Godless in the garden

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Godless in the garden

Welcome to gardeners, growers of veggies, fruits, flowers, and trees!  

 

Welcome  backyard hen enthusiasts, worm farmers, beekeepers & composters!

Location: Planet Earth
Members: 161
Latest Activity: 5 hours ago

Welcome to Eden!

If you like to dig in the dirt, plant & prune, grow food & flowers, or sit and watch as someone else does your landscaping, you'll find something here to discuss!

Selected topics, in no particular order:
Moon Phase Widget here. Moon phase topic here.
What's your gardening style?
Frugal gardening.
Backyard Chickens here. here. here. here.
Growing Fruits
Wild Parsnip - It can burn skin.
Why buy locally-grown plants?
Squirrels.
bees.
Cheap gardening.
Buy locally grown plants to prevent blight transmission here.
Grow lots of fruits in a small space, by backyard orchard culture.

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Comment by Sentient Biped on April 20, 2013 at 11:01am

SPud - I looked up the cherry flies, sounds like the landscape fabric is a good option, but would prevent growing much  under the trees.

I think we manage to eat just about every cherry from the trees. So not much dropping to the ground from year to year.

Comment by Sentient Biped on April 20, 2013 at 10:49am

Dominic, Cicero was right!  Beautiful scene.

On sour foods - I guess I'm the outlier!  I like fruits that are tree ripened, as sweet and flavorful as they can get!  My partner likes them sour.  He likes to pick them all from the tree before ripe so none go to waste.  We have a "Truce" - he gets to pick some but not all, and leaves some for me.  My inlaws did me a favor and picked a big bowl of blackberries, not ripe.  I did not like them.

On the other hand, the rhubarb crunch I made had 1/3 less sugar and twice the rhubarb as the original recipe, and I liked it a lot.  So did my partner.  Maybe this weekend....

Figs are awful if not fully ripe - not sour, just the flavor of....  bad.  Store bought figs are like that.  Truly ripe ones are too delicate to ship.

I don't know what to expect insect-wise from the new place.  It's more in the countryside.  Maybe the worms and flies will be a bigger issue. 

Comment by Idaho Spud on April 20, 2013 at 10:22am

I don't like spraying chemicals around either, and I plan on eliminating all spraying this year.  Maybe I can find someone that will buy my last gallon of fruit fly spray.  The gallon I used last year didn't work anyway.

Comment by Idaho Spud on April 20, 2013 at 10:17am

The first 2 years of production, my cherry trees were free of fruit flies, but then they must have found the trees and started multiplying rapidly.

From what I've read, it appears the Cherry Fruit Fly becomes an adult with wings and flies to the tree.  However, thanks for reminding me about Tanglefoot.  I bought some 2 years ago, but never used it because I was too discouraged to try fighting anymore.  But, I may try it this year before I give-up completely.

If I acquire an acre or more of land, I may try cherries again because I'm thinking that fabric on the ground under the trees would probably keep them from burrowing into the ground or coming out of the ground the next year.  The reason I've not tried that here is I have limited gardening space and so grow produce under the trees.

Comment by Dominic Florio on April 20, 2013 at 7:15am

Comment by A Former Member on April 20, 2013 at 12:00am

It infused the potato with the herb flavoring nicely, and wonderfully inconsistently, so that one bite was stronger or weaker than another. It it were too consistent, you'd stop tasting it. But the variation keeps the flavor alive in your mouth. 

Comment by Joan Denoo on April 19, 2013 at 11:46pm

Dallas, that is definitely a keeper! I'm passing it on. 

"I just baked a potato and wrapped a sprig of fresh rosemary and some Greek oregano and a bay leaf around it with the aluminum foil. Then I split it in half and added extra virgin olive oil and salt. It was nom nom good. The house smelled so good while it was baking."

~ Dallas 

Comment by A Former Member on April 19, 2013 at 10:08pm

I just baked a potato and wrapped a sprig of fresh rosemary and some Greek oregano and a bay leaf around it with the aluminum foil. Then I split it in half and added extra virgin olive oil and salt. It was nom nom good. The house smelled so good while it was baking. 

Comment by Dominic Florio on April 19, 2013 at 8:06pm

Joan, I love all of those.  I drink iced tea all day long and it is heavy with lemon or lime.

Comment by Joan Denoo on April 19, 2013 at 7:47pm
We seem to have a sour-taste loving group. I, too, like Granny Smith apples, as well as rhubarb, lemons, and ginger. My mouth waters as I type.
 

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