tag:blogger.com,1999:blog-6243233403546917822024-03-12T23:48:08.214-07:00The Larson GardenGrowing and posting from Tacoma WA.Randy Larsonhttp://www.blogger.com/profile/11883685469366559692noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-624323340354691782.post-23301034012706886772012-05-11T06:40:00.000-07:002012-05-11T07:32:57.228-07:00Cucumbers started<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxfZtPCcN23-OmOYTGyKe0on3_oZVaHDTl64OMDsgxJHVPtH5ZmHZQPXlJSAmy0hElLDUJT6iczPXCKoobFnKcNz2QQtInycs6v-Hebw2SZ5EG1TYo-R5O-Al7gzEiE9l98HTLnMyYtru/s1600/20120511_060032-777228.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxfZtPCcN23-OmOYTGyKe0on3_oZVaHDTl64OMDsgxJHVPtH5ZmHZQPXlJSAmy0hElLDUJT6iczPXCKoobFnKcNz2QQtInycs6v-Hebw2SZ5EG1TYo-R5O-Al7gzEiE9l98HTLnMyYtru/s320/20120511_060032-777228.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5741283694270205378" /></a></p>There is an app for that, but paper is still so darn nice. <br><br>The cucumbers are going in today (and some a week ago). There well be much pickling this year of things go according to plan.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com1tag:blogger.com,1999:blog-624323340354691782.post-3526841763970924152012-05-10T07:47:00.001-07:002012-05-10T07:47:54.494-07:00Pea season nears<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjZJErUjDdkMDh0JSlDpAV_bai29YDswoUAxYSEAX3mzKvml-l-SRDCyPD4AOKxwefKcZc6oAwSqf2lNXJhJTkHksa9xzh-fo4cVIlMKDyPZuk9OCOX3YPpJqlx9KXENcNQWIAj4hdu2Y/s1600/20120510_055220-774495.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjZJErUjDdkMDh0JSlDpAV_bai29YDswoUAxYSEAX3mzKvml-l-SRDCyPD4AOKxwefKcZc6oAwSqf2lNXJhJTkHksa9xzh-fo4cVIlMKDyPZuk9OCOX3YPpJqlx9KXENcNQWIAj4hdu2Y/s320/20120510_055220-774495.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5740916465357713122" /></a></p>The first planting of peas (Feb 8) are blossoming rapidly now. These are Super Sugar Snaps here, the best snap pea I've come across.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com0tag:blogger.com,1999:blog-624323340354691782.post-49054660332919205342012-04-25T18:30:00.001-07:002012-04-25T18:30:47.784-07:002nd salad<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlGWbps_11LNn-Ng2UAdWN9qvcsMedo4VvQ_L7JJdlZfQLIYViychxYQHbNkrAmzG6pi7LllU98t6DWdYWYjCXLlVTi_Yv8s0eoT97UUxFgDLE_tt17jJA1-pwFFHmJkHDHLecIEVqPOC/s1600/20120425_181927-747785.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlGWbps_11LNn-Ng2UAdWN9qvcsMedo4VvQ_L7JJdlZfQLIYViychxYQHbNkrAmzG6pi7LllU98t6DWdYWYjCXLlVTi_Yv8s0eoT97UUxFgDLE_tt17jJA1-pwFFHmJkHDHLecIEVqPOC/s320/20120425_181927-747785.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5735515857997660946" /></a></p>The first salad was eaten before the camera crew arrived. This salad is composed of backyard sourced lettuces, chard, chives, oregano and raspberries (via the freezer). The tomatoes and cottage cheese were imported.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com1tag:blogger.com,1999:blog-624323340354691782.post-14211558772561194732012-04-18T17:06:00.000-07:002012-04-18T17:07:13.253-07:00Cutting potatoes<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yakmZDenN4GLyr5KJ9O3OoUsYXPrqbCWychbiIygyWOj5Kx7S3L9JLyLo9ydVppW-X40TkrA8C4y3De2HCJJXe4y5UGaYAa8HTQxDXUxDZGWIKYtms7NkUvIqc2SglfjQ_AhgoE35ulO/s1600/20120418_170010-733254.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yakmZDenN4GLyr5KJ9O3OoUsYXPrqbCWychbiIygyWOj5Kx7S3L9JLyLo9ydVppW-X40TkrA8C4y3De2HCJJXe4y5UGaYAa8HTQxDXUxDZGWIKYtms7NkUvIqc2SglfjQ_AhgoE35ulO/s320/20120418_170010-733254.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5732896721818338018" /></a></p>Cutting potatoes for planting. Two sprouts per piece, says grandpa Larson.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com0tag:blogger.com,1999:blog-624323340354691782.post-58142477039108531202012-03-20T06:30:00.000-07:002012-03-20T06:30:04.233-07:00Beautiful germinationA soil block site told me that there was no reason to cover the seeds when using blocks. It went on to say that there's plenty of moisture in the block to let it germinate properly. I've tried this a few times and can say that it works very well (lettuce is especially quick to germinate in this fashion). It also gives you a great perspective on what is going on just after germination. I find these little broccoli beautiful.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFNhtjee7cIqkXxWJzqnKzRtsabmfBIKEPbilGcLDgfp1v3vUP2NXm9B8s56QjZxI0PiBJChi_8z7kZuV7OkborARAZfnJFnVZ1dZZPAkWmBykneWzzMOc_BKEVz2Ko_jYZG5g7dkY5Ux/s1600/BroccoliSprouting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFNhtjee7cIqkXxWJzqnKzRtsabmfBIKEPbilGcLDgfp1v3vUP2NXm9B8s56QjZxI0PiBJChi_8z7kZuV7OkborARAZfnJFnVZ1dZZPAkWmBykneWzzMOc_BKEVz2Ko_jYZG5g7dkY5Ux/s320/BroccoliSprouting.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Newly emerged broccoli</td></tr>
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<br />Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com1tag:blogger.com,1999:blog-624323340354691782.post-60379835238619894712012-03-19T07:42:00.002-07:002012-03-19T07:42:29.841-07:00Bolting toward Harvest Monday<br />
Even though the overwintering crowd has started to bolt toward the barn doors, they remain plentiful and tasty.<br />
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The Brussels Sprouts are popping open in small explosive blooms, spurring me to pick clean a few of the plants. Nature works, though. I didn't get them all. Some had bolted entirely, some I just missed. These would bloom if left to their own devices, and may still, though it will be from the compost bin.<br />
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One cabbage came indoors, the last remains in the field, its seemingly chaotic splatter of long-packed-together leaves reaching in every direction. The chard is putting on new growth, the kale stretches skyward and the rest of the garden residents are trying to remain unseen as they edge toward the doors.<br />
