthplace, Butcher Holler, Kentucky, is about 85 miles from Father’s birthplace. Of course, Lynn got to know June Carter Cash and Johnny Cash through her music. June Carter Cash is a shirttail relative of ours.
It is easy to see why people liked Loretta Lynn’s music back in the 1970s. She was part of a social revolution that changed how people lived. In part, it was based on Roe v. Wade and introduction of the birth control pill which Lynn wrote about. In her song, “The Pill,” she wrote, “I’m tearing down your brooder house ’cause now I’ve got the pill.” Husband Doolittle got a vasectomy after birth of their twins and Lynn wrote about that too.
Wildflowers bloom in July with an ever-changing array of color. Now that the garden switched from planting to harvesting, I walk along the state park trail almost daily to watch nature’s changes. Even though The International Union for the Conservation of Nature added the migrating monarch butterfly to its “red list” of threatened species in July and categorized it as “endangered,” I saw a few Monarchs on the trail yesterday.
The world we know may be dying due to the climate crisis yet there is evidence of our past in every walk along the trail. Stay cool next week!
Heads of garlic just out of the ground, July 12, 2022.
This year’s garlic crop was a success. I planted 100 cloves and yielded 100 head. It will be enough to seed next year’s crop in October and use in the kitchen until July 2023. The harvest is curing in the garage until the leaves turn brown and dry. After that, I’ll sort and trim them, then store in a cool, dark place until used. The best of the crop will be used as seed.
Growing garlic is a basic part of our kitchen garden. Garlic is also one of our favorite ingredients. The goal for the garden is to produce food to make our kitchen meals interesting throughout the year. Since I began growing garlic a few years ago, it joined tomatoes, cucumbers, broccoli, peppers, greens and apples as one of the foundational elements of our cuisine.
Because of the space garlic requires to grow, I have no ambition to increase the harvest and sell some of it. In fact, since I began donating excess produce to the local food bank, commercialization of any part of my garden seems unlikely. I’m happy with where I am, which is flush with garlic for the coming year.
2022 garlic crop on my home made curing rack, July 12, 2022.
White butterflies flit around cruciferous vegetable plants laying eggs. It is a sure sign summer is here. I spend more time in the garden and noticed increased insect life. In addition to the green worm-producing butterflies, there are plenty of pollinators. Insect life is a blessing and a curse, something with which gardeners learn to live. There should be a big harvest this year.
Using a scissors, I clipped the top parts of chervil plants and held the herb in my hands. The mild anise fragrance was intoxicating. It made about two cups of loosely packed leaves which are washed, dried, and in a tub in the refrigerator waiting for me to figure out how to use the herb.
I plan to make my first batch of pesto today of mustard greens, garlic scapes, pine nuts, extra virgin olive oil, and salt. Mustard is strongly flavored and will dominate the pesto. There is little benefit to adding herbs as they would be overpowered. Will see how it tastes when I get into the project. I have plenty of basil yet I may reserve that for a more traditional pesto.
Today is the first day of summer and we ended spring with spaghetti and peas for dinner. The sauce was made of last year’s tomatoes, vidalia onions, garlic scapes and fresh basil. Tomato sauce so good I had to stop and consider how lucky we are to have a garden. It was a fine way to welcome summer.
When I left the house, I planned to weed the onion patch. I didn’t make it there. Instead, I harvested four tubs of greens, replanted under the row cover, and set up the new tomato support system for cherry tomatoes.
I grow indeterminate cherry tomatoes, which means the vines grow and grow until they get much higher than the four foot cages and begin to snake around the garden. I ran out of cages this year so I tried something different, a post and lattice method of supporting tomatoes. I like it because there is less hardware. It should make it easier to manage the vines. Time will tell if the new method is successful. If it works, I may use it for all the tomatoes and phase out the cages.
Spring greens, before insects arrive in large numbers, are the best. Saturday I started a batch of vegetable broth to which I added kohlrabi greens, collards, four kinds of kale, wilted spinach, Fordhook chard, and mustard. It produced a flavorful broth which I’ll water bath can in quart jars this morning. In addition, I made vegetable soup, using the best of the greens.
I harvested cilantro, dill, chives and basil. Each of these herbs has a specific use in the kitchen. One of my experiments was to grow chervil, which is classic French cooking as part of the fines herbes that includes tarragon, chives and parsley in addition to chervil. Next year I must grow tarragon. I’m developing applications for chervil and would appreciate comments about how readers use it.
I grow cilantro for a couple of main purposes, mostly to use fresh on tacos. If I have it, it will go into any Mexican-style dish. It’s the tacos.
I don’t know if the weeds are too far gone in the onion patch. When the sun rises, I plan to give it another go. Here’s hoping I don’t get distracted again.
We have been blessed with some perfect June days. Temperatures have been moderate and when it rained, it was the gentle kind that nourishes everything it touches. We can’t get enough of these long, beautiful days.
