More dill volunteers, mixed in with the St. Augustine lawn. |
More dill sprouting beside some delicious mint, which also appears to prefer growing where there is no real soil or water. |
These caulis may end up mostly being great fodder for vegetable macro photography... and great fodder for the compost. |
George Bush may not like broccoli, but I love the stuff. It's a cold-weather plant and, last year, because of the abnormally warm temps, all my broccoli bolted - meaning, it turned into flowers before the heads had time to form. I got a few nibbles out of it, but no real feeds. Inexplicably, the heads formed better this year despite the fact that, until two days ago, we were having night-time temperatures 20 degrees above normal - conditions worse than last year. This one shown above is still not a very well-formed head, but at least it's edible, and with the now-colder temperatures, I may get a few more days of growth out of it before I'm forced to harvest. |
Oh, and in case you're wondering what I did with all that backyard okra that I grew, blanched, and and then froze many weeks back, here's one of the results - shrimp and sausage jambalaya, heavy on the okra. I based this dish on the Whole Foods recipe EXCEPT for the following foodshed-minded alterations intended mostly to increase protein and reduce carb content and reflect responsible buying to the extent possible: (1) I use only Texmati brown rice, non-GMO and grown right down the road in Alvin, Texas. (2) I increase the proportions of all ingredients relative to the rice, such that the rice becomes a more minor component. (3) I use only fresh local Gulf shrimp from Rose's Seafood in Kemah. (4) I use a Texas artisan sausage when I can find it - here, Poffenberger's jalapeno sausage. (5) I use Tony Cachere's seasonings because they're really good!! (6) I also use spices from The Spice Lady in Kemah when I can find them at the Clear Lake Shores Farmers Market. A good chipotle ground peppe is a must for this dish (not just plain cayenne as the Whole Foods recipe calls for). This stuff freezes very well, and I usually make massive batches - at least five meals worth at a time - and store for future dinner efficiency. Goes wonderfully with a heaping side of corn chips and some fresh fruit. |
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