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an exploration of organic, local, fair, and flavory food in new england. -- growing challenge: garden evolution by kerry on september 7, 2008 3:02 pm | permalink | comments (152) | trackbacks (0) as a first-time gardener, it's been fun watching our yard transform over the year. in the spirit of one of those trashy but oh-so-addictive makeover shows, i thought i'd share some before, during, and after photos. i took this photo right after one of our big snowstorms, pre-garden. to make room for the raised bed, we pulled up the nearly-dead rhododendron, moved the holly bush (lower right corner, next to the tree) to another location in the yard, and then moved the other bushy bush where the holly was previously. i took this photo right after haven and our neighbor john constructed the raised bed , right around memorial day weekend: and i took this one just a few minutes ago. up at the top of the bed you can see the sprawling leaves of a cucumber plant. sadly, this one didn't generate any edible cukes, though a couple of plants located in another spot gave us plenty. right next to it is a potted mini eggplant, but our resident squirrels got to the eggplants before they were ready for human consumption. the mass of green at the top of the bed is a bunch of different chilis: jalapenos, habaneros, hungarian wax, and cherry. below that we've got some carrots and swiss chard, and earlier in the summer we also had arugula and several different types of lettuce. the yellow flowers around the perimeter are marigolds, a natural pest repellent we were told, but we didn't realize when we planted them that they were giant marigolds -- about 2 feet tall! -- and they've kind of taken over the garden at this point! we also have a couple of other planters with tomatoes, and these plants have produced some of the most delicious tomato specimens i've ever had. check out these gorgeous yellow and purple heirlooms -- yum! and the juicy, sweet cherry toms have become a staple in my morning eggs. from on-the-plant to in-my-stomach in less than 15 minutes! this is eating locally at its best. -- outstanding in allandale farm's field by kerry on september 6, 2008 11:12 am | permalink | comments (256) | trackbacks (0) way back in march, we signed up for outstanding in the field's boston dinner . the purpose of this event? to "celebrate food at the source." last night, all the waiting was finally over! the event was hosted by allandale farm , which is wedged between suburban brookline homes, a golf course, a cemetery, and a school. it's boston's last working farm and has been family owned since the french and indian wars. (in addition to regular farming operations, allandale farm has a seasonal retail store and a kid's summer program . check 'em out.) arriving at the farm was a strange experience. one minute we were stressed out by boston rush hour traffic, and the next minute we were standing here: immediately, we could see that the outstanding in the field (oitf) program is aptly named: all of the guests were out standing in one of allandale's many fields. fortunately, there was plenty of food and wine to keep us entertained as we stood in the field. the folks from island creek oysters shucked some freshly caught bivalves, while folks from harvest restaurant in harvard square served goat cheese, herb, and tomato canapes... and a bevy of pickled fruit and vegetables. (the jalapenos were crazy hot and the peaches were savory -- not sweet!) after the appetizers, oitf's founder jim denevan (pictured) gave us a brief history of the program and then jim and john, two of allandale's farmers, gave us a tour of the farm. (you'll notice a couple of people holding plates in the photo below -- apparently this called the tradition of the plates. from an oitf email: "we find that this is a wonderful way for each guest to contribute something of their own to the community meal and to create a unique setting for the dining experience.") after the tour, it was off to a long dining table, set of course in the middle of a field, where we discovered the evening's menu. the watercress, fig, goat cheese, and pine nut salad was fabulous! the blur below is mary dumont , chef at harvest, working furiously to finish plating wild striped bass (the last of the season), grilled romaine, braised radish, zucchini, leeks, and orange saffron beurre blanc. unfortunately, haven was feeling a bit under the weather, so we had to leave before the dessert: twig farm tomme with marinated olives and membrillo (quince paste) plus sweet corn creme brulee with gingersnap cookies. -- growing challenge: diy raised garden bed by kerry on may 26, 2008 6:50 pm | permalink | comments (163) | trackbacks (0) back in february i signed up for the growing challenge -- but because of my insane travel schedule and lingering cold boston weather, it's been slow going. fortunately, the long memorial day weekend brought both time at home and warm weather, and so we were finally able to finish our raised garden bed. (admission: haven and our downstairs neighbor john did all the heavy lifting.) step 1: buy some wood. we could have purchased prefab raised beds, but the ones we saw online were expensive (between $80 - $150) and we figured this would be pretty easy construction. we bought two untreated 2" x 12"s that were 14' long and had home depot cut each one into two pieces, 8' and 5'. we also bought one 2" x 3", had it cut into four 18" pieces, then used a jigsaw at home to shape the lower 6" into a spike. the total cost of the wood was around $35, and home depot did the cutting for free. step two: assemble the wood. haven and john attached everything together with screws. this took about 90 minutes, most of it thinking time. step 3: dig a hole. our lot was originally zoned for business -- and we've got the dirt to show it. we've found everything from pipes to chunks of asphalt buried below the surface and several seemingly healthy plants have died for no apparent reason. so... we weren't exactly crazy about the idea of eating plants grown in our dirt. to provide as big a buffer as possible between our yard and our veggies, we decided to dig a 6" trench underneath the bed. this was definitely the hardest part -- john and haven took turns over a few evenings. step 4: get some dirt. we ordered composted soil from cambridge bark & loam , which cost about $125 including delivery. to save on the shoveling, we had them dump most of it right into the bed. (we also had them deliver new mulch for the yard at the same time.) step 5: add a worm. ok, this step is optional, but we found two fat worms while we were replanting a couple of bushes to make room for the bed. it only made sense to put them in the garden. step 6: add plants. this is where we're at right now. we've picked out some veggies we like (boston lettuce, chinese cabbage, cucumbers, and a bunch of different hot peppers) and have them all ready for transplant. we're coordinating our plantings with our neighbors, though, so we'll get all the plants in the bed one evening this week. step 7: step back and admire all the hard work! -- eating locally on the road by kerry on may 4, 2008 2:18 pm | permalink | comments (60) | trackbacks (0) if you're a regular reader, you may have been wondering where the heck i've been for the past month. between travel for work and vacation, i was gone for nearly all of april. travel can be tough on the old stomach. i've had more crappy airport food and room service meals than i care to recall. but travel can also provide an opportunity to explore local cuisine. i just got back from a week in the bahamas, where every restaurant serves some variation of locally caught conch , grouper, or snapper and every bar serves 73 variations of rum drinks, like the bahama mama . earlier in april , i had an amazing meal at craft restaurant in los angeles, where there were plenty of local ingredients on the menu. (eating locally and seasonally is so damn easy in califor

