A big shout-out to Rouse the Spouse for all the gardening work he has done this month! Without his help there would be no winter garden this year. As it is, the beds are cleared of summer crop detritus, mulched, and in good shape. All the pathways have been heavily mulched to deter weeds. He planted a variety of lettuce, turnip, kale, and spinach seeds which have germinated and sprouted. He set out pac choi and collard plants. Can't wait to eat all those winter greens!
Today, Evalyn and I worked together to begin the row-cover set-up. I took the pre-cut pvc pipes down from storage racks in the shed and piled them on the ground. She pretended to be a horse, grabbing a length of pipe in each hand and dragging them like a sled behind her to the garden, where we tossed them over the short fence. Then, she stood on one side of each bed and I stood on the other and we inserted the pipes into place to make hoops. A good helper sure does make the job more fun!
Next step will be to spread light-weight gardening fabric over the hoops.
Tuesday, October 30, 2018
Monday, October 29, 2018
Report on the Hibiscus Sabdariffa Experiment
Fail!
Betsy, my go-to master gardener, says not enough sun in the selected location for those plants to thrive, i.e. bloom and set seed, in the available seasonal time. The story of my gardening life ... and the price one pays for living in the woods.
Betsy, my go-to master gardener, says not enough sun in the selected location for those plants to thrive, i.e. bloom and set seed, in the available seasonal time. The story of my gardening life ... and the price one pays for living in the woods.
Sunday, September 2, 2018
Malabar Spinach
One plant is all you need!
I wish I could say we have enjoyed eating these unusual greens all summer, but we really didn't like the taste, or the texture, of the raw leaves. Rouse the Spouse thought it tasted "weedy". Indeed, some reviewers declare that it tastes like "grass" or "dirt". In addition, we found it to have a very unpleasant slimy feel in the mouth. As a result, I was never tempted to take it to the next level, actually cooking it. I read that some folks find that cooking improves the taste, especially if leaves are left whole and not cut (less slime). I may have to try that next time.
In the meantime, it creates a stunning focal point in the garden! But I do believe this thing could get out of hand. So many berries! Will the birds like it? Will it become noxiously invasive?? I think it's time to get it out of the garden before the seeds get widely dispersed.
More info from the Brooklyn Botanic Garden
I wish I could say we have enjoyed eating these unusual greens all summer, but we really didn't like the taste, or the texture, of the raw leaves. Rouse the Spouse thought it tasted "weedy". Indeed, some reviewers declare that it tastes like "grass" or "dirt". In addition, we found it to have a very unpleasant slimy feel in the mouth. As a result, I was never tempted to take it to the next level, actually cooking it. I read that some folks find that cooking improves the taste, especially if leaves are left whole and not cut (less slime). I may have to try that next time.
In the meantime, it creates a stunning focal point in the garden! But I do believe this thing could get out of hand. So many berries! Will the birds like it? Will it become noxiously invasive?? I think it's time to get it out of the garden before the seeds get widely dispersed.
 |
| heart shaped leaves, prolific tiny pink flowers & dark purple berries |
 |
| one plant covered my cedar pole tepee basil growing at the base of the mature m.spinach plant |
More info from the Brooklyn Botanic Garden
Friday, August 31, 2018
Hibiscus Sabdariffa
a.k.a. Roselle, Red Sorrel
Good news ... flower buds are present!
A sure sign of the end of summer, these plants begin to bloom as days shorten. Hope there's time between now and frost date to collect plenty of the calyces for making tea! Harvesting encourages more flower buds to develop.
In addition to tea: "The small leaves and tender branch tips are a refreshing addition to fresh salads. You can also use them to make a tea or jam similar to the ones from calyxes. You don’t need to add pectin because hibiscus leaves contain 3 percent pectin. Hibiscus tea needs to be boiled to get the deep red color and great flavor." How to grow hibiscus from Mother Earth News
Info about harvesting from Green Talk
More harvesting info and how to process from Tyrant Farms
Good news ... flower buds are present!
