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My garden is still growing! - 11/2/2009 11:07:06 PM
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luvsrickforever
Posts: 190
Joined: 9/9/2005
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My garden is still growing! I took out most of it but I replanted peas and today I had to stake them up cause they were falling over. I live in northwest CT so it's been cold at night but not cold enough I guess. My parsley is regrowing even though I cut it all out. My rosemary and my basil I think is also regrowing! Is this unusual?
In the front of our house we have some Lantana flowers and even they are regrowing! I went out today and saw they were budding! It's amazing!
Mt peppers still look like they could get more. My strawberry plant looks very nice and is green and growing. However, I haven't gotten any strawberries. What should I do? Should I take it out? Will I get any strawberries? I have a funny feeling I probably won't.
We might get some 30's this week and maybe a 20 one night. It's to early to get that cold!
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Peace & Luv,
Gail
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RE: My garden is still growing! - 11/3/2009 8:19:27 AM
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Wild-Rose
Posts: 230
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From: Upstate NY
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Strawberry plants live through the winter and will grow again next spring, so you don't have to worry about it. I would give it one more year to see if you get fruit next year.
I still have beets in the ground waiting for me to have a chance to make borscht again. My Swiss chard also is still growing. Other than that my garden is almost done for this year. I'm from Rochester NY and we are also almost down to freezing at night.
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Wild-Rose
Rejoice that your name is written in heaven. Luke 10:20
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RE: My garden is still growing! - 11/4/2009 12:07:44 AM
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luvsrickforever
Posts: 190
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Awesome! I didn't know about that. Thank you! I would have pulled it up if you didn't tell me. I suppose I can't keep my peppers, huh? We shall see what we shall see.
I see you still have things too. Cool! Beets are one thing I never planted. I hope my peas live to see some peas on them.
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Peace & Luv,
Gail
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RE: My garden is still growing! - 11/4/2009 8:07:45 PM
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Wild-Rose
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From: Upstate NY
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Yes, Harvey, you can protect your plants from the frost if you want to. I see you are from CA. I'm from NY where we start to get serious winter weather in November. About this time I just do a last harvest of whatever is edible and then not worry about it again until Spring.
I did make my borscht and put it up in the freezer until I'm hungry for it. Some people don't like beets because all they know are the pickled beets. A natural beet is delicious, so give them a try next year if you want to.
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Wild-Rose
Rejoice that your name is written in heaven. Luke 10:20
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RE: My garden is still growing! - 11/5/2009 12:23:21 AM
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luvsrickforever
Posts: 190
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I suppose I could put that black stuff that is supposed to keep weeds out over them. Wouldn't black keep out the cold and keep in the warm? Otherwise, I don't have any plastic stuff. I just have w whole roll of this stuff that didn't work this year and would like to use it up.
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Peace & Luv,
Gail
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RE: My garden is still growing! - 11/6/2009 9:01:43 AM
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deermousie
Posts: 2209
Joined: 9/26/2007
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I'm up in the mountains and some of the herbs are still doing okay: parsley like Luvsrickforever said, and rosemary. I'm amazed anyone has basil - it just looks at 40 degrees and turns black usually.
The strawberries will keep up a green leaf or two even in the snow, and they'll be back in force next spring. Yay! I did get two berries this fall, but that's the first time it's ever happened. Generally the June bearers bear in June and the rest trickle fruit through the summer but not in fall. Huh. Maybe mine give up too soon.
When the weather is cold at night but warm during the day, a bed sheet or plastic sheet at night will lengthen your season. If anything gets frozen, it will have a better chance if you hose off the ice before the morning sun hits it. Or so I've been told - I've tried it a few times and it seemed to work, but maybe they would have been okay anyway.
The rest of the garden is mush from the frost. Time to start planning next year's garden! :)
Borscht! Love the stuff! It's DH's favorite meal, and it's a winter food so soon we'll be having it. It's worth growing the beets for.
Borscht (American style):
Chop into cubes and flour-dredge any cheap beef, 2-4 pounds. Throw this into a crockpot with a can of sliced beets*, cubed potatoes, chopped carrots and celery, and enough fluid (stock, water, wine) to cover. Add salt, pepper, garlic powder, celery seed (opt.) and sage or rosemary or oregano. Cook all day.
15 minutes before serving, you can add grated cabbage (I don't). Ladle into individual bowls and add a couple teaspoons of vinegar (I like red wine vinegar) and a dollop of sour cream. Serve with crusty bread.
The secret is, the longer it's cooked the better it will taste. It's hardy and tasty; the perfect food after skiing or when snow is blowing horizontally outside the window. Rejoice in God's goodness and feast!
*fresh from the garden beets is better and makes the dish pinker. Canned beets are for us unfortunates who can't grow them. However, it works. 
< Message edited by deermousie -- 11/6/2009 9:08:32 AM >
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"Through Gates of Splendor" by Elizabeth Elliot
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"Passion and Purity" by Elizabeth Elliot
And I think chickens are really funny
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RE: My garden is still growing! - 11/6/2009 1:43:56 PM
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meg4
Posts: 151
Joined: 4/21/2005
From: North Georgia
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Wow, I'm surprised you still have all that stuff growing. I'm in north Georgia and we had a killing frost weeks ago. About the only things that are growing here now are greens. It was 27 degrees at my house this morning, but it was 24-25 degrees a few mornings in October.
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RE: My garden is still growing! - 11/6/2009 8:37:04 PM
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Wild-Rose
Posts: 230
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From: Upstate NY
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This is what I wrote for my friends on Facebook a few weeks ago. My take on Borscht.
Borscht
I roasted my beets in the oven first at 350 to give them a head start and to make the peeling easier. Let them cool and then peel them. Use about two pounds of red beets and put them in 3 ½ quarts of beef stock or water. Let them boil while you do the rest of this. You can use beef, pork or lamb or no meat at all depending on what you like. In the frying pan put about 3 Tbsp of oil and saute a few cloves of garlic, a chopped onion and the meat. When the meat is done you can put all that in with the beets. Use a little water to clean out your frying pan and pour that in the soup too so you get all that good meat flavor. You can add any or all of the following: carrots, celery, cabbage, mushrooms, tomatoes, potatoes, beet greens. You can experiment with flavors such as dill, vinegar , lemon if you like a bit of tartness. Obviously use salt and pepper . Serve with sour cream, a good dollop on top.
Sometimes my Ukrainian friend would put the veggies through the blender and make the soup smooth. Other times she left the chunky bites of veggies. This is a personal preference. Personally I like bites of veggies, but I offer that option in case you want to try it.
This is kind of like minestrone soup where people mix and match flavors however they wish.
Be careful about the red color on your hands. Don't try to answer the phone or anything until you get a chance to wash your hands. The color comes off but you don't want to get it on your clothes or around the house.
This soup freezes well if you have more than enough for now.
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Wild-Rose
Rejoice that your name is written in heaven. Luke 10:20
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