Let's Get Dirty
A gardening blog for adults who still love to play in the dirt.
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By Penny Stine
Friday, July 24, 2015
Check out this spaghetti squash. Julie from the Sentinel’s online department gave me a few seeds to try and I’m loving it. It’s a smaller squash, perfect for two people. I planted it on the side of one of the trellises my husband built and hoped it would climb up and around. Instead it wanted to wander to the south, so I stuck a spare tomato cage in front of it to give it something to climb and keep the squash off the ground.
As you can see, the plant is a sprawler, but unlike some squashes, which sprawl and take up tons of space without actually producing much squash, this type seems to be putting on lots of squashes.
I planted this one in my front garden, where it had lots of room to sprawl south. It went west instead and crawled across a tomato cage (which already had a tomato in it).
It also got tangled up on my cucumber trellis, and now has an arm crawling up that particular trellis. I thought it had smothered the cucumber, but then I noticed the cucumber was simply sprawling on the squash.
The spaghetti squash sent another arm out wandering and it’s about to start climbing one of my big tomato trellises. It will be interesting to see just how far it sprawls and how many squash it produces in one season.
I’m not sure, but I think this squash may be the small wonder hybrid from Park Seed, which I tried last year, but didn’t grow, since nothing much was growing in my garden last year.
I was really looking forward to a variety I planted called lemon squash, which I tried because it’s supposed to be resistant to squash bugs. Although I have one yellow squash plant that has produced one squash, it doesn’t look anything at all like the photos of the lemon squash. I’ve got a couple other lemon squash plants that I started very late, so it will be interesting to see what they produce.
By Penny Stine
Friday, July 17, 2015
I purchased a new type of kale seed to try this year called Beira Tronchuda. It’s Portuguese, and the description said it does well in the heat and is a little sweeter than regular kale. I either lost a lot of the seedlings or something ate the seeds because I planted more than three or four seeds at the back of this particular box, but I only have three or four plants growing in this box, tucked away behind a tomato and some pepper plants.
The plant doesn't look like other types of kale, and in fact, some seed catalogs call it a cabbage, but it doesn't form a head like most cabbages do. It seems to be slower-growing than other types of kale, and I’m bummed about that because I didn’t plant any other seeds, and we usually eat a lot of kale every summer. I was counting on my kale to over-winter, which it did, and then the other three varieties that I had out in the garden went to seed.
Here’s a small patch where more of the seedlings survived. I should probably thin it out, but I’ll probably do that by periodically picking some of the leaves instead of the entire plant.
I wanted to do something interesting with it, so I Googled Beira Tronchuda recipes, and that’s when I discovered that one of my favorite soups, the potato/sausage/kale soup that I love to make in the fall, is actually a famous Portuguese dish and this particular type of kale is supposed to make it even better. Woo-hoo, it gives me something to look forward to in the winter.
I picked up some blue dwarf kale seeds at a hardware store and planted some a few weeks ago, hoping for a fall crop, and not a single one has germinated. I have no idea why. I planted them the week that it turned a bit cooler and rain almost every day, so I was expecting them to pop right up. I’m rather disappointed about that.
I was not disappointed with this, however. It’s the sautéed kale I made with the first harvest of Beira Tronchuda. I put tons of little onions, along with some elephant garlic and tangerine balsamic vinegar in it. I loved it. Hubby said it was too sweet, thanks to the balsamic. Dang, I’ve got to find one he likes…
By Penny Stine
Wednesday, July 15, 2015
I picked the first kohlrabi of the season out of my garden the other day. I’ve planted quite a few seeds, but I’ve had pretty low germination rates in most areas, so I’m not sure what the problem is.
My mom always grew kohlrabi when I was a kid in Wyoming, and she still grows it in her garden in Nebraska, so I know it can take the heat. We always just ate it raw.
This is what they look like as a plant when they're about ready to harvest. Kohlrabi is a cole crop, like broccoli, cabbage, kale, cauliflower and Brussels sprouts. I started a few in the house in the spring, but I don’t think that’s necessary.
I wanted to cook, so I used a recipe for roasted kohlrabi, which was delicious. I forgot to take a photo of the finished goods. I simply poured a bit of olive oil on chunked up kohlrabi, added salt, pepper and garlic and then roasted at 425 until it was turning golden.
I planted more kohlrabi in a now-vacant space in my garden a week or so ago. So far, nothing has germinated, and I'm starting to lose hope! I’m really hoping for a large fall crop of them.
By Penny Stine
Friday, July 10, 2015
I wanted to make potato salad last night, but didn’t have enough Yukon gold potatoes in the cupboard, so I decided to poke around a few of my purple potato plants and see what I could find. I forgot to take a pic of the raw potatoes, which actually look almost brown, but you can see that they are distinctly purple inside.
I grew them last year and thought that cooking mellowed out the color. I remember eating lavender baked potatoes last year. Some of the ones I dug turned lavender after cooking, but as you can see, some kept their deep purple color.
Sadly, none sang “Smoke on the Water.”
Yes, I’m aging myself.
I wasn’t sure what the potatoes would look like when mixed in the potato salad, but I actually thought it turned out kind of pretty. My husband was a bit suspicious at first, but when I explained that they were just purple potatoes, he was fine. I think he was worried I was trying to sneak beets into the potato salad.
The purple potatoes were still on the small side, so I’m not going to dig any more. Unless, of course, I get a hankering for roast potatoes.
By Penny Stine
Tuesday, July 7, 2015
My garlic was starting to turn brown and fall over, which is a sign that it’s time to dig it up, let it cure and then braid it for storage.
If I dawdle, as I have been known to do, it will disappear entirely and I’ll have to guess where I planted it and hope I get it all. I usually don’t, which means I have random garlic growing all over my garden from bulbs that got left in the ground the year before, since I hardly ever plant anything in the exact same place two years in a row.
Last night after work, I went out to dig the garlic. I had planted it in places that got winter sunshine but are fairly shady in the summer, thanks to the deciduous trees and the angle and location of the sun. I was pretty disappointed in the size, and after digging about 3/4 of the garlic that I had planted, I decided to leave the rest in the ground for another few weeks in hopes that they’ll get larger.
More than likely, they’ll just turn completely brown and then decompose quickly into the dirt so that I’ll forget where they are, but maybe I’ll remember.
I also left a few of the elephant garlic standing just because I was curious about what it will do.
Last night, I separated one head of elephant garlic, then cut a few of the cloves into quarter-inch slices and sautéed them with onions and other veggies. The flavor was good, but extremely mild.