The children went to a Storybook Costume Ball with their cousins last night.   We had a two-day scramble to throw together some costumes, but we pulled it off just in time!    Here’s a little bit on what we made:

Little Hen wanted to be Amphitrite, the Queen of the Ocean, wife of Poseiden, in Greek Mythology.

Her costume:

$0.50 -A blue velvet skirt from the thrift store (with about 12 holes in it that we had to mend)

$0.00 – a tank top from her closet with a seahorse on it and a “seaweed” looking scarf from my closet

$0.50 – 1/4 yd of ocean print fabric, from which we made part of her crown and cut out sea creatures to tack to her “ocean” skirt

$0.00 – more ocean creatures to sew onto skirt, which she drew out of cardstock and decorated with glitter glue.

$0.00 – scraps of leftover fabric from her brother’s costume to make her crown

$0.00 -some body glitter leftover from Halloween

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Total cost $1.00!!!

She helped me cut the pieces and sew her crown out of scraps from her brother’s costume – the middle of the crown(to make it stand up) is 3-layers of very ugly flannel that came in a big bag of thrift store scraps.  We whipped it up in about 15 minutes (you can’t see the sea creatures she cut out and sewed to the sides and back from this shot…)

Firecracker wanted to be a mermaid.  With no pattern, limited time and $, here’s what we came up with:  She didn’t want a tail-shaped skirt, because they are difficult to walk/run/play in since they are awfully narrow at the bottom.    We decided to sew her a skirt with blue fabric, which would be the sea she’s swimming in, and then make a two-piece apron “tail” that she could take on and off if she wanted.

We lucked out at the thrift store and found an adult size 4 skirt with blue fabric (yes, it’s butterflies, but Firecracker said it looked “oceany” to her!), so I didn’t have to make a skirt from scratch – I simply cut it up and resewed it in her size, with an elastic waistband.  Voila!  Sea skirt!

$3 – blue skirt, cut down and resewn to fit a 5 year-old

$0.10 -thrift store elastic

$2.00 – 1/2 yd of clearance fabric at Fabric Depot (turquoise with swirls, Firecracker thought it looked like scales)

$0.00 – 1 yd very ugly flannel from a previously thrifted bag of fabric, for the double layer batting in the tail – to give it rigidity.

$0.00 – random snippets of green fabric for tail decoration plus a scarf from the dress up box for the tail, piece of blue tulle for her hair from dress up box

$0.00 – white leotard and blue bikini top from dress up bin

$0.10 – turquoise bias tape from the thrift store (for the apron-tail ties)

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Total cost – $5.20 (plus, some turquoise fabric leftover for doll quilts, etc, and it includes a perfectly good skirt for her and Little Hen to wear anytime)

Since his big sister and cousin both wanted to be mermaids, guess what Tum Tum wanted to be?  MERBOY!!

His daddy even made him a trident from coardboard and foam and duct tape (which was a bit of a dangerous idea, but he loved it!) (Please ignore the mountains of fabric in the background, as long as the sewing machine has to be out, I’m going to sew, sew, sew!  Wish I had a sewing room!)

$0.00 – Blue knit pants from Tum Tum’s closet plus blue leather moccasins

$0.50 – 1/4 yd ocean print fabric for his sash (mermen don’t wear shirts!)

$ 2.50 – 1/2 yd of blue “waves” fabric Firecracker found at Fabric Depot on clearance for the tail.  (Yay, kiddo! )

$0.10 – thrifted seam binding for the ties

$0.00 – 1 yd very ugly previously-thrifted flannel for the double-layer batting to add stiffness to the tail(s).

$0.00 – scraps from making Firecracker’s tail(s) used to make his fin and decoration on the front.

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Total cost – $3.10!!

We had a great time!!  Thanks for inviting us, Aunt Kristi and Cousin Ruby!!

It’s late June at Salt of the Earth Urban Farm (home of the BCS Teaching Garden)!  Finally, some warm weather (mid-upper 70’s) has settled in (the tomatoes,  summer squash and bush beans look much happier) and everything is flourishing. 

The harvest is increasing – every week, we are taking a few dozen cartons of organic snow and sugar snap peas, as well as boxes and boxes of lettuce, chard, kale, bitter greens, and a few choice boxes of herbs and strawberries to Birch Community Services.  We are still looking forward to the coming months and being able to take in more and more food to share amongst the families at BCS (loads of organic bush beans, tomatoes, potatoes, and summer squash will be coming soon!).

