Boise Gardening

 

As I work in my own garden, I watch some plants thrive while others struggle for survival. So I love to see the gardens other people put together.

 

In the past, I’ve written about my daughter’s small historic home in Boise, Idaho. I’ve shown her garden as it makes the seasonal transitions through snow and spring. Each time I see her newest pictures I get ideas and inspiration.

 

When she visited me here in Hawai`i this past spring, she installed the beginnings of a new drip system, which I was able to expand over the following months. Now, even though it might be a lost cause here on my lava field, I’m trying to figure out how I can put in a brick patio!

 

People talk about edible gardens, but my daughter has taken it to a new level. Without a lot of front yard space, she utilizes the space between her downtown sidewalk and the street to great advantage. How in the world does she keep anyone from helping themselves?

 

I have a couple of blueberry bushes in my garden that were designed for subtropical climates, but they don’t look nearly as healthy as these.

 

Every spare inch of space is used for flowers, veggies and herbs.

 

Looks like she has an eager helper.

 

Even fruit trees have found their home in her tiny garden!

 

I really do envy her little lean-to greenhouse.

 

She recently added a roof overhang for her patio so she can sit in the shade and sip tea while her drip system does the watering for her. I don’t have pictures of that yet, but I’m sure you will see those soon. In the meantime, enjoy this stroll through a small garden in Boise.

 

A hui hou!

A Time to Plant…

 

It’s always time to plant here, but I haven’t had the chance to really concentrate on it lately. With the springs semester finished and graduation over, I’ve been enjoying my time with soil and seed.

 

The plastic containers that had contained Costco cherries, tomatoes, blueberries, and other berries had small holes to allow the water to seep through. I put a coffee filter in the bottom of each one, then filled them with potting soil.

 

Saved fudgesicle sticks made good markers. The lids of the containers protect the seeds and future seedlings from birds and other critters, while letting the sun get through. It’s easy to sprinkle them with water.

I’ll keep you posted on their growth (or non-growth)! I’m trying to keep an optimistic attitude.

 

My list: zucchini, yellow squash, patty pan squash, acorn squash, kabocha, tomatillos, fennel, thai peppers, cauliflower, artichokes, roma tomatoes, eggplant, kale

A hui hou!

Lava Homestead Update

 

I’ve thought of the succulents and snapdragons that are all over this acre as really nothing more than weeds. Why? Because I didn’t plant them, they sprout up unbidden, then grow without anyone’s help, and they aren’t something I can eat. But I realized just how much they add to my landscape when I caught this shot of them. I think you’ll agree they are beautiful.

As we move into the last month of the year, I thought I would catch you up on what’s happening in my lava garden. It’s been about two months since my last update.

One of the most exciting changes lately has been my coffee berries – they are turning red! I may only get enough out of this first crop to make a small pot of coffee, of course. But I’m sure it will be the tastiest cup of coffee I’ve ever had.

 

I picked the ones that were ripe enough. Now I need to get the pulp off the beans, dry them, roast them, grind them, and drink!

 

The red mustards I planted several weeks ago are beginning to look like something edible.

 

I’ve had trouble keeping my cat (Kaimana) out of my raised beds, so there are large patches where nothing is coming up. He likes to scratch around and make himself comfortable.

Is that pot big enough to sleep in?Is that pot big enough to sleep in?

 

At the same time that I planted the red mustard seeds, I also put in another batch of beets. They will give me several good meals this winter.

 

With the help of one of my students, I planted some ginger cuttings she had brought. It took them a long time to root, but now they are showing good growth and soon I will transplant them to a permanent location.

 

It’s been almost a year since I planted this red scarlet chard, and it’s still going strong. I eat off of it occasionally, stir-frying it in olive oil with lots of garlic. When the leaves are still young and small, I sometimes cut it up and put it into a salad without cooking it.

 

Like the chard, my arugula plants just keep producing. I love fresh arugula salads. A friend said, “A little arugula goes a long way,” but I like the spicy bitterness more than most folks do.

 

I’m not sure if these papaya plants are going to do much at this elevation, but I keep nursing them along. They were also a gift during this past summer.

 

My garden club has a plant gift exchange at Christmas. The gift I received last year was this pikake plant, now full of buds and blooms.

