WEEKLY GARDEN THREAD VOLUME 31 AUGUST 2, 2013

Free Republic | 8/2/2013 | greeneyes

[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 ... 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.

[Black Agnes]

At least it wasn’t eaten.

I had 3 50ft rows of cowpeas last summer. On the DAY they were ready I grabbed a couple 5gal buckets and marched down to my garden. And they were eaten. GONE. With deer tracks everywhere. Apparently the deer waited till they were ripe. Just like me.

*sigh*

[tubebender]

You also want to know about canning at different elevations I have been told?

[ApplegateRanch]

I commiserate; in Southern California, we planted 350’ of grean beans, and as soon as they got 3-4” tall, in ONE NIGHT, the jackrabbits ate every one of them.

Those were the skinniest jacks I’ve ever seen: I saw more than one squeeze through the mesh of 2” poultry wire.

[Black Agnes]

Hungry jackrabbits to squeeze through fencing that small.

I need an outside dog. Well, I have one but she’s got an enclosure. We live on a somewhat busy corner and a truly ‘free’ outside dog would get hit.

Darned deer.

Bunnies usually munch on my peppers though.

[greeneyes]

Thats interesting. You know, deer always brings to mind Bambi, but they really can be pests.

[Silentgypsy]

Actually, altitude isn’t an issue at our current home, thanks. Maybe you’re thinking of someone else. They do cover altitude in the USDA publications, though.

[ApplegateRanch]

Bambi? For me, they bring to mind dinner. *<];-0

[greeneyes]

LOL. It’s been so long since I ate any game of any kind, I just remember kid stuff like Bambi, especially since I never really developed a craving for it as food.

I did have some wonderful gloves, hat, and fringed coat though.

[spel_grammer_an_punct_polise]

Hello, greeneyes! ;-)

I am trying to identify the fruit or whatever it is in the following image. It grows in Asia. The locals say that it is something that they do not eat. The growth or melon or whatever it is just falls off of the tree and deteriorates on the ground.

Any help in identifying this tree and fruit/vegetable/melon or whatever it is would be greatly appreciated. Also, if you could tell me when your next garden post will be then I can post it on that page, too:

Thank you in advance!

[greeneyes]

Sorry, I really don’t know anything at all about Asian stuff, and only a little about American.LOL

Posting will be tommorrow afternoon.

[tillacum]

Have you tried making tomato leather? I have a bunch of small tomatoes and am thinking of try it. They are really ripening quickly.

[tillacum]

What kind of habanero jam will you be making? Care to share the recipe?

[tillacum]

How do you make kale and collard chips?

[tillacum]

Where did you find the Clint Eastwood Rowdy Red?

I have a wolfe tomatoe. It was given to me because no one would buy it. I soaked it, because it looked so pitiful, for a couple of days, then trimmed the leaves and left a couple at the top, laid in in the pot, and it looks great right now. It’s over a foot high and I’m getting ready to train it up.

We’re getting ready to pull our community garden, then work the soil, and make more raised gardens then widen the paths. This year was a learning year, and boy have we learned a lot. Tomatoes grew all over everywhere, so did the vining fruit and veggies. The peppers did and are doing well. The herbs are doing very well. Some of the basil bolted, so I took some of the seeds and will restart them, thyme grew out of the pots. WHEW...The new raised gardens will be put to use for fall planting, and anything on a vine will be vertical.

[tillacum]

Is that a book or a chart?

[who knows what evil?]

Where did you find the Clint Eastwood Rowdy Red?

I found it here.

I have grown it three years running...the first two years, it did okay, twenty-thirty tomatoes. But this year it went NUTS...it is STILL generating fresh foliage, blossoms and MORE tomatoes. It is the first time I have grown one in a smart pot (10-gallon fabric container), and I am tinkering with different nutritional programs...

[KosmicKitty]

Strip the leaves off the stems and tear them, if necessary, into approx 3" pieces. IWash them and dry well in a salad spinner. Heat the oven to 325 degrees. Toss the torn leaves with a small amount of veggie oil, I like olive oil. Spread the leaves out on a baking sheet that has been lined with parchment paper. You really need the parchment because the chips are very thin and without the paper they may stick to the baking sheet (Ask me how I know that ) The leaves are going to shrink a lot so you can overlap the pieces a bit, but make sure that the leaves are in a single layer. Bake for 8-1/2 to 9 minutes. Keep checking the first batch then you'll have an idea of how your oven works and how long your chips need to cook. I find that the real curly kale takes and extra minute over the flatter leaves of other greens. You want the leaves to be dry and slightly brown on the edges. Immediately after taking the now chips out of the oven sprinkle them with salt (I like sea salt, but any salt will do) and any other seasoning you want on the chips. We like garlic powder and nutritional yeast (I don't do dairy, so the yeast is like parmesan cheese). We've also done a bit of cayenne pepper and I bet you could put a little onion powder on too. It's fun to play with the different seasonings to find your favorite. Now, lift the parchment and gently slide the chips off into a bowl and chow down. I find that it's better to not overcrowd the baking sheet and to just bake several batches. You can keep reusing the same piece of parchment till you've finished with all your leaves. I've done all types of kale, collards, mustard greens and beet greens like this. We have them several times a week before dinner (keeps the troops happy while I actually get dinner cooked) and they are always gobbled right up. Much healthier then eating potato chips! Cheaper too as the one thing I have no trouble growing is greens :-)

[Black Agnes]

I ended up freezing the ingredients. I got sick and we had a string of 95+ days so I wasn’t going to cook anything long term in that heat.

I take pineapple, strawberries and 1 or 2 habaneros + 2 or 3 cups of sugar and cook that down. I add a package of pectin and process according to directions. The final consistency depends on the amount of pineapple and strawberries I have on hand. I try to follow the ‘amounts’ listed on the instructions for other fruits. Sometimes it’s a glaze and sometimes it’s a jelly. LOL. It’s still good though!