Hakurei Turnips: First Garden Take of the Spring

Hakurei turnips just pulled from the garden (2-17-14)

Two or three warm days make it feel like spring is here.  The grass is noticeably greening up.  Even here in southeast Texas, where the temps normally come back up after a few cold days of cold, we’ve had a long winter of bundling-up.  I know our mostly in-the-50s days and down-in-the-30s nights are not that bad compared to those in some other parts of the country.  I spent a good many years lasting through cold Kansas winters, so I can appreciate not having to scrape windshields and scoop off driveways these days.

The below 30s and accompanying freezing rain and sleet we did have on a couple of occasions have interfered very little with the veggies that I planted at the end October out in the small garden behind the garage.  The perky leaves of the mix of greens and the glistening tops of the carrots and turnips seem to be almost showing off here in the middle of February.

The carrots and the traditional purple top turnips probably won’t make for some time, but this next weekend I intend to cut a batch of the greens for a wilted salad.  This evening, though, I couldn’t resist pulling up four of the Hakurei turnips.  Right now, some are about the size of a big radish.  They are sweet and crunchy with just a little bite, as I verified by munching them down once they were washed and the tops nipped off.

I get most of my seeds on line from Johnny’s Seeds.  I don’t mind giving them a plug because I’ve gotten the seeds very quickly and the packs are a lot fuller than those you get at the big box stores.

I’m eating a lot of store-bought veggies these days, but it’s sure fun to have a bit of the home-grown taste of these turnips.

Just the Right Kind of Day To Spend Puttering in the Garden

The garden space behind the garage is a mini-jungle. The peas have already hit their peak, but the tomatoes and beans stretch higher every day. I'm getting enough lettuce for a salad every day, pulling up a tender scallion to go along with it.

What a beautiful, lazy Sunday morning.  After getting up at 5:30 to let Annie out for a quick go, I crawled back under the covers for another few hours of dreamy–weird dreamy–dozing.  When I could no longer bear the crazy slumber, I pulled enough clothes on to go out to the backyard, but not before grinding a few coffee beans and setting them to brew.

Not being a “churchy” person, I then began my leisurely Easter morning puttering, repotting a couple of under-tended plants, squeezing in a few more wax bean and okra seeds in the already jungle-like garden, tying up the drooping passion flower stems to steady pergula posts, weeding out any ever-present chickweed and elm sprouts that I could reach, then finally giving everything a good dose of watering before the sun’s cheery Sunday rays would obliterate the remaining protective shadows.

Now it’s time for a good shower and then off to see if I can find a few groceries.  I doubt much will be open out here in conservative suburbialandia.  I don’t need to buy much, just wasn’t in the mood to do the shopping yesterday.  I will have to remember not to take the street out of the sub-division that enters onto the road that passes the Catholic church.  They’ll be swarming into that place like those ants that were trying to make a new hill next to the patio.  Ortho took care of that.

I hope you will enjoy this visual taste of my yard and garden.

This cherry tomato plant growing in a container is loaded with clusters of the small fruit.

A bud has appeared on this passion flower plant, not so many weeks after I brought it home from the nursery.

I now know this is a white shrimp plant bloom, of which each little pod slips out a lavendar tongue as it opens.

This verbena brings a blanket of color to the sun-drenched bed on the south side of the house.

This hand-me-down amarylis so invariably blooms at Easter, no matter when it falls on the calendar, that I have always called it an Easter lily.

This cleome brightens the edge of the patio.

The First Ripe Tomatoes Do Make for a Good Monday

There's no better find than the first tomatoes of the spring!

As Mondays go, this one wasn’t all that bad.  Work was nothing other than ordinary, even for the first day of the work week.  Getting home was probably the worst part of the whole day, with a number of slow spots on my route.  I take most longer-than-usual commutes pretty much in stride.  I do like my SiriusXM radio, and though I normally stick with OutQ’s Derek & Romaine Show, I don’t mind hittin’ Channel 51 for some electronic dance music, when the talk radio goes astray.  Why the last three miles of my tree-lined suburban drive got into bumper-to-bumper mode tonight, I have no idea, but the satellite radio and knowing that I was inching nearer to my home got me through it.

