Food Feed

Around the World with Ernest and Friends - 'Fly Brother' Airs on Public TV, Create TV

Ernest White II in Mongolia with a Smile
Ernest White II in Mongolia.

Editor's note: You know it's a thrill when a friend makes it to the big time. I've known Ernest White since the two of us were in grad school together for creative writing, both trying to turn our lives into art. We've stayed in touch ever since - across multiple time zones, career changes, and major life events. I've loved watching him evolve from writer to multimedia storyteller. I'm over-the-moon excited to bring you this announcement about his debut public TV series, Fly Brother. Here's Ernest.

By Ernest White II

It may seem odd to launch a new travel television program in a year when travelers are grounded with canceled and postponed plans to traipse around the planet. For my TV debut, the timing may not have been perfect, but it did give a new sense of meaning to my work. 

Fly Brother with Ernest White II is a new travel docu-series available in the United States on Public Television Stations and Create TV nationwide. The show follows my travels around the globe meeting with real-life friends and getting a local’s perspective as they show me around their home cities. In each episode, I visit their favorite hotels, restaurants, social haunts, and more. Throughout the season, we see festivities, food, and fun, but also the friendship that proves the whole world is our tribe.

Mike-Ana-and-Ernest-SF-Edited
Ernest and friends Michael Childress and Ana Ayala.

Season one takes viewers to Brazil, Canada, Georgia, Namibia, Sweden, Ethiopia, India, Tajikistan, South Africa, Colombia, and Morocco. My friends and I chase sunsets in Cape Town, twirl to the samba beats of São Paulo, explore the jazzy side of Stockholm, and much more. As the world begins to reopen to tourism, I'm also making plans to (safely) film a second season filled with even more unique experiences. 

Nambian-North-5-by-Ernest-White-II
In the Northern Flatlands of Namibia.

Beyond allowing viewers to ease the pangs of wanderlust, the show focuses on the power of connection and friendship through travel. As a gay, Black American man, I left the U.S. for a decade in search of adventure and community. I've circumnavigated the globe six times, befriending people of all walks of life along the way. It was during those travels that I realized that everyone—myself included—wants the same things in life: to be seen, empowered, and loved. It’s my life mission to express this love and sense of community through storytelling. As the world reckons with its problematic past and present, making an effort to build a better future, this unique message of interconnectedness is needed now more than ever.

Hong-Kong-by-Ernest-White-II-e1437674039264
Hong Kong.

The series first started airing on Public Television Stations this past spring and then made its national cable debut on Create TV in August. The show airs on Mondays at 10:30 a.m., 5:30 p.m., and 10:30 p.m. EDT. But don’t worry if you’ve already missed out on a few episodes. Create TV will re-air each episode of season one October 19th, so you can be a part of all the fun from the beginning, starting with one of my favorite cities and my former home for several years: São Paulo, Brazil. 

Sao Paulo by Rodrigo Soldon
São Paulo. Image credit: Rodrigo Soldon via Flickr.

For more information on the show, including how you can catch the latest episode in your area, sign up for the Flight List at flybrother.net

About Ernest White II

Ernest is a storyteller, explorer, executive producer, and host of television travel docu-series FLY BROTHER with Ernest White II, currently airing in the United States on Public Television Stations and Create TV nationwide. He is also founder and CEO of Presidio Pictures, a new film, television, and digital media studio centering BIPOC, LGBTQ+, and senior/elder narratives. Ernest’s writing includes fiction, literary essay, and travel narrative, having been featured in Time Out London, USA Today, Getaway, Ebony, The Manifest-Station, Sinking City, Lakeview Journal, Matador Network, National Geographic Traveler’s Brazil and Bradt’s Tajikistan guidebooks, and at TravelChannel.com. He is also senior editor at Panorama: The Journal of Intelligent Travel, former assistant editor at Time Out São Paulo, and founding editor of digital men’s magazine Abernathy.

