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Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Monday, June 29, 2015

Our children WANT to eat vegetables, they really do!







My 13-year-old daughter was thrilled that the peak of our garden peas coincided with her week of ballet rehearsals and recitals. "Non-messy" snacks were allowed in the dressing room, and she thought the peas would be perfect. She bounced in the house after her ride home from dress rehearsal and gleefully reported that when the dancers pooled their snacks, her peas were gone in a flash. "At the end of the night the Doritos were still there!" she said incredulously. Her contribution was a favorite, and that made her feel great.

I was surprised the peas were a hit. I half-expected other kids to poke fun, the way my lunchroom pals teased Dee P. for eating raw jalapeƱos, or Jeff V. for packing sandwich ingredients singly instead of already assembled. (Given the success of Lunchables, he was on to something!) One breakfast at camp the counselor gathered kids to stare at me when I sliced a banana into my cereal bowl, voicing doubts anyone would eat such a thing.

My neighbor has twins with wildly different tastes; the daughter asks for Twinkies in her lunch, the son requests salad. Guess which one the mom calls "a weird kid?"

All of my babies started out loving vegetables. What changes to make so many children forget this about themselves? What is it about our society that labels vegetable- and fruit-loving children as the oddballs?

My daughter's experience sharing peas with her ballet class reminds me that our children really do want vegetables. We need to unabashedly keep offering them.

What are some of your children's favorites?

Thursday, June 11, 2015

How to grow peas without a trellis




By Jennifer

Pea plants want to climb and produce best when their tendrils have something to grasp. This often involves the man-made creation of a frame, such as the simple method of stakes at the end of a garden row with lines of string running horizontally between them.

Sure, that works, but guess what? You won’t need any structure at all if you plant your peas close together in blocks instead of rows. 


Think of the phrase “standing room only,” which describes an event so packed with people that there is no room to sit. If you invite enough peas to your party they will latch onto each other as they grow upward. Even the plants at the edges will be connected to the group and not fall to the ground where blossoms and pods are more susceptible to rot and pests.



I space my peas two inches apart and planted an entire 4x8-feet garden box this way this season. (That’s a lot of peas!) Far from crowding each other out, the peas grow strong. There’s no room for weeds.  You don’t need to devote an area the scale of mine –- try planting peas in a grid of 4 seeds by 4 seeds (16 seeds in a square foot). I learned of this spacing from Mel Bartholomew’s square-foot garden approach. Although I don’t have the same soil makeup he recommends, I have had great success growing peas this way.


Also, it’s not too late in the season to plant peas –- if you choose the right kind. I recommend the seed variety Lincoln, which can withstand high temperatures. These plants keep forming blossoms well into the 100-degree days of July. Then you can plant another crop at the end of summer for a fall harvest.

Thursday, August 15, 2013

Cool as a Lemon Cucumber

Cucumbers seem to be one of those vegetables that always do well for us. In the past we have grown  many varieties with success. This year we might have found a new front runner for coolest cucumber in the garden.
 
Lemon cucumbers with crookneck squash
For the first time we are growing lemon cucumbers and we are big fans. The name comes from their round shape and yellowish color. We can't tell a big difference in flavor from our other favorite variety the double yield. You might wonder why you would want a cucumber that is smaller than others and doesn't taste different. Here are a few reasons we like them.

  • They are very prolific. I think we are getting more cucumbers from the lemon cucumber than the double yield.
  • They are unique. Not everyone has them. They might be good for those of you that want to sell unique products at farmers markets. It's fun to give them away to neighbors and have them rave about how interesting they are.
  • Our kids like to eat them like apples so they are eating more of them.

What new vegetable varieties are you growing this year that we need to try?

~Michael~

Monday, August 12, 2013

Veggies in the Flower Garden

Do you grow vegetables in your flower garden? We have been growing herbs in the front flower garden for a while.  The last few years we have grown cabbage as edible decoration and find it to be a very beautiful plant. Here is a picture of one of our cabbages next to it's neighbors, mint and petunia .