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Spring is near, though it is under a cover of frost this morning.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFFN5jN_L3DtBStvUeMm4xa1e-eIRHPFBcdVjeVg0QGpjZWmQ2F1uzJhc1_1PKdgqhr1H-ckqz2S4yimfLvBLqneddiEV90Icjor6g43qRsmBPoFYhtlFMabvZ8K0J9G0vyn3Wrn0uaZb/s1600/ChardSpinachLeekPizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFFN5jN_L3DtBStvUeMm4xa1e-eIRHPFBcdVjeVg0QGpjZWmQ2F1uzJhc1_1PKdgqhr1H-ckqz2S4yimfLvBLqneddiEV90Icjor6g43qRsmBPoFYhtlFMabvZ8K0J9G0vyn3Wrn0uaZb/s320/ChardSpinachLeekPizza.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leeks, sprouts, spinach and chard await the pizza stone.<br />
The sauce is from our canned summer stores.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNnw5Z0qwadUTkXDdz8C5ibD9EwZNoqpBgd-w3PoxQ9xk94BiCjOzVlfwckDWfGelklbzgb1DSS2uDwZkruSBirHrSGYHv7TZXgG_V6G08jIzKgfM-6Ob2J6gkjE8wqMUYpDb8VQea_j1/s1600/SqashLeather.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNnw5Z0qwadUTkXDdz8C5ibD9EwZNoqpBgd-w3PoxQ9xk94BiCjOzVlfwckDWfGelklbzgb1DSS2uDwZkruSBirHrSGYHv7TZXgG_V6G08jIzKgfM-6Ob2J6gkjE8wqMUYpDb8VQea_j1/s320/SqashLeather.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We still have squash in the larder. This pint is being<br />
dried to satisfy work snack cravings.</td></tr>
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(Go see what else is bolting at <a href="http://daphnesdandelions.blogspot.com/" style="text-align: center;">Daphne's Harvest Monday site</a><span style="text-align: center;">).</span></div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com6tag:blogger.com,1999:blog-624323340354691782.post-47726099110323144162012-03-17T09:48:00.001-07:002012-03-17T09:48:59.098-07:00Sprouts for breakfast<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbDR7mJ9pmMkDYRIl3OkkkKaQcE2FKVXfHxLbYTjwCgjGIg_S79KNX00XA0IEDhW8mg9vdz4HbrUz-Nv1sY7GmUPbEKES89JpvgDyzd6c_GbESTVOHlmaoQ2hqn_drIepsIIe14MHOynT/s1600/20120317_094550-739099.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbDR7mJ9pmMkDYRIl3OkkkKaQcE2FKVXfHxLbYTjwCgjGIg_S79KNX00XA0IEDhW8mg9vdz4HbrUz-Nv1sY7GmUPbEKES89JpvgDyzd6c_GbESTVOHlmaoQ2hqn_drIepsIIe14MHOynT/s320/20120317_094550-739099.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5720909062950831202" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm3hCjPX-hJekRT6DtUFvxzWC6KPpqAIgkR73Ch0Lb_fzsmZAR7-3T8uc0esFI5JGdiuYndKsplevxCvWqGhy45UiVWmyfiIiUVrDGUCslANgZC8SDnT_QyakrV7jFit4AmcxRl8rQK9R/s1600/20120317_094540-741656.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm3hCjPX-hJekRT6DtUFvxzWC6KPpqAIgkR73Ch0Lb_fzsmZAR7-3T8uc0esFI5JGdiuYndKsplevxCvWqGhy45UiVWmyfiIiUVrDGUCslANgZC8SDnT_QyakrV7jFit4AmcxRl8rQK9R/s320/20120317_094540-741656.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5720909074656128706" /></a></p>I continue to try to eat my way through what remains. Our Brussels sprouts, leeks, and garlic join with some tasty mushrooms for breakfast.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com0tag:blogger.com,1999:blog-624323340354691782.post-1618847206940684982012-02-27T06:59:00.000-08:002012-02-27T07:24:01.493-08:00Harvest MondayThere is more cabbage and Brussels in the garden than it seems. That's not to say that I can feed an army, or our small family day-in and day-out, but there is certainly enough that I need to work it into as many meals as I can during the week. That works out to lunches during the weekday and a couple evening meals. It is a good problem to have.<br />
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Spring is amazing. I suppose that goes without saying, but here I go. The longer days and nudges toward warmer temperatures have brought new growth all over the garden. The Purple Sprouting Broccoli looks noticeably more lush. The peas I put in the ground on the 5th of February are poking out of the ground. And the remains of winter Brussels and cabbages are starting to open in preparation for active bolting. Our kale is also preparing to go. We have some time, but the end is approaching.<br />
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It has been a good winter ride and now the sprint through Spring is upon me. No, its not a sprint. It is steady, even pacing. Now to have the discipline to maintain a good pace..</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTm1p0X0z_cdmCwRxBTIGmmT25pUOecIbzeafleOQORjTsGDxZM8swN_gAmKiS85IJHv0IRKRjBfQrsCOtmee-pSKUoJs1F4O-iSdxfWo6rYFu2pSShx9jgg1wlRe0txdMfGjVZw-B-tBJ/s1600/ABeetInTheHandIsWorth-773140.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713831532803534194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTm1p0X0z_cdmCwRxBTIGmmT25pUOecIbzeafleOQORjTsGDxZM8swN_gAmKiS85IJHv0IRKRjBfQrsCOtmee-pSKUoJs1F4O-iSdxfWo6rYFu2pSShx9jgg1wlRe0txdMfGjVZw-B-tBJ/s320/ABeetInTheHandIsWorth-773140.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A beet in the hand.. also worth two birds in the bush?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyTtzItbcYuIumZU0B3fZUQ-HagU9_nCFWPsXS83OdwyoNAbm9P3idqOAKeH-tQsgHO6yyfZJW_pJIwrBuK3DYOQ1S_i4cc5-_lrJ1iaBroHO-Y-IP2_2tPOCDKkZWy_CCMKQopATC2FK/s1600/KaleWithThoughtsOfRebolt-774407.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713831540367876258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyTtzItbcYuIumZU0B3fZUQ-HagU9_nCFWPsXS83OdwyoNAbm9P3idqOAKeH-tQsgHO6yyfZJW_pJIwrBuK3DYOQ1S_i4cc5-_lrJ1iaBroHO-Y-IP2_2tPOCDKkZWy_CCMKQopATC2FK/s320/KaleWithThoughtsOfRebolt-774407.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The brassica dreams of seeds</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtNiRh8umd7CoByn8N6giT2apG0MaQaqtXti3WlmUWKWebvNuJn4H9IORiGE0VD8POI_BA4sfL9zkldmdG4g23aEvwzz83O2Yj_d_qODUSUQro8Xhy9vXq2Nmp_8Dm0VJEwslT7Qn6vxq/s1600/SpaghettiDelight-775766.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713831539897754978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDtNiRh8umd7CoByn8N6giT2apG0MaQaqtXti3WlmUWKWebvNuJn4H9IORiGE0VD8POI_BA4sfL9zkldmdG4g23aEvwzz83O2Yj_d_qODUSUQro8Xhy9vXq2Nmp_8Dm0VJEwslT7Qn6vxq/s320/SpaghettiDelight-775766.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti for dinner. Just add red sauce.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAmoVQFDJbmpZZy-ZzqQTNR89Dl2M-emHSU5U2pdSN05uNEUef76lt34BOOaXl-lz4LHPLjz6c5s6Ow3Dxg-P4ZGrFmybI3Q-SZxpCquyV84B-6nMdIYGLHJBdm2VLTgyS0D2B4EiCeq_/s1600/LastCabbageStanding-776532.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713831547313205794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAmoVQFDJbmpZZy-ZzqQTNR89Dl2M-emHSU5U2pdSN05uNEUef76lt34BOOaXl-lz4LHPLjz6c5s6Ow3Dxg-P4ZGrFmybI3Q-SZxpCquyV84B-6nMdIYGLHJBdm2VLTgyS0D2B4EiCeq_/s320/LastCabbageStanding-776532.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only a couple more to go.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsfARsRlxGr9k7AZ9VhIkIgprGfY4v3JhxJKfdc8HNCbW3iTcyUAFdK8fEH2BRw2bgpAG7zjTz0gPUBCOxBSoTzjthveHxHmkln5Xpn-im5uaKqK7PxxwMK0aXLbi5lPw7UIO_aV9SpB6/s1600/TastyWraps-777250.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713831550219551810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsfARsRlxGr9k7AZ9VhIkIgprGfY4v3JhxJKfdc8HNCbW3iTcyUAFdK8fEH2BRw2bgpAG7zjTz0gPUBCOxBSoTzjthveHxHmkln5Xpn-im5uaKqK7PxxwMK0aXLbi5lPw7UIO_aV9SpB6/s320/TastyWraps-777250.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A lunch buddy for days</td></tr>