A sure sign of the end of summer, these plants begin to bloom as days shorten. Hope there's time between now and frost date to collect plenty of the calyces for making tea! Harvesting encourages more flower buds to develop.
In addition to tea: "The small leaves and tender branch tips are a refreshing addition to fresh salads. You can also use them to make a tea or jam similar to the ones from calyxes. You don’t need to add pectin because hibiscus leaves contain 3 percent pectin. Hibiscus tea needs to be boiled to get the deep red color and great flavor." How to grow hibiscus from Mother Earth News
Info about harvesting from Green Talk
More harvesting info and how to process from Tyrant Farms
Wednesday, August 15, 2018
About those late season green beans...
Good try, but the bunny rabbit has consumed every baby plant!
Wednesday, August 8, 2018
Okra Gumbo
Isn't that phrase actually a redundancy?
From the google dictionary...
gum - bo
noun
noun: gumbo; noun: Gumbo
1. okra, especially the gelatinous pods used in cooking.
2. (in Cajun cooking) a spicy chicken or seafood soup thickened typically with okra or rice.
Whatever. It makes my mouth water!
My recipe for Okra Gumbo (okra soup) is based on Emeril's Shrimp and Okra Gumbo - made with NO roux! Perfect for the gluten-free folks in the family. Emeril got me off to a good start, but I do believe mine is the better version :-)
Sue's Okra Gumbo
2 pounds okra, caps removed, cut into 1/4" rounds
1/4 cup olive oil
2 cups fresh tomatoes, peeled, seeded, chopped (or 2 cups chopped canned tomatoes)
1 cup onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup roasted poblano peppers, chopped
1/4 cup basil pesto
1 1/2 teaspoons salt
1/4 teaspoon cayenne
5 bay leaves
1/2 teaspoon dried thyme (or equivalent fresh, if you have it)
6 cups water or broth (chicken or veggie)
1 pound medium shrimp, peeled and deveined
1 pound pre-cooked andouille sausage, sliced
Heat the oil in a large pot over medium heat. Fry the okra, stirring constantly, for 10 - 12 minutes, or until most of the slime disappears. Add tomatoes, onions, celery, peppers, and cook, stirring often, for 18 - 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared. Add basil pesto, salt, cayenne, bay leaves, thyme, and water (broth). Stir and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. Stir, add the shrimp and sausage just until heated through. Remove from heat. Delicious served over rice.
From the google dictionary...
gum - bo
noun
noun: gumbo; noun: Gumbo
1. okra, especially the gelatinous pods used in cooking.
2. (in Cajun cooking) a spicy chicken or seafood soup thickened typically with okra or rice.
Whatever. It makes my mouth water!
My recipe for Okra Gumbo (okra soup) is based on Emeril's Shrimp and Okra Gumbo - made with NO roux! Perfect for the gluten-free folks in the family. Emeril got me off to a good start, but I do believe mine is the better version :-)
Sue's Okra Gumbo
2 pounds okra, caps removed, cut into 1/4" rounds
1/4 cup olive oil
2 cups fresh tomatoes, peeled, seeded, chopped (or 2 cups chopped canned tomatoes)
1 cup onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup roasted poblano peppers, chopped
1/4 cup basil pesto
1 1/2 teaspoons salt
1/4 teaspoon cayenne
5 bay leaves
1/2 teaspoon dried thyme (or equivalent fresh, if you have it)
6 cups water or broth (chicken or veggie)
1 pound medium shrimp, peeled and deveined
1 pound pre-cooked andouille sausage, sliced
Heat the oil in a large pot over medium heat. Fry the okra, stirring constantly, for 10 - 12 minutes, or until most of the slime disappears. Add tomatoes, onions, celery, peppers, and cook, stirring often, for 18 - 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared. Add basil pesto, salt, cayenne, bay leaves, thyme, and water (broth). Stir and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. Stir, add the shrimp and sausage just until heated through. Remove from heat. Delicious served over rice.
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