Tripp Fenderson

Last weekend, my sister and brother-in-law stopped by Willow Lawn to pick up a compost bin for me.

The Richmond Clean City Commision held a one day event to help Richmonders start composting by selling the EarthMachine for $35—$60 off the retail price.

Green beans, baby carrots, new potatoes. All fresh from the garden.

I’m celebrating Father’s Day with my girls a little early. They bought me 55 lbs. of lump hardwood charcoal from Wicked Good and couldn’t hide it—so I’m tossing some of Tom Leonard’s steaks on the grill tonight. I’ll serve it up with a bottle of 2000 Chateau La Louviere and the veggies that we planted in the spring.

Nothing beats a dinner served fresh from the garden.

Anitra and I spent 1/2 hour in the garden today harvesting about 10lbs. of garlic. We pulled it earlier than in previous years but it was definitely ready. In fact, some of the larger heads were just starting to split, so we could have pulled them last week.

They’re tied up and drying now and I’ve selected 6 heads for our fall planting. It shouldn’t be long before we’re enjoying roasted garlic spread over some crusty French bread.

Despite calls to the contrary by some, I couldn’t get enough of the rain this weekend.

The cool, wet weather is doing wonders for the buttercrunch and the two other leaf lettuce varieties I planted this year. The potatoes are finally up along with first signs of the beans, sunflowers, beets, and carrots—although it looks like Mr. Rabbit may have had a midnight snack on some of the beet sprouts.

And of course, the asparagus beds are in full force now - with more and more purple spears coming up each morning. Those crowns were the best gardening investments I’ve ever made.

In another week or so, I’ll get some tomatoes and squash going. It’s going to be a bountiful summer in our back yard and we’re not the only ones.

John’s peas are looking great and Foodie has as an eclectic a mix as I do.

What are you growing this year?

Cool and damp this morning. Perfect for weeding the bed of garlic. I also got some lettuce, chard, and spinach planted before the rain started.

Weeding the garden is always easier with a pair of helping hands—and all the more so when those hands are only 1 foot off the ground. This afternoon, Ayn helped me weed the bed of garlic we planted last October. She dug right in, pulling up only the weeds.

All 60 plants look great and have us wishing for warmer days ahead (and homemade pasta sauce).

After months of not being able to muster the energy to do much of anything, I finally had a breakthrough this weekend. The meds, a hearty cocktail of steroids, more ibuprofen than an elephant should take and a few other tasty treats, seem to finally be working.

Naturally, I celebrated by hitting the garden.

I’m dreaming of a white Easter

This morning though, we awoke to a little snow shower.

I guess this is why my grandfather, the late Francis M. Fenderson Sr., always told me to wait until April 15th to start planting in Richmond.

I’m glad I heeded his advice.

First Asparagus

Daphne Ardyne McGonigal Fox (Ardyne of Ardoyne as her childhood friends in Belfast used to call her), Teagan’s “Nana” and one of the most open and loving human beings I’ve ever met, passed away on Wednesday, March 21, 2007 at the age of 72.

Daphne battled Alzheimer’s for a number of years, winning at times—a testament to the inner strength held by this amazing woman.

Daphne is survived by her loving husband, Elliot, her daughter, Karen and son, Eric.

She was buried today at Greenwood Memorial Gardens on this most perfect of spring days.

Although Teagan is having a hard time wrestling with the loss of Nana, she told me this morning that sometimes people die and sometimes people are born just like the plants do in the winter and the spring. No doubt she’s echoing something said to her from a caring relative recently but I’m glad to hear her verbalizing her loss.

Teagan loves to spend time in the garden, as did her Nana, and we’ll be watching things come to life over the next few weeks like our asparagus, chives and other plants.

Maybe this warm weather and the life that comes with it is just what we all need to help us mourn the loss of a most wonderful woman.

Rest in peace, Daphne. You will be missed.

A gardener’s best friend.

Is there anything more beautiful than a pile of rotting garbage?

Waiting on the mulch king.

I’m sitting in the truck this morning, waiting in a line of about 20 trucks at The Mulch King at the corner of Cox and Short Pump. I got here 4 minutes after they opened and I’m told that it’s going to be about an hour wait while they “make more chocolate chip mulch”. I’m here to pick up a small load of mushroom compost but because I’m so far back in line, they can’t squeeze me around the line of contractors waiting for their mulch.

Apparently chocolate chip mulch is all the rage these days. It’s a double shredded hardwood mulch that’s infused with organic compounds that turn the mulch a deep, rich chocolate colour that lasts for over a year.

This year’s garden has brought some wonderful herbs and vegetables into the kitchen. Garlic, basil, oregano, parsley, chives, rosemary, dill, tomatoes, squash, zucchini and peppers. There are even a few pumpkin plants that reseeded from last year’s patch.

Below are a few photos of a pizza we made recently using some fresh ingredients from the garden.