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<br />Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com6tag:blogger.com,1999:blog-624323340354691782.post-36494015570799140892012-02-15T21:26:00.000-08:002012-02-15T21:55:57.532-08:00Planting - Lettuce / Broccoli<b>Broccoli, take three</b><br />
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I started the first round of lettuce and spring broccoli this evening. I've had nothing but problems trying to start broccoli the last two years. Those years, I started the broccoli outside in the greenhouse. I think the wide swings of temperature in the greenhouse were too much for the young broccoli. This year they are in the house with nice stable temperatures. I'm interested to see what I get this time around.<br />
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<b>Soil Blocks</b></div>
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I've had great success with soil blocks and will use them for everything that can be started in them. Last week I started tomatoes in 2" blocks. Today I used the 3/4" blocks for lettuce and broccoli. Blocks of this size are easily out grown, but they are also compact and allow me to start a lot of single seeds, resulting in more than enough plants, even with spotty germination. As it turns out, I've had great luck with germination in this manner and will have enough starts to share with all interested.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFB4QMOsd6QVmBxaj19u7wKT5Z8SA2sCpRi1ymIR0YvxbZzmXSTUtztyqrtE0y-P5_NNgr9J4pXye6sMF7p7pze53GUiylH-QQ2AT9sBVMWSMfWRCslAicUW_ZNMQr0mEH3dkEZ0DJpmj/s1600/20120215_154421-734197.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5709600822711915922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFB4QMOsd6QVmBxaj19u7wKT5Z8SA2sCpRi1ymIR0YvxbZzmXSTUtztyqrtE0y-P5_NNgr9J4pXye6sMF7p7pze53GUiylH-QQ2AT9sBVMWSMfWRCslAicUW_ZNMQr0mEH3dkEZ0DJpmj/s320/20120215_154421-734197.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3/4" soil blocks - 160 total</td></tr>
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Top Row (Left->Right): </div>
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<ul>
<li>Mascara Lettuce (x20); Territorial Seed</li>
<li>Drunken Woman Fizzy Head (x20); Territorial Seed</li>
<li>Marshall Lettuce (x20); </li>
<li>Italienischer Lettuce (x20);</li>
</ul>
<div>
Bottom Row (Left->Right)</div>
<div>
<ul>
<li>Valmaine Lettuce (x20)</li>
<li>Fiesta Hybrid Broccoli (x20) (Pelleted)</li>
<li>Broccoli Sampler from Cedar Grove Nursery (x20) (Not sure the exact variety)</li>
<li>Blank, for now.</li>
</ul>
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</div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com4tag:blogger.com,1999:blog-624323340354691782.post-64862473594548985602012-02-15T15:42:00.000-08:002012-02-15T21:56:11.645-08:00Spinach dreams - planting<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iJlHRGMttd4pCoOCi-XXFsTLGF0MKOFgXf_NM3Q5iIgL35ptfS3hsjQgZi8gWTCpcicIsyEt-0dusZRY1GDAfm9vehJQ1fHHM0J-lSKt25QFvSOaWTB2XOy6DvCnC_4yYWzZptp4JfJ-/s1600/20120215_153610-787147.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5709512143256214018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iJlHRGMttd4pCoOCi-XXFsTLGF0MKOFgXf_NM3Q5iIgL35ptfS3hsjQgZi8gWTCpcicIsyEt-0dusZRY1GDAfm9vehJQ1fHHM0J-lSKt25QFvSOaWTB2XOy6DvCnC_4yYWzZptp4JfJ-/s320/20120215_153610-787147.jpg" /></a></div>
The garlic bed, center, got some companions today:<br />
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<div>
Left to right:</div>
<div>
Mustard - Wild Garden</div>
<div>
Spinach - Spaulding (x3)</div>
<div>
Spinach - Olympia (x2)</div>
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<br /></div>
<div>
Behind them is our winter bed of kale & collards. In front is a Purple Sprouting Broccoli that its showing good spring growth.</div>
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<br /></div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com1tag:blogger.com,1999:blog-624323340354691782.post-73006648076704295402012-02-06T06:28:00.001-08:002012-02-06T07:23:27.891-08:00Harvest Monday<div>
We, through not aggressively eating our way through the garden, are still pulling much from it. There are still beets, a few cabbages, loads of kale & collards, green onion, and Brussels. The carrots are mostly gone and the last of the broccoli was picked and its bed cleared in preparation for peas.<br />
<br />
This post is part of the Harvest Monday collection over at <a href="http://daphnesdandelions.blogspot.com/">Daphne's Dandelions</a>. Head on over to see what is left of other people's winter gardens.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAi-x7WlZpNaL8ftE_g6kw5JJgqi-Qx6GEZkX0CpEu7_NOTgO5bYakx3jqLFrItLSybWz3yfZ6BogmLN36j2tP5I4nDl_z_b3pReMi985O9tWFC4wSGcEdjSn8RmdVwe-o11lF0XYDuuf/s1600/20120128_172952.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAi-x7WlZpNaL8ftE_g6kw5JJgqi-Qx6GEZkX0CpEu7_NOTgO5bYakx3jqLFrItLSybWz3yfZ6BogmLN36j2tP5I4nDl_z_b3pReMi985O9tWFC4wSGcEdjSn8RmdVwe-o11lF0XYDuuf/s320/20120128_172952.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From a Brussels' point of view</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutdRKptk8MT4aRpHXbLsuOLZmIvHYWx72WDN6FDDasbtPcfLwCx5Cg8aAxK1jujmwvxpYITzSdMmKm4MRfAARopBl6XqX_Q8fCdO09cmGGpreJ0SPEKvfH7hKRolhRedtUc2Qx61yItlB/s1600/20120128_173437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutdRKptk8MT4aRpHXbLsuOLZmIvHYWx72WDN6FDDasbtPcfLwCx5Cg8aAxK1jujmwvxpYITzSdMmKm4MRfAARopBl6XqX_Q8fCdO09cmGGpreJ0SPEKvfH7hKRolhRedtUc2Qx61yItlB/s320/20120128_173437.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage and Brussels on the block for the wok</td></tr>
