Archive for the ‘Organic Gardening’ Category

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. ┬áHonestly, 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.


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

Best Use of Fresh Picked Vegetables – Greek Salad Sandwich

Fresh Picked Garden Feast

Greek Salad Sandwich

Any type of flat bread
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


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

Via Williams Sonoma:

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)
Preheat an oven to 375┬║F.

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.

Gardening Derailed

Waiting to Run

A souvenier from the Merrell Down and Dirty Mud Run. I fractured my left middle finger and right ankle during the course. I’ve been hobbling around the house since then and the garden has truly gone native. I have managed to pick the ripe or just ripening tomatoes and untangled the pumpkin trailing tendrils. Weeds are growing wild and the brown, furry creature is back!

I will heal and look forward to getting the garden back to good. In the meantime, I’ve perfected my Gazpacho recipe using tomatoes I’ve harvested so far:


Finished product:

Gazpacho for Dinner

2011 PHS City Garden Contest

Saturday three delightful judges representing the Pennsylvania Horticultural Society (PHS) toured my little urban vegetable garden.

2011 PHS City Gardens Contest

All three judges appeared to appreciate diversity within my veggies and herbs. Judging will continue till August 12th, so I have some time to wait before I know the outcome of my garden.

Grow, Baby, Grow!

Back in the day, say a week or two ago, my Tomato patch looked nice and tidy:


My little munch kins have rapidly grown to nearly taller than my good self. I’m 5’6 and I can see eye to ‘eye’ with my tomato plants. Is this normal? Have I created a monster? I posed for a picture next to the plants so you can see the height of these plants. FYI: Please disregard the hair as the photo was taken shortly after a four mile run.
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