Sunday, May 27, 2012

Garden: 1015 Onions

1015Y Onions

January 29, 2012 1015 Onions 1015 Onions 1015 Onions February 10, 2012 P1060769 March 23, 2012 IMG_20120323_080642 April 7, 2012 (with drip irrigation installed) Drip irrigation April 26, 2012 P1080035 May 2, 2012 (tops starting to fall over indicating almost ready to harvest) P1080054 May 4 2012 onions May 9, 2012 1015 Onions 1015 Onions 1015 Onions Pulled them out of the ground and left them out to dry a bit in the sun 1015 Onions 1015 Onions Set them on a plant stand on the back porch to let them cure for longer storage 1015 Onions 1015 Onions Fully cured onions (what's left that we had not used) 1015 onions 1015 onions Lessons learned: When the trees filled out around my house I realized the side the onions were planted on only received about 4.5 hours of full sun during the day. Next year I will plant them on the other side of the garden and maybe they will get bigger. They are still delicious!

Building a Garden

Many thanks to my parents for helping me in so many ways!
1. Roped off area (10x20') and used The Dirt Doctor's Organic Herbicide (smells like salad dressing) to kill off the weeds/grass in the area. P1060745 2. Tilled and tried to scrape up as much of the Bermuda grass and weeds as possible P1060748 3. Placed blocks around the perimeter and then amended the soil mixing in compost (shown below), Vermiculite, and black kow P1060757 4. Tilled it all together P1060760 5. Made rows - ready to be planted P1060761

Tuesday, May 8, 2012

Garden Fresh Eggplant Pizza

I took the picture with my tablet, so not great color or resolution.

My first harvest from the garden was two banana peppers. They went into a Greek-style salad, and it was delicious.

This pizza is the first thing I've made with multiple items from the garden: eggplant, bell pepper, and another banana pepper.
I added store-bought mozzarella, sundried tomatoes, pesto, onion, red pepper and goat cheese.
I started by making the dough. Then I grilled the onions, eggplant and peppers. I let them cool, chopped them, mixed them with a little balsamic, olive oil, crushed red pepper, and sundried tomatoes. I rolled the dough, smeared it with pesto, topped with mozzarella, spread the veggie mix, top with goat cheese. Bake on 450 until brown and bubbly. Allow to cool and top with fresh oregano (from the garden). Gardening success!