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<br /></div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com9tag:blogger.com,1999:blog-624323340354691782.post-72995788228820844192012-02-06T06:20:00.001-08:002012-02-06T06:20:57.867-08:00Spring fever, first planting<div><p>We've been experiencing a full-on spring weekend. The sun was bright, non-shady areas warm. We planted the first round of peas in response. It isn't terribly early. They normally go in around Presidents day. </p>
<p>What went in:<br>
10' each:<br>
Alderman (west, bear row)<br>
Super Sugar-Snap</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRMymhJJAaTV3jLXzSEMM8huWU79W-sTjQWsP2rJ7gch_PNFJ6-kK04UXP0f8QXUrbf3tW3Jkntj9mb52r-FmTYp3YfwLZibAJiZNwurvclHBbGeYTJDXW3UeInX3uC8ZAiAMz-lT9XEh/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VZoTVvgwz4EWTOY1FwRTncxUB7BWhc2LyIw5lgE3PawaZppx3h3up6zalt8hH9vj_zyLcUovm5ZqfIQnTjdp4RSBjQFb-QQf4EKYNEFfcMcQcYNdB0S920dq6owFlvbzDZa-RL2CvYJM/' /></div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com2tag:blogger.com,1999:blog-624323340354691782.post-52002869768275796242011-12-19T06:22:00.000-08:002011-12-19T06:23:58.234-08:00Harvest Monday<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCK0hdT80PjKzsXypQ6ieBK41zbRzxBA3lxTZovu-QiwKiCTW_Fp-2BGw_wNoiVMAeNhUMJ5DDpqHolXfUo58ILeF-dNmesh-OgzrWNHq8ouoTGB39JwGCQl4IR-dMN2ahPAN1sP-tA-e/s1600/20111218_151612-738234.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCK0hdT80PjKzsXypQ6ieBK41zbRzxBA3lxTZovu-QiwKiCTW_Fp-2BGw_wNoiVMAeNhUMJ5DDpqHolXfUo58ILeF-dNmesh-OgzrWNHq8ouoTGB39JwGCQl4IR-dMN2ahPAN1sP-tA-e/s320/20111218_151612-738234.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5687845111006774482" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOQLloMk56e8AOF_rf77jd_GAh3zHP3-EBnCQ3ll4inKFatUJN4LImPM4hLI0L2pbVV5jijIN7P12L3K_j3tP5SOGiChR1W8e43cPahJKwkmvQ1O8ZmItxJeQCi1HsUvVcyKEYwi3eaoZ/s1600/20111218_190856-739459.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOQLloMk56e8AOF_rf77jd_GAh3zHP3-EBnCQ3ll4inKFatUJN4LImPM4hLI0L2pbVV5jijIN7P12L3K_j3tP5SOGiChR1W8e43cPahJKwkmvQ1O8ZmItxJeQCi1HsUvVcyKEYwi3eaoZ/s320/20111218_190856-739459.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5687845118649554386" /></a></p>There is much in the garden waiting to be picked these days. I realized this week, that's where it is staying. It's not intentional, though. It is easier to make and eat bread, fatten up on nuts, than to go root out a couple beets. With that now in mind, it was a pleasure to pluck a couple beets, carrots, and leeks from the ground yesterday for dinner. They met up with an apple and found their way into me through the juicer. Breakfast was a scramble of Brussels, leeks, spinach and garlic. <div><br></div><div>This, and much more interesting Monday posts are inspired by Daphne Dandelions.</div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com7tag:blogger.com,1999:blog-624323340354691782.post-91636658072022878552011-12-09T08:47:00.001-08:002011-12-09T08:47:14.617-08:00Bright Autumn skies<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUik8ThWYSfkBQigr4xP2HnFYZ0xvj2e0CZihMVBpGyoprIamvcJ_uA21CNgcGpmOWBbmphFLPLEA5oKbEPETGSlHIQ3jfU9oEm56fULTOmUIdQ0I5xKBee7XqNrzB0E4dEKuS8b1CI-Q/s1600/20111204_135656-734618.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUik8ThWYSfkBQigr4xP2HnFYZ0xvj2e0CZihMVBpGyoprIamvcJ_uA21CNgcGpmOWBbmphFLPLEA5oKbEPETGSlHIQ3jfU9oEm56fULTOmUIdQ0I5xKBee7XqNrzB0E4dEKuS8b1CI-Q/s320/20111204_135656-734618.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5684171182937727858" /></a></p>There are beautiful days about. The rain has held off more so than normal. So has what we call cold. Luke and I took advantage of this and found ourselves a windfall, quite literally I suppose. The sun was warm, the shadows chilly, and the day good.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com1tag:blogger.com,1999:blog-624323340354691782.post-84121908373635419022011-12-05T07:32:00.001-08:002011-12-05T07:46:39.751-08:00Garden super stars<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKilx5BisL9EfcECFhd1PCgCpy501OTd0ELOKyM3Jhmt7Pjwb_B0AaO_bqMr3CMLbiLdjlhEl8Jpr6CasBswV81JGw4V2Uo2g5Gq626I41hYlHntJvOOEeR1vxm7KAZCyh_ZjtLoLVqSAV/s1600/20111204_121018.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKilx5BisL9EfcECFhd1PCgCpy501OTd0ELOKyM3Jhmt7Pjwb_B0AaO_bqMr3CMLbiLdjlhEl8Jpr6CasBswV81JGw4V2Uo2g5Gq626I41hYlHntJvOOEeR1vxm7KAZCyh_ZjtLoLVqSAV/s320/20111204_121018.jpg" width="240" /></a>The first of Brussels Sprouts were snapped from their stalk this week. Steve Solomon waxes poetic about the power of Brussels Sprouts, 'each a little package of vitality'. Brussels are super hardy, super cute and super tasty Are they the super stars of winter? It sounds like Brussels are an old friend of mine, but really we've just met. Like many other vegetables, Brussels and I got off to a rocky start. We met in an overcooked slop of misunderstanding. It is no wonder that I never put that small green bag of leaves anywhere near my mouth. I was young and they were stinky and strange. Brussels weren't alone. Beets were also barred entry, asparagus, too. I'm not sure if I had even heard of chard or kale, but I'm sure that they'd have been immediately black-listed as well. Though, I did love my spinach, peas and corn. I've always loved creamed-corn, which is odd, because it is the leader of slimy food movement. In any event, Brussels, beets and I have mended our fences. They now carry most-favored vegetable status and a prominate place in the garden. We have two variety of Brussels in the garden this year, Franklin and Roodnerf. All of them have put sprouts on, but one variety (Franklin) had the time to swell their sprouts to perfection, some nearing golf ball size. They snap off the stalk with a satisfying pop and do seem to be packed with vitality and courage.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVBbWBYRSU1M5AIeNQN1r4rZOyfNTlv6OtpTZ0aGgWPjWfNosKuZXY_NIepvpHGD22NMaZfkp6eiRBUsp9XtNbu32xa_FXqo3M3JZH0VoYp_1lNhJxwEU29GG_-7FdA0x4ZQ-nicNwGN8/s1600/20111203_171748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVBbWBYRSU1M5AIeNQN1r4rZOyfNTlv6OtpTZ0aGgWPjWfNosKuZXY_NIepvpHGD22NMaZfkp6eiRBUsp9XtNbu32xa_FXqo3M3JZH0VoYp_1lNhJxwEU29GG_-7FdA0x4ZQ-nicNwGN8/s320/20111203_171748.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brussels chatting with broccoli and onion, plotting<br />
