Fenton Friday: Baby Zucchini

This week at the community garden plot was another scorcher and the rains keep missing us - so I spend my time that I should be weeding instead on watering and triage.

The Morning Glory vines are trying to take over the whole plot as are the Mulberry tree seedlings that pop up everywhere and just will not die. No matter how many times I cut them back to the ground! And don't get me started on the Nutsedge, which is a true curse on many of the plots and common areas of our community garden.

The good news is the heat is continue to push growth spurts from the cucumbers, blackberries, and the 'Sungold' tomato. We even have a baby zucchini forming! Of course, in a few weeks, I may be lamenting the coming zucchini explosion, but for now I am thrilled to see this little cutie forming.

The marigolds are coming up and join the cosmos, celosia. and zinnia seedlings in putting on good growth. I hope to have some of each of these in flower to be able to enter them into the Montgomery County Fair next month.

What is growing in your edible garden?

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 8th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

No, it is not Pot! (Or Weed, Dope, Mary Jane...)

It is Garden Blogger's Bloom Day again! On the 15th of each month, we gardeners with blogs share a few bloom photos from our gardens.

Here in the Mid-Atlantic USA (USDA zone 7) on the DC-MD border, the past month has been HOT and for the past week the promised rains have gone just north or just south. It is so frustrating when we get in that pattern. I hope that we get a break from it this weekend. 

For this month's Bloom Day. I thought I'd share a pic of one of my favorite small trees/large shrubs in bloom:

This is Vitex. I have two of them. One in a container inside my yard, the other I planted in my sidewalk median to test it out in that very tough spot.

While reading in my gazebo today, I heard a passerby gasp and say, "Is that marijuana?" This is not the first time I've heard this observation. No, it is not weed. Don't try to smoke it! Unless you want some very disappointing side effects. 

To me, it looks nothing like Cannabis -- and certainly not in July when it is in bloom! Maybe it is wishful thinking on their part, but if I WERE to be growing Mary Jane in my garden, it wouldn't be out in my sidewalk median aka hellstrip! 

It probably doesn't help that a medical marijuana dispensary is less than two blocks away from my house! Maybe they just have Mary Jane on the brain?

In the rest of the garden today, I have blooming: Abelia, Kniphofia, Agapanthus, Hydrangea, Echinaciea, Black-eyed Susan, Monarda, Daylilies, and many annuals!

For more about Vitex, see the cover story of the August 2017 issue of Washington Gardener Magazine. 

Be sure to follow @WDCgardener on Instagram for daily pics of what is blooming in the garden and area gardens that I visit.

So what is blooming today in YOUR garden?

Plant Profile: Agapanthus

African Lily (Agapanthus sp.) is a beautiful flower that blooms on the tip of a long stalk held above strappy green foliage.

Most folks are familiar with the agapanthus flower in many shades of blue from aqua to navy, but it is also available in pure white.

This perennial bulb grows easily in most any soil from sandy to clay. It is resistant to wind and salt air, so it is a great choice for growing in coastal regions. It prefers full sun, though it tolerates part-shade as well.

Agapanthus has many other positive attributes such as being very drought-tolerant, deer- and rabbit-resistant, and a pollinator favorite.

Most African Lilies are hardy to USDA Zones 8-11, like the compact Storm™ Agapanthus series from Anthony Tesselaar Plants. If you are in a cooler climate, plant them in pots and move the containers inside to a protected spot during the winter.

Some cultivars are bred to thrive in zone 7 with extra mulching to insulate them, such as the Agapanthus ‘Stevie's Wonder’ available from Brent & Becky’s Bulbs, and others, like Agapanthus 'Blue Yonder', are said to be hardy down to zone 5. Your mileage may vary.

The only care they need is an initial boost with a slow-release fertilizer after being planted, then apply fertilizer annually thereafter to encourage flowering.

Agapanthus - You Can Grow That!

The video was produced by Washington Gardener Magazine.

Visuals by Amanda Cash
Audio by Kathy Jentz

Additional photos courtesy of iBulb.org

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TikTok Tuesday: Wilted Swiss Chard with Garlic

@wdcgardener

Harvesting Swiss Chard from the garden and preparing it wilted with garlic and shallots. ##gardendc ##garden101 ##recipe ##swisschard ##eathealthy

♬ original sound - Kathy Jentz

By Molly Cuddy

We harvested swiss chard from the garden yesterday and I wanted to make something simple, but flavorful. I had never had Swiss chard before, so I didn’t want to make anything that would mask its flavor, but instead compliment it. I found this recipe, which is an easy and quick one you can pair with any protein. I had just got home from work when I whipped this up, and it took less than 10 minutes to make, which is perfect after a long day. I also already had all of the ingredients on hand, and I’m sure you probably do too!

