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May 15, 2013 6:41 PM CST
|Just had to share this photo, I love the colors and textures.|
May 15, 2013 8:11 PM CST
May 17, 2013 9:08 PM CST
|Here is a Bok Choy that overwintered and then bolted. It got up to 5-6 feet, but those photos aren't downloaded yet.|
And another Brassica that overwintered and then bolted:
Spigariello Liscia / Broccolo Spigariello Brassica oleracea var. 'Spigariello'
Just because it ISN'T complicated doesn't mean I can't MAKE it complicated!
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May 18, 2013 10:11 AM CST
|Very pretty salad Arlene. Rick, I often have left bolted and flowering brocoli in my garden. |
The prettiest veggie I grew was that Bright Lights Swiss Chard. I thought it looked good enough to be an ornamental plant. I didn't really love the flavor though so its not back this year.
May 18, 2013 10:46 AM CST
|Nasturtums I always plant here in what I call my nasturtium tower. I just plant seeds. |
And I use cover crops of Crimson Clover and Hairey Vetch as ornamental plants along the side of the house.
May 18, 2013 3:02 PM CST
|Rick, too funny! I just used some Chinese cabbage flowers from last fall planting in one of my bouquets at market today and it was one of the first sold!!!|
We always let some go to seed and try to save some of the seeds.
Rita, you must not have fixed the chard right!
We grow Bright Lights also and love it. Sell a lot at market too. Just chop it up, throw the stems in a hot pan with oil and cook a few minutes then add the leaves and cook a few minutes. Add some bacon bits and shredded swiss or parmesean cheese and cover just until cheese is melted. DELICIOUS!
My daughter is growing it this year as an ornamental plant.
May 18, 2013 3:11 PM CST
|I tried it raw to add to salad, I never cooked it.|
May 18, 2013 3:13 PM CST
|Oh, that's probably why then. If you get a chance, try it cooked. Very healthy for you as well. Lots of iron.|
May 18, 2013 3:24 PM CST
|I had kale last year, cooked the kale but did not like it. I was gonna try the regular green chard this year but just never got seeds or plants. Maybe next year. |
I do really, really like to eat salads so am always looking for salad type greens. But I also just love, love a nice cucumber and tomato salad.
May 18, 2013 3:58 PM CST
| I don't like kale either! We grow it but I usually give it to the chickens! |
One vendor told me to shred it and massage it to tenderize it then add a vinegarette with strawberries and pecans so I'm going to try again. Now kale is supposed to be really healthy too!
May 18, 2013 4:04 PM CST
|I know kale is really good for you so I tried. But no, I did not like the kale.|
May 18, 2013 4:13 PM CST
Sep 18, 2013 11:48 PM CST
|If you're looking for a milder-flavored chard, try "Perpetual". I find it to be more spinachy and less beety, when compared to any of the colorful mixes. It's also resistant to bolting (hence the name), which is a nice bonus.|
For kale, grow it in cold weather - light frost breaks down some of the starches into sugars. It can get quite bitter in the heat. Arlene, you're in the same zone as me, so you can probably grow kale as a winter crop, though Rita will need to aim for spring or fall unless it can be protected from the worst of the freezes. In fact, in mild years, even chard will stand a zone 8 winter for me, though I don't think the flavor benefits from frost. If you're using the kale raw, just pick the young, tender leaves, and they will also be milder. I don't find a lot of flavor difference in young versus old leaves of chard, though I still prefer the younger ones in salads due to their texture.
Either one will taste milder cooked. Throw a handful of leaves into your minestrone instead of spinach, and you'll hardly notice the difference. Eating a bowlfull raw as salad may be healthy, but it's going to have the strongest flavor because there's nothing to mask the greens.
Sep 19, 2013 5:24 AM CST
|I agree Arlene, and loved the lettuce pick. Your picks were really nice too Rick. I like greens in seed a lot too...|
I plant Winter Veggies in all the empty voids and planters in the front gardens when everything else is brown, burnt, and bleak... These are from last February...
Sep 19, 2013 7:13 AM CST
|Very nice, David!|
I suppose to stay on topic I should share some art...
I posted this one as a "What is this?" on Facebook. Even the veggie growers among my family/friends took quite a while to figure it out, but I bet ATPers will know.
New growth on a sweet potato. I thought the color was out of this world.
Corn silks in a sunbeam
My mom never taught me not to play with my food. All in all, I think that's a good thing.
Sep 19, 2013 7:16 AM CST
|Do veggie flowers count? Most of these are edible in their own right, but I'm not sure about the okra.|
Even disease can be beautiful: cucumber mosaic virus
Sep 19, 2013 7:20 AM CST
|Great pics. Its a Lemon Cucumber! I grew a batch this Spring.|
Sep 19, 2013 7:23 AM CST
|Yep, you got it! |
And thanks! I think most anything can be as beautiful as art if you look at it the right way.
Sep 19, 2013 7:24 AM CST
|forgot the pic!|
Sep 19, 2013 9:31 AM CST
|Nice everone, nice!|