Here are a few shots from around the yard – mostly in the front yard -

A few shots of the front yard, here.  Can you believe just a few short months ago, it looked like this? —>

(And a day before this, it was just weeds and lawn!  Taken late-February 2010.)

Front to back in this shot – variegated land cress, beets (with a few Butternut starts peeking thru on the right and a crate of potatoes to the left), Italian kale, cardoons, salad greens, Oregon Sugar Pod II peas, California poppies and De Milpa tomatillos.

Tomatoes in the front are underplanted with beets and cosmos.  In the backyard, with nasturtiums and lettuce (the shade from the tomatoes will keep the lettuce from bolting in the July/Aug heat.).

Mature artichokes and cardoons take up a lot of space, but while they’re still growing, I’ve underplanted them with daisies, nasturtium and chives (winter squash, dahlias, sunflowers, fennel, and wildflowers are visible in the background.)

Not shown – I planted an herb bed in the front yard – three types of lavender (two culinary, one for sachets), three types of rosemary (I love rosemary!), tangerine sage, tricolor sage, lemon verbena,and curry plant from starts (when pinching pennies, get the 4-inch pots – they were $3 each, versus $9-10 for the next size up, and $30 for large rosemaries and lavenders in gallon pots.  They’ll grow big, too!  Be patient!)  I also transplanted in two types of thyme, oregano, Greek basil, Thai basil, and Genovese basil that I started from seed a while back (for a savings of about $15 over buying potted starts).

Much of the back isn’t so pretty yet, but here’s a shot of the linear beds near the house  -front to back – garlic; parsnips, kale, chard, carrots; peas and poppies underplanted with kale.  I didn’t take any shots of the bush bean, asparagus, potato and squash beds, which make up about 60% of the backyard.

Out back, we’re still doing the fairly miserable work of ripping up bamboo (rhizomes and all) for a future raspberry patch (to the left in this picture) and quince and pear stand (where the current volunteer hazelnut currently resides.)  The far NW corner of the yard (not pictured), which will eventually be our Zone 3 fruit orchard,  is currently overrun with weeds.  I did manage to get three apple trees and a Desert King fig planted back there, and my husband expanded the chicken run (while protecting the young trees), so the hens could make short work of the weeds and give me room to underplant the trees with red clover and more lavender.  We are still hunting for a persimmon, a dwarf apricot, and black currants to put back in that area.

More shots from out back in the coming month – the rows of bush beans and summer squash are quite small, and the limas and runner beans are barely reaching up their poles).

If you’re interested – we’re having a free hands-on workshop on  Saturday, July 17th here at the garden from 9:30-11:30 and follow up with a potluck luncheon from 11:30-12:30.  We will be doing a garden tour, discussing high-summer garden needs and prepping for a fall garden.  We will be starting seeds for fall crops (cabbage, broccoli, cauliflower, etc), possibly harvesting potatoes, and doing regular garden maintenance.   Bring your garden gloves, shovel, and a dish to share.  Children are welcome.

Contact the garden coordinator for Birch Community Services, Tiffany, at  tiffany.mach@yahoo.com to sign up.

A while back, Sunset Magazine called for summer recipe submissions with 5 ingredients or less.  I sent in a recipe, and they published it in the July 2010 issue!

It’s a super easy fruit salad recipe based on a dish I make all the time in the summer.  (It’s a great dish to take to a potluck, btw.)  I basically use my homemade lime marmalade warmed up to make a dressing, and tossed with any cubed melon.  (Although, it’s also good with some fresh mint added, or using strawberries and oranges if melon isn’t available).

So, check out the current issue of Sunset for the recipe!

While it’s by no means as big as this monster, we found quite a surprise in the nest box after church today.

Nudge, our Auracana, usually lays a large to extra-large sized egg (the pale green one in the middle (it looks a bit washed out in this shot)),  compared to our Australorps that lay medium-large eggs.  However, today Little Hen found that she had left us one the size of a duck egg (far right)!

And just because – to finish up, here are some photos of the chickens that Little Hen took yesterday (our first sunny day in a LONG time.)

Plucky, Sara, and Nudge soaking up some sunshine

Me, holding Plucky.

A rare shot of the Speckled Sussex chicks – they love to be held, but are difficult to photograph, because they are fast.  We finally named them this week (now that we can tell them apart) – Sugarplum (looking at the camera), Kate (eating a cherry), and Bolt (in the background, who, as her name suggests, is super fast).

