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Chaz
Trad climber
greater Boss Angeles area
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Jul 11, 2015 - 09:37pm PT
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Jalapenos are doing pretty good.
That made four pints of sweet pickled jalapenos.
The crux will be waiting a couple weeks to see how they turned out.
This goat's on her best behavior around the vegetables because she knows I have a recipe for green chile bierria.
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bringmedeath
climber
la la land
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Jul 11, 2015 - 09:58pm PT
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Some nice hebes, festuca, ferns in a 400 foot greenhouse.
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neebee
Social climber
calif/texas
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Jul 12, 2015 - 12:07am PT
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hey there say, chaz... very nice 'air view' shares, again...
very nice! love the little goat, too,
say, as to mint:
that grows great out here...
i have not enough sun...
all that growing are:
a bit of beans, just poking up their heads...
i have some peaches, again, this year... (though sadly, not last year) .. yet, again... they are not doing well... falling off, early and still small...
:(
but--lilies are all doing wonderful... i got so many 'free ones' from friends that had the ol' multiply seasons...
so the yard may not have food, but looks like a woodsy little haven... :)
thanks for sharing all your goods, you guys...
say, DO ANY of you do that 'hanging burlap bags' planting, or, just planting in burlap, or not???
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Lollie
Social climber
I'm Lolli.
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Jul 12, 2015 - 01:58pm PT
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Lollie
Social climber
I'm Lolli.
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Jul 12, 2015 - 02:51pm PT
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Impatients?
Nice balcony.
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bringmedeath
climber
la la land
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Jul 12, 2015 - 03:28pm PT
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Thousands of huechera and huecherella in one of my greenhouses.
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Lollie
Social climber
I'm Lolli.
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Jul 12, 2015 - 04:30pm PT
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It was actually a question about what it is, not a comment on spelling. I did look it up though.
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Ghost
climber
A long way from where I started
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Jul 12, 2015 - 05:18pm PT
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How does my garden grow?
Like it was in some alternate universe where Seattle is in the "You can grow anything, anytime" climatic zone.
We were picking ripe tomatoes in June.
Which probably moves all you SoCal gardeners to say "So?", but which is completely twilight-zone up here. My garden is full of fruits and veggies which shouldn't be here for another six or eight weeks.
I heard an interview with a University of Washington meteorologist in late May, in which he said this year is shaping up to be a preview of what the Seattle climate will be like in 2070, if their forecasts are correct. Which is a bummer, cuz it'll be hard for me to enjoy tomatoes in June when I've been dead for thirty or forty years.
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neebee
Social climber
calif/texas
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Jul 12, 2015 - 08:58pm PT
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hey there say, lollie... the impatients (?) well, they grow really lovely in FULL SHADE... other than that, they will grow, but will not be near as pretty at all...
it IS amazing though, how lovely they fill in shady areas... :)
and me--with ALL this shade, :))
my mom taught me about them, years ago... glad she did...
i always ALWAYS lived in the sun... but here, wow, it is soooo different...
not much sun here... and this large huge oak, keeps the few sunny days, at bay, as well...
miss the summers... but, love the fact that i have a place to live, where i can get by okay, :)
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Chaz
Trad climber
greater Boss Angeles area
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Jul 13, 2015 - 04:43pm PT
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Harvest day for Lamb Haas.
I ended up with about a third more than I anticipated.
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Chaz
Trad climber
greater Boss Angeles area
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Jul 28, 2015 - 10:26pm PT
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Same avocado - took two weeks to ripen.
( guacamole ingredients )
Everything but the onion grew here in the yard.
Went good with this:
Santana's in Joshua Tree makes what they call a California Quesadilla - Jack cheese & fresh bell pepper - and they're damn good.
I put two bell peppers in this one. One fresh and the other one roasted.
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Chaz
Trad climber
greater Boss Angeles area
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Aug 22, 2015 - 09:05pm PT
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The natural bird spookers are surprisingly effective.
My Bhut Jolokias are starting to turn color. I'm not sure what I'm going to do with them. I've never even seen one before.
I know what I'm doing with the Jalapenos...
