Planted and Enchanted

A casual blog about sustainability, gardening and life in Central Texas


Leave a comment

Red Malabar Spinach

Red Malabar Spinach from Kitazawa Seed Co.

Red Malabar Spinach from Kitazawa Seed Co.

I was initially pretty excited about this Red Malabar Spinach, which is one of the few “greens” that can take the summer heat in Central Texas. I changed my mind, however, after hearing numerous reports of the spinach being “mucous-like” in texture and not very tasty either. I’ve heard that this plant is best used in fish-based soups, as found in Asian cuisine. At any rate, instead of cutting the spinach down – I replanted it in the corner of our yard for ornamental purposes…it is a vining plant that can reach 14 feet tall. Today is the first day I’ve noticed the spinach clinging to the bamboo stake.

The seeds for this plant came from Kitazawa, who certainly have the best packaging of any seed company in my humble opinion.


Leave a comment

Butterfly caterpillar update

Caterpillars chowing down at the top of a 3 1/2 foot tall fennel plant.

Caterpillars chowing down at the top of a 3 1/2 foot tall fennel plant.

I blogged about these guys yesterday and continue to be fascinated with them. Today, all eleven of the caterpillars remain on the fennel plant – and all have increased in size by at least a third. There is also very little left of the foliage on the fennel. I’m cool with that – we planted them for these crawling creatures to utilize.


3 Comments

Identify the Butterfly

What is this? Please identify...

What is this? Please identify...

Who doesn’t like butterflies? I can’t think of any rational person who doesn’t think they are pretty dang awesome.

In an attempt to attract more butterflies to our backyard, we planted a few butterfly attracting plants. There are both “host” plants, which are where eggs are laid and caterpillars feed and “nectar” plants – which adult butterflies feed from.  This picture is of a caterpillar going wacky on our Fennel (“host”) in the herb garden. I counted no less than eleven of those suckers on the plant this morning, so…unless the birds feast on them we are going to have some butterfly magic soon.

We could use some help identifying exactly what kind of butterfly these guys are going to morph into…any help is appreciated.


Leave a comment

Basil! Cherry Tomatoes!

For dinner last night we had Spaghetti with Basil Pesto and Tomato Salad, made with freshly picked sweet basil and Matt’s wild cherry tomatoes. They are the tiniest cherry tomatoes I’ve every seen, but they’re juicy, flavorful, and abundant.

Bowl full of cherry tomatoes

Bowl full of cherry tomatoes

It was a wonderful summer meal, complete with homemade sourdough bread, Holy Cow chardonnay, and peach crisp made with farmers market peaches from nearby Caskey Orchards.

Spaghetti with pesto and tomato salad

Spaghetti with pesto and tomato salad

Sourdough Bread

Sourdough Bread


Leave a comment

Thai Red Curry with Green Beans and Eggplant

The  April 2009 issue of Vegetarian Times had a recipe for Thai Red Curry with Green Beans and Eggplant that I’ve been anxiously waiting to make with produce from our garden. This week, everything I needed was ready to pick:  Japanese long eggplant, snap bush beans, 1015 onions (used instead of the red onion called for in the recipe), and Thai basil.

Eggplants, Green Beans, Onions, Thai Basil

Eggplants, Green Beans, Onions, Thai Basil

We served this with jasmine rice, and it was delicious.  Made tasty leftovers for lunch today, too.  The full recipe is available here.

Thai Red Curry with Green Beans and Eggplant

Thai Red Curry with Green Beans and Eggplant


Leave a comment

Snacks

For a quick and easy snack, I sliced some carrots, lemon cucumbers, and marketmore cucumbers from the garden to eat with a freshly made batch of hummus.

Lemon Cucumber, Marketmore Cucumber

Lemon Cucumber, Marketmore Cucumber

Hummus Recipe:

2 cups cooked chickpeas, drained and rinsed
1/4 cup tahini
juice of one lemon
2 garlic cloves, minced
1 tablespoon olive oil
salt
1/4 cup yogurt or water
1 serrano pepper, finely diced
1/4 teaspoon ground cumin
cayenne

Puree chickpeas, tahini, lemon juice, garlic, olive oil, and salt in food processor. Add yogurt or water and puree for a smoother consistency. Add serrano and pulse a few times until mixed in. Pour into serving bowl, stir in cumin and a dash of cayenne.

Lemon Cucumbers, Nantes Coreless Carrots, Marketmore Cucumber

Lemon Cucumbers, Nantes Coreless Carrots, Marketmore Cucumber


Leave a comment

Honeydew secreting, ant-attracting Aphids.

This is the time of year for aphids. Perhaps you’ve seen some in your garden. They look like little pale specks that attach themselves to the underside of leaves. After sucking juices out of the plant, they secrete a ‘honeydew’ like substance which is sweet as sugar to ants. Ants will, in turn, herd and protect the aphids to prolong this food supply. Eventually the aphids will destroy the plant altogether.

I began treating this problem with a simple mix of Dr. Bronner’s Castille soap w/water (one drop per pint) and spraying the aphids. This chokes and kills the suckers. While that worked for awhile, I’ve now turned to Organocide – which works in a similar fashion but is made of Sesame Oil and fish emulsion.When using this product it is imperative to actually hit the aphids. It is also important to remember not to douse any nearby lady bugs, this stuff does not discriminate.

Aphids on Pepper plant 5/26/09

Aphids on Pepper plant 5/26/09


4 Comments

It’s been a long time coming, but I know some potatoes are coming soon.

Got this shot of our potatoes flowering, which seems to indicate they are nearly ready for harvest. We had a small, experimental, container of potatoes which we ate tonight. Hannah blogged of them earlier, but didn’t mention that they tasted really good and are making us extremely excited about the more ‘serious’ potato project in Garden Box A. I expect to harvest these in the next few weeks.

Potatoes flowering, 5/26/09

Potatoes flowering, 5/26/09

Design a site like this with WordPress.com
Get started