Posted on 07/28/2017 8:47:10 PM PDT by greeneyes
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds.
From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
This thread is non-political, although you will find that most here are conservative folks. No matter what, you won’t be flamed and the only dumb question is the one that isn’t asked.
It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table(recipes)preserving, good living - there is no telling where it will go and... that is part of the fun and interest. Jump in and join us!
NOTE: This is a once a week ping list. We do post to the thread during the week. Links to related articles and discussions which might be of interest are welcomed, so feel free to post them at any time.
A guy from the Lebanon, MO area is bringing some very nice sweet corn to the local farmers market on Saturdays. I can’t get enough of this...
If you are referring to Japanese beetle, they overwinter as larva approximately 8 inches deep in the garden and lawn area.
In the spring, they rise in the soil to feed on plant roots, especially favoring lawns and new and succulent garden plants.
Later in the season, they mate, lay eggs, and eat vegetation.
The best organic controls are light traps and glue tapes for adults, spraying Neem oil on maturing plants (including underside of leaves),
and deep fall garden cultivation, and serious fall garden clean up to break up the insect's life cycle.
Another insect control for beetles is 'milky spore' disease, an organic control specific to beetles which can be sprayed on plants ,
and will break up the life cycle by infecting the eggs and larva.
Find out the name of the variety (bi-color, super-sweet hybrid, etc.) ..
and grow some next year for yourself ..
about 10 days apart, and have successive crops throughout next summer.
Find out the name of the variety (bi-color, super-sweet hybrid, etc.) ..
and grow some next year for yourself ..
about 10 days apart, and have successive crops throughout next summer.
You can fry, bake , broil , or mash it as you would a potato.
Eating the indestructable plant is a delicious revenge !
Sorry you are having such issues...but ...have you ever noticed how the Thrift Store is FULL of used HP Printers? LOL!
Eggplants? Make eggplant parmesan then freeze what’s left! I was just thinking that I should’ve grown one eggplant bush. I love the beauty of the purple eggplant but only like it cooked a couple of ways, so wouldn’t want too many.
Anyway, I saw a delicious eggplant Parmesan being cooked on Diners Drive-Ins and Dives. So I kind of made up my own version of it. It starts with the eggplant being sliced fairly thin, peeled, and fried until it is very crunchy. And then put in layers with tomato sauce and cheese. The other way I like it as an eggplant moussaka. If you like I can send those recipes when I can get to my other computer.
If you’re anywhere nearby, I will come buy some from you!
Hope you get to feeling better. It is hard to not feel well during the summer with all the things to do.
I hear you on freezer space. I fully intended to get my freezer half empty before the produce started coming in. Didn’t happen though.. all end up Kenny the majority of what’s left. Tomatoes, pickled beets, some green beans if my plant survive.
Blight! I may not get many tomatoes or beans if this rain and cool weather doesn’t quit. I’m enjoying not having to water and not sweating, but the plants are struggling.
Yes , glacial alluvial deposits do make a significant difference in topography and the ability to grow crops.
My former 5 acre farmette sat on heavy clay; it was a chore just to find adequate drainage for a septic distribution system
while across the street there was a hillside of #2 washed stone which the transportation department wanted for construction of an expressway.
My current residence, about 3/4 mile away sits atop a shale shelf with 4-6 inches of good topsoil, then 6 feet of heavy clay, over the shale bedrock.
I was unaware that you had a rock garden - the best alternative is raised beds, or decades of building a rock wall around the perimeter.
I have done both,.. and have the backache to prove it (!), although my ol Ford 8N with double mouldboards bounced around a lot jumping over rocks.
Yes, the Mennonites do raise fantastic crops, even in urban locations - and they have the talent and many hands to make the work and the crop seem easy.
When I was in my late teens or early twenties I started to have pain running down my leg that kept me up at night. I had xrays and was told that I had sciatica and it was due to one leg being slightly longer than the other.
Now when I am on the treadmill, I have a little heel thingy insert that I put in my right shoe and it has solved that problem for me.
https://www.drscholls.com/products/comfort-and-energy/heel-cups/
I found mine at the local CVS, if I recall correctly. They’re everywhere, not just at CVS.
Best wishes.
Beautiful.
Nope - not close enough for a drive-by eggplant pickup! I’m going to need eveything I’ve got, too. Sure, send me the recipes. I love, or should I say LOVE! eggplant moussaka & I do like eggplant parm. Thanks for reminding me about the moussaka.