On a side note, does anyone else think that the word cabbage is one of the weirder sounding words. Say it ten times. Just seems so unnatural.

Read more about edible landscaping here and here.


What edible plants do you like to add to your landscape?

~Michael~


Wednesday, August 7, 2013

Squash Bugs

I have given a name to my pain, and that name is squash bug. If you aren't familiar with squash bugs, they are angry, petty little pests that are just trying to get revenge by eating, and killing the squash plants in your garden. They are mad that they have a dumb uninspired name and they insist that in this world of political correctness we call them what they really are "Squash Insects." The term bug is just insulting to them.

Blurry image of squash bugs. It's hard to take pictures of the bugs as they curry away at the first sign of movement
You might think that I am anthropomorphizing a little too much but trust me, these bugs are out for me and trying to voice their displeasure with a vengeance. The sad part is that it is the innocents that have to suffer. My zucchini is taking the brunt of their abuse, but they also killed two of our pumpkin plants and are trying to take out my acorn squash as well.  

Plant damaged by squash bugs

I found some good information on squash bug at this link managed by the Colorado State University extension. It gives good information on the life cycle of the squash bug and it lists some  methods for getting rid of the pests.

Squash bugs are very hardy so the best way to get rid of them is to check your squash leaves early in the spring. You will see patches of eggs on the underside. I just squish the eggs and wipe them off of the leaves.

Squash bug eggs on the underside of leaf
If you don't catch them early, one of the best methods I have used to get rid of them is to lay small boards or cardboard at the base of your squash plants. Many of the bugs will hide under the boards at night. If you check under the boards early in the morning you can kill them using organic squishing methods.

According to the CSU article you can also spread Diatomaceous earth/pyrethrins applications around the base of the plan. This is an organic method, but I can't vouch for it as I haven't used it. There are also insecticides and pesticides that might work but I am not a fan of them as I want my bees to be safe.

What do you do to rid your garden of the vile squash bug?

~Michael~

Friday, February 18, 2011

A seed variety to try

By Jennifer


What ARE those?

That's the question I got all summer when I shared these prickly yellow orbs from my garden with family and neighbors.
So let's slice one open, shall we?
What do you think now?

If you guessed cucumber, you're right on the money. "Lemon cucumber" to be exact, an heirloom variety dating back to the 1800s -- and we prize heirlooms here at Backyard Farming!
A lover of all things lemon-flavored, I plucked this seed packet from the store display just for the name. Even though I soon learned lemon has nothing to do with the cucumber's flavor, just its size and color, I will definitely plant it again this season. It is easy to grow and produces crisp, crisp, crisp flesh in abundance.

The cucumbers start pale green and mature to their namesake yellow when full size, about 3 to 4 inches. The picture of my bowl full of them represents one picking, and all this from one plant! I grew the plant on a trellis. At first I'd get a handful of cukes per harvest, then as summer continued I could get this many cucumbers at once, about every two weeks. 

A cucumber variety this prolific is perfect for pickling, and that's just what I did. I picked up a bread and butter pickle mix from the canning aisle at my grocery store, and it was a breeze. The package directions were to slice, combine mix with vinegar and sugar, heat, then can. No peeling required in that recipe. If you venture into pickling this summer, have all your ingredients and supplies on hand, THEN head to the garden. Cucumbers can lose their freshness quickly, so for best results make pickles as soon after harvest as possible.

Follow your recipe precisely.

As eager (practically stir-crazy!) as I am to start my garden again this year, I actually appreciate the season of evalulation and planning that winter offers. I'd love to learn from all of you. So tell us, what are some of your favorite seed varieties? 

Give me something else that will make people say, "What ARE those?" I get a kick out of that.

Tuesday, January 18, 2011

Asian Salad

Marisa and I attended the Utah County Beekeepers association potluck earlier this month. We thought it would be good to rub shoulders with other beekeepers as we are preparing for our first beehive. I was a little nervous to go to a potluck with beekeepers.

