Archive for the 'Vegetables' Category

Jim’s Favorite Fermented Dill Pickles.

Ingredients: ½ gallon spring-top canning jar or quart sized jars and metal lids 1 pkg cocktail cucumbers from Costco or one package pickling cucumbers from Fry’s ( or as many fresh cucumbers as will fit into your jar) 2 tsp mustard seeds 2 tsp dill ( I use dried dill) 2 garlic cloves 1 Tablespoon mineral salt (I use Himalayan) 4
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Catching Up ; Our Little Veggie Garden

Sometimes you get so behind on a project, you just don’t know where to begin. That’s what happened here. I’ve been waiting for the time to write about our new garden and chicken pen extension. Time for detailed posts never came. Change of plan. That’s what gardeners do best, we change things. Right? Below is the long-story-short, told by photographs: Our thirty-year-old orange tree
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Compost: An Old Secret for New Life

 Is there anything you want?”… “Do you want toys, books, dolls?” “Might I Have a Bit of Earth?”   In her eagerness she did not realize how queer the words would sound and that they were not the ones she had meant to say. Mr. Craven looked quite startled. “Earth!” he repeated. “What do you mean?” “To plant seeds in—to
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Our Compost Sandwich / Vegetable Garden Experiment

Our daughter has a 12 x 12 area where we have been growing veggies.   The first year, it did great.  We grew about 50 spaghetti squash, some zucchini, tomatoes, peppers, flowers and herbs. The second year was disappointing. We were plagued by poor, clay-filled soil and invasive grass. I knew we needed to fix the soil in order to achieve
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New Beginnings Were Invented for Gardeners!

Here are some of my garden inspirations for 2013: First, I must finish reading the book, Vertical Vegetable Gardening, by Chris McLaughlin. Paperback: 288 pages Publisher: ALPHA (December 31, 2012) ISBN: 978-1615641833 Better yet: I must read the book all year, and keep it handy, because it is full of easy to follow, easy to understand instructions and ideas for growing upwards, growing smart,
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Pick a Pepper, Beck

After a few months of Arizona sunshine and daily water, our veggies are ready to eat.  For the past several mornings Jim has been treating us to his special scrambled egg concoctions, and…well…every day has been different.Yesterday’s entree was my favorite, so far. ( I say, so far because today’s breakfast is still in production.) Yesterday we had leftover steak,
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Step into Our Garden; Peek into Our Lives

Step into our garden. There are places to relax, enjoy company, grow beautiful flowers, vegetables, herbs, trees and grass. In our garden everything slows to the pace of a dove building her nest… … chickens lay eggs for breakfast …and little feet run through sprinklers. Our garden is a home for school and for weddings, pets, grilling steak, and reading novels. This is
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Growing Spaces in New Places

I’ve been seeking ways to add edibles to our landscape.  Last year we added a pot garden to an unused space at the back of our patio where we grew herbs, cherry tomatoes, lettuce, spinach and peppers.  Jim linked the pots into our garden drip irrigation line to help with the watering chore, because in the summer our pots need a
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