yard stuff

Wow, sounds like you are doing a lot of work Pam. I also couldn't contain
myself and bought a climbing Joseph's Coat rose today. I've wanted one
forever and Wal-Mart had them for $6. It's pretty small but has lots of new
growth on it. I guess I'll be using the neem on a regular basis myself now!

Andrea H
Beaufort, SC
Zone 8b

----- Original Message -----
From: "Pamela J. Evans" <gardenqueen@gbronline.com>
To: <gardenchat@hort.net>
Sent: Saturday, March 15, 2003 5:56 PM
Subject: Re: [CHAT] Hello/now vegetables


> You are cracking me up woman! Well, I have spent the bulk of the day
> weeding - my poor back. Thank God you're coming down in two weeks and
> hopefully bringing me some more bath salts. But I didn't want it to look
> like a jungle when you get here. I hope these purple crocuses hang
> around until then - gorgeous! Also planted lilies today and got the rest
> of the old morning glory vines down since I noticed the new shoots
> coming up out there! And much to my surprise, species tulips do return
> in zone 8! They should be blooming just in time for your visit. I love a
> successful experiment. Also gave the roses a kelp snack and sprayed them
> w/ Neem since they are leafing out like crazy right now. Viburnums are
> budding out and the spring bulbs are really giving a good account of
> themselves this week.
>
> Got to get these mints divided and re-potted but that will have to wait
> until tomorrow. My back is screaming "hey stupid - enough already!"
>
> LOL  LOL
> ---------- Original Message ----------------------------------
> From: "Jesse Bell" <jesserenebell@hotmail.com>
> Reply-To: gardenchat@hort.net
> Date:  Sat, 15 Mar 2003 15:32:43 -0600
>
> >Ya'll are cracking me up.  I hate brussel sprouts too.  My mother forced
me
> >to eat them once when I was about 6 years old.  She NEVER did that
> >again....caused I barfed all over the table.  I could NOT stand the smell
of
> >them, much less the taste.  Still don't like them.  Nasty.
> >
> >Jesse Rene' Bell
> >Claremore, OK
> >Zone 6
> >
> >
> >
> >>From: David Franzman <dfranzma@pacbell.net>
> >>Reply-To: gardenchat@hort.net
> >>To: gardenchat@hort.net
> >>Subject: Re: [CHAT] Hello/now vegetables
> >>Date: Sat, 15 Mar 2003 13:32:57 -0800
> >>
> >>Now wait just a dang nabit minute Auralie!  I like virtually all veggies
> >>but those are the two that I just don't care for.  Lima beans and
> >>brussel sprouts.  I'm waiting for Marge to come out west for a visit and
> >>she can prepare them the way they are supposed to be prepared...I'm sure
> >>they're *gulp* better!
> >>
> >>DF
> >>
> >>Aplfgcnys@aol.com wrote:
> >>
> >> >I think it's really surprising, and more than a bit sad, that so many
of
> >>you
> >> >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
> >>boiling
> >> >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
> >>the
> >> >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
> >>or
> >> >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
> >>conventional.
> >> > 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
> >>with
> >> >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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> >
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>
> --
> Pam Evans
> Kemp TX/zone 8A
>
>
>
> --
>
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