It serves me right. I was away for a good part of the summer, neglecting routine garden chores. So now, I’m busy playing catch up. The fall chores are slowly getting done but my goodness, I’m feeling a bit overwhelmed. A great deal on the To-Do list remains. The need to press on is primarily because we’re racing with the clock – before it gets too cold.
The big focus this past week was to get the tender plants that are in pots into the greenhouse. First the greenhouse is given a thorough cleaning inside and out. The panes must be squeaky clean to let in the sunlight. Before the plants are taken indoors, they must be trimmed and cleaned, their pots washed to remove debris and stowaways. Hygiene is important so the greenhouse doesn’t become a breeding ground for disease and pests. I like taking the necessary time and effort to do this task properly. It can be quite meditative.
Typically, I begin this work in mid-September. This year, it waited till October. A couple of weeks makes all the difference. The greenhouse was washed and prepared last weekend. During the week, we began corralling the pots so I had a work station to trim and clean. Through the week and weekend, this chore went on. The greenhouse is small – just 8’x4’. It gets filled to the gills easily. Moving the large pots is a physically demanding job. Thankfully, but for the largest of bay trees, all the plants are now safely ensconced inside. Said bay will go in very soon. There will then be no more room in the horticultural inn.
Apart from making the plants more compact which is better for small space accommodations, a nice result of the trimming work are the cuttings of rosemary, bay and other herbs that I enjoy giving away to friends who love to cook. We ourselves use them to ways that will perk up winter dishes. Mint leaves are turned into an Indian chutney which is delicious in sandwiches as is or combined with cheese or chicken. Sage leaves are fried flat and stored in the fridge – laid over soups or salads, they look pretty and taste quite sublime. Curry leaves are sauteed with black mustard seeds and turmeric – they are essential for certain South Indian dishes. Kept in the refrigerator, they last a long while. We create little bundles of bouquet garnis with rosemary, bay, marjoram, oregano and lavender – perfect to flavor hearty winter stews and roasts.
Before tossing off annual plants on the compost heap, we save those that can be used in arrangements to decorate or transformed into delicious food. Nasturtium leaves are turned into pesto as are the last of the basil. Note: I use cashews instead of pine nuts to make the nasturtium pesto. I also skip the Parmesan.
Time permitting, I’m going to freeze fennel and nasturtium flowers in ice cubes – should be pretty in holiday cocktails.
A lot of other chores must be dealt with before the Big Bulb Planting marathon. Almost a 1000 bulbs will be arriving soon! Talk about overwhelming. But, I’m pausing, taking deep breaths , admiring the dahlias and all the fall flowers still going strong and, plugging away at my tasks. It will all get done. All hands on deck.That’s what family is for right?
(c) 2022 Shobha Vanchiswar