With the car in the garage and the dog properly picked up and hugged, I headed out to check on the garden, just to see what effect last evening’s soaking from the sprinkler might have had.  First glimpse showed peeking sprouts of the yellow beans that I had planted about eight days ago.  Other plants seemed to have stretched a few more inches.  When I headed around the corner to check on the four tomato plants in containers, I spied a bit of red among the velvety green leaves.  Though I knew that there were already cherry tomatoes on that plant, I had no idea that some would be ripe before the end of March!  Yet, there they were: one nearly ripe and another already turning yellow.    There are other small ones on that same plant, and other plants have blooms, but I know that it will be awhile before I can stop hitting the produce section at the supermarket for tomatoes for salads.

Early Days of Spring–When You Can Say, “This is what it’s all about.”

Homemade meatloaf, scalloped potatoes, and a salad with lettuce, arugula, and green onion straight from the garden. Can you beat this for Sunday lunch?

Today is one of those nearly perfect days that we get here in southeast Texas, usually in early spring.  The blue sky is filled with puffy clouds that keep the temperature mild as they intersperse shade onto the St. Augustine grass of the back yard.  With all the good rains we’ve had, the vegetable garden, the flowers in the pots and beds, and lawn are all trying their hardest to grow, even though the chickweed is fighting to outdo them.

After attempting to thwart some of the chickweed’s successes, I came back into the house and put together one of those old Sunday favorite meals:  meatloaf and scalloped potatoes.  I should have invited someone to share it all with, but I hadn’t thought far enough in advance to do that.  When it was time to eat,  I went back to the garden and cut some lettuce, arugula, and a green onion to go into a salad.  I’ll make lunches to take to work with all the leftover meatloaf and potatoes;  Marie Callender would be jealous.

Now that I’ve found all the various documents, this might be the day to set myself to doing my taxes.  Notice that I did say “might.”  (I hope you enjoy the tour that follows.)

Peas, lettuce, arugula, green onion, pole beans fill this end of my little garden behind the garage. At the other end are about 10 tomato plants and a holdover from last year, a hot Italian pepper. On the sunny side of the garage I have four more tomatoes in containers. The dog is not planted, but does like to be in photos.

The peas that I planted in mid-January are just starting to produce.

This ruellia and wandering jew require little care but add a lot of color to a corner of the patio.

My lack of patience is to blame for there not being a buzzing honey bee looking for nectar in this blossom of a large salvia that I planted last year and which withstood the drought.

This burst of color comes from a cleome that seeded itself right at the edge of the patio.

Sunday in Suburbia: Strings for Peas and a Hot Plate of Grub To Get the Morning Goin’

String lines to give the tender pea plants something to grab onto to keep them up out of the wet soil.

As gray and cold as it is outside, one can almost believe the prediction Punxsutawney Phil’s prediction that spring won’t come for another six weeks.  Despite the mid-40s temperature, I put the coffee on and went outside to tend to a much-needed task in the garden–putting up some string lines for the peas to climb on.  This year is my first to try peas, and I’ve found that the stems of pea plants don’t have the strength that beans have.  Consequently, after the rains of the last several days, most of the plants were flattened onto–thankfully, not into–the ground.  Still in my red plaid flannel pants and a hooded sweatshirt (yeah, I don’t say “hoodie”), I rounded up some heavy string, my garden chickens, and a few mini-trellises and rigged up some support for the plants, which already have tendrils ready to grab on.

