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potatohead
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« Reply #360 on: June 25, 2012, 12:49:01 PM » |
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Your hard work obviously is paying off. It's all beautiful!
Your cantaloupe-is that in a mesh bag to protect it from bugs, or is it acting as a hammock to hold it up to the trellis? What is that fabric?
Thanks!
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butterflygirl67
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« Reply #361 on: June 25, 2012, 12:57:30 PM » |
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Your hard work obviously is paying off. It's all beautiful!
Your cantaloupe-is that in a mesh bag to protect it from bugs, or is it acting as a hammock to hold it up to the trellis? What is that fabric?
Thanks!
I am mainly using the mesh bags to protect the cantaloupe from insects and critters. It has worked remarkably well so far. Most of my cantaloupe developed on the vines running on the ground rather than on the trellis, but I did use the drawstrings to tie one of mine that was higher up to the trellis. It seems to work well. I got the bags here. http://www.amazon.com/flip-tumble-5-Pack-Reusable-Produce/dp/B002UXQ7QQ/ref=sr_1_1?ie=UTF8&qid=1340643279&sr=8-1&keywords=mesh+produce+bag |
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26 EBs (holy crap!!); third year
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potatohead
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« Reply #362 on: June 25, 2012, 01:31:00 PM » |
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Great idea as it serves 2 functions. Thanks!
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butterflygirl67
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« Reply #363 on: August 13, 2012, 12:29:55 PM » |
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It has been very busy the last few weeks. Critters and disease have been very destructive to my gardening efforts. My melon and cucumber transplants mostly didn't make it. I think it was a combination of heat, bugs and maybe a disease. I am going to try to start some more this week for Fall. My green beans and black eyed peas have been stripped down to the stems. I will probably try some more beans. My hot peppers and eggplant are doing fine, but some thing is eating all the eggplants and peppers. Fall tomatoes are growing and starting to bloom, but it is too hot for fruit to set. Swiss chard is very happy. Now I have to find out if I like it   Untitled by butterflygirldesigns, on Flickr  Eggplant 8/13/12 by butterflygirldesigns, on Flickr  Hot peppers 8/13/12 by butterflygirldesigns, on Flickr  stripped green beans 8/13/12 by butterflygirldesigns, on Flickr  Swiss Chard 8/13/12 by butterflygirldesigns, on Flickr |
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26 EBs (holy crap!!); third year
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baileyj
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« Reply #364 on: August 16, 2012, 06:33:58 PM » |
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Butterflygirl,
I mix my swiss chard (not sure I like it either)...with Spinach !
You don't even notice a change in the taste...I have done up to a 50-50 mix...
Mostly I have done about 75% spinach and 25% Swiss chard...working toward plain swiss chard.
I think if you pick the chard early, rather than let it get really huge....it is much like Spinach.
Good Luck,
Judi
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Deb
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« Reply #365 on: August 17, 2012, 05:19:54 AM » |
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I've decided I like chard better than spinach. Chard isn't slimy when cooked like spinach usually is.
The stems take a little longer to cook than the leaves, so I pull them out and dice them and cook with onion/garlic before I stuff the pan full of leaves. After the leaves wilt I add a splash of vinegar and grab a fork. ;>
One night I had so much fresh chard, I pulled the stems, cut into about 1.5" lengths and cooked them like green beans. Hubby looked at the bowl, asked what it was, and went back for 2nds.
I used raw stems like I would normally have used celery in some tuna salad. It doesn't taste like celery, but it has a nice crunch.
Deb
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mjb8743
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« Reply #366 on: August 17, 2012, 12:31:08 PM » |
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One night I had so much fresh chard, I pulled the stems, cut into about 1.5" lengths and cooked them like green beans. Back in the day, (in France?) chard stems were cooked like asparagus, and the leaves were pretty much discarded. Nowadays, the stems can be cut out, cut into 2" pieces and braised in butter. Oh, and BTW, the stems have a high concentration of iron. One of my fav veggies. Mickie |
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111 EBs and growing... so how come there are never enough boxes??
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corinne
Jr. Member
Posts: 28
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« Reply #367 on: August 17, 2012, 04:24:59 PM » |
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Ahhh! I thought the avatar looked familiar!  Now I have someone to bring all my EB questions to for good growing! Great photos of your gardens,BG!!!! Corinne |
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jccarter
Sr. Member
Posts: 136
Zone 6/Zone 7B depending on the website resource..
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« Reply #368 on: August 17, 2012, 04:53:32 PM » |
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Back in the day, (in France?) chard stems were cooked like asparagus, and the leaves were pretty much discarded. Nowadays, the stems can be cut out, cut into 2" pieces and braised in butter. Oh, and BTW, the stems have a high concentration of iron.
One of my fav veggies.
Mickie
I did not know this! We eat the stems anyway, but I will have to try and prepare them both like asparagus and the braising in butter idea. Yay! I'm going to try this tonight actually. Thanks Mickie!! Cheers, J.C. |
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"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." ~Terry Pratchett, The Bromeliad
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butterflygirl67
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« Reply #369 on: August 18, 2012, 07:14:24 AM » |
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Ahhh! I thought the avatar looked familiar! Now I have someone to bring all my EB questions to for good growing! Great photos of your gardens,BG!!!! Corinne Hi Corinne!n Glad tonseenyou over here |
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26 EBs (holy crap!!); third year
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