The garden is producing an amazing amount of greens: arugula, spinach, chard, collards, kale, mustard, turnip, lettuce and others. The season is only just beginning.
I’m halfway through the garlic scape harvest. Everything planted the last few weeks has taken and the greenhouse is emptying. There is weeding to do, a lot of it. At the same time there is a brief caesura. I can breathe.
Herbs, spices, seeds, and flavorings arranged on the counter.
When the world seems to be falling apart on a path toward chaos, then oblivion, we draw into family. My spouse and I set a meeting to go through herbs, spices, flavorings, extracts, sweeteners and seeds. That’s right! We put it on our calendars and everything. I baked a vegan rhubarb-applesauce cake before we began and that helped us along.
We both use the kitchen and things had gotten out of control. We were determined to remedy that. It turned into a two-day project during which we learned something about ourselves.
There were so many items tucked away in multiple places, just collecting them in one place was a major project. A few found their way from Indiana to Iowa in 1993 when we moved to Big Grove. Others migrated from our child’s kitchen in Colorado ten years ago. I had two shelves in the pantry where I crammed jars and bottles since I built the shelves. Over the stove, in the cupboard, in the turnabout, stuff was everywhere. We truly had no idea what we had in case a recipe called for something.
We set no firm time-line for disposition. If the item was unique, or we hadn’t used it in a while, we were more likely to keep it for potential use. There were a number of containers with no expiration date. There were also those I grew in the garden or foraged. We tended to dispose of bottles with a best by date of 2009 or earlier when it had one. The oldest was dated 2002. It was not an absolute rule. What mattered more was the aroma of each bottle gauged against future use. At the end of the first day, I had a five-gallon bucket full of discarded herbs, spices and flavorings for compost. The compost pile will be fragrant in a different way for a while.
This seemed like a bigger project than it should have been yet it is only the beginning of downsizing the number of possessions in our household. The project created many different interactions between us and the end result was positive. Practice makes perfect, they say.
Organization might help us maintain a grip on what’s in the pantry so our meals can be better for the knowledge. It was a positive way to spend an afternoon. There is plenty of negativity away from our little enclave. We were able to avoid it for a while. The fresh cake helped.
The last bulb of garlic from the 2021 garden is ready to use. By the time we consume it, scapes from the new crop will be available. This is where a gardener wants to be.
Since I began following the garlic-growing practices of my farmer friends, it has been an unmitigated success. Using seed from the farm, I grew my own seed for the following year crops with plenty for the kitchen. I also increased the size of the garlic patch this year. The plants looks healthy and should be ready to harvest in July.
I cut all the scapes to encourage the bulbs to grow large. Scapes serve as a replacement for garlic until the harvest.
Next steps in the cycle are to clear off the table in the garage and convert it into a drying rack later this month. Garlic is an important vegetable in a kitchen garden. Once one learns how to cultivate it, it is clear sailing to great culinary dishes.
Someone asked me how I make vegetable broth when I posted this photo on Instagram. I wrote an exceedingly long explanation that may not really answer much. The method is centered around using the abundance of garden greens. Here’s how I explained it, although ask me again and the explanation might vary from the simple mirepoix, bay leaves and greens seasoned with salt.
I get out a big stock pot and evaluate how much I want to make depending on available greens. Usually one large onion, a pound of carrots, half a dozen stalks of celery and three bay leaves. Two large onions seems too much, but IDK. I know it’s controversial but I season the broth with salt at the beginning of the cooking. I want the flavor to be ready when I use it. I used to leave salt out completely but changed my thinking on that. Then I pile in whatever greens are available. I like turnip greens best, but they are not ready yet so I cleaned up the refrigerator, using bok choy, kale, collards, and tatsoi yesterday. Next I fill with tap water so the greens are covered and crank up the heat until it is boiling. Once it comes to a boil, I turn the heat to low and cook at least until the onions are transparent, often longer. Couple hours, for sure. Stir often. I use mostly cruciferous vegetable greens, yet would not be averse to adding wilted lettuce to the mix. If I have leeks, I’d add them too. I also put vegetable scraps in the freezer for broth and soup, yet in the spring I keep it simple with mirepoix, and cruciferous vegetable greens. I want to end summer with 3-4 dozen quart jars of broth made using the water bath canning process. No worries about electricity disruption. Thanks for asking.
With intense heat, humidity, and heat advisories, my shifts in the garden have been shorter this year. When I get dizzy, it’s time to head into the house and cool down. There is progress, nonetheless.
All the trays of seedlings under the grow light found their way to the greenhouse on Wednesday. I will need to start more lettuce, yet it can wait. The main crops — broccoli, tomatoes, peppers, squash and beans — need to get in the ground as soon as my four-hour shifts allow.
The calendar says we have five weeks of spring left, but I don’t know about that. Technically, it is spring, yet weather-wise, summer has arrived.
Journey Home 
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