April 4, 2010
Busy Morning Garden pictorial
Alaska Peas ( today)
Royal Burgundy Beans ( 1st row to left) and Alaska Peas ( to right)
taken 3/28/2010
Royal Burgundy Beans ( today)
Basil Lemon
Blueberries YEA!
Cherry Tomatoes
taken 3/28/2010
Cherry Tomato ( today)
Cilantro
Marjoram
Oregano
Peppers Habanero
Pepper Jalapeno
April 4, 2010
Spring in My Yard
A Picture says a 1000 words
Anthericum sanderii
Chrysanthemum
Cool Season Mix
Dascia
Dianthus
Illicium floridanum
Lonicera "Gold Flame"
Ornamental Cabbage
Pansy
Pansy from seed
Verbena Pink
Verbena Purple
Viola
April 3, 2010
Hello everyone! Its been a real warm week here in Sunny Florida. Temps have been in the 80's for much of the week. All I can say is I broke a sweat many times at work. Time to break out the shorts.
Of course with all this warm weather around here the last two weeks the garden is lov'in every minute of it. Garden Beans, Cucumbers, Peas, Cherry tomatoes and Squash have all sprouted and are ready for transplant. We are going to container garden most of our vegetables this year and put them in our Squirrel/ Critter proof Greenhouse. It is already getting mighty full of all the things that we want to grow this season. This year I am going to harvest my seed from the last crop of Broccoli that didn't quite do so well. Broccoli produces a beautiful round cluster of tiny yellow flowers (that last a long time) with a slight fragrance. I keep checking but no seed yet. Going to go out tomorrow and take some pictures of all the Spring beauty that has blossomed in the yard. Here are this weeks pics of the garden. Hope you enjoy.
Teeny Tiny Itty Bitty Cherry Tomatoes
Taken 3/28/2010
Beans 1st row only and Peas
Taken on 3/28/2010
Didn't get home in time to take any updated pics so will post more pics tomorrow night with pics of the Spring beauty that has blossomed in the yard. Be prepared for a lot of them cuz, there are so many things happening.
March 28, 2010
Time to update everyone on how Our 2010 Garden is doing. Its been almost 2 weeks since we transplanted the Cilantro, Marjoram, and Oregano and all are doing beautifully. Oh Boy, do I have a lot of Cilantro and I don't even like it. Too strong for me but, my hubby likes it so we grow it. Here's a little info on Cilantro, Marjoram, and Oregano.
Coriandrum sativum
Fam: Umbelliferae
One of the most widely used and loved herbs and spices in the world are derived from the same plant, Coriandrum sativum. The leaves of this plant are frequently referred to as cilantro, while the seeds are most commonly called coriander. Depending on the cuisine, the entire plant is used for the various flavours and aromas that are present in each constituent part. Loved by many and abhorred by some, this common plant is an essential ingredient in many cuisines around the world. Cilantro leaves have pungent smell described by some as "soapy" The stems also have a strong odour and flavour. Leaves and stems pair well with piquant foods, such as in the cuisines of the US Southwest, Latin America, Southeast Asia, India, the Middle East, and in parts of northern Africa. Flavours are used to "lift" other flavours; they enhance and promote other pronounced flavours. The leaves are always used fresh and are often sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries. Cilantro is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices.
The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Rich in vitamin C.
Origanum majorana
Fam: Lamiaceae
Marjoram is the graygreen leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant. What's the difference between marjoram and oregano? Depends on who you ask. Many botanists believe they are the same but a chef will tell you the difference is huge. Oregano was long considered wild marjoram but the plants do not look particularly similar. To confuse matters further, marjoram is a member of the mint family and considered the twin of thyme.
Marjoram has a more mild, sweet flavor than oregano with perhaps a hint of balsam. It is said to be the meat herb but compliments all foods except sweets. The delicate floral aroma of marjoram lends itself well to soaps, pomanders and herbal wreaths.
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.
Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.
Marjoram tea has been used historically for relief from symptoms of hay fever, sinus congestion, indigestion, asthma, stomach pain, headache, dizziness, colds, coughs, and nervous disorders. It is a gently fragrant, calming herb that does have mild antioxidant and anti-fungal properties.
Origanum vulgare
Fam: Lamiaceae
Oregano is like marjoram, but more pungent and not as sweet. Because of its pungency, oregano requires a bit more caution in its use. Mediterranean oregano is milder than Mexican oregano. Oregano was almost unheard of in the U.S. until WW II soldiers returning from Italy raved about it. It
Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Also matches well with artichokes, beans, chicken, eggplant, fish, lamb, mushrooms, pasta, peppers, pizza, pork, potatoes, rabbit, sausages, veal, zucchini Together with basil, it contributes much to the distinctive character of many Italian dishes.
Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids. Additionally, oregano has demonstrated antimicrobial activity against food-borne pathogens such as Listeria monocytogenes. Both of these characteristics may be useful in both health and food preservation.
Things really went to sprouting up around here and with me just getting back to work I have fallen behind on dates but, here are some pics of peppers that were planted back in February. Of the six varieties that were sown only two sprouted the Jalapeno and Habanero. Not sure what happened to the others, maybe old seed. So we just sowed more peppers today.
Jalapeno
Habanero
Last Wednesday we also sowed Garden Beans 'Royal Burgundy', Cucumber, 'Alaska" Peas, and Large fruiting Cherry tomatoes, should see sprouting hopefully tomorrow or the next day.
I so love spring with all the new and refreshing things that the season brings.
March 9, 2010
Today was a beautiful day in Florida, a promise of Spring returning was evident in the air.
I am the type of person who is always cold. Being a native Floridan originally from Ft.Lauderdale when the temperature hits 55 degrees I'm freezing and looking for sweat pants and shirt. I know that is nothing but it is ME. So today I decided I was going to get the Squirrel protected greenhouse ready for my "Babies" that are popping out every where in the Cold protected greenhouse. Squirrel protected you may ask, Yes, I have so many of the little pests, I mean cute little creatures that I have to protect my plants from them. It really is hard to landscape the property with them in both the front and back yard. There is a lot of trial and error when picking plants that they won't bother. I have a ton of Oak trees in both the front and back yard also that provides lots of shade which is another thing that makes it hard to landscape, that I don't want to cut down. The trees really do help in cutting the cooling costs in the extreme hot summer days so its like the lesser of two evils. Shade, Trees and Squirrels, low cooling costs VS high electric bills that can sometimes amount to $200.00 a month in the summer. I like my trees so I just adapt around the obstacles.
So I got out in the Squirrel protected greenhouse and got it cleaned up. I didn't really lose that many plants this passing winter. Now I am ready to put my new Babies in as soon as they are ready for transplant.
Some of my Fruits and Vegetables that have made it.
Broccoli
Yummy Blueberries
Carrots
Spinach ( I've been eating a lot of)
So as the title says 'Pop goes the Cilantro' in the Cold-protected greenhouse. We have new editions to the 2010 Garden. Every day is getting warmer now and hopefully all danger of frost has passed but just in case I'm keeping the plastic close by.
Hope you enjoy reading about me and my garden.
Cilantro Day 1
March 5, 2010
Just like millions of other people I've got Spring Fever Bad. Thank goodness living here in Florida has its pre-spring advantages.
On February 21, the Spring Fever got the best of me. Wanting to get a jump on my herb plants that I want to use as props for my planters and also for culinary/medicinal purposes I planted my seeds.
Rows and Rows of seeds.
Using Pvc as a frame and plastic to enclose the top and sides, my greenhouse is as simple and cheap as you can get. Last year we used the same Pvc frame only we had shade cloth for top, and sides and covered with plastic when it got cold. I also did a lot more propagating by cuttings in previous years hence the need for the shade cloth.
So this year I have decided to do a lot more production from seed. I sowed Sage, Thyme, Parsley, Cilantro, Rosemary and two kinds of Basil sweet and lemon. Ricky loves peppers so six kinds of peppers Jalapeno, Habanero, Cascabella and California Wonder just to name a few were also sowed. The peppers I will definitely leave alone I just don't get along with them. However Ricky likes to use the herbs and peppers that we grow and pickle up as much as he can. Although they don't last long ( he eats them within weeks of making) they are a pretty display of color.
Impatiently awaiting and misting on a daily basis I look for little signs of babies (as I like to call them) like an expecting mother waiting on the birth of her new baby girl or boy to be born without all the pain of course. On this note Today was the birth of my Babies, Oregano and Marjoram have sprung forth from the soil to reveal little leaves of green life.
Marjoram
Oregano
Jumping for joy ( cause I'm not in pain) and summoning Ricky to come see the young'ins I begin to act like a new mother. Examining and taking pictures of each cell looking for everyone that has just entered into my silly world. Ricky on the hand a lot less enthused than I, was proud of what I had accomplished. He just wants the peppers to grow faster.
Still through all this joy and happiness of today's miracle I am impatiently awaiting the birth of more, so that I can again act like a new mother soon. Stayed tuned for more pictures of the new babies as they are born and check on the progress of the young'ins.
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