their escape from the wok.</td></tr>
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Cabbage also made another appearance in the kitchen this week. The first one was picked last week, and another came in with me yesterday. The remaining cabbage variety is savoyed, meaning its leaves are crinkly. Savoyed is an interesting word. It brings to mind dancing, rather than vegetable. I barely looked to see what else the word conveys. Wikipedia doesn't do it justice. I'm not certain where on the scale of slightly-to-heavily savoyity our cabbages are, but they are photogenic. Their leaves are a varied variety of healthy looking green. With the brilliant sun of yesterday on them, it seemed like everything was right in the world.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobuiFUXOS_NKZuf2C0U6Y1NmExvhZ7gwc1OFPkN1AD4lyW5uVV_wQn44kM5aqRx7M7dyVYj8yeInToNOb_9vcJ98BygcRGPzyGcp4BIj8QUuTXjlH7veJ2X78vla7I8_fXCXrzUyngPWi/s1600/20111204_144412.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobuiFUXOS_NKZuf2C0U6Y1NmExvhZ7gwc1OFPkN1AD4lyW5uVV_wQn44kM5aqRx7M7dyVYj8yeInToNOb_9vcJ98BygcRGPzyGcp4BIj8QUuTXjlH7veJ2X78vla7I8_fXCXrzUyngPWi/s320/20111204_144412.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKEZwfNwMP6KUqAcnApFdlm__NqeX1ar_0fNbe9AZ1uhiFYD2G9vWaRgp8IiyVUssKi0G1rcvIaj7YIq1g24-YfCKAgrIKrKgHAi6j13-4SsldZC8W3zhTkdgJ3PvSe3OqXZWGjcwzBO4/s1600/20111204_121246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKEZwfNwMP6KUqAcnApFdlm__NqeX1ar_0fNbe9AZ1uhiFYD2G9vWaRgp8IiyVUssKi0G1rcvIaj7YIq1g24-YfCKAgrIKrKgHAi6j13-4SsldZC8W3zhTkdgJ3PvSe3OqXZWGjcwzBO4/s320/20111204_121246.jpg" width="240" /></a></div>
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This post link linked to from<a href="http://daphnesdandelions.blogspot.com/"> Daphne's Dandelion's Harvest Monday </a>post. Head over there to see what others are growing this time of year.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com10tag:blogger.com,1999:blog-624323340354691782.post-91802691970312975502011-11-28T07:16:00.000-08:002011-11-28T07:49:06.322-08:00Harvest Monday<div class="mobile-photo">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV43d9K3gu-gJZHmpZZ-tRGQ76DgD4Dtwc18cCaEnc8qtR8gT7neeNhRsQidQlGXHyk-lb6Us8VFF1QPsDwvIkoQscmAQR0rP_MUgzVtl_DM1-YV9YoBG73UhSTfU1pVNBt4MfXlZlrrZZ/s1600/20111127_102115-732435.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680066046089861970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV43d9K3gu-gJZHmpZZ-tRGQ76DgD4Dtwc18cCaEnc8qtR8gT7neeNhRsQidQlGXHyk-lb6Us8VFF1QPsDwvIkoQscmAQR0rP_MUgzVtl_DM1-YV9YoBG73UhSTfU1pVNBt4MfXlZlrrZZ/s320/20111127_102115-732435.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our sole Danish Ballhead. All of the others<br />
are a savoy type that I need to pin back to<br />
an actual name.</td></tr>
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We picked the first of the cabbages this weekend. It was on the small side, but it was more than enough for the pumpkin curry recipe it was plucked for. The pumpkin curry isn't pictured, but it certainly warranted being captured. I have some for lunch today and I expect that it'll be as tasty as before.<br />
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Also not pictured are some truly gorgeous Collards that Shari picked yesterday (their leaves are a deep uniform green and look super healthy and tasty after the recent frosts), as well as the smattering of carrots, chard and onions that made it into the week's meals. Not pictured for better reason are the few straggling tomatoes we managed to pull from the greenhouse. Actually they probably should have been posted, just to commemorate their fortitude.<br />
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For many well pictured posts, head over to <a href="http://daphnesdandelions.blogspot.com/">Daphne's Dandelions</a> for many Harvest Monday contributors.<br />
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<br /></div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com7tag:blogger.com,1999:blog-624323340354691782.post-77582378516067179092011-11-28T06:31:00.001-08:002011-11-28T07:22:13.391-08:00Baking interludeThe hours of light are short. The temperatures have dipped. The sky its dripping. It is time to bake. It has been years since I've made bread on a regular basis. I let my sourdough starter go and turned my attention elsewhere. I have some attention again and have acquired part of a great starter from a friend. It is nice to turn some attention back to bread.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEuDC6EyrJVrAm6En8mFH7iFMFoFXc8N8IkTKPqezfQDIpWshnmiONeGP08R2kQ2WByvy8309ieSooHpifcUB1EgJtfEH7xFvAxpFyLdBwRN3E2z9m_4fQN-blw0SPRSTAJcZwyBnZvtl/s1600/20111127_133859-705760.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680054333477861554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEuDC6EyrJVrAm6En8mFH7iFMFoFXc8N8IkTKPqezfQDIpWshnmiONeGP08R2kQ2WByvy8309ieSooHpifcUB1EgJtfEH7xFvAxpFyLdBwRN3E2z9m_4fQN-blw0SPRSTAJcZwyBnZvtl/s320/20111127_133859-705760.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Multigrain just before baking.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZU47RoPM613a2n5iTDEJvHlNoxlmE_m2qg2c_TgWLU01Qg8nE7rqFuJIHK6IwltmoD0g0y3Q7XwPrvMnUY2Ewiiy1j4cHHC0uJ885KUC2gh1aLDzpdRMLrq94orae_lA83-uFhmizDxP/s1600/20111126_124928-709412.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680054345394834034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZU47RoPM613a2n5iTDEJvHlNoxlmE_m2qg2c_TgWLU01Qg8nE7rqFuJIHK6IwltmoD0g0y3Q7XwPrvMnUY2Ewiiy1j4cHHC0uJ885KUC2gh1aLDzpdRMLrq94orae_lA83-uFhmizDxP/s320/20111126_124928-709412.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A country-white, the essence of bread:<br />
