Wednesday, April 20, 2011

Guiding principles and practices for the Dutch House Kitchen Garden

Vegetables, herbs, fruit and flower choices informed mainly by the work of culinary historian Peter G. Rose. The introduction to her book The Sensible Cook: Dutch Foodways in the Old and New World states "The translation that follows presents the 189 recipes contained in The Sensible Cook and its appendixes "The Dutch Butchering Time" and "The Sensible Confectioner" all of which are from the 1683 edition of The Pleasurable Country Life..."

The seventeenth century Dutch were known as the horticulturalists of Europe and vegetables were a big part of their diet. Early Dutch settlers of colonial America sought to imitate their life in the Netherlands in the new colonies in America. They brought their rich culinary traditions along with recipe books, cooking implements, fruit trees, vegetable and herb and flower seeds with them to their New Netherlands.

Some of the recipes that the Dutch settlers introduced to America included coleslaw, pretzels, cookies and doughnuts.

Guiding principles and practices for this garden
-efficient use of space by season long succession planting, growing plants on vertical supports and dense planting arrangements
-mixing herbs, vegetables, edible flowers and fruit
-fertilize only with homemade compost
-organic, people and planet friendly practices with no synthetic herbicides, pesticides or fertilizers
-aesthetically pleasing arrangements of plants considering color and texture
-utilize knowledge of beneficial plant combinations for health and pest control

Sunday, April 17, 2011

First harvest


Micro greens! After thinning these seedlings from the row of radishes they will be washed and added to a salad. They taste just like radish.

Sunday, April 10, 2011

Dwarf curly blue kale



Hooray! The kale, spinach, sugar snap peas, radishes and lettuces are all sprouting. The kale plants will need to be thinned to about 10 inches apart so the little baby seedlings that are pulled will be perfect sauteed with herbs and seasonings and tossed with pasta.

Seeds planted the week of March 28th

More spinach Bordeaux, chervil, lettuce Rougette de Montpellier were planted. Some new plantings of Spinach Razzle Dazzle, All Season Romaine, chicory, and arugula were added.