What’s Missing from Our Garden?
As I allow myself to be overtaken by my OCD to visit my garden box daily to be sure that the daylilies still refuse to perform, I cannot help but notice all the great tchotchkes (spelling thanks to Alexa who now can spell Yiddish words) gardeners are putting in their plots. Beautiful stones, pinwheels, witty signs, statues, scarecrows and whatever else lurk between the Swiss chard, basal and tons of flowers. But something is missing that disturbs me. No, I am not thinking of PinkFlamingos even though that is a great guess – it is the Garden Gnome that has
guarded gardens since the 19th century.
Germany is credited for being the country of birth of the clay garden gnome back in
the early 1800s. (Does this imply that if there is one at 4250, it is an illegal alien?)
But it wasn’t until the mid-1800s in England that the gnome gained a firmer
foothold and became more ubiquitous. Unfortunately, they became victims of two
world wars and were no longer being produced in Germany until the ‘60s and the spread of plastics. These garden gnomes, however, were mocked as kitschy so many people avoided them for fear of being accused of campiness. (Heaven Forbid!) The brave Kimmel Company resurrected the garden gnomes in the US but they were
hand produced and made of clay and resin so therefore considered classier.
Of course this all begs the question – why gnomes and not say Marilyn Monroe over
a subway grate? Unlike Marilyn, it seems that gnomes are considered a symbol of
good luck. They are thought to provide protection, especially of buried treasures
and minerals in the ground. (Suggestion – let’s start a movement to litter the
National Parks with garden gnomes to protect these lands.) Farmers today hide the gnomes in barns and gardens to watch over the livestock and the crops. It is also believed that garden gnomes will protect gardens from thieves, pests and other problems like Gray Squirrel who is ravaging our tomatoes and now you know why.
I think most of us know what a garden gnome looks like, but unless you are a
collector, you may not realize that gnomes these days wear all types of costumes
and represent different themes. So depending on your interest, you can find garden gnomes skiing, taking baths and even “mooning” hapless garden strollers. (Now that is camp.)
So going back to my sterile daylilies, I will try to encourage my gardening comrades
to invest in a garden gnome for next year. Who knows? It may just be what those
darn flowers need to get going.
Susan Marcus
For questions or comments, please email me at sqmarcus@gmail.com.
A big thank you to Mallory for leading Cooking with Herbs in August. We love hands on learning, especially when creative new eats are involved. After such a successful event, we are happy to share with our community at large the recipes attendees learned at the event. Thanks to Mallory we all have a three new recipes to use up our delicious herbs that are not as common as pesto.
Zhoug
INGREDIENTS
4 medium cloves garlic, roughly chopped
2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
4 medium jalapeños, seeds removed but reserved
1 teaspoon fine sea salt
1 teaspoon ground cardamom
1 teaspoon ground coriander
¾ teaspoon ground cumin
½ teaspoon red pepper flakes or Aleppo pepper flakes, more to taste
¾ cup extra-virgin olive oil
INSTRUCTIONS
Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, coriander, cumin and pepper flakes.
Process until the mixture is all mixed together and very finely chopped.
While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
Makes 1 ¼ cup.
Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (¼ teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.
Chimichurri
INGREDIENTS
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
⅓ cup extra virgin olive oil
2 tablespoons red or white wine vinegar
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
INSTRUCTIONS
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses).
Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.
Adjust seasonings.
Serve immediately or refrigerate.
If chilled, return to room temperature before serving.
Basil Aioli
INGREDIENTS
4 tablespoons fresh basil about one large handful of leaves
1 tablespoon garlic minced (about 2-3 large cloves)
2 egg yolks
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ cup virgin olive oil
½ cup vegetable oil
INSTRUCTIONS
Place basil, garlic, yolks, lemon juice, and salt in food processor.
Pulse to combine.
Turn processor on and slowly pour in olive oil mixed with the vegetable oil.
Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined.
Serve immediately or store in airtight container in refrigerator until ready to use.
Makes approximately one cup.
Mixology with Herbs
This month we highlight Whiskey or Whisky. Perfect for summer fruit mash cocktails and fall cocktails with cider, cinnamon, or hearty herbs.
Whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.
American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain including barley, corn (maize), rye, and wheat. Among the types included under this designation are bourbon whiskey, rye whiskey, rye malt whiskey, malt whiskey, wheat whiskey, and corn whiskey. All of these are made from mashes with at least 51% of their named grains. Another important American whiskey labeling is Tennessee whiskey. This is a recognized name defined under North American Free Trade Agreement (NAFTA), at least one other international trade agreement, and the law of Canada as a straight bourbon whiskey lawfully produced in the state of Tennessee.
Tennessee whiskey production is also governed by Tennessee law. Tennessee House Bill 1084 was passed in 2013 for products produced in the state labeling themselves as "Tennessee Whiskey". It included the existing requirements for bourbon and it further required use of the Lincoln County Process of filtering the whiskey through a thick layer of maple charcoal before it is put into barrels for aging, with an exception grandfathering the Benjamin Prichard's distillery in Kelso, Tennessee, which does not use it. The two major brands of Tennessee whiskey – Jack Daniel's and George Dickel – are both produced using the Lincoln County Process.
Jim Beam is a brand of bourbon whiskey produced in Clermont, Kentucky, by Beam Suntory, a subsidiary of Suntory Holdings of Osaka, Japan. It is one of the best-selling brands of bourbon in the world. For a whiskey to call itself bourbon, its mash, the mixture of grains from which the product is distilled, must contain at least 51% corn. The rest of the mash is usually filled out with malted barley and either rye or wheat. Jim Beam is 77% corn is the official whiskey of the Chicago Cubs.