flour, water, starter, salt.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR4qpbIrn1aILS6JDzGuVNn5te3avE3YdJPkbbkTbwl2IOEBa3WQEA7-4lbVdDVkYFHbfSKgMZ1aYhTrLqqdHpCFplFmn_E0DR6URT8dtcXP3bzDWsXG654sSlqoqc7v4hPkgRignQ_FH/s1600/20111127_163157-707384.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680054337589632082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR4qpbIrn1aILS6JDzGuVNn5te3avE3YdJPkbbkTbwl2IOEBa3WQEA7-4lbVdDVkYFHbfSKgMZ1aYhTrLqqdHpCFplFmn_E0DR6URT8dtcXP3bzDWsXG654sSlqoqc7v4hPkgRignQ_FH/s320/20111127_163157-707384.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Multigrain cooling, delicious potential at </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc1B9mts6VsPFJkJv0sQdEimHObsrhxnAnWmIKeGQkGNGQeEHfbmM_dvRGf77D5OE_i0FJqMunwldM_M_j1EjR84dRjrWyPLz30lSX1GQ0WZ0oRDI-zs98Ycdib9dl-GHdZMZrZuDq4xG/s1600/20111012_134939-771311.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc1B9mts6VsPFJkJv0sQdEimHObsrhxnAnWmIKeGQkGNGQeEHfbmM_dvRGf77D5OE_i0FJqMunwldM_M_j1EjR84dRjrWyPLz30lSX1GQ0WZ0oRDI-zs98Ycdib9dl-GHdZMZrZuDq4xG/s320/20111012_134939-771311.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bagels with a nice chew.</td></tr>
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</div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com2tag:blogger.com,1999:blog-624323340354691782.post-91965446112547641792011-11-20T08:19:00.001-08:002011-11-20T08:29:36.536-08:00Frosty MorningThere was a pretty thick fog last night that our 26 degree night turned into a blanket of frost. Everything is certainly hunkered down.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7UYEBxLYJZtZoHtWCj00xbfXQf-nZhPUFviYbQBpEzUfNefNytedHxSfcoNpRoUHUQJxbMEw7avvtHKOwPD1CD98ySonGhcXeoAe9JwEiq3gI_gVj5pJpY2bEGga7OF7igedm6SuzyGw/s1600/BroccoliFrostB.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7UYEBxLYJZtZoHtWCj00xbfXQf-nZhPUFviYbQBpEzUfNefNytedHxSfcoNpRoUHUQJxbMEw7avvtHKOwPD1CD98ySonGhcXeoAe9JwEiq3gI_gVj5pJpY2bEGga7OF7igedm6SuzyGw/s320/BroccoliFrostB.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Non-Purple broccoli. It is an experiment.<br />I don't know if it will last the winter.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirncrzlxrIyeBtVnhrO4C1Bc-LdjmJEIRPA8MBb1Nu5JFiHIyCmIKluCSLzIMBw2zQk8oeF1SUpGvsp08WPmhbzLKfFLT6BRcQ7JD7U8RoW2Oiik-zXd6NYXf5mDOh57K1zoHMFQ7ZeJBw/s1600/BroccoliFrostA.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirncrzlxrIyeBtVnhrO4C1Bc-LdjmJEIRPA8MBb1Nu5JFiHIyCmIKluCSLzIMBw2zQk8oeF1SUpGvsp08WPmhbzLKfFLT6BRcQ7JD7U8RoW2Oiik-zXd6NYXf5mDOh57K1zoHMFQ7ZeJBw/s320/BroccoliFrostA.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close with a frosty broccoli.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq_m2C1RAJ3wb3P4NMF94g53tdHrMnejCzVp4nxWz_JVO390p8q412JT0oiFvs4id5KSn4_HXpX-QyW9duaV2sdJlnwtQkk0BdqjA_LHRzATiXSTyJR9i4n0rWmc5ED5RTx9qUqiAg_OG/s1600/PurpleBroccoliFrosted.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq_m2C1RAJ3wb3P4NMF94g53tdHrMnejCzVp4nxWz_JVO390p8q412JT0oiFvs4id5KSn4_HXpX-QyW9duaV2sdJlnwtQkk0BdqjA_LHRzATiXSTyJR9i4n0rWmc5ED5RTx9qUqiAg_OG/s320/PurpleBroccoliFrosted.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Broccoli.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkUvxNjU0DVYS24GFKDndQV7wxnvzKcrsCay0DsCX-hy1Loxi363Xbgy6bd8ELgyfZLxfeOYPzXGap59BI_zyBPFEnb-mDaPgRsYYvHfwl7xr7DSsLSioTRX3_wNHHpZykwrypCMZbcIu/s1600/LeeksBeetsCollards.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkUvxNjU0DVYS24GFKDndQV7wxnvzKcrsCay0DsCX-hy1Loxi363Xbgy6bd8ELgyfZLxfeOYPzXGap59BI_zyBPFEnb-mDaPgRsYYvHfwl7xr7DSsLSioTRX3_wNHHpZykwrypCMZbcIu/s320/LeeksBeetsCollards.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leeks, beets and chard. There are carrots<br />tucked down beneath the autumn leaves.</td></tr>
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<br />Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com3tag:blogger.com,1999:blog-624323340354691782.post-66552200380259743812011-11-14T06:50:00.000-08:002011-11-14T22:53:49.521-08:00Blustery Harvests<div class="mobile-photo">
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It is fall, the first leek came out of the ground the other night. It was a beauty, a good omen for the coming winter. This leek found its way into the wok. There it met some green onion, garlic and chard. Leeks are one of the many vegetables that I didn't know what to do with a few years. I could think of nothing aside from Potato & Leek soup. That always seemed too hard, too involved, too heavy. Then Alicia Silverstone told us, through her book <i>The Kind Diet</i>, to steam it with a bit of vinegar and pepper. It is terribly simple and terribly tasty. Now I can incorporate a leek or two into any dinner in a matter of minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj144CB67uT8sWOiDbLebg-PmyLOc8zZRnz277fU2KJQEiHAyjO9VLl7kdcEkIfFR9jiDa6zttIy0SNaEjsnFqIsSAdg-DEB5aORREIxT9bVGN9XTayP-t5ayEFsOS8KLF_Uc0iDVKDv0gb/s1600/20111110_174713-785554.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5674864208220821218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj144CB67uT8sWOiDbLebg-PmyLOc8zZRnz277fU2KJQEiHAyjO9VLl7kdcEkIfFR9jiDa6zttIy0SNaEjsnFqIsSAdg-DEB5aORREIxT9bVGN9XTayP-t5ayEFsOS8KLF_Uc0iDVKDv0gb/s320/20111110_174713-785554.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first of many leeks to come</td></tr>
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It was also a week to pick the last of the peppers and tear down the couple remaining tomatoes that were still outside the greenhouse. We are down to less than a 5 gallon bucket of green San Marzano. I'm not sure what to do with them, aside from trying to let them ripen. I've read that they are easily canned, but that still doesn't tell me what to do with them. It would be fine to let them go to compost, but I'll look around a bit more before that happens.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyTbDNDZtjpnvgAq4Yyc85XLqEP1QtxYi9Nt6OTMpelQRy4txn93-SPFcC3ISD4felVucJRUPutyhs40nu9s3Tx2qGgajlZZG9qDxYSGvPaIU_o1oegdgeTI4x4KAAv6whxHgTzSQpahc/s1600/FallGreens.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyTbDNDZtjpnvgAq4Yyc85XLqEP1QtxYi9Nt6OTMpelQRy4txn93-SPFcC3ISD4felVucJRUPutyhs40nu9s3Tx2qGgajlZZG9qDxYSGvPaIU_o1oegdgeTI4x4KAAv6whxHgTzSQpahc/s320/FallGreens.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shades of green -- Tomatillos, the last of the peppers<br />
and a handful of San Marzano Romas.</td></tr>
