Monthly Archives: October 2009
I know I skipped the Friday PhotoEssay last week, so the photos may be from last week or this week.
Have a great weekend!
Yes, the Swiss Chard is still going strong! We had the 2 bunches from Tuesday to use, and I decided to find a tasty, simple salad recipe to try for Master Gardener Basic Training today. I did find and make a recipe, but unfortunately I was delinquent in my picture taking, so you’ll have to go to the sources to see a picture.
A big bunch (maybe 2 bunches) fresh Swiss Chard, leaves and part of stems sliced
Some baby kale leaves, because I had them
1/4 cup olive oil
1/4 to 1/2 cup red wine vinegar
1/4 cup orange juice
2 tablespoons dark brown sugar
Craisins (I had orange flavored ones to use up.)
Salt and pepper
2-3 oz. of crumbled blue cheese.
It was pretty delicious!
Folks, this is why it is a good idea to plant apple varieties that are resistant to Cedar Apple Rust in Kansas:
These are Cedar Apple Rust galls that I’ve found growing on the cedar trees as I’m out walking during lunch. They look like coppery balls right now. Come next spring, they will look like this.
Well, we did have our first frost last night, although I’m not sure the temperatures actually got down to below freezing. Ah well. The cannas and few remaining annual flowers are gone, leaving huge mounds by the compost bins. The fruit are still in place, waiting the go dormant, and the fall vegetables are still growing quite contentedly.
We harvested a whole bunch of salad greens this week, using the “cut and come again” method. Basically, we cut all the leaves off each row of salad mix or lettuce about an inch from the soil level. The plants will keep putting up new leaves until it gets too cold.
We harvested 24 oz of baby salad mix from the Family of 4 Garden today, as well as 2 bunches of Swiss Chard. I know, I know…it just won’t quit coming!
24 oz of baby salad mix @ $0.64/oz. = $15.36
2 bunches of Swiss Chard @ $2.00/bunch = $4.00
Weekly Total = $19.36
Yearly Total = $327.23
Can I remind you again to go take our garden polls? Thanks!
No, we didn’t have pumpkins in the Demo Garden this year. Did you really think we could have something in the garden that I haven’t showed you at least 3 times already? However, I did buy a cute 8″ sugar pie pumpkin at the Farmers’ Market here last Saturday. I wasn’t going to, but my husband convinced me. Something about Pumpkin Custard…
I found this really simple recipe for roasting a whole pumpkin, and decided to try it out. Basically, wash your pumpkin, rub it with oil, then put it in the oven for about 1-1 1/2 hours at 400 degrees.
Here’s the mashed pumpkin. I smashed it with a spoon, the ran it through our little food processor. We ended up with enough pumpkin to equal 2 15-oz cans of canned pumpkin plus a little leftover. We ate the leftover for dinner, and I even ate it without any additional seasoning. Yum!