Finally! A current photo of the Great Cushaw experiment. You probably read about the Cushaw here and a few other places. This was taken yesterday and yes the plant has grown quite a lot but not as much as I thought it might. All in all I’m okay with that. Not sure what to do when it overgrows it’s little boundaries which it will very soon.
The Cushaw – let her be called Rhonda and she is 29 days old since the seed was planted.
Here are a few photos of the kitchen garden from the upstairs window.
An ariel view of the kitchen garden.
You see the new flower garden in the upper right. The sunflowers are over five feet tall, marigolds are doing really well and some volunteer zinnias as well as ageratum and some vining thing. I had a lot of very old seeds. Some of us are like that – we have certain things we are certain will be useful some day. Anyway I poured them all together into a new bed just for flowers with the thought that a few of them might germinate. Some of them in fact did germinate. Mostly the marigolds which I spoke ill of a while back. Just to show me who is boss I suppose.
You can also see the Hugelkultur starting to take cover.
The pole beans on the gate/arch, okra far right. And all those yogurt containers contain Thai and Genovese basil.
Basil has given me fits this year. I usually start from seed but twice it failed and never even made it to the transplant stage. Having bought starts from Joey at Crossroads garden it is getting a late start.
You can see the freshened south bed (dark brown) has been covered in compost and will be planted in edamame in a few days.
The east end.
You can see my lovely cardboard patio that brought up some interesting conversation when I posted it on Facebook.
An ariel view of the kitchen garden – a better look at the east end.
Here you see pole beans topping the archway. All the greenery on the far left is bush beans. They really took a beating in a heavy rain last weekend but are flowering and have two inch beans. There is the pot of oregano and the cut chives in the front on the left. You can see part of the garlic harvest laid out on the ground on the right just under the wound up hose. And in the very bottom right corner is the beginning of the tomato row. Notice the mound of rough dirt just right of center at the very top. That is new emerging Hugelkultur. It will be ready to plant come spring. We haven’t had as much time to devote to it as we thought.
Gene working on the next plot for corn in the Cornfield Garden.
A strange view of the Cornfield. You can see a couple of the tomatoes. These two are Japanese Black Trifele and I am excited to see how they do. Lots of baby tomatoes right now!
Slabs of persimmon bread with black walnuts. Yum!
You may know the deep freeze has been getting a deep clean. That means having a few strange meals and using up the last of the last. I found a few packages of frozen persimmon pulp (don’t ask how old) and thought to myself, self you should make a double batch and freeze it so you can just grab one on the run when needed. I failed to remember the pulp was already packaged to make a big batch. So there ended up being 16 mini loaves instead of the expected eight. If you invite us to dinner chances are I will try to
pawn off gift you a loaf of delicious persimmon bread as a hostess gift.
Some of the sixteen loaves of persimmon bread I made (by accident)!
You must cook a persimmon loaf almost until it looks overdone as it will stay gooey unless baked long. See the recipe below.
3/4 cup sugar (brown sugar is nice)
1 cup soft coconut oil
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1 tsp baking soda
2/3 cup coconut milk
1 cup whole wheat flour
1/2 cup white flour
1/2 cup (only) persimmon pulp
1 cup black walnuts, or English or pecans, chopped
Cream the sugar and oil, then mix in the eggs. In a separate bowl stir the dry ingredients together. Alternately add the coconut milk and the dry ingredients mixing well after each addition. Scrape down. Add the persimmon and mix until well blended. Stir in the nuts.
Scoop into 7 or 8 mini loaf pans that have been greased on the bottom only. Bake at 350 for about 35 minutes. Insert a toothpick in the center to test for doneness. Adjust the cooking time if you are using larger pans.
Persimmon bread is better baked in a small loaf pan versus a large one because it wants to stay wet in the middle and requires a longer bake time.
In other news I went blog hopping this morning for a while and visited Helen’s blog at Silverbells. I believe she is gardening in the UK best I can tell. Her blog led me right back to the Ozarks and I looked in on A Farming Artist somewhere in Missouri. Ain’t it a small world.
Have you cooked anything new or unusual lately?