What are You Eating from the Garden?

[Gardening with Rabbits]

they call the red kind silverbeet? i thought that was only the green kind they called silverbeet? pickled beets used to be a staple here, but we ate so many of them that we got "fed up" with them... so we're taking a break.

I mostly just plant Fordhook Giant and they call that silver beet. Not sure about the rest, so I looked it up and I guess silver beet is also known as Swiss chard. Fordhook Giant has green leaves and white stems and the reason I grow it is because it seems to be the only one that really comes back in the spring.

 

[Trish Stretton]

The ones with different coloured stalks are called rainbow silverbeet. They come is red, orange and yellow but the leaves are still green, if a slightly different hue.

My kids loved this so much that they had to have it with every meal, (I grew to hate it), it HAD to be steamed with butter, salt and pepper....and had to be rolled up , not cut up! Over winter, I needed 2 dozen plants just to make sure we had enough.

 

[digitS']

(I grew to hate it)

Yes. This was my experience with chard. Mom was a health nut. I was probably the only kid in my 1950's elementary classroom was regularly eating kale and chard. It's a wonder that I didn't avoid kale as an adult, only chard (& zucchini )

It was those thick stems and aversion went on until I discovered thin-stemmed varieties .

What am I eating - right now? Lots of fruit! DW can't deny herself blueberries and grapes from the market. I have my morning banana on cereal. The melons from the garden! And, our little peach tree has unloaded a bountiful crop!

Steve

 

[flowerbug]

The ones with different coloured stalks are called rainbow silverbeet. They come is red, orange and yellow but the leaves are still green, if a slightly different hue.

My kids loved this so much that they had to have it with every meal, (I grew to hate it), it HAD to be steamed with butter, salt and pepper....and had to be rolled up , not cut up! Over winter, I needed 2 dozen plants just to make sure we had enough.

yes, the rainbow mix we've had here. each type did have its own flavor to me. Mom hates them all so i don't grow them now, but i have in the past, same with the red kind alone which is what was to me always called swiss chard. to me the red kinds reminded me of beet greens. red beet greens.

this area is a sugar beet growing region and those are white fleshed and much larger so it can happen that if you do manage to get beets to grow the 2nd year that you will get seeds and then white fleshed variants from the cross pollination, but we've not done that here. mainly because we ate them all, but also because the various animals that like to eat them all winter so it was very unusual to get anything left over to flower the 2nd year (which is what beets need to flower).

back to chard though, i could understand getting sick of it if you were stuck with doing all the work in having to grow, pick, prep and cook.

 

[flowerbug]

pickles in tartar sauce with fish sticks, onion soup, fresh baked bread.

house smells good.

 

[Brady]

Cold and sliced Brandywine tomato of red,yellow and pink smothered in cottage cheese & pepper, along with a handful of fried pumpkin blossoms. Absolutely delish!
Green beans Green beans and more green beans. Cucumbers all turned into pickles on the shelf but, I had my fill of fresh crunchy ones beforehand. I can say my garden did well this year

 

[Dirtmechanic]

It is really challenging, but if you work at it you can get a cookie bush to really produce. Its best if you pick them late in the heat of the season so they are a little crunchy on the outside, but definitely soft on the inside.

 

[Carol Dee]

It is really challenging, but if you work at it you can get a cookie bush to really produce. Its best if you pick them late in the heat of the season so they are a little crunchy on the outside, but definitely soft on the inside. View attachment 33056

I will take some seeds for those YUM

 

[digitS']

Spuds.

Have begun harvesting the 2nd planting of potatoes. Nicer this time without so much potato beetle pressure on the plants. They were cut back a couple of weeks ago, though we will only bring home a bucketful at a time. Those that can't be eaten right away can be carried down to the basement for winter storage. Cutting back the foliage sets them up with tougher skins and improves storage.

Second planting of green beans are still producing. Saved the first planting and it's back at about half its early performance! Don't always leave those early plants because various problems move in on them - foremost, spider mites.

Brought the first spaghetti squash home and hope to have that for dinner. Any chance that I can use spaghetti squash for Thanksgiving and Christmas pumpkin pies??

Steve

 

[Cosmo spring garden]

My peppers plants are still producing loads of peppers. Voles or bunnies ate almost all my peanuts. I missed the harvest window and they were perfectly ripe for the critters. Oh well, maybe next year. Peanuts are so fun to grow.