Tag: verde tomatillo

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04/18/2023 candidates for globemallow and other updates

Judy’s suggestion of starting the tomatillos outside has worked great. They are already sturdier and healthier than the few surviving seedlings indoors.
This isn’t a Euphorbia seedling so maybe it’s a globemallow??
The Baptisia australis plant I bought at Prairie Wind Nursery last year is coming up again!
This snailseed from Abby appears to live! Though it’s a bit chewed on.
I think this is one of the several ampelopsis vines we moved in late summer or early fall. Yay! I hope some of the others come up too.
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03/19/2023 tomatillos having a hard time

Both of two varieties of tomatillos have died of damping off fungus. Here’s a second try (in a different container with fresh soil) of tomatillo verde. Going to try to keep them drier this time by keeping them at the windiest part of the tray (where fan mainly hits). Been rotating all the other seedlings through to get them evenly moist but these friends seem to be more delicate.
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Fancy, that’ll teach me (Wednesday dinner)

Course 1: garlic lemon aioli with rolled prosciutto, atop bacon fat flatbread, on a bed of radicchio, drizzled with goji tomatillo (garden) syrup, topped with Leonberger cheese, and garnished with a mini bell pepper slice (garden) and white currant tomatoes (garden).
Course 2: venison bone broth made with carrots, celery, parsley (garden), with chopped onions (last of garden) and pearled barley, garnished with mini bell peppers (garden) and served with the bacon fat flatbread.
Course 3: braised venison shoulder seasoned with rosemary (garden), shiitake mushroom, serrano peppers (a friend’s garden), and onion (garden). Plated with radicchio, garlic lemon aioli, sliced tomatoes (garden), and a sea of goji tomatillo (garden) syrup.
In lieu of pictures of course 4 (fresh vanilla bean frozen custard a la Paula), here is the dog hoping for course 3. We ate the ice cream and didn’t take a picture. 😎
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A week ago Saturday

Very excited to have a Gulf Fritillary in the yard!
I hope it found the passionvine in the back yard.
Made more salsa verde.
The Chef helpfully cans.
Ruff day gardening, need a nap.
Mail call!! Fall/winter peas, trying new ones.
A wildflower and an herb.
Trying again on parsnip this year with fresh seeds.

Winter indoor gardening ideas.
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Leftovers garden taco salad

From the garden: Fordhook Giant Swiss Chard (green in the rainbow beds), tomatoes, and salsa verde from yesterday. The Chef also reminds me that the leftover rice had onions and tomatoes in it too and he mixed in the rest of his refried beans with some canned refried beans.
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Sprouting and preserving

The sterile wheatgrass cover crop is sprouting!
You can see the slower germinating buffalograss seed hanging out.
I have especially put a lot in the narrow places where the water runs off from the raised beds.
The grass with the red zinnias.
Both chimayó and jalapeño peppers. Neither super hot.
Everything from the garden except for garlic!
Yum! Salsa verde complete!
Picked green beans for dinner while waiting for salsa to finish simmering down.
The Chef takes over for canning, my department is just vegetables, thank goodness.
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Last night new helper friend!! And other things yesterday

A fine Toad hanging out in the raised beds! Eat those earwigs please!! (May already be doing so as I have not seen many lately.)
Tomatillos Verdes doing well, I think I have enough now to make salsa verde enough to can.
Took garden cucumber to work today for a snack with ranch dressing.
Not entirely sure but I think a Bombus impatiens bumblebee on a loofah gourd flower. There were at least two of these bumbles around.
Helper!
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Harvesting and trimming

Blue lake green beans, lots of tomatoes, and some tomatillos! This variety (verde) is actually maturing mid summer. Last year, Rio Grande Verde variety all waited til end of summer.
A single pod of runner bean. They have lots of flowers though!
A baby cushaw squash! Supposed to be resistant to squash vine borers and indeed the plant has yet been untouched.
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Tomatillo time

This morning I repotted the baby tomatillos (two varieties this year).

The tomatillo varieties are Rio Grande verde and just plain verde. RGV is what we had last year.
This procedure was extremely boring.