Now in its second growing season, the Schoenherr family's edible garden is still big, with a huge variety of crops, but it also has evolved. Here's what's new this year:
What's new at the Edible Estate in Woodbury?
August 12, 2014 at 7:45PM
Different annuals: "Last year it was planned for us," Catherine said. "This year we got to choose." That meant fewer eggplants (32 last year, just two this year), less cilantro, and some new crops, including carrots, potatoes, borage and tomatillos. "The tomatillos are so beautiful. They look like Chinese lanterns," said Andrea.
Bye-bye, pear tree: The bunnies did it. "They chewed all the bark off above the snow line," John said.
Surprise blooms: "Different floral things came out of vegetables," John noted. "The biggest shock was the onions. We started getting these white balls on top." (The plants flower biannually.)
A new way to water: This year, the family added an irrigation system. "We used hoses last year," said John. "It was a pain."
New recipes: In addition to family favorites like homemade salsa and pickles, this year they experimented with home-brewed beer made from hops planted last spring, as well as kohlrabi ("baked in the oven it's really good," Catherine said), and even an echinacea tincture: homegrown herbs preserved in vodka (half a teaspoon is supposed to be good for the immune system). Berry toppings for ice cream are another new favorite.
KIM PALMER
about the writer
Budgies have a population problem after some pandemic pet purchases were later regretted. Do your research before buying these birds, which are fairly high-maintenance.
