The Garden Thread - April, 2025

April 1, 2025 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

The MONTHLY Gardening Thread is a 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.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. 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 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! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.

NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.

[Liz]

Tiramisu Brownies
Fudgy brownies in three layers w/ elegant and luscious flavors of tiramisu.
Rich, chocolaty brownie, coffee-infused lady fingers and creamy mascarpone.

Ing 18-oz box dark chocolate brownie mix 3 tbl espresso powder, divided 4 lge eggs, divided 1/2 c salted butter, melted 1 c hot water, divided 1 c dk choc/chips 7 oz pkg ladyfingers 8 oz mascarpone 8 oz tub cream cheese spread 1/2 c conf

Steps Whisk brownie mix, 1 ½ Tbl espresso powder. Add 2 lge eggs, melted butter, ¼ cup hot water; mix smooth. Fold in dk choc/chips; spread about ⅔ batter into sprayed 9×9" baking pan. Dissolve 1 ½ Tbl espresso powder in ¾ c hot water. Dip ladyfingers singly; press, top-down, into brownie batter.

Whip mascarpone, cream cheese spread, and powdered sugar light and fluffy using a hand or stand mixer. Fold in 2 lge eggs til smooth. Spread cheese mixture evenly over ladyfingers. Scoop dollops of brownie mixture over mascarpone layer and then swirl gently w/ knife. Bake 350 deg 45-55 min, pick in center comes out clean, top is golden and cracks. Cool 15-20 min; cut into squares and serve.

[Pete from Shawnee Mission]

Diana; Geese. My father had chickens and geese. The geese made a total mess of the lawn and they were always in your face. I was happy when he stopped raising them and I could walk around the place with clean shoes.

I think that hawks would have a hard time taking down a Drake, an eagle or golden eagle probably could.

[Liz]

Ree's Green Goddess Potato Salad / colorful addition to your table.
Loaded w/ garden herbs, tangy mayo-based dressing; chopped celery bits add delicious crunch.

Ing 12 small red potatoes, halves or quarters 1 1/2 tsp k/salt, 3 stalks chp celery, 1/2 c ea celery leaves, mayo, fresh parsley, 1/4 c ea buttermilk, chp fresh chives, 2 Tbl ea l/juice, chp tarragon 2 anchovies--or tsp fish sauce 2 med shallots-rough-chp small ripe avocado black pepper

Directions Cook potatoes fork-tender 10 min in salted water to cover by 1 inch on high. Liftout, hold in lge bowl, add chp celery. Dressing: Blender mayo, parsley, buttermilk, chives, l/juice, tarragon, anchovies, shallots, avocado, celery leaves, tsp salt.

Once potatoes cool slightly, pour dressing over, add 1⁄2 tsp salt, few grinds pepper; toss well. Cover/chill 1-24 hours. Toss salad again; top w/ parsley and chives before serving.

[Diana in Wisconsin]

That Green Goddess dressing sounds good on just about anything!

When I grow potatoes, harvesting them when small is such a treat. I have Chives up in the garden, so I’ve already steamed small-cut red potatoes with Butter and Chives.

A true rite of Spring! :)

[Diana in Wisconsin]

My other farm was across from a lake that was filled with Canada Goose. They ‘spread the love’ to my place, too. Nasty critters - but good eatin’! ;)

[Liz]

A Springtime recipe if there was ever was one.........my reason for posting it here.

[Paul R.]

Highs here 78-82 deg. F the next several days, lows from 55 deg. F to 67 deg. F: Too warm for my lettuce even if out of afternoon sunlight?

[Paul R.]

The 14 day forecast is basically the same...

[FamiliarFace]

That looks amazing! The dressing sounds outrageously good. I gotta try this one! :)

[Liz]

You’ll love it....layers and layers of flavor.

[Qiviut]

Pegboard is up (4x7’). Sheet was 8’, but I didn’t have room for that extra foot.

Attaching the furring strips was exhausting. The only flat place large enough was in the sun, plus the wind is blowing pretty hard & that’s annoying. I had to sit on a low step stool & my legs are jello from the ups & downs. My knees aren’t cursing, but they’re close.

