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.

Page 90 of 139

O, Christmas tomato

By Penny Stine
Monday, December 12, 2011

What's a gardener to do when the southern bay window that's always held our Christmas tree in years' past now houses a giant plant shelf and an even bigger tomato plant that's still yielding tiny, tasty tomatoes?










Well, I'm certainly not getting rid of the tomato plant!


So my Christmas tree isn't visible from the curb this year. Big deal!

I could have done a better job stringing lights on the plant shelf, though. At least it's festive. Tacky, but festive.  


Oysterville here we come

By {screen_name}
Thursday, December 8, 2011

I am convinced that my husband's ancestors were Scandinavian sailors. He is light complected, burns easily in the sun, loves seafood and salt and can tell the weather by looking at the sky.

He gave way to temptation and ordered a couple dozen fresh oysters from Fisher's Market overnight ed from the Pacific. They were $13 per dozen including shipping. This is a small price to pay when you want some really fresh seafood.

If we lived by the sea I am sure we would have much experience harvesting and shucking beautiful, delicious oysters, but we are Colorado born, raised and seafood-ignorant. Here is what we learned about preparing barbecued oysters with garlic herb butter.

1. Never use a kitchen knife to open oysters. You will cut yourself. Nobody was hurt too badly.


2. Wear gloves. Those little suckers have some strong points that can lead to injuries.

3. The oysters should be closed tightly. Any already opened should be discarded.

4. Oysters don't like people prying them open and it can be frustrating. Calm down and ignore your spouse who is fainting with hunger.

5. Carefully pry with the flat shell up so you don't spill the delicious juice. Disconnect the muscle from both shells.

6. When you are ready to eat grab the shell with two fingers and your thumb and slide it into your mouth. You don't want to take small bites because you don't want to see what is inside the oyster!






Olan's Oyster Recipe

First make garlic herb butter by mixing softened butter with garlic lemon juice, green onions, dill, thyme, basil, parsley. Roll it into a log and wrap it in plastic and refrigerate.

After you have your oysters opened and loosened in their shells nestle each one in rock salt in a heat proof pan. This insures that the oyster won't turn over and lose it's juice.

Cut thin slices of herb butter and place on each oyster.

Place the pan on the barbecue until the juices in the clam shells were bubbling.

Make sure to slurp your oyster correctly by tipping your head back and enjoying the flavors as they savor in your mouth.

We didn't realize how tough those little guys were going to be but it was definitely worth it in the end!


Thirsty winter veggies

By Penny Stine
Wednesday, December 7, 2011

The only good thing about the garden season being over is that I don't have to worry about irrigation. Seriously, I don't like cold weather, I'm not crazy about short days and long nights and I miss the smell of fresh basil.

I planted onions, garlic, broccoli, cauliflower, parsnips and spinach in the late summer and into the fall. The pic on the left is the parsnips, which were one of the summer plantings.






I also planted cauliflower in the middle of summer. Neither one did much, so I'm hoping they'll survive the winter and produce something in the spring.




The spinach is still underground, so I'm not worried about it, but everything else sprouted before winter hit hard. I'm not worried about everything surviving the cold, but I'm starting to seriously wonder whether I should go water everything.



Here's the broccoli




and the garlic. 

Aaargh! Thanks to dirty water, finicky pumps and clogged sprinklers, I don't enjoy irrigation when it's 100 degrees outside! But I think everything's a little thirsty.

Whaddya think? Do I need to get out there with a watering can every now and then?


Winter tomatoes

By Penny Stine
Monday, November 28, 2011

Usually, my wintertime tomato consumption is reduced to eating whatever I canned or dehydrated in the fall. I hate buying tomatoes in the grocery store. They're expensive, and they don't taste like tomatoes. 

This year could be different.

In late October, when all my tomato plants looked tired and done for the season, one of the plants in a pot on my back patio looked like it wasn’t ready to give up the ghost. It had new blossoms and new tiny tomatoes. So I figured I’d bring it inside and see how it liked life in the living room, where we have a big bay window that faces south.



So far, the plant is doing just fine.


In fact, since I wrote this and took the photos (which I forgot to post last week), I've noticed new branches, more new blossoms and more tiny tomatoes! I don't think I'll ever have enough at any one time to do more than pop them in my mouth, but I don't care. Tasty, juicy tomatoes in the middle of winter will be a treat.

Perhaps I'll have five or six at a time and can put them in a salad.




  I'm not sure what I'm going to do once I turn my living room into a greenhouse to start all my spring garden plants, since this tomato plant is hogging all the good sunshine on the plant shelf, but in the meantime, I'll savor every tiny tomato. 


Comfort Food

By {screen_name}
Tuesday, November 22, 2011


Acorn Squash, the ultimate comfort food for fall. I have to admit I never tried this before last fall. I thought that these beautiful squash were really just for decorating.I finally broke out and decided it was time for something new in my quest for more fruits and vegetables.


Who knew I would find something that was so good that I couldn't decide if it was a side dish or a dessert?


And it is so easy to cook too.


Heat your oven to 400 degrees. Cut the squash in two, scoop the seeds out and lay face down on a baking sheet with a little water in the bottom of it.



Bake 50 minutes until inside flesh is soft.

Remove from oven and place into each cavity:
1 Tbsp brown sugar
1 Tbsp butter
a sprinkle of cinnamon sugar
a sprinkle of salt.




Put back into the oven for five minutes to melt the butter. Fluff with a fork an enjoy a special treat. Yummmm!






So what do you think, side dish or dessert?


Page 90 of 139


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