And with that, we’re going to take it easy and get some real rest for the remainder of our Sunday.  After a crazy day crammed with hours and hours of yardwork yesterday, the rain today is almost welcome, because it’s forced us to stay in this afternoon.  I think my husband is doing to finish reading Skulduggery Pleasant aloud to us (while I get some knitting done for friends’ upcoming baby showers!), and then we’re going to make some homemade pizza for dinner.  And totally avoid all housework until tomorrow.

Wishing you peace and relaxation…

And here’s the rest of the garden update:

There wasn’t time to get any side-yard shots before the rain started up again, but we now have 64 healthy strawberry plants growing there (many have set fruit already!) and the Christmas limas are germinating there as well.

Out in the backyard – the peas (see above) are as tall as Firecracker!  Oregon Sugar Pod IIs, Alaska, Galena, and Alderman Tall Telephone peas are all going strong.  And yesterday Firecracker noticed that they’d begun to flower!  Soon we’ll have sugar snap peas, snow peas and shell peas by the bucketful!

The first planting bush beans are up all over the backyard, and I expect the second planting to germinate later this week (for a longer continuous harvest).  These are Royal Burgundy.  This patch looks good, but unfortunately, most of the bush, runner, and lima beans are all taking a heavy hitting from…

SLUGS!  Despite daily picking (and feeding them to the chickens), the garden is inundated with thousands of slugs.  Most mornings the girls and I pick anywhere between fifty and one-hundred fifty.  Beer traps have only managed to capture a few as well,  so today I finally resorted to buying some organic, “pet friendly” slug bait in order to save the bush beans.  Here’s hoping it works, because there is no way   chickens freely hunt for slugs in the beds without the baby plants being eaten as well.

This is one little patch of the Red Russian kale, which we’ve planted all over the yard.  Thankfully, the slugs haven’t bothered it.  It’s our favorite kale – not only is it beautiful and doesn’t easily bolt, it’s full of vitamin K, vitamin C and iron, and has a mild flavor – we put it in everything from fruit smoothies to lentil curry.  A definite superfood bursting with nutrition.

This is one of the 25 asparagus crowns in full frond – only two more years and we’ll have a nice crop of asparagus of the BCS volunteers!

Our compost still isn’t cooking well once again (too wet and soggy, too many kitchen scraps (”greens”) and too little “brown” matter (leaves, dry plant matter, shredded paper).  So, in the drizzle yesterday morning, I got down to the stinky job of turning it and splitting the compost into two separate side-by-side bins, which will get lots of shredded newspaper turned into them this week.   Let’s hope that does the trick.

The hens and chicks were THRILLED to have the compost turned and were scratching about while I was working – finding germinating pumpkin seeds and worms and all sorts of  “delicious treats”.

This is one of the as-of-yet-unnamed Speckled Sussex chicks (or, as Firecracker calls them “teenagers”) scratching in the compost (those three are so fast, it’s tough to get a photo of them!).  You should have seen the chickens happily clucking and scratching and snacking and clucking some more!

And thankfully, all of the adults are done molting, so those happy hens have started churning out -

- 3 eggs per day!  Woo-hoo!

And that’s it for the garden at present – thanks for being patient with a long update -  Hopefully, the warm weather will come back soon and the tomatoes, summer squash, tomatillos, cilantro and basil will really get a chance to thrive.

Okay, I promise something other than a gardening post coming up soon (although, I don’t know what that will be, since we haven’t had time for much baking or knitting or reading or cleaning house since every spare moment has been spent gardening or researching gardening and chicken keeping!)

If you’ve got a garden going, or even a few tomatoes in pots on your balcony, the girls and I would love to hear about how things are going for you!

The garden has really taken off  after a week of hot, sunny weather, followed by lots of rain. (although, the cold nights and wind the past few days haven’t done us any favors).  Volunteers have been able to start taking in a few baskets of organic produce to BCS, mostly radishes, mustard greens, lettuce, chives, tarragon and baby beets, bok choy, and kale.  The teeny harvests thus far just begin to hint at the bounty of the coming months.

Between slug-picking and weeding and rain showers, we got a few pictures this morning – (above) The boys in the front yard behind Alderman Tall Telephone peas, mesclun mix lettuce, with more lettuce mix and Oregon Sugar Pod II peas in the background.