Be honest, what do you think of when you think of beekeepers? A few words that come to my mind are (and I know I am stereotyping) holistic, healthy, vegetarian, natural, earth conscious. So I had to figure out something to take to the potluck that I thought beekeepers would approve of. I found a nice healthy recipe and added honey (since I figured beekeepers don't eat anything without honey.)

I found this recipe for Asian Salad on Food Network. I tweaked it some to fit what we had at home, and came up with this version of it. It was really tasty and Marisa loved it. She has made me make it twice since. Here is my version. I doubled this recipe to get a salad bowl full but if you are feeding 4 or 5 people I don't think you need to double it.

Ingredients

1/2 Cucumber cut into matchsticks
1 14 oz bag Broccoli Slaw ( or 10 oz Broccoli stems cut into matchsticks and 4 oz carrots cut into matchsticks)
1 14 oz can baby corn

3 Tbs Rice Vinegar
1/4 Cup Chopped Cilantro
2 Tbs Soy Sauce
1 Tbs Honey
1 Tbs Sesame Seeds
1 Tbs Grated Ginger
1 tsp sesame oil
1/2 teaspoon grated garlic
1/2 tsp Sriracha Hot sauce

Add Cut baby corn into fourths lengthwise.
Add Corn and veggies to bowl.
In separate bowl mix remaining ingredients.
Pour dressing over veggies immediately prior to serving
Enjoy

I think any crunchy veggie would be good in this salad. One ingredient that I would not omit is the sesame oil. It adds a nice nutty flavor that I don't think you can substitute for. Make sure you don't add the dressing too far ahead of serving as it will soften the vegetables up a little bit and they won't be as crunchy. I am telling you, this is a yummy easy recipe that will go into your long term recipe book. I am excited to have another recipe to use when we have more veggies coming from the garden.

Mike

Saturday, September 25, 2010

Cooking Acorn Squash

I got some acorn squash in my bountiful basket last week, when we ate them for dinner, my kids were fighting over them. So, when we got more in the bountiful basket today, I decided to share how I made them, and maybe your kids will fight over them too.
I first cut the top and the bottom off so that they would have a flat surface to sit on while they cooked. 

Next, I cut it in half....like so, and scoop out the seeds, like you would a pumpkin.

 Brush on olive oil and sprinkle with some sea salt.

If you need it quick, microwave on high for about 7-10 mins, you know when it's done when it will squish a little bit (technical....I know.)

Most things are better when baked, so if you have the time, bake at 350 degrees for an hour to an hour and a half.

Enjoy!

~marisa

Friday, August 6, 2010

Trellis Cucumbers

In years past I grew my cucumbers on the ground. As they sprawled across the garden, they encroached into the other vegetables and were difficult to harvest. They would hide underneath the leaves and I would accidentally step on them. Occasionally, one would evade my search and grow to an over-mature giant draining plant energy that could have gone into others.  

That is all over. Trellises have brought this unruly jungle under control. As my plants climb the trellis, the cucumbers hang down in plain sight. A few still hide under the bottom leaves, but I know right where to find them. Garden space is conserved as the plants grow towards the sun instead of the other vegetables. I do have to train the vines a bit. But that is just a small matter of taking an errant vine and weaving the end into the trellis. They learn pretty quickly. This year I have grown peas, pole beans, cucumbers and tomatoes on the trellises and I just love the system.
 
click here to see more on my trellis system.


by Dale

Tuesday, April 27, 2010

Pick of the Day


Mike Johnson
I have worked in the financial industry for 10 years and currently I teach people how to develop trading systems for active investing in stocks and options. As I talk to people every day they are always asking me for my stock pick of the day. Because of regulations I always have to be careful what I tell them, but I am going to share with you all my pick of the day today, CSA.
Before you all go and type CSA into your online brokerage accounts let me stop you. I am not referring to a company. I am referring to Community Supported Agriculture. We have had articles that talk about CSA’s in the past but it is that time of the year to start thinking about signing up for CSA’s again.
CSA’ give you an opportunity to buy a share of one of your local farms. This share gives you the right to a portion of the produce that the farmer harvests from his/her farm. The food is fresh, and often times organic. It also gives you an opportunity to try foods that you would not normally buy. In addition to the benefits you also share the farmers risk and if the farm does not produce you will receive smaller portions of food.
To get more information about CSA’s go to local harvest's website. On the right side of this page you can find local CSA’s by typing in your Zip Code. Support your local farmers and enjoy the benefits of fresh food.