</tbody></table>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com6tag:blogger.com,1999:blog-624323340354691782.post-65736950960732039182011-11-07T06:24:00.000-08:002011-11-07T06:55:25.909-08:00A squash per week<div class="mobile-photo">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMorE7dmX2OYfPlidVN3DDHusY6FMVFw2Wx02QXQICO-qjCUWPP28rCnlgkaBZMV6Z58N5tZ6Gwtf9JZI2jCgC2c5PtfA-EiaGLZg8zn6-xGUAj5ij7yyJodxyOh8fguuyapE56xi8Ssz9/s1600/20111023_165915-720829.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5672259887749618050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMorE7dmX2OYfPlidVN3DDHusY6FMVFw2Wx02QXQICO-qjCUWPP28rCnlgkaBZMV6Z58N5tZ6Gwtf9JZI2jCgC2c5PtfA-EiaGLZg8zn6-xGUAj5ij7yyJodxyOh8fguuyapE56xi8Ssz9/s320/20111023_165915-720829.jpg" /></a>Squash is a super-food, packed with vitamins and 'good stuff' according to nutrition writers. I don't doubt this at all, but I don't think that one vegetable thrown into an unhealthy diet is going to save a person. Everyone should throw in handfuls, gobs, mounds and mountains of greens, reds, and oranges. That'll lead to profound changes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7myhszl9gglLLcB1Id0n_M3vMIzuL-RwTB6P7qxRJ5ZPfMfUiyj7rvc4TRu8OlcimTT6Op_1_s6viXkjRxFKO6-qnlFKln8CI4rnXWBxyGHGjxPWE6oZ9ZsekLSi7fd_AMnpTd_aTBbp/s1600/20111101_181432-719631.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5672259888482163794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7myhszl9gglLLcB1Id0n_M3vMIzuL-RwTB6P7qxRJ5ZPfMfUiyj7rvc4TRu8OlcimTT6Op_1_s6viXkjRxFKO6-qnlFKln8CI4rnXWBxyGHGjxPWE6oZ9ZsekLSi7fd_AMnpTd_aTBbp/s320/20111101_181432-719631.jpg" /></a></div>
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As for us, we need to eat at least a squash a week if a have any hope of making it through our stores by the time spring is upon us. It is a good 'problem' to have. Last year we lost several to freezing temperatures. Without a cellar, it is a challenge to find storage. I will try to insulate them better this year.</div>
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Pictured is a sunshine kabocha. The meat is dry and sweet. They are supposed to be good keepers. I can tell you, so far, that they are good eaters. A simple steaming was all that was required for this one to be super tasty.</div>
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Also pictured is my other sunshine, in front of a mound of chard that is awaiting the wok.<br />
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This post was added to <a href="http://daphnesdandelions.blogspot.com/">Daphne's Dandelions</a> <i>Harvest Monday</i> entry. Go take a gander and see what's growing around the world.<br />
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<br /></div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com5tag:blogger.com,1999:blog-624323340354691782.post-46491140693882805342011-11-06T06:37:00.001-08:002011-11-07T06:50:05.992-08:00FreezeFirst real frost of the year (11/5). That's not much of an entry, but I'll surely ask myself next year this very question.Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com2tag:blogger.com,1999:blog-624323340354691782.post-58302366314675276602011-10-30T21:26:00.000-07:002011-10-30T21:53:00.806-07:00Harvest Halloween Monday<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujxjkimYBQn0MMeIibgKoRVTk2CHrRyeuHq34dQmM_k7L6xzR8qeNt8wqH_A8ialwmMkxaMq-Spe5QOBBxI0_x6t9_SJjgZjjKDlCt1xCq3OcVu4bLtss_PHxHXO4aqSez2ShPM_Sgv-D/s1600/20111030_161333-752451.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669508243491883042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujxjkimYBQn0MMeIibgKoRVTk2CHrRyeuHq34dQmM_k7L6xzR8qeNt8wqH_A8ialwmMkxaMq-Spe5QOBBxI0_x6t9_SJjgZjjKDlCt1xCq3OcVu4bLtss_PHxHXO4aqSez2ShPM_Sgv-D/s320/20111030_161333-752451.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sized up for winter.</td></tr>
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<b>Not many photos these week</b><br />
The garden remains productive. I noticed that many of the broccoli seems to have another round of side growth of good size. I definitely will be growing more Fiesta next year. The Chard is superb this year. It tastes like Spinach, which I hadn't noticed before. Maybe I just wish I had more Spinach in the ground.<br />
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<b>Carrots</b><br />
The late plantings of carrots seem to have grown out to a good size. I hope that these are good representatives. We have about 15' of carrots. Also in that bed are beets, chard, and leeks. Many of the beets are of picking size also. I'm not expecting a lot more growth of of any of these this year.<br />
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<b>Sweet Potatoes</b><br />
We also dug the sweet potatoes. The yield was underwhelming to be generous. Many of the tubers did not fill out. They were the right length, but remained thin. Shari peeled, steamed and froze what we got. Next year I'll put them under plastic for the entire season. The undersized tubers may have a use. I am going to try to ave and sprout them in the spring.<br />
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<b>Happy Halloween</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4PWt5IcPBkOA8MDRPpuuwG0FI1pIJAzjsbx6cgPqqzyL_iilUZL78LCIhV3JNzJ9o7_swnCZlMbkYrfRsFNQwl2_yvLuGgVDC_Sr4qWl4Y-sS6J2D64FTngSVpz18SMUfV1ooh-DtWSW/s1600/20111028_190604-1-706302.jpg" imageanchor="1"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4PWt5IcPBkOA8MDRPpuuwG0FI1pIJAzjsbx6cgPqqzyL_iilUZL78LCIhV3JNzJ9o7_swnCZlMbkYrfRsFNQwl2_yvLuGgVDC_Sr4qWl4Y-sS6J2D64FTngSVpz18SMUfV1ooh-DtWSW/s320/20111028_190604-1-706302.jpg" width="320" /></a></div>