ErnestWhiteII_headshot-590x590

YOU MIGHT ALSO LIKE

A Moth and Mortality: Flying Back from St. Louis on the Day of the Massacre

5 Cool Things to Do in Helsinki

Inside La Segrada Familia


Don't Forget to Take Your (Food) Medicine This Fall. Plus, a Special Discount for CITF Readers!

Hazelnut
Native hazelnut, going dormant for fall here at Dragon Flower Farm.

By Lindsey Thompson

In East Asian medicine, food is itself medicine. Food theory runs on two important principles. One, specific culinary ingredients will nourish the organs directly associated with the current season. Two, by nourishing the organs of the season, you are also strengthening and preparing your body for good health in the following season. This takes seasonal eating to a different level than simply eating what is available locally in that season. Spices, stock choices, and whether or not you cook your food are all part of the seasonal eating strategies in East Asian medicine food therapy.

As I write this post, we are well into autumn, the season of the lungs and the large intestines. Autumn is a time when we battle moisture from rains, dryness from cold air and wind, and temperature swings moving ever towards the colder direction.

This weather will start to dry out our skin, our nostrils, and maybe even our lungs. If your lungs are ‘drying’ out, then you’ll notice that slight ache when breathing chilled air, or you may have a dry cough in the mornings and late afternoon without being sick.

The lungs and large intestines are considered in charge of our skin, our nostrils, and our immune system. They are associated with the ability to grieve properly, experiencing nostalgia, and the ability to let go of thoughts, feelings, and emotions that we do not need. In autumn, it's normal that if the lungs or large intestines need to be strengthened, instead of experiencing nostalgia, you may actually feel melancholy and a lack of inspiration. Or if the large intestine needs more attention, you may find it hard to let go of negative thoughts, emotions, and even small interactions that normally wouldn’t bother you. Physically, you may feel slight tension in your chest, struggle a little more with phlegm, and tend towards dry or cracking skin. If you notice these symptoms, then it is a great time to start incorporating some food therapy.

Snakeroot
Snakeroot, aka boneset, a late summer/early fall wildflower, fills in the gaps left by falling leaves at Dragon Flower Farm.

The color of the lung system in Chinese medicine is white, and its flavor is pungent. Both of these associations become important for autumn food therapy. The pungent flavor includes aromatic and spicy culinary flavors, such as perilla leaf, cardamom, cinnamon, cumin, curry, pepper, and chili peppers.

The pungent flavor helps lung function. It helps to open up the pathway in the lungs, break up mucus, and circulate qi or energy through your chest. If you feel melancholic and notice tension across your pectoral muscles, adding in aromatic spices to each meal will be important. Moderate use of chili peppers can help to break up phlegm, if your stomach can handle the spice, but for melancholy, spices like rosemary, thyme, perilla, ginger, cinnamon, cardamom, and basil may be better choices, as they strongly circulate qi through the chest. Some of them also improve digestion.

A few ideas for pungent herbs: have cinnamon, cardamom, and ginger in your oatmeal in the morning. Drink teas made from pungent herbs, such as fresh ginger tea, or holy basil tea, or even a caffeinated or non-caffeinated chai tea (but skip the sugar and milk if you have phlegm. Both sugar and dairy will actually increase your phlegm production). Try baking chicken breasts with perilla leaf wrapped around them, and cook roasted root vegetables tossed in rosemary and garlic.

Perilla
Though non-native, perilla is naturalized throughout North America. Here it is growing as a volunteer at Dragon Flower Farm.

Another way to strengthen your immune system and support your lungs is to eat naturally white foods, such as pears, onions, leeks, capsicum, and cauliflower, as well as rice. Rice is considered the specific grain of the lungs. Pears are especially fantastic for people who live in a climate that gets dry in the autumn.  If you get a dry, persistent cough, adding a baked pear with a little cinnamon can help immensely. In fact, if you are prone to dry, wheezing induced by cold air in the autumn and winter, eating pears daily while in season is indicated in Chinese medicine. Another pear recipe for dry cough/wheezing, is to make a porridge with the grain called "Job’s tears" (same basic cooking instructions as oatmeal) and add slices of a baked pear, a dash of cinnamon, and a drizzle of honey.

