Weekly Gardening Thread - July 27 - August 2, 2019

July 27, 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!

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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!

[Oshkalaboomboom]

There are many different ways to do the walk. They have forwarding services that will pick up your equipment and deliver it to the next stop on your walk for about 5 Euros per segment so all you do is walk. I met a mother and daughter (the mother was in her eighties) who would stay in the same hotel every night. In the mornings they would be dropped off at the last point they walked to the day before. Or you could be like my wife and just go to Santiago. I have the certificate and it hasn’t been out of the tube since I picked it up.

[Ellendra]

That’s one of the things I’m hoping to find out.

My hypothesis is that it would actually take less, because I’ve tasted both in their raw form, and the melon was several times sweeter.

I’m also pretty sure it would be less work to extract the sugar, since it would just be “juice the melon, boil down the juice”, rather than “shred the beet, boil the beet to leach out the sugar, strain the solids out, boil down the liquid”.

What’s more, sugar beet solids still contain a lot of sugar after they’ve been processed. I’m pretty sure the watermelon will release it’s sugars more easily, with fewer solids left at the end.

But, the only way to find out for sure is to test it.

[MomwithHope]

Interesting, thanks.

[MomwithHope]

Liz is a frequent poster on the Monthly Cooking Thread. That and the gardening thread are my 2 staple threads on FR. Happy to have her share her yummy recipes here too.

[Liz]

So glad you like my recipes.......actually I do post extensively on the cooking thread, as well as the gardening thead.

So if you search LIZ under “users,” you will see tons of my recipes.

[Diana in Wisconsin]

I volunteer to be Taste Tester! :)

[Califreak]

Your garden looks very nice and productive for being in such a small space.

[Califreak]

I love sunflowers.

I like the ones that get bigger than a dinner plate.

So pretty!

[tillacum]

I did, this year. I planted 5 seeds in a large flower pot, I got one plant and 1 small Jalapeno.hmmm. I am a terrible gardener, but I keep trying.

[Califreak]

“I am a terrible gardener, but I keep trying.”

You and me both!

:)

[daniel1212]

Your garden looks very nice and productive for being in such a small space.

Thank God, and about 3,000 miles from you!

[daniel1212]

Great maps! I’m adjusting my entire ‘gardening game plan’ to the Solar Minimum that we’re going to be going through for quite a number of years to come.

Ever grow these: https://www.ufseeds.com/product/sub-arctic-plenty-tomato-seeds/ The Sub Arctic Plenty is the world’s fastest growing heirloom tomato, in just 42 days from transplant you will have fresh vine ripe tomatoes!

Don't know about taste.

[Diana in Wisconsin]

I’ll add them to my list. I’m always up for something new!

[Augie]

A week of hot, dry weather here in Central Missouri, followed up by some very nice rain last night and into this morning.

I got seriously ambitious over the weekend and got into the garden with the weed whacker. It still looks like caca, but at least it’s not a jungle now.

Put new rear tires on the Kubota zero-turn. Mrs. Augie picked up a puncture while mowing last week and that was the last straw for the OEM junk tires that came on it. Installed a set of made-in-America Carlisle chevron-treads. No more slip-n-slide in wet grass.

Finished the last section of walkway for the pond dock. Got everything lined up and mostly pinned down. Need two more sticks of steel pipe to finish that job.

Normally I’d post pics to go along with the story, but tinypic.com is shutting down soon and new uploads aren’t possible. I need to come up with a new image hosting site that’s not photobucket. They suck, and they bought tinypic, and now tinypic is kaput.

[Liz]

I love the way pedestrian ing from the earth are turned into exquisite gourmet dishes by talented chefs.
Like this prized recipe for the signature dish from the world-renowned Le Cirque restaurant.

ING 6 tb olive oil, divided 1½ c plum tomatoes 2 clove garlic, divided 2 c. porcini or button mushrooms s/p,
cup ea asparagus tips, broccoli florets, medium zucchini, heavy cream, Parm-Reggiano,
2 tbsp. Butter lb. spaghetti ½ c. pine nuts 2 tb Basil.

DIRECTIONS Heat 2 tb oil over high heat. Add tomatoes, half of the garlic, pinch of salt; cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4-8 min. Set aside and keep warm.

SAUCE METHOD Heat 2 tb olive oil on high heat; sauté the mushrooms with w/ half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8-10 min. Set aside, season to taste, and keep warm.

VEG METHOD Heat 2 tb olive oil over med-high heat, add remaining garlic; cook the blanched vegetables until they've taken on a little color but still firm, about 5 min. Set aside, season, and keep warm.

PASTA Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn theat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking

ASSEMBLY Transfer the spaghetti and cream to a warmed bowl; bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates.

SERVE Garnish each plate with toasted pine nuts, 2 spoonfuls tomato sauce, pinch of basil, fresh-grated Parm, s/p to taste.

[Diana in Wisconsin]

Was reading Martha Stewart Living mag the other evening and came across her recipe for Bloody Mary Tomato Salad. NOW - if I can get some more tomatoes to ripen, I will have various shades of red, orange and yellow to use in this lovely presentation. Note to self: Find a second-hand blue serving platter at the local Thrift Shop!

https://www.marthastewart.com/1541483/bloody-mary-tomato-salad

[Diana in Wisconsin]

https://www.marthastewart.com/1541483/bloody-mary-tomato-salad

[Diana in Wisconsin]

*WAIVIES*

Had the same issue with MY zero-turn this season. Don’t know what I hit, but managed to puncture a tire in TWO places. Beau got it fixed for me prior to his leaving for Pre-Bear Camp.

Mowing is on the docket for tomorrow; looks to be a stupendous day - high 70’s, low humidity. Score! :)

[Publius]

Do you pour vodka on the salad?

[Liz]

A rare combination of ingredients......aquavit, lemon juice, Worcestershire, and oil;
a sprinkle of celery and caraway seeds, horseradish, and chives.