 

I had a lovely gardenia bush that suffered during the worst of the sulfur dioxide fumes from the volcano. Today, it is growing back and producing a few buds.

 

I put out a bunch of cuttings of a purple-flowered bush (don’t know the name of it), and every one of them is showing great signs of growth. When it finally blooms, I’ll find out what it is and post more pictures. At this point, it’s great fun to see something grow from a bare stem stuck in the soil.

 

I have what I call a smoky bush (don’t know the real name of that, either) that is showing leaves from another piece of twig put in the ground. These two plants (red and purple) seem to take off right away with a little soil and water.

 

Still another plant that seems to root and grow profusely without much care is this magenta geranium. I’d put in just a couple of small cuttings from a friend, and now they are filling in the blank spots, giving color to an otherwise gray landscape.

 

The lilikoi plants that grow against my shed were eaten back by fuzzy black caterpillars. Now they are showing new growth. Unless someone gives me a bunch of lilikoi, I won’t be making more lilikoi butter this year!

 

The brugmansia were in need of some drastic cutting back. Once I did that, they started sprouting all sorts of new leaves and they are looking twice as healthy.

 

The poinsettias take over the island at this time of year. Soon I’ll have a chance to get more pictures of those. When they are mingled in with other colors, and especially the white flowering shrubs, they are a breathtaking sight. Some of the “Snow on the Mountain” are blooming on my property.

This plant is sometimes called Snow-on-the-Mountain, and is closely related to poinsettia, crotons, and the other members of the Euphorbia plant family. It is a native to the Pacific Islands. See the full article here.

 

We’ve had little bits of rain here and there, not enough to overflow the tank, but to keep it at a decent level. That’s a critical element in the grand scheme of life here on my little homestead. If it keeps up like that over the winter months, I’ll be in good shape. At least we are not worried about snow storms here!

A hui hou!

Gallimaufry

 

Before you go scrambling for your dictionary, I’ll save you the trouble. The word “gallimaufry” originally came from the French and it was a hash made out of meat scraps. So that’s what today’s post is going to be – sort of a hash of miscellaneous items that I find interesting.

After my post on watermelons and blueberries, I got a note from my Cuz’n Don, telling me about his own watermelon crop. On a visit to their daughter in Atlanta, they went to a new nature center that had just opened up. I think you’ll enjoy his comment on that.

 

It was was a pretty nice setup. As we were coming out there was a large number of plants that gardeners had planted. I came up on a plant that I had not seen in years. A group of people and one of the volunteers were trying to figure it out what it was. It was the size of lemons and green and growing on a vine. I heard their conversation and told them it was a wild MAYPOP and we used to pick it from fence rows in Mississippi and pop them open and eat the seeds. This is the same fruit as your PURPLE PASSION [Passion Fruit or Lilikoi] or a variety of it. Anyway, I followed the volunteer back to her office and she wanted to find it on the Internet and sure enough there it was. Now I hear I have a cousin in Hawaii that makes jelly out of it. OUTSTANDING!!!!!!!!!!!!!! (from Cuzn Don’s email)

 

I’ve been thinking about what grows well in my yard, and what doesn’t – and about what is worth the effort and what isn’t. I put out some gladiola bulbs that grew quite well and had beautiful blossoms. The problem? It took a lot of precious soil to get just a few blooms that didn’t last but a few days. If they do something on their own, that will be fine, but I don’t think I’m going to waste a lot of water, soil or energy on them. I’d rather put that into growing something I can eat.

 

My latest project, after pulling out the last of my summer garden, was to sweeten the soil in my raised beds and add some fresh soil. So far, I’ve put out seeds for red leaf mustard, thyme, sweet basil, broadleaf sage, cilantro, string beans, and beets.

 

I never knew there were so many kinds of basil! I’m going to plant Cinnamon Basil, Lime Basil, and Purple Dark Opal Basil, in addition to the Thai Basil and Holy Basil I’ve planted before.

 

Is there such a thing as seed addiction? If so, I’m an addict! I always buy way more seeds than I’ll ever get around to planting, but I think that’s the hazard of gardening. Can you tell what I want to plant next? Pattypan squash, leaf lettuce, collards, and tomatillos. The little clear package in front will be an experiment – ceratonia siliqua, what most of us know as carob. The tomatillos and carob I’ll start in little pots for replanting later.

