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Watching your food grow

Watching your food grow
Posted by Georgiaberry Mobley at 8/8/2007 5:57 AM and is filed under uncategorized

Here are squash seedlings,
ready to be set out in the garden.

Squash are some of the most rewarding seedlings to grow – if you want to start a plant with a kid this is the one to try.  It is as close to instant gratification as it gets, I think.  The seeds are large and easy to handle, the germination is very rapid, only a few days (not like the parsley that you see in the empty packs in the picture – it can take three weeks or more to sprout).  When the sprout comes up, it is usually wearing the hard outer seed coat, like a hat.  You can see this in the picture, in the lower left, a tiny seedling with a patch of bright white.  The hat falls off, and the seed leaves emerge, joyously green and very distinct from the true leaf, which emerges a couple of days later.  I don’t know if squash sprouts are edible, but they look like they would be delicious, maybe sauteed.  I might have to try that!

So, this past weekend we set out squash and more tomatoes.  It is so hot that I can only stand to be out in the garden planting in the evening, and besides it is better for the seedlings not to be transplanted in the heat of the day.  We also have three kinds of beans growing, an Italian heirloom bean “Borlotto Lingua di Fuoco,” a french fillet bean, and a snap bean.  I have some very tiny seedlings in pots for the scallions we will be eating this winter (hopefully!).

So that’s some of what is going on in the garden this morning . . .

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Anticipation

Anticipation
Posted by Georgiaberry Mobley at 8/1/2007 7:06 AM and is filed under uncategorized

This is why gardeners love to read seed catalogs – anticipation.  Mmmmm, what are we going to grow so that we can EAT IT!  I don’t see why I should have all the fun – you’ll be eating it, too.

So here is some of what I am ordering to plant for fall and winter.

First and foremost is SALAD, and I mean lettuce, red and green, romaine and buttercrunch, mixed baby greens and whole heads and mini heads and big leaves for making wraps, and mesclun – a spicy eureopean salad mix.  We have a grower with a greenhouse, so we should have access to lettuce all winter.

Then we will have finger food – and by that I mean veggies that you can just eat raw and fresh, like carrots (3 kinds) and radishes (‘Easter Egg’ and ‘Icicle’ and french breakfast types), and sugar pod peas and snow peas – kids love these peas, they are like garden candy.

We will be trying brocolli and cauliflower – ours is not the ideal climate for these but nothing ventured, nothing gained, as they say.

And scallions.

And greens – I long for greens during the heat of summer.  Besides our southern favorites, turnip greens and mustard greens (don’t worry, I’ll walk you through the prep for these, and they are delicious) we will have the asian greens that I love – bok choi, for instance – and kale and swiss chard (see the picture above).  Also beet greens and the beautiful beets that go with them, including the ‘Chiogga’ beet that is the gourmet favorite.  If you have only ever suffered through a beet from a can, you are going to be amazed, and they are packed with nourishment.  And it is a little tricky, but we are going for spinach, probably in the early spring, not this fall.

And whatever else we find that is good to eat!

We are entering a lull right now – in between the flush of summer crops and the onset of later plantings, when the oppressive heat is hard on the grower and plants alike.  It is times like this that it helps to look to the future – anticipation!

Oh and speaking of anticipation, I am buying lots of baby chicks in the next few weeks because the demand for eggs is huge!  Rhode Island Red brown egg laying hens is what I am going for, and I found them locally so they don’t have to suffer through the mail.  They will be raised from hatching with plenty of space and a clean pen so there is no need for the routine antibiotics that factory produced chickens get.  I’ll post a picture of the chicks when I get them.  So cute!  About a month from now . . .then a few months more until they begin to lay eggs.  Lots of eggs!

What do you want to eat?  Email me at georgiaberry@yahoo.com or call 870-653-3062 or leave a comment and we’ll consider the possibilities.

Disclaimer! — Please keep in mind that there are many variables when growing and I am not promising any of these veggies – but I am promising that, like always, I am doing my best to grow healthy delicious produce for all of us, and it usually works out!

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A look inside the bag . . .

A look inside the bag . . .
Posted by Georgiaberry Mobley at 7/20/2007 4:22 PM and is filed under uncategorized

Whats in the bag?

What's in the bag?

In the previous entry there is a list of the contents of the bag – here I spread it out on the table and took a picture.  Remember – the bag is different each week!  This is just an example of what was in the bag on one particular and unique week.  Probably no combination will ever be repeated.

I think this was the last week for blackberries.  The season is over.  I don’t know what fruit we’ll have next week – maybe none.  Maybe I’ll find some melons.   I can get asian pears, but I don’t think they are ready yet.  I fear the peach situation is dire due to this spring’s late April frost, but I am asking around.  And they are not going to be organic – certified or otherwise.  I haven’t met anyone here locally that can produce any quantity of marketable peaches without having to treat some fungus or blight  or something.  Peaches are a hard crop to grow, and expensive to grow also.  I’ll keep you posted.

To place an order call 870-653-3062  by Wednesday for delivery on Friday of that week.

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July 20-27, 2007 What’s on the menu this week . . .

July 20-27, 2007 What’s on the menu this week . . .
Posted by Georgiaberry Mobley at 7/19/2007 4:25 PM and is filed under uncategorized
‘Gold Rush’ and green zucchini
Yellow squash
Blackberries
Slicing tomatoes
Cherry  tomatoes
Bell Peppers
White corn
‘Yukon Gold’ potatoes
Farm fresh eggs
Fresh basil – for the tomatoes
Fresh chives – for the potatoes
Fresh rosemary – for the potatoes

The tomatoes are looking better since we have had a few days of sunshine – finally!  It seems like plants in the cucumber-melon family have been hit the hardest by the last few weeks of rain and cloudy weather.  They just have not been growing – hopefully they will make up for lost time and give us some sweet melons soon.  I want cantaloupe!  And my basil has grown more in the last two days than it has in the last six weeks.  I am happy about that!

Here is a recipe for this week:

Ginger Rice

3-4 cups hot freshly cooked rice – any kind works, brown rice is very good
1T butter
2-3 cloves finely chopped fresh garlic (or more if you like)
2-3 T finely chopped fresh gingerroot
3-5 T good tamari, shoyu, or soy sauce – bring out the good stuff
1/4 – 1/2 cup grated Parmesan cheese – not shredded, the texture isn’t right
a handful chopped fresh parsley (optional, but do not use dried)

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