This, That and The Other Thing

8 08 2009

“Week in Review” has been out the window for a while. Let’s make this a catch-up post and see what happens from here forward. I’m making no promises.

AJ and I work together auditing liquor for bars. We save the bars many times the value of our audit fees in saved profits. Despite the fact that the service pays for itself, there are always accounts who fail to realize the value of the service, or just don’t have the gumption to use the management tools we provide. (Yes, I said “gumption”). Not long ago we lost three bar owners, for a total of 5 accounts, in a single week. Since we work together and this loss was more than half of our business, it was the equivalent of one of us losing our job. We are independent contractors, but the owner of the auditing company treats us as though we are partners. He has jumped in with us and done an intensive sales push to rebuild the client base. Things are slowly picking back up, but it has been a tough road.

The reason I even mention this is that I ran out of Atomic Grow™ right about the time we had our financial crisis. The garden budget was slashed; and even though Atomic Grow™ is very affordable and lasts a long time (due to being so concentrated) I had to put my next purchase on hold.

My blog service shows me what people search to arrive here (some pretty amusing stuff, by the way), and one of the most common searches is “Atomic Grow™”. My guess is that you’ve heard of it and wonder if it will solve your gardening problems. It’s not magic, but it’s pretty darned incredible. My best results have been with plants becoming healthier and happier overnight. After a single application they start flowering and fruiting like there’s no tomorrow.

I’ve also had remarkable results with fungus. Leaf spot fungus seems to be stopped in its tracks with Atomic Grow™. “Leaf Spot” and “Tomato Disease” are two more common searches that lead people here; and I can verify that my tomatoes are still hanging on because of Atomic Grow™.  Since I’ve been out, they have gone into a steady decline. However, I think they will prove (once again) the amazing properties of this stuff, once I get back on my application schedule. I will dedicate some future post to tomatoes in particular. Aphids and other hard-bodied insects are defenseless against the direct application of Atomic Grow™. It’s not a pesticide, but it affects their exoskeleton after which they die of dehydration. Jim Shellenback of High Yield Industries (Parent company of Atomic Grow™) told me that “People get addicted to the stuff”. I agree completely, and have been anxiously awaiting the day when I could replenish my supply.

The one (and only) shortcoming of this product is that caterpillars seem to get the upper hand. I love butterflies and moths, but I do not care for most of their children! Over the summer I have fought a constant battle with Pickle Worms (Diaphania nitidalis (Stoll)), Cabbage Worms (Pieris brassicae) and Leafrollers. They do not like Atomic Grow™, but many seem to shake it off or avoid contact with it.

I have been researching bacterial control of caterpillars and was planning to get some Bacillus Thuringiensis (B.T.) to take these buggers out once and for all. Up until now I have been fighting a losing battle of smashing lepidoptera eggs, caterpillars and stems infested with Pickle Worms.

I turned over a brocolli leaf the other day and found these guys fat and happy!

Cabbage Worms (Pieris brassicae)

Cabbage-Worms

The good news is that I got a call from Rita Curry Porter at the Atomic Grow™ test gardens, yesterday. She was bursting with excitement over a product that complements Atomic Grow to eliminate insects once and for all. I have done some research and am bursting at the seams to give it a try. For now, I am going to leave an air of mystery until I have a chance to document the effects in my garden. One way or another the caterpillars will soon be gone!

AJ has been busy, despite excruciating back pain. The VA clinic assures him that his lower back damage is minimal and reversible. I don’t buy it. I get to see him suffer, and there is more going on than some minor glitch. I am pushing for an MRI and some real answers.

Unfortunately, I cannot find the photos of the process, but he tore out the old bamboo fence and built this one, using cured timber poles and a reed screen; all treated with water seal:

Fence-3

I like the way it jogs at the halfway mark. It gives us plenty of room to access the car, and additional space for the grill and smoker. He worked hard on this, and it turned out gorgeous.

Fence-2

Fence

He also finished and treated the bamboo wind chimes. They are “tuned” and sound great.

Bamboo-Chimes

It would be a full-time job were I to document all of AJ’s activities. Over the past week he has been busy building seats for the boat. To date, we have been sitting on coolers placed on the floor. This is neither safe, nor practical. The seats he built are sturdy and user-friendly. I will take some pictures of the finished product for a future post.

Making-Seats

Here is one of the seats showing the heavy-duty Velcro that holds them to the inside of the boat:

Velcro-on-Seat

Our friend Jay has a veritable orchard in his yard. We stopped by his place last week and received an abundance of mangoes, avocados and limes, all of which were delicious. Thanks Jay!

