Posted on 06/05/2021 5:12:14 AM PDT by Diana in Wisconsin
*GROAN*
Ah, the age old, ‘How to kill Crabgrass’ question!
You’ve got to bring out the Big Guns for that stuff!
https://lawnmodel.com/best-crabgrass-killer/
There’s another product I’ve used in strawberry and asparagus beds called ‘Over The Top’ which will kill grass, but not the plants.
Otherwise weed it as soon as you see it, or spot spray with Roundup or an organic equivalent.
I agree - it’s some awful stuff!
Not being much of a gardener, it was the best I could do.
Rinse it of all bugs and slugs and garden debris; Wrap it in paper towels and put in a Stainless steel bowl in the refrigerator. Should give it about 3-4 days!
Don’t know quite how to do this, but....
http://www.weirduniverse.net/blog/comments/bravo_smokes_lettuce_cigarette
(Good morning....er, afternoon!)
(Scroll down! Resource start at post 114 of the Jan 9-15 Thread!)
Very nice pictures!
Crab grass the only way we could get rid o it was to dig it out when the soil was dry and get all the roots.
Our garlic statesman should know the answer to that, on garlic scapes, whether to cut them or not.
It is sunny and hot here in southern New Hampshire. I have finished the first, expanded raised bed planter, made of salvaged slats from pallets. It is 117 1/2” by 53” and 16” high. It replaces two landscape timber 4’ by 4’ raised beds with two rows of timbers. I pulled the old boundaries out and they were pretty well rotted. I extended the two watering valves to the new height and filled it with about 9 loader buckets of compost from the local transfer station.
Now, I am disassembly pallets to make four more raised beds. I hope these go faster with the experience from the first one. The design came from a Youtube offering by a gardener from New Jersey.
Household Six has the first raised bed planted. When I am finished we will have ten raised beds in the 8-10’ by 4’ class, and a couple in the 10’ by 2’ class. And I can start building our new garden shed.
Thanks, Pete!
Smoking lettuce? LOL! I think that’s code or something...
Excellent progress! Sounds great and will be very productive! :)
Diana’s Pantry and/or Garden Sofrito
“Sofrito is the secret ingredient in many Latin Caribbean dishes, like alcapurrias, and it’s easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It’s known as recaito in Puerto Rico, where they don’t typically use tomatoes, and so it takes on a more pronounced green color instead.”
1 head garlic, peeled (I had a HUGE head; used 6 cloves)
1 sweet white onion, peeled and chopped
1 red bell pepper, chopped
1 green pepper, chopped
1 10 oz. can Ro-Tel Original Diced Tomatoes & Chilies, drained
(In season use 2 large tomatoes, seeded and chopped, add a Jalapeno or two if you like)
1 bunch cilantro (leaves only)
1 bunch parsley (leaves only)
Put garlic, onion and peppers in food processor and blend until fine. Add drained can of tomatoes & chilies and the cilantro and parsley. Pulse again. Will be the consistency of a Pesto, but a little more watery.
Serve with tortilla chips, use on scrambled eggs, stir into rice, add to beans or bean dip, use it to top with grilled meats or use it as I am this evening, as an added topping to a Taco Salad. It’s really good on anything - I just got the chips out, so I’m hoping there will be some left for supper, LOL!
Makes 3-4 cups. Store any leftovers in the fridge in a GLASS container; plastic containers will absorb the garlic and onion odors.
Will look forward to seeing your garden photos.
We had SO many lemons last year our poor tree broke in half - the trunk itself broke right down the middle!
I think my husband counted something like lemons - we put out nine large trash bags in front of the house - those disappeared quickly - one neighbor left us a bag of grapefruit in exchange. We juiced them, froze gallons of lemon juice, made ice cubes - and still had to fill up two recycling bins full of lemons to toss out - they were starting to rot and we had nowhere to put them.
A friend came and trimmed the tree back for us at the end of last summer, I thought it was a goner - but it’s come back stronger than ever and appears to be putting on the same amount of lemons as before. It’s not a young tree - we planted it almost 30 years ago when we first moved in, but the past two years it has exploded with fruit.
Great photos! Thanks for sharing them...
So, you’re saying to be careful of what I wish for? LOL!
If I have an overabundance of lemons again, I’ll be happy to send you a crate or two.
Had a bumper crop of oranges this year and sent them to relatives in the deep freeze of upstate Pennsylvania in January and February (when my oranges ripen best). They loved it.
I haven’t had a bumper crop of pomegranates in a few years - have to fight the raccoons and tree rats for those.
👍Thanks. I haven’t had a taco salad in a while. So that’s a good idea.
I love tacos. When I was in college, I had a two week span before finals period, when I ate tacos every single meal for 2 whole weeks.
I never got tired of them.
I always have a batch of taco meat prepared and in individual packs in the freezer, to zap in the micro wave for a quick supper.
I usually cut the scapes off as I grow the garlic for the bulbs..
It’s windy but clear over the Humboldt Bay region and I completely forgot about the new garden thread day...
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