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</div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com5tag:blogger.com,1999:blog-624323340354691782.post-40909614664009726442011-10-29T07:24:00.000-07:002011-10-29T07:25:51.934-07:00Harvesting purple broccoli seed<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjHMmWfw1gyJDnaXi5Lq5bwAGhneBEmN6k68n6OZvcAw1kP3N-sNJV6Ll6SQInraWeMg31LY8Kg5ycah9sV83AbbwqmbmrXbTMJK17HT4ojhPx5llvWTznxGbulTlMIV_e6u23j1xz_5-/s1600/PurpleBroccoli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjHMmWfw1gyJDnaXi5Lq5bwAGhneBEmN6k68n6OZvcAw1kP3N-sNJV6Ll6SQInraWeMg31LY8Kg5ycah9sV83AbbwqmbmrXbTMJK17HT4ojhPx5llvWTznxGbulTlMIV_e6u23j1xz_5-/s320/PurpleBroccoli.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2jKHhPgxNBI0oEn1kvKFGQUZchQC8lfjF-kBf7LQs3OO0PUfTqIgTk-egqwF3mIVayvS7gABzA-SHA7QlpdHmyja9URhMfKU7lqSkoCcURc3_KyicIW2bDyIJQcLru74IVqNPyXwq7YQ/s1600/PurpleBroccoliPodsB.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>We love our <a href="http://www.territorialseed.com/product/9010/316">Purple Sprouting Broccoli</a>. It is easy to grow, early to produce and tasty to graze on. It is a great bridge vegetable, delivering a fresh vegetable when most others are just going into the ground. I also love the plant. It is super stout, going into the ground near the end of the summer and then shouldering whatever winter throws at it. Around here (Tacoma WA) winter doesn't throw much at us. The Territorial catalog tells you that purple broccoli is hardy below 10°F. We are unfortunate if we get below 20°F, a far cry from the sub-zero temperatures I imagine elsewhere. The broccoli plant itself is pretty amazing in how it copes with freezing temperatures. As the temperatures get closer to freezing, the plant introduces more sugar into its system. This lowers the fluids freezing point, natural anti-freeze. The plant also draw moisture away from its leaves, so expansion during a freeze isn't as likely to burst its cells. This behavior isn't unique to the purple broccoli plant, of course, but it is the one that we plant, watch slump against the ground during a freeze and bounce back when the temperatures rise again, pretty amazing.</div>
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<b>Seed Harvesting</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1dRfseTnn_tSFkc8HXCBmOEaCyBQq6nl6xncUgNA-aTT4HB8cfGVSBigr7TttD4ofRvhMJrWBpfHg4apJrKgJHbQZFvvGJM53K-kYEOdY1OmTH426tz5EIBV5Tl5R27vvzewLkL7DyIA/s1600/PurpleBroccoliPodsD.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1dRfseTnn_tSFkc8HXCBmOEaCyBQq6nl6xncUgNA-aTT4HB8cfGVSBigr7TttD4ofRvhMJrWBpfHg4apJrKgJHbQZFvvGJM53K-kYEOdY1OmTH426tz5EIBV5Tl5R27vvzewLkL7DyIA/s320/PurpleBroccoliPodsD.jpg" width="240" /></a>I harvested seeds from a couple purple plants that I let go this spring. There was nothing to it except to give them time to complete their cycle. The seed pods come on super thick, eventually drying and cracking down their mid-line. Each pod has about twenty seeds divided into two rows. The seeds pop easily from the pod once it is dry. Some shaking and scuffing of the pods within the confines of a bucket was all I needed to do to extract nearly every seed. I gathered just over two ounces of seed in no time at all. I am very confident that they'll grow. What I don't know is what they will grow into. Broccoli will cross pollinate with any other brassica, however I may be out of the woods. I didn't have any other brassica growing during the time that the purple broccoli were flowering. I'll have to wait another year to find out. The purple broccoli for Spring 2012 is already in and ready for the winter. This year's seed harvest quality won't be proven until the Spring of 2013. </div>
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If you want to try some of this seed yourself, let me know. I have enough to grow what we need for ten years in these couple ounces. I'd be happy to send you some.</div>
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Resources - <a href="http://www.seedsave.org/issi/904/expert.html">more information on seed saving via seedsave.org</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw6O2SlKqbmU5zM7BWEP-E9zSvLIiRfVZ8jLxvgM-lwOExyg1EXASvBbOtWbxYkEHaI9MacccM-N263l_I4XsbFYk-F0_TR88I4MjHte-jq1IqFBS9bkiEiJe4ipqpKB4LirAmNrZpbvK/s1600/PurpleSproutingBroccoliSeeds.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2jKHhPgxNBI0oEn1kvKFGQUZchQC8lfjF-kBf7LQs3OO0PUfTqIgTk-egqwF3mIVayvS7gABzA-SHA7QlpdHmyja9URhMfKU7lqSkoCcURc3_KyicIW2bDyIJQcLru74IVqNPyXwq7YQ/s1600/PurpleBroccoliPodsB.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2jKHhPgxNBI0oEn1kvKFGQUZchQC8lfjF-kBf7LQs3OO0PUfTqIgTk-egqwF3mIVayvS7gABzA-SHA7QlpdHmyja9URhMfKU7lqSkoCcURc3_KyicIW2bDyIJQcLru74IVqNPyXwq7YQ/s320/PurpleBroccoliPodsB.jpg" width="240" /></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw6O2SlKqbmU5zM7BWEP-E9zSvLIiRfVZ8jLxvgM-lwOExyg1EXASvBbOtWbxYkEHaI9MacccM-N263l_I4XsbFYk-F0_TR88I4MjHte-jq1IqFBS9bkiEiJe4ipqpKB4LirAmNrZpbvK/s320/PurpleSproutingBroccoliSeeds.jpg" width="240" /></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">The final product, 2oz of seed,</td></tr>
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</div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com2tag:blogger.com,1999:blog-624323340354691782.post-19937459731282992112011-10-28T06:11:00.000-07:002011-10-28T06:13:52.537-07:00Jalapeno remains<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk5mIQA0eXWeamde_P9ahJmMVqYZuIfJzVnDSFi-7P9DprBEIMmAmssiR7QJVHodfVnUQeQ63Ebl5yX55e58uP-c7VPYZ7QcqFnaqaC61qqam0P05bx3J6VhtyQyen3MGbo6ydEclhzeo/s1600/20111027_131220-732541.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk5mIQA0eXWeamde_P9ahJmMVqYZuIfJzVnDSFi-7P9DprBEIMmAmssiR7QJVHodfVnUQeQ63Ebl5yX55e58uP-c7VPYZ7QcqFnaqaC61qqam0P05bx3J6VhtyQyen3MGbo6ydEclhzeo/s320/20111027_131220-732541.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5668530618739993586" /></a></p>Remains of the jalapenos, the parts that were not canned. After taking this, it occurred to me that this would make a great brine for pickles. <div><br></div><div>The other parts, the solids, were extracted with the food mill and canned as puree.</div>Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com0tag:blogger.com,1999:blog-624323340354691782.post-4335997899371656732011-10-25T06:42:00.000-07:002011-10-25T07:12:05.808-07:00Harvest monday, night<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The last eggplant, super tasty.</td></tr>
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The last eggplant is on the left of the board, snuggled up with the broccoli. A handful of chard are on top, their stems below. The eggplant was sauteed with the chard stems, tomato and some green onion. It was then tossed with a red sauce and some penne. The chard leaves were lightly steamed. The broccoli was for Luke. I was inspired by <a href="http://diaryofatomato.com/">Diary of a Tomato</a>. While not following it exactly, I ended up with a very tasty dinner last night and lunch today.<br />
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<br />Randy Larsonhttp://www.blogger.com/profile/00748478722995324134noreply@blogger.com0