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Re: Hello/now vegetables

Oh Auralie - I adore my peppers and little Emerald Gem cataloupes. Also
going to try Delicata (sp?) squash this year too. I have peppers all
over the place. Can't bear to be w/out them - thank God our season is so
long. Just finished the last one harvested in December. A little
wrinkled, but still tasty. Come late May or early June - I will have
more. And pots of strawberry plants all over the porch (otherwise the
birds eat them all). I do grow runner beans, but for decoration, not for


---------- Original Message ----------------------------------
From: "Jesse Bell" <jesserenebell@hotmail.com>
Reply-To: gardenchat@hort.net
Date:  Sat, 15 Mar 2003 15:29:10 -0600

>I agree...nothing like fresh veggies...I take 'em, put them in a big 
>zip-lock bag, sprinkle some basalmic vinegar, garlic salt, pepper and extra 
>virgin olive oil...shake it really good and simmer in a shallow pan.  Good 
>stuff I tell ya.  AND..I just took a break to come in and take some allergy 
>medicine, eat a snack and check the e-mails.  I actually found 4 small 
>spinach plants that the rabbits didn't take!!!  They are green and doing 
>well!! WOO HOO.  All my white crocus are blooming on my doggy's grave (he 
>was a white Jack Russell so I planted all white flowers on his grave).  I 
>planted those twice blooming white iris on there too.  Well, time to get 
>back out there and weed!
>Jesse Rene' Bell
>Claremore, OK
>Zone 6
>>From: Aplfgcnys@aol.com
>>Reply-To: gardenchat@hort.net
>>To: gardenchat@hort.net
>>Subject: Re: [CHAT] Hello/now vegetables
>>Date: Sat, 15 Mar 2003 15:28:02 EST
>>I think it's really surprising, and more than a bit sad, that so many of 
>>good gardeners don't seem to like garden produce.
>>As for cooking methods, there are so many good, easy and nutritious ways.
>>For starters, firm veggies like asparagus, broccoli, cauliflower, Brussels
>>sprouts, snow peas, green beans, etc. are delicious just blanched in 
>>water for just a few minutes until crisp-tender and dressed with a bit of
>>olive oil and lemon juice and garlic.
>>A special treat for us is roasted vegetables, which take a bit more time to
>>cut into bite-sized pieces.  Heat a flat pan containing a small amount of
>>olive oil, Kosher salt and dried marjoram in a 450 degree oven.  Put the
>>firmest veggies, like carrots, turnips, rutabagas, or sweet potatoes in
>>first.  Plan your sequence and add each vegetable, stirring to coat with 
>>oil, as it is cut up.  Onions, sweet peppers, mushrooms, snow peas, green
>>beans, squash all are good roasted.  I usually combine four or five kinds,
>>ending with the tenderist, like snow peas.  The whole process may take 20
>>minutes to half an hour, but they are soooo good.
>>And then there are stir-fries.  Almost any combination of vegetables with 
>>without a small amount of meat may be cooked quickly in a wok or large
>>skillet.  I use lemon juice and canned chicken broth thickened with
>>cornstarch or Wondra flour for the sauce, but soy sauce is more 
>>  As you can see, we avoid even the butter - I only use butter to make
>>Christmas candy, though I would still enjoy it.
>>This is the weekend to plant peas, and the garden here is still covered 
>>about six inches of hard-packed snow.  At least I can dream.  Fresh
>>vegetables from the garden are a real joy - sorry not everyone appreciates
>>them.               Auralie
>>In a message dated 03/15/2003 1:22:57 AM Eastern Standard Time,
>>mtalt@hort.net writes:
>> > Aw come on, Jim....turnips and rutabagas AND parsnips are yummy when
>> > they are harvested before they get too mature and prepared properly.
>> >
>> >
>> > I think that steamed until just right but not overdone, with a touch
>> > of butter, salt and pepper and all veggies are much more than 'more
>> > or less edible'...they're durn good.  About the only veg I boil is
>> > potatoes and then only if I want to make gravy - generally steam them
>> > too.
>> >
>> > For some reason - maybe because they used tough, old specimens -
>> > people used to boil the heck out of just about every veg....turning
>> > most of them into inedible messes.  Might also be they just didn't
>> > know about steaming as opposed to boiling.  This practice still goes
>> > on, but not so much anymore I think with all the oriental cuisines
>> > now available in the US, most of which seem veggie based to me - and
>> > most of which rely on steaming as the cooking process.
>> >
>> > David, you must have come from a 'boil it to death' family....too bad
>> > it turned you against things like Brussels sprouts, which, if fresh,
>> > young and steamed until just tender (about 12 - 15 minutes) are sweet
>> > and don't even need added butter and seasonings to melt in your
>> > mouth, but a touch of 'extras' makes them even better.
>> >
>> > Try a little marjoram in your lima beans - just a touch - with
>> > butter, salt and pepper...
>> >
>> > Marge Talt, zone 7 Maryland
>> > mtalt@hort.net
>> > Editor:  Gardening in Shade
>> > -----------------------------------------------
>> >
>> >
>> > ----------
>> > >From: Island Jim <jsinger@igc.org>
>> > >
>> > >amazing that vegetables should engender any kind of passion. aside
>> > from a
>> > >few dozen indian entrees, vegetables are just, well, vegetables as
>> > near as
>> > >i can tell. all of them cooked al dente and dressed with a drizzle
>> > of sweet
>> > >butter and white pepper, thank you, are more or less edible. all of
>> > them,
>> > >that is, except turnips, parsnips, and rutabagas--the existence of
>> > which
>> > >confirm the notion that god has a malicious sense of humor.
>> > >
>> > >
>> > >At 06:16 PM 3/14/03 -0600, you wrote:
>> > >>NO NO-- I am with Zem.... Fresh from my garden..yummy!
>> > >>
>> > >>Try adding some sauce (cheese or hollandaise) that is what I do
>> > for the
>> > >>picky folks that come here.
>> > >>
>> > >>And yes, I like all veggies..including lima beans...
>> > >>
>> > >>Donna
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Pam Evans
Kemp TX/zone 8A


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