Midsummer’s Eve Celebration in the Gardens

What a delightful night in the Pitney Meadows Community Gardens as about 50 gardeners and families gathered to celebrate the first night of summer and the one year anniversary of the gardens.

It’s hard to believe that only one year ago, the garden was just getting underway with the construction of raised beds. Now, we have plots in three different sizes, a lovely pergola, a beautiful gardener’s shed, a Monarch butterfly habitat, a grandparent’s garden, a fairy garden and 72 gardeners who help make the experience terrific.

Tonight was our first potluck and so many delicious offerings were available. Thank you to all who made this a success. This garden has a wonderful community for which I am  very grateful.

Our next potluck will be in July when the garlic is harvested.  It will be our Vampire Slayer feast.  Recipes should have at least some garlic as an ingredient.

Until then, see you in the gardens, Natalie

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Fairy Fabulous: Fancy Dresses for a Night on the Town

Yesterday’s post was a fairy dress made from flower petals. It was a pretty weekday dress. Something a fairy might wear to go to class or shopping to pick up pixie dust.

But Pitney Meadows Community Gardens gardener, Jess C. took designing fairy frocks to a whole new level.  She made a couple of petal party dresses suitable for solstice gatherings or any event in Tír na nÓg, the land of fairies. The dresses are absolutely enchanting.

Try making one yourself. All you need is glue, a few pretty petals or leaves from the garden and an idea.  If you do make a fairy outfit, send me a photo. I’ll post it here.red fairyfrilly frock.jpg

Fairy Garden, Photo Exhibit and Art Show Today from 2 to 4 pm

Sun2There is a lot happening today at the Pitney Meadows Community Gardens, 223 West Avenue in Saratoga Springs.

Local photographer Tom Stock has an exhibit of Pitney Farm photos exhibited in the barn.  The Girl Scouts have created an extensive fairy village within a colorful border of flowers with little houses, pathways and treasures sure to delight.

And the children who experience the garden through art will have their art work on display in front of the sunflowers. Prizes will be awarded.

We will also have organically grown, dried sunflower heads that can be used to feed the birds or for flower arrangements and fall centerpieces on sale as a fundraiser for future events including a Spring fairy garden with mini-daffodils.  Treat your birds to this protein and mineral rich food and help support the gardens.

Contest

The Mammoth sunflowers grown as part of the Grow the Tallest Sunflower Contest will be measured and prizes award. That happens at 2:15 this afternoon.

Come join the fun today from 2 to 4 in the Pitney Meadows Community Gardens and see what has been accomplished the first season.

I hope to see you in the garden.

Natalie Walsh, Garden Director

 

Tomato ‘Flowers’ on Quiche Nice Garden Party Idea

 

flower quichelight

It’s still a little too chilly for a garden party,  but the warm weather will be here soon.

I was making quiche for two lady friends today and decided to have a little fun with the tomatoes.

Before baking, I sliced grape tomatoes in half and arranged them like flower petals.

Looks pretty doesn’t it? And so easy to do.

 

 

Want to Grow These?

If only we could!

Happy April Fool’s Day!donutseedThe inspiration for these seed packets came to me at the breakfast table.

Always the gardener, I looked down into the bowl of cereal and thought, “These little rings look like donut seeds.”

So I made a bunch of different donut seed packets for the fun of it and have used them for garden party favors.

Cool as a Cucumber

Garlic Scape Pesto

While working in the garden I remembered that it’s time to harvest the garlic scapes.

Why do we harvest garlic scape? So the plant puts it energy into make bigger bulbs and not seed heads.

The scales are tasty…like a mild garlic. Everything tastes better with garlic, right?

I made a pesto that I can use on meat or fish, as a dip for crudités, on pasta, or I can make a butter of garlic scapes, thyme with a little lemon to slather on toasted bread and add to other recipes.

Here’s how I make pesto. Harvest and wash a dozen scapes before they flower. Chop into manageable lengths and add them to a food processor along a quarter cup pistachios, a quarter cup grated Parmigiano-Reggiano cheese, and about the same amount of olive oil and a squeeze of lemon juice.

Process until smooth and add salt and pepper to taste.

To make the butter, I let butter soften to room temperature and add the finely chopped garlic scapes and thyme. Squeeze half a lemon into the mix and let it harden in the refrigerator. I use a glass container with a lid. When I want a garlicky flavor on whatever I am preparing…I scoop a small portion out.

Happy eating from the garden. Don’t you love this time of year?