To Bee or Not to Bee – tips from the Honeybeeconservancy.org
Volume 1-4
As we move into July, many of us are thinking of Round 2 as our lettuces’ freshness dates begin to expire. Most of us are aware of the honeybee shortage and may want to help them and our gardens by planting flowers that will attract the bees while providing ourselves with a rich array of fruits, vegetables and flowers. Below are some best practices to consider as you make that second trip to the nursery:
-Avoid planting double flower tops like impatiens as they produce less nectar and it is harder for the bees to get to because of the intricate design. Instead choose daisies or marigolds, which are great bee-magnets.
-Likewise, do not use flowers that have been bred not to seed, which equals very little pollen and are of little interest to our honeybees like reading the Mueller Report is for most of us.
Think cross-seasons. Plant at least 3 types of flowers that will bloom from the spring through the fall. This guarantees a consistent food supply for our overworked little garden friends. (This does not refer to your gardening partner who does all the watering).
-Spring – Crocus, Borage, Calendula, Wild Lilac
-Summer – Bee Balm, Echinacea, Cosmos, Snapdragons, Foxgloves, Hosta
-Fall – Zinnias, Sedum, Asters, Witch Hazel, Goldenrod
This is an interesting tidbit that I am not sure applies to us, but I thought might be worthwhile to those who have additional gardens – Some bees like to burrow so leave a sunny spot for these bees with a poor work ethic to hide out. (Who knew?)
Bees, like the best of us, need fresh water. Fill a small water container with twigs or pebbles so that the bees can land on it.
Needless to mention, do not use any sort of pesticide. Rely on our gardening friends, spiders, ladybugs and praying mantises, to eat the pests in your box.
Announcement!
Attention: Grillers and Cooks!
The Landscape and Garden Commissions have collaborated on an herb collection for all residents to use when grilling or for personal cooking. This year you will find them in the planters by the grills. The herbs are nestled amongst the flowers in the planter boxes surrounding the grills. All of the herbs are labeled for easy identification. Please snip the lower leaves carefully, they will continue to grow and flourish the entire summer and into the fall. We hope you will enjoy incorporating fresh herbs in your cooking. Keep an eye out for the Garden commission sponsored cooking workshops over the summer, notices will be posted. All are welcome. Enjoy!
Dates to Remember
Monday July 22 7-8:30 Veggies and eating Local- Ellen Phillips, CCFB
Open to all IT residents.
Enjoy an expert lecture on the topic of Veggies and eating local
Friday July 26 Music in the Garden
“Doors” open 6:30, BYOB and find a seat and get settle in for a sunset serenade as a cello soloist plays just for us
7-8pm cello concert
8-9:30 enjoy light hors d’oeuvres during the sunset and mingle in the garden
Wednesday August 7-8pm Sauces and Marinates: herbs in your kitchen
Open to all IT residents
Summer is the best time to use fresh herbs, come learn a few new recipes and techniques for incorporating herbs in your summer meals
Community Events:
Check out the Imperial Towers Community Garden website for up to date community events.
You may notice new signs in the garden. Our garden was awarded a grant earlier this year from the Cook County Farm Bureau. The award came along with a bit of recognition from the Cook County Farm Bureau itself. On Monday, July 24th two representatives from the CCFB came to present these signs. They will also be including recognition of our garden in their monthly newsletter, The Co-Operator. You can stay up to date with all the CCFB does and check out what they have to say about us on their site. (https://cookcfb.org/stay-updated/news/co-operator)
New Column Alert
Mixology with Herbs
-Credit to Jim Rozich for the history, recipes, and creativity.
Apropos of the new herbs available to our IT community, we’ve started a new column in the newsletter. We will be publishing last year’s Mixology with Herbs class bit by bit. Try a couple new cocktails inspired by a garden full of herbs every month for the rest of this growing season.
We start with Tequila. Through the summer, we will venture to other spirit varieties.
Tequila--Tequila is a regional distilled beverage and type of alcoholic drink made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the central western Mexican state of Jalisco. Aside from differences in region of origin, tequila is a type of Mezcal, and the regions of production of the two drinks are overlapping. The distinction is that tequila must use only blue agave plants rather than any type of agave. Most tequila is double distilled. Tequila is commonly served neat in Mexico and as a shot with salt and lime across the rest of the world. Rule of thumb: pay extra for bottles that are labeled as 100% Blue Agave. If not, then they are only 51% blue agave and the balance is from other sugars. Like French Champagne, Tequila is trademarked and can only be from the region surrounding the city of Tequila. Mexican laws state that tequila can only be produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.
