The Urban Farmer's Almanac

A couple of years ago Dan’s parent gave us some cuttings from their grape vines.  Let me start by saying these grapes are amazing.  They are small champagne grapes and are so sweet and delicious with a flavor like none I’ve found at the store.  They are perfect for kids to watch grow and eat – even our littlest one.  The first year the cuttings were literally just sticks in the ground.  The following year they had grown enough to call it a vine and had sprouted leaves.  Last year I think we may have gotten a couple of grapes even, but this year is the year they really began to bear fruit.

I would love to experiment with grape juice and jelly and I know Dan would love to try his hand at wine, but they get eaten up so quickly there is never enough to preserve.  Our littlest one (who is almost one) does not crawl yet, but scoots around on his bottom.  Whenever he sees someone come in with grapes in their hand goes crazy and scoots over faster than I would think is possible.  We dried one clump in the dehydrator just to see what these taste like as raisins and to be honest I think they lose too much flavor that way.  They are definitely preferable fresh.

The bummer about these vines is that our long term plan for the garden includes a replacement retaining wall and new (non-chain link) fence.  This winter we may try to remove the vines from the fence and create an  arbor that they can live on permanently.

Share on Facebook

We mentioned a post or two back that our yellow crookneck squash plants have hit their stride (as opposed to everything else in the garden…). The other day Alicia made squash muffins, squash quickbread, and for dinner, stuffed squash. I’m starting to feel like Bubba and Forrest Gump, scrubbing the floor with a toothbrush.

Anyway, on the way to the mailbox this morning I decided to see if anything needed picking. And, um…

Share on Facebook

In the precarious, cold, wet months when we’re starting seeds, transplanting the seedlings, and hoping the plants take root, a lot of things can happen. This year I find myself with three yellow crookneck squash plants, and two of them are starting to produce pretty heavily. These are yellow squash pretty similar in taste and texture to zucchini, so we have a decent idea of what to do with them, but we’re still scrambling to stay out in front. Alicia made squash quickbread and squash risotto the other night. Last night she wanted to try open-faced squash Parmesan sandwiches, so I got to work.

I sliced the biggest of our crop into 1/8″ planks, and marinated them in some balsamic vinegar, olive oil, garlic, and smoked paprika. After a half hour or so, it was onto the bar-b-que with them, monitored closely so they didn’t get too soggy or overcooked. I made plenty so there are leftovers for lunches.

To finish the sandwich, the squash was placed on grilled sourdough, then topped with marinara sauce and Parmesan cheese, and broiled to brown them. Robbie was convinced they were pizza sandwiches and ate it right up, but Hannah decided she was back to being a picky eater and cried about dinner. You can’t win them all, especially where squash is concerned.

Share on Facebook

In a good year, we have time to braid our garlic. Last year it all got dumped in a box and didn’t hold up very well. This year, I’ve settled for the messy bun approach in lieu of braiding. Not as pretty, but hopefully effective.

Share on Facebook

Putting radishes in the salad and trying to get the camera to capture the electric pink; close but not quite.

Share on Facebook