The first day of fall has arrived. Leaves have magically arrived in bags on the side of the street. The trees are still green; so these must be from last year. At any rate they still make good mulch in the garden. So far they are only around the raised beds. Planning has begun for next years perfect garden and except for periodic replanting of some things, the fall garden is planted and coming up. The only things not up are the onions and the mesclun mix.
We had tacos last night with peppers, tomato, arugula and onion from the garden. The third crop of figs is coming on with a vengeance. It seems that they are afraid they won’t be ripe before the 1st freeze. Seeds have been planted for 6 tomato plants that will be put into the raised bed in the greenhouse. Only 3 are needed; but who knows how many will actually come up. Last year seeds for the greenhouse were hard to find in local stores in December. They will be purchased early this year.
The garden will grow by a few feet. More raised beds will be built. An 8’ fence will be constructed in the hopes of keeping the deer out. They can jump 18’; but maybe they will go for easier forage. Some stuff will be planted for them outside the fence. The motion detectors on the side of the house don’t phase them at all; but maybe a noisy motion detector would help.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com/ , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Wednesday, September 23, 2009
Friday, September 18, 2009
Soil Temperature and Germination
I planted spinach and chard five weeks ago. They did not come up. I planted spinach chard and cabbage three weeks ago. They did not come up. I planted spinach, chard, onions and kale Saturday. Yesterday only the onions had not come up. The cabbage from three weeks ago is coming up. I used the same type of seed for the spinach and chard each time. The important variable is probably soil temperature.
Since the 5 week and 3 week seeds have still not come up, I will report the other variable. The seeds planted Saturday were in a raised bed and the soil temperature should be more sensitive to changes in air temperature. Here is a web page that list optimal soil temperatures for different seeds. http://tomclothier.hort.net/page11.html . This tells us that the Cabbage can germinate at a higher temperature than the Spinach. When I looked carefully at the beds last night, I also realized that the arugula and radishes had germinated. The mesclun mix had not.
That could be because of the lettuce requiring a lower temperature.
The really good news is that the arugula is almost ready to be picked. That means we can have a salad with peppers, tomatoes, arugula, radishes and cucumber all from the garden. How rare is that?
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Since the 5 week and 3 week seeds have still not come up, I will report the other variable. The seeds planted Saturday were in a raised bed and the soil temperature should be more sensitive to changes in air temperature. Here is a web page that list optimal soil temperatures for different seeds. http://tomclothier.hort.net/page11.html . This tells us that the Cabbage can germinate at a higher temperature than the Spinach. When I looked carefully at the beds last night, I also realized that the arugula and radishes had germinated. The mesclun mix had not.
That could be because of the lettuce requiring a lower temperature.
The really good news is that the arugula is almost ready to be picked. That means we can have a salad with peppers, tomatoes, arugula, radishes and cucumber all from the garden. How rare is that?
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Thursday, September 17, 2009
Summer Staples
There are several dishes that are absolutely essential eating in the summertime in the south. One is green beans, another is squash & onions. Last night we had green beans and I confess, not a single item in the dish came from the garden. Everything (except the salt and pepper and chicken bouillon came from the Kings Drive Farmer’s Market.
This is one of those dishes that are better kept simple. The green beans were young, tender and stringless. There was also okra, new potatoes and salt and pepper and chicken bouillon. We use the bouillon instead of bacon in order to avoid high cholesterol. The okra is cut and soaked in a solution of ½ vinegar and ½ salt water for about 30 minutes while the beans are being snapped. The potatoes are quartered to make them cook faster. We don’t cook the beans very long; but some people like them really limp. Cook yours the way you like. Salt and pepper is the only seasoning we use.
Squash and Onions are so easy. Just chop them up and stir fry them. Salt and pepper is all you need here too. Either of these great dishes can be embellished. Either one of them makes a great starter for a vegetable or vegetable beef soup or stew. Another great summer dish is succotash. We will leave that for another day.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com/ , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
This is one of those dishes that are better kept simple. The green beans were young, tender and stringless. There was also okra, new potatoes and salt and pepper and chicken bouillon. We use the bouillon instead of bacon in order to avoid high cholesterol. The okra is cut and soaked in a solution of ½ vinegar and ½ salt water for about 30 minutes while the beans are being snapped. The potatoes are quartered to make them cook faster. We don’t cook the beans very long; but some people like them really limp. Cook yours the way you like. Salt and pepper is the only seasoning we use.