The final way to strengthen your lungs is by eating vegetables that nourish the organ system that is considered the "mother" of the lungs: the spleen/pancreas and stomach. This works on the philosophy that the child stays healthy and strong when the mom stays healthy and strong. Orange and yellow vegetables with a hint of sweetness nourish the spleen, pancreas, and stomach. So eating a healthy dose of orange-fleshed squash such as butternut, banana, delicata, acorn, pumpkin, kabocha, and hubbard squash is what the doctor ordered. Also remember to add in carrots, sweet potatoes, and yams. I like to substitute mashed sweet potatoes and yams for regular russet potatoes.

To Learn More - Plus a Discount for CITF Readers!

Autumn-foods
Photo courtesy Lindsey Thompson.

If you’d like to learn more about how to specifically use Chinese medicine food therapy to help keep your body strong and healthy each season, Thompson Acupuncture Clinic offers a downloadable six-part nutrition video series. The series - comprising more than four hours of content - will show you how to incorporate this ancient, time-tested theory into food choices and cooking styles for each season. It will teach you how to listen to your own body in order to recognize the subtle signs that our bodies use to tell us we are drifting away from optimal health. It will then teach you how to use real food, common kitchen herbs, vegetables, fruit, spices, and proteins to bring your body back to optimal health.

CITF DISCOUNT: Use coupon code "The Flock" to get a 20% discount at checkout, good until midnight Nov 1.

Thompson+Family+Clinic+Head+Shots-0026

Lindsey Thompson holds a master's in acupuncture and East Asian medicine from the Oregon College of Oriental Medicine (OCOM) in Portland, OR, with extra training in the Dr. Shen Pulse Analysis system, an 18-month internship in Five Element Acupuncture, and advanced cupping training from the International Cupping Therapy Association. After graduating from OCOM in 2012, Lindsey volunteered with the Acupuncture Relief Project in Nepal to hone her clinical skills at their high-volume clinic in rural Nepal. She now owns Thompson Acupuncture Clinic in Walla Walla, Wash.

YOU MIGHT ALSO LIKE

How the Right Foods Can Help with Springtime Moods

Free Food From Your Yard: Mushrooms!

5 Cool Uses for Rose Petals


On Whidbey Island with 'Farmer Bob' and His Inspiration Garden

Garden 3
Farmer Bob's garden includes a greenhouse, barn, and chicken house. ©SueFrausePhoto

By Sue Frause

Editor's note: Today's 'inspiration garden' guest post is extra-special to me. I had the pleasure of working with writer Sue Frause back in 2007-09, when I served as deputy editor of Crosscut. Around the same time, I also had the privilege of staying at the guest apartment on Whidbey Island that she and 'Farmer Bob' offered to city folk like me. Whidbey is one of my most favorite places on the planet. It's a short ferry ride from Seattle but feels worlds away, and the Frause House easily undid me with its charm and the owners' hospitality. Here's Sue.

Welcome to Farmer Bob’s Garden on Whidbey Island. While many folks are sprouting green thumbs during the coronavirus pandemic, Farmer Bob’s turned green many moons ago. But first, a bit of backgrounder about Farmer Bob - who also happens to be my husband. 

Bob Frause and I were married in the summer of 1974, but his love of gardening started long before. “My first gardening experience was at age three at our home in Burien, south of Seattle,” said Bob. “It was always a large garden and a family affair, with work to be done.” That meant spading, laying down manure, weeding, and picking and preserving the crops. “One of my big dreams as a kid was to live on a farm and have a garden.” 

Bob in Garden
A three-year old 'Farmer Bob' pictured in the 1940s at his family's garden south of Seattle.

