Finished Planting my 2009 Vegetable Garden ~ Sparks, NV

After burying my beloved Max near the herb & blueberry garden I put what was left of my energy into planting the rest of my vegetable garden.

Bee Balm & Cairn for Max

Bee Balm & Cairn for Max

Planted in the 6×6 raised bed are the following: carrots, red radishes, white radishes, heirloom beets, cabbage, and brussels sprouts.

cabbage1

In the 12×4 raised bed I planted: garlic, red onions, yellow onions, tomatillas, bush blue lake beans, spacemaster cucumber, lemon cucumber, heirloom beets, broccoli, sweet italian pepper, jalapeno pepper, anaheim pepper, and hungarian stuffing peppers. (I ran out of room for the serrano and one other pepper so I gave them to a coworker)

garden2009start

In the 12×2 in ground bed I put in mexican grey squash on one side and on the other one each of acorn squash, delicata squash, and hearts of gold cantaloupe (from Fallon, NV). In between all the squash I have 8 sweet white corn stalks.

garden_09_greysquash

I found a Topsy-turvy thingy and planted a siberia fir tree heirloom tomato in it. In four containers I planted 2 brandywine heirloom tomatoes and 2 red siberia heirloom tomatoes.

garden_09_broccoli

Out front, near Max’s grave, are two handmade pickle cucumber plants. In that same area I have 2 oregano, 3 sweet basil, 1 lemon thyme, dill, fennel, and a rosemary. 3 blueberry bushes and 1 Elderberry. There are also 3 lemon queen sunflowers that are growing pretty well for the Sunflower Bee Project.

herbberries

Way up front I have chamomile, italian parsley, thyme, rosemary, and bee balm. They wintered pretty well out there, I was surprised.

Now for some flower pictures ~ my lupine is blooming.

lupine_may21_09

And Columbine.

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Broccoli Salad Recipe

This is my favorite broccoli salad…it’s great year-round, but since it’s warming up again, I thought I’d share it.

2 bunches broccoli (~2-1/4 pounds)
10 thin slices of bacon
1 large red onion
2 carrots
1/3 cup raisins (or currants)
1 cup mayonnaise (I used reduced fat)
1/4 cup sugar
2 Tablespoons cider vinegar
1/2 teaspoons black pepper
1/2 cup toasted sunflower seeds (I use raw pumpkin seeds that I sprayed olive oil on and stuck them under the broiler in the oven to toast)

Cut broccoli flowerets into smaller bite-size pieces. Cut off the tough outer layer of the stalks and chop up the tender part into bite size pieces. You need about 8 cups of broccoli. Shred carrots. Slice onions into julienne strips. Cook bacon until crisp and then crumble.

Place all in a large bowl, add raisins.

In a small bowl whisk together mayo, sugar, vinegar and pepper. Combine dressing with veggies and refrigerate for at least 2 hours before serving, mixing once during this time. Top with seeds.