Our Berkeley Winter Garden: Week Two

Here’s just a quick walk through of what we’re trying to grow this time around.

garden_long view

I have a bunch of herbs in pots on the deck.  This mint plant looks like it wants to take over the world.  What else can I do with mint besides make drinks?  I have a LOT of mint.  Perhaps making my own mint chocolate chip ice cream is going to be in order…

mint_plant

Here’s a little pot of thyme.  Perfect for winter soups, and perhaps for reinventing a vegetarian version of Stove Top Stuffing.

thyme

Some tricolor sage.  I love the pink and purple tones.

tricolor_sage

A little pot of parsley that isn’t doing so well.  Is parsley not a fan of cold weather?  It seems less hardly than all the other herbs.

parsley

Tiny Tuscan kale seedlings.

tuscan_kale_seedling

Which will one day (theoretically) grow to the size of these crazy kale trees our garden has managed to spawn.

kale_trees

This is a Brussels sprouts seedling, but at the moment it’s virtually indistinguishable from the broccoli and cauliflower plants.  We’re growing those too, but they all look like this right now.

brussels_sprouts_seedling

And finally we have some little pea plants, climbing up their trellis.

pea plants

We’ve had some serious problems with slugs, that we’ve hopefully laid to rest with a combination of coffee grounds and saucers of beer.  I’m optimistic that all our little plants can bounce back, but we’re still trying to work out what they need in terms of sunlight and water.  Fingers crossed, I’ll be eating my own Brussels sprouts and broccoli this winter!

Advertisements
This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

7 Responses to Our Berkeley Winter Garden: Week Two

  1. Cate says:

    I am SO jealous of your garden! We have thyme, oregano, and mint in pots on our front porch, but the mint is dying (and I thought mint was impossible to kill!)

  2. sassyray says:

    Mint is awesome!! It’s great as tea and gives amazing flavor to salads! Everything tastes brighter with mint, if that makes any sense 🙂

  3. Beth says:

    It does make sense, though I never would have thought to add it to salads. Do you have a recipe or technique for making your own mint tea? That’s such a great idea, thank you!

    • sassyray says:

      I just pick a stalk, crush it a little in my cup with a pestle, pour the hot water over it and seep for 3-5 minutes. I guess you could dry it before you use it, but I don’t have the patience for that!

  4. Kelsy says:

    The best thing with mint is making yoghurt dip. Chop it up super fine, mix with unsweetened natural yoghurt, a little chilli, cucumber if you’re keen. Probably the best dip ever invented.

  5. Kelsy says:

    (Mine is taking over the garden too – in fact, it has started sprouting mysteriously in pots other than the one I planted it in. The spinach is very confused at its new roommate.)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s