Archive for August, 2009


I mentioned as one of my spring goals that I wanted to find a limequat tree. I didn’t have much luck and just crossed it off the list. Last week at The Natural Gardener I didn’t find a limequat tree, but I did find a lemonquat. I think that’s close enough. Turns out they were having a 40% off sale on all trees, so I picked up three citrus trees. All are Texas hardy, so I can plant them right in the ground. This is a requirement, since I already have the fun of moving my Meyer Lemon and Mexican Lime in and out.


Pineapple Orange (dwarf)

Otwari Satsuma (dwarf)
Meyer Lemon, just starting to ripen

Mexican Lime.
These taste more like an orange than a lime. I’m not sure if that is normal,
but they are extremely tasty.
I got a very useful tip from one of the workers at The Natural Gardener. She showed me a shoot that was coming up from the base one of the trees. It looked very green and healthy, but the leaves were a bit different, three parts to it, rather than the one big leaf of the tree. She said these would suck up all of the tree’s energy and should be plucked off. I recognized them from my lemon tree. This year the lime has been doing much better than the lemon and I wasn’t sure why. Turns out it was these shoots. I plucked them off this week (a few were so big I had to cut them) and the lemon tree is thriving.

Read Full Post »


I’ve decided that any annuals in the garden have to be able to survive on water no more than once a week. Here’s the one’s that can take the heat.





Tithonia –
The seed packet said these do really well with little water. I’m not buying it. I won’t be repeating these guys.

Read Full Post »

>Recipes 8/16

>My garden is at an in between phase right now, so I’m not producing much. I started going to the farmer’s market again, until mine picks up. Here’s a few recipes I made from farmer’s market goodies.

Pineapple Zucchini Bread
(This one if from my mom. It is sooo good! I haven’t ever put in the cherries, but I have tried
it with and without nuts. I’ve also never done muffins, just bread.)

3 eggs

2 cups sugar

1 cup oil

2 teaspoons vanilla

2 cups zucchini — grated

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup pineapple — crushed

1/2 cup chopped nuts (optional)

1/2 cup maraschino cherries (optional)

Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, nuts, and cherries. Pour into two greased 5 x 9 inch loaf pans or 24 muffin cups.

Bake at 325 degrees for about 1 hour for loaves, or 20 minutes for muffins. (24 Servings)

Makes: 2 loaves or 24 muffins

Black-Eyed Peas over Pasta (serves 4)

5 slices bacon, chopped and cooked until crisp ( set aside)

1 yellow onion

1 bell pepper

1 jalapeno/serrano (optional)

1 italian sausage ( I use hot)

around 2 cups diced tomatoes

8 oz egg noodles

5-10 diced mushrooms

1-2 cups fresh black-eyed peas ( to your liking)

cook onion, peppers, sausage until sausage cooked through and veggies soft

add mushrooms/peas and cook for another minute or 2

add tomatoes and enough water to covPublish Poster peas

bring to a boil and cook until peas are soft (30 mins to an hour)

serve over egg noodles

put sprinkled bacon and basil on top

(Forgot to mention … add salt and pepper as your cooking to taste)

Read Full Post »