Tuesday, April 13, 2010

You Reap What You Sow

By Mike

We have been busy getting our house for sale lately so our garden has been a little neglected. We finally got around to planting our root vegetables and our leafy greens. Check out this video about planting root vegetables. Watch for the various tips embedded throughout.



By Mike

Monday, November 16, 2009

Eat the Seasons: Spicy Yams and Kale

This past week when making my grocery list I scoured my cookbooks for some more vegetable based meals with things that are actually in season right now. I found several recipes including one for "Spicy Yams and Kale". I had made it a few years ago and remembered it being good so I added it to the list. Then each afternoon as I looked at my options for what to make I kept skipping this meal and using the others until last night when we had made everything else, our kitchen was bare and all we had left was the yams. So what did we do? We went out and got mexican. Sad, I know, but we were really unsure of the meal. But I finally got around to it and my memory served me correctly - it was excellent! Even my family had to admit it! If you're a little unsure of how you and yours will take this meal - serve it as a side to some roast chicken or the like!

Spicy Yams & Kale (recipe taken from "Becoming Vegetarian")

4 cups yams or sweet potatoes, peeled and diced in 1/2 inch chunks
1/2 cup vegetable broth or water
1 tsp curry powder
1/8 tsp each: cloves, cinnamon, cardamon and cayenne
1 cup kale or parsley, finely chopped
2 Tbsp fresh lemon or lime juice
1 Tbsp olive oil(optional)
2 Tbsp hazelnuts or almonds, sliced or chopped(optional - I never use these)
salt and pepper to taste


In a medium saucepan, combine the yams, stock and ground spices, and bring to a boil. Stir, cover and simmer 3 to 4 minutes until the yams are fork tender. Add the rest of the ingredients, and toss to blend flavors. Serve hot or chilled as a salad.

Quick and yummy - makes a GREAT lunch.

Thursday, September 17, 2009

More Of Mine


Here is our butternut squash. Like most squashes, they are very profic. They store well without much labor in preservation and so they become a staple for our autumn and early winter diet. The deep orange and slightly sweet flesh is just a taste sensation roasted with butter, salt, and pepper. They make great pies and we add them to pumpkin in our pumpkin pies to increase the orange color. I take a little one to work and cook it in the microwave for lunch. I believe that squashes are the staff of life and every backyard farm need a variety of them.

Wednesday, September 9, 2009

I'll Show You Mine


Here is our spaghetti squash off just a few plants. They are very prolific. These squash store well after washing them in water with a couple of drops of chlorine to keep them from spoiling. We will be eating them for weeks. We cut them in half, remove the seeds, and then bake them in the oven or microwave cut side down against the cooking dish to preserve the moisture. We then spoon the pulp out of the shell and serve with butter, salt, and pepper. They have a tender yellow pulp that is stringy like spaghetti. Sometimes we put pasta sauce on it. When we start eating spaghetti squash we know autumn is close at hand in our backyard farm. We love it!

~Dale

Friday, September 4, 2009

Post Apocalyptic Zucchini and Corn Fritters-Eat the Seasons Friday




If the end of the world ever comes, the first seed I will plant in my post apocalyptic vegetable garden is going to be a Zucchini. It’s not my favorite vegetable but I have never had problems growing this magical squash. Not only do the Zucchini plants I plant live they thrive and I always end up with too much of it. I ask you, what better plant to try to sustain myself with when the superbug has been unleashed, or the nuclear bombs have been launched, or the asteroid has hit the planet.

I found a great recipe for Zucchini Fritters on this link. http://www.seriouseats.com/recipes/2009/08/what-to-do-with-zucchini-and-corn-fritters-recipe.html

Here is the recipe from the article.

