Posted on 05/09/2020 7:08:22 AM PDT by Diana in Wisconsin
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Does this look close?
https://www.wisegeek.com/what-is-opo-squash.htm
https://www.specialtyproduce.com/produce/Opo_Squash_396.php
If so, you’ll have better luck finding it under the name cucuzza.
Thanks but it still seems like you are keeping tomato plant thru the winter, "overwintering," which I have never heard being done. At least in the Northern climate. Good if it works.
https://m.youtube.com/watchv=vjp0awexldq
Here is an inspirational video! This year’s greenhouse tour on Deep South Homestead.
I love those two!
Thanks! Just getting to FR tonight. Been running around all day, and also helping Beau put the finishing touches on our metal roof.
NINE YEARS IN and it’s FINALLY done! Yay! :)
Oh, No! Link isn’t working for me!
My garden is just starting to produce salad greens for us, and I have the most GORGEOUS Spinach I’ve grown in years, so I went looking for ideas to UP my Salad Game:
The 6-Step Formula For the Best Salad You’ll Ever Eat
1. A Good Dressing Is Everything: Yes, you can make your own, and you will be so glad you did. Not only will you know exactly what’s in it, but you can whip one up in minutes. Better yet, whip up a big batch to stash in the fridge for salads all week. Here’s one of our favorite all-purpose dressings to keep on hand for those salad-for-dinner nights: Multipurpose Vinaigrette. If you’re a store-bought dressing fan, that’s fine too. Here’s how to make a store-bought dressing taste homemade.
2. Your Favorite Greens: Most importantly, says Nicole, “choose what you like.” If you try to veer too far into salad for the sake of health and not preference, you’re not going to enjoy it—or want to make it again. Popular choices include romaine, baby spinach, arugula, mixed greens, and butter lettuce. And make sure you know how to store your greens so they’re as fresh as possible when salad making time hits.
3. Protein Punch: “This will take your salad to full-meal status and keep you satisfied longer,” Nicole says. The options are vast: grilled chicken, tofu, shrimp, hard-boiled eggs, deli meat, and fish are no-fail options.
4. Cheese, Please: “Cheese adds richness and saltiness to help round out flavors and adds a different, softer texture to your cold crunchy salad,” Nicole says. Crumbly cheeses (like feta or goat cheese) are common picks, but using a vegetable peeler to add wide shreds of Parmesan or Pecorino Romano to your salad is also a delicious route. You can also cut cheeses like cheddar or swiss into very small cubes and toss them on in.
5. Sliced Fruits and Veggies: “Obviously this is a broad category,” Nicole says, but these are the side kicks to your base of greens. “Fruits and veggies can be raw or cooked, fresh, or dried, even pickled. Pickled veggies add great acidity, juiciness, crunch, and a great contrast to textures and temperatures within the salad.”
6. Bonus Crunch: “This is so important in order to achieve the perfect bite,” Nicole says. “Your crunch factor can come from nuts, seeds, croutons, or crushed up chips or crackers.
YouTube was glitchy this afternoon.
Should be okay now.
Hmm. That’s weird.
If you go to their YT channel the video is playable.
It’s called 10 foot tall cucumbers or something and it’s only a couple days old.
I should plant some spinach. If the weather keepw up like this it probably won’t bolt!
Well, after finally being on time this year, looks like I killed off most of my seedlings with a bit too much water a few days ago. They went yellow and never recovered.
sigh
I thought they were OK. It was about my usual routine. Oops. The seedlings were about 1 inch to 1-1/2 inches in length. Pretty tightly packed (I usually drop several seeds). Things were going so well the past 7 weeks or so, too.
I have a few seedlings still going but these were some pepper and looks like my tomato seeds (from store bought) are gone.
I still have some sweet pepper and some sort of other pepper seedlings. But now it’s late in the year. Maybe, maybe 5 months of growing. 6 if the unusually-low temps go away. They came early last year.
So I bought some 50-day tomato plants at WalMart today. I had bought sweet basil (x2) and a Rosemary yesterday.
Still my green onion roots are going (5). I have 5 more int he fridge. I’ll put them in some starters maybe tonight. Big roots on them.
So much for my hopeful big stock of tomatoes. And maybe not as many green peppers.
“So much for my hopeful big stock of tomatoes. And maybe not as many green peppers.”
As I mentioned to someone else a while back, if you have a Crop Failure on something you really need for preserving, hit a local Farmer’s Market the last hour of the day, the last day of the weekend they are open.
Some vendors will practically GIVE away produce rather than take it back to the farm with them. ;)
And can verify that purple carrots make purple soup.
She's still laughing.
Most Farmers in the Great Plains Don’t Grow Fruits and Vegetables. The Pandemic is Changing That.
http://www.freerepublic.com/focus/f-chat/3845267/posts
There’s a Million Dollar Idea to get kids to eat their veggies! :)
I’m growing purple Kale and purple Brussels Sprouts this season. I’m pretty sure that those two veggies, even in purple, wouldn’t be much of a hit, LOL!
Thanks! I just did a cross-ping to our list. :)
I’ll have to check. I don’t have any spare freezer space. If I could afford to buy one, I don’t think there’s a place where I could put it. I could find space, but probably wouldn’t be able to use it. :(
There’s still a tiny bit of green in those things. I’m hoping they (some) will pull out of it. We’ll see.
Meanwhile, tried to start new seeds overnight. Might get one crop. Put those add’l green onions into starters to get them going. Thanks to whomever told me how to do that. I’ll have 10 of those guys giving me all the green onion stalks I need (all that I can use and then some).
Ha!
I’ll take the sprouts and leave the kale.
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