lovebenton0

Too many to quote you all. Thanks much for the borer advice. Going to look into that bt injection. Be thinking of you all when I enjoy my beautiful squash this year! Broccoli, sparrowgrass? Another favorite I haven't tried in my garden yet. That may have to go on my list for this year's new attempts. Glad to have you with us anytime. Spent lots of time in Missouri on my Archaeological research. And if you're looking in on this, snowangel, serves me right to brag on our sunshine. We've had gray wool here for days. But it did start raining, finally, yesterday, and hasn't let up yet. We needed something to break the drought!

Thanks, memesuze. Got to be it! That's just what my poor vamped squash plants look like. Just never sited any of the larvae. No wonder I couldn't see the little suckers. I just knew they had to be somewhere. Looking forward to some mighty fine squash this year, lots of 'em. We have our very own nasty here, Southwestern Squash Vine Borer, as well as the usual garden variety. To check this out, and other pesty info go here.

If we're trying to grow a couple rows of sweet corn, then I'd have to say ants, ants, and more ants; pissants, fireants, damants. They don't bother us much as garden pests if we don't grow the corn. So, we've just given that space over to more Tomatoes. (Of course, the fire ants are everywhere else in the yard, and invading the house right now from under the concrete slab. ) I'd have to agree about the spider mites. They just move in as though we invited them! The okra is tough enough to withstand an attack and I can usually just lop off a branch here and there, and keep them under control. But I watch the tomatoes fearfully. . . The pill bugs are insidious here. They get around the base of the plant and start eating into the stem and roots. Before I realize it my beautiful plants have collapsed to the ground, and no more veggies there! Really have to watch the peppers, and for some reason they have destroyed two palm trees in the yard. And we have something, I have never seen them, don't know what they are. I call them the squash vampires, because one day my squash plants are big , blooming, pumping out nice firm little babies, and the next the plants have rotted at the base, and the squash is shriveled. I'm lucky to get a couple nice squash before they get vamped. Anybody have a clue here? The garden guys I talked to around here, said if I could just tell them what my vampires look like they could give me some pinpoint help. . . we just don't poison the garden. I miss that nice squash crop! Used to have big ugly grubs, in the top end of the garden; that was a hand extermination project about four years ago. Thought maybe it was the grubs getting to the squash. I think I terrorized them. They haven't returned.

I have to second that for the Central Market in Austin. Always interesting, never had anything from there that was below quality baked goods. Haven't been into town much lately but Sweetish Hill, and TX French Bread have always been good standbys in Austin.

OK. You're right! Ours would have to be a plastic palace. Or maybe that nearby barn, with Xmas lights still flashing. Bet you don't have 55 degrees out with sunshine today, though. That's why we don't build igloos sorry, Ice Palaces. Just curious here, as always. Do any of you have scarecrows in your garden? Our neighbors do, and I love seeing them go out to change its clothes so the birds think its someone new out there. Speaking of pests. . .what is your worst fiend?

One of my favorite veggies!! I love watching people try them for the first time when they realize it tastes just like peas. If I had a garden I would give this a try. I wonder how hard they are to grow? Well now I have to try them. I'll be off to Breeds soon as I can. Sounds perfect for me since I do really well growing the plant but not the peas.

Just razzin' you, Mudpuppie. Your TX gardening creds are in no danger. I stand corrected on your location. Don't know why I thought that. I was thinking that So Cal seemed a bit too cool to fit any TX gardens area I know about. What about these pea shoots you mentioned? Not familiar with that. I'm always wanting some peas, and beans, in my garden and am never satisfied with result. Last year my neighbors brought me some well started Anasazi beans, we were all so excited. The plants did great, the beans did poo! No okra? you are deprived. I would think that the Louisiana Velvet might do well in your area, as it is very tolerant of both neglect and actual watering.

We're friendly. Love all you foreigners here, Mudpuppie. No spider mites? No wonder people move to So Cal.

