The Garden Thread - February, 2025

February 1, 2025 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

The MONTHLY Gardening Thread is a 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 a non-political respite. 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 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/removed from our New & Improved Ping List.

NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.

[Diana in Wisconsin]

I made Fire Cider this past winter. Beau has been taking a shot of it when he’s feeling peaked.

I have taken a shot after this last Raccoon Club meeting as I was around people (and germs) that I don’t interact with on a regular basis.

And there was one snot-nosed baby there that was giving me the creeps, LOL! But, in her defense, when she’s not sick, she’s ADORABLE!

[Liz]

bm

[Liz]

Good make-ahead---can use leftover veggies.

Potato and Green Bean Salad /serve 4 warm or cold
Tangy French-inspired nicoise salad is a light lunch or side w/ grilled meat dinner.

Ing 6 oz cooked green beans 2 lb cooked peeled small potatoes ¼ cup evo, 4 tsp ea lemon juice, whole-grain mustard 2 tsp chp fresh thyme or 3/4 tsp dried, ½ cup thin-sliced red onion option

Steps Toss potatoes and green beans in server w/ Dressing; whisked ¼ cup evo, 4 tsp ea l/juice, whole-grain mustard, 2 tsp chp fresh thyme or 3/4 tsp dried, ½ cup thin-sliced red onion option. Coarse salt to taste.

[Augie]

Temps are trending upwards over the past week here in Central Missouri. The eight day forecast calls for daily highs in the mid 50°s to the low 60°s.

That should clear all of the ice from my pond and make for some absolutely awful muddy conditions in the horse paddocks as the frost comes out of the ground. I did quite a bit of slipping and sliding with the tractor while putting a round bale out yesterday. The top 2-3 inches is thawed now and is a slimy mess.

I kicked around the idea of pruning orchard trees yesterday but decided that taking a flyer off the ladder wasn’t on my list of fun things to do so I’ll wait until the ground settles up a bit before I tackle that job.

[Augie]

There are only a few young-ish guys left in their hunt club and of the ‘old guys’ Beau is the YOUNGEST at 65.

Pops and some of his buddies were holding court in a food tent at a local antique farm equipment show last fall... at the age of 82 Pops was the youngest in the group... he piped up to say something and one of the guys who is getting close to 100yo chimes in and says "Hush up, sonny. The adults are trying to have a conversation." lol

[Diana in Wisconsin]

LOL! If you can keep your sense of humor as you age, that’s a HUGE part of living a good life right up to the very end. :)

[Diana in Wisconsin]

In case you need a Breath of Spring:

https://www.createcraftlove.com/garden-hose-spring-wreath/?pp=0

[Diana in Wisconsin]

That Potato & Green Bean Salad is one of my faves. I’m in the ‘serve it warm’ camp along with something off the grill.

I’ve used Lidia Bastianich’s recipe for years. So, SO GOOD! :)

[Diana in Wisconsin]

Eating from the Garden/Pantry/Local.

Supper tonight is going to be a Pasta Bake.

Pasta Sauce that I canned myself.
1# Hamburger from our last steer, ‘Chuck.’
Pasta from the Piggly Wiggly (99 cents on sale!)
Local Mozzarella brand cheese from local dairy cows
Grated Parm from Kraft ;)

https://www.kraftheinz.com/en-CA/classico/recipes/526356-easy-pasta-bake

Serving with a side salad and Garlic Toast made from homemade bread.

[Liz]

bm

[Qiviut]

I made the 15 minute fire cider recipe. The 15 minutes must refer to pushing the blender button & straining the result. Chopping up a pineapple, peeling & chopping ginger, etc. takes longer than 15 minutes. I do like the taste of it & it has the fire cider ‘kick’. I made a double batch (end result is a pint) & froze the rest of the pineapple in double batch amounts.

The elderberry fire cider will be a project for tomorrow. I was on the road from 9 to 2 today & I am pooped!

[Diana in Wisconsin]

I used the recipe from Mountain Rose Herbs that I posted last Fall, and it turned out well. I ended up with two pint jars. One is still in the pantry and the other is in the kitchen and Beau has been sipping on that if he’s feeling like he’s getting a cold. I’ve had one shot of it so far. Yee-Haw! That stuff’s got a MULE KICK to it, LOL!

Neither of us have had a cold or the flu this season. I’m not saying the Cider Fire is the reason WHY (we tend to stay out of crowds) but when we absolutely HAVE TO be in a group of people (Club Meetings, Family Gatherings, Dog Shows, etc.) we up the Vitamin C, Zinc, etc. before and after.

https://blog.mountainroseherbs.com/fire-cider

[Diana in Wisconsin]

“Hush up, sonny. The adults are trying to have a conversation.” lol

Beau was out running errands today, so I told him about this comment this evening. He’s going to use it on the ‘punk kids’ he hunts with that are in their 30’s and 40’s! :)

[Qiviut]

I looked at Fire Cider prices online .... whoo whee ... that will knock the whine straight out of a person regarding the work of making your own. Eight ounces was running $16 - $20 and 16 ounces was high $20’s with some over $30.

I have Gladstar’s book and love it - plenty of recipes to try.

[Liz]

Italian Ciabatta Sandwiches / for your Picnic Ideas file
These are picnic-perfect; flavorful, ciabatta rolls hold up well for a trip to the picnic grove.

Ing ciabatta rolls sliced salami sliced ham prepared pesto, store-bought is fine sliced tomatoes drenched in olive oil and balsamic vinegar arugula leaves sliced mozzarella, provolone, or Asiago cheese s/p

Steps 15 min before, marinate sliced tomatoes, s/p, olive oil and vinegar. Slice ciabatta roll and layer w/ tsp pesto, two slices of ham and several slices of salami, slice of cheese, a couple tomato slices, arugula leaves, then bread. Wrap and tie, and pack in picnic basket w/ a bowl of cherries and chilled cream soda.

[Augie]

I look forward to hearing about some of the reactions he gets.

Pops loves to tell that story. I’m sure he’d get a kick out of hearing about someone else using the line.

[Diana in Wisconsin]

“Ciabatta bread.”

Thanks for the reminder! I haven’t made that bread in ages. It’s perfect for a sandwich, actually.

Made Beer Bread the other day that turned out great. :)

[Diana in Wisconsin]

It’s a classic and a, ‘It’s Funny ‘Cuz it’s TRUE’ kind of one-liner. :)

[MomwithHope]

Morning all. It was 48 yesterday and they are saying 59 today. The snow is melting we still have quite a bit on the ground some parts bare, many places 5 inches. Started yesterday dumping a bucket of water in the birdbath each day. They appreciate it. It’ll be awhile before the hoses get hooked up. Have a great day everyone.

[MomwithHope]

TYPO — 50 today not 59