Time does Fly – Blog Update

It has been quite a while since I last updated this blog and I’ve carefully pondered the future of this blog.  Honestly, I like this little garden blog too much to just push it aside.

However, it has come to my attention that Anderson Cooper would like his followers to believe that using the word ‘urban’ is code for racism. This blog reflects the complexities of gardening in an urban area, regardless of the color of your skin, gardening in Philly is a challenge. I’ve risen to this challenge to prove what can be grown in urban settings – hence the name of the blog – Urban Garden Goddess.

Do you think the use of the word ‘Urban’ in this context is racist? Leave your answer in the poll below.

 

All those answering ‘Yes’, please leave your evidence-based reason(s) with supporting links in the comment section.

Philly PodCamp 2011

Podcamp Philly

Podcamp Philly

This weekend, October 1 & 2, finds me at PodCamp Philly.  What is PodCamp?  It is a barcamp-style unconference focusing on blogging, video casting and social media.  Excellent lectures today filled with information that I plan to integrate into the blog. Some material presented today can also be cross-walked into my professional career. This was a day well spent in the pursuit of knowledge.

Check back here for write-ups of the lectures and, of course, more photographs.

 

My Little Garden Garners Another Award

I’m two for two with gardening and the Pennsylvania Horticultural Society (PHS) city-wide garden contest.  I was pleasantly surprised to receive notice of my garden placing third in mid-sized individual vegetable garden category.

I Rule the Garden

This award is a great achievement after all the frustrating challenges, seedling disasters, landscaping nightmare and bone breaking that went on this growing season.  In the end, the lessons learned this year far outweighed all the obstacles. I am looking forward to the next season in the garden.

Below are a few photos taken at the 2011 PHS Fall Harvest Festival and City Garden Contest Winner reception:

PHS City Gardens Award Ceremony

2011 City Gardens Contest

PHS Green Machine

Cornicopia

Pretty Squash & Pumkin

A Rainbow of Carrots

Sadly, customers only choice is orange carrots in the grocery store. There is a range of colors of colorful carrots overlooked by produce buyers.

A Rainbow of Carrots

One variety is purple/red on the outside and orange on the inside. All are absolutely delicious!

Dragon Carrot

How many times have you seen a purple peppers in the produce department? Urban gardening, doing the job the produce buyers won’t do.

Pinot Noir Peppers

101 in 1001 is Live

“The tragedy of life doesn’t lie in not reaching your goal. The tragedy lies in having no goal to reach.”

Benjamin E. Mays

 August 20th, 2011 thru May 18th 2014.

Today marks the first day of my 101 in 1001 journey. You can find my 101 list HERE , stay tuned as I update my progress.

Best Use of Fresh Picked Vegetables – Greek Salad Sandwich

Fresh Picked Garden Feast

Greek Salad Sandwich

Any type of flat bread
Hummus
Romaine lettuce leaves
Tomato sliced
Red, Yellow or Orange sweet pepper, seeded and sliced.
Cucumber, thinly sliced
Feta cheese
Minced greek oregano leaves
Greek vinaigrette dressing

Spread humus on both halves of bread. Layer a slice of bread with Romaine, sliced tomato, sweet pepper slices, crumble feta cheese, cucumber slices and drizzle with Greek vinaigrette. Top with remaining bread slice.

Enjoy the Greek Salad Sandwich with a bottle of sweetened water.

Future Pumpkin Pie

Future Pumpkin Pie

Yum.

Harvested the first pumpkin of the season and have visions of pumpkin pie swimming around in my head.

Via Williams Sonoma:

Ingredients:
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust (see
related recipe at left)
Directions:
Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

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