Although our first year as a married couple started out in a Seattle apartment, that didn’t stop Bob from growing a few crops. He built small planter boxes and placed them outside our fourth-floor kitchen window on the fire escape. “We had lettuce and tomatoes coming up until the Seattle Fire Department made us remove them just as the crop was in full bloom,” recalled Bob. 

After moving to Whidbey Island in 1975, where we bought a 1930s house on three acres in Langley, Bob planted his first ‘official’ garden - and he’s been digging in the dirt ever since. During those early years, the yearly plowing of the garden was always a chore. Our first springtime tilling of the soil was done by a neighbor who rotovated the garden with his tractor. The next few years, we rented a rototiller, but eventually ended up buying a Masport cultivator from New Zealand. It was a small machine and took a long time to till, but it worked for several seasons. And then Farmer Bob moved into the ‘real gardening’ category, purchasing a used Troy-Bilt rear tine tiller from a friend’s father. To this day, Bob continues to use the Troy-Bilt for smaller finishing jobs, but for the past 7-8 years, he’s been working the soil with his Kubota tractor and its five-foot wide rototiller. 

Sunflower

Ongoing improvements at Frause Acres are a big part of Farmer Bob’s garden. Fruit trees were planted early on and included apple, Italian plum, peach, and cherry trees (our neighbor’s goat devoured one of the apple trees down to the ground one year, but it survived and is now the largest tree in the garden). New structures were also added, including a large barn, chicken house, greenhouse, and a seven-foot high fence around the entire garden to keep out the deer. At the same time, we were also raising chickens, rabbits, turkeys, and cows - which resulted in plenty of free manure for the garden.

So what does Farmer Bob’s garden grow? Annual crops include arugula, beets, lettuce, radishes, spinach, garlic, onions, lettuce, carrots, beans (pole and dried), peas, corn, broccoli, cabbage, squash, cucumbers, 4-5 types of peppers, tomatoes, pumpkins, basil, and sunflowers. Perennials in the garden include artichokes, herbs, raspberries, strawberries, horseradish, and a variety of flowers. 

Garden 2
A basket of summer vegetables from Farmer Bob's garden. ©SueFrausePhoto

Over the past 40+ years, we established a farm business and sold beef, eggs, vegetables, and preserves - the idea being to defray the expenses of farming and gardening. And for a number of years, Farmer Bob sold basil to local stores and restaurants under the Bob’s Basil Factory brand.

IMG_8072
Farmer Bob brings in a batch of basil for pesto making. ©SueFrausePhoto

So what about harvest time? “Processing the bounty has been a chore, but fun,” says Bob. “We freeze, dry, pickle, and juice a lot of what we grow.” He even designed Farmer Bob labels for jams, jellies, and pickles. Vegetables from the garden (along with veggie starts from the greenhouse) are given to family, friends, and neighbors.

Farmer Bob Jam
Farmer Bob's Whidbey Island Raspberry Jam. ©SueFrausePhoto

Several aspects of Farmer Bob’s garden have evolved since those early days. For several years, we invited friends for a summer dinner party in the garden. The only requirement was that all the dishes (except the meat/fish of choice and beverages) had to originate from the garden. This was long before ‘farm to table’ became a global trend. 

In 2021, Farmer Bob’s Garden turns 45 years old. Let’s hope we can all gather around the table once again for a summer dinner party in the garden with friends. And raise a toast to Farmer Bob, whose childhood dream to have a farm and garden really did come true.

Garden 6
Bob and Sue Frause's son Max and granddaughter Emilia head out to feed the chickens. ©SueFrausePhoto

H-l-about

Sue Frause is a prolific, long-time journalist and photographer whose work has appeared in print and online in the U.S. and abroad. For 15 years, she wrote an award-winning column for The South Whidbey Record. She currently writes not one, not two, but three blogs: Eat|Play|Sleep, Closet Canuck, and married to martha. She is also a regular on Around the World Radio. In her many travels, she's visited all seven continents, but her favorite place in the world is right there on Whidbey Island.

