Saturday, February 28, 2009

Amazing Eggplant

In the fall, the eggplant was still loaded with small growing eggplants. I couldn't bring my self to pull it from the ground. It was a good decision. Yesterday I harvested two good sized eggplants. The leaves have taken several hits from very cold weather in January and February but not enough to kill the plant.

Now I am deciding if I should take the pruners out and clean up any lackluster foliage with the hopes that this plant will continue to grow a second season. I think the decision will be made if I see a flourish of purple blossoms as the legnth of time the sun shines in the garden increases.


I stopped by the garden center earlier this week to pick up some ground cover plants. I couldn't resist a six-pack of baby round carrots which were in the vegetable section.

Friday, February 27, 2009


Because our growing season is year round, plants which would normally cease their existence in climates with frost and snow, just keep on growing. This parsley is out of control. I love it though. It is such a vibrant green.

Thursday, February 26, 2009

What's in the Composter?

A quick peek inside the composter reveals some of the components of the more recent meals. You can see strawberry husks, tomatillo skins, onion skins, acorn squash skins, pea pod shells, orange peel, and the unfortunate celery stalks which went bad before I could use them.

Broccoli Keeps on Giving

Broccoli is an amazing plant. First, you harvest the main stalk which grows in the middle of the plant. DO NOT REMOVE THE PLANT FROM THE GARDEN. Wait patiently. Before you know it, the plant will be growing mini broccoli flowerettes. This plant easily provides lovely dinner servings of broccoli for my small household once a week. So awesome.

Tuesday, February 24, 2009

The Beet Goes On

My winter garden has been quite prolific this year. I have tried some new items which I have not grown before. Because I love beets, I gave them a try. Here are two beets which I plucked from the ground this week. I am going to roast them and serve on a salad of mixed greens and goat cheese.


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