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Bedford Ramblings
Steve Mills

This weekend promised great outdoor weather, and it delivered.

Posted Thursday, March 7, 2013, at 4:16 PM
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  • It was a good one, cut a bunch of wood, dragged other trees up for cutting tomorrow but I hope I can get up and go again! :-)

    Most of my first planting of peas never came up so after a week of watching since the first emerged, I conceded defeat and replanted. In all fairness, the seeds were getting old so they may not have been viable.

    The blackberry and raspberries plants were not in yet, so that is put on the shelf for another week, but if I survive the wood gathering tomorrow, I am going to start a bunch of seeds cold hardy veggies like cabbages, spinach and maybe some lettuce.

    We also got some new bags of potting soil so many of our indoor plants will get revitalized over the next few days. We are trying the potting soil with water absorbent polymer beads to try to hold a little more moisture around the roots for those times we are not on schedule or it gets hotter than we thought.

    I got my pound of edamame seeds in along with two types of Chinese (edible) gourds. Some call them melons but they are not fruit, more a squash. One is what we call a "fuzzy melon" which is a summer squash and the other is a "winter melon" which saves like a butternut squash but tastes like a summer squash when cooked.

    Coincidentally, when we ate at one of the Chinese restaurants in town today, they asked if I was growing them again, so I had good news. They also wanted the bitter melon, of which I saved seeds from last year, so all should be good.

    I stopped growing corn the last two years because it takes so much room and is a heavy feeder. My garden was going through some major renovations so I chose to use it sparingly for other crops. BUT sweet corn is just so darn good straight from the garden that I bought two varieties today.

    I usually grow some type of pole bean in with the corn, but this year it will be the edamame (edible soybean) They set nitrogen like beans so there is a simbiotic realtionship with corn, which needs more nitrogen.

    -- Posted by stevemills on Sat, Mar 9, 2013, at 7:14 PM
  • Well, I survived it, but my plans for planting never made it. I've taken those seeds out of the drawer and put them back three times now.

    Looks like a nice rainy day, so maybe I can stop being split in my goals for the day.

    -- Posted by stevemills on Mon, Mar 11, 2013, at 7:21 AM
  • Maybe you can consider vegetables that can be vary versatile like my favorite spaghetti squash I use it for not only anything spaghetti like but its great with just some cinnamon and butter....once cooked it also stores well in the freezer when dropped in a baggy, rolled up and stuck in the freezer...at sometimes 1.99 a lb. you can pay 6-7 bucks a piece for them at the store...I'll drop some in soup for mock noodles as well...and then there are turnips...which yield not only the greens but the turnip its self...cubed and baked with some black pepper and a little cream..you can find yourself in turnip heaven...took my mother a long time to even get me to try them as a kid...but then I got hooked and now I add them with other root veggies, tossed in a little olive oil and roasted..not to mention those greens which are great for weight loss because they are so filling and I can't resist adding vinegar...just love my southern roots (literally). If I had the energy and room, I think my garden would be extensive..I'm not sure I have the patience to wait until it all grows...my appetite can get the best of me.

    -- Posted by chefgrape on Tue, Mar 12, 2013, at 7:09 AM
  • I'm glad you reminded me of spaghetti squash. It was on my wish list and I STILL forgot it!

    I was never a big fan of it, but now that I am trying to avoid most pasta and white flower products, I am rethinking it.

    It will give me another reason to have my favorite sauce. :-)

    -- Posted by stevemills on Tue, Mar 12, 2013, at 11:39 AM
  • I've been using a product called Veganase which I get at Whole Foods....Mixed spaghetti squash a couple spoons of the Veganase, chicken and a touch of Parmesean and WHALLA!....I thought I was eating chicken alfredo....seriously pretty good!

    -- Posted by chefgrape on Tue, Mar 12, 2013, at 12:27 PM
  • Is that an egg-less substitute for Mayonnaise? Hmm, interesting recipe. Here is a link to making your own http://www.recipesource.com/side-dishes/condiments/eggless-mock-mayonnaise1.html

    -- Posted by stevemills on Wed, Mar 13, 2013, at 9:43 AM
  • Yes it is egg free,dairy free, non-gmo,no additives or preservatives, zero carbs., zero sugar, and made with expeller-pressed canola oil, filtered water, brown rice syrup, apple-cider vinegar, soy protein, sea salt, mustard flour and lemon juice....to me it taste better then greasy mayo and qualifies for vegan....I use it for smoothness and added flavor to Greek yogurt, and a little balsamic vinegar, with a touch of honey for salad dressing on my pear cranberry walnut topped greens....it does cost a few dollars more then regular mayo but comes in several varieties including grape seed oil or olive oil...worth the extra 2 bucks I think!

    -- Posted by chefgrape on Wed, Mar 13, 2013, at 12:57 PM
  • Wow, that has a lot more than the link I put above. Yours sounds really interesting.

    -- Posted by stevemills on Thu, Mar 14, 2013, at 8:41 AM
  • By the time I bought the ingredients...might be cheaper to just drive to Whole foods and get a jar...Spectra might make a similar product you might find at our healthfood store...but every time I go in there to get a product they don't carry what I'm looking for.

    -- Posted by chefgrape on Thu, Mar 14, 2013, at 10:36 AM
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