Weekly Gardening Thread - July 20-26, 2019

July 20, 2019 | Diana in Wisconsin/Greeneyes

[Diana in Wisconsin]

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.

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 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!

Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

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 to Gardeners are welcomed any time!

[Diana in Wisconsin]

Hey! If your system works, keep doing it! I’m just spreading the word on Determinate-types because mine are making me MUCH happier than all of the Indeterminate types I’ve usually planted. I put a lot of thought and research into my varieties this season and for me it’s paying off.

I thought I would be disappointed, but I’m not! :)

[Liz]

Kudos to you D/I/W. You've made the gardening thread an enjoyable go-to
for Freepers wanting a respite from the political wars raging elsewhere.

[Liz]

Dallas hotel's top chef shares one of his masterpieces. Packed with amazing flavor; perfect finger food.

Southwest Potato Fritters / Avocado Crema / Omni Dallas Hotel at Park West

This is the hotel's spectacular way of serving the little morsels.

DO-AHEAD Blender smooth 8 large peeled potatoes boiled fork-tender, cup h/cream, ¼ cup butter. Mix in tb ea ground cumin, gar/onion powder, 2 oz minced chipotles in adobo; chill for use later.

FRITTERS Combine/blend well 4 lb cooled potatoes, 6 oz cooked crumbled bacon, 4 oz shredded sharp Cheddar, 2 oz minced cilantro, 2 eggs. Scoop out--shape inch balls. Roll in 4 c Panko. Dry 10 min.

FINAL Batch-Fry golden 2-3 min in 4 c 350 deg canola oil; drain.

SERVE drizzled w/ Avocado Crema.

CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar; add tb water to thin out. S/p.

[Silentgypsy]

Did you need the rain? We moved from the desert to W TN and we’re drenched more often than not. Everything is so lush and green here, and the people have such beautiful complexions!

[Diana in Wisconsin]

[Liz]

A Jacques Pepin dish from his TV show. Named after a town in Provence.
Not just macaroni and cheese. Can do-ahead. Can swap zucchini for eggplant.

CHEF NOTE Jacques baked the eggplant 30 min (a lot healthier).
On silpated sheetpan, he turned/coated both s/p eggplant slices in olive oil.

Macaroni Beaucaire

ELBOWS Set 3/4 c salted elbow cooking liquid in bowl; add 1/4 c ol/oil, 3 tbl Parm, s/p; mix well.
Add 8 oz drained al dente elbows, 1/4 c minced chives.

ASSEMBLY Layer in oblong gratin; eggplant, ripe tomato slices; elbows in dressing;
top w/ alternate eggplant/tomato slices; cup shredded cheddar (or fave cheese).
(Can do ahead to here; fridge.) Set on counter 25-30 min before baking.

FINAL Bake/heat/melt cheese 400 deg 20 min. Serve immediately.

[Diana in Wisconsin]

Yay! My work here is done, LOL! :)

I love FR, but a Haven of sorts IS needed at times.

Thanks for contributing all of the great recipes; I am saving them for when my garden EXPLODES in another month!

[Califreak]

Oooh that looks tasty!

[Eric in the Ozarks]

12 pints of pasta sauce.
15 pints of tomato bisque soup.

One pint (so far) of paprika powder.
One half pint of reza Macedonian powder.

[Califreak]

Is home grown and processed paprika miles better than storebought?

My daughter is a paprika fanatic.

[Eric in the Ozarks]

Absolutely!
I pick the peppers when red, then slice in half and dehydrate.
Grind the crisp peppers and seeds in a small coffee grainier.

The powder is sweeter and more robust than the “Hungarian” sold in the little tins. A couple plants will produce several years worth...

[Califreak]

I’m going to have to try that.

[Osage Orange]

Prolly one of my favorite regular threads....

Thanks!!

[Eric in the Ozarks]

The last time we grew paprika’s was 2014.
A pint jar of powder and chips has lasted over five years.

BTW: Do your drying and grinding outside the kitchen...

[SaveFerris]

It had been a little dry. I think gonna get more rain tonight. I’ll be catching rainwater again, hopefully, for my starter plants. Got soil today ($1.78 / 40lbs).

Now the little guys will have something else to grow in. Jalapeno peppers, sweet snacking peppers and some bell pepper. Don’t know if the Serrano came up. I tried Hatch too but won’t know until things start producing.

Tomato seeds off into a another pot or two. Hopefully tomorrow too.

[SaveFerris]

That looks really good!

[SaveFerris]

I avoided asparagus for most of my life.

Then I had it grilled over open flame, with butter and some salt.

When I can order steak (which is very, very, very unusual for me these days) I get the asparagus now instead of my beloved steamed broccoli (with butter of course).

[Liz]

...asparagus grilled over open flame, with butter and some salt..... w/ steak....

Sounds like sheer heaven......my favorite steak place serves it with asparagus tempura......deelish.

[SaveFerris]

It came out with a small serving of steak - I pan-fry asparagus now and then. Italian dressing, bacon strips chopped up, diced white onion and of course, butter.

Oh yeah......

[TheErnFormerlyKnownAsBig]

How do you collect seeds when you let certain plants go to seen? Right now I’m letting some thyme go to seed but I’m not sure how to collect the seeds Diana