Our Garden

There are a dozen planted areas at Pat's, but almost all of the plants used in the kitchen come from just one area. The bed is raised for best access and because this style of bed is the fastest (get a garden in an afternoon) and easiest (heaviest item lifted is one concrete block) way to create a garden.

The bed was one block high the first year. Rosemary and oregano were planted at the southern end of the bed and as they grow well in sandy soil, this section was left at this level when the rest of the bed was raised this year to two bricks high. The rosemary and oregano are gradually being shaped into a topiary tortoise. The rosemary is the head and the oregano forms the shell. Sages are the water.

The rest of the bed has sections of perennials with spaces between them for annuals, like tomatoes. Perennials include asparagus, chives, garlic chives, Babington leeks, thyme, marjoram, sage, and fennel. The plants in sections that get cleared and replanted seasonally are flat and curled parsley, varieties of leafy greens, and many types of onions. Some plants in the garden are considered annuals, but can be overwintered here in the desert, like peppers.

How to Make Rosemary Kebobs 

First, go to a grocery produce section that sells fresh rosemary. This rosemary has been selected for commercial purposes from plants that tend to grow long, straight stems. Purchase the freshest package and bring it home carefully.

Find a clear container with sides able to keep the pieces upright, like a drinking glass, and put an inch of water in it. Open the package and remove the rosemary. With a sharp knife or scissors, recut the base of each piece to expose fresh stem. Put the pieces into the glass being sure that just the end of each piece is under water. Remove and replace the water daily.

Place the glass where it receives only indirect sunlight to keep it from overheating. After a month or so the cuttings will grow roots. After the roots are an inch long, plant it in soil that drains easily and has low fertility.

Keep the soil moist for a week and then allow the soil to dry out slightly between watering for another two weeks. Watch the tops for wilting and adjust water accordingly. Keep the leaves dry to avoid mold.

As rosemary grows, it tends to produce branches along each stem. Remove them to create smooth sticks. We do nine-inch kebobs, so branches are kept at ten-inch intervals. In two years they will be strong enough for use. Cutting rosemary encourages rampant side growth, so harvests can increase quickly.

To use the rosemary stems as kebobs, cut them off the main plant and remove all stems and leaves. Wash sticks and let them dry. Recut ends if necessary to create points. Use a metal skewer to pierce kebab items before putting them on the sticks to reduce breakage. Do not reuse sticks for food.