Zucchini and Corn Fritters

- serves 4 -

Ingredients

4 cups shredded zucchini
1 teaspoon salt
3 eggs
2 ears corn
1 small onion, diced small
3 scallions, white and green parts, thinly sliced
1/4 cup cilantro, minced
3/4 cup flour
A few good grinds of black pepper
Canola, grapeseed or other neutral oil, for pan-frying
Sour cream or Greek yogurt, for serving

Procedure

1. Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.

2. Crack the eggs into a large bowl and scramble lightly. Cut the kernels from the corn cobs and add the kernels to the bowl along with the diced onion, sliced scallions, chopped cilantro, flour and pepper.

3. Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. Add the zucchini to the bowl. Mix well to combine.

4. Pour the oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking. Drop large, heaping spoonfuls of the zucchini mixture into the pan to form disc-shaped fritters. Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside (about 2 minutes) and then flip and cook until golden brown on the second side. Remove to paper towels to drain. Add a bit more oil between batches if necessary.

5. Serve with a dollop of sour cream or Greek yogurt. The fritters should be crisp on the outside and slightly custardy on the inside.

I added some oregano and cut out the scallions. The result was amazing. I made two versions. The first was a smaller appetizer fritter that we served with some ranch (I hate ranch but I used it so the kids would eat it). It was wonderful. The outside was crisp and the inside was almost creamy. If I would have made more we would have ate more.

The second version was more of a dinner. I made larger fritters and covered them with some fresh overeasy eggs from our chickens. The yolk from the eggs and the fritters combined very well together. As you can see in the picture I added some hot sauce as well for some kick.

I know it’s not the healthiest recipe because of the oil but it didn’t seem like the fritters absorbed much oil so they weren’t too heavy. Besides, I won’t be worried about frying food when the world has ended. Sorry about the dark view of the future but I just finished reading The Canticle for Leibowitz which is a wonderful post apocolyptical book written in 1959 about what happens to the world after nuclear war. There weren’t any zucchini in the book but there should have been. They would have flourished.


--
Mike Johnson

Monday, August 17, 2009

They Grow Up So Fast


I was away at a friends cabin for a few days and Michael was busy with work so the garden was neglected for a few days. We were quite shocked to see how fast and large two of our zucchinis had grown. Our food scale only goes up to 5 lbs so we aren't sure the exact weight on these babies.

We planted heirloom zucchini this year. One of the great things about heirloom plants is the ability to collect the seeds to plant the next year. To harvest the seeds you want to let the vegetable mature and get larger than you normally would, I think these qualify the criteria.

~marisa

Tuesday, July 14, 2009

Today's Harvest

It's like Christmas in July!


1 yellow crookneck squash
2 zucchini
4 golden beets
5 carrots

~Marisa & Michael

Thursday, May 28, 2009

Chard Hit Hard


I’m a new fan of Swiss chard, after having grown it for the first time last year. Its edible Technicolor stalks – yellow, orange, red, magenta – alone would make this plant interesting. It keeps growing the more you cut. Add the qualities of leaves that can be eaten raw in salads or cooked, a hardiness that carries it through the winter, and a strong work ethic that keeps it producing even in summer heat when its taste-mate spinach has long ago bolted -- and you’ve got one versatile veggie.

Sounds too good to be true. Sigh.

Last summer when my chard plants were marked by tan, dried-up leaves, I chalked it up to extreme hot and dry July conditions. Everything else was wilted, too, and I thought water stress was the natural cause.

Chard is a biennial, meaning it grows one season and comes back the second, when it goes to seed. My chard plants sailed through winter, bursting forth with new greens early in the spring.

Yet I’ve already noticed the same sort of damage this year that occurred last, and I knew drought couldn’t be the cause so early in the game.

I more closely examined these leaves, practically recoiling upon discovering worms burrowing INSIDE the leaves, making something two-ply that I thought was just one.

