Posted on 07/17/2009 4:00:25 AM PDT by Red_Devil 232
Wow! I am so impressed! Wow!
That is gorgeous! I have a “Limelight” hydrangea that is taking over a garden. It’s lovely, but the flowers are a very pale light green to white, which I really like, but yours is a firecracker.
They ARE really pretty, but not cheap. Retail is $24-$37 each, but I got them at near-wholesale or they wouldn’t be in my yard, LOL!
I’ve kind of outgrown the old-fashioned Annabelles, though they are beautiful in the right spot. :)
First tomato of the season is going under the broiler with some stuffing for supper tonight.
It will be served with pork tenderloin with raspberry pepper jelly glaze and garlic roasted red potatoes and peas.
We should have other tomatoes this week, then it’s tomato pie and BLTs!
Chickens,
Isn’t it grand!!! I ate one out-of-hand this morning, still warm from the sunshine. It doesn’t get any better than that!
Mine has spread to two more distinct bushes. I need to dig them up and relocate them, but I’ve run out of garden space. I’m in the process of convincing Mr. T. to buy some more topsoil.
Nothing is better than a home grown tomato.
Unless maybe it’s home grown corn. Put the water on to boil and send the kiddos to the garden to get the corn. ;)
I buy a few every year for my garden. I save change all year for the splurge, LOL then I send hours looking at the new releases or the Wilkerson Mill site to choose just the right ones.
This year it was Mini Pennys, that I bought locally. I knew Penny McHenry when I lived in Atlanta and I LOVED her and her gardens.
Otherwise, I am awash in slicing tomatoes, cherry tomatoes and patio tomatoes. Still have one lonely zuke producing—the others beat the dust. Cukes are still producing albeit slowly and am about to plant two pots tomorrow for a fall crop.
About you peppers - watch your watering - a lack of water could be the problem. The guys that developed the problem may have been stressed by a lack of water at some point.
Oooo! I love ‘Frillibet.’ :)
I’m turning into ‘The Crazy Garden Lady’ I swore I’d never be, LOL!
Sounds like you got yerself a case of the ‘Blossom End Rot’ m’Dear, which sounds more tragic than it is. Easily fixed.
Adding lime/calcium to your pots at the start was a good idea, but a top dressing again in the growing season would help. Container pots lose nutrients at an alarming rate because you’re constantly watering and washing away bits of soil and nutrients unless you fertilize (lightly!) each time you water...which can be 2x a day on hot summer days.
http://ohioline.osu.edu/hyg-fact/3000/3117.html
I have a hanging pot of “Tumbler Tom” tomatoes that need a nutritional kick in the pants, so to speak. I didn’t follow my own advice now, did I? Do as I say, not as I do, LOL!
Again, I’ll recommend a product called ‘Algoflash’ for tomatoes. Use that on your peppers; it’s a liquid fertilzer that is cranking out absolutely GORGEOUS toms & peppers for me this season...if they ONLY had a little more heat and sun. Grrrr!
http://www.algoflash.com/why_use_algoflash.html
I'd picked a little of this and that out of the garden. It's being slow with low temps so there isn't enough of anything to make a regular dish. So I took...
3 zucchini's cut in 1/2 inch cubes
4 okra sliced in rounds
Some leftover cauliflower
1 small can of mushrooms (from emergency supply stash)
2 romano and 1 medium yellow tomato cut into chunks
1 serrano pepper
2 cloves garlic
Italian herbs
Mozzarella cheese (about 1/2 cup)
Butter, olive oil
I put some butter and olive oil into a hot skillet and added garlic and the chopped pepper, and a little salt and cooked it for a bit. Then I threw the chopped veggies in, except the tomatoes. When the veggies got slightly brown I threw the tomatoes in and stirred the mess for a few minutes with some herbs.
Finally, I transferred it into a sprayed casserole dish, put the mozzarella on top and stuck it into a 325 degree oven for 30 minutes until the cheese was browned. It was awful good.
It would be good with other veggies as well, and maybe a cracker or buttered bread topping.
I have a cooking question.
I have some fresh button mushrooms that I want to add to a chuck/pot roast that I will be cooking tomorrow.
Here is how I do my pot roast normally. I season with salt and pepper and cut holes and insert toes(?) of garlic. Then pan sear both sides. Place in an oven proof dish and add just about 1/2 cup of beef stock. Cover tightly with foil and set in a 350 oven for at least an hour.
Remove from oven and add rough chopped onions and carrots cut about 2 inches long and about 1/2 inch thick. I let this cook another 2 hours or so. Adding more beef stock if needed. Now if I am going to add potatoes they go in last and I cook the whole roast for another hour or more depending on doneness of potatoes.
Now the question. At what point would you add the fresh mushrooms? They will be sliced.
nice....better can a lot of that
Thank you ... thank you very much!
Give me an overabundance of roses and hydrangeas with some gardenias and lilacs, then mix in a great big bunch of iris, lilies and hollyhocks and I am one happy lady.
Frillibet is on my next year’s list. LOL I used to go to Wilkerson Mills when I lived in Atlanta. Now I look at the website, choose what I like and if I can’t find it locally, I order from them. Shipping sadly eats into the plant budget, but their stuff is amazing, so healthy and not the run of the mill plants you see everywhere else.
No more than 30 minutes before you believe you will pulling the roast out of the oven. My personal preference would be for the last 15 minutes and then let them sit with the other veggies while the meat is resting and before serving.
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