 

My small lime tree in a big pot is full of deep green limes that look like I could start picking right away. Container gardening seems to be the answer for many things here.

 

Orchids don’t seem to have much trouble growing here, but what did you expect? This is Hawai`i, after all! My plants are full of tall spikes covered with buds. Here are the first two to pop out!

 

My few sprigs of donkey tail are starting to take over my front steps. I need to make some hangers for them so they can gracefully hang over my deck.

 

Here are a couple more plants that should be hanging up instead of sitting on my steps. One of these days I’ll get around to making some macramé hangers.

 

One of my favorite growing things right now is the Thai hot pepper. I carefully pick off a few to toss into slow cooker chili or pulled pork, or anything that needs a bit of heat. They are such a brilliant color in my garden!

 

“There are never enough hours in the day.” How many gardeners have said that? At this time of year when the days are getting shorter I especially wish I had more daylight hours after I get home from teaching. Fortunately, I can grow veggies all winter long here without worrying about snow or frost.

While I wait for my seeds to grow (they’ve already sprouted), I have arugula, spicy mesclun and red leaf lettuce still available for a fresh salad, and plenty of red chard for stir-frying in extra virgin olive oil with lots of garlic.

The opening photo above is my daughter Inga’s two kitties. They are always so cute as kittens, and two make good company for each other. I’ll show you her summer garden in another post. She does so much in such a tiny space! But she has real earth!

A hui hou!

Fresh-From-the-Garden Stir-Fry

OKRA PODS
OKRA PODS

 

Drizzle a little extra virgin olive oil into a skillet over medium-high heat.

When the oil is hot, toss in lots of sliced garlic, fresh string beans cut into 2” slices, thickly sliced okra, whole sugar snap peas, maybe a few greens like kale, chard, mustards, or even arugula, plus any other veggie you happen to pick from your garden.

If you have carrots or little beets, add a few of those for color, flavor, and nutrition. Add whatever herbs and spices you enjoy – or none at all.

I like my veggies slightly underdone, but when they are the way you like them, an optional finale is to shake in a tad of balsamic vinegar or some red pepper flakes for a bit of extra flavor.

I literally went out and picked a few string beans as the oil was heating up when I made this dish for lunch last week! Now that’s fresh!

Except for the garlic (plus the olive oil and balsamic vinegar), everything comes out of my own garden. I plan to put out garlic this winter, however. There is an old saying that you plant garlic on the shortest day of the year, then harvest it on the longest day. No one knows exactly where that saying comes from, but it’s a good guide.

Also, I don’t mince garlic – I slice it, or quarter it! Can you tell I like my garlic? It’s good for you, too.

When this is all ready for eating, dump into a bowl and eat with chopsticks so you don’t gobble it down too fast. Take time to enjoy the flavors. This is definitely a heart-healthy meal.

A hui hou!

August 2009 Update

8-22-09 August Catch up
GARDEN CLUBBERS
GARDEN CLUBBERS

(photo courtesy of Charles Tobias)

 

The July meeting of our Ocean View Garden Club was at my place. I told them I was definitely a work in progress and not a show place (yet)! They all wanted to see what was growing on my acre because they’d read my blog and seeing a garden that was not finished gave them hope. This post is my monthly catch-up with what’s going on here.

At my front door is this hanging fuschia.

 

Just below that is my cluster of orchid plants. Here is the latest bloom poking a head through the leaves.

 

As I stand on my front stoop and look out, this is what I see.

 

Here it is when I step down and look at these plants from another angle.

 

These are the Atom Gladiolas. The description from Old House Gardens states that it is a “brilliant red cooled by the finest edging of silver.” They are smaller than most glads and they provide a bright spot of color against my gray/black lava.

 

I cropped out the Spic and Span Glad from one of the photos above so you could see the difference in color. This is closer to the normal size of gladiola and runs from coral to pink. Both the Atom and the Spic/Span glads are heirloom bulbs dating from 1946. It’s too bad that the blooms don’t last longer.