- the tomatoes are really taking a beating with the cold (40s and 50s) and hail and driving wind this week.  We wrapped about half in plastic (and then ran out of plastic!) but can’t see that it is helping them out much – the hail damage is the worst.   Surprisingly, the tomatillos don’t seem to mind the dreary weather as much and are growing nicely

Despite a little slug damage, the cardoons we planted back in February are coming along nicely – the largest are nearly two feet across already.  (They were planted closely, because about 20% of the seed stock are infertile – they are smaller and weak and I keep thinning them out.  The hassle of starting them from seed is well worth it – I only used half a pack (@ $2.45/pack), and have 8 strong seedlings, versus paying $7.49 each for large starts from the garden center.)

The Vulcan Red Chard is doing quite well – just a few more weeks until it will be able to be harvested in any quantity.

The mustard greens and bok choy bolted in last week’s heat, but the bolted stalks were fed to some very happy chickens  and in the gaps I have planted summer squash (a total of 6 in the front yard, and 19 in the back – a mix of crooknecks, zucchinis, and patti-pans).  I may eventually need to thin them down, but a few are compact varieties, so we’re hoping they won’t get too crowded.

This is a Golden Hubbard seedling, coming up in the bed closest to the street.  Winter squash are such a treasure – beautiful rambling vines all season, tasty blossoms to stuff with ricotta and deep-fry, and finally, vitamin-packed, long-shelf-life squash in an amazing variety of shapes and sizes to eat throughout the winter.  (Since there is limited space, I have only put in my favorite eating squash – Buttercups, Butternuts, Hubbards, Delicata, except along one side-yard, near the house, where the gorgeous – if largely inedible – Rouge Vif D’Etampes has been planted for harvest decorations.)

For everything you could want to know about nearly every variety of winter and summer squash, I highly recommend Amy Goldman’s book, The Compleat Squash.

To keep the neighbors happy, I have planted misc. wildflowers, sunflowers, daisies, and about 50 dahlias in the front beds.  Add to that those dozen winter squash (to trail out of the beds and along the path), bronze fennel and artichokes, and for good measure, a whole jumbo packet of nasturtium!  If that doesn’t make for a pretty (but still mostly edible!) street-side bed, I don’t know what will!

(Eventually, the front bed will be mostly perennial flowers, currants, a dwarf plum, and a low fence with a grape arbor and a gate across the path, but it needed something to make it attractive this year, especially with so many folks in the neighborhood stopping by to ask what in the heck happened to our front yard!)

And with that, I’ll save the backyard and the chicken update for tomorrow!

Happenings in the garden this week so far:  Mustard greens, lettuce and kale are all getting big!  (Red Russian Kale in the foreground, with Mizuna mustard behind.)

A volunteer and I got 20 tomatoes planted this afternoon – half in front, half in the back.  (I have room for another dozen or so, but am out of cages and will have to jury-rig some bamboo supports – the cages were donated, and I’m trying do as much free and homemade as possible.)

I got 7 De Milpa tomatillos (they have beautiful purple fruit) in the ground, and am trying to find room for three more in some sunny corner.  While I planted them, I kept thinking about roasting tomatillos and making purple salsa verde with chips, or chicken enchiladas with tomatillo sauce  – can’t wait!

Most of the front yard beds can be seen here (I still don’t have good pictures of all of the backyard, since it’s a mess) – beets and chard and peas are really coming along.  We are harvesting lettuce every day (despite the continuing slug issues).   Pole beans and pumpkins are just beginning to peek up through the soil, and the wildflowers are germinating as well.

Baby parsnips in the backyard are putting out true leaves.  Only 90 more days or so, and they’ll be ready to eat!

The summer squash in the backyard cold frame is coming along beautifully – looks like we’ll have lot of starts to give away to any volunteers that want them!

On the right is a new veggie I’ve never tried before (thank you, Patty!) – variegated garden cress.  Can’t wait to get it established and try some in a salad!

The first of three potato beds out back are really going gang-busters.  I have to mulch them almost every day (cutting tall grass from the yard and quickly using up our last bale of straw).  The second bed planted will soon catch up – the leaves are 6 inches high.  And the third bed potatoes are just barely peeking leaves up through the straw.   Looks like we’ll need to run to the feedstore for another couple of bales soon!

Not pictured – 3 types of mint planted in pots buried around the garden

-bronze fennel starts and lots of chives transplanted around the garden; cilantro and lemon balm starts planted out as well

- bulb fennel, Waltham butternut and Golden Hubbard squash germinating

-  Scarlet Runner and Kentucky Wonder pole and  4 types of bush beans planted in the back, along with Christmas limas on the side yard.

