Guest guest Posted March 16, 2008 Report Share Posted March 16, 2008 Favorite Veggie?--only ONE?! It's too hard to answer with only one example! I love baked sweet potatoes. And broccoli--steamed gently, but not the tough, rubbery kind they serve in the restaurants. (The " crisp-tender " idea is overrated--the best FLAVOR, imho, is just a hair BEYOND that " crisp-tender " ...maybe more like " TENDER crisp-tender " instead!) Beyond all doubt, I LOVE cooked collard greens better than any other " green veggies " --steamed 'til sweet and tender or stir-fried in a bit of light oil with a seasoned salt until nice and tender and tasty. I think eggplants--all kinds, especially the exotic, small ones--are WONDERFUL (although technically, yes, it is a fruit, not a vegetable!) and I LOVE also the RED, ripe sweet bell pepper--also a " fruit " vegetable! Then, potatoes of ALL kinds, all ways to fix them--Oh, I think I love these guys so much that eating them is like dessert! We don't have potatoes too often at our house. My love for fried potatoes (seasoned with a hickory-smoke flavored salt, in lieu of using the old-fashioned " bacon grease " ) borders on insanity! Some people say chocolate is their food weakness--mine is potatoes, especially really yummy fried ones with chopped up pieces of Vidalia onion browned gently in with the spuds! MMMM! (Good thing I just ate--I am full; otherwise I might be up in the kitchen messing with the potato peeler, just from thinking of how good they taste!) --Laura B., from Illinois Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2008 Report Share Posted March 16, 2008 Has anyone else tried lacinato kale (aka dino, black, or Tuscan kale)? I like kale for its wonderful nutrition and vigorous growth but am just not wild about eating the tightly, tightly curled (scratchy looking) kale leaves. This is a flat-leaf type with a great " pebble-y " texture that holds together in steaming or the rice pot. It has a good taste, not too strong, and grows like most brassicas with three leaves spiraling out around a central stem -- so as you take one or two leaves from each plant each time, the plant climbs higher in the sun, the leaves get farther from the dirt and insects and it starts to resemble a little palm tree. People call it ornamental. It seems to be perennial in my mild climate, likes cold and heat. The only way I know to get it is to grow it(!). I do have to spray my little plants or they get chomped by caterpillars. http://www.seedsavers.org/prodinfo.asp?number=623 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 Hello everyone! Intro: My name is Sara and I love cooking and eating the new creations from the kitchen that are made from there. I am not a total vegetarian but do cook many meals that are vegetarian. I joined the group so I could increase my knowledge on vegetarian meals because I do have friends that are vegetarian and we do get together for meals and I want to make sure that there is food that tastes great and that he can have at these meals. As for the subject at hand: I would have to say that my favorite vegies are tomatoes, spinach, swiss chard, and any squash variety. It's just too hard to choose one. Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 We love lacinato kale. We also grow the red vein russian red kale. They are both perennial, we were not aware of this and one year took it out because the aphids got to it. Now we do the following: spray with high pressure hose to knock the critters out, and spray with a potent red hot pepper/vinegar/dishsoap solution. It does kill them, but do not do this on baby plants (i just burned some baby beets :-( ). The lacinato was less prolific than the red russian kale, had a lower sprouting rate and grows more slowly. It is well worth it though, I find it more tender and very versatile in the kitchen. I got it started in several parts of the garden(s) this year, I just have to watch for them aphids. I have been 'importing' lady bugs every time I find one too....they eat aphids. roseta @ los angeles , " slim_langer " <slim_langer wrote: > > Has anyone else tried lacinato kale (aka dino, black, or Tuscan kale)? > I like kale for its wonderful nutrition and vigorous growth but am > just not wild about eating the tightly, tightly curled (scratchy > looking) kale leaves. This is a flat-leaf type with a great " pebble-y " > texture that holds together in steaming or the rice pot. It has a good > taste, not too strong, and grows like most brassicas with three leaves > spiraling out around a central stem -- so as you take one or two > leaves from each plant each time, the plant climbs higher in the sun, > the leaves get farther from the dirt and insects and it starts to > resemble a little palm tree. People