This year? I have seed for, but not space for: Basils: Genovese (my all time fave) Spicy Globe (never tried before) Dwarf Lemon (was nice lemony scent but couldn't find use for it) Mrs. Burns Lemon (got in trade last year, haven't used yet) Red Rubin (lovely color, IMHO not as good tasting as Genovese) Cinnamon (very cinnamony, but couldn't find a use for it) Sweet (bought this on a whim last year) I know I have one or two other varieties, but they escape my memory at the moment. I'll probably end up growing them all and trying to squeeze them in somewhere because I just love smelling the leaves while I'm in the garden. I wish I cooked more. Welcome to our little garden spot in TX, jschyun and robyn. From coast to coast to coast, join us any time. In my own experience. . . Love that Genovese, too; even does well potted in partial sun. My first one was great potted on my back deck with only morning sun. It was so pretty I thought I'd try it back there just so I could enjoy watching it grow. The spicy globe is lovely, little balls of tight growth fragrance. Leaves are small, blooms all over, very tasty with heavier dishes, beef and lamb, and lovely with eggplant also. Not quite as warming as the cinnamon, but I enjoy it. Same suggestions for the cinnamon basil, it is my preference to use with roasted lamb. I lay the leaves all over the top of the leg of lamb, stick some in all the pockets, with garlic cloves. Good for other heavy meat dishes also. It doesn't really taste or flume like cinnamon, but gives a warm satisfying flavor to your dishes that fills the house, and your mouth. Not overwhelming, it pulls the flavors together well in a dish. I use all of them when fresh, and dry the excess, a little all summer as I pick. Easy to air dry and keep well in sealed zip plastic bags for use all winter; that goes for most basils. The spicy globe has such little leaves you have to watch it closer when air drying, as with thyme and oregano, so it doesn't lose aroma. I'm a basil addict, so grow enough every year to use fresh, share some with friends, and dry for the winter. The lemon basil is so fragrant and tasty with chicken and fish, and a wonderful addition fresh to toss in veggie stir frys right before you serve. I put up some sweet banana peppers this summer, sweet pickled with lemon basil sprigs. That was a great success. I haven't found a basil I can't use with tomatoes, which variety depends on your taste and the other ingredients. In general I find that the basils just love to grow almost anywhere you stick them. I stick them all over. They are too pretty to have to stay only in the garden, and I like most of my herbs closer to me. Some spots better than others, of course. But, they'll let you know. But you do get them. And plenty of us wait until June for a real tomato crop. Those late freezes we get, 8 out of 10 years here in Central TX, on the last of March, can wreak havoc with our early planting schemes. We are west of Austin, toward our hill country and the temps get lower here by about 5 degrees in the winter (and that much higher in the summer). My veggie garden plot, about 15x25, is too big for me to cover when the cold hits. Some years start earlier than others for tomatoes. What's the earliest you all feel comfortable planting in the garden? Or your planting schedule?

Yum, the basil torta sounds good already. And I have multi varieties of basil by the bagful every year. Oregano, too. And the oregano usually likes the same treatment as the thyme, but the thyme looks beautiful and grows, like a weed, in the spring then when the summer hits it browns out. My rosemarys, as I've said, are hugely satisfying. Maybe I should try the thyme out there with them. Or just stick it in one of the rock walls. And the MX marigold mint is a good idea; haven't tried that yet. If it reacts the same as the marigolds I have here, it should do well anywhere. Anyone growing horseradishes? I've never tried, and I love it.

Thanks for the tomatillos link, fifi. Interesting site. Just two of us at the house now, so we do need three plants at least. I'm wondering if that root burn is what hits my thyme and tarragon every year? Be worth a cooler to find out.

Did you plant directly into your garden plot? How did your babies do through the hard frost that hit us two nights ago? Or are you out of the areas it affected? We had to move a few plants outside to make way for people last weekend. The bay trees did fine out on the deck; fennel is feathery and full, about two foot tall now, a green wispy ball behind the shed; our crazy peach tree is still blooming right through the 21 degree night and starting to leaf again. I panicked last night and we brought the bays back in for awhile. Mr lovebenton had knee surgery today (not because he moved the bays ) so it will be a few weeks before he can till the garden. Anyone have some good tips for seed starters? The last couple of years mine seem to want to shoot up too fast and be leggy.

