The Truth About Broccoli

Finally harvested the last of the broccoli!  Well, sort of.  Typically, 'broccoli' is know as the coral reef looking green stuff that causes most children to skip dessert.  Yes, this is all accurate, but did you know broccoli is also leaves and stems? 

Unlike a lot of other veggies, broccoli is 100% edible!  The floret can be steamed, grilled, sauteed, or eaten raw with a yummy dip.  The leaves are great to saute' into a spicy dish, or chop fine and blanch to add to a mixed green salad.  The stems are perfect in a soup stock, or for morning juicing with apple, cucumber, romaine, and beets. 

As part of the cabbage family, this cruciferous vegetable is packed with vitamins C and A.  Broccoli also boost the body's antioxidant defenses, while lowering LDL cholesterol.  (read more here)

So even long after the 'broccoli season' is passed, I'm still enjoy the yummy and nutritious benefits of broccoli.

(Chop it, steam it, juice it!  Before Frank eats it all!)

No commentsRead more

30 Days In The Gardener's Garden: Day6

Here comes the rain!  At least, that's what the 'meteorologists' are saying.  On cool cloudy days, I make a concerted effort to do just one thing here at Xericopia - OBSERVE.  This is still, in my book, the most important garden practice of all. Plus, why get all sweaty and dirty when the weather is so nice.  

(serenity now, serenity now...)

I noticed my squash seedlings are making an entrance into the garden.  Lots to plant and plenty to share (wink wink, nudge nudge, know-what-I-mean).  
 

(Summer squash making their appearance!)

I have sunflowers galore, and the season is just getting started.  These things come up like weeds everywhere (but not as bad as the hollyhocks). Sunflowers are perfect for simple bouquets around the house with lavender or penstemon or snapdragons.  And, the flower petals are edible, so great for salads.  The seeds I leave for the birdies in the garden (sparrows, finches, verdins, toehees, oh my).

(The sunflower garden is showing off)

Each year I have more and more of these red roses.  Originally, I acquired the plant from a project in 2006 where I dug up the root stock. It only took it two years to start blooming and hasn't slowed.   It only gets about 4 hours of sun, doesn't get fertilized, and not a whole lot of attention.  I wonder if I talked to it more often if it would produce more roses?  Something new to explore...

One neat surprise I discovered was another cauliflower.  This was a bit hidden in the sunflower garden until the leaves got big.  I couldn't quite recall what it was (broccoli? cabbage? brussel sprouts?).   But, like everything else in the garden (including weeds!), just wait long enough and it's sure to bloom.  Then you can figure out what to do with it. 

(yummy cauliflower - ready for roasting with carrots and chard!)

With more rain expected in the weather forecast, expect more eye-time and smiles around Xericopia. (now go plant some seeds!!!)

No commentsRead more

Wet and Wow: 10/05/2010

Yikes...Boo-Hoo....Oh well.

No commentsRead more

What To Do Wednesday - Compost Compost Compost

With the summer heat lingering on and on and on (yep, about 2 more weeks so suck it up), planting isn't the best thing to be doing in the garden right now.  So what, then?

(sifted compost - from chunky to fine)

Compost!  If you haven't started composting already, summer time is the best to try it.  Composting is an organic chemical process where nitrogen and carbon react and generate heat. This is bazillions of tiny micro-organisms at work.

(compost pile - lawn clippings, kitchen scraps, shredded papers)

Composting is a great way to go green and manage waste around the house.  Lawn clippings, shrub trimmings, and tree leaves are the basis of a great compost pile.  But did you know there are loads of other things you put into your compost instead of into the garbage can?  Kitchen scraps, paper towels, shredded documents, dryer lint, pet hair, old flower bouquets, even old cotton clothing.
(click here to see the super-duper list of things you can compost)

 (compost storage - ready to use)

When my compost is 'good enough', I store it in old nursery cans.  This way I always have it at the ready to go into the garden.

(compost used in edible garden beds)

Whether I need to add more mulch around plants or amend planting beds, compost is the perfect blend of soil nutrients without having to measure or worry about over-fertilizing.  With my finely sifted compost, I can even use it as a potting soil.  

(fine compost used as potting soil for starting new tomato seedlings)

So do something nice for your garden, your plants, and your earth, and compost.

No commentsRead more

Monday Menu - Zuccini "Pasta"

Yummm!  This was a huge surprise!   My wife found this neat spiraliny thingy on the internet, and we ventured to give it a try.  

It Is Awesome!
After a few goofs getting the hang of it, we got the zuccini loaded into the machine and cranked away, producing some nice pasta noodle - but it's all vegetable.  

( add grilled chicken with a light zesty baste)

 We topped off the veggie-pasta with some homemade pesto and fresh picked tomatoes from the garden. 

( final harvest of the season)

From the garden to the table, the whole meal took about 30minutes (including the chicken on the grill).  Bone-apa-tee!
 

No commentsRead more

Monday Menu - Salsa Violet Verde

It's hot.  Really hot.  Even I hate being out in the garden right now (and those of you who know me, know I love being out in the summer heat.  Crazy, I know).
So, as I stared out the kitchen window watching my aloe, lantana, and gravel melt, I had a cool inspiring idea - I'll make salsa!  Well, actually, more salsa.  (I LOVE salsa)
It would be a refreshing treat and a much needed distraction since I can't be outside.  Luckily, I harvested tomatoes a few days ago so the kitchen is well stocked.