I learned that leaf miners are the culprit. These maggots are the larvae of a fly that lays its eggs on the leaf. When the eggs hatch, the maggots go inside the leaves, leaving ugly black-dotted blotches in their wake. Eventually the leaves turn brown. The maggots I found ranged in size from 1/8- to 1/3-inch. After burrowing for a time the maggots drop to the ground, pupate and become another generation of egg layers in fly form.

Beets and spinach are also susceptible to leaf miners. For a leaf crop like spinach, they can be especially devastating.

By the time you see leaf damage, this downward cycle is well underway, and quite difficult to interrupt. These leaf miners know what they’re doing! As maggots they’re safely cocooned inside the leaf tissue, where two standard organic methods – handpicking them off or spraying with insecticidal soap – are thoroughly ineffective.

So what to do? My cursory research on this pest pointed to trying to kill the eggs by using Spinosad, a relatively new product, which is registered with organic growers. The eggs appear on the underside of the leaves. Long and white, they looked to me like tiny grains of rice neatly arranged in the same direction.

Another approach is to try to kill the pupae form in the soil, by adding beneficial nematodes. Using floating row covers is also said to help prevent the fly’s access in the first place. I’d be interested to know if any of you have tried these methods.

Realizing that every damaged leaf houses bugs seeking many great-grandkids, I thought it best to . . . well, nip this in the bud. I started to remove every single leaf with splotches. I cut them off with the stalk, which I separated and saved to take to the kitchen. Rather than composting these leaves, I chose to put them in the trash, because I don’t know if the leaf miners would survive the composting process. If you have chickens, feeding your brood is a great way to destroy leaf miners and their pads!

I also checked the seemingly pristine leaves for eggs. I found a few egg clusters on the top side of leaves, but for the most part the eggs were all underneath. I removed these leaves too, but set them aside for eating, since I can easily rinse or cut off the small sections with eggs.

This picture shows a plant before and after I removed damaged leaves. It was such a drastic transformation, that for the other plants I decided to save myself some time and just cut them down to about three inches off the ground. One of chard’s qualities is it will form new leaves even after such a brutal harvest.

Remember, too, that unlike spinach, chard’s stalks mean that this extreme defoliation was not a total loss. As far as I could tell the stalks were not affected by leaf miners at all. Yet from now on I’ll plant spinach and chard far from each other, so an infestation of one won’t be as likely to affect the other.

I will be more vigilant in my chard patch to remove any leaves with eggs or damage right away. I also hope that through more frequent harvest of smaller leaves there won’t be as many chances (i.e. places) for flies to take roost. If the problem persists on a large scale, however, I may dig up and destroy my plants altogether to try to get rid of these pests, and then plant chard in a new location in my garden this fall. (I saw ants tugging away what looked to me like the maggots-turned-pupae; maybe I could enlist them to help?) I’m not sure how cooler temperatures affect the leaf miner, but I will not let infested plants carry over into winter again, as I unknowingly did this time around.


Saturday, May 23, 2009

Question from a Reader-Peas

Do you stake your peas? Mine have grown so tall and now are falling over. Any words of wisdom would be much appreciated.
Thanks,
shelly

Shelly,

Michael and I have posts set up about 4-5 feet apart along our row of peas. Between those posts, twine is strung from each post in 6 inch intervals. As the peas grow, we weave the peas up the twine.


Another idea is to use bamboo tripods. Plant the peas around the base of each bamboo stick and as the peas grow you can tie them to the bamboo. Click here to view a video on how to lash the bamboo together. Last year we grew pumpkins, melon, and cucumbers up bamboo sticks and did not lash our bamboo together as nicely as the video shows, and we had no problems, so if you aren't an Eagle Scout, no worries!

Here are a few other images I found on the internet to give you some other ideas.

To all our readers out there, how do you grow your peas?

~marisa

Wednesday, April 8, 2009

Surprise....Carrots!

Michael and I have started preparing our garden plot, in doing so, we turned some of the soil and added some compost. To our surprise we had a small crop of carrots that didn't get harvested last year.

They may be small and stubby, but they are still delicious!