YOU MIGHT ALSO LIKE

Inspiration Garden: My Father's... Grandmother's Garden?

We Go a Bit Daffy for Daffodils

Wine and Needles


Free Food from Your Yard: Mushrooms!

Reddening lepiota

By Lisa Brunette

One of the benefits of removing the turf grass in our entire backyard - which constitutes the majority of the 1/4-acre plot - is that we have a lovely carpet of native violets growing over most of it. I've raved about viola sororia previously on the blog, and the best part is that the violets arrived of their own volition, free of charge. With them, came edible mushrooms.

Pictured above is Lepiota americana, AKA 'reddening lepiota.' This gilled cap mushroom seems to be a natural companion to the violets, as all spring and summer, we found them growing in clusters nestled under and amidst the violet leaves.

We'd first noticed reddening lepiota last year, but we didn't know they were edible and thought better than to try eating them without more information. I included them in this Q&A with wildlife biologist/author Ellen King Rice - you can see how the cluster dwarfs Anthony's hand in a photo about half-way down. That convo with Ellen was a great start in getting the info we needed, as it put me in the mindset to purchase a Missouri-specific wild mushroom ID guide, to which I gave two thumb's up in a followup post. This is it in case you want to rush right over to the MDC Store and buy one right now.

Mushroom ID guide

And you should, if you live in Missouri or plan to visit and do a little foraging while you're here. If you're one of our readers from the East or West Coasts, you're better off with a regional specific guide for your area. 

Note we don't receive anything in exchange for this endorsement of this MDC publication. All of our props, kudos, and reviews are 100 percent objective, with no sponsorships or payments made in exchange for sharing our opinion. You're welcome!

So now we know with complete certainty that the mushroom pictured above is a) Lepiota americana and b) safe to eat. We've dined on them all spring and summer, and THEY ARE DELICIOUS. Let me tell you, there's nothing that makes you feel like you've got this whole survival thing down better than foraging in your own backyard. But we didn't go about this cavalierly. Let me walk you through the rather robust process.

Step 1: Try an ID App

Early on, I posted some photos of the mushroom in question to iNaturalist and got a positive ID for Reddening lepiota. I love iNaturalist and use it pretty much weekly to ID flora and fauna (177 observations, and counting!). It's also our main tool for the Shutterbee study. But I didn't stop at iNaturalist. That would have been dangerous, as the app has limitations and can give you a false result.

Step 2: Consult a Guide Book

Next, I went to the guide book to see what it could tell me about reddening lepiota. According to author Maxine Stone, it's edible, but she recommended exercising some caution, as it can easily be confused with a lookalike known as green-spored lepiota, which is poisonous.

Whoa, right? Nature doesn't mess around. Two mushrooms, similar in appearance, growing in the same part of the world, one is safe (and tasty), but the other is poisonous - not enough to kill you, but it will make you super sick. Stone points out two areas of differentiation between them: 1) Reddening lepiota bruises red and 2) it leaves a white spore print. Which brings me to step 3.

Step 3: Take a Spore Print

I know this sounds all science-y, something only botanists should do, but taking a spore print turns out to be easy like a summer breeze. All you do is separate the cap from the stem and turn the cap gills-down onto a piece of paper or other surface the spores can 'print.' Then you wait for the spores to drop - this can take anywhere from a few hours to 24. Since reddening lepiota prints white, Stone recommends black construction paper. Luckily, we have a black cutting board that works perfectly.

Spore print

Isn't that amazing? Some people turn mushroom spore prints into art, and you can see why. 