I put up a 2x4 where the pegboard was going, made sure it was level, & put in 3 screws so when the pegboard was on the 2x4 & mom was holding it while I put in a couple of screws, the bottom didn’t kick out on her.

We brought the pegboard inside the shop, then lifted it up on the sawhorses, took a half minute to rest, then lifted about 8 inches to the board - worked like a charm & mom was able to handle it.

Now I need to figure out how to hang the stuff that is sitting around on my work spaces - that’s the easy part :-)

I’m done for the day at 4:30. Never did eat lunch & we have church at 7:00. Tomorrow, we are having dinner with my niece & her family (boys 2 & 4). This is the casserole I’m taking - the niece says the boys like potatoes, ham, broccoli & cheese so hopefully, they’ll eat some of it:

Easy Cheesy Scalloped Potatoes
https://therealfooddietitians.com/cheesy-scalloped-potatoes-with-ham/

“This recipe for Cheesy Scalloped Potatoes incorporates tender, cooked ham, and broccoli florets for a comforting casserole. Serve it as the main course or a show-stealing side dish.”

[Pete from Shawnee Mission]

I think you posted one of her youtube videos before! I have watched youtube bike rides through southern Sweden. In some ways a lot like parts of Wisconsin.

[Pete from Shawnee Mission]

I think my father cooked one once. Very dry IIRC. They shrink down a lot, not at all equivalent to a turkey. Great with mushrooms and wild rice.

Not sure why I Know this, but rendered goose grease was used a lot by European Midwives during delivery. (OK, schmaltz slide over!)

[Pete from Shawnee Mission]

Bon, my brother in N. Michigan sees them regularly. Better to plan on going to AK on that boat. Sounds like more fun!

[Diana in Wisconsin]

Keep ‘em coming! :)

[Diana in Wisconsin]

Progress!

I like to make ‘Scalloped Potatoes and Leftover Easter Ham.’ Love the idea pf putting Broccoli in there too! Sis is baking a HUGE ham. There will be 8 of us, so she wanted plenty of leftovers for everyone because that’s the best part. ;)

I am bringing Ree’s Whiskey Glazed Carrots and a Cream Cheese dip that you serve with various Shortbread cookies. More of a dessert, which is what she wanted; something light, but still a little sweet after a big meal.

We always laugh and remember Grandpa and his frugal ways. He was at the ‘Amish Outlet’ one day and ‘got a deal’ on a case (12) of Cherry Glaze. We had cherry-glazed Ham at Easter and/or Christmas for 12 years running! ;)

[Diana in Wisconsin]

Good Friday and Easter Blessings, FRiends. And in case you're worried, just remember:

[Diana in Wisconsin]

“In some ways a lot like parts of Wisconsin.”

With a RIDICULOUS amount of TREES, LOL!

I LOVED when I was in Germany, even IF I was roughing it in an old saw mill and sharing ‘facilities’ with a Panzer Tank Unit. We couldn’t communicate all that well, but we played a lot of cards off-duty. ;) Cute guys, but conditions are kind of ‘ripe’ when your tank is your home! ;)

I got to drive on the Autobahn, but never went over 100. I was driving a VW, but it wasn’t a very solid one. I was ferrying injured and family emergency cases to the airport while we were there for the month.

I can see why my ancestors left New York and moved to Wisconsin once they heard that it looks so much like ‘the Homeland.’ It really does. I don’t remember being homesick while I was in Germany, like I had been when stationed elsewhere.

Wish I had bought more crystal glassware and Hummel Figurines; my only regret, LOL!

[Diana in Wisconsin]

With the Canada Goose(s) we breasted them out, then in a covered metal pan I smothered them with onions, cream-of-whatever soup, some water and sliced mushrooms. It helps if the meat is either sitting on a bed of carrots or taters, or you ball up some tinfoil to keep it off the bottom of the pot. You’re pretty much ‘braising’ the meat.

‘Low and Slow’ cooking is the key for wild game of any kind. There’s no fat marbled in the meat, so drying out can happen easily.

I cook bear roasts like that, and venison & elk roasts, too. Works well in the Crock Pot if you remember to start it early in the day and keep the temp on low just until it hits 165 degrees.

[Liz]

ok