ROSEMARY WHISKEY SOUR
Ingredients
● 1 shot Bourbon
● 1⁄2 shot Fresh Lemon Juice
● 1⁄2 shot Rosemary Simple Syrup
● Ice Cubes, for shaking and serving
● sprigs of Rosemary, For garnish (optional)
For the Rosemary Simple Syrup:
● 3 sprigs of Rosemary, Large
● 1/2 cup Granulated Sugar
● 1/2 cup Water
Place rosemary sprigs on chopping board and hit with the dull side of a knife to release the oils. Mix all ingredients together and either microwave for 1 minute or place in saucepan, heat over medium heat, let cool for 10 minutes.
Directions:
1. In cocktail shaker, combine bourbon, lemon juice, Rosemary Simple Syrup
and ice; shake well. Or place all ingredients in ice filled glass and stir. 2. Serve over additional ice, garnished with rosemary sprig, if desired.
MINT JULEP
Ingredients
● 1 1⁄2 shots Kentucky Bourbon (Jim Beam)
● 6 leaves mint
● 1 1⁄2 tsp sugar or 1⁄2 shot simple syrup
● Seltzer Water
● Ice Cubes, For shaking and serving
Directions
Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint.
Smoked Sage Bourbon Cocktail
Ingredients
FOR SIMPLE SYRUP
● 1⁄2 cup white sugar
● 1⁄2 cup water
● 3 tbsp. ginger, grated
● 6-8 dried sage leaves
In a small saucepan over medium heat, combine white sugar, water, ginger, and minced
sage. Allow to simmer, stirring occasionally, until sugar is fully dissolved. Remove from
heat and cover with lid. Allow to steep for 10 minutes before straining into an airtight
container (such as a mason jar). Allow to cool fully before use. Store in refrigerator for up to
4-6 weeks.
FOR COCKTAIL
● 1 egg white
● 2 oz. bourbon
● 1⁄2 oz. lemon juice
● 1⁄2 oz. sage ginger simple syrup
● 2-3 drops bitters
● 2 whole dried sage leaves
Directions:
● Use a lighter to light the sage leaves and cover with a glass.
● Add egg white to a shaker and cover with lid. Shake for 20-25 seconds until frothy.
Fill shaker with ice and add bourbon, lemon juice, and sage ginger simple syrup.
Shake until well combined, about 25-30 seconds. Turn glass over, let the smoke
escape and pour in the chilled mixture. Enjoy!
Dates To Remember: looking forward
As always check out News & Community Happenings on our website
We realize our gardeners come from a variety of backgrounds and hope our events fit well into all of your schedules. We do try to spread events throughout the days, weeks, and months of the growing season to accommodate everyone. Please know we take into consideration religious observances, holidays, work schedules, and even The Bears. Unfortunately, especially when working with partners, our dates can be limited.
Thank you for your understanding.
Saturday, Sept 14
Cook County Farm Bureau
10-4 PM
The Farm Crawl is an event all ages can enjoy. We hope to see you on the farm on Saturday, September 14th | 10 am - 4 pm!
Visit participating farms, pumpkin patches, greenhouses, and dairies to enjoy goat yoga, donuts, promotions, and fresh produce while filling your Farm Tour Passport.
Tuesday, October 1
7-8:30 PM
Winterizing Your Garden speaker- Ellen Phillips
All gardeners are invited.
We will start this workshop with Ellen speaking on winterizing.
Ellen will be followed up by very useful information on our close process, getting your Frost Blanket and selecting which date you will close. We have organized a three closing dates when we can work as a group to close up. Our goal is that closing is a group activity and that we will assist each other.
Optional Close Dates- Gardeners will choose between these two optional dates, or
they will be expected to do it on their own.
Option 1- Sun October 6 (anytime between: 10 AM- 2 PM) to get help
Option 2- Sat October 19 (after the Brunch 12:30-3 PM) to get help
Hard close- Wed October 30 (Garden, water source and deck box no longer available-
plot must be completely winterized by 4 PM)
Saturday, October 19
11AM-12:30 PM
FALL FESTIVAL HARVEST BRUNCH
All gardeners
Please join in for our end of the season potluck festival in hospitality room.
Celebrate our successes and enjoy the fruits of our labor. Please bring a dish to pass if you are so inclined. This will be our last event of the season. We genuinely hope all of our ITCG gardeners will brunch together. RSVP on the event page on our website or email imperialtowerscommunitygarden@gmail.com
Ask Rose
Dear Rose,
I thought I'd be reaping more reward for my labor at this point. My plants seem healthy, but it does seem like my tomatoes aren't producing a ton. What can I do?
Waiting for advice,
Totally Tomatoless
Dear Totally Tomatoless,
While our growing season is wrapping up, there are a few things you can do now to get the most out of your tomatoes for our final months.
First, consistent water is key. If tomatoes get parched they get a little stressed too. Keep those juicy babies hydrated.
Second, prune bottom branches. These branches are using the plant's energy just by existing. With less unnecessary leafage, your plant will be able to send more resources to fruit production. Careful not to over prune and leave your plant unable to absorb sun and create energy. Just get rid of the tired stuff.
Third, pick tomatoes a little before peak ripeness. This will allow your plant to send resources to new fruit rather than continuing to pump already juicy fruit with more and more juice. Fun fact, tomatoes stop ripening in temperatures over 85F and can begin rotting. Pick anything close to ready if the weather is hitting a high patch.
Last, look out for thieves. These thieves are likely to not be those you may expect. The thieves we've caught aren't pesky neighbors or unattended children. The red-handed thieves are of the bushy tail variety.
Yours,
Rose
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