call it ornamental. It seems to be > perennial in my mild climate, likes cold and heat. The only way I know > to get it is to grow it(!). I do have to spray my little plants or > they get chomped by caterpillars. > > http://www.seedsavers.org/prodinfo.asp?number=623 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 Oh, if it is just one it is easy, artichokes! There is stiff competition for second place and the list is long for me. Since I started growing them, my least favorite (beet roots) is starting to become one of my favorites since I get to use other parts, the greens! I love beet greens (well sometimes they are bright red/purple depending on the variety). Not too keen on chayote squash either, but I have had it prepared in ways I like. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 I only had fresh artichokes once and they were stringy and pithy, but I absolutely love canned artichoke hearts. Sometimes they get on the pizza, but usually I eat them all before they get there. Marinated artichoke hearts in the glass jars and the marinade they are in, alone with some sliced black olives, make a lively, but light topping for spaghetti noodles. Katie rosetalleo <rosetalleo wrote: Oh, if it is just one it is easy, artichokes! There is stiff competition for second place and the list is long for me. Since I started growing them, my least favorite (beet roots) is starting to become one of my favorites since I get to use other parts, the greens! I love beet greens (well sometimes they are bright red/purple depending on the variety). Not too keen on chayote squash either, but I have had it prepared in ways I like. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 I toss the jarred ones with the juice in with my pasta salad- add black olives, green pepper, and red onions. Yummy! Katie <cozycate wrote: I only had fresh artichokes once and they were stringy and pithy, but I absolutely love canned artichoke hearts. Sometimes they get on the pizza, but usually I eat them all before they get there. Marinated artichoke hearts in the glass jars and the marinade they are in, alone with some sliced black olives, make a lively, but light topping for spaghetti noodles. Katie rosetalleo <rosetalleo wrote: Oh, if it is just one it is easy, artichokes! There is stiff competition for second place and the list is long for me. Since I started growing them, my least favorite (beet roots) is starting to become one of my favorites since I get to use other parts, the greens! I love beet greens (well sometimes they are bright red/purple depending on the variety). Not too keen on chayote squash either, but I have had it prepared in ways I like. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 Nothing wrong with the jarred, canned or frozen ones, but fresh is nice too. We have a couple of plants and last year we harvested about 50 artichokes (maybe in 4-5 different times, it seems the plant makes several generations). If you harvest them older, just steam them and dip the soft end of the leaves (take outer leaves out and compost) and dip into oil/lemon, or mayo, or all i oli....one mistake many people make is not steaming them long enough. For large ones it takes me 45 minutes in a regular steamer and 15 minutes on a pressure cooker. If you harvest them when they are babies you need to trim them which is a bit of work, but then you can eat the whole thing. When you like them as much as I do it is OK to do a bit of work and use your own crops. I have even made artichoke ravioli using the fresh artichokes! In this case you steam them even longer so it is easier to take all the mushy stuff out. The plant is late this year, i still see no lovely artichoke buds, can't wait though! roseta @ los angeles , Cassie Dixon <roxy87cabriolet wrote: > > I toss the jarred ones with the juice in with my pasta salad- add black olives, green pepper, and red onions. Yummy! > > Katie <cozycate wrote: I only had fresh artichokes once and they were stringy and pithy, but I absolutely love canned artichoke hearts. Sometimes they get on the pizza, but usually I eat them all before they get there. Marinated artichoke hearts in the glass jars and the marinade they are in, alone with some sliced black olives, make a lively, but light topping for spaghetti noodles. > Katie > > rosetalleo <rosetalleo wrote: > Oh, if it is just one it is easy, artichokes! > > There is stiff competition for second place and the list is long for me. > > Since I started growing them, my least favorite (beet roots) is > starting to become one of my favorites since I get to use other parts, > the greens! I love beet greens (well sometimes they are bright > red/purple depending on the variety). Not too keen on chayote squash > either, but I have had it prepared in ways I like. > > > Never miss a thing. Make your homepage. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 Hi Roseta, I like the red russian " ragged jack " too. Plant for plant it does seem a little more productive than the lacinato. I've been getting near 100% germination with all my kale seeds. Maybe better still (so far) has been the Pentland brig kale. It has medium green, more-flat leaves, that spiral and resemble collards in shape, much nicer to eat than the tightly curled vates kale. This is the only place I've been able to find it: http://www.bountifulgardens.org/products.asp?dept=44 Is there a recipe or proportions to your hot pepper bug spray? Slim , " rosetalleo " <rosetalleo wrote: > > We love lacinato kale. We also grow the red vein russian red kale. > They are both perennial, we were not aware of this and one year took > it out because the aphids got to it. Now we do the following: spray > with high pressure hose to knock the critters out, and spray with a > potent red hot pepper/vinegar/dishsoap solution. It does kill them, > but do not do this on baby plants (i just burned some baby beets > :-( ). > > The lacinato was less prolific than the red russian kale, had a lower > sprouting rate and grows more slowly. It is well worth it though, I > find it more tender and very versatile in the kitchen. I got it > started in several parts of the garden(s) this year, I just have to > watch for them aphids. I have been 'importing' lady bugs every time I > find one too....they eat aphids. > > roseta @ los angeles > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 Yet another kale? great! thanks for the link Slim. Also Gai lan is a very nice kale you know. Planted some but definitely not 100% germination rate, but then the seeds were from last year. We are using all the seeds we have and see what sprouts before buying more, some are older.... The proportion is about 1/3 white vinegar, 1/3 baby shampoo or dish soap, and 1/3 hot pepper, but then you must dilute with lots of water. I did not dilute enough. I am afraid it is experimental....just be careful with baby plants. The hot pepper mix was super strong, I made it grinding up tepin (pequin) peppers, habaneros and thai peppers. I intended to make it for human consumption but no one could eat it, not even myself...LOL. 18 month later the stuff was left out of the fridge without sealing and there was no mold or spoilage in it. No creature dares live in this stuff. So I used it for pepper spraying the aphids. It does kill the aphids really well, but first spray the plants with high pressure water to knock most of them out. Also I understand planting garlic nearby helps, I read anise helps, and thyme? Also planting sunflowers apparently has a sacrificial effect, the aphids prefer the sunflowers that grow really tall and they leave the greens alone. Good luck with your plants! roseta @ los angeles , " slim_langer " <slim_langer wrote: > > Hi Roseta, > I like the red russian " ragged jack " too. Plant for plant it does seem > a little more productive than the lacinato. I've been getting near > 100% germination with all my kale seeds. Maybe better still (so far) > has been the Pentland brig kale. It has medium green, more-flat > leaves, that spiral and resemble collards in shape, much nicer to eat > than the tightly curled vates kale. > > This is the only place I've been able to find it: > > http://www.bountifulgardens.org/products.asp?dept=44 > > Is there a recipe or proportions to your hot pepper bug spray? > > Slim > > , " rosetalleo " <rosetalleo@> > wrote: > > > > We love lacinato kale. We also grow the red vein russian red kale. > > They are both perennial, we were not aware of this and one year took > > it out because the aphids got to it. Now we do the following: spray > > with high pressure hose to knock the critters out, and spray with a > > potent red hot pepper/vinegar/dishsoap solution. It does kill them, > > but do not do this on baby plants (i just burned some baby beets > > :-( ). > > > > The lacinato was less prolific than the red russian kale, had a lower > > sprouting rate and grows more slowly. It is well worth it though, I > > find it more tender and very versatile in the kitchen. I got it > > started in several parts of the garden(s) this year, I just have to > > watch for them aphids. I have been 'importing' lady bugs every time I > > find one too....they eat aphids. > > > > roseta @ los angeles > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 I'll bet that EVERY living creature stands back from your garden plants with that hot mixture sprayed on them.....that ought to be great to keep deer and rabbits away......ouch....burnin' their little mouths!! Nancy C. Yet another kale? great! thanks