Posts Tagged ‘chives’

How Does Your Garden Grow?

July 22, 2010 Leave a comment

Hello, faithful readers of Allegations of Deliciousness.  Did you miss me?  I’m sure you did, even though J. Frankfurter did a mighty fine job entertaining you in my absence.

I know I mentioned the possibility of posting while I was away in Cambodia, but I was too busy enjoying my vacation.  Now that I’m back at work and in front of a computer non-stop, you’ll get new posts from me about the trip in the next few days.  In the meantime, an update on the garden.

Earlier, when spring as just becoming summer, I wrote about my container garden for this year that I set up out on the balcony.  Overall, things appear to be going well, despite the awful heat wave that has defined New York City this summer.

As you can see, the tomatoes, cucumbers and jalapenos are this year’s winners.  I’m ready to make a nice salad and some guacamole this weekend.  I don’t want to jinx it, but it appears that those dastardly squirrels have been leaving my poor, little garden alone this year.

The parsley, chives, mint and Italian basil are all thriving as well.  The dill and cilantro, however, appear to be struggling.  I can’t figure out if it’s the heat or my under/over-watering.

Most of you will not be very familiar with the herb called “dap ca” in Vietnamese, but it is a staple in fresh spring rolls and many bun (rice vermicelli) dishes.  The clover-shaped herb with a sour and fishy after-taste is not to everyone’s liking, but dap ca happens to be one of my favorites.  My mom sent me some at the beginning of the summer along with some Thai basil and shiso, but only the dap ca survived being packaged, expressed mailed up to New York and replanted.


Urban Gardening

June 11, 2010 3 comments

Just like all of the other stereotypical yuppies living in Brooklyn, I too have embraced urban gardening.  I consider myself very fortunate to have private outdoor space to try my hand at growing plants and herbs in containers.  Many people throughout the borough make good use of any outdoor space they have — from those coveted roofs and backyards to more resourceful spaces such as stoops, windowsills and fire escapes.

Last year during my first growing season, I planted many things that I just had no use for (lavender — what was I thinking?) or rarely used (oregano and sage).  This season I wanted to focus more on plants and herbs that I would use on a regular basis.  While I included some flowers this year to pretty up my balcony, let’s be honest — my focus was on what I could eat.

My balcony is currently home to plantings of plum tomatoes, jalapeno peppers, cucumbers, zucchini, green beans, chives, dill, cilantro, mint, parsley and Italian basil.  I will soon be adding Thai basil and shiso to the mix.  I have many of the basics to make Vietnamese spring rolls, guacamole, pico de gallo and a basic red sauce.  Recipes using what I’ve grown will pop up all summer.  Since I’ve never really been known for my green thumb, let’s just hope I don’t kill all of these plants.