Step 4: Ask an Expert

The print supports with clearly white spores that the mushroom is likely Lepiota americana. At this point, I had 3 sources: iNaturalist, the Missouri's Wild Mushrooms guide, and the spore print. But since eating mushrooms from the wild, or in this case, the wild out your back door, carries a certain amount of inherent risk, Stone recommends reaching out to an expert, too, for an ID confirmation. So I did what she suggested and found our local mycological society, which brought me to an expert... named Maxine Stone, the author of the guide.

She was really lovely, responding right away, with a 'likely' confirmation on my reddening lepiota ID, with the caveat that she couldn't make a 100 percent positive ID in person due to the coronavirus lockdown. But at this point, Anthony and I felt we'd covered the bases pretty well.

Step 5: Try a Small Sample

We ate just one or two bites at first, waiting 24 hours to see if we suffered any ill effects; there were none, so after that it was mushroom on the menu.

Funny thing: Stone's book lists edibility on a four-point scale, with "choice" being highest. Lepiota americana is noted as two stars, or "good." This was our first foray into eating anything other than grocery store mushrooms, and we thought we'd died and gone to heaven. The taste is unlike anything we've had before, with a meaty, musky richness that explodes on your tongue. We can't wait to get our hands on one of those 'choice' mushrooms...

We simply sauté them in butter in a cast iron skillet. They redden similarly to portobello mushrooms (another ID confirmation) but have more flavor, in our opinion.

Sauteed mushrooms

So there you have it: Free food from the yard, as a result of getting rid of our lawn. These just didn't appear when we had nothing but grass.

Please note that you should follow all five steps above and exercise extreme caution if you attempt to eat mushrooms found anywhere outside. We continue to take spore prints of EVERY HARVEST on that black cutting board, just to make sure we don't inadvertently pick up a poisonous green-spored mushroom instead. We can gather a crop in the morning and have spore prints by lunchtime.

Mushroom haul

Best of luck with your own foraging forays, whether out your back door or in the wild. Be safe, be smart, and stay curious, my peoples!

YOU MIGHT ALSO LIKE

Mushrooms Become Less Mysterious - With the Right Field Guide

So Much Fungus Among Us! Tips on How to ID the Mysterious Mushroom

We might be a little obsessed with this topic. Look! It's a whole category.


Information Is Good, Even If the Results Are Not - Spring 2020 Growing Season Report Card

Cucumber from Flower
Cucumber growing from flower.

By Lisa Brunette

If I had to sum up my first real vegetable garden season here at Dragon Flower Farm in one phrase, it would be this: It's all information, and information is good.

First, let me just say that I'm proud of my resourcefulness in trying to grow most of our vegetables from seed. This was a huge cost savings, as I avoided losing expensive starts when things didn't work out. Because we're members of the Missouri Botanical Garden, I picked up most of my seeds on a Member's Day discount of 30% off at the Garden shop. These were organic, non-GMO, open-pollinated, untreated seeds put out by Botanical Interests. The rest I purchased from Seed Savers Exchange, a wonderful organization doing its part to "conserve and protect America's culturally diverse but endangered food crop heritage." 

For those keeping track, I'll note the seed sources below with the abbreviations BI (for Botanical Interests) or SSE (for Seed Savers Exchange).

Here's what worked.

Chervil. This was one of the first seeds (BI) to hit the soil, as early as March 7, and it was amazingly prolific. If you've never tried Anthriscus cerefolium, let me introduce you to this wonderful early spring herb. It tastes a bit like a basil-y licorice and makes a delicious pesto. Anthony loves it. When it dies out in early summer, it turns a lovely deep red. All hail, chervil!

Chervil Pesto
Anthony making chervil pesto.

Arugula. On a crisp, clear day at the tail end of March, I planted a big, 3-gram packet (BI) of Eruca vesicaria, also known as rocket. It germinated within five days, the rabbits avoided it, and we had a great arugula harvest - until in short order, it bolted. The high was 66°F and the low 46° when I sowed the seeds. Next year I will try sowing in mid-March instead of waiting those extra two weeks. Even though I planted them next to the fence where they would get some shade late in the day, it just got too hot for them too early in the season. But at least the flowers are edible.

