With their slender stems and perfumed blooms, sweet peas are a firm favourite for cut flowers.
21.07.2023 - 22:14 / awaytogarden.com
THE FREEZERS WERE too tightly packed till now to do anything but choose the forward-facing foods. (Sound familiar?) But I’ve happily eaten my way to some wiggle room, and it’s clear I have some cooking—a.k.a. restocking–to do. I’m running low on portions of my favorite food: three variations on a baked-bean theme, from sweet to smoky to spicy. The recipes, plus a nudge to try growing beans for drying next year, too.(In the slideshow above, toggle between slides by clicking a thumbnail image, or hover over the right edge of the big photos to reveal navigational arrows.)
the recipes, and dry-bean how-toALL THE RECIPES are easy, and delicious as a side dish or even as a whole meal-in-a-bowl, served over brown rice with something green tucked alongside.
Bonus: My midwinter freezer check revealed a few bags of whole paste tomatoes that will go into the mix—meaning more room for the incoming bean concoctions, and for the soups I see I need to replenish, too. The recipes:Heirloom baked beans with maple, molasses, and mustard Smoky, spicy baked black-eyed peas with chipotle Barbecued baked lentils (minus the grill) How to grow and cook dry beans Dry bean 101 with a bean breeder and seed farmer Categoriesentrees freezing & canning side dishesWith their slender stems and perfumed blooms, sweet peas are a firm favourite for cut flowers.
Sweet Potato Flowers are not only beautiful to look at, but also offer many uses! Let’s have a look at them in detail!
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The sweet potato is a starchy, sweet-tasting root vegetable. They have a thin, brown skin on the outside with colored flesh inside, typically orange in color, but other varieties are white, purple or yellow. You can eat sweet potatoes whole or peeled; the leaves of the plant are also edible. While called ‘potatoes’, sweet and white potatoes are not actually related. Botanically, the sweet potato belongs to the bindweed or morning glory family, whereas the white potato is part of the nightshade family.
Sweet potatoes, any way you serve them, are yummy and very nutritious. They are one thing that you can plant in the garden from April until the first of July, so you still have time to get them in the ground. I received some slips of ‘Bradshaw’ sweet potato recently and am looking forward to growing them in the garden at the Clemson Extension office. David Bradshaw was one of the most beloved professors in the Horticulture Department, and he was very involved with organic and heirloom plants at the South Carolina Botanical Garden. The sweet potato was developed from the Mahon Yam (which is really a sweet potato) by Dr. Bradshaw and given to one of my classmates who has grown it for many years, saving a few each year to grow out the slips.
2 packages frozen phyllo dough tartlet shells 1 small package instant vanilla pudding 1 cup milk ½ cup canned pumpkin or sweet potatoes (pureed) 1 tsp pumpkin pie spice (½ tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ginger) ¹⁄3 cup whipped topping (optional)
15 quail eggs 2 ¼ cups white vinegar (5%) 2 teaspoons chili pepper 1 teaspoon sugar in the raw ¼ teaspoon black pepper 2 ½ teaspoons sugar in the raw 3 teaspoons minced shallots ¼ teaspoon turmeric 4 thin slices of fresh jalapeno pepper
I must be selective in the kinds of shrubs and trees I add to my landscape. Very simply: I don’t have the room. Like the village matchmaker, Yente, in Fiddler on the Roof, I match the plant with my landscape, paying particular attention to sun exposure, drainage, and room to grow. I also consider its maintenance requirements, particularly water, fertilizer, pruning, and pests. As a tough-love gardener, I have no tolerance for needy, wimpy plants.
I REMEMBER THE PHALAENOPSIS ORCHID I GAVE my sister at Thanksgiving a few years ago, one of two of the same variety, keeping one for myself. Mine never rebloomed, and as for my sister’s–well, hers never stopped.