Red jalapenos . . . mmmmm-hmmm. I make red jalapeno jelly (helly jelly ) out of mine every year. Really pretty in the golden salsas also. My tabascos are around one of my crepe myrtles, and love it there. They were leafless, but still green up until a couple days ago, but we had a hard freeze, 21, last night, and tonight again, so I'm sure I'll have to start new plants again in the spring. I have a pulp pot going in 'frig and continue to age some as I bottle some for sauce. Getting hotter every season. The Anaheims were very thick walled; I was pleased with them, but look forward to trying the poblanos, hoping for the same result. Want to try some tomatillos this year. Anyone know a good source. Tips on helping them fruit?

Love the beer cooler idea. Can't wait to try it. Okra. We have grown the Clemson Spineless here, but decided to try the Louisiana Velvet variety two years ago, and I personally prefer them. Eight foot tall plants, and you can let them get a bit longer (they tend to long and thin) than the Clemson. I much prefer them for pickling and just as good for cooking. We like to spot them in as a later crop when some plants in the garden, such as the early tomatoes, or spring greens, are done for the season. Extreme heat resistant and very prolific; we pick some everyday. Ah, peppers. . . I like to try something different every year, to add to my regulars: Jalapenos, Cayenne, Tabasco, and both hot and sweet bananas. The small hots, and the fire breathing habaneros and sweeter Anaheims do well around here. The Anaheims are fabulous roasted. I've put up enough habaneros to last for years and supply half of everyone I know. Not as fond of the larger bells, as not very successful in our garden, and I'm the only one that eats them at our house. I'm thinking of growing giant Thais again, they were so satisfying a couple years ago Always looking for something new. Maybe poblanos?

Thanks, Mabelline. We'll have to try those Porter Pinks. The first two years here the lightbulbs were so prolific and delicious we ate them by the handful, every day, and I put up several jars of fine golden salsa. They were always a guaranteed bumper crop out on Sandy Creek. I'll try your circle suggestion this year. We always caged them individually, and maybe they will shade each other better in a circle. We grew some golden Romas last year that were bright orange, meaty flesh, hardly any seed jelly inside. Fabulous. Hope to find those again, and I'll be looking for the sheep's cods. Yeah, we are fortunate to have about 15 feet of Mustangs on our back fence, that do make the most luscious deep red violet grape jelly. I can count on 15-20 pint jars every summer. (Why don't we have a "yum" smilie? ) Fifi, good tip on the bay leaf tree. I might have what my Mr calls a watzat? tree in just the right spot to chaperone the bay. Close to one of our rock walls it holds the moisture, is down one level from the garden, and gets some shade, some sun during the day. Think I'll try setting the potted trees out there soon and see if they like the place.

Nope. I'm in Lago, up high on a cliff overlooking the lake. When the rain comes, it comes directly across the lake towards me, in a huffy, blustering, flashing fury. It's absolutely gorgeous. We've been caught out fishing in that, wishing some of it was dropping down on our tomatoes. And gorgeous it is. Speaking of tomatoes . . . what varieties are everyone's favorites for your area? We grew some beefsteaks as big as my head three years ago, never got them that big again. Anyone grow the little yellow pear tomatoes? They just died out on us the last two years, after being prolific and healthy the two years before that.

Northwest of Austin. On the lake. We're down between the lakes, just off 620. Do you get that split around you effect with the rain, too?

