“It turns out that the common soil bacterium M. vaccae acts like an antidepressant, boosting the levels of happy hormones, serotonin and norepinephrine, in humans and other mammals . . . and because M. vaccae is everywhere in most healthy soil, every time you eat a piece of lettuce from your garden, you’re probably getting the benefit of it. Breathing in the bacterium has proven to be a great mood lifter, too. No wonder so many people relish the uplifting effect of working in the garden. And eating its fresh produce.”
– from: Soil by Matthew Evans
As I type these words the aroma of roasting tomatoes fills the air. For the last couple of weeks I’ve been busying myself in the kitchen to preserve the tomatoes, peppers, and eggplants that are all growing well. Some of the tomatoes don’t look too good, as I’ve over-watered them at some point, and there is also a bit of blossom end rot, but overall I’m suprised and delighted at how nature has overlooked my ineptitude. And of course, I’m learning in the process, making notes when I remember, and in general having fun working in the garden, experimenting in the kitchen and eating the fruits of my labour.
My lunches and suppers consist mostly of fresh produce from the garden, which brings joy to my heart, and as beauty is an important value in my life, I make sure that the food I eat also looks pretty. I’ve pureed and bottled some tomatoes, but also brined them, drowned them in vodka, cooked sauces, and preserved them whole, chopped, as well as roasted. The peppers don’t have a lot of flesh, so when my attempt to roast them was unsuccessful, I decided to dry them like the paprika. I used the French method of confit (slow cooking in oil in the case of vegetables or fat in the case of meat) to preserve both cherry tomatoes and eggplants, which is a definite favourite of mine, and as we have our own olive oil, it is not costly at all.
A friend asked me the other day if I was planning a winter garden. To be honest, I said, I haven’t given it any thought. She reminded me that if I do, I should perhaps start sowing some seeds. As I looked at the garden, my first thought was that I have no space, but by the time the seedlings are ready for transplanting, there should be. And so I sowed some lettuce, spinach and beetroot, while adding some of the lovely compost I bought from a friend earlier in the season to two of the beds in preparation.
Midnight and Lily both have their favourite shady spots in the garden, and they love to hang around when I work in it, but Lily seems to have taken a special interest in my efforts.
Portuguese Words:
sementes – seeds
comida – food
almoço – lunch
jantar – supper
Written by: Jolandi
The vegetables are beautiful and nothing tastes better than something from your own garden. How fun to learn to preserve, can and freeze them for future use. I am so impressed with your garden, it must bring you so much joy to go out there and work and then enjoy the bounty.
It does bring me an immense amount of joy, Terri. There is so much to learn, though, but with everything I do, I get a better idea of what I like and what I will replicate or change the next time around. – Jolandi
This is the kind of life I always aspire to: growing my own vegetables and fruits, working on the orchard, and cooking/presenting them in as many ways as possible. I mean, look at those fresh and healthy veg and herbs you’ve got! It’s really a healthy lifestyle.
I love how my meals these days are inspired by what I have fresh in the garden, Bama. I hope this serves as a booster for your own dream of harvesting your own fruit and veg. Keep dreaming – it’s the only way to get where we want to be. – Jolandi
Your garden looks fabulous. What a wonderful job you have done.
Thank you, Peggy. I need a crowd to feed, though. 😂 The bounty seems to be neverending at this point in time. – Jolandi
What a lovely harvest! And your prepared food is equally lovely. It’s gotten me hungry again, and I’ve vowed not to do any more late night snacking. 😉
I want to know more about the tomatoes drowned in vodka. Is this a form of the Bloody Mary? Or are you using the vodka to preserve the tomatoes?
One uses the vodka to preserve the tomatoes. Pricking the tomatoes with a needle get them to suck up some of the lovely vodka, which makes for a rather lovely addition to a snack platter. You should try it. I have also used them to make a Bloody Mary. Just remember to filter it through a sieve. Delicious. – Jolandi
Hello dear Jolandi, a few words from me on my way back from Sweden via Amsterdam to Lamu.
You are doing so well producing all those Vega! Amazed! Are you acquainted with the principles of Permaculture ?
If not do start finding out. A lot you can read on the net. There are watts app groups, courses and great films on YouTube. You ll live this!
Much love to you both💚🌴💚
Thank you so much, Cristina. It is so lovely to hear from you. I have a very general understanding of Permaculture, and although I’m not following it at this point in time, some of the principles do often influence the choices I make. My approach is a big mish-mash at this point. 😜
I’m so glad to hear that you managed to visit Sweden this summer. I hope it is lovely to be back home in Lamu. Big hug to both you and Paul. – Jolandi
This is such a beautiful-looking post, Jolandi! The colours of the vegetables, the fruit, the meals you have prepared are glorious! Congratulations on achieving so much in your first summer season. I do love the photos of Midnight and Lily as they help you work in the garden and then in the kitchen!
Thank you so much, Clare. I am really surprised at how well the veg garden turned out, and very very pleased too. Midnight and Lily are not always keen on being photographed, but there presence is perhaps part of the joy I experience in the garden, as they are never far away when I’m working there. I love it. – Jolandi
I read in awe. My heart wants to do this, my brain knows it can figure it all out, and yet … I am so lazy about gardening! As a long-time vegetarian, you might think I’d take a more active interest in doing this (as I say, I AM theoretically very interested!), but when push comes to shove, I hate digging after a while, then I forget to water, then I water too much, and then I inevitably quit. Seeing the literal fruits of your labor makes me so happy, both psychically and aesthetically. Enjoy, enjoy, enjoy! And congrats on the great results.
Ah, thank you for your kind words, Lex. You know, I hate digging too, and after this summer I’m completely sold on the no-dig garden approach. The part of the garden in which I followed that principle was by far the easiest to plant in and to maintain. I honestly will never dig up any soil if I can avoid it. As for watering – well, Michael will be the first to tell you that a good irrigation system with a timer that you can set to water when you need it to, is the way to go. I had an irrigation line for the tomatoes and a seperate one for the peppers, eggplants and zucchini. It wasn’t on a timer, so I still made various mistakes, but at least I have a better idea for next year. Also, if all goes well, I will start my permanent no-dig garden down by the well next year. I think the veg will do much better down there. And hopefully I will by then have learned not to over-water. 🙈
Well, that said, if one doesn’t like gardening, it is better to support those who does, and do something which brings you joy. Do you have many local organic producers in your area, Lex? – Jolandi
We have some near us in Houston, and in fact, I do volunteer work for a small urban farm that provides organic produce to both better-off customers in another part of the city as well as the less-advantaged neighbors of the farm itself. I admit that most of my work is in the office (no digging! haha), but my husband likes planting and other more laborious work. In Colorado where we spent most of the summer, I supported many organic producers by buying and eating their goods in great quantities!
You are certainly blessed to be surrounded by organic producers, Lex. And I love that you volunteer on a small urban farm, even if it is ‘just’ in the office. 😉 I admire all farmers or people who have market gardens. It is such hard work. – Jolandi
Oh, yummy. I love all the deep colors and the rainbow on your plate. It’s also fun to feel like you’re ‘back in time’ drying, roasting, canning, preserving all you labors and rich rewards. Bruchetta and salsa FOREVER!
Amazing food images!! I can clearly see and taste the happiness hormones. Thank you!
There are plenty of happiness hormones there, Manja. It was such a joy to enjoy the fruits of my labour this summer. And to be honest, the garden is still producing a lot of food. Very grateful for that. – Jolandi