-3 dozen Fordhook Giant leeks were transplanted out  in the front and side yard and another 30-odd Walla Walla Sweet onions in the side and back (wish I had room for more!)

- And many, many flower starts inter-planted amongst the tomatoes.

And -just as importantly- many, many people have stopped by and talked to me this week about our gardening project – I’ve met a half dozen new neighbors, and am connecting more with many others – the garden is building community, not only amongst volunteers, but also in our neighborhood, and that’s really encouraging to me.

As my next-door neighbor said, “It’s starting to actually look like a garden!”

After a flurry of chicken-planning activity this winter/early spring, we have our long-dreamed for chicken flock (the three hens, plus three new Speckled Sussex chicks, and three more chicks on order (2 Australorps and a Buff Orpington)).  And the chicken run is mostly complete (needs a little gussying up, and a grape trellis up the side).  Now, moving on to the next project, the Baker boys have gone into intense-planning-mode for …

DUCKS!

The boys are a bit so-so on the chickens, but can’t wait for ducks!  We have room for 3 (and maybe sneak in a 4th?) next year, and all the talk from Daddy is, “Where do we put in a duck box and run? What style?”, and “should we get runners or Khaki Campbells?”   Tum Tum’s contribution is more along the lines of  “Duck goes QUACK QUACK!”, but he loves to look through the stack of duck-keeping books with his dad.

Did you know that the better duck breeds are more efficient at removing slugs than chickens (a major problem in the NW)?  And lay larger eggs (sometimes more eggs -up to 300 per year for Khaki Campbells) than chickens?  And those eggs that produce more substantial whites, which makes for better meringue, souffles, etc!  And, ducks are darn cute!

So, if all goes as planned, by next year, our little urban farm will be complete when it comes to livestock.  Except, maybe for future additions of meat rabbits…or honeybees…If you could (or do!) have any livestock on your property, what would it be?

HUMMUS!  It’s my favorite, thrifty, last-minute dish when the kids need a savory snack, or we need to bring a side-dish to a get-together.  It’s always a hit and goes great with crudite, chips, falafel, bagels, you name it!

Homemade hummus is so easy and frugal and delicious, I can’t understand buying a teensy little tub of it at the store for $4 or whatever they charge.   I like a tahini-heavy hummus, and the addition of some smoked Spanish paprika, as well.   Here’s my recipe:

Larksong’s Easy Tahini-Lover’s Hummus

2 cans organic garbanzo beans drained (reserve liquid) and rinsed (Tip: for extra-creamy hummus,  remove the papery skins from all of the beans.  It does make a difference.)

1 cup roasted-sesame tahini (I much prefer roasted to raw, which can have a bitter or sharp taste to it)

juice of  one large lime

2 Tbsp extra-virgin olive-oil, plus more for garnish

4-6 cloves garlic, minced or crushed

1 tsp smoked Spanish paprika, plus more for garnish

chopped fresh parsley (or dried crushed) for garnish

Directions:

1.  In a food processor (which I actually don’t own – so I use a bowl and an immersion blender), combine chickpeas, tahini, garlic, lime juice, 2 Tbsp olive oil, 1 tsp paprika.  Drizzle in bean-liquid until desired consistency is reached (I like mine quite creamy (hence removing the chickpea skins if I have the time) and I will often add all of the bean-liquid and then a little water as well, so it’s thin enough to dip into easily).

2.  Transfer into a clean serving bowl, and sprinkle with more paprika and the parsley.  Drizzle with a bit more olive oil.  Enjoy!

A few quick pictures Firecracker and I took in the garden yesterday afternoon:

The chickens having a grand time in the compost bin.

All sorts of things are germinating – peas, peas and more peas, chard, kale, mustard greens, beets, lettuce, poppies, sweet peas, calendula, artichokes, chives, parsley and basil.

The garlic and shallots we planted last October are really taking off!

And, of course, our 75-odd tomatillo and tomato-lets are getting big – here (clockwise from far L) are “Black Krim, “Yellow Pear”, “Costoluto”, “Brandywine” and some little “Sweet 100″ cherry toms that got a late start.

Today we’ll be planting “Hollow Crown” parnips and “Nantes” and “Cosmic Purple” carrots, and more basil, as well as starting cilantro in the cold frame.  Despite the chilly rain the past few days, it’s really feeling like spring as the garden comes to life.