Day: 588
High Temp: 92F
As you can see above, today the high temperature is predicted to be in the low 90s. If this happens, it will be the first time this year that we have reached the 90 mark. It is a tad early, though, if you ask me. It will be great for the garden, but I was really disappointed to realize that it was time to turn on the AC, and it's still March.
Given that there is laundry and cleaning to do today, I am really thankful that we have air conditioning!
Saturday, March 26, 2011
Tuesday, March 22, 2011
We Grew This
Day: 584
High Temp: 82F
Check it out. Isn't it beautiful? I poached this one, and a few like it in some salted butter to eat as a side dish one night for dinner last week. It was divine.
So I realize that this blog may be turning into a gardening blog. It's kind of funny, because I am not sure I would ever call myself a gardener. But truth be told, it is the one thing in Austin right now that is most worth writing about/photographing. The green beans have sprouted, and its freaking beautiful. The arugula looks like it might flower- I didn't know arugula flowered. The garden is this ever changing, constant source of new, fascinating information. With my inevitable return to the city one day, I realize this garden could be the defining element of my time in Austin. I promise it won't ALL be gardening from here on out, but you've been warned.
High Temp: 82F
Check it out. Isn't it beautiful? I poached this one, and a few like it in some salted butter to eat as a side dish one night for dinner last week. It was divine.
So I realize that this blog may be turning into a gardening blog. It's kind of funny, because I am not sure I would ever call myself a gardener. But truth be told, it is the one thing in Austin right now that is most worth writing about/photographing. The green beans have sprouted, and its freaking beautiful. The arugula looks like it might flower- I didn't know arugula flowered. The garden is this ever changing, constant source of new, fascinating information. With my inevitable return to the city one day, I realize this garden could be the defining element of my time in Austin. I promise it won't ALL be gardening from here on out, but you've been warned.
Friday, March 18, 2011
You know what this is?
Day: 580
High Temp: 83F
It's a celebration, bitches!
Okay, so most of you did not expect to click on this post to find me quoting Kanye. But the truth is, this is sort of a celebration. More commonly, one might refer to it as a baby peach. Or perhaps a peachito (okay, melocotonito), or a peachling.
Tom and I have this really sad, scraggly looking tree in the back. When we first saw the Mint House, our landlady told us it was a peach tree, but said she wasn't sure if it had given fruit in the past few years. No surprise, looking at the poor thing. It's only a foot taller than I am, has cracks in the main trunk, and is leaning precariously at a 45 degree angle.
So we weren't sure what we had back there, but we did want to coax it back to life, if possible. It was green and leafy at the end of last summer, and so we watered it when it was active, hoping that would do it some good. Then once we saw buds starting to appear this spring, Tom began feeding it with this great organic seaweed juice. A few weeks later, we had a riot of blossoms, and soon after that, these little almond shaped fuzzy guys were everywhere. Celebration!!
And, do you know what this is....
It's a surprisingly big bowl of culled baby peaches. Apparently culling the tree when the peaches are about this size is good to ensure you have a nice crop of large and sweet fruit, as opposed to a plethora of tiny, hard and bland fruit. So, I did the deed this afternoon. It's hard to say bye to those little guys, but I swear, for each one I pulled off, there were 2-3 other on the tree. And fear not, these little guys will play an important role as compost for the fall garden!
If things continue on this positive path you might just find a jar of homemade Texas peach butter in your stocking next Christmas! Fingers crossed.
High Temp: 83F
It's a celebration, bitches!
Okay, so most of you did not expect to click on this post to find me quoting Kanye. But the truth is, this is sort of a celebration. More commonly, one might refer to it as a baby peach. Or perhaps a peachito (okay, melocotonito), or a peachling.
Tom and I have this really sad, scraggly looking tree in the back. When we first saw the Mint House, our landlady told us it was a peach tree, but said she wasn't sure if it had given fruit in the past few years. No surprise, looking at the poor thing. It's only a foot taller than I am, has cracks in the main trunk, and is leaning precariously at a 45 degree angle.
So we weren't sure what we had back there, but we did want to coax it back to life, if possible. It was green and leafy at the end of last summer, and so we watered it when it was active, hoping that would do it some good. Then once we saw buds starting to appear this spring, Tom began feeding it with this great organic seaweed juice. A few weeks later, we had a riot of blossoms, and soon after that, these little almond shaped fuzzy guys were everywhere. Celebration!!
And, do you know what this is....
It's a surprisingly big bowl of culled baby peaches. Apparently culling the tree when the peaches are about this size is good to ensure you have a nice crop of large and sweet fruit, as opposed to a plethora of tiny, hard and bland fruit. So, I did the deed this afternoon. It's hard to say bye to those little guys, but I swear, for each one I pulled off, there were 2-3 other on the tree. And fear not, these little guys will play an important role as compost for the fall garden!
If things continue on this positive path you might just find a jar of homemade Texas peach butter in your stocking next Christmas! Fingers crossed.
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