Cocktail #1
La Soleil Ole’
Ingredients
● 1 1⁄2 shots Tequila (100% Blue Agave preferred)
● 2 shots Grapefruit Juice (preferably fresh squeezed)
● 1 shot Agave Simple Syrup (or any simple syrup)
● 2-3 leaves each of Mint and Basil
Instructions
1. Into a rocks glass, muddle the Mint and Basil with the back end of a wooden spoon or a wooden pestle (you know, from a mortar and pestle).
2. Add ice to top of glass.
3. Add Tequila, Grapefruit juice, and simple syrup. Stir and serve. Adjust sweetener as need to your palate.
Cocktail #2
Tequila Sage Smash
Ingredients
● 1 1⁄2 shots tequila
● 1⁄2 shot honey simple syrup (or any other simple syrup
● 1/2 lemon (quartered)
● 6 sage leaves (fresh, plus 1 to garnish)
Directions
1. Place the honey syrup and lemon into a shaker and muddle well to combine. Add the
sage and muddle gently until the leaves are just bruised.
2. Add the tequila to the shaker, and then fill with ice.
3. Vigorously shake the mixture for 35 seconds and then strain into a cocktail glass.
4. Garnish the drink with the sage leaf and serve immediately
Cocktail #3
Blackberry Sage Tequila Smash
● 1/1/2 shots tequila
● 1 shot grapefruit juice (freshly squeezed)
● 3 blackberries (large)
● 8 sage leaves
● 2 sugar cubes or one shot simple syrup
Directions
In a large cocktail shaker, muddle blackberry, sage & sugar. Add tequila, grapefruit juice,
and crushed ice. Shake well and pour into rocks glass or julep cup (or Mason Jar!)
Garnish with sage and serve.
Cocktail #4
Piña Perfection
Ingredients
● 1 sprig fresh rosemary
● 1 shot tequila
● 1/2 shot fresh lime juice
● 1⁄2 shot pineapple juice
● 1⁄2 shot simple syrup
Directions
1. In a shaker, muddle the rosemary.
2. Add the remaining ingredients and fill with ice.
3. Shake, and strain into a highball glass.
4. Garnish with a sprig of fresh rosemary.
Ask Rose
Our growing season got off to a slow start with the never ending rain in June and overall gloom. It looks like July will be starting out with a bit more sunshine, but the afternoon thunderstorms don’t seem to be going anywhere. The increased sunlight should lead to better harvests.
Believe it or not, it is already time to start thinking about your fall strategy. I have a few tips to help you frame your plan for the second half of the growing season. Many of us have radishes that have grown a bit unruly. Resist staking them, both the peas and radishes planted early this growing season are now providing shade for other cold weather plants like lettuce and kale. As a bonus, the radishes now have pods that are delicious, they taste like radish, that can be used in salads or as a garnish.
Make room for fall crops by clearing out the plants that have come to the end of their production window. Cilantro or other herbs that have already gone to seed are just about ready to go.
Seedlings: all of your spring seedlings should be planted by now. If not, make a plan to get them in your box as soon as possible to give them their best chance to flourish.
Veggies: If you intend to purchase more plants, beans, brussel sprouts, cucumber, most pepper varieties, squash, and most tomato varieties will still have time to produce. This is a great option for filling the holes in your garden. Many greenhouses now have tomatoes at a discount as the spring planting rush has planted. However, if you intend to start your plants from seed, you may only have time for varieties of spinach, kale, peas, lettuce, carrots, beets, or broccoli.
Flowers: It is almost time to rotate our your zinias, alyssum, and cleome. Bulb flowers can be planted now for late blooms and enjoyment again next year. Pansies, impatients, and calendulas have a short growing season, you’ll have time to enjoy them before the fall frost. Alternatively, consider heartier varieties like mums or geraniums.
The good news is; it is not too late to get in the garden and make things grow. Next month you’ll really be able to sit back and relax while enjoying the fruits of your labor.
Growing Together,
Rose
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