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Onyx2201
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Registered: 07-2006
Location: An alternate state of attitude
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Re: My Empty Garden
I grow daylilies. They are just beginning the early bloom cycle and I will have tons of color. this year I added Calla lillies and some other stuff that looked like daylilies, but aren't. I', also trying my hand at peruvian daffodils.
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Life is a banquet and most poor suckers are starving to death.
-Auntie Mame
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Apr/29/2007, 1:46 am
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FeedYourHead
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Registered: 05-2006
Location: NorCal
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Re: My Empty Garden
quote:
Onyx2201 wrote:
I grow daylilies. They are just beginning the early bloom cycle and I will have tons of color. this year I added Calla lillies and some other stuff that looked like daylilies, but aren't. I', also trying my hand at peruvian daffodils.
hi onyx!
a few years ago I put in some peruvian daffodils - didn't do so great for me - but they might not have liked the soil, or the climate - good luck -let me know how they go for you
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Apr/29/2007, 2:01 am
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suzidfloosey
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Re: My Empty Garden
Well my darling youngest son (aged 5) bought me some seeds for my birthday recently. They needed to be planted in April (annual flowers - multi coloured chrysanthemums) and there was no sign of hubby getting a patch dug - I do the weeding/planing/watering but my back won't tolerate the digging. Anyhoo...I spotted 4 tires that were there a while down the field and dragged them up, filled with compost and they are now my 4 newest planters - how white trash is that!! LOL!! I'll get some trailing lobelia next month and plant around edge so that the tyres are covered in the summer! LOL! At least I'll see some colour anyway.
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Anyone who lives within their means suffers from a lack of imagination.
Oscar Wilde
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Apr/29/2007, 7:42 am
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1lost1
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Registered: 10-2006
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Re: My Empty Garden
Peruvain Growing Tips
My grandmother always did dafodils (she called them jonquils) along with iris and gladiola's. She has an amazing green thumb. Guess that's why I like to tinker outside as much as I do. She had beautiful flower beds everywhere. She is now quite a bit older (90's) and has scaled back some no longer doing the roses or the huge vegetable garden, but she still does several beds and hasn't lost her touch.
Haven't decided yet what I am planting, I try and mix it up each year. It's still early in the season for us. I know for certain I am going to try the morning glories from a planter that Wolfram walked me through. I loved morning glories as a child. As far as the beds go I have no idea. Having the baby who will be outside tinkering behind me I have to make sure I oick stuff that if she is messing with won't be the death of her :omg:
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Apr/29/2007, 9:36 am
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indicaspice
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Re: My Empty Garden
I miss having a flower garden. I had some lovely plants too, a beautiful clematis that was halfway up the side of my house, honey suckle, and of course my favorite flower of all, pansies.
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Apr/29/2007, 8:07 pm
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1lost1
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Re: My Empty Garden
Love pansies thinking about having some this year. My grandma loves clematis had a beautiful bed of it on one side of her house. The snakes love the bed, I don't see the clematis but know its beautiful :omg:
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Apr/29/2007, 8:48 pm
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Grannyx16
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Location: Tennessee, US of A
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Re: My Empty Garden
I have what my Mom refered to as a Grey Thumb...I can only get certain things to grow...
Normally Flowering plants die shortly after I start tending to them...the only exception is Roses and Mum (the latter I guess because it's my Birth Month Flower).
But what I'm extremely prolific at growing is any kind of Vegetable...but this year nothing is going right...I think mainly because of that WEIRD WEATHER WE HAD IN APRIL (here it was a hard freeze for almost 2 weeks in the middle of the month). It killed all my seedlings that I had planted almost a month earlier, so I had to start over...finally got about half of my original number of plants into the ground near the end of May...
I've only harvested about 18 or so Eggplants 2-3 Bell Peppers and now even though all the plants are loaded with vegetables they are all dying and the vegetables are now prunes...
The only thing I still have produce (and I'm not sure for how much longer as the plants are starting to whither in this 100+ heat) are my Tomatoes but they're still not as big as they should be.
