Zucchini fruits, then withers (cross posted on Vegetable forum)
terri_portland
17 years ago
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Kimmsr
17 years agoalthea_gw
17 years agoRelated Discussions
Crossing Zucchini with Vining Varities.
Comments (3)Not really the focus of this forum. Probably best source of info would be on the Hybridizing forum and you might also check over on the Pumpkins & Squash forum. Meanwhile check out all these vining summer squash varieties. Vining types are often referred to as "marrows". Dave Here is a link that might be useful: Hybridizing forum...See MoreSweet Pepper and Pole Bean Issues- cross-posted from Vegetable
Comments (3)Plant-Tone is a good balanced organic fertilizer with microbes. I've used Miracle Grow too, but it's best for producing leaves, so lay off it now for pepper production. I would switch to the other products I mentioned above now. The best thing I did for my peppers this year was roll out sunshade about 7ft above the whole garden plot once temps reached 95 back in May. This lowers water requirements, helps prevent sunscald, and lowered temps enough to keep them producing all summer. When temps went over 100 every day I also rolled out sunshade on the west wall of the garden as I was getting some sunscalding on the peppers on that side of the plot. This has been the hottest July on record in Tx with an *average* temp of just under 90 degrees. It's also been my personal best year for peppers. Don't let people tell you they won't set fruit when the temps climb over 95. Just give them midday and afternoon filtered sun/shade. Try Gypsies and Sweet Banana peppers next year. Hard to go wrong with those. Tasty and prolific....See MoreWhat's the most unusual fresh vegetable or fruit that you eat?
Comments (38)Oh my, I eat so many Asian vegetables that many people might find unusual. Bok choy, gai lan, gobo root, mizuna, gai choy, yu choy,shingiku,winter melon and others I don't know the names of. Jessy,I love Shiso (Perilla) too, and copied your recipe to try it out. When I make tempura, the Shiso leaves make an interesting and attractive tempura. I like seaweed too, the crisp Nori sheets, the Wakame, and also Hijiki. Not too many people I know (who aren't Japanese) have had Hijiki. One buys it dried and I have found that the Japanese brands are of better quality than some less expensive, non-Japanese brands I have bought in Chinese markets. I don't use a recipe, since I have been making it for years, but I found this one on the net, and the proportions sound about right. My only quibble with the recipe is the part about soaking it for 30 minutes. In my opinion, that would make it far too squishy. I soak it for about 10 minutes, and then rinse it repeatedly to make sure it's clean of sand and grit. It will soak up plenty of moisture from the other ingredients and still retain a bit of crunch. NGREDIENTS * 30g dried hijiki * 1 piece abura-age (thin fried bean curd) * 1 small carrot * 150ml dashi * 2 tbsp sugar * 1 tbsp sake * 2 tbsp soy sauce Hijiki no nimono HOW TO COOK Rinse the hijiki well until the water runs clear, then soak in plenty of water for 30 minutes. Put the fried bean curd in a sieve and pour boiling water over it, to remove excess oil. Cut in half lengthways and then into strips. Cut the carrot into fine strips. Place the hijiki, fried bean curd and carrot in a pan, then add the dashi, sugar and sake, and bring to the boil. Cut out a round of cooking foil slightly smaller than the diameter of the pan, and cover the hijiki with it. Simmer for 5 minutes. Add the soy sauce, then simmer again until the hijiki absorbs the broth. I love fiddleheads, but can get them only rarely around here. But there is a bracken fern that grows in areas on the coast that is very good to eat. You pick the fern shoots in the Spring when they are still quite tightly curled up. I use a good number of edible flowers in salads. Right now I've got alyssum, roses, nasturtiums, and pansies. I can't think of a fruit I would consider unusual, maybe Lychees? I do have a penchant for Moroccan preserved lemons....See MoreWhat are the "best" fruits and vegetables to plant in Spokane, WA?
Comments (5)My daughter lived on the south hill of Spokane. I would plant a small garden for her in the spring and it seemed to do pretty well with little care. Potatoes, tomatoes, beans, herbs and even peas did well. She had raspberries, strawberries and the grapes were spectacular. There was a cherry tree and apple tree already in her yard, but the cherry always had worms. Apples were good. If I were to have a small garden, I would plant basil, a tomato, lettuce, zucchini and a grape vine. There was also a community garden a block from her house near the Sacajawea School. Community gardens are a good place for ideas....See Moreterri_portland
17 years agoKimmsr
17 years agoalthea_gw
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17 years agojen_rivers
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15 years agoKimmsr
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15 years agojim_ny_garden
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15 years agojim_ny_garden
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14 years ago
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Kimmsr