Fruit

This eggplant has me stumped. At some point in its development it became “frozen in time”. The plant next to it has produced a single, gorgeous, dark purple eggplant. Shortly after that one appeared, this specimen began to grow. It got to this size and then ceased development. The skin was streaked and had a leathery patch on the other side. When I finally plucked the thing and cut it open it had dark colored seeds, but the meat was green and smelled unripe. I don’t know what to make of this.

Bad-Eggplant

I guess I’ll wrap it up for now, as I’m on my way to pick up some more Atomic Grow™ and the exciting new miracle product.

For now I leave you with cats…indifferent, intimidating and uninhibited.

Cats





Screamy, Fiesty, Good Food and Silly Cat

16 07 2009

Well, I’ve gone and let weeks go by without any proper updates. Nothing much has happened that would pass for exciting, so I guess I don’t feel too bad.

The Oasis is looking lush and tropical.

Oasis-Close

Screamy the Pepper has ripened. AJ thinks I could sell him as a Michael Jackson likeness on ebay. I’m letting him dry above my desk to see what he looks like when old and wrinkled.

Screamy-Ripe

This is “Feisty” the Cuban Anole. How these miniature dinosaur replicas have escaped extinction is beyond me; because they are none too bright. Every day, without fail, he takes his post on the grill lid handle, puffs up his crests and struts back and forth in an attempt to intimidate his perfectly matched opponent.

Feisty-Puffed-Up

Every day, he gives his best fight, only to be equaled by the foe with the steely  bites (which leave both of their noses battered and raw). Neither will relinquish their territory in this daily ritual. This is one neurotic lizard!

Feisty-Throwdown

Talk about neurosis. I got a little obsessed with this eggplant. As it grew larger and more regal, I began to get paranoid about its well being. My research warned that eggplants lose their goodness once they get too ripe. They grow tough and seedy. They are meant to be picked while young and shiny.

This is the first eggplant I have ever grown, and with all of the dangers of over-ripeness, insects and critters I gave in and picked it. AJ chastised me, saying that they were meant to be much larger before harvesting.

First-Eggplant

I sliced it up to find firm, seedless meat. I marinated in Olive Oil and Balsamic Vinegar with fresh chopped garden herbs. Then I grilled to perfection. Captain Kym came over for dinner. This is when I realized that eggplant (especially my version) is not for everyone. AJ and Kym politely nibbled on the vegetable, while we all devoured AJ’s roasted, stuffed pork tenderloin. Oh well, I thought the eggplant was good.

Grilled-Eggplant

AJ’s pork tenderloin was delicious. However, just as in everything he does, he immediately criticised his recipe and began planning for the improved version. We still had half of the large cut in the freezer, so a few days later he set about perfecting his stuffed, smoked pork tenderloin technique.

Here is his recipe:

AJ’s Smoked Stuffed Pork Tenderloin

Sautee Italian Sausage.

Butterfly tenderloin lengthwise to flatten.

Spread Cream Cheese as bottom layer.


Splitopenandcreamcheese

Add a layer of fresh Baby Spinach

Spinachlayer

Next layer: Prosciutto

Prosciuttolayer

Sprinkle with Grated Cheese.

6Italiancheeselayer

Spread the browned sausage.

ItalianSausagelayer

Layer on Ricotta Cheese.

RicottaParmesanlayer

Roll up and tie with cotton string. Season with Rosemary, Dill and Ken’s Greek Salad Dressing.

Readyforsmoker-1

Smoke uncovered, spraying with mixture of Olive Oil, Pineapple Juice and Ken’s Greek Salad Dressing until internal temperature reaches 150°

Finished-1

Remove from heat, wrap in foil and let rest for 10 minutes.

Thereitis

Unwrap, slice and enjoy!

Sliced

The mystery guest’s children overran the garden, eating up all of the dill and most of the parsley. I moved at least ten ravenous caterpillars to the carrots, where they quickly matured and went on “walkabout”, looking for places to pupate.

This one chose a green onion. Hope the wind doesn’t blow too hard.

Papilo-Polyxenes-Chives

How’s this for camouflage? I found this fellow on the broccoli. The next day was a perfectly hidden chrysalis that I would have never seen had I not known where to look. I have been aching to try broccoli greens, and carefully harvested the most tender leaves, while taking care not to disturb the sleeping beauty.

Papilo-Polyxenes-Broccoli

Roxanne’s Broccoli & Collard Greens

Harvest a bundle of tender Broccoli and/or Collard Greens.

Wash thoroughly, taking care to remove all insects and insect eggs. Cut into medium-sized pieces, removing central vein from larger leaves.

Blanch by submerging greens in boiling, salted water just long enough to tenderize, and then plunging into ice water. This preserves the bright green color.

Blanched--Greens

Chop bacon, onions and peppers (I used a red pepper and Poblano from the garden). Once the bacon is almost cooked, add pressed or chopped garlic.