I made it for myself, so this recipe serves one. I added my own spin to it as well, so here’s my take on the recipe:

• About 2 whole Swiss chard leaves (they’re huge, if you’ve never seen them, so this is plenty!)

• 2 cloves of garlic 

• Olive oil

• Half a shallot

• Red pepper flakes (a lot of them if you like it spicy)

• Salt to taste

I cut the swiss chard leaves into more manageable strips and sautéed them with the garlic, shallots, and olive oil for about 5 minutes until the Swiss chard was wilted. You can see my exact steps for this recipe in the TikTok video posted here. 

If I make this again, I would use less garlic and shallot or add another Swiss chard leaf.

It was truly the perfect simple side dish and had so much flavor! I love garlic and spice, so if you do too, definitely try out this recipe for yourself.

About the Author

Molly Cuddy is a journalism major at the University of Maryland, College Park, and an intern this summer with Washington Gardener. She is also a campus tour guide and will be a teaching assistant for a professional writing class next semester.

Garden Photo Show Opening Reception 2021

You are invited to view the winning images of the 15th annual Washington Gardener Photo Contest at an art show at Meadowlark Botanical Gardens in Vienna, VA. All 21 stunning photos were taken in DC-area gardens. Both inspirational and educational, this show represents the best of garden photography in the greater DC metropolitan region.

The photo show reception is Sunday, August 1 from 2:00-3:30pm in the Meadowlark Visitor Center's lobby. The opening reception is open to the public and is free to attend. You may also come by and view the photos any time during the normal Visitor Center hours (10am-7pm daily). The photo show runs through August 30.

Washington Gardener Magazine is already announcing the 16th Annual Washington Gardener Photo Contest. Start gathering your images now and throughout this year. Most of the entry rules will remain the same as this year’s contest. Photos need to be taken during the 2021 calendar year in a garden-setting in the greater Washington, DC area. We will again accept the entries during the first three weeks of January.

Washington Gardener Magazine (http://www.washingtongardener.com/) is the gardening publication specifically for the local metro area — zones 6-7 — Washington DC and its suburbs. Washington Gardener Magazine’s basic mission is to help DC area gardens grow better. The magazine is written entirely by and for local area gardeners.

Meadowlark Botanical Gardens (www.nvrpa.org/park/meadowlark_botanical_gardens) is a park of beauty, conservation, education and discovery. Throughout the year at this 95-acre complex are large ornamental display gardens and unique native plant collections. Walking trails, lakes, more than 20 varieties of cherry trees, irises, peonies, an extensive shade garden, native wildflowers, gazebos, birds, butterflies, seasonal blooms and foliage create a sanctuary of beauty and nature. Meadowlark is part of Northern Virginia Regional Park Authority.

Monday Thoughts: Berry Picking

“In terms of things you can do to have a better life, picking berries simply works.”
~ Barbara Pleasant

Fenton Friday: Growth Spurts

This week at the community garden plot was another scorcher, then some rain yesterday. I was away at the beach for most of it, so it was fun to come back after several days to find many plants had doubled and tripled in size -- like the green bean seedlings pictured above.

Other plants putting on lots of growth this week include the cucumbers, zucchini, blackberries, and the 'Sungold' tomato. 

The cosmos, celosia. and zinnia seedlings are also taking off. No sign of the marigolds yet.

Some insects are chewing on the Swiss chard, cucumbers, potato plants, and others. I inspected a bit, but didn't find the culprit. I suspect flea beetles. I covered the chard, but the rest of the foliage plants will need to manager on their own.  

I pulled a carrot and a turnip to check on their development, but both rows of root vegetables are far too small to harvest at this point. 

What is growing in your edible garden?

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 8th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

FALL 2021 PUBLICATION INTERNS SOUGHT

Washington Gardener Magazine, a 15-year-old local gardening magazine, is looking for talented SUMMER interns. Candidates must display an eagerness to learn about the publishing industry.

