Two kids, one small garden section each, with a subtle fence to divide the bounty.
There’s no question some folks have a green thumb and it is astounding what they are able to grow in their gardens.
My Dad, Joe Mustard was one of those people.
Every year along with planting gorgeous flower gardens in our yard (award winning/Killarney), he also had a big vegetable garden, which included rows and rows of potatoes.
I can remember as a little kid, helping Dad “fork up” those hills of potatoes, always feeling a twinge of guilt when I speared/sliced into a potato or two, frustrating me because I wanted to get it just right for dear Dad. Didn’t bother him. Just me.
And oh, such tasty snap peas he grew.
Unfortunately, despite my heritage, I don’t even have a green thumbnail, and if I did, it would be from an infection.
Maybe it’s because I’m such a “now” person. Not great with the delayed gratification thing. If I plant a carrot today, I want to be able to pull it out and eat it tomorrow. Not very gifted in the patience department. I mean, plant something then have to wait months before you can eat it? There’s a reason they invented fast food and drive throughs.
“Hi, welcome, what can I get you?”
“A carrot.”
“Will that be all?”
“Yes thanks.”
“We have that ready for you. Please pay at the window.”
“Thanks again.”
Done. Pretty much sums up my “gardening” skills.
But back to those who shine at it, one of them being talented Winnipegger Michelle Stokotelny.
Oddly enough, Michelle and I are both members of the Plant Based Living online group here in the ’Peg (I’m vegetarian, trying to learn a thing or two) and earlier this week I was extremely impressed with how well Michelle’s backyard garden is coming along this year. Not only were her pics amazing, but her description of what she’s growing in that small space is simply admirable.
The view from her bedroom window includes lettuce, spinach, kale, swiss chard, tomatoes, strawberries, zucchini, two kinds of basil, two kinds of rosemary, two types of mint, two different chives, marigolds, sage , raspberries, cucumbers, soooo many carrots of different colours, mini watermelons, snap peas, oregano, thyme, dill, and ‘pepper row’, which includes chili peppers, jalapeno, three sweeter mini pepper plants, habanero, Scotch Bonnet, ghost pepper, and Carolina Reaper.”
Stokotelny doesn’t let the growing goodness end there.
“I grow different kinds of sage, as well as lavender, to make smudge bundles (I’m Métis) and one of my favourite parts at the end of gardening season is picking these important plants, bundling them, and having them hang to dry over my kitchen window for many weeks. I also make ‘fire cider’ with apple cider vinegar, and ingredients from my garden such as cayenne and other hot peppers, which is delicious in salad dressings and can be used medicinally for good health.
“Also, the Bliss Ball ingredients are: raw cacao, mint leaves, cashews, raisins, walnut, hemp seeds, sunflower seeds, pepitas (pumpkin seeds), spirulina powder, maple syrup, and almond butter. I realized I forgot a few ingredients when I described them to you.”
Wow. And this becomes Bliss Balls, how?
“You put them in the food processor till they have a smooth consistency, then scoop it out and roll the mix into hail size balls, about one inch, putting them on parchment paper, freeze for two or three hours then they’re ready to eat. Delicious, taste like mint chocolate. I make 30 or 40 at a time. Always important to have some waiting in the freezer.”
Couldn’t agree more. Always important to have a ready supply of Bliss Balls! Happy weekend folks!
Comments and column ideas welcome!
lmustard1948@gmail.com
