26. October 2010 by admin.

I’ve been waiting for the rain and fog to stop, for some sunshine and wah-lah: finally! Now it’s time to get out the loppers and go after those apricot trees that haven’t been fruiting properly. Here’s an example of the “Before” picture of an apricot that has only been giving maybe 10 fruits on a good year. Just let me at it…

Before:

After:

Posted in Vegetables and Fruit, Uncategorized | 1 Comment »

8. October 2010 by admin.

Contact me immediately 310-750-6686 if you want to purchase the following fruit trees, vines, bushes:

Blueberries
Raspberries & Blackberries
Pome fruits: Apples, Pears, Asian Pears, Quince (but not loquat)
Stone fruits: Peaches, Nectarines, Plums, Prunes, Apricots, Cherries
Unusual varieties: Apriums, Pluots, Plumcots, Cherry-Plums, Nectaplums, Peacotum (order quickly for this new variety, which is a peach/apricot/plum cross with rich tropical and apricot flavors)
Pomegranates
Figs
Nuts: Almonds, Pecans, or Walnuts only
Cherries (I know I’m repeating myself, but did you know you can grow cherries here?)
Grapes (both wine and table grapes)
Jujubes
Kiwifruits
Roses
Ornamental flowering trees/shrubs

I will offer my expertise for free, provided you live within a 10-mile radius from me. You need to know what type of rootstock to get for your soil type, how tall you want the tree to get, and how much fruit you want it to produce. Also, you have to make sure to have the proper pollinators near your desired fruit. To space out your fruiting season, it helps to buy different varieties that ripen at different times. I can help you with all of that.

I’m placing my order no later than October 30th. If you want unusual varieties, something really special or new introductions, you need to have your order in by October 15th.

Posted in Gardening classes and opportunities to learn, Vegetables and Fruit | No Comments »

2. October 2010 by admin.

It’s a terrible name, but it’s a great-tasting soup! And it won’t give you heartburn unless, unless… it’s so good you eat way too much of it!

Spicy Mexican Tomato Soup

aka “Tomato Heartburn”

3 oz. chorizo chicken (or omit altogether)

1 onion, quartered, then sliced

1 tbsp. oil

3 Anaheim or Ortega chilies

2 jalapeno chilies

2 lbs peeled tomatoes in juice

1 oz. (2 tbsp.) chicken base (Better than Bouillon)

1 pint whipping cream or milk

8 oz. corn

Slow roast the 3 ortega chilis for 25 minutes.  Meanwhile, cut onion and saute in oil (in a large pot) till translucent.  Add tomatoes and chicken base.  Blend with hand-held blender.  Place quartered jalapenos and roasted Ortega chilies (with ends cut off) in blender.  Liquefy, adding water if necessary.  Pour into soup mixture.  Add corn, heat through.  When hot, add 1 pint whipping cream and heat through, taking care not to bubble mixture.  There should be no need to add salt.

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1. October 2010 by admin.

Here’s a recipe I found for green beans at a Daily Breeze link about CSA’s. For the whole article, see the link on the right, under Recipes. FASSOLAKIA (Braised Green Beans) I tried this recipe and didn’t like it much, but maybe you will. I decided to keep it in this post, only because it seems like a tease to tell you I’ve got green bean recipes and then not give you one.1 pound green beans1 onion3 cloves garlic2 tablespoons olive oil4 small potatoes, sliced into 1/2-inch pieces2 cups chicken or vegetable broth1 (14-ounce) can chopped tomatoes1/4 cup chopped flat-leaf parsleySalt and pepper, to tasteStem green beans and cut them in half. Peel onion and garlic, and place in a food processor. Process until very finely chopped.Alternately, grate onion and mince garlic.Heat olive oil in a large soup pot. Add garlic and onion, and saute until slightly browned. Add potatoes, and saute slightly. Add green beans, broth, tomatoes and parsley. Season to taste. Bring to a boil, then lower heat to a simmer.Braise until vegetables are tender, about 45 minutes. Serve with crusty bread.Makes about 4 servings.

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