Squash and Onions are so easy. Just chop them up and stir fry them. Salt and pepper is all you need here too. Either of these great dishes can be embellished. Either one of them makes a great starter for a vegetable or vegetable beef soup or stew. Another great summer dish is succotash. We will leave that for another day.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com/ , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Tuesday, September 15, 2009
Fresh Fall Greens
We picked the 1st mustard and turnip greens of the fall season Saturday. They were so young and tender that we stir fried them instead of boiling them. They turned out a lot stronger that way; but they were absolutely delicious. By Sunday afternoon they were ready to pick again.
A social problem has developed around the Jalapeño peppers. When people see me coming with a bag of them they run. People who used to beg for them, don’t even want to see them now.
They must be “burned out” on free peppers. Solution: I bought a gallon of apple cider vinegar. We rounded up all of the old jars. (Only use the ones with coated lids so they don’t rust.) The jars were stuffed full of peppers and then filled with vinegar. In about a week they will be pepper vinegar. One jar lasts most people a year; so most of them will be given away. How long will it be before people run when they see me with a jar?
Michael Swol and I have been getting excited about raised beds and compost bins. We have a fixation on doing projects with free stuff. We will let you know what we come up with finally. We have a lot of creative ideas. Jane Lancaster has to have one too. An area was tilled and mulched this weekend and the box is being built today.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com/ , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
A social problem has developed around the Jalapeño peppers. When people see me coming with a bag of them they run. People who used to beg for them, don’t even want to see them now.
They must be “burned out” on free peppers. Solution: I bought a gallon of apple cider vinegar. We rounded up all of the old jars. (Only use the ones with coated lids so they don’t rust.) The jars were stuffed full of peppers and then filled with vinegar. In about a week they will be pepper vinegar. One jar lasts most people a year; so most of them will be given away. How long will it be before people run when they see me with a jar?
Michael Swol and I have been getting excited about raised beds and compost bins. We have a fixation on doing projects with free stuff. We will let you know what we come up with finally. We have a lot of creative ideas. Jane Lancaster has to have one too. An area was tilled and mulched this weekend and the box is being built today.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com/ , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Friday, September 11, 2009
Squash & Tomatoes
Please forgive the long hiatus. I picked up a lot of new properties to manage and have not had much time to do fun things like this blog. This is the time of year when there is not much going on in the garden anyway. Michael Swol shared this fantastic recipe for squash and onions.
You need yellow crookneck squash, medium sliced tomatoes ¼ inch thick, olive oil, wine vinegar, Dijon mustard and salt and pepper. Preheat the oven to 350 degrees, mix oil, vinegar, mustard and salt and pepper together. Dip the slices of squash and tomato into the mixture and alternate them on the baking dish. Michael added after the fact that the bottom slice should be a squash as the tomato will stick to the pan. Drizzle half of your leftover mix on top and bake for 10 min. Drizzle the other half and bake another 10 min. You are done.
The squash in my garden is pretty much played out. We are getting a yellow crookneck once in a while. The spaghetti squash has been picked and the vines pulled. The zucchini and patty pan have quit. The fall turnip and mustard greens are ready to pick. The arugula will be ready to pick in a week. The mesclun and radishes are coming along. The tomatoes have slowed down; but still look healthy. The cucumbers are on vacation. Peppers are rockin’ and rollin’.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
You need yellow crookneck squash, medium sliced tomatoes ¼ inch thick, olive oil, wine vinegar, Dijon mustard and salt and pepper. Preheat the oven to 350 degrees, mix oil, vinegar, mustard and salt and pepper together. Dip the slices of squash and tomato into the mixture and alternate them on the baking dish. Michael added after the fact that the bottom slice should be a squash as the tomato will stick to the pan. Drizzle half of your leftover mix on top and bake for 10 min. Drizzle the other half and bake another 10 min. You are done.
The squash in my garden is pretty much played out. We are getting a yellow crookneck once in a while. The spaghetti squash has been picked and the vines pulled. The zucchini and patty pan have quit. The fall turnip and mustard greens are ready to pick. The arugula will be ready to pick in a week. The mesclun and radishes are coming along. The tomatoes have slowed down; but still look healthy. The cucumbers are on vacation. Peppers are rockin’ and rollin’.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
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