When I put JB pheromone traps upwind of my garden I was shocked by how many accumulated in the bag. I noticed that the following year there was much less pressure and less in the bags. And the year after that I forgot to put them out.
Shieldbug.
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It is important to be able to distinguish between the southern green shieldbug and the more widely distributed native common green shieldbug (Palomena prasina).
The latter often strays into glasshouses during the summer but does not cause economic damage.
As a result, control...
My eyes must be tired -I started with you pickling green beans. That got me going!
I squeezed my cherries into tomato sauce. They bring some sweetness.
Bulbs and our clay get along nicely. I try to plant just as the wet season begins to avoid watering so much in the fall or just as the warmth of spring shows up in March. We have no frost line so I plant for drainage and wet seasons.
This is the one I stumbled upon so many years ago. No garlic but better for adding into dishes that may have garlic. It ruined me for lousiana style hot sauces -even frank's fermented sauce, except wings of course.
Peppers. I have been boiling them to make a sauce through my tomato press. This morning it was about 25% tomato, 75 peppers. Banana and others
My favorite chili paste (not siracha sp?) was a fairly mellow chili paste with the rooster logo. You would not want more than a spoonful in your plate...
And Frank Herbert...plans within plans.
Edit: What about the mathmatical symbol for infinity? How long has that sideways eight been around?
See what I mean about the photon photo?
I steal yellow ones from my neighbor because the tubers grow into my yard so I shovel them up and transplant them to a fairly large patch on the other side of my yard. I am a little torn as I do not know if it is a royal setting, feng shui, yin and yang or common theft. Either-or they still look...
Deeply red roses because my Grandmother had her mother's plants in front of her house when I was growing up and she let me tend them. That was pretty risky in retrospect.
Really good actually. I am in a state of mourning because the 18 san marzano starts I bought came with a totally new fungus as if I needed another out there but when I boil them and squeeze them they taste fine. In fact, its not until I start cooking that the subtle differences between types...