Tag: Jenna’s Garden

What’s New in Jenna’s Garden? Week 13

Posted on by Joey Ciaramitaro

By Jenna Howard

Week 13

"Now that we are coming to the end of the season, I’m looking for ways to maximize the crops in my garden. I grew lots of herbs over the past few months– basil, thyme, oregano, rosemary, parsley and more! I’m drying all my herbs so that I can use them through the winter. Here are some simple instructions for drying your fresh herbs (long-stemmed & short stemmed)."

How to dry long-stemmed herbs

Harvest herbs in the early morning hours just after the dew has dried off the leaves. (Picking them early in the day will result in a more pungent flavor!)  Remove dirt by gently rinsing cut stems in cool water, then shake off excess water. Gently pick off and remove dead or discolored leaves with your fingers. Gather the stems into small bunches and tie cut ends together with string or rubber bands. Hang bunches upside down in a warm, dark, dust-free, well-ventilated area such as a closet or cabinet. (If dust is difficult to avoid, poke a hole at the bottom of a brown paper bag and place over bundle while drying herbs.) Take down bunches in two to three weeks – when herbs are dry and brittle. Strip leaves from stems and store dried leaves in small jars or plastic bags.

How to dry short-stemmed herbs

It is best to use two clean window screens when drying short-stemmed herbs. Simply place the herbs between the two screens using a brick to keep them together. Follow the same cleaning instructions above for long-stemmed herbs. Choose an area that has good air circulation and does not receive direct sunlight. Turn the leaves periodically to ensure the entire leaf is exposed to air. This process will take about 7 to 10 days. These herbs can be stored in a glass jar or plastic bag as well.

What’s New in Jenna’s Garden – Week 11

Posted on by Joey Ciaramitaro

By Jenna Howard

"The Burnham’s Field Community Garden survived Hurricane Irene but not without some damage. It seems that most gardens, including mine, had damage to their tomato plants. The extremely heavy winds blew my tomatoes over and caused the stakes to pop out of the ground. I was lucky that I was able to get my plants standing again. But I did lose lots of ripe tomatoes, which I found on the ground around the garden, unfortunately. I’ve included photos of some of the damage done to other’s gardens. Looks like everyone has some repair work to do this week!"

Jenna

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What’s New in Jenna’s Garden? Week 10

Posted on by Joey Ciaramitaro

Week 10 from Jenna Howard

"Last week I reported some sad news that my Pumpkin did not make it, probably due to some kind of bug or mildew. I also lost a Squash to the same kind of circumstances about a month ago. Despite the lose of my pumpkin and squash, I’ve had pretty good luck with the other plants in my garden. It’s clearly harvest time and I can hardly keep up with the amount of veggies and herbs I’m picking each week– Tomatoes, peppers, eggplants, green beans & more! So, you know what that means; it’s time to start canning! Don’t let your fresh fruits and veggies go to waste because you can’t eat them fast enough. Canning is a great way to make your garden last all year round. Happy Canning!"

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What’s New in Jenna’s Garden? Week 3

Posted on by Joey Ciaramitaro

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Pleasant Street resident Jenna Howard is providing updates on the beets, radishes and other vegetables growing in her plot at the new Burnham’s Field Community Garden. The reports and photos will allow GoodMorningGloucester viewers to follow the garden’s progress with a weekly answer to the question, “What’s New in Jenna’s Garden?”

By Jenna Howard

Week Three:

"Over the past few weeks the Burnham’s Field Community Garden has evolved into something amazing. Everyday that I visit, I’m surprised to see the growth of all the gardeners’ plots. Our little garden has transformed into a jungle! This week the growth in my garden resulted in the harvest of more veggies — Bib Lettuce, Golden Beets and Radishes! The garden is ever-changing. With the free space I was able to plant some more herbs. The newest additions to my garden are Oregano, Thyme and Rosemary. But the most exciting addition to the garden was the very first strawberry that appeared this week. That strawberry didn’t stand a chance, as I couldn’t wait to eat it. And it was delicious!"

Jenna

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GMG Exclusive Series: What’s New in Jenna’s Garden?

Posted on by Joey Ciaramitaro

Novice gardener and Pleasant Street resident Jenna Howard has agreed to provide updates on the squash, peppers and other vegetables growing in her plot at the new Burnham’s Field Community Garden. The reports and photos will allow GoodMorningGloucester viewers to follow the garden’s progress with a weekly answer to the question, “What’s New in Jenna’s Garden?”

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By Jenna Howard

Week Two:

"The squash is taking over! It seems that every time we go to water our garden the squash has doubled in size yet again. Its leaves are now about 24 inches in diameter and it has started producing flowers and fruit! Did you know that squash blossoms are edible? Yup, that’s right, those pretty yellow flowers that you see growing from squash plants are not just a decoration. I’ve heard that they make for a tasty treat when battered and fried in a little oil—and they can also be eaten raw!"

Jennas garden week two June 26, 2011

New GMG Series: What’s New in Jenna’s Garden?

Posted on by Joey Ciaramitaro

At Joey C.’s request, novice gardener and Pleasant Street resident Jenna Howard has agreed to provide updates on the tomatoes, peppers and other vegetables growing in her plot at the new Burnham’s Field Community Garden. The reports and photos will allow GoodMorningGloucester viewers to follow the garden’s progress with a weekly answer to the question, “What’s New in Jenna’s Garden?”

By Jenna Howard

Week One:

"Three continuous days of rain followed by lots of sunshine proved very beneficial to the Burnham’s Field Community Garden! I was surprised to find that some of our plants had doubled in size in just a few days. We even had to harvest our first batches of kale and spinach because they were shading some of the smaller plants! And we noticed that something seems to be eating the radishes. Hmm, wonder what it could be …”

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