Adapting a “new” home (built in 1928, but new to us!) to suit your own style is usually a big ordeal… but that went doubly for us, when we were hit by the tornado right after moving in!
After the debris had settled, most of the cleanup was done, and we had a new roof over our heads, it was time to do some finer cleanup, repair, rebuild, and redo. The side yard was a PROJECT – it was where most of the debris had landed, the small amount of planting we’d done pre-tornado was trampled by the roofers… just a huge mess. Add to that the fact that neither of us had done any sort of landscaping design before? We were sort of floundering!
We started working on the side yard last summer, one year after the tornado. It was around this time that we were also trying to figure out what we would do with the remnant logs from our downed black walnut. We’d taken the biggest logs to a mill, and had some smaller (too small for the mill) logs milled in our yard. After all of that, we still had some more logs that were either too small in diameter, too short, or too irregular for the portable wood mill. It had been such a gorgeous tree, and the wood was WAY too beautiful to let any of it go to waste.
With the bulk of the wood being processed and spoken for already – mostly for rebuilding the kitchen – these few leftover logs were something we could play around with a bit.
I had the idea of slicing them all up into disks and using them to redesign the side yard. We’d already decided that we wanted it to be lush with edibles, but hadn’t really come up with a solid design, or even really tossed around ideas yet. I thought it would be a pretty, rustic looking walkway to separate gardens on both sides of it… and the idea looked fabulous in my head!
Porter was a bit hesitant, and needed to be talked into it. He wasn’t sure we’d have enough wood, and wasn’t able to picture the outcome like I did.
So, I did the math – I measured out the ideal pathway, and figured out how many square inches we were talking. Then, we figured out the average diameters of the logs we had left, and worked out how many square inches of coverage we would have, when slicing them into 3″ disks. There would be enough, so my husband agreed to go ahead with it.
While this looks like a huge project, it took about a day and a half of work, with the two of us doing it ourselves. We love the results, and here’s how we did it:
This is what we started with at the beginning of the weekend. The bulk of the tornado debris had been cleared, but we still had some construction debris in there. We had already planted 3 or 4 raspberry bushes along the side of the house, and had covered the soil in that area with cedar mulch.
As a first step, we completely cleared the area of any debris, garbage, and any large pieces of broken glass.
Next, we pulled up the sod from the entire area, aside from the section with the raspberry bushes.
Once all of the sod was removed, we raked and trampled the ground to ensure a level base for what we were doing.
With a flat work surface to start laying everything out on, I started laying out the various garden sections, creating a wavy path with cement edging pavers.
Once the main pathway was established, I filled in the outer sections with fresh topsoil, and planted the gardens. I planted strawberry plants across from the raspberries, and basil and mint just beyond that in the next “wave” on that side.
The strawberry section
We planted two types of hops – 1 type each, on either side of our air conditioner – and ran twine up to our second level deck for them to grow up. Beyond the hops, we planted blueberry bushes (which ended up failing 🙁 )
As I was building the pathway and gardens, Porter was busy in the backyard, cutting the logs into 3″ disks (larger ones), and 2″ disks (the smaller diameter ones, as filler). What a badass!
(As a note: He says it would have been nicer to use a large band saw for this, as some of the cuts – smaller logs – got kind of dangerous)
AS he finished batches of log slices, he would cart them out to me, and I would place them. I started by placing the largest disks evenly throughout the space, to create the main stepping stones. I’d work my way down the sizes of logs, finally filling everything in with the smallest disks.
This is what it looked like when I’d finished placing all of the wood slices.
Once all of the wood slices were placed, we had to carefully fill it all in with dirt. We shoveled on clean dirt, and swept it into all of the voids between the logs.
The filled-in pathway.
A year later, this is what it looks like. Gorgeous! The wood has weathered a bit, and those 3-4 small raspberry bushes filled in like CRAZY, providing us with a ton of insanely delicious berries.
The strawberries have also filled in, and we’ve been transplanting the runners to the next garden wave (took out the basil and mint), for even more berries.
The hops have ALSO grown like crazy, and are threatening to take over our upper deck! Love it!