I know its the heat that's killed all my plants but at least I got a few good meals out of Eggplants....I will try again next spring...and hopefully they'll do better.
--- My Blog: Cross Country Trek By Horseback
Reading: 15 pges a day of the Bible & Book of Mormon
Writing: Cantor Mysteries-Eyes of the Killer(book ! of 4) |
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Aug/15/2007, 12:03 am
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1lost1
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Re: My Empty Garden
I work with a younger guy he is one of 10 kids... they farm plants and veggies. He stopped in on Sunday had corn that didn't sell as well as a few eggplant and squash. I took the corn ~ and honestly in 38 years I have neevr tasted better. I don't care for squash and had no idea what to do with eggplant.
Went over to my friends house ~ was thinking maybe Olivia would have a bite to eat over there with him (she has been horribly sick) she wouldn't. He prepared that squash (Tim also dropped him off a care package) and I am telling you what Squash is my new best friend. Wow was it scrumptious.
We're looking into how to cook eggplant to try. Tim said he likes to bread it like chicken and fry, so we will probably try that.
The weather has been so funky/odd. My porch baskets didn't do well this year. So I have had 2 back to back bad years. Hoping next year will be better as Olivia will really enjoy tending to them by that time. Thinking we will do a very small garden for her to learn as well.
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Aug/15/2007, 11:53 am
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Grannyx16
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Re: My Empty Garden
Lost below is how to prepare as well as several recipes...I have heard of people putting Eggplant in Salad (sort of like putting Cucumbers in a salad. Once you've tried Eggplant you will love it...it is so heavenly.
EGGPLANT
(Preparation & Recipes)
Preparing Eggplant:
Cut of end pieces and peel.
Slice eggplant to the desired thickness (1/2” if you prefer them to be crispy, ¾ or 1” if you like them moderately crisp on the outside)
Lay slices on plate lined with a couple of paper towels.
Sprinkle each piece (both sides) with salt cover loosely with saran wrap or foil and place in refrigerator for 1 hour.
(Explanation for above preparation: Removing the skin, removes the bitterest part of the Eggplant. By 'Salting' the slices you remove the excess water and any residual bitterness that might still be present)
Recipes that follow will not include the above prep instruction but should be followed prior to including Eggplant in recipe.
FRIED EGGPLANT;
1-2 Whole eggplants (prepared as instructed)
1-2 egg(s) beaten with a little milk (place in bowl with a flat bottom that is as large as the largest slice of eggplant)
Batter: (mix the following in a shallow bowl)
1 Cup Seasoned Breadcrumbs (Italian has the best flavor)
¼ cup All-Purpose Flour
Seasoning—because of the Italian flavored BC you might want to add a couple shakes of Seasoning Salt, pepper and Garlic Powder..otherwise use your imagination and add the seasonings that you prefer.
Heat 1” of oil in a frying pan to a moderately high/medium heat.
Dip slices in egg (coating both sides),then coat with breadcrumbs (both sides)...place in moderate hot grease and cook until each side is golden. Lay cooked pieces on oven proof dish (lined with paper towels) and place in oven that has been set on 'WARM'...This will keep them hot while you're cooking the remaining slices.
ALTERNATE COOKING METHOD;
My dad would occasionally cook the eggplant in a deep fryer..but unless you have a rather large one this method would take a lot longer as you don't want the pieces touching (too much) while you're cooking them...although the actually cooking time for each slice is a lot less than pan frying time.
Serve with Mashed Potatoes, green vegetable (of choice) and gravy (I prefer brown or mushroom gravy—others may prefer a white gravy---2 TBSP butter/margarine, 2 TBSP Flour, salt and pepper to taste, 1 C Milk....melt butter in saucepan stir in flour and seasoning until a thin paste is obtained. Gradually stir in milk...Stir continuously until desired thickness is obtained—if you prefer a thinner gravy use only 1 TBSP of flour)
Must of the following recipes require the be fried first as the Fried Eggplant recipe called for...but if they are going to be cooked for a longer period only fry the Eggplant long enough to change the color of the batter to a very light brown/gold.
