What To Do Today?

Comment

Comment by moggy on December 27, 2010 at 10:39pm

from Kings seeds

Heirloom used as a base for making jams and preserves. The fruit grows and outwardly looks like a Watermelon. However the flesh is white, non sweet and once the pips are removed makes an excellent medium for preserving jams, fruits, pickles etc. Kept whole the fruit will last up to six months if stored cool and dry. Treat as you would a Watermelon. Harvest fruit in the autumn when the vine starts to die back.

 

I haven't grown it, but looking at the pictures I would be tempted to use it as a winter melon, which I use in making asian style soups. Would love to try one if you have one to barter and are in the chch area.

Comment by Rex Morris on December 27, 2010 at 10:14pm

Has anyone grown and used pie melons?  Any suggestions as to how they can be used?

Comment by moggy on December 24, 2010 at 4:58pm

Kali, I use amaranth in salads. my favourite mix is to mix cooked buckwheat, lentils de puy, onions, pepper, french dressing. Add the amaranth last. No need to cook it as it will absorb moisture from the other ingredients.

The quinnoa is actually quite easy to take off the stems as long as they are 100% dry. soom I picked, aren't so I have them out on the deck drying a bit more.

Comment by Lynn on December 24, 2010 at 4:09pm

Tickled new potatoes today and picked zucchini and mesclun mix. Tomatoes are great, and beans are firing away.

 

Have a very Merry Christmas everyone.

Comment by Kali on December 24, 2010 at 3:11pm

Hi Moggy, that is the thing with growing grains like quinoa isn't it, separating the seeds out is fiddly, let us know how you get on with that!

I still have some of last years heads of pygmy torch amaranth with seeds needing to be separated out,  I heard you could pop them like popcorn, in a pan, but they just burnt...so not sure how to use them.

 

my 10 year old made some christmas mince pies today, with some green tomato fruit mince I made last season and stored in the freezer, yummo, they look amazing, he is so chuffed!

we should have some little new spuds for tomorrow, I haven't looked in the tyre yet, it will be a xmas surprise lol

and there are some homegrown strawberries for the pav.

Have a good day everyone, best wishes for an Ooooby xmas.

Comment by John Wood on December 24, 2010 at 3:00pm

Very warm outside already - heading for 35+ today!

Harvested a pile of eggplant and a massive zucchini, tomatoes, 3 cucumbers and broccoli!

Comment by Margaret Beers Oliver on December 23, 2010 at 7:46pm

I am as happy as I can be... the tomato clones that I started before the frost (North America) have begun to flower indoors!

Comment by moggy on December 23, 2010 at 4:40pm

I have been harvesting my quinnoa. This was an experiemntal crop and I had no idea how it would do. But out of I think 6 plants I should have at least 1/2 kilo. The seeds I sowed last year were from supermarket quinnoa, I didn't get too much last year, but I kept the seed. This year I sowed them in the tunnel house (hydroponic) and they were incredible.

Going to take a while to get all the seeds off though.

 

Comment by moggy on December 23, 2010 at 4:27pm

Megan, although we are on the South Island we have a little micro climate: frost free and exceptionally hot (hottest this year is around 38C), most of our fruit & veg is ahead of Northland. That is why I am surprised our garlic is so slow.

Comment by Megan on December 23, 2010 at 1:57pm

I have at least five different types of garlic growing, yours, two from friend's gardens here in Queenstown, farmers' market organic garlic grown in the Ida Valley etc. I also planted up some bulbils that look as tho they're growing nicely into single cloves and will replant them this year. Can tell the different varieties by the size of the leaves, your elephant garlic is already the size of a leek. I've been feeding them liquid chicken manure every few weeks but will stop at the end of this month now that the scapes have formed.

• ‹ Previous
• 1
• …
• 133
• 134
• 135
• 136
• 137
• …
• 213
• Next ›
• Page