Back inside the coffee was ready.  To help warm up, I decided to make something substantial.  My weekend breakfasts come in one of two types; the quicker is usually coffee with frozen waffles with a slathering of peanut butter or jelly.  On a cool, lazy morning–like this one–I get out the 6-inch cast iron skillet.  Sometimes, I might make an omelet, but usually, I saute some chunks of veggies–onion, a small pepper from the garden, celery, or whatever I have.  Sometimes that might be it.  However, this morning I had real good stuff in the fridge:  about a third of a box of french fries from a fast food run and tasty Kansas smoked sausage that had come back with me at Christmas.  When all these were browned and hot, over the top came a couple of beaten eggs that got cooked slowly, but ended up crisp on the bottom and easily flipped over to cook just a bit more.   Once on the plate, I added a hefty spoonful of homemade chili sauce, given to me for Christmas.  (If I haven’t made your mouth water just a little, you ain’t alive.  This is my version of migas, a Mexican dish that uses crispy pieces of tortillas in the eggs.  I think mine with the leftoever french fries are pretty good too!)

Standing water from recent rains has caused some of Bear Creek Park's roads and picnic areas to be closed.

There’s still no sun out.  Since Christmas, it feels like we’re back in the groove of having more typical Houston weather.  I’ve started checking a site that shows the severity of the drought across Texas and the U.S.  Over the past week, my rain gauge has collected about 2.5 inches of rain, a lot of which came down early yesterday.  If the ditches, empty lot, and open fields are any indication, maybe the drought here in southeast Texas has been broken.  I hope that all the trees are getting a good, healthy drink.  Too many others didn’t make it through last year’s long hot summer and fall.

Getting In Some Early Gardening with the Help of a New Electric Cultivator

Planted 2 weeks ago, these pea sprouts are about 4 inches tall.

Again it’s garden time!  I know it’s still January, but last year I planted on the 1st, but this year I didn’t get seeds for some leafy greens into the ground until the 15th.  In addition, to various kinds of lettuce,  I also planted spinach and peas for the first time.  The rows of the little sprouts have aleady appeared; in fact, the peas are now about 3-4 inches high.  The 2.75 inches of rain that fell may have washed some of the lettuce and spinach seeds around, but according to national figures, we’re still not out of the drought yet, so whatever rain comes down is needed.

This year I used one of my gift cards to help purchase a roto-tiller.  For quite some time, I had been eyeing a Troy-Bilt Electric Cultivator at Lowe’s  (Model TB154).  After I got it home, the minimal assembly was a no-brainer.  Very similar to my electric lawn mower, there were just two, hand-grip bolts, which attach the upper part of the handle to the rest of the tiller. 

Once I got the cord connected and the tiller into the garden, it didn’t take long to get my small garden plot well-tilled.  Even though I had done quite a bit of soil amending last year, there is still so much clay, that turning over the dirt with a shovel and then working it

Attach the handle with these hand-grip bolts, and the tiller is fully assembled.

with a rake still didn’t break up the soil satisfactorily.  Using this cultivator really got the soil worked up to a very good depth.  For a smaller machine, and an electric to boot, the Troy-Bilt154 is surprisingly powerful.  For a first-time tiller user, there was about a 5-minute learning curve, because the machine really wants to get into the dirt and do its job.  Just because this cultivator is lightweight doesn’t mean garden-tilling with it is something that your 11-year-old kid should be doing!

I paid $199; it had been on sale for about $20 less before Christmas.  Like the rest of my outside power tools, this tiller is electric.  Check out more extensive reviews at Lowe’s.

OK, so this is just the side of the box, but I didn't take any photos out of the cultivator out in the garden, and I'm not pulling it out from it's corner in the garage just to get a pic.

Now That April Fool’s Day Has Passed, It’s Time To See How the Garden Is Growing

Annie is always ready to assistant in checking out how the garden is growing. (4-2-11)

When it becomes garden time, this blog could be one of the most boring in all of the blogosphere; however, my little patch helps keep me on an even keel, so I like to add a pic here and there just as a record for myself of what I planted when and how things are growing.

