Posted on 06/14/2013 12:44:34 PM PDT by greeneyes
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“And once they get going you’ll have plenty of extra leaves to eat.”
Pardon me for not knowing - do you mean eat the leaves of the sweet potatoes?
A big fat fertile sunflower, the bees have been assisting in the flower reproduction. Those seeds are loading up with oil. It's heavy enough the flowerhead is nodding and looking at it shoes. If it had shoes.
The stuff God gave us to work with is amazing.
/johnny
So glad you have on pants. Can’t belive those leaves and I couldn’t get one seed to grow that you sent me. I feel really bad about that but those little things in that seed starter kit I bought, were useless. After the tobacco seed would not grow in those things, I threw them away and kept the plastic planting box they were in. I kept the envelope the seeds were in so know where to get some for spring.
Like greens. Yes, you can treat them like any other greens, turnip or whatever.
/johnny
It grows great these days, and sorta nods toward the base when the national anthem plays.
It takes failures to learn, or, in an earlier time, a master to teach the apprentice.
/johnny
“Like greens. Yes, you can treat them like any other greens, turnip or whatever.”
I absolutely did not know that. I grew up on turnip greens with pepper sauce, plus the turnips, and onion and cornbread with butter.
Let me ask a question: I don’t know how long my mother cooked green. How do you cook them, Johnny?
Will work.
That's how I start mine. Cheap and effective.
Use one paper cup as a seed starter cup. Prepare it by cutting holes in the bottom (I do the sides also), load it with potting mix, sprinkle on a few seeds, sprinkle a bit more potting mix on top, water it in and then place in a sunny window.
When the seedlings appear, transfer them to separate cups when they each have two sets of "adult" leaves.
/johnny
Every time the chef headmaster thinks about it, he raises his fist in anger to the sky, but I just cook the greens until the water is gone, the bacon grease sizzles, and the greens are wilted. Salt and pepper.
So much for culinary school....
/johnny
Wifout my glasses, it looks like you’re attempting to do some sort of figleaf bragging thang.
A few weeks ago I pulled up a habanero plant, saved the ripe fruit and threw the rest of the plant in the yard. I few days later I’m mowing the yard and suddenly I had to cough a couple times. It’s probably a good thing I was wearing a cloth “sock” that covers my neck, face (and mouth) for sun protection. That day I learned the useful lesson that habaneros will continue to ripen after picking, and, perhaps more importantly, not to run the lawn mower over ripe habaneros.
Hanging on to the heavy s.o..bs... that's plenty enough. I had the whole thing arrayed like a peacock's tail, and caught the two in my right hand as they were falling (SNAP!)
Objects in camera are as geeky as they appear.
/johnny
I’ve tried Cherokee Purple 3 years in a row and everyone of them have not done a thing. They grow then they flower then they die? Why? I don’t know.
Today we had our first Market Day. What an experience. We sold all of the tomatoes, all of the jalapenos, all of the yellow squash and most of the zuchinis, Patty Pan (?) squash, but one, but the cheyene peppers were a bust, so we won’t grow them next year.
While hubby was in the hospital, I forgot there were 4 sweet potatoes in the pantry. I found them the other day,growing sprouts, so I’m going to slice them and plant them in the “Key Hole” garden tomorrow.
Cough...
Ahem...
BWAAHAHAHAHAHA!
Laughing.
Really.
Scotch bonnets are harsh.
Patty Pan is correct SMSgt. I have no idea why it's named that, but it's about 8274 on my list of stuff to find out.
How is roomie?
And, I might say, it's darn good to see you. I miss our old crowd on ATRW.
/johnny
They looked pretty good to me. I love small button mushrooms in a light cream sauce. I used to go to a mushroom barn in DE once a week for lunch and a cool glad of white wine. A wonderful meal.
I did this one year when we had a kinda early frost forcast and brought them indoors. Most rooted and I had tomatoes all winter.
I just used a soiless potting mix and some leftover pots from the blackberry bushes.
Petunias and pansies are always so pretty. I am not a big fan of Swiss Chard, but I know it is very good for you.
I’ve never been a big fan of anything green, but have managed to tolerate a few in recent years. Various types of lettuce have been added to iceberg, and spinach and green beans. I have always liked Green bell peppers, though.
Three years ago, I knew almost nothing. I have done a lot of reading since then, and promptly forget a lot of it, but some I remember when something jogs the memory.
However- the experiments stay with me better than the reading. I probably read about tomatoes rooting somewhere along the way, but it was when I decided to experiment one fall that I learned how easy it was and it just stayed with me since then.
All the tomato plants are full of fruit. We picked the first of our Black Krim tomatoes yesterday.
Here's a picture of the Happy Guy in the tomato patch: 
It's a Black Krim and about the size of a fist. Those plants are now over 6ft tall and real bushy. The were planted 5 ft apart, but the branches have covered the entire area between the plants.
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