{ Posts Tagged ‘vegetable gardening’ }

Growing trend: Fruit and vegetable moulds

Anyone with a fruit or vegetable garden is probably well aware that sometimes during the growing period crops can take on a mind of their own. 3-in-1 strawberries, funny looking carrots or misshaped zucchini are all normal occurrences. These shapes can happen unintentionally, but what if you had the ability to grow your best bounty in fun and interesting shapes on purpose.

Developed in China, specially designed plastic moulds are used to transform fruits and vegetables into a variety of shapes. From heart-shaped watermelons and star-shaped English cucumbers to even these Buddha-shaped pears.

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Looking forward to picking salad from my garden

Ever since I read Animal, Vegetable, Miracle by Barbara Kingsolver last year, I've been inspired to grow more than just a couple of tomato plants and the odd herb. It seems I’m not the only one… every newspaper and magazine has been extolling the virtues of urban vegetable gardening of late. And with the wealth of information out there, picking your dinner from your yard doesn’t seem so unattainable. I now have a new garden all laid out and I can't wait to plant what I hope will be a bumper crop of veggies.

I've got the seedlings that made it through my fungus gnat infestation–hot peppers, fennel and cilantro–as well as some heirloom tomato plants currently growing in my sister's apartment; a couple of promised plants grown from Gina's tomato seeds–carefully saved each year by a friend’s mom (apparently they yield giant, juicy and delicious fruit!); and a few other plants to join my seeds–a zucchini, a green pepper, and a strawberry (though I may save this for a different spot). I’m also growing beets, beans and a few other treats from seed.

Still on my list are tomatillos, since they were so successful in my yard last year. Apparently my parents, who also grew them, have a bunch coming up in their garden already. I had read that they reseed themselves, but I haven't seen any sign in my own garden so far. Either way, I want to be able to make my own salsa verde again.

There are definitely some lessons I've learned since last year's growing season, the most important, I think, revolving around feeding my soil.

I've also consulted Canadian Vegetable Gardening written by Douglas Green. I love Douglas` stress-free approach to gardening and how the book devotes a couple of pages to each vegetable, making it easy to consult and gather the necessary tips. I had a chance to chat with Douglas recently about gardening when I interviewed him for a Homemakers.com story on growing herbs and took away some helpful tips from that conversation, too.

Another resource I've been consulting is the notebook I took to Canada Blooms. I attended a seminar by Ken Brown who, like Douglas, has a very laid-back, resourceful approach to gardening, yet still reaps tremendous rewards all season long.

I noticed someone in our forums recently had posted her three favourite reference books for veggie gardening, so I added my two cents.

What are your favourite veggie gardening resources?

My first tomatillos = salsa verde

A week or so ago we had a big storm in the night that basically snapped major branches off my poor tomatoes and my tomatillo plant. I went into emergency gathering mode as I picked the tomatillos off the sorry-looking branch that I could not save.

I had quite a few tomatillos that seemed a fairly good size, but they hadn't quite filled out their pod. The good news is that they were bright green, which according to my research is when they're at their best. Anyhow, I had to use them, so I immediately did a search for salsa verde or green salsa so I could use them up right away. One of my favourite dishes at Mexican restaurants is green enchiladas. Until I planted my tomatillo, I was quite ignorant to the fact that the tangy, flavourful salsa smothering my meal was made from tomatillos.

I found a few recipes online, all of them pretty similar. I used this recipe from CanadianLiving.com and instead of the canned variety, I roasted my tomatillos under the broiler for about five minutes per side, let them cool and then squished them up in the blender. I then mixed the remaining ingredients and the result was absolutely delicious on my beef burritos!