Not only do we love the look of pathway, but it has the added benefit of making our whole side yard a NO MOWING area!
Because we used a high quality hard wood, this path will look great for many years to come. Even as it degrades, it will only gain character!
So there you have it. Not a TON of work, with such great results!
| On the afternoon of May 22, 2011, North Minneapolis was devastated by a tornado. Twisted recounts the Porters’ first 11 months, post disaster. Rebuilding their house, working around the challenges presented by inadequate insurance coverage. Frustration at repeated bouts of incompetence and greed from their city officials. Dealing with issues such as loss of control, logistics, change, and over-stimulation, as an Aspergian woman.
Subjects covered include: Opportunistic “Vultures”, gawkers, new friendships, a bizarre gingerbread house, unique decisions made with the rebuild – including an internet-famous kitchen backsplash, “Tornado Claus”, contractor drama, water balloons, DIY design and work, music, sensory overload, and details on how to cook jambalaya for almost 300 people, in the parking lot of a funeral home… should you ever find yourself in the position to do so. Order your hard copy here, or digital edition here.
After seeing how nuts my husband went for the Hoppy IPA Pickles I created for him, I decided that I should make a hopped up version of a pickle relish. We love (non-sweet!) dill pickle relish, this could be a fun variant on the old favorite.
As I was already midway through making a batch of dill relish when I had this idea, I decided to make a few “design” decisions to create a hopped relish that was visually different from the dill. The addition of turmeric turned it a lovely golden color, while the flecks of red from the sweet red peppers worked well to help create a … pretty? … relish. Yes, that works – In the jar, this is a really pretty relish.
The flavor on this is wonderful, and would pair well with a variety of meats – well beyond the traditional use on a hotdog.
Strange thing is, I may actually prefer this to dill relish! As someone who doesn’t even really like hops… yeah. Weird. The bitterness from the hops just really works well in this context!
I just used the cucumbers left over from pickling, and it made 3 pint jars worth of relish, plus a small amount of overage that we put in a small bowl for more immediate use. If you tend to grill a lot in the summer… you may want to make several batches. It’s THAT good!
Homemade Hop Pickle Relish Recipe
2 lbs pickling cucumbers, cleaned
1 small onion, peeled
1 small red pepper
2 cups vinegar
1 large handful dried hop leaves (or 2 handfuls fresh)
1/4 cup canning salt
3 cloves garlic, pressed
1 tsp mustard seed
1/2 tsp celery seed
1/2 tsp hot pepper flakes (OR 1-2 fresh jalapenos)
1/4 tsp dill seed
1/4 tsp turmeric
Chop cucumbers, onion, and red pepper into 1″ pieces, chop in a food processor until finely chopped (or to whatever size you would like!)
Fill your LARGE pot with at least 6″ of water, put on medium or high heat to bring it to a boil as you prepare your brine.
In another heavy pot, bring vinegar to a boil. Add hops and stir well, mashing them around a bit. Allow them to simmer for 5-10 minutes, tasting frequently.
Once mixture has reached your desired level of bitterness, use a slotted spoon to remove all hop leaves. Add processed vegetables and all remaining ingredients, bring mixture to a boil.
Use a sterile ladle and canning funnel, pour boiling relish into prepared jars, leaving about 1/4″ head space. Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT! Carefully place your jars of relish into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.
The next morning, check to make sure that all of the jars achieved a proper seal – try to push down in the middle of each lid. If it “pops”, it did not seal. Any jars that didn’t seal should be put in the fridge and used in the next few weeks.
Store in a cool, dark area (ideally) for up to 1 year, chill well before eating.
|Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!
Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!
Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.
Still recovering from this weekend’s trip to Chicago, so I’m posting today’s entry without a ton of commentary 🙂
This Brandied Apple Upside Down Cake is one of the recipes from our boozy cookbook, The Spirited Baker. (Have your copy yet? If not, what are ya waiting for?!). The aroma of the cake – even while still in the oven – evokes warm images of Thanksgiving, Christmas eve, seasonal get togethers, etc. Yum!
Oh, and this cake is ridiculously easy to make – anyone cake do it! – and requires absolutely NO decorating!Bonus!