for the link Slim. Also Gai lan is a very nice kale you know. Planted some but definitely not 100% germination rate, but then the seeds were from last year. We are using all the seeds we have and see what sprouts before buying more, some are older.... The proportion is about 1/3 white vinegar, 1/3 baby shampoo or dish soap, and 1/3 hot pepper, but then you must dilute with lots of water. I did not dilute enough. I am afraid it is experimental....just be careful with baby plants. The hot pepper mix was super strong, I made it grinding up tepin (pequin) peppers, habaneros and thai peppers. I intended to make it for human consumption but no one could eat it, not even myself...LOL. 18 month later the stuff was left out of the fridge without sealing and there was no mold or spoilage in it. No creature dares live in this stuff. So I used it for pepper spraying the aphids. It does kill the aphids really well, but first spray the plants with high pressure water to knock most of them out. Also I understand planting garlic nearby helps, I read anise helps, and thyme? Also planting sunflowers apparently has a sacrificial effect, the aphids prefer the sunflowers that grow really tall and they leave the greens alone. Good luck with your plants! roseta @ los angeles , " slim_langer " <slim_langer wrote: > > Hi Roseta, > I like the red russian " ragged jack " too. Plant for plant it does seem > a little more productive than the lacinato. I've been getting near > 100% germination with all my kale seeds. Maybe better still (so far) > has been the Pentland brig kale. It has medium green, more-flat > leaves, that spiral and resemble collards in shape, much nicer to eat > than the tightly curled vates kale. > > This is the only place I've been able to find it: > > http://www.bountifulgardens.org/products.asp?dept=44 > > Is there a recipe or proportions to your hot pepper bug spray? > > Slim > > , " rosetalleo " <rosetalleo@> > wrote: > > > > We love lacinato kale. We also grow the red vein russian red kale. > > They are both perennial, we were not aware of this and one year took > > it out because the aphids got to it. Now we do the following: spray > > with high pressure hose to knock the critters out, and spray with a > > potent red hot pepper/vinegar/dishsoap solution. It does kill them, > > but do not do this on baby plants (i just burned some baby beets > > :-( ). > > > > The lacinato was less prolific than the red russian kale, had a lower > > sprouting rate and grows more slowly. It is well worth it though, I > > find it more tender and very versatile in the kitchen. I got it > > started in several parts of the garden(s) this year, I just have to > > watch for them aphids. I have been 'importing' lady bugs every time I > > find one too....they eat aphids. > > > > roseta @ los angeles > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 Thank you, Roseta! I had heard of the Gai Lin (on Wikipedia) and will look into finding some seeds. I have some aphids that sometimes come to my new rosebuds, I'll bet that would be a good test for your " pepper-spray. " I understand if you can keep your garden wet, the ladybugs will stay longer. , " rosetalleo " <rosetalleo wrote: > > Yet another kale? great! thanks for the link Slim. > > Also Gai lan is a very nice kale you know. Planted some but > definitely not 100% germination rate, but then the seeds were from > last year. We are using all the seeds we have and see what sprouts > before buying more, some are older.... > > The proportion is about 1/3 white vinegar, 1/3 baby shampoo or dish > soap, and 1/3 hot pepper, but then you must dilute with lots of water. > I did not dilute enough. I am afraid it is experimental....just be > careful with baby plants. The hot pepper mix was super strong, I made > it grinding up tepin (pequin) peppers, habaneros and thai peppers. I > intended to make it for human consumption but no one could eat it, not > even myself...LOL. 18 month later the stuff was left out of the > fridge without sealing and there was no mold or spoilage in it. No > creature dares live in this stuff. So I used it for pepper spraying > the aphids. It does kill the aphids really well, but first spray the > plants with high pressure water to knock most of them out. > > Also I understand planting garlic nearby helps, I read anise helps, > and thyme? Also planting sunflowers apparently has a sacrificial > effect, the aphids prefer the sunflowers that grow really tall and > they leave the greens alone. > > Good luck with your plants! > > roseta @ los angeles Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 All of them. ) Sonnie Quote Link to comment Share on other sites More sharing options...
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