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Living a Village-ish Life in Suburban California

Tag: gardening information

“Baby” Cages

June 5, 2018January 29, 2019 by Mostly Greek (Dorie)

Shasta Daisy (Leucanthemum x superbum)

May 19, 2018September 25, 2019 by Mostly Greek (Dorie)

Hoplia Beetle (Hoplia callipyge)

April 19, 2018September 25, 2019 by Mostly Greek (Dorie)

Spanish Lavender (Lavandula stoechas)

March 19, 2018September 26, 2019 by Mostly Greek (Dorie)

That Circle of Life Thing

February 17, 2018January 24, 2019 by Mostly Greek (Dorie)

Broccoli (Brassica oleracea var. italica)

February 11, 2018September 26, 2019 by Mostly Greek (Dorie)

Protecting Frost Tender Plants

January 11, 2018September 29, 2019 by Mostly Greek (Dorie)

Greek mom and yiayia (grandma), living the suburban life with my family in the heart of California like it’s a Greek village!

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Heat, drought, wildfires... lavender in December. Yeah, worth it. Happy Friday to you all!

There's still quite a few olives left on our tree waiting to be harvested. We already have 11 to 12 gallons of olives curing right now, so I'm not sure where I'm going to be able to put the rest, but I'll find a solution I'm sure! 😁 I'm experimenting with some different ways to process the olives but I won't know for at least a couple of months whether or not I'll like them. This is definitely not fast food. In the meantime, if you're looking for a tried and true method for curing olives, I have a process on my blog for Kalamata olives ready for you! So come on over and get the recipe, plus a variety of others for using them.

Perhaps you've heard the good news about California's monarch butterfly population this year. After an abysmally low population count last fall, this year the population numbers have dramatically increased. Researchers aren't exactly sure what happened, but there is no doubt that habitat destruction and climate change have led to a 90% loss in the population of this group of pollinators over the past few decades. The only fix is to provide the critical support they need. These scabiosa flowers can help. Also known as pincushion flower, their shape and colors attract a variety of butterflies to come and feast, providing needed nectar. They bloom in a variety of shades of pink, purple, red, and white on dainty stems providing a whimsical look for your garden. I have more info for you about growing these lovelies so come on over for a visit and let's plan our spring gardens!

I won't depress you with the statistics of how much weight the average person gains during the holidays. You're welcome. I will, however, hopefully inspire you with some recipes that will allow you to eat well and not feel deprived of deliciousness. These roasted veggies should do the trick. It's a cold season adaptation of Greek briam (aka tourlou-tourou), which is a stew made of summer garden veggies. This time, the harvest of cool season crops get their chance to shine. Potatoes, beets, carrots, Brussels spouts, parsnips, etc all come together in any combination you like with a hefty dose of olive oil and Greek oregano. Serve it as a side or as a main meal, whatever suits your fancy! The recipe is just a click away, so come on over for a visit!

In my family, no matter who hosts the big holiday feasts, I am the pie lady. I started making pies in my early 20s and have gotten pretty good at it over the years, so the task is relegated to me. Most of the time they turn out perfectly, but every so often things don't go according to plan. I have experimented with a variety of pumpkin pie recipes over the years with mixed results. In the end, I wound up going back to the first pumpkin pie recipe I ever made (with some slight changes). It's Libby's Famous Pumpkin Pie, the recipe printed on their cans of pumpkin puree and on the cans of Carnation Evaporated Milk. I've modified the spices and sweetness, and now this is the only way I'll make this quintessential Thanksgiving dessert. It's nothing fancy, but it is oh so good. My version of this classic pie is on my blog so come on over and let's get baking!

Today's lunch brought to you by a half empty grocery store veggie tray, a random collection of multicolor baby potatoes, a quart of veggie scrap broth, and a pint of home canned beef (which looks awful but tastes great). Throw it all together with a sprinkling of mixed seasonings, top it with some croutons and parmesan cheese, and of course a hefty drizzle of olive oil. Don't be afraid to just throw stuff together, some of my best meals are made this way!

It's Yiayia and Jiddo time. Happy Sunday!

Tequila Sunrise anyone? How about a Singapore Sling? Perhaps you prefer something a little more tame like a Shirley Temple or a Roy Rogers? All these delightful options use Grenadine, a syrup made from pomegranates with just a hint of orange or lemon. But have you looked at the ingredients list for commercial Grenadine lately? There's no pomegranate at all! It's all corn syrup, coloring and flavoring! Why bother, especially when making the real deal is so easy! I have all the tips and info you need to make your own Grenadine or pomegranate molasses from either fresh pomegranates or prepared juice just in time for cocktails to be enjoyed during the upcoming holidays! So come on over for a visit, and I promise not to trap you like Hades did to Persephone! 😁

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