URL analysis for wickedflavory.com

http://www.wickedflavory.com/gardening/
http://www.wickedflavory.com/2008/03/update-on-crescent-ridge-milk.html
http://www.wickedflavory.com/shops/
http://www.wickedflavory.com/new-hampshire/
http://www.wickedflavory.com/2008/02/
http://www.wickedflavory.com/food-philosophy/
http://www.wickedflavory.com/2008/03/boston-outstanding-in-the-fiel.html
http://www.wickedflavory.com/farms/
http://www.wickedflavory.com/dairy/
http://www.wickedflavory.com/2008/09/outstanding-in-allandale-farms.html#comments
http://www.wickedflavory.com/classes/
http://www.wickedflavory.com/2008/09/growing-challenge-garden-evolu.html
http://www.wickedflavory.com/2008/05/eating-locally-on-the-road.html
http://www.wickedflavory.com/2008/03/sparkling-water-direct-from-so.html#trackbacks
http://www.wickedflavory.com/resources/

Whois Information

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Domain Name: WICKEDFLAVORY.COM
Registry Domain ID: 1372469454_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.pairdomains.com
Registrar URL: http://www.pairdomains.com
Updated Date: 2018-12-06T11:06:23Z
Creation Date: 2008-01-05T20:38:12Z
Registry Expiry Date: 2020-01-05T20:38:12Z
Registrar: pair Networks, Inc. d/b/a pair Domains
Registrar IANA ID: 99
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: ok https://icann.org/epp#ok
Name Server: DNS.PAIR.COM
Name Server: NS7.NS0.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-01-06T12:11:11Z <<<

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  REGISTRAR pair Networks, Inc. d/b/a pair Domains

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =wickedflavory.com

  PORT 43

  TYPE domain

DOMAIN

  NAME wickedflavory.com

  CHANGED 2018-12-06

  CREATED 2008-01-05

STATUS
ok https://icann.org/epp#ok

NSERVER

  DNS.PAIR.COM 209.68.5.246

  NS7.NS0.COM 216.92.151.254

  REGISTERED yes

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