This container held 1500 live ladybugs (plus a few extras as incidental insurance). We have hired them to work as little pest-eating warriors in our family garden.

Our first family garden (or experiment, as John likes to call it) is off to a mixed start.

We were having the most luck with our three tomato plants, until I found some brown spots on their leaves Saturday morning. A quick internet search convinced me that the tomatoes had been affected by an early blight. This discovery led me through all five stages of grief, believing I would have to tear the plants out of the ground and start all over.

Gardening is an emotional journey, my friends.

But then, a trip to the Merrifield Garden Center plant clinic revealed that our tomato plants were not affected by blight, but were being eaten by garden mites. The garden center recommended a pesticide spray, but our intentions to grow organically made us turn down the spray.

Further research revealed many methods of controlling pests, but one in particular caught my attention: live ladybugs-- which were also available for purchase at our garden center (though you can also buy them online).

One ladybug can eat up to 50 garden pests a day. Ladybugs live an average of 21 days, eating about 1000 pests in their lifetime. Their favorite food is aphids, but they also eat mites, scale, and mealy bugs. If they decide they like our garden, they will hatch little eggs on the leaves of our plants and a new generation of ladybugs will continue the war against garden pests.

Yesterday evening we introduced the ladybugs to their new home, or rather dumped them out onto it. By introducing them in the evening, they are less likely to fly away and find another home. Apparently, the night introduction encourages them to settle in and make themselves at home, waking up in the morning to wage war on our garden pests.

John was declared the ladybug whisperer, as he walked around creating little ladybug communities throughout our vegetable garden and some of our flower plants too. Some of the ladybugs took a liking to John, and attempted to make themselves at home with him.

Sorry ladies, he's taken.

You can see the brown spots on our tomato plant's leaves where the mites have been eating them.

I had hoped that the ladybugs would immediately engage in some voracious mite eating behavior.

A closer examination revealed that they were anxious to engage in an altogether different type of behavior, however.

That's life.

And now it's up to the fickle minds of our ladybug friend to decide whether to make a home out of our garden.

Putting the excitement of the ladybugs aside, I realize it's been entirely too long since we last talked.

My life has been in a state of change. After a year and a half working for a private chef, I realized that my professional heart truly belonged in my original field: education. For the past two months I have been working from home to start my own small educational consulting business.

In addition, I have to confess a bit of blog two-timing on my part. I have founded a new blog focusing on educational museum experiences for children, with a special focus on the DC area. If you are a parent or educator, or simply interested in unique museum experiences, check out my new adventures at Inspire Me Now. Otherwise, I hope you will continue following The Garden Apartment, as the opening of farmers markets and our burgeoning summer garden promises to inspire some good recipes here.

Thank you for reading,

Tiffany

With spring in full swing, this is the perfect time of year to begin thinking about sustainable food choices, and locally grown foods.

Beginning this month, the Arlington Public Library is focusing their Arlington Reads program on food and sustainability. An impressive series of films and special events will be available to the public free of charge, including conversations with authors Wendell Berry and Novella Carpenter.

The events kick off this evening at 6:30 PM with a viewing of the film Food, Inc. at the Shirlington Branch Library.

Event Dates:

• Sunday, April 11th, 3 PM  Eat Local Panel Discussion {Shirlington Branch Library}
• Monday, April 19th, 7PM  Book Discussion: "The Memory of Old Jack," by Wendell Berry {Arlington Central Library}
• Thursday, April 29th, 7PM  Author Talk with Novella Carpenter, "Farm City" {Arlington Central Library}
• Tuesday, May 4th, 7M  A Conversation with Wendell Berry {Arlington Central Library}

Film Dates:

• Wednesday, April 7th, 6:30 PM  Food, Inc. {Shirlington Branch Library}
• Wednesday, April 14th, 6:30 PM  Fast Food Nation {Shirlington Branch Library}
• Saturday, April 17th, 2 PM  Community of Gardeners {Arlington Central Library}    
• Wednesday, April 28th, 6:30 PM  How to Cook Your Life {Shirlington Branch Library}

Library Locations:

Arlington Central Library; 1015 N. Quincy St.; Arlington, VA

Shirlington Branch Library; 4200 Campbell Ave; Arlington, VA

Don't get me wrong. Usually my husband is my first consideration when I am cooking meals at home. 

But sometimes, John is my anti-muse.

You see, there are two ingredients in particular that he despises: mushrooms and asparagus. The first has become a true point of contention which is not allowed to be discussed. He does not like mushrooms- period. He doesn't appreciate having them inconspicuously sneaked into dishes or the discussion of potential preparations that may convert him to loving fungus. In fact, this written paragraph may get me into some trouble.

Asparagus, on the other hand, is something of an open ingredient. He's willing to explore it a bit, but usually with little success.

With all this in mind, these are usually the first two ingredients I choose when I am not cooking for my husband. Thus, John is the anti-muse.

This asparagus soup falls into the anti-muse category.

I love this recipe because the ingredients are simple, the preparation is quick, and the finished bowl can be fussed over to look as if the degree of difficulty was much higher. Best of all, I tried it out on John, and he is willing to tolerate one bowl. Well, sometimes.

I made this dish for my recent cooking class at Whole Foods, keeping in mind that asparagus will be coming into season soon. This simple soup can be brightened up with a drizzle of olive oil, some lemon zest, and chopped fennel fronds.

Asparagus Fennel Soup {serves 6}         Printer Friendly Version

Adapted from BonApetit