Posts tagged garden

1 Notes

Veggie Garden 6/7/14

1 Notes

Veggie Garden 2014 

Documenting Mom’s veggie garden again this year. Photos taken during Memorial Day 5.26.14 in the morning.

Growing now is Chinese Yao Choi (aka Rapeseed), Lettuce, Tomatoes, and some beans along the side of the fence. 

3 Notes

Veggie Garden 8/24/13: Beans and Chinese Melons

Veggie Garden 8/24/13: Beans and Chinese Melons

2 Notes

Veggie Garden Update 7.14.13

String beans, string beans. I love string beans. I was able to pick a handful last Sunday. We got plenty of lettuce to make salads as well. Some little critter is eating our tomatoes as soon as they ripen!! And it just takes a bit and leaves the rest on the ground. My mom has been picking them when they’re orange/yellow and letting the tomatoes ripe off the vine. How do you deter animals from eating your garden? 

11 Notes

pick your own veggies in my back yard (Taken with Instagram)
yellow tomatoes, red grape tomatoes, beets, beet greens, chinese long beans, chinese okra, and bitter melon

pick your own veggies in my back yard (Taken with Instagram)

yellow tomatoes, red grape tomatoes, beets, beet greens, chinese long beans, chinese okra, and bitter melon

3 Notes

Tempura Squash Blossoms

Squash blossoms are indeed edible. They are probably the most delicate summer dish you’ll ever have. The flowers are highly perishable, so commit to cook them as soon as you pick them. You should also familiarize yourself with some plant anatomy before picking as the squash produces both male and female flowers. Pick the male flowers as the female will become the “fruit” of the plant. Full details can be found here.
The blossoms are great stuffed with cheese or just lightly fried. Today, I didn’t stuff them, but I’ve included a goat cheese stuffing recipe if you would like to try it.
  • Squash Blossoms
  • Vegetable Oil for Frying

Batter:

  • ½ cup All Purpose Flour
  • ½ cup Rice Flour
  • 2 tablespoons Glutinous Rice Flour
  • 2 tablespoonsCornstarch
  • 1 teaspoon Baking Powder
  • 1 Cup Water

Stuffing (optional):

  • Package of Spreadable Goat Cheese
  • Dried Thyme
  • Dried Rosemary
  • Ground Sage
  • Dried Chili Flakes
  • Fresh Ground Black Pepper
  • Salt to taste
  1. Rinse and clean the squash blossoms. Be sure to check the inside for any bugs and dirt.  
  2. Carefully reach inside the flower and remove the stamen from the flower. You can keep the stem, but I cut them off.  
  3. If you are stuffing the blossoms, combine and mix together the goat cheese, rosemary, thyme, sage, black pepper, and little bit of salt.  Spoon the mixture into a ziplock bag.  If you have a pastry bag, you can use that too…ziplock with the tip cut off works just fine. Pipe the goat cheese into the squash blossoms. 
  4. Combine the all-purpose flour, rice flour, glutinous rice flour, cornstarch, baking powder, and a little bit of salt in a bowl. Pour in a little bit of water and stir well. If it’s too thick, put more water. If it becomes too runny, add more flour. 
  5. Carefully dip the blossoms into the batter and lightly coat the blossoms. 
  6. Heat a frying pan with vegetable oil. Pan fry the blossoms on medium heat until each side is golden brown. Season with sea salt. Serve and eat them immediately. Enjoy!

2 Notes

Veggie Garden Update 7/28/12

Tomatoes and Chinese long beans.

Veggie Garden Update 7/28/12

Tomatoes and Chinese long beans.

5 Notes

Veggie Garden Update 7/6/12

I harvested a bunch of pole beans. The beans are pretty and they have these purple streaks on them. Once cooked the purple color goes away. I looked them up online and found that they are called Rattlesnake Pole Beans. I can eat these beans for every meal. They are so tender and sweet!

The tomatoes are also growing. It’ll still be a while until they turn bright red. Otherwise the garden is looking great and I can’t wait for my beets to be ready! 

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June 8, 2012 Veggie Garden Update

We’ve been getting so much rain lately that I thought it would help with the garden. However, my mom said the rain actually hurt some of the plants. Many of her melon plants were just sprouting, but the heavy and frequent rainfall was too much for the poor sprouts and they got damaged. Oh no! No bitter melons this year? We’ll try again.

I have so much kale. Last night, I put some on a cookie sheet sprinkled some sesame oil on top with a pinch of salt and roasted them in the oven until crispy. So good! 

8 Notes

May 26, 2012- Veggie Garden Update

We have a resident chipmunk. I’ve seen him a few times already poking his way through my kale plants and today near the peach tree. We never get any peaches; they always go missing. I bet it’s either the squirrels or that chipmunk that eats them. 

If you go close enough to the garlic stalks you can actually smell their pungent fragrance. I’m going to have a lot of kale. Have to start thinking about different kale recipes now: kale salad, kale chips, kale soup? 

1 Notes

Pretty flowers from the garden.

3 Notes

Veggie Garden 2012 Update

I’ve documented mom’s veggie garden a little late this year. Her Chinese veggies are already in full bloom and she already harvested and we ate some already.

The lettuce for some reason would not grow this year. Looks like I’ll be buying my own lettuce this summer.She’s also growing a bunch of spring onions because we just use that a lot in Chinese cooking. I’ve also found some kale seeds this year and they’re already coming out! 

3 Notes

Veggie garden update…Tomatoes are grow well and we harvested a lot of them already. The grape tomato plant is growing really tall.  We’re going to have a gazillion grape tomatoes. Finally some fuzzy chinese melons are getting bigger and bigger.

5 Notes

Monday, 11:00AM. Mom’s veggie garden.  

String beans and arugula are ready to harvest.  In a few more weeks we’ll have tomatoes and cucumbers!