I knew that day lilys were edible, and I saw them cropping up all around my new house. So I broke out Steve Brill’s book — he being my favorite authority on edibles — and he mentioned all the various ways people eat day lilys. My mind got caught on day lily bud pickles. When Steve said that the plant no longer propagates via flower, it propagates via rhizomes, I knew I’d hit the jackpot. I bottled some day lily buds in a fairly usual pickle manner last night, and today I’m trying a variation on a day lily bud recipe I found on the internet. In a few weeks I’ll be able to say how they taste. But the one I bottled last night is a beautiful red color. I had brined the buds for 12-24 hours (2 batches that I collected over two days), and put a plate on top to weigh them down. Some discolored a little, and some discolored a lot. I should have put them all in the jar and poured the hot vinegar over them, but I discarded some of the most discolored ones. Turns out that everywhere they discolored turned a brilliant red color in the vinegar solution, making a very pretty display if nothing else.

However Steve Brill said that day lily pickle buds are delicious. If it ever stops raining, I’ll put pictures of day lilies and their buds online for people to get a good id. There’s similar, still edible species (tiger lily), but the day lily has no poisonous look-alikes. As always, pick your plants away from car-ways. You don’t want auto emissions on your food.

Also, I use pasta/tomato sauce jars or pickle jars that I’ve cleaned for making things in vinegar. Vinegar corrodes metal — normal Ball or canning jars use metal rings and the lids will often corrode. Tomatoes are also corrosive so they use lined jar lids for pasta sauces.

My recipe — the first batch I used about 1/4 cup salt to 1c water for the brine. I soaked the day lily buds by submerging them in the brine at room temperature (you may try in the fridge, maybe they wont get browned around the edges…) overnight. The following morning I picked more and left the whole lot in the solution until the evening. I created the vinegar pickling mix by filling a similarly-sized jar about 4/5ths or more with 1/2 organic cider vinegar 1/2 white vinegar, about 3/4 to 1c white sugar, about 4 whole cloves, 1/2 tsp coriander, 1tsp fennel seed, 1tsp black peppercorns. Stirred it up, put it in a non-metal saucepan to heat to steaming. You can be more patient than me and boil it While waiting, I rinsed the buds from the brine, and lined them up in the jar. Line them up very tightly if possible — I didn’t, and they all floated to the top. I was afraid to squish them too much. When the vinegar solution was ready, I poured it SLOWLY over the top (make sure the jar is warmed so that it does not shatter!), waited for bubbles to float out, poured in more, etc. I attempted to completely cover the buds without having the vinegar touch the lid of the jar. I eventually put the lid on, and turned the whole jar over (use gloves! it’s HOT) a few times, re-opened it and poured more solution in. Label the LID of the jar, and turn it over a couple times a day for the first few days, especially if there are buds that aren’t quite covered on the top. I’m hoping they eventually get saturated and sink to the bottom.

Today, instead of brine, my recipe calls for boiling the buds for 20 minutes or so — enough to eat them as a vegetable. I’m using a different pickling solution — one much less clear, so it won’t be as pretty on the shelf. The buds came out of the boiling with the water mainly black, and the buds looking like soggy stringbeans. I put them in the jar, heated the pickling solution and I’m waiting for it to cool so I can put a label on it. This time I did a part apple cider and part white vinegar solution again, but I made about 1/3 of the sugar molasses and the spices were 2 whole cinnamon, 5 whole cloves, and a pinch of allspice powder (I need to get more whole allspice!). I couldn’t really pack the jar tightly, but these babies were so tired and waterlogged that they sink easily. At the same time, they have totally lost all firmness and color compared to the brined buds. We’ll see how it all turns out.

I love my little garden.

It’s been struggling. The woodchuck LOVES the greenbean leaves and the spinach.

My first planting of greenbeans was pretty much a disaster. All but two of the plants were eaten by insects or critters. Those two are fertile, flowering, and seem to be a variety that does NOT require fencing or poles to climb on. One has a seed-pod growing already.

