Saturday, November 30, 2013
Six years of iodine supplementation really has finished off my sweet tooth....I used to love pumpkin pie, was given a small slice Thanksgiving day even though I declined....I barely got down one small bite due to it being painfully sweet. I also very much suspect that iodine is why my optometrist keeps freaking out.....I've had to get two new pair of glasses due to my eyes getting 40% stronger in 6 years! I've been blond all my life so wonder if that is why at 60 that I not only have no gray hair, it is now brown. It is a crucial nutrient that a great many people around the world are deficient in.....this site from a VERY reputable source showcases the vast number of body functions that require iodine.
Friday, November 29, 2013
After attending another fine gardener's party at Tanja and Jared's, plus getting feed back from friends growing Gynura procumbens/nepalensis, a close relative of Okinawa Spinach, very successfully, I see why I have failed to grow it well, if at all, to date...I kept growing it in WAY too much sun! So I planted the little one she gave me, plus the HUGE one I got at YamFest at H.E.A.R.T. in Lake Wales, in two 18 gallon Water Wise Container Gardens in the back door kitchen garden beneath the avocado tree that easily doubled in size this summer after a heavy nitrogen feeding and they are THRIVING in that light shade. I like the taste and texture much better than that of Okinawa Spinach, plus it has been used for centuries for blood sugar and hypertension, the latter of which I am inclined to if I abuse salt. It roots very easily from cuttings. Some folks feel that there are two species...I have no clue, I am just glad to be finally be growing this tropical green that thrives in summer here. Thanks all for the tips!
Thursday, November 28, 2013
I've long wondered about these as people food, both roots and leaves since in Colorado I got to eat sugar beets from the fields. I might be pushing my luck trying them in a baby pool garden, time will tell. Since beets and chard are the same species, Beta vulgaris, I could well have an abundant new source of greens until the roots mature, IF they do well for me.
Tuesday, November 26, 2013
Whoa!!! 39 degrees for me here in south Tampa!! North Tampa could well get some frosts....I bet rural areas east of us will almost for sure if it is a still night. Looks like we might get some good rains tonight!
Monday, November 25, 2013
It looks like soon I will have LOTS of seeds of 'Blue Pea Vine' (Clitoria terneata) seeds to share at upcoming gardening get togethers. I love the flowers in salads along with mixed color nasturtiums. I'd say that 9 of 10 seeds give one the single flowered form...the double flowered form has more substance for eating. Both can be used to make traditional purple blue Malaysian rice dishes.
Thursday, November 21, 2013
A few of my friends are pursuing eating aerial yam tubers with special cultivars of Air Potato that are edible, the concept being that the mother tuber remains in the ground and you eat ONLY the aerials. Each fall my Yams (Dioscorea spp. and cultivars) make FAR more aerials than I can plant or give away. Past efforts of boiling them were not good, even though I am a "garbage gut", so now I've tried this approach and the result was DELICIOUS! Despite the "binder" not doing a good of that (I had no eggs) my first ever experiment of making patties from aerial yam tubers was definitely a success! Yesterday I boiled them in salty water for about 20 minutes, poured off the brown water and let them drain and dry last night at room temp. Today I chopped them in a big pot with something that is either a donut maker or potato masher made of stainless steel until they were small chunks and crumbs, then poured in a "binder" I made in my Bullet blender from cooked Estrella chaya leaves, one yellow onion, a couple cloves of garlic, a dollop of sour cream, couple heaping tablespoons of soy flour to boost the protein, a little bit of olive oil and water. I mixed it all thoroughly, then put the hand made patties in olive oil on medium heat, covered at first, until nicely browned. I served the patty atop a bed of fresh arugula and Giant Red mustard leaves and two kinds of onion leaves, with ripe papaya and a slice of Meyer's Lemon on the side. EXCELLENT, plain or with ketchup. Since this was an experiment the batch is small, maybe enough to make 2-3 more patties. Next time I'll make a BIG batch and freeze the surplus. Had I had eggs I feel that the patty would not have fallen apart when I flipped it.
I'm getting tired of enjoying fresh rose blooms and eating home grown bananas and papayas and assorted veggies daily when I could be back in my old Denver house...maybe I should buy it back and "escape" Tampa?! LOL!!