Garden Update 4/29/12

Today we raised the hoops over the indeterminate tomatoes (they usually get MUCH taller than the determinate ones). Then I staked the indeterminate tomatoes, I had already staked the determinate ones on Friday because they only need a short stake. Everyone seems to be doing well:

Overview

Indeterminate tomatoes

Martian Giant Slicer Tomato

Super Sweet 100 cherry tomato

(the one I overwintered in the house)

Roma Tomato

 Borage

 Mucho Nacho Jalapeno

 Zucchini!! costata romanesco variety



 LOTS of artichokes!

 One of my lady bugs doing her thing!

(I released several on Friday hoping they

would help me with my aphid problem)

Artichoke Close Up

 Red Kidney Bean

Something is trying to eat them before they can even get started!

 Greek Oregano

 

Sushi

We have been experimenting with making sushi at home! The maguro we have been getting here is decent but not as fabulous as they make it sound:

Catalina Offshore Products


I've been making sushi rolls (spicy tuna rolls, California rolls, etc.) with this nifty device (which I purchased on Amazon). I tried a bamboo mat with very poor results.

Sushezi Sushi Press

Spring Pizza

I found a pizza recipe we LOVE! It's fairly low in weight watchers points, certainly lower than ordering a pizza for delivery. It would appear half of the pizza is approximately 20 points. I modified two recipes from www.eatingwell.com here they are. Yes, the picture is of the one I made!:

Spring Pizza

5 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1 bunch asparagus (about 1 pound)
• 1/2 cup snipped fresh chives (from 1 bunch), divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound whole-wheat pizza dough (recipe to follow)
• 1 cup shredded Sargento brand reduced fat 4 cheese Italian

Preparation

1. Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes.
2. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.
3. Roll out dough on a lightly floured surface to about a 14-inch circle.
4. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.
5. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

Whole-Wheat Pizza Dough

Makes 1-12 ounce dough | Active Time: 5 minutes | Total Time: 15 minutes

Ingredients

To make 12 ounces dough:

• 3/4 cup whole-wheat flour
• 3/4 cup bread flour
• 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
• 3/4 teaspoon salt
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon sugar
• 1/2-2/3 cup hot water, (120-130°F)
• 2 teaspoons extra-virgin olive oil

Preparation

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Garden update 4-16-12

We had really nasty weather last week. Sadly the zucchini I planted might not make it, they were not under a hoop house. HOWEVER the tomatoes, jalapenos, borage, and lemon balm were! It's getting a little warm in there even though I opened the ends (around 91 - 105 degrees F) but they seem to like it for the most part. All of the plants in there have doubled in size! I crawled around inside today and took some pictures. The white powder is diatomaceous earth, it's working fairly well to deter slugs and earwigs so far.

Baby Jalapeno

Whole Jalapeno Plant

(I think I have 5 this year)

Lemon Balm

Roma Tomato Plant

Borage

(has quadrupled in size!)

Outside of the hoop house some things are doing well:

Artichokes

Greek Oregano

Chives

Harvest

This weekend we enjoyed romaine lettuce and cauliflower fresh from the garden. I've never grown either one before and I grew them both from seed! The romaine is a do over! So sweet and the texture was great. The cauliflower wasn't really much better than store bought :-(

Artichokes!

Last year I planted 4 tiny little artichoke plants. I didn't get a single artichoke though... The plants got HUGE between then and now. Last week I noticed baby artichokes popping up! Yay!

Pleasanton Farmers Market

If you are ever near Pleasanton, CA between 9am and 1pm on a Saturday I highly recommend their farmers market! It's year round, and a little crowded (so get there early!). They have all sorts of goodies! Goats milk soap, fresh organic veggies, beautiful cut flowers, and tons of other great stuff!
Pleasanton Farmer's Market