...canning them in sugar and vinegar.
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Charlie D.
Trad climber
Western Slope, Tahoe Sierra
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Aug 22, 2015 - 09:17pm PT
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Awesome Chaz!!!
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Charlie D.
Trad climber
Western Slope, Tahoe Sierra
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Aug 22, 2015 - 09:22pm PT
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My wifes lotuses are in their full glory......they sit in a pond, the rest of the property is hammered, damn drought!
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neebee
Social climber
calif/texas
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Aug 22, 2015 - 10:46pm PT
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hey there say, chaz... wonderful stuff!!!
and charlie D... sweet lilies...
thanks for sharing...
here is my humble garden:
not sure if this IS TOO LARGE...
will update, if need be...
am finally JUST getting the beans, too, by the way...
DID get a lot of peaches, but they were 'bugged' this time, as, i did not get to spray oils on them, as, it was too rainy, always... oh my...
but, i got about HALF of each peach, good, so i made peach-sauces...
:)
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Aug 23, 2015 - 11:16am PT
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Great posts!! I'll try to get some pictures up soon.
Chaz, you can make Yucatan relish with the Jolokias.
*Roast til soft, don't burn skins.
*Throw everything but the stems into blender.
*Add fresh squeezed lime juice and salt til smooth blended. Not too much salt.
They're all natural preservatives so it lasts a REALLY long time.
Use just dibs and dabs to sexy up pizza, eggs, soups, tacos, everything!!
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Chaz
Trad climber
greater Boss Angeles area
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Thanks for that recipe, Survival. I'm going to do that. I'm going to smoke some for a couple hours next time I do ribs before I roast them. See how that tastes.
I used a couple last week in chile.
Two Bhut Jolokias, in a 2 1/2 gallon pot of chile, gave it plenty of heat. Perfect, actually. I don't think three would have been a good idea. Normally, I'll use maybe six Haberneros and twice that many Jalapenos in a twelve-quart chile.
I didn't wear gloves when I chopped the Bhut Jolokias, and I didn't burn myself either. I was damn careful, though, working outdoors and using only one hand to handle the peppers. And - this is very important - when I was done, I remembered to wash my hands before I took a leak.
Here's a cool by-product of pepper-pickling. Last week ( documented up-thread ) I canned five pints of Jalapenos in vinegar and sugar. I cooked six pounds of sliced peppers in 3 cups of vinegar and 9 (!) cups sugar, and ended up with a little over a quart of excess liquid!
That's left over after canning the peppers. It's pretty hot - like 75% Jalapeno juice - I was surprised. I mix it in everything from meat marinades to potato salad to Bloody Mary's.
Straight, it makes great salad dressing. And even better pancake syrup. Jalapeno Pancake Syrup!
Those are fine looking tomatoes there, Neebee. I just love tomatoes. They're like junk food for me. One of my goals this year was to grow enough tomatoes for big batches ( 12 quarts ) of spaghetti sauce, and chile. So far, I've gotten enough for enchilada sauce and relleno sauce.
If I could keep my hands off of them, one day I might just have enough tomatoes to do something with.
Mr Milktoast writes:
"It must be a magnificent feeling to bring such a thing to fruition (literally). My farmer bud has suffered two orange crop failures back to back (hard freezes just before harvest) and this year his heirloom tomato crop was devastated by drought-driven field mice plagues."
There are a lot of things to like. Fresh tomatoes are so much sweeter than the ones I find in the stores, and it's good to know the guy who picked the Bell Peppers washed his hands after he crapped this morning.
Thirty years ago, when I lived in an upstairs apartment in town, my next-door neighbor grew chiles in buckets on his staircase. He grew up on his family's dairy and hog farm, and even though he didn't own a square inch of dirt, he brought in a fine crop of peppers every year on that apartment stairway. Couldn't escape the draw of the soil.
It cooled off enough to stand out in the sun today.
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neebee
Social climber
calif/texas
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hey there, say chaz... wow, i wish i had more tomatoes... love eating them fresh off the vines...
actually two folks that i knew around here, DID get some very great ones, for out here... :)
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 1, 2015 - 09:10am PT
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