Wow, it has been two months since I did a little photo-and-verbal check-in about my garden; I can successfully report however that I am up to 29 grape tomatoes and 4 cucumbers harvested, edible nasturtium flowers, countless palm-fuls of herbs used for pestos and vase displays, and even a simulated mini-lily pad pond I came up with for a dinner party.


No run-ins with the law, but sadly my cucumbers succumbed to some kind of disease, and my beloved air plant Tilla also died. (I can’t even talk about the latter without getting choked up–why do I get attached to non-humans so intensely? I think I am done with personifying plants for a while).

My nasturtiums grew HUGE leaves, and they remind me of lily pads, so I arranged some of them and baby pink flowers (?) in a shallow tray of water. Mini-lily pad pond!



My mesclun mix refused to get any bigger, and I’m convinced Safety Cone put a hex on the future salad components so that they stayed Safety Cone-size.


I’ve gotten in the habit of putting fresh mint sprigs in the bathrooms. Mint is an invasive (I hate that term–come on, it’s just really good at growing), so I have to cut it regardless of recipe usage or it will take over the rest of the herb container.


The tomato plant is unbelievably healthy, and despite the number of tomatoes, it didn’t really need staking until one day when it was windy and stormy and I feared for the baby tomatoes.



I trained my morning glories to travel up the fire escape railings instead of strangling the dill and tomatoes, which they seemed to prefer. It’s a nice daily ritual.


The cucumbers in happier days, before something struck them down.


Now that I have a full-fledged herb supply, I make A LOT of pesto, including one of my favorites, a vegan mint-parsley with potatoes and green beans, and a basil-parsley version, since my parsley has decided to become a tree and I don’t know how to use it all before flowering.


Basic Parsley-Basil Pesto

1 cup packed Italian parsley (flat-leafed)
1 cup packed basil
3/4 cup Parmesan cheese
1/4 cup pine nuts or walnuts, toasted
1/4 cup olive oil (1/2 is more standard, but I like it less oily)
3 cloves garlic

Throw ’em all into a food processor and process until smooth. Toss in pasta, add tomatoes, or spread on French bread with tomatoes, balsamic vinegar and mozzarella cheese. Now I just need to tap into those Italian roots and start making my own pasta…