Arugula Harvest
Arugula harvest, including flowers.

However, I'm about to get a second, fall harvest from the same plants. After they went to seed, I shook the seeds into the earth, bent the plants over for a week, and then covered them with a tarp for another three weeks. When I lifted the tarp, the plants had died down. I pushed them aside as a mulch, leaving a row clear for the new seedlings, which have sprouted in great numbers. This move was inspired by a talk given by Dean Gunderson of Gateway Greening, who suggesting using a tarp to squelch a cover crop and then planting directly into the dead plant matter.

Arugula Mulch-in-Place
Arugula, mulched in place.
Arugula Sprouts
Arugula sprouts.

Kale. On April 5 (high 53°F, low 46°), I sowed a huge, 10-gram kale blend pack (BI). These went into another part-shade area, near the base of the elderberry bushes; I read somewhere that they are companion plants. This kale has outperformed every other edible annual except chervil, with a high rate of germination and continuous production all summer. It's just now petering out. 

Nicola potatoes. By April 8, the temperature spiked already to 90°F, and it was on this day that I planted the first batch of seed potatoes (SSE). They did very well planted in a bed that had been mulched the previous fall with leaves (obtained free from neighbors). We only hilled them once, to about 6 inches, as suggested by Paul Wheaton of Permies.com. I just harvested about 3 gallons from one bag of seed potatoes. I don't have anything to compare this yield to, but to me, it was exciting to see all those potatoes.

First Potato Harvest 2020
Spread out to cure.

Borage. As far as robustness goes, this plant gets the blue ribbon. We've had huge borage plants all summer after sowing seeds (both BI and SSE) on April 15. They're a bee magnet, and we've enjoyed the edible flowers (taste like cucumber) in salads and as a water flavoring. We tried the leaves as a sautéed green but were not impressed with that use. It also has medicinal properties, so I might harvest for that.

Sunflowers. These are so easy to grow here in Missouri! I believe the squirrels planted one (our neighbor grows them) that bloomed last year by the back shed. I spread the seeds from that one last fall, and this year, we had a huge patch of sunflowers, all for free. To that patch, I added the variety 'Orange Sun' (SSE), which is just now blooming. I've been dutifully harvesting the seed heads, leaving some for the birds. The goldfinches make quite a meal of them.

Sunflower Close-Up
Sunflowers, originally planted by squirrels.

Scarlet Runner Beans. After first getting devoured by rabbits when they sprouted (SSE), these have rebounded and are in flower right now, making the hummingbirds happy. They've wound all the way up our flagpole. Planting them May 15 seems to have been a good move, but they need protection from rabbits, at least until established; they're leaving them alone now.

Flagpole Beans
Scarlet runner beans, twining up our flagpole.

Lettuce. This went in on May 16 (high 80°, low 64°), which also seems to have been too late. I could have sown it in early March, according to this St. Louis-specific gardening calendar, which I now have in my arsenal. We had some great lettuce harvests until they bolted, too quickly. I used a mesclun mix (BI), but it was heavy with a couple of varieties that were too prickly to eat, and it also contained a good deal of arugula, which duplicated that patch. For the fall season sowing, I'm avoiding the mix.

Cilantro, Dill, and Lemon Basil. I sowed all of these (BI) on June 7, and they did marvelously well, the dill coinciding with the cucumbers nicely for use in pickling. Lemon basil is amazing in pesto. I'm actually not a huge fan of cilantro, so I let it go to seed, and I've harvested a ton of coriander seeds. I think these all could have gone in a tad earlier, though.

Bee on Dill
Bee on dill flowers.

I realize that's not a lot of successes, but considering we made no soil amendments whatsoever, and this was a first attempt in this climate zone, it's not bad. The soil had been turf grass converted through sheet-mulch method to garden space. So it was basically clay soil with a layer of decomposed grass, cardboard, and mulch as a thin topsoil. We did have a small amount of compost. We watered with diluted compost tea around the vining plants on the squash arch and in the cabbage patch, and we spread compost in just a handful of spots.