It’s just been about 2 weeks since I put in the last photo, but the entire plot looks so much greener.  The lettuce is still going gangbusters, and most of the beans have started on their second set of leaves.  I didn’t over-plant this year, so I’ve had to go back and drop in a seed or two in places where the originals didn’t sprout.  I have a total of 7 tomato plants and 4 sweet peppers, not counting the 1 volunteer tomato that I discovered a couple days ago; it probably came from the compost that I added last winter.

I need to get in and hoe out the chickweed and elm tree sprouts that would cover the ground if it weren’t for the vegetable plants; however, unfortunately–or fortunately–we have had enough odd showers to keep the garden soil a bit too moist for that task.

The neighbors across the street are having a garage sale, which they started preparing for before 6 AM.  Of course, Annie couldn’t stay settled with the commotion, so we’ve been up since that time; quite early to get up on a Saturday, but I’ve gotten the back patio swept of most of the remaining oak leaves and the nasty pollen crap that they put out in the spring.  I love my shady oak tree, but keeping the patio clean is an almost never-ending story.  Oh well, just like my garden, the patio with its shade-covered pergola is one of my favorite parts of my house.

OK, yes, it’s Saturday, and now 10 AM; it’s time for a shower and out to take care of any number of errands.  Tomatoe cages, for one.  Definitely need more tomato cages.

Spring Begins! It’s Time for Planting and More Garden Updates

Spring, and it's time again to record the growth of the garden. As always, Annie ready to check things out.

Today is the first official day of spring, and these fingers that have been pulling, digging, and clutching rakes, hoes, and shovels for most of this beautiful, long weekend feel a bit reluctant at the keyboard.  The front yard is raked clean of–what-is hoped–the last oak leaves.  There have been a number of trips to various lawn and garden centers for soil, mulch, and both flowering and vegetable plants.

The fresh, often-overcast weather has made all the outside work much more pleasure, than labor.

The trunk area of the new, smaller hatchback has proven just the right size in order not to overbuy on any one trip.  Therefore, it hasn’t been a big effort to get the mulch put around trees or plants put into the ground.  More trips means more breaks in between.

The outings have given me a chance to drive on some roads, though not far from where I live, I’ve never taken before.  It’s amazing to find lanes in wooded areas still not taken over by housing sub-divisions.

One road that I do take frequently crosses what I have just discovered is called Langham Bayou.  I’ve never stopped before. but the blaze of yellow flora both around and in the water made me chance the rough little side road to take the shots that you can see in the new banner and sidebar.

It’s also time again to start recording what’s happening in my kitchy, little garden.  I planted lettuce, onions, and beans on New Year’s Day.  Unfortunately, the tender beans didn’t make it through January’s freeze, but I have been having fresh salad almost every evening for more than a week.  I’ve replanted the beans and set in tomatoes and a variety of pepper plants.

I’m hoping the much earlier start will help produce more before the hot summer comes along.

On the Road Home: Pickled Okra, Prop. 8, and Lt. Dan Choi

With the red jalapeño peppers, these pickled okra should have a bite!

Maybe it’s the summer heat, but lately I’ve been having trouble getting any posts written.  The work week evenings just don’t seem long enough, and weekends require getting accomplished all the to-do items that have accumulated through the week.

My best thinking time these days takes place after work as I make the 45-minute or a bit more commute home from downtown Houston out to my corner of the “burbs”.   Though I know my posts can be long-winded,  I thought instead of trying to write longer posts on just one topic, I’d start a new series of posts called “On the Road Home” and give a word or two about several of the topics that are on my mind.  (Keeping it to “a word or two” might be difficult.)  So here goes.

Okra is about all that’s left doing anything in the garden, and more of the plants are starting to produce, so I’ve had nice messes to eat for a couple weeks now.  Now that there are more to gather, I decided to try my hand at making some pickled okra.  With two days’ worth of okra, I have enough for a 1-pint jar.  There have been some trials and errors, but I’m hoping for good results after they’ve set for about 6 weeks.