I did get Tahini this morning to make the Baba Ganoush so I’m definitely going to try it. The eggplants are still blooming so I’m sure I’ll get another couple of large Black Beauty fruits & then I can try the moussaka recipe. Funny thing, until last year, I could never grow eggplants. The flea beetles ate them up when they were young & if I more or less got them past the flea beetles, I never got very good eggplants. I don’t know what happened, but last year I had gigantic eggplants (the green part) & quite a few large Black Beauties fruits. Even my SIL said she’d never seen such huge eggplant plants. This year, I’m growing them in my straw bale garden & while the plants themselves are not as big, they’re producing really well.
Wonderful garden!
I do sitting leg presses. No strain on my back, but you may have a different experience. I injured my shoulder, but prior to that, I did arm and back weight work on a machine that allowed me to sit and work out, so I didn’t have to lift any weights from the floor or rack.
All, I am jealous. I don’t think there’s anything prettier than a bright purple firm eggplant
I’m going to have to go into the supermarket and buy one now. I doubt if our local farmers markets have any but I will check there too.
Our gardens are all raised beds, 4 X 10 with 1 inch PVC pipe bent into hoops with bird netting to keep the critters out. Our “soil” is harvested creek bed, plus bags of soil from the big box stores and compost from our veggie clippings.
Lately, we've been overrun with armadillos but our traps (and my .22 Marlin) have been able to cull these invaders.
Our house is on the Lake and regulations say no septic water is allowed to drain into where we boat and swim. Our system is called “LPP,” for low pressure pipe.
It features two 100 yard drain fields with perforated pipe and a timer to start the drain every 8-10 hours. It's worked since we built new in 2002. The pipes lay in gravel, buried in yellow clay about one foot deep.
I know this isn’t the cooking thread, but we have to deal with the produce we grow, right? ;)
Moussaka
3 eggplants
1/4 cup olive oil
1 T butter
2 onions, chopped
1 clove garlic, minced
1 lb ground beef
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp fines herbs
2 T dried parsley
8oz tomato sauce
1 egg, beaten
4 cups milk
1/2 cup butter
6 T flour
1 1/2 cups Parmesan
salt & white pepper to taste
cheese
Peel and cut eggplants lengthwise into 1/2 inch thick slices. Lay on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. In the skillet over high heat, heat the olive oil. Quickly fry eggplant until browned. Set on paper towels to drain. Melt the butter and add the ground beef, salt and pepper, onions and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs, and parsley. Pour in the tomato sauce and simmer for 20 minutes. Allow to cool, and then stir in beaten egg. To make the béchamel sauce, begin by scalding the milk. Melt the butter over medium heat. Stir in flour until smooth. Lower heat, gradually pour in the hot milk, whisking constantly until it thickens. Season with salt and white pepper. Arrange a layer of half a eggplant in a greased 9 x 13” baking dish. Cover eggplant with all of the meat mixture and then sprinkle 1/2 cup of Parmesan over the meat. Cover with the remaining eggplant and sprinkle another 1/2 cup of cheese on top. Pour the national sauce over the top and sprinkle with the nutmeg and the remaining cheese. Bake for one hour at 350°.
Eggplant Parmesan - really good!
Oil
2 large eggplants
4 ounces grated Romano
4 eggs
Bread crumbs
1 quart marinara sauce
8 oz sliced mozzarella
flour
Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer. Peel the eggplant and slice into 1/4-inch thick slices lengthwise. Coat each side of the eggplant with the flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side. Once the oil is hot, put the eggplant in the hot oil and fry until dark brown & stiff. You can also use a deep-fryer and leave in for about 2 to 3 minutes. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano Place the eggplant into the oven and cook for 20 to 25 minutes. (One eggplant = 8x8 dish)
Stuffed Eggplant Rollatini - this is pretty good too. I brought some to a friend that doesn’t like eggplant (I found out afterwards) and she said she liked it
1 eggplant, peeled and cut lengthwise into 1/4 inch slices 1 egg, beaten
1 cup Italian seasoned bread crumbs
2 Ts olive oil 1 cup ricotta cheese
10 slices prosciutto
2 cups mozzarella
14 oz spaghetti sauce
1 pound angel hair pasta
Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Thanks for the recipes ..... I don’t see any problem with recipes for specific produce (to help out a fellow FReeper!) or for canning, etc.
BTW, our Farmer’s Market did have eggplants today so maybe yours will, too. Of course, I didn’t need any :-) .... what I was looking for was jalapenos & they didn’t have many. Being spoiled with the quality of jalapenos that I have grown in the past, I didn’t feel like shelling out any $$ for what they did have.
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