Veggies A New Way

Let these books inspire you to start growing your own veggies.  It is a great way to save money.

I bought "Grow Great Grub" because I got so much out of "You Grow Girl". I really didn't see how the author could come up with that much excellent material again, but she did.

You probably should stop reading and just buy the book. The quality is excellent. Photographs are beautiful. The book is easy to read and doesn't waste time. Well done!

Pictures of what vegetables are supposed to look like always help. I'm always turning to my neighbor and asking, "Did I plant that or is it a weed?" Usually the neighbor says it's a weed, but I'm never sure.

The text covers harvesting, drying, preserving, and storing, only one of which I want to do, harvesting, but the other topics are beautifully covered for those who are ready. I'm pushing my luck just to grow and harvest a plant from seed. Maybe next year I'll preserve and store.

She lists plants that grow well in depleted soil, shady or very hot spots and makes coverage interesting on topics of nutrients, fertilizers, containers, pests, building self-watering planter boxes cheaper than buying, a great idea.

I learned about heat-loving spinach I was already growing, but had no idea what it needed! Lists of recommended varieties of vegetables and those that work well in containers are especially helpful.

Now I know when to harvest vegetables, something that always baffled me, including when to dig up onions, when to stop watering, and hang them to cure, and when my radishes were ready to harvest, unfortunately I didn't learn that in time for the current crop, how radishes can be used as a pest repellent for squash, that carrots are slow to germinate but ready to eat at any size, and when potatoes are ready to harvest. I had been about to pull mine out to check. I'm glad I didn't. I had no idea some gardeners say squash plants produce too much squash! I can't wait to have that problem. She covers spacing and staking squash plants, preferred pot size for these space hogs, when to pluck them for best taste, and how to help pollinate, "to make sure the job gets done."

Sections cover special needs of tomatoes, potatoes, blueberries, cucumbers, squash, and radishes, etc.

My notes include why not to let water splash up on lower leaves of tomato plants and how to give them certain nutrients while making leaves and stems, when to stop so they will produce fruit, and when and what to give them at that point. There are special planting needs, since they have lots of root growth, and companion plants for best use of space. Then she gave the best definition I've heard of the differences between determinate, indeterminate, semi-determinate (new to me), dwarf hybrid tomatoes, and which one is right for me.

There is a section on growing fruit in small pots. Now I think I'll grow some strawberries after all. Blueberries - hedge or containers. I think I'll do both. I learned why nothing grows around my pine tree and why blueberries might, why, what and how to prune out to increase growth and discourage fungal problems, needs of high-bush and low-bush blueberries, which one is right for me, how to get the best crops by promoting cross-pollination, when and when not to pick flowers off so the plant can put its energy into growing healthy roots, why/why not to grow fruit from seed, how to prepare citrus soil for fruit plants, when and when not to water, how much sun and heat they need, and how long it takes for them to grow fruit, I might have given up, and finally, how to plant, elevate, and hand-pollinate.

How did she make all this so interesting and easy to read? I don't know, but I'll be referring to this book often. It's a keeper!

Every summer (in the house I'm in now) I always get those tiny moths that like my beans and flour, I think these may help. I plan on baking more bread. Last night I made up a bread recipe, it had coconut kefir milk and coconut, and I added some french vanilla extract with all the other ingredients for bread, and it turn out so soft and yummy.   I all ways add about 4 tablespoons of soy flour per loaf and that keeps it moist also.
I'm hooked on amazon.com, can you tell.

OK- Received my containers, I love the sugar one with the pour spout.  You just leave your sugar bag or flour bag in there open one end and the top stick down in the bag.  Love it.

I think I will show these to my Daughter In Law, she said she was going to make Rylan's food as soon as he is old enough to have solids.

I'm going to start Canning from this book and will start posting about the items as I do.

Here are some reviews on this book:
Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I'm not sure where to begin. But more importantly, I'm so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can't wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I've made the 'classic peach jam', 'peach and cilantro salsa', and the 'nectarine jam with vanilla bean'. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn't stay out of the kitchen while I was cooking it up, and he normally isn't into jams. After several 'tastings' I finally managed to get it into jars. we'll see how long this lasts at our house!
----------------------------------------- More Reviews:
What a beautiful, unique book! So many good tips--the easy jelly straining method is definitely easier than Grandma's messy jelly drip bags! There are mouth-watering recipes for unusual entrees using the preserved products. The evocative photographs blend with the text to make this a book to curl up with. Salsa verde is so simple; and the plum cardamom jam is to die for. With flavors like these, my pantry will never be the same again.

I love hummus, and hot things, so this one is perfect for me.

1 (15oz can of chickpeas) rinse and drained
2 tablespoons Tahini (is ground sesame seed paste, like a runny peanut butter texture)
1 Jalapeno pepper, seeded and minced
2 tablespoons lime or lemon juice
2 tablespoons water
1 garlic clove, minced
1/4 teaspoon salt
chopped fresh cilantro (optional)


combine all ingredients except cilantro in food processor or blender and pulse until smooth, adding a little water if hummus is too stiff. Transfer to a serving bowl and sprinkle with cilantro and drizzle some good for you olive oil on top.
Scoop up with peta bread or spread on a sandwich as the spread.

OH I smell my dill sour dough bread in the bread maker Sunbeam 5891 2-Pound Programmable Breadmaker
and it is making me regret not making this hummus today.

Here is Dede making Hummus, just so you understand how, and her recipes are great.

I got this and LOVE it,  after watching a video on how to use this to make zucchini pasta.   I was in such a hurry to taste it that I grabbed a jar a spaghetti from the store, but if you know me I just didn't stop there, I added mushrooms, onions, bell peppers and tofu chucks for my protein,  simmered for 15 minutes and poured over my freshly made zucchini pasta, then tossed my plate in the microwave for 1 minutes (hoping it would not make my pasta soggy and it did NOT.  It was so yummy.  No more buying pasta in the store for me. About a year ago I switched to wheat pasta for a healthy choice, but this zucchini pasta was so tasty and a healthy switch for me.

OH--- I think I might make my asparagus pasta sauce today and try that one, will let you all know how it turns out.   Hey if you want to start following my blog I promise to post more often in the future. 

Makes 1/2 cup, 1 to 2 servings.
2 Roma Tomatoes, cored, seeded and quartered (use small blender or dice really small)
1 1/2 teaspoon minced fresh cilantro
1 1/2 teaspoon fresh lime juice
1/4 teaspoon crushed garlic (1/2 clove)
1/4 teaspoon minced jalapeno or dash of cayenne
1/8 teaspoon salt

tip: allow to sit 10 minutes before servings to let the flavors blend, serve immediately.

One Serving -

1/2 ripe avocado, pit removed
1/4 cup diced ripe mango or salsa(see my salsa recipe)
dash salt
1/4 teaspoon fresh lime juice