The judge in California disallowed the ban on gay marriage that was passed in the elections of 2008.  The judge seems to have written a strong decision against the ban, but I’m sure we’re going to hear all kinds of screaming about activist judges and a lot of conservative candidates are going to try to use the ruling as fodder in this fall’s elections.  Rachel Maddow had a good recap on her show this evening.  She had a lot of interesting excerpts from Judge Walker’s decision.  Link to the entire decision here.

Actually, the raison d’etre for this new series of posts was what I caught on the radio this evening “On the Road Home.”  Usually, I switch around on the 6 eclectic stations I’ve got locked in, and tonight after making one of the switches,  I caught Democracy Now interviewing Lt. Dan Choi, the army officer, who has just been kicked out of the army based on “Don’t Ask, Don’t Tell” for admitting that he is gay.  I was totally impressed by his elequence and convictions.  Also, this interview shows him from quite a few different angles, not just an activist.  I was listening, but click here for the article and video of the interview, starting about the 9-minute point.

The Dog Days of Summer Haven’t Dampened the Spirit of . . . Okra! Try This Easy Skillet-fried Recipe

Fresh garden okra--don't let them get too big, or they'll be too "woody" to eat. Cut them off the plant, wash and dry them, and store them in a plastic bag in the refrigerator until you have a batch to eat.

Here in the latter part of July, my garden is already looking a bit sad and tired, but I’ve learned a lot in this first go-round.  The tomatoes have long since hit their peak, and a couple of those plants will probably meet their maker in the composter this weekend.  The beans are still trying, but now with more rain than we need interspersed with the mid-summer heat, try is about all they can do.  What does love all this hot weather is the

Every kitchen should have at least one cast iron skillet. If it gets rusty from disuse or moisture, don't throw it away. Clean it with steel wool; then wipe it well with a paper towel and cooking oil. It will be ready to use again!

okra.

There are about 20 plants, at varying stages of maturity, not because they were planted at different times, but because some of them were almost crowded out by faster growing tomato and cucumber plants.  Now, though, the okra are the kings of the garden, flowering and producing their pods at a faster rate each day.

I’ll pick more today, and if they continue so prolifically, I’ll try my

A mouth-watering supper with all homegrown veggies: skillet-fried okra, yellow and green beans with bacon, sliced turkey, feta, and tomato on jalapeño and cheese bread from my local Kroger bakery. (This bread is to die for!)

hand at pickling.

Most people who eat okra are more accustomed to either having it batter fried or in gumbo.  On the farm in Kansas, my mom pan-fried the okra in a cast iron skillet.  It was one of my favorite summer vegetables.  I have to admit that I haven’t gotten the “do” on my fried okra anywhere near Mom’s.  Maybe the taste is all in the nostalgia.

A week ago, I tried cooking the okra a bit differently. and I really liked the result.  Instead of putting oil into the skillet, I just cut up one strip of bacon into pieces and fried it.  Then I cut up the okra into the bacon grease and cooked bacon pieces, continuing the rest of the cooking process in the same way as always.  The end result was yummy, if I do say so myself!

Pan Fried Okra

5-7 okra per person

2 tablespoons cooking oil, lard, or bacon fat

3-4 tablespoons flour

Salt and Pepper

Heat a tablespoon or two of oil, lard, or other “grease” in a heavy skillet (frying pan).  When it starts to sizzle, start slicing in the okra, about 1/4 inch slices.  Okra cooks down a lot, so I’d recommend 5 or 6 okra per person.  When the okra is all sliced, keep turning as it cooks.  It will begin to change to a darker green and even “blackened”.  Salt and pepper.  When the okra starts to get a bit “slimey”, sprinkle a couple tablespoons of flour over the cooking okra.  Mix the flour into the okra.  Turn with a pancake turner, and sprinkle the other side with more flour.  Let the okra get crispy on one side before turning again.  Cook and turn until the okra is cooked through.