 

Let’s walk on around to the right side of the house and look at my small beds of veggies. The sugar snap peas are full of blooms, and I’ve gotten a few pods to add to salads. You can see a piece of my patch of mustard greens.

 

I have several of these Thai hot peppers that will give me something to toss into my hot Thai cooking! If you’ve seen the little firey hot peppers in a Thai dish, that’s what I have here. It takes a mighty brave soul to bite into those with haste!

 

One of my students gave me a pot with a macadamia nut seedling. I was afraid it wouldn’t make it at first, but suddenly new leaves started to shoot out. I’ll give it a fair chance to make it before I transfer it out of the pot.

 

Walking back toward the shed, I have arugula and tomatoes, string beans and okra. I’m making salads with the arugula, but the tomatoes only have blooms so far. There are a few tiny beans that are in the process of becoming bigger beans. Here are a few pods of okra I’ve harvested. I toss a few of these in with whatever I’m cooking up in the skillet.

 

In the patio area I have beets growing, but not as many as I’d like to see. I need to buy more seeds for a fresh planting. These coffee berries will eventually turn bright red and I’ll be able to harvest them. How exciting to see these green berries. I hope I can get a pot of coffee out of my own trees.

 

Here is the Little Beeswings Dahlia that produced a few small blooms.

 

I think my favorite dahlia is the Prince Noir. I hope that eventually I’ll get a whole bush full of these gorgeous blooms.

 

Recently, a colleague gave me several bags of bromeliad and one has actually bloomed for me already!

 

Of course, I would love a whole yard of daylilies. Some of the ones I’ve planted have started to bloom.

 

The pikake plant is full of fragrant blossoms, about three times the number just since I took this photo a couple weeks ago.

 

I was given a small shoot of this plant. People have given it several names, but after looking on the internet, I’m still not sure what it is. If anyone can give me a link to what it is, I’d appreciate it. It’s been called a “stick plant,” but I’m sure that’s not it. It has also been called “zigzag plant,” but it doesn’t look exactly like the pictures on the web.

 

It seems like there’s always something waiting to be planted – like these bags of plants given by a friend.

 

And like most gardeners, I have so much more to be done. Like any addict, I keep buying more seeds than I’ll ever be able to plant!

A hui hou!

 

Turnip and Mustard Greens

MUSTARD GREENS PATCH
MUSTARD GREENS PATCH

 

My brother Hilton has talked about turnip greens in his blog, using a down-home recipe from our Cuz’n Don in Mississippi. Since I’m fixing a “mess o’ greens” today out of my garden, I thought you might enjoy reading a little blurb from our dad that I happened to find the other day. It comes from a little cookbook he and Mother were putting together for their church folk. Here it is in his words.

Turnip greens were what mama used to serve with southern smothered fried chicken, fluffy white rice, and creamy chicken gravy. (Sometimes she served collard greens, but we didn’t like them so well.)

When she cooked turnip greens, she’d have one of us children run out to the garden and bring in about 4 pounds of young turnips and their green tops. These were well washed and drained to remove the red Mississippi sand.

Then she boiled ¼ piece of salt pork (chopped up) in a quart of water for 15 minutes, and added the turnip greens, a pot of hot pepper, which she always kept growing in a pot on our front porch, and slowly boiled all together an hour and a half more. (The younger greens cook quicker than more mature greens, so take them off the stove when tender.)

Before serving, she cut the greens a few times across with a paring knife, before spooning into a bowl to go to the table. This served six of us.

Pepper sauce (hot red peppers soaked in vinegar in small bottles for a few weeks) is good poured on turnip greens for an extra flavor.

Lucy’s note: I happen to love a combination of collards and mustards or turnips, but perhaps collards are a more acquired taste than mustards, although some people don’t like the peppery taste of either one. I also love to make beet greens. When I harvest my beets, I use the greens that same day, and save the beets for the following day. In the South, they have a special kind of pepper sauce bottle that sits on every table, not only at home, but also in restaurants. I can’t eat turnip greens without it.

I have one more comment on the difference between Hilton’s greens and Daddy’s recipe I give here. Our dad grew up in a poor preacher’s home in rural Mississippi. While Hilton and I might put ham hocks or bacon in our greens, I suspect that Daddy’s family could barely afford to find a little piece of salt pork. The bottom line is that you start with the greens and add whatever kind of smoky meat you happen to have on hand.

