Here is arctic kiwi, male foliage.
Edibles - '08
And the female fruit. It's supposed to get the size of a large grape.
This is the first year the male foliage is getting so pink. It should get better and better.
Is there such a thing as too many males per female?
Anything past 1:1 in my opinion.
Heehee.
I just put the females in last year, I think this is the 4th year for the males.
Medlar. Corvalis national clonal germplasm center.
Medlar should be the official MIL plant...
You mean along with turkey vultures?
Roasted TV with medlar jam. yummy. Patti
Sofonisba . . .one set of instructions for homemade self-watering containers which function in a similar manner to Earthboxes:
http://www.josho.com/gardening.htm
Many variations.
I bought Easi-lift and black grow bags (latter are good for one season and less than a quarter the cost of the heavy white grow) from Peaceful Valley:
http://www.groworganic.com/item_GP265_EasiLift_Grow_Bags_15_Gal.html
Neither is the most elegant or attractive solution to space problems but both work for me. I like the Earthboxes as places to experiment in a more controlled environment than in the dirt. If something doesn't make it in an EB, its not going to make it in my garden.
those bags look nice
What? Red Eggplant?
http://www.tmseeds.com/product/615.html
that painted photo looks frightening
Looks like peppers.
Thanks for the links David!
TM does have some very altered plant pictures, but then most of them (plant and seed vendors) do. But TM suck me in every year for a few things. My eggplants seedlings were pitiful starts, so I bought a few bigger ones. I love them so I need lots. I am trying some of the Japanese ones. Patti
bbrook - what do you make with eggplants? We love them too - my wife makes a GREAT musaka.
I love it parm, but it's a lot of work. My mom does it once a year. I like to grill them - especially the small ones. I tried the small white ones last year and liked them a lot. I'm trying a few different ones this year.
i get my wife to do a lasagna recipe that we found in boston magazine a few years ago calls for fresh tomatoes, fresh pasta, basil and some specific cheeses - it is great - a lot of work - i take care of the eating:0)
http://www.aubergines.org/recipes.php
I forgot the name of this recipe because the last time I made it, it was so traumatic.
You wash the eggplant and put it in the oven and cook until soft.
That's when the oven door blew off.
The part I missed was: poke an air hole in the eggplant so that it doesn't explode!
Its supposed to be: cook until soft, then peel off the skin and mix with garlic and I forgot the rest because of the trauma when I tried to make this the last time!
Wow! Explosive eggplants, Gloria?
Those hubbard squash can be pretty intimidating. I even have trouble with an acorn squash. I hadn't thought about using my chain saw on it!
Turnips are tough to cut too.
Maybe one of those little electric chain saws is what you need in the kitchen!
Funny eggplant story, lol
Here's my very first jalpeno peppers
Roma tomato
another tomato, lost the id on it..
Flowerjen:
That jalapeno is just beautiful. I love them.
that tomato in the lower picture looks like someone from outer space!
Those are for my hubby, I can't do hot foods.
Kinda funny looking, huh?
This is a wild bunch. Chain saw and exploding stoves. Too funny.
One is an Eggplant pie. I will post the recipe later, but it is layered raw eggplant slices with tomato slices & herbs and a bread crumb top and a little parm. that is baked at a high temp in a glass pie plate.
DH makes a great Eggplant parmigiana which our chef son always requests when he is home.
We make ratatouille, Baba Ghanoush, Eggplant caponata, Eggplant relish that I learned to make when I was in Israel in 1969 and then I love it just grilled on the BBQ and served with lamb. Hope they are growing.
Relish is simple. On grill or over gas burner cook eggplant to blister the skin and cook the insides until soft then peel the blackened skin and run the cooked insides through a food processor with onion and garlic to a rough chop then add drops of olive oil to a make it a minced creamy relish. Put in serving bowl and add juice of lemon, salt, pepper and some chopped parsley. Serve as condiment with grilled fish or meat or for bread or toast or pita bread. Yummy. Patti
there must be a stake behind the tomato that looks like it is sitting on a long neck with a weird hair do.
baba ganoush - thats what i was making when the eggplant blew up.
This message was edited Jun 24, 2008 6:58 PM
Patti, my hubby makes the best eggplant parm, also. Must be a guy thing. I made a zucchini/mushroom tomato sauce to put over pasta yesterday and it looked like ratatouille, my 5 year old insisted on calling it that.
Gloria, there's another tomato plant behind it.
Not in my family - my mom makes the best eggplant parm!
Maybe we need to have a "parm-off" ya know like a "cook-off"?
But TM suck me in every year for a few things. My eggplants seedlings were pitiful starts, so I bought a few bigger ones. I love them so I need lots. I am trying some of the Japanese ones. Patti
Johnny's sucked me in with Tango F1 white eggplant. Hand pollinated hybrid from DeRuiter in Holland. Sixty-five cents per seed, Just has to be the best eggplant in the whole wide world doesn't it?
My eggplant seedlings looked wimpy too. Both Tango and Udmalbet. Almost gave up on them. But a few days in the dirt and they really perked up. Mixed them up I was so disinterested at one point but one (perhaps both) of them has been flowering for a week now.
David_Paul, My eggplants still look puny, but they are growing. I haven't tried to grow the white ones. I just care about the taste when it comes to the veggie bed. Planted out 4 different basil's today as well as a some other slow to grow seedlings. I also planted garlic, which is totally the wrong time to do it. We have such a mild, normally, fall, I thought it worth a try. Plus, I will need them for Flowerjen's Famous "Parm-off" as well as the tomatoes and shallots, basil in the garden. Too funny.
Our Brassica have been being eaten, but not by us. grrrrrrrrrrr. DH got out the spray, not sure what, and blasted them today. Battled the nut-sedge again today. I will plant more filet beans and runners tomorrow before heading to Vt for a few days. I also put a row of glads in the veggie bed. They were ones that had the labels scrambled during winter storage. Gremlins. It should be pretty if they bloom. Patti
good reciepe for eggplant gratine
EGGPLANT GRATINE
GOOD OLIVE OIL
¾ POUND EGGPLANT UNPEELED SLICED 1’2 “ thick1/4 cup Ricotta cheese
1 extra large egg
¼ CUP HALF AND HALF
½ CUP + 2 TABLSPOONS FRESH PARMESAN CHEESE GRATED
KOSHER SALT BLACK PEPPER
½ CUP BOTTLED GOOD MARINARA SAUCE (I have used fresh tomatoes and basil)
PREHEAT OVEN 400*
HEAT ABOUT 1/8 INCH OLIVE OIL IN VERY LARGE FRYPAN OVER MED.HEAT
WHEN OIL IS HOT AND ALMOST SMOKING,ADD SEVERAL SLICES EGGPLANT AND COOK UNTIL EVENLY BROWNED ON BOTH SIDES
TRANSFER COOKED EGGPLANT SLICES TO PAPERTOWLES AND DRAIN.
CONTINUE WITH REMAINDER OF EGGPLANT UNTIL ALL ARE DONE.
MEANWHILE IN A SMALL BOWL MIX RICOTTA,HALF AND HALF ¼ CUP PARMESAN CHEESE
SALT AND PEPPER
IN A LOW BAKING DISH OR TWO GRATIN DISHES ,LAYER THE EGGPLANT AND PARMESAN CHEESE MIXTURE
TOP WITH MARINARA SAUCE AND REMAINDER PARMESAN
PLACE IN OVEN FOR 25-30 MINS
MMM. Have to try that one.
OMG I appologize for the font size.
Carry-on
Sounds yummy!!!!