My mom and I planted greenbean seeds that are children of her beans from her garden last year. And we planted A LOT. Of those, about half are doing well, and half have been chomped by deer or woodchuck. Those are struggling to bring up leaves again, but I’m afraid they may not make it. I planted more of the organic freestanding beans between the climbing beans that probably won’t make it. So that will be 3 crops of beans if any of the 3rd planting make it.

The basil is starting to look healthier, the parsley is growing into it’s pre-adolescence. The dill looks great. But the mystery is that the oregano never grew. At all. So I used that area to plant a late batch of tomatoes.

My son’s one lonely pea plant is climbing faithfully up one tomato cage and its started to flower. I hope they don’t require separate plants to be fertilized.

I put two cages down around the cucumber plants to give them something to climb on, but I’m really afraid they’re going to totally overwhelm the cages LOL

I have one more cage for the tomatoes unless I find the other ones that may be buried under the poison ivy.

The spinach is starting to stalk and grow vertical, but many of the baby leaves were trashed by the varmint that has been eating the greenbean leaves wholesale.

Because most of the plants have been struggling, I planted all the rest of the seeds in various places for a free-for-all. Many of the plants can be harvested before they are mature (basil, spinach, parsley, dill), so why not? Nearly all the new seeds I planted are already sprouting above the soil, and will join their more mature brethren.

I’ve considered fencing in the front side of the garden, but I’m not sure it will inconvenience the critters more than it inconveniences me. Next year, I have to plant the tomatoes all across the front. I only put them across half the front. Hopefully that will be enough of a “nothing interesting here — now move along” to keep most vermin out (tomato leaves are poisonous — tomatoes are in the nightshade family, and in the middle ages the fruit of the tomato plant was thought to be poisonous).

Any of my spare seeds I scattered in the wilds around my garden plot. If nature allows them to root and grow, the critters can chomp away. Or they can eat the beans and cut out the middleman

Bees. Some of the largest bumblebees I’ve ever seen live in my garden. And they don’t like me much. They come over and check me out here and there. One decided I was too close to their hive and stung me a little on my eyebrow. Not enough to hurt me too badly, and not enough to rip its stinger off. My eyebrow was unhappy for a couple days, but I did my first aid like a good little mommie so it didn’t get too bad. Now I avoid the area where the beehive is. Unfortunately it was a place that my mom and I planned for the beans to vine into. I need alternatives now.

I have wild strawberries all over the wild parts of the yard. Tons of them. But the berries are going to be tiny, which is typical of strawberries that haven’t been cultivated or which have escaped from the garden. And there are brambles. I think I have black raspberries, and I’m waiting to find out what the other varieties all around the yard are - I expect blackberries, in abundance.

That’s about all the gardening news for now.

My mother has the best green thumb I’ve ever seen. Must be those Missouri genes. I’ve been struggling with crappy store-bought vegetable seeds. It takes nearly twice as long as the package says for the sprouts to break soil.

My mother comes here one weekend, we plant tons of green beans — they’re her own seeds matured from her garden, which is several bean-generations old by now. We must have planted about 40 seeds in my tiny garden. A little “Mommy Magic” and a lot of watering, some rare rain and dreary days for once followed by sun, and 10 days later, the beans are breaking soil.

All my life, my mother has had a garden. Even in Brooklyn, NY, she’s always managed to find some dirt to grow something in. My luck with plants extends mainly to the wild, cultivation is shaky, and indoor plants near impossible. I managed healthy aloe plants indoors but most others have died due to my incompetency or an indoor black-thumb curse.

But outside — I coax wild plants to grow where I scatter their seed, I plant store bought seeds and they escape to grow between the cracks in the pavement, and I have a great eye for wild plant identification. Show me ornamentals and cultivated plants and I have a low rate of recognition, but I can recognize about a hundred common wild plants on sight. I also talk to the plants and trees, but you wouldn’t want to know what they have to say about you

When we filled my garden with my mother’s bean babies, I had another 5-6 left in my hand. Put them back in the #10 envelope my mother brought them in? Why? So they could sit there doing nothing? No way! I tossed them amongst the cornucopia outside my garden and commanded silently to the sleeping vessels: “Go forth, and multiply!”

At the least, if they succeed, they’ll give the rabbits something to chew on.