I decide to make my very own specialty - violet verde salsa.  Shown above are cilantro, poblano peppers, long green peppers, all from the farmer's market; then the bell peppers, green onions, tomatoes and tomatillos are all right from the backyard.  What makes this recipe so unique are the heirloom violet jasper tomatoes and purple toma verde tomatillos (thank you Rachel!!)

(succulent violet jasper tomatoes and crisp toma verde tomatillos)

I also add some elephant garlic (locally grown), lime (locally grown), and sea salt (OK, not so local, but delicious).  In all, it took about 40 minutes (I love using my knives) and produced about 4 cups of deliciousness.

(click on image to drool)

I could pretty much eat this salsa with a spoon, but some baked tortilla chips add a level of sophistication.   Bone-apa-tee.

No commentsRead more

What To Do Wednesday - SEEDS!

Start those seeds!

(seedlings at 6 weeks, bumped up to 1gal cans)

Summer is in full phase here in Phoenix.   110* degrees is a regular visitor, and so is the humidity.  (UUUGH)  Even I'm not interested in being outside (those who know me, know that's bad).  So, instead of suffering the elements and testing the wilt level of a human being, I've been inside starting seeds.  

I'm still doing some summer crop seeds, even though it's pretty late in the season.  (Remember, here in Phoenix, winter doesn't really start until December.)  It just means I'll have nice goodies for the holidays, and that's not a bad thing.  Canteloupe, watermelon, honeydew, eggplant, okra, and of course, pumpkin! (Notice, these are all very large seeds)

(seedlings at about 2 weeks getting early morning sun)

 Many of the easiest edibles to start from seed work best in the warm season.  My seed germination rate is usually about 90%percent, which amazes to me every time.   The trick is making sure I'll have enough planting space to accommodate everything.  (If not, I'll have some nice garden gifts)Once the seedlings come up, I make my marker stakes (if they don't come up, no point in having markers).   I note the plant, the seed brand, the maturation date, and the date I started the seed.

So have a little fun with a whole lot of seeds!

No commentsRead more

What To Do Wednesday - Cover 'Em Up

Yeah, it's hot.  REALLY hot.  Last week we had three days over 110*degrees.  But that's what we expect in the summertime living in Phoenix.  The problem is, we plant things that don't expect to live in these kinds of heat conditions - especially vegetables.  

(sunburn on tomato fruit)

 Temperatures in the triple digits will surely cause irreparable damage like scalding on fruit, stems, and branches.  And don't be fooled thinking more water is needed.  Additional watering can exacerbate the problem, eventually, causing the plant to stress out and die. 

(dead branches and shriveled fruit of yellow pear tomato plant)

 Plants can't wear sunscreen and plants can move into the shade.  So it's up to you to cover 'em up!

Since the extreme heat only lasts about 12 weeks, I don't see the need for any bulky permanent sun protection structure in my garden.   So as a temporary solution, I set-up a simple shade cover tent.  I strategically placed some rebar and bamboo stakes into the ground (to drive them deep, you may want to pre-soak really good the day before).   Then I use binder clips to fasten my covers to the stakes.  
I prefer to use frost cover sheets instead of shade screen.  They are light and and easy to manage, and create an open greenhouse effect underneath.  Plus, given my sun exposure and location, the full blockage is necessary to minimize the stress to my delicate veggies.
 
It takes my about 5-10 minutes in the morning to put them up, and maybe 5minutes in the evening to take them down.  This routine also allows me time to inspect my plants and gives them some breathing time over night.
So plan you weekend project to protect your plants!

No commentsRead more

Monday Menu - Chard Salad

Looks like warm weather is finally here to stay (although, it still isn't officially summer - even though it's 110* degrees!).
Time to start clearing out the spring crops and cranking up the compost. But don't pull that chard just yet. It may still have a couple more lives left in it. Like in a salad...

(click on image to enlarge and drool)

My wife created this amazing salad which I just love.
- chopped chard
- cucumber
- tomatoes
- beets (roasted)
- avocado
- feta cheese
- sunflower seeds (or pine nuts)
- light drizzle of vinaigrette

It is de-li-ci-ous! I've now deemed it one of my favorite meals. You could add some baked salmon or grilled over it. But I just like it in a bowl with a big spoon. mmm mmm yummm!

(even LuLu can't resist it. SHOOO!!)

No commentsRead more

TOMATOMADNESS!

I had no idea what I'd gotten myself into when we decided to grow our own tomatoes this year.

(sun gold, besser cherry, sweet 100, early girl)

I'm so fond of nature, wildlife, blooms, and lush layers of green, I've always focused on filling the garden with unique combinations of landscape plants growing out of control. The space looks incredible, and over time keeps looking incredibler. But my wife and I figured we'd try our hand at growing our own organic edibles, something I hadn't had much success with in the past (but I had never tried all that hard either). So I acquired some great tomato transplants from my local Permaculture pal Rachel, who had grown them all from seed. They were planted in early February 2010 and we were in for a surprise.
And there are still many more to come...

Salsa, anyone?

No commentsRead more