EGGPLANT PARMESAN
Prepare Eggplant as instructed in Fried Eggplant recipe but cook only until the slices are just beginning to turn brown/golden..do not over cook.
Set oven for 350 degrees
½ cup grated Parmesan Cheese
¾ cup shredded Mozzarella Cheese
Mix together and set aside
1 large jar of your favorite Spaghetti Sauce
In a sheet cake pan pour a thin coating of sauce.
Place cooked Eggplant on top of the coated pan.
Using one/fourth of the cheese mixture sprinkle over top of Eggplant. (the slices can be touching/overlapping)
Pour (and spread out evenly) the remaining Sauce over the layer of Eggplant
Top with Remaining Cheese mixture
Bake in oven for approximately 15-20 minutes (or until the sauce is bubbly and the cheese is melted)
Serve over (or on the side) Spaghetti or Fetticini pasta.
EGGPLANT LASAGNA
Prepare eggplant as for Parmesan recipe.
Prepare (cook) Lasagna noodle as directed strain and set aside.
Preheat Oven to 350 degrees.
In bowl mix together:
16 oz Ricotta (or cottage Cheese/small curd)
1 ½ cup shredded Mozzarella Cheese
¾ cup grated Parmesan Cheese
Coat bottom and sides of baking dish with oil, then pour a thin coating of sauce to cover bottom of pan.
FIRST Layer:
lay Lasagna pasta along length of pan until bottom is covered. Place a layer of Eggplant on top of Noodles (do not overlap), then pour a thin layer of sauce over eggplant. Sprinkle Cheese mixture over Sauce.
Repeat until you've made at least 3 layers...keep the last layer Cheese free,
Bake for 30-45 minutes covered loosely with Foil. The last 10 minutes remove foil and sprinkle the remaining cheese over the top..bake until cheese is melted and slightly toasted.
Serve with Garlic bread/toast.
EGGPLANT ALFREDO;
Prepare as directed for FRIED EGGPLANT.
In sauce pan;
Melt 2 TBSP Butter/margarine
add (until a thin paste is reached )
1-2 TBSP Flour
1 TSP minced Garlic
1 TSP minced Onion
2 TBSP chopped Parsley
Gradually pour in;
1-2 Cups Milk (or heavy cream)
Stirring continuously until it just starts to thicken
Add (stirring continuously) 1/3-1 cup of grated Parmesan Cheese.
Serve both the Eggplant and Alfredo sauce over your favorite noodles/pasta.
Another great Alfredo Sauce recipe follows...this one takes a little longer to prepare but is 10 times better than the above if you LOVE the TASTE of GARLIC....
3 Fresh large Garlic Cloves-minced
¼ cup freshly minced onion
2 Tbsp butter or oil
2 cups HEAVY CREAM
Garnish with 'FRESH' chopped PARSLEY
½ cup Parmesan Cheese (even better if this freshly grated and not the canister cheese)
Saute the Garlic and Onion together until the onions start to turn translucent and the Garlic is very aromatic.
Slowly stir in Cream and allow to come to slow rolling boil, stirring constantly. Gradually add Cheese until smooth...
Sauce should begin to thicken shortly after the cheese is added. Pour over pre-cooked Chicken, Eggplant or Fish and bake in Oven at 350 degrees for approximately 10-15 minutes.
--- My Blog: Cross Country Trek By Horseback
Reading: 15 pges a day of the Bible & Book of Mormon
Writing: Cantor Mysteries-Eyes of the Killer(book ! of 4) |
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Aug/15/2007, 8:13 pm
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1lost1
Minion of Mayhem
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Re: My Empty Garden
Wow Thanks bunches ~ as soon as I get the baby on the mend, we are going to try these out. I might even have Jimmy my friend and neighbor get a couple from Tim for the weekend. If they taste half as good as they look I will love them. I think they are nifty looking.
Thanks for sharing Granny, I appreciate it.
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Aug/15/2007, 9:08 pm
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