Archive | July 2008

One Potato


This potato was harvested from our garden yesterday.  I show it here with a French one euro coin and an American quarter to help evaluate the size.  Last year our potatoes got the blight and we harvested almost nothing.  That patch was quite weedy so this spring my husband went over it well with the rototiller–three times.  We were not expecting any sprouts from last year, but some did come up and that is where this lovely specimen was produced.  The potatoes we planted this year have also gotten the blight in spite of treating with a copper solution called bouilli bordelaise but they were further along than last year’s so I think we will be able to  harvest some for this winter.

Chou Daubenton

chou daubenton 1
This spring at a plant exchange a lady gave me some branchy type things with cabbage leaves.  She said just stick these in the ground and then you’ll have perpetual cabbages, just break off the side shoots and eat them.  They are called chou Daubenton.  Chou means cabbage, but I don’t know why the name Daubenton.

I stuck them in and they took and now they have grown so I was wondering should I cut the growing tip or wait until the side shoots get bigger and just eat them.  I did some googling and found a very nice forum that is mainly for tomatoes, but they branch out into other things also.  I was advised to cut them so that they will be compact and not break this winter.

 

So tonight was the great adventure on our plates.  People compare them to asparagus or broccoli.  A nearby farmer’s wife said she considers them to be for the rabbits.  So I really didn’t know what to expect. 

 

chou daubenton 2

I decided to steam them and serve with vinaigrette.  I didn’t know how far to go in preparing them.  Should I pare the stems like I do broccoli?  Will the leaves be tough?

 

chou daubenton 3
Here they are, ready to be cooked.  I took off some of the leaves and gave them to the chickens.  I steamed them for about 10 minutes, then let cool a bit.  They were very good, very much like broccoli and yes, I should have peeled the stems, but the leaves were delicious.

Brassica oleracea, var. ramosa

Garden – July 29, 2008

Some photos of our garden today.

Blather

I need to stop smiling when I’m outside—the wrinkles are staying white and showing up more on my tan face.

I only noticed this when I pushed my cheek out with my tongue.  Tongue in cheek ?

Or else smile all the time so no one notices ?

Often when I am in the bathroom, I see a strange woman.  My husband says this never happens to him.

Lunch

We had a half zucchini for lunch.

Each?

No, between us.

It’s the “gardener stepped away a few days” diet.