How I fixed my greens today:
I put half a rasher of bacon (cut in large pieces) and my mess o’ greens (cut in large pieces) into a large skillet and let it cook. About 15 minutes before it was ready, I cut up a small red potato and added it to the mix. I sat down and ate the entire thing all by myself for lunch! I’m still reeling from the wonderful flavor! After that pig-out, it’s time for a nap, I think.

SKILLET OF GREENS AND BACON
SKILLET OF GREENS AND BACON

 

If you are growing any kind of greens, or if you pick up a “mess” at your local farmers’ market or grocery store, you might try any of these three ways of fixing them.

A hui hou!

Feels Like Spring!

 

When I returned from my trip to California mid-June, I saw how much some of my plants had grown. Of course, a few things had run their course and were regrouping for the next growth spurt.

For instance, a few little snippets of ivy geranium that I’d broken from a friend’s plant had actually grown and was covered with brilliant magenta blossoms. What richness! Above is a single bloom. Here is a view of several together.

 

The brugmansia that had given its first bloom a month before, now had eight trumpets hanging! After waiting several years for a blossom, I can now count on it giving me flowers regularly. Those eight have died now, and six more are waiting to open. I think I was too excited to hold the camera still, or maybe it was the wind blowing the blooms, but you can the difference between my one lonely first bloom and now.

 

I had planted one small piece of orchid cactus given to me by a friend. I started looking up “orchid cactus” with Google and found many sites that said it is neither a member of the orchid family, nor is it a true epiphyllum. So far I haven’t found a site that tells me exactly what it is, other than it is related to a desert cactus. I’ll keep looking. Whatever it may be (or not be), the bloom was beautiful. I found it when I went out to water mid-day on July 3.

 

At the beginning of May, I planted some heritage canna bulbs from Old House Gardens. One was a Florence Vaughn Canna (1893), and the other was a Canna Indica (1596). Until they bloom toward the end of summer or in the fall, the leaves are flamboyant and perky. There is something rather wholesome about having plants from bulbs that come from a line that is over 400 years old!

 

I want to put in a plug here for Old House Gardens. I ordered a sampler package from them online, then got a phone call from a woman there who wanted to know my elevation, what kind of soil I had, typical range of temperature, and the like. Before she put together my sampler, she wanted to know what might grow best here. Everything they sent me has grown beautifully! I can’t say the same thing for another company that sent me bare root plants. After a year, not one of them has done anything! Very disappointing!

These gladiolus bulbs were also from Old House Gardens. This picture was taken on June 27, and they were about half the size they are now. Everything is growing amazingly fast! You can see the cannas growing in several spots behind the glads.

 

This pikake plant was a gift at our Garden Club Christmas party. I have since planted it in the ground in one of my “lasagna” patches and it’s about twice this size. I took this picture because of the blooms, which are incredibly sweet smelling.

 

By the time I take pictures and get them into this blog, the plants have at least doubled in size, but I keep trying to let you know how things are growing. This small potted lime tree was covered with little limes that are now about three times as big. I picked off some of the smaller ones to allow the others to grow to a decent size.

 

There is a fresh crop of veggies coming up, too. Everything here is two or three times this big, also, just since I took these photos two weeks ago!

SUGAR SNAP PEAS
SUGAR SNAP PEAS

 

STRING BEANS
STRING BEANS

 

SQUASH VINES
SQUASH VINES

 

MUSTARD GREENS
MUSTARD GREENS

 

LETTUCE
LETTUCE

 

Only a few kale plants came up, but even those few were looking hearty.

 

Then I went out one morning and this is what I saw! Something had completely stripped the leaves. Feeling a bit like I was closing the barn door after the horses were out, I cut the bottom out of yogurt containers and stuck them around each plant. At least it will keep whatever was eating them from getting any new growth. And there are already new leaves cropping up in the middle of this disaster.

 

I did the same thing with the Thai hot peppers that I’d recently planted. I didn’t want the “flesh-eating” bugs to get them, too!

 

I should probably pick off the beautiful flowers from the Siam Basil, but the bees seem to love it, so I just leave them alone. It’s such a treat to see the bees actually working. I may even decide to keep a hive of my own.

