Monthly Archives: August 2016
When we have some less common veggies in the garden, I always try to cook something with a few of them to show how they might be used and to give them a fair taste test. Many of you know that I’m not a huge fan of eggplant, but I decided that I should give an eggplant dish a try anyway. I also made stewed okra and tomatoes, because I’ve never really cooked with okra before and wanted to try it in a form other than breaded and fried.
First up: Thai Fried Eggplant with Basil
I like Thai food, and we had all the recipe and sauce ingredients on hand, so it worked out well. I used the green Oriental eggplant, the yellow ‘Escamillo’ sweet peppers and one of the purple sweet peppers, one of the Round Purple Asian eggplants, a red onion from my home garden, and a couple ‘Gong Bao’ peppers from my home garden in place of the serranos. I also used Thai basil rather than regular sweet basil.
I found the sauce to be a little heavy, flavor-wise. It probably needed a bit more acid, maybe some lime juice. Overall, it wasn’t bad (for eggplant). The texture still isn’t my favorite, but it wasn’t completely distasteful.
Next up: Stewed Okra and Tomatoes
I used the okra and tomatoes from the garden, including some of the big okra that is larger than would typically be ideal. The ‘Ladyfinger’ okra that we are growing is supposed to be tender and usable even at larger sizes, so I wanted to test that out. I would say that it was nice and tender after the stewing, up to about 10″ long. After that, the pieces were still a bit fibrous and woody. I doubt a longer cook time would have solved the problem.
Both recipes were fairly easy, did a nice job featuring the vegetables, and were tasty. If you are looking for a recipe to use for eggplant or okra, give these a try!
We have been busily harvesting a number of vegetables – especially peppers and tomatoes. I’m pretty pleased with most of our tomato varieties. Although some have had cracking issues, most of them have been yielding pretty consistently.
Every week the garden feels more and more like a jungle. For better or for worse, not much has really started dying off yet. Usually by this point in the season, there are things that are clearly going downhill. At the moment, everything just continues to encroach on the aisles.
The first flush of peppers on the ‘Escamillo’ sweet pepper plants has finally ripened to the golden yellow color. The plants had a very good initial yield. I hope they can set and ripen another flush of fruit before it gets too cold this fall.
We harvested a whole bag full of the ‘Fushimi’ peppers from the Oriental garden. These peppers are not supposed to be hot (despite their appearance), and they are often sauteed in oil and sprinkled with salt as an appetizer. I’m hoping to have time to try that recipe out soon!
If I’m honest, the ‘Lucky Tiger’ cherry tomatoes still look a bit sickly in color to me. The plant all of a sudden had tons of ripe fruit. Despite this pile, at least this many were thrown away due to significant cracks.
We harvested the first of the Korean Golden Honey Melons last week. They are very cute! They do taste exactly like you expect an Asian melon to taste like (if you’ve had the opportunity to try them before). Meaning, don’t expect the sweet cantaloupe or watermelon flavor we are used to! Most Asian melons are a little crunchy and have a flavor more like a sweet cucumber than a melon. The flavor is often a little floral and mildly sweet, compared to the high sugar content of an American melon.
We’ve harvested the first handful of the hot paprika peppers (‘Leutschauer’) and they have taken up residence on my office table to dry. They will dry naturally if they have reached the point where they are starting to get just a little bit soft and wrinkly on the plant AND if there is no damage to the fruit that will let decay get started. The best thing to do would be to put them in a dehydratro, which I may do if we have enough at one time.
Have a great weekend!
We have hit our stride with summer produce over the past couple weeks, and unlike some years, there really aren’t many signs of decline around the garden…yet.
Although, in the interest of full disclosure, we did remove the cucumbers that were in the accessible beds. They were pretty sad at this point. The rest of the garden looks a little bit like a jungle. I find myself dodging plants that are trying to take up space in the aisles when I walk through the garden.
We chopped and incorporated the other areas of buckwheat this week. One section was to prevent it from going to seed. The section pictured here we needed to clear so we could plant fall veggies in a couple weeks. A couple of our Master Gardeners brought hedge trimmers to do the chopping step with the buckwheat, then we used spades and garden forks to turn it under.
Here’s the post-turning shot, in case you were curious what it looks like. It takes buckwheat only about 2 weeks to decompose sufficiently once incorporated.
Some of the purple peppers are beginning to color. This variety turns orange, then darkens to red. I think this in-between stage is a pretty cool look!
The Chinese Long beans are starting to produce, which is always fun. The challenge with them is that I’m always torn between the desire to leave them on the vine to see how long they get and knowing that for optimal eating quality they should be picked at about 12″ long.
We harvested the bulk of the grapes from our grapevine this week. We have a ‘Himrod’ grape, which is a green-gold, seedless table grape. The skins are a bit tough in some cases, but the flavor is exceptional. They taste nothing like grocery store grapes.
Just to wrap up for today, another quick look at our Pollinator garden. Since our last look, the passionflower vine has reached the top of it’s trellis. Everything else seems to be doing well, and we have had some caterpillars on things.
Have a great weekend!
Many years, fall is my favorite time in the garden here in Kansas. The tricky thing is getting yourself into a “fall” mindset when it is still blazingly hot in early August. Yes, now is the time to plan, prepare, and plant your fall vegetable garden!
We started seeds for some of our fall plantings about 4-5 weeks ago: broccoli, cauliflower, Japanese winter bunching onion, kale, and bok choy.
I moved them outside onto the table near the building last week, so they don’t look quite this nice anymore. The flea beetles are going to do a number on our fall brassicas, I’m afraid.
Despite the heat, I wanted to get at least some of these plants in the ground, because they are drying out too fast in the cell trays.
Timing isn’t too critical on some of these, but the broccoli and cauliflower may not have a long enough growing season if we don’t plant them soon.
We also have a number or root vegetables that need to be planted soon if we want to get a good crop.
Things like lettuce and spinach need to wait a few more weeks, because the soil is just too warm to plant now. They also grow faster, so we can afford to wait a bit longer to plant.
In preparation for planting some of our root vegetables next week, we put a thick layer of straw mulch down in some of the planting areas. Organic mulches like straw can cool the soil up to 10 degrees in addition to helping with soil moisture. Hopefully we’ll get better germination because of the straw.
For more ideas and techniques about fall vegetable gardens, here are several posts about fall gardening from a few years ago: