Filed under: gardening
I am so excited. I have all my tomatoes, eggplant and peppers in the ground finally. I have caged them all and covered the outside of the cages with plastic to prevent wind damage. All but 2 are on soaker hoses.
Tomatoes:
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Italian Gold
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Polla de fouca
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Celebrity
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Sun Gold
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Better Boy
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Juliet
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Cherokee Purple
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Cherokee Chocolate
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Porter
Peppers:
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Shepherd’s Ram
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Giant Marconi
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Florida Greek
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California Wonder
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Blushing Beauty
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Big Early Hybrid
Eggplant:
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Green Goddess
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Rosa Blanca
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Ichiban
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Prosperoso
Brussels sprouts are related to broccoli, cabbage and cauliflower. They are part of the cruiferae or mustard family , so known because of a four-part flower in the shape of a cross.
I used to say that the only vegetable I didn’t like was brussel sprouts, but now that I grow them and braise them they are delicious.
I went to Angel Valley Organic Farm for the tour in January and dicovered that one can eat the brussel leaves also.
It is March in Austin and the brussels sprouts are getting huge. The tops of the plants have turned into what looks like little cabbages. Yesterday I picked them and here is how I cooked them.
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1 tsp canola oil
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2 cups brussel leaves
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pinch of pepper
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2 pinches of salt
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Heat cast iron pan to medium high and add oil
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Shred leaves, wash and place damp leaves in pan.
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Sprinkle with salt and pepper.
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Stir, reduce heat to low and cover.
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Cook for 5- 8 minutes stirring once and serve.
Filed under: gardening
We had our annual fundraiser on March 1. I myself bought 21 plants including many kinds of tomatoes I have never planted previously.
However tonight they are talking about temperatures in the 30’s so of course I will wait to plant. The 15th of March is my intended planting date. And even then I will cage the plants and surround them with plastic.
Eat Veggies, save the planet 