tag:blogger.com,1999:blog-7237633934633144064.post4445662530759888732..comments2024-03-26T10:01:18.135-04:00Comments on Living the Frugal Life: The 2009 Seed & Rootstock OrderKatehttp://www.blogger.com/profile/18017959421018964001noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7237633934633144064.post-53490313215524692242009-02-03T21:19:00.000-05:002009-02-03T21:19:00.000-05:00This is going to be our first year gardening so it...This is going to be our first year gardening so it's going to be all new for us. We spent what seemed to me to be a lot of money at the local co-op (about $110) but it was for: 1 apple tree, 1 plum tree, 2 blueberry plants, 2 grape vines, and 2 blackberry plants. Considering the size of the plants I think we paid a fair price and it is a longer-term investment. <BR/><BR/>This past weekend I saw some broccoli, lettuce, and other small plants at the co-op and am considering whether or not to try some of those. I'm jonesing for some fresh greens and contemplating trying to get a head start on the growing season. <BR/><BR/>It's coming. Growing season will be here soon!The Country Experiencehttps://www.blogger.com/profile/02273780434096961474noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-26642794796630292262009-02-02T10:11:00.000-05:002009-02-02T10:11:00.000-05:00LaTanya, I think we'll learn to love brussels spro...LaTanya, I think we'll learn to love brussels sprouts too, given how much we love cabbage. Just have to make sure we don't overcook them. And I hope that okra does well in our garden. Pennsylvania has hot summers. But not as hot or as long as you do down in Louisiana. Looking forward to seeing how it does for us here.<BR/><BR/>cheers, <BR/><BR/>KateKatehttps://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-18369265529550795812009-01-26T15:14:00.000-05:002009-01-26T15:14:00.000-05:00We love brussel sprouts at our house. They are a ...We love brussel sprouts at our house. They are a little stronger than cabbage. My husband actually prefers brussel sprouts over cabbage!! My dad grows these every so often and they taste SO much better than what I can get from the store (I never buy fresh from the grocery store, they taste awful). I will usually steam them and then toss in some butter.<BR/><BR/>Also, being in the south (Louisiana), okra is a must have vegetable. There are just so many ways to cook it (and recipes to put it in). My mom makes pickled okra every year and cans them. It is so good, people have asked her to start selling it.LaTanyahttps://www.blogger.com/profile/03836725080247524545noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-10964942112768786432009-01-24T12:45:00.000-05:002009-01-24T12:45:00.000-05:00Gabrielle, yes I remember being struck by the pict...Gabrielle, yes I remember being struck by the picture of the okra blossoms in the seed catalog. I look forward to seeing them in real life. I don't have much doubt that I'll enjoy okra. It only remains to be seen how high it will rank among our garden edibles. I'm only planting a few plants this year. If we love it, I'll plant more in subsequent years.Katehttps://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-14279048190447850482009-01-23T18:26:00.000-05:002009-01-23T18:26:00.000-05:00You'll love the red okra. I live in the East TN, ...You'll love the red okra. I live in the East TN, and here in the South okra is a staple. The red okra, as I understand related to the hibiscus plant, has the most beautiful of all of the vegetable blossoms in my opinion. It turns a deeper green when cooked, but is just as yummy and is slower to turn hard. Make note to pick okra early because it becomes crunchy and tough when it gets too long. Okra can be irritating to people with sensitive skin, so some people are careful to wear gloves when cutting. Our favorite dishes are okra and tomatoes (exactly what it sounds like)--saute chopped okra and peeled and chopped tomatoes with a little olive oil or bacon grease (I'm Southern, remember?). Season well and after it sautes for a while the okra will serve as a thickening agent. Okra is wonderful added to soups and stews and is delicious coated in a bit of cornmeal and fried. I think you'll be glad you grew it. Also, the seeds are a cinch to save by letting the pods turn hard and then dry out on the plant near the end of the season but before it gets too cold. The pods peel back easily and the seeds will pop out. Enjoy! I love your blog posts and check your site often.<BR/>Gabrielle<BR/>Knoxville, TNAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-34844212504323908532009-01-21T11:45:00.000-05:002009-01-21T11:45:00.000-05:00KJ, you made me laugh with your description of ove...KJ, you made me laugh with your description of overcooked cabbage. I just call it "fartacious." You're right though. We are big fans of cabbage, especially savoy cabbage. I think our impression of brussels sprouts comes from those overcooked horrors though. And they probably were none too fresh to begin with. <BR/><BR/>I remember a chef asking the class in culinary school what the best way to prepare brussels sprouts was. A few students offered answers. He said the best way was to throw them out the window. Then he grudgingly taught us the "correct" methodology, while muttering about how often insects are found in the centers of the sprouts. Pretty obvious why professional cooks don't have much use for these vegetables. Too much risk, and a favorite of very few people. <BR/><BR/>But yes, we're going to be open minded about them this year.Katehttps://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-11694259310118742942009-01-19T16:39:00.000-05:002009-01-19T16:39:00.000-05:00Brussels sprouts are delicious fried in butter wit...Brussels sprouts are delicious fried in butter with nuts, salt, and pepper. Wow. As you are no doubt aware as a foodie, they release toxic horrorshow smells and tastes if overheated, so be gentle and quick and don't use leftover bits for stock.<BR/><BR/>We have just put in our order at a local nursery here in northern CA for our container garden -- hooray!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-80260095993763338912009-01-18T19:03:00.000-05:002009-01-18T19:03:00.000-05:00A group of us just did this today also. I'll get ...A group of us just did this today also. I'll get the final tally in a few days, but by *not* going into anything rootstockish (except strawberries) this year, I think I'm around $50. I'm just not ready, physically or mentally, for the long-term commitment of perennials and woodys! I'll have my hands full with the annuals, and making space for perennials next year. Saying no was really hard... [wry grin]CuriousNomadhttps://www.blogger.com/profile/00470281001601298788noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-33387924872368286252009-01-18T16:06:00.000-05:002009-01-18T16:06:00.000-05:00It always seems like a lot of money when you're bu...It always seems like a lot of money when you're buying seeds and stuff - especially since they're physically quite small so it doesn't look like you have much to show for it!<BR/><BR/>But imagine how much money you'll be saving once they start producing. Not to mention the fun and exercise as well.<BR/><BR/>I was watching River Cottage Autumn this week, and Hugh Fearnley-Whittingstall made nettle beer, as well as a nettle pasta (bright green spaghetti!). Sounds interesting, but nettle is a noxious weed here in Australia so I don't think I'll be planting any.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-9489989297016473772009-01-18T13:29:00.000-05:002009-01-18T13:29:00.000-05:00If you like green cabbage then you will love briss...If you like green cabbage then you will love brissel sprouts. They also improve with the first frost or snow and keep forever on their stalks. Highly recommended.Lizzie @ her homeworldhttps://www.blogger.com/profile/18257339462096688164noreply@blogger.com