 

This photo gives you a better idea of how some of these plants are laid out. At the far end you’ll see the Siam Basil, Holy Basil, and regular Sweet Mammoth Basil. You can see my three Thai hot peppers, and the pathetic stripped kale. At this end is a luxurious patch of Greek oregano. You can probably see the pieces of gutter guard I’ve placed over new seedlings of spicy mesclun and a blend of loose leaf lettuce seedlings. It’s not just bugs I need to watch for, but birds – and Kaimana (my cat) who loves to dig in what he considers his private litter box! In the bottom left-hand corner, you see the source of the squash vine.

 

Here is a closer view of how I’ve put the gutter guard material over the freshly planted seeds. Since I took this picture, the seeds are up about ½ inch. I also placed the same material over okra and arugula seeds.

 

Another good use for gutter guard is shown here. I was sent some heritage Moon ‘n’ Stars watermelon seeds from my Cuz’n Don in Mississippi. I made a circle around each hill with three seeds in each one. Several of them already have sprouts about an inch high. I may even get a watermelon out of this.

 

Several people have asked to see my front garden patch from a couple angles.

 

It doesn’t take a lot of space to provide good food. From these little beds in front, bigger beds in the back, and even the beets growing among the daylilies in my patio, I can keep myself with a healthy supply of food. Here is a bunch of arugula, lettuce, other mixed greens, herbs, and the onion-tasting flowers from the chives – all ready for a big salad. I ate the whole thing, with a little olive oil, balsamic vinegar, and crumbled feta cheese!

 

Writing this has made me hungry! Must be time to go pick a few leaves and eat lunch!

A hui hou!

Veggie Farmers on California Avenue

CALIFORNIA AVENUE MARKET
CALIFORNIA AVENUE MARKET

 

Two weeks ago, I wrote about the fruits at the California Avenue Farmers’ Market in Palo Alto. The fruits and veggies were intermingled with flowers and other products, which I’ll show you next week. This week it’s time for your veggies.

Across the way from Joanie’s Café where we ate a fantastic breakfast, there was the “asparagus and potato” stand. That’s the first stand that really caught my attention. When I shop in my local grocery store, I might have a choice of two or three kinds of potatoes, but look at the variety here – with fresh asparagus, no less!

 

I learn so much when I write these posts! I hadn’t noticed the name “Zuckerman’s Farms” on the canopy of this stand until I was writing, so I looked it up on Google. This farmer is part of an organization called CUESA, which means “the Center for Urban Education about Sustainable Agriculture,” a topic about which I’m extremely interested.

The many varieties of common vegetables we often take for granted were obvious at this market. Of course, it was all fun and educational to see them, but I have to admit to a degree of envy that people have this at their disposal every week of the year! Check out these colorful cauliflower varieties.

 

Here is more cauliflower with artichokes and broccoli. . .

 

And how about all these fava beans??

 

So many beautiful varieties of string beans!

 

I’m not quite sure if sauerkraut qualifies as a vegetable or not, but it’s certainly made out of a veggie – and mighty good stuff it is, too! I grew up in Midwest German neighborhoods eating sauerkraut, spare ribs and mashed potatoes, almost all of it homemade. I absolutely adore sauerkraut whether cold from a jar, or slowly cooked with thick pork ribs. My dad made sauerkraut in our basement, until a batch blew up and ended up all over the ceiling! Needless to say, this stand caught my attention right away.

 

Squash is another vegetable I love, so I try to eat as many varieties that I can – both summer and winter squashes. There are amazing displays of fresh-picked squash. Here are at least two links to information about the Happy Boy Farms.

 

Behind these beautiful squash boxes, you see seedlings ready for people to take home and plant. I was so inspired when I came back home, that I put some seeds in little pots and other seeds I put directly into the ground. Everything is up!

 

I was surprised to see so many root vegetables. I usually think of them as fall or winter crops, but in a place like California (and actually in Hawaii, too) I think almost anything can be grown at any time of year. That was my experience when I lived in California, and it’s my experience here in Hawaii.

