Let's Get Dirty

A gardening blog for adults who still love to play in the dirt.

Send stories and pictures of your horticultural adventures to letsgetdirty@gjsentinel.com.

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These mushrooms are safe

By Penny Stine
Friday, November 21, 2014

I blogged about the mushroom box I bought from Park Seed back when I received it in the mail and got it started at the end of October. It took a couple of weeks, but once they got serious, they got serious about growing. This is what the mushrooms in the box looked like on Tuesday.

 

This is what I saw on Wednesday. I picked the one in the corner that was starting to look like an upside down umbrella.

 

 

 

The pic below is what was in the box on Thursday.

Holy cow, that’s a lot of mushrooms! We had a stir-fry with three portabellas, a couple of leeks and some broccoli, all of which came from my garden.

After I picked some of the mushrooms, I could see more little ones forming. I’m keeping track of how many I get from the box, so I’ll be able to tell whether it’s cheaper to just go buy mushrooms at the store or grow them in a spare room. I do know, however, that buying mushrooms isn’t this much fun. 

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Time to give up

By Penny Stine
Wednesday, November 19, 2014

 

Sad to say, but I’m pretty sure it’s time to give up on the Brussels Sprouts. I left them in the ground after I pulled most things because I read that they do well after a light frost. It’s supposed to make them sweeter.

The problem is that I needed that light frost to make them bigger.

As you can see, the plant is kinda big, but a closer look reveals that the little sprouts are not.

I’ve been giving them extra water ever since the irrigation water was turned off, in hopes that it would help them to grow.
It didn’t.
I think I’m going to leave them in the ground and see what happens next spring. Most likely, the entire plant will look kinda dead, but I’m wondering if maybe I cut the dead stuff off in the spring, perhaps a happy, healthy Brussels sprouts will emerge.
Like the myth of the phoenix, only knobby, purplish blue and tasting like cabbage.

These are purple Brussels sprouts that are planted in a bed that probably doesn't get enough sun.  

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Late season leeks

By Penny Stine
Monday, November 17, 2014

I started growing leeks last year just because I was curious. They’re relatively easy to grow, although they take a long time. I start them as seeds inside in about March, transplant them outside in May and don’t harvest until November. Last year, I read that they’re supposed to taste better after a frost or two.

Although this stand of leeks are big, I have them planted in another area and they’re too small. I think they got overshadowed by something else. I’m going to have to plan more carefully when I plant next year, because it’s cool having something to pick this late in the year.
Besides that, leeks are tasty. They’re a sweeter, milder onion.

Leeks are dirty, however. You have to wash and rinse several times before you get all the dirt washed off. 


 

I found a recipe for pasta with leeks, mushrooms and bacon that I used as an inspiration, although I didn’t actually follow it.
But seriously, how could it be bad? Mushrooms, leeks and bacon - with cheese??? I opted for blue cheese,with a little cream and some broth.

 

Don’t the veggies and bacon look pretty sautéing in the pan?

I'm getting hungry just looking at it. 

 

 

I used whole wheat penne pasta and mixed it all together.

 

I served it with a kale salad (yes, I picked the kale from the garden) that my husband ate but said was a bit too tart. (I made the dressing out of lime juice and the juice from a clementine tangerine and forgot to add a touch of honey - oops. I liked it, even if it did make me pucker!)


I still have a few leeks left for leek and potato soup later this week. Life is good.
 

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Got green tomatoes? Try this recipe

By Penny Stine
Wednesday, November 12, 2014

 

 

 

My tomato plants got serious about forming fruit sometime in October, which meant that I had a nice pile of green tomatoes when I did the final harvest a couple of weeks ago. Most of them turned red (or yellow, depending on the type of tomato), but there were a few that were just too young. I’m not a huge fan of fried green tomatoes, so I had to find some other use for them.


One year my gardening buddy and I made green tomato chutney, and it was OK, but not worth repeating.

I found this recipe for green tomato casserole, and thought it sounded delicious. Of course, I didn’t actually follow it. Instead of cooking it on the stovetop, I caramelized the veggies and browned the stew meat in the morning, then put everything in the crock pot to cook all day while I was at work.


The recipe said to use two green peppers, but I still had a yellow one from my garden and a red one in the fridge, so I used a little green pepper, a yellow pepper and some red pepper. The recipe only called for four green tomatoes, but I threw at least eight (maybe more). I also did sage and thyme instead of thyme and bay leaves.


When I got home, it smelled wonderful, although you can see the color made it look like dog food. Normally, we would have just eaten it straight from the crockpot as stew, but my husband went to yoga, so I decided to transfer it to a dutch oven and do the biscuits on top. The recipe said to make sweet potato biscuits, but I made oatmeal cheese biscuits instead. The biscuits baked on top of the stew, which thickened considerably. In fact, by the time we ate it, it was no longer stew-like. It was a lot thicker and probably could have been served on a plate instead of a bowl.

It wasn’t pretty, but it was good.
Now that I’ve found such a great thing to do with green tomatoes, I’m kind of sad that I won’t have any more. I do have tomatillos in the freezer, however, and I figure this recipe will also work for them.  

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Be sure and read the fine print when pickling beets and eggs

By Penny Stine
Monday, November 10, 2014

I’m always open to try something new in my garden or my kitchen, so when I heard someone say that eggs pickled in beet juice were amazingly wonderful, I thought I’d give them a try.
My gardening and canning buddy and I made a batch of pickled beets earlier this summer. Since my hubby doesn’t like pickled beets and hers does, she took most of them home. I took the beet greens, which I froze for smoothies, along with one large jar of refrigerator pickled beets and one small jar of pickled beets that we processed in the canning kettle.
I’ve mostly forgotten to eat them, even the ones in the huge jar sitting in my fridge.

I did, however, remember to hard-boil a couple of eggs earlier in the week and plop them in the jar, just to sample eggs pickled in beet juice. 

Unfortunately, I forgot to read the fine print. You’re supposed to hard boil the eggs, peel them and then plop them in the jar of pickled beets. I merely boiled and plopped.
The peel turned pretty, kind of like an Easter egg.
When I peeled the egg, the color had seeped through, but the pickling flavors did not. It tasted like a plain hard-boiled egg.
No problem. I boiled two eggs for my experiment, so I peeled the second one, plopped it back into the pickling juice, where I let it steep for a few more days.

 

 

When I took it out of the jar, I saw immediately that the color did more than seep through. It penetrated that egg and turned it a brilliant magenta color.
I tasted a portion of the white, which was not white at all, and thought it was delish. Then I nibbled on a bit of yolk, which was also no longer yellow. That was pretty good, too.
I added it to some tuna, which made the tuna turn a delightful pink. Tuna is pretty strong, so my sandwich tasted more like tuna than pickled egg.

I think I’ll throw a few more hard boiled eggs in the jar and make some deviled eggs later this week, just because I’m curious.  

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