The successful candidate will either be a junior or senior in college, who is interested in examining a career in magazine journalism. The unpaid program requires a 10-20-hour weekly commitment, with hours being flexible, including some weekend local garden events. The internship will begin in late August/early September and run through the fall semester session. The student will be responsible for determining whether college credit will also be available for the internship program.

 Duties would include: • Communicating with authors • Conducting interviews • Proofing & editing articles • Researching • Taking photographs/videos  • Press Releases, both writing and editing • Blogging, both writing and posting • Social Media Campaign • Designing online graphics, and providing general support to our editorial staff. Ideal candidates will have a journalism background, but all students passionate about gaining experience with a local, vibrant digital magazine are encouraged to apply.

Students should send a cover letter, resume, names of references, and copies of their best writing samples BY Monday, August 2 to:

Kathy Jentz
Editor/Publisher
Washington Gardener Magazine
826 Philadelphia Ave.
Silver Spring, MD 20910

301-588-6894
kathyjentz@gmail.com
www.WashingtonGardener.com
http://twitter.com/WDCGardener
www.facebook.com/washington.gardener
washingtongardener.blogspot.com

Plant Profile: Zinnia

Zinnias are colorful summer annuals that are practically care-free and a great choice for beginner gardeners. The zinnia is a rewarding plant especially for those of you who have never started flowers from seeds before. 

Rewarding is an understatement actually! In a typical summer, I have picked 10 bouquets of flowers from my small zinnia patch by July. The bees and butterflies love them too. I am often cutting my blooms right out from under the insects with a quick "sorry" as I run off to put them in a vase.

To start zinnias from seed, clear off a patch of soil in a sunny area of your garden. Here in the humid Mid-Atlantic US, good wind circulation is a must—as zinnias are vulnerable to powdery mildew so make sure they are out in the open and not next to a brick wall or tall shrubs. Scratch a few lines in the ground and then sow your seeds according to the package instructions. Water them in well. If it doesn't rain consistently, you may have to give them supplemental water, but usually they are fine without it.

The only other care note is to have your floral snips handy as once they start blooming, you will want to pick them practically daily. The more you cut, the more flowers they produce.

And it is not too late for this growing season! Last year, I did not start zinnia seeds until early August and I was picking flowers by the end of September and they kept on producing through October. 

Zinnias. You can grow  that. 

The video was produced by Washington Gardener Magazine.
Visuals by Amanda Cash
Audio by Kathy Jentz
 
➤ If you enjoy this video, please give it a thumbs up and subscribe to our Youtube channel (thank you!)
➤Remember to TURN ON notifications to know when our new videos are out
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~ Podcast: GardenDC

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TikTok Tuesday: Lavender Simple Syrup Used Two Ways

By Molly Cuddy

This week, I decided to make a lavender syrup using lavender from the home garden of Washington Gardener's editor, Kathy Jentz. I have been seeing these trendy lavender oat milk lattes everywhere on the internet, and I wanted to try and recreate the drink myself at home.

 

Lavender simple syrup
Photo by Khloe Quill

In this week’s TikTok video, I show myself making homemade lavender simple syrup and demonstrating how I made the coffee drink. The syrup was super simple (probably why they call it a "simple syrup," now that I think about it): just water, sugar, and the sprigs of lavender. 

I don’t have an espresso machine at my apartment, so I just used normal brewed coffee, which still turned out great. I put in oat milk, the lavender syrup, and also a hint of vanilla syrup which I figured would pair well with the lavender.

 

I liked the drink a lot! I was skeptical that I would like it since I haven’t used lavender in many foods before, but I definitely will be trying more foods and drinks with lavender now. It was super earthy, and the lavender paired so well with the bold coffee taste and creaminess of the oat milk.

If coffee mixed with lavender doesn’t sound like your thing, you’re in luck, because we have another recipe using lavender this week. I got in contact with last semester’s Washington Gardener intern, Khloe Quill, who also recently made lavender syrup to make a lavender lemonade for the Fourth of July. She even made freshly squeezed lemonade! She used this recipe, which makes a delicious and gorgeous-looking drink, perfect for any summer barbeques or garden parties you may have.

As always, let us know if you try either of these recipes using lavender from your own garden.

About the Author

Molly Cuddy is a journalism major at the University of Maryland, College Park, and an intern this summer with Washington Gardener. She is also a campus tour guide and will be a teaching assistant for a professional writing class next semester.

GardenDC on Short Summer Break

The GardenDC Podcast is on a short summer break. We encourage you to catch up with some of the past episodes that you may have missed.

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