TURNIP ROOTS AND MORE
TURNIP ROOTS AND MORE

 

PARSNIPS, GARLIC, RADISHES
PARSNIPS, GARLIC, RADISHES

 

Sugar snap peas are among my favorite spring/summer veggies. This is a beautiful display of the basket overflowing with goodness. I have sugar snap peas coming up in my garden right now, which shows just how cool it is here this time of year. That’s not how most people think of Hawaii.

 

What a delight to see so many mushrooms! This is a delicious, low calorie product that can be a special addition to almost any recipe. They also can stand alone on their own. If you haven’t discovered the versatility of mushrooms, just Google mushroom recipes.

 

It’s worth making a special trip to California Avenue in Palo Alto on a Sunday morning just to do your week’s grocery shopping. Join others in making this a Sunday tradition. Next week, I’ll post flowers and other items available at the market.

 

I apologize to those vendors I don’t mention or for whom I don’t provide a link. I looked up all of the names I could read on my photos. Next time I get to this market, I’ll be more diligent in my efforts and ask!

A hui hou!

 

Happy Father’s Day!

AL JONES WITH UKELELE
click here for larger image
AL JONES WITH UKELELE

 

Today, this post is to honor the memory of my own father who would have been 100 years old this July, and he died 40 years ago this fall at the young age of 60, an early recipient of open heart surgery.

He was an artist – see one of his pen and ink drawings at the end of my brother’s post on London. I have many more of his that are done in the same style.

He was a musician – he accompanied my mother on piano while she played violin. Besides that, he was an accomplished pianist and had a beautiful Welsh voice. He gave up much of his own piano playing time in order to let me practice. The above picture shows him in his teens, playing ukulele. I still have that very same uke.

He was a pastor – a United Methodist minister and still in active ministry when he died. I don’t think that’s the reason I went into the ministry, but it certainly was in my “blood.” His father before him was also a pastor, in true “circuit rider” tradition, shown here with his horse and saddlebags heading out to preach.

M.R. JONES, CIRCUIT RIDER
click here for larger image
M.R. JONES, CIRCUIT RIDER

 

And he was a jokester. One of the many practical jokes he played on some of the old ladies in the church was with a woman who was always picking lint off the shoulder of his suit. One Sunday, he put a spool of thread in his pocket and fixed one end of the thread on his sleeve. Sure enough, she started to pull the thread off, and it kept coming and coming and coming. I’m not sure it cured her, but we had a laugh over that.

I called him “Daddy,” a truly Southern term of endearment, and since he was from the Deep South (Mississippi), it was an appropriate title for him.

Here are a few of my gardening projects that he would appreciate. So many of the foods and flowers I grow are ones that are reminiscent of Mississippi –Pole Beans, for example, and so much more.

I would say that at the top of the list I’d find peanuts! I remember these from the home of my Grandpa Jones (above). He always grew the best peanuts right in his front yard. Here are mine just starting to sprout.

PEANUTS SPROUTING
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PEANUTS SPROUTING

 

In the South, we ate peanuts roasted or boiled or raw, but my favorite way was raw from his stash of peanuts that were hanging up to dry, like these few I harvested here.

DRYING PEANUTS
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DRYING PEANUTS

 

I grew up eating mustards and collards. I still grow as many as I can, and eat them often. So delicious!

MUSTARDS AND COLLARDS
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MUSTARDS AND COLLARDS

 

Then of course, there are the figs! The ones in the South were so sweet and juicy. The two I harvested from this little tree last year were just like I remembered. Looks like I’ll get more than two this year.

WHITE FIGS
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WHITE FIGS

 

I can’t forget the gardenias that are synonymous with the South. In my early marriage (1950s) there was a gardenia bush as tall as the roof by my kitchen door in Jackson, Mississippi. Daddy loved gardenias, too, and sometimes wore one in the lapel of his suit on Sunday morning. So far, I haven’t had much luck in growing them here, but I’ve had a couple blooms show up.

GARDENIA
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GARDENIA

 

With all his talent and humor, not to mention the white hair, I think it’s fairly obvious that this man was the father of my brother and me!

AL JONES-1964
AL JONES-1964

 

Happy Father’s Day to all the fathers in the world! To quote an old cliché, “If it wasn’t for you, the rest of us wouldn’t be here.”

A hui hou!