Sautee

When bacon is cooked and onions are tender, toss in blanched greens. Drench with white wine, cover and simmer until greens are thoroughly wilted.

AJ, who had previously stated his reluctance to try broccoli greens, enthusiastically ate his portion and raved about how good they were. We enjoyed this dish as complement to his scrumptious smoked chicken. All in all, a week of good, down-home cooking.

Greens

And as if on cue, Smokey the Silly Cat has found yet another way to chill while looking ridiculously uncomfortable.

SillyCatBack071609

SillyCat071609

Hope everyone is enjoying life with peace and happiness! See y’all soon.





Abundant Bounty

3 07 2009

Lots of goodies coming from the garden and the Universe over the past couple of weeks.

The tomatoes are still on full bore. I’ve been picking an average of ten to fifteen per day.

Cherry-Tomatoes

Here are a couple of harvests. This is not nearly everything I gathered over the past two weeks, just two of the bigger days. I collected the muskmelons because the vine was mostly dead. They could have ripened a few more days, but they were OK. The middle melon is the one I did not protect with the pantyhose. In retrospect I don’t see the value of doing this. The skin was thin and split on the protected melons, and the netting did not develop normally.

Sunday's-Harvest

Friday's-Harvest

I made salsa for the first time. I didn’t realize how large the green onions were getting until I cut this one! These were store onions that I just stuck in the ground. They grow back each time I cut them. I also picked a puny red pepper and a smallish Poblano. The salsa is still a work in progress.

Onion Peppers

The past week has been very active for the eggplant. It grew…

Eggplant

and grew…

Eggplant2

and grew! Since I’m not familiar with what these are supposed to look like, I am not sure when to pick it. I’m thinking I’ll pick it this weekend, since the consequences of waiting too long seem to outweigh the risk of picking too soon.

Eggplant-big

Here is Super Eggplant’s sidekick. I don’t know why it looks so different, but I think a bug got ahold of it.

Eggplantnew

The second batch of bananas is looking good. First batch is also coming along nicely, too. They sure are taking a long time, though.

Bananas2

This is the string lily AJ brought back from the river. We keep it in a container under the AC condensation drip. It is going great, and bloomed this week.

String-Lily

The blooms were short-lived, but very delicate and pretty. I can’t say my husband doesn’t bring me flowers! The kind he brings are much more interesting and thoughtful than those bought in a store.

String-Lily-Bloomed

Not only that, but he can smoke a mean pork tenderloin! Yum!

AJ-Cuts-Pork-Tenderloin

Yesterday was a special treat. We stopped in at John Roger’s to pick up some bamboo. John is a local horticultural guru and, as I’ve said before, one of the most knowledgeable and unassuming guys you could ever hope to meet.

Bamboo-John

Even though he was on his way to run errands he took the time to give us another tour of his property to show us some of the things he has growing, as well as some nice mounds of mulch and compost. Had you told me, a year ago, that I’d get a thrill from compost I would have looked at you askance!

Nor did I even know of heirloom and heritage varieties, about which I am now quite excited. John Rogers is a true steward of the land and cultivator of native and unique plant varieties.

As we headed to the compost heap we stopped to admire his massive watermelon and squash vines. He promptly plucked this little jewel and bequeathed it upon me. What’s the big deal? This is a renowned, historic gem of the squash persuasion: A Seminole Pumpkin Squash (Cucurbita moschata), to be exact.

At the recent Funky Chicken Farm seed swap, John Rogers encouraged me to get some Seminole Pumpkin Squash seeds. I had never heard of this variety, but have since learned that it is a true heirloom, indeed developed by the Seminole Indians. They planted these hardy, natives at the base of palm trees, and allowed the vines to grow up the trunk and fronds. Considering how robust the plants seem to be, I imagine that this was quite a sight! Wish I had brought my camera to John’s place!

Seminole-Pumpkin-Squash

I cooked the squash in the smoker, using my father’s recipe for acorn squash: A chunk of butter, a sprinkling of brown (raw) sugar, cinnamon and nutmeg. It looked beautiful, and tasted much like sweet potatoes. AJ, didn’t take to it, since he is not much for sweet food. Strange for the guy who can devour ice cream and candy bars like they are going out of style, and who is currently drinking a Pina Colada! Oh well.

I’ve got some seeds and will be planting Seminole Pumpkin Squash this weekend.

Here they are in the smoker, which was still hot from the pork tenderloin.

Pump-Squash-Smoked

The original reason for going to John Roger’s (AKA Bamboo John) was to pick up a cutting of the lovely striped bamboo (Bambusa Vulgaris), which I managed to kill last time. I think we will get it right this go round , and hope to have a stand going soon. Thanks again, John!

Bambusa-Vulgaris

So far, a good two weeks. I will try to get the wrap-up posted on Sunday evening.

Have a Happy 4th of July!