Garden food on the table every day, that is what the garden is all about. I had to have 1 more serving of corn & beans.
Cabernet Sauvignon with a Chocolate Chocolate chip cup cake. Yummy.
applestar that is funny, I use to do that when the kids were little they were fussy about some foods like carrots. We always had garden vegetables on the table the kids were use to having vegetables and liked them but certain vegetables they did not like very much. The kids did not like meat loaf so we made it into hamburger shapes they would eat them on a Bun like a hamburger and never complain just because it was a different shape. LOL. The kids never complained about hamburgers so we chopped up carrots and other things to mix into the hamburger and they ate them. The kids loved Chili so after chili was finished put some of the juice in the blender with a few vegetables puree the vegetables then pour it back into the Chili the kids ate it right up. LOL. Zucchini is good in cake, cookies, muffins, pancakes, corn bread, and other things. Green beans turn pancakes & waffles green but it can't be seen if you add Chocolate. We learned to make sweet potato casserole and carrot casserole with brown sugar the kids ate it up they loved it. You can add a lot of vegetables to sweet potato casserole as long as you don't change the color very much kid eat it. The kids always liked vegetable soup too.applestar wrote:Nice! Since you willingly eat your vegetables, I guess you won't need to do this, but I make chocolate muffins and sneak in shredded zucchini, green beans, etc..... Baked goods are also good with a bit of lavender flowers in them, though they are obvious. My DD's will comment that I put lavender in there "again" but *still* enjoy them. I think of them like treasured bites. But too much can be too intense so be careful if you try.
When I lived in Arizona I planted my garden in November, best garden I every had. I was able to grow things I have never grown before and things I have grown did much better. Kale, chard, broccoli, squash, tomatoes, potatoes, beans, peppers, onions, garlic, cilantro, basil, thyme, grew from Nov to May 115 degree heat killed it. Melons, okra, sweet potatoes thrived in the hot summer weather. No clouds in the ski full sun all day really was full sun all day 5:15 am to 8:20 pm.ElizabethB wrote:My fall garden was planted very late. Mid September instead of early August.
All of my tomatoes are in full bloom. 3 of the 8 plants have young fruit - from marble size to golf ball size. Cauliflower an broccoli are growing like crazy. I picked 2 cucumbers today with more on the way. Tomorrow I will harvest mustard green leaves. Kale in 2 or 3 days. Spinach in a week.
I did not have a good germination rate on lettuce - time to plant more.
I had low production expectations so I am happy with anything I harvest.
Cinnamon rolls? They are gone.pepperhead212 wrote:So, have you eaten all of those already?
I love Mustard Greens I have totally forgotten to plant them this year. I best get some Mustard Green Seeds ordered on Ebay in the next few minutes.ElizabethB wrote:Gary - isn't it wonderful having such a long growing season?
New tomatoes on 2 more plants. 6 out of 8 with fruit.
I have been talking to the tomato plants - words of encouragement.
I have never considered, nor did I intend to plant cucumbers in the fall. Silly me.
George came home from Lowe's with cucumber plants. Between the store and home he lost the tag. I have no idea what variety they are. George said they were Chinese or Japanese long cucumbers. IDK. They grow like crazy. I picked the first 2 and have been watching the young ones. I kid you not - they grow 1/2" to 3/4" a day! Crazy.
George was in Houston at the beginning of the week for business then went to his fishing camp on Toledo Bend. He can't wait for dinner tonight. His mouth is watering for garden fresh cucumbers and mustard greens.
Since the greens are young and tender I make Simple Southern Wilted Greens.
1 lb. mustard greens
1 Strip Applewood smoked bacon cut into 1" pieces
1 large hard boiled egg - chopped
1 TBSP. butter
Sea salt and Fresh ground pepper to taste
Boil, peel and chop the egg
Rinse the greens in cold water and drain in a colander
Cook bacon pieces until fat is rendered and bacon is crisp.
Remove the bacon and set aside.
Add greens to the bacon drippings
Toss until greens begin to wilt
Remove greens to a bowl and add butter
Toss to coat
Add bacon pieces and egg
Salt and pepper to taste.
Add 1 clove minced garlic or 1 Tsp. roasted garlic to the bacon drippings before adding the greens.
Cook until just fragrant then add greens
Add 1/4 cup sliced green onions - whites and greens - to the pot when you add the mustard greens.
With 1 lb. of greens we each get a serving.