Garden Makeover- Jacuzzi Spot to Garden Plot

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The spa is gone and I've FINALLY got my veggie patch back!!!

Having an 8 person jacuzzi when your kids are in high school is definitely the way to go.  For several years there was always a weekend gathering at our house. Yes, that giant vat did serve a purpose...keeping the kiddos and their associates close to home and out of any involvement in unsavory shenanigans (that we know of anyway.)

However, what with a now empty nest (most of the time) and no desire to keep an extra 500 gallons of hot water on hand, the hubby and I actually wondered , "what would we like to do with the newly available space?" My idea of turning it into a grape stomping venue was nixed immediately--dang! Once we tricked enticed the neighbors into taking the beast off our hands--we realized that we'd freed up the sunniest spot in the whole yard.  Notice I didn't say "all that space," as we DO live in Santa Barbara County, we ARE NOT rich or famous AND our backyard is the size of one and a half postage stamps. Voila! There is just enough room for a nice little vegetable garden.

Due to the lack of space we decided to go with the Mel Bartholomew's "square foot" gardening method.  His  book is fantastic and we've been employing his method for decades, always with great success. The odd shaped 11 x 12 foot area gave us room for two 7 x 3 foot raised planter beds.  That's a whopping 42 squares for planting--just perfect for the two of us.  Thankfully my man is handy, and my son (home for the summer) was willing to help with the grunt big muscle work.

If you're not great with tools and a bit of math, there are numerous sites where you can purchase a pre-made raised bed kit. We used 2 x 6 treated redwood, stacked to have 12 inch deep beds, since we basically live on a sand dune. Having extra room for root development is a must in our area, but with normal soil, a 6-8 inch depth is just fine.

Our local landscape supply company delivered the planting mix after we calculated how many square yards we needed here's for the formula.  We used 2/3 planting mix and 1/3 organic matter--mixed and dumped on the driveway. The boys worked while I cheered them on (darn hand surgery.)

Square concrete paving stones filled in with pea gravel finished the whole thing off nicely.  We used twine hemp (mostly because it was in the shed) to mark off the grid for planting.  I tapped a small nail at one foot intervals and wove the twine in a grid pattern. "The Square Food Garden" blog was VERY helpful in figuring out what veggies liked being neighbors--check out their companion planting guides for sure! 

We're already enjoying the fruits veggies and herbs of our labors.  P.S.  That cute little gardening apron in the last picture is now in the shop  :)

Make it a great day...or not.  The choice is yours!

Back in the saddle...a.k.a...the revival of an apron!

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And here she is...

terrace-hill photo

I FINALLY got a chance to sit down at the sewing machine today--whew! This apron sold out over Mother's Day and I've had a  very tough time getting  much sewing done this summer. The sun is shining, my veggies are growing, my house is kind of clean and my hand/thumb/wrist is about 75% functional. (Hooray for opposeable thumbs!) I'm SUPER appreciative of the patience of those of you who have been waiting for me to get to this beauty back in the shop--your apron(s) are officially in the mail :) I HAVE been reorganizing my creative space/sewing room/sometimes guest room--yikes, what a job.  Once I get the tornado cleaned up, I'll post photos of the update.  So far, so good though...no swearing today as I worked :)

Make it a great day...or not...the choice is yours!

Fresh Glazed Strawberry Pie

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Summer is in full swing here on the central coast of California--and that means strawberries.  Not only do we have the best strawberries (some are as big as apples--no joke!) but we also have one of the longest seasons on the planet.  You can find these beauties at roadside stands dotting the countryside from April all the way in to November some years.  Crazy--I know!   I bought mine at okuis-strawberry-n-fruit-stand in Arroyo Grande this year. One of the things Santa Barbara County (California) is famous for, Santa Maria in particular is the abundance of sweet and delicious "Albion" strawberries. One of my favorite summer recipes is this super easy Farm Fresh Strawberry Pie. Back in the late 1980's we lived in Lompoc, CA and we used to help with a fundraiser at a local flower festival--this is the prizewinning recipe that sold way too many pies to count.With just a few simple ingredients, you can wow your family ore really impress your guests. (print full recipe here)

You'll need the following ingredients: 

1 refrigerated pastry crust--I used Pillsbury roll and bake dough, but any crust will do. 
4 pints fresh strawberries ( one of those little green baskets =1 pint)
3/4 - 1 cup sugar
3 T. cornstarch
3 T. strawberry jello
Pinch of salt
1 T. lemon juice
Whipping cream--for the big finish!          
            

First off, wash and hull the strawberries. Lay the washed berries on a kitchen towel to air dry—too much water will make the pie runny. While the berries are breathing, prepare the pie crust according to the package directions, and set aside to cool.

I almost always prepare my own pie crusts from scratch; but alas, due to recent hand surgery...I'm taking a few shortcuts.  Here's a handy little tip (see picture above) Before baking, prick the bottom with a fork to allow for steam to escape, avoiding bubbles in the crust. Line the shell with parchment and fill with dry beans to prevent shrinkage.

Using the washed strawberries, mash enough to make about one cup of pulp, I cheat and use my magic bullet. Then, combine the sugar, cornstarch, and Jello in a saucepan, and whisk together.

Stir in the crushed strawberries. Cook over medium-high heat until the mixture comes to a rolling boil, stirring often. Cook for two more minutes  to ensure that the cornstarch is fully cooked The sauce will become thick and translucent.Remove filling from heat and transfer to a large bowl; cool to room temperature. Stir in lemon juice if desired and set aside.

  

After the filling has cooled, add about 2 pounds of the best looking berries to the glaze in the bowl and toss the berries until they are evenly coated. Fill the cooled pie shell with coated strawberries. I like to arrange the top layer so that the points of the strawberries are facing up--it just looks nice. Place the completed pie in the refrigerator (uncovered) for at least two hours to set up. *tastes best within 5 hours of chilling.  

Top with whipping cream, and serve...enjoy!