A few things did... OK.

Amish Snap Peas. Delicious, and the rabbits thought so, too. We finally got some after the rabbits moved on to better fare later in spring. Next year, I'll get more packets, too, as one (SSE) didn't do it, and protect them better. I'll also sow with the chervil in early March.

German Chamomile. Again, one packet (BI) not enough, but this is very nice to have.

Chamomile
German chamomile.

Sage and Rosemary. The saddest seed loss was that none of the perennial herbs germinated, except for a couple of sage plants and two rosemary seedlings. All of the seeds were Botanical Interests except the rosemary, which was from Seed Savers.

Nasturtium 'Black Velvet.' After a good soaking overnight, these seeds all germinated, but they either needed to be sown earlier than April 30, watered better, or both. 

Sweet Potatoes. These actually came from Stark Bros. (where I've purchased many of our fruit trees) as sprouts. The rabbits chomped them down when they went in May 1, but they've since recovered very well, at least judging by what's above ground. We'll see how the harvest is this fall.

'Waltham' Butternut Squash. Two ginormous ones grew from one seed packet (BI) sown May 15 and graced the bamboo arch before it toppled in a severe storm this week (more on that later). We saved them, don't worry.

Squash on Arch 2
Waltham butternut squash on bamboo arch.

Cucumbers. We sowed the 'A&C Pickling' variety (SSE), and they've mostly come in misshapen. But we have managed to get some pickles out of the bunch. These and the squash above could have gone earlier in May.

Red ('Red Acre') and Green ('Copenhagen Market') Cabbage. I've been babying these things ever since sowing seeds (BI) on June 7, way too late, as it turns out. Next time, we sow in early March. A crop of the reds expired during a dry patch, and I replaced them with another set, which I've watered and composted around. They looked really promising until this week, when it seems some insect has discovered them and is making lacework of the leaves just as they're beginning to ball.

Ground Cherries. I didn't think these seedlings (SSE) survived my transplanting, but four of the plants did, and they are doing quite well. These native plants bear fruit that resemble tiny tomatillos, and they taste like a cross between a pineapple and a cherry tomato. Definitely a keeper, and their low habit trails well over our violet ground cover.

After that comes the clear failures, of which there are admittedly many.

Sadly, there were a ton of perennial herbs that never germinated: lavender, parsley, summer savory, tarragon, thyme, marjoram, lemon balm, oregano. None of the bulb onions worked out, and neither did the chives, though we did get a handful of spring scallions, which I grew in part shade. The sorrel was devoured by rabbits. Two attempts at beets failed, though we did get a handful in the second attempt (Chioggia style, with stripes, as in the below image). The carrots grew tops but not roots, the lovage didn't sprout, the turnips made a poor showing, and the comfrey seeds simply ignored me. I don't know why amaranth, which seemed to suggest such wonder, decided life wasn't worth trying. Parsnips made a liar out of whoever told me they like compost, and the broccoli, rue, and St. John's wort all failed to transplant.

Chioggia Stripes
One of the few beets.

What grade would you give us on our gardening report card? I'm going with a C.

Maybe that sounds harsh. After all, we got some food out of our backyard! Not many people can say that. But I feel like a C is fair. It's passing, with plenty of room for improvement. The biggest question is, can we make the A-list without purchasing soil amendments? It was good this first time to see what we can do first on a bare minimum. But next year? We shall see.

Sunrise over the Farmyard
Sunrise over Dragon Flower Farm.

YOU MIGHT ALSO LIKE

The Trials and Triumphs of Sowing from Seed

Mulch Ado About 'Nothing' - How to Convert Your Lawn in 5 Steps

How to Build a Squash Tunnel Out of Bamboo - For Almost Nothing!