I do. But I, too, have it potted. I haul it inside, then out, then back in, according to the weather. Friends have tried to grow them outside here, but it seems that in the summer, they burn up in the heat. Probably the variety, as fifi says. So, what area are you in, Jaymes? And you fifi? I started my bays out on the front porch, in the western blast of the summer sun, and they were fine there as babies. Then a good gardening friend told me she kept hers in dappled light under her pecan trees so they wouldn't burn. That advice, combined with the fact that we don't sit out in the blast, but lounge on the back deck under the live oak ourselves, and I wanted to enjoy the bays where I would see them, prompted me to move them to the shady east side of the house. Now, the bays are getting tall, and lovely. They get much bigger and we won't be able to haul them in and out. They are due for new pots as it is. Anybody in the Austin area go out to Marbridge to get your plants for the spring? We have been going out there for five years now, picking up the majority of our plants from them. They have a nice selection of herbs and veggies. I think mid-week is best for them. Any other suggestions on suppliers you really like? Good reminder on the marigold barrier, jess. I used to plant them around my garden plot years ago when I was out in the Sandy Creek area around Bastrop. Maybe they will help my tomatoes this year. That and a load of good dirt.

Welcome y'all. Great responses going here. I would love to try some artichokes, too. Anybody have a success story there? How about suggestions for a good brussel sprout variety? For most of my yard garden areas I have to agree the Xeric plants are the way to go. Lantana, honey suckle, and various aloes, yuccas, and century plants dot the yard. There's a pink salvia by the back deck that was a very small plant when we bought the house five years ago. It is now 3x3x3, produces flowers nearly all year, and the hummingbirds love it! We're outside Autsin, to the west, between the lakes. Puts us in a strange spot for rain. Often the showers just split around us and we can see it coming down close by, just not on us. But, we're still addicts to the veggie garden, and it is one of the activities I am able to do. Sitting down to plant, weed, fuss, and harvest, I can accomplish some wonders out there, and mr lovebenton0 is great for his heavier part of the labor. We have a thing with tomato plants too, and have to slap ourselves to keep from planting too many to maintain, usually manage to hold it to three or four varieties, a dozen plants. Ichiban eggplant. Louisiana Velvet okra Peppers: jalapeno, cayenne, and both hot and sweet bananas, are the standard, then every year I try something new. Habaneros have been a great success here, especially the Red Dutch. I stopped putting them in when we were giving away all we could, and I had put up enough to last us for three or four years. The Anaheims last year were better than I had expected, large, very prolific, and quite tasty. Thai peppers do well here, but are better in the yard than the veggie garden area. I have had good success growing them in a rock walled bed around a crepe myrtle with basils, and chives. The Thais are so prolific that I only need a few plants, and dry the peppers every year as I do the cayennes and MX chiles. This year my Tabascos, which are also planted close to the house in a rock walled bed around a crepe myrtle, are leafless, but still green. So these plants may make it through to another year. Although perennials in their native area, they will freeze out up here. They are so beautiful, colorful, and tasty that I just plant new ones every spring now. They are a recent success for the last two years. My two rosemarys are about 5x6x6, and don't care if we water them or not. The fennel comes back bigger every spring, and grows often most of the winter also around here. I love it for the butterflies, too. Society garlic in the front yard, by the irises, and wild onions there, and in and around all the rock walls increase every year. My biggest surprise last year was a patch of assorted spring greens that continued to grow through the rigors of a Central TX summer. I pinched leaves as I wanted for salad or to toss into a stir fry all summer, and finally pulled the plants the night before our first freeze in late November. Anyone growing bay leaf trees? I have two, still potted, that are about four feet tall now, and would love to make a spot for them in my yard. But I have babied them since they were eight inches high . . .

It's that time, our short winter is almost gone and our hands are itching to get into the soil again. What are your garden plans this year? What are some of your stand by favorites? Great successes? New plants you are wanting to try?

Never thought of la Madelaine's as fast food, but it does fit into the parameters here. And a very tasty choice at that. At that I miss being close in enough to hit the Filling Station. They used to be great, and you could walk in and order to go if you didn't want to sit down amongst the old petrol. Of course, Sandy's was (is?) right down the street. Do they still have that great frozen custard? I used to live in walking distance of Dan's on N. Lamar; had to shuffle over there for a sinful breakfast at least once a month on the weekend.

Our yard is odd. We have no back yard, but a nice back deck with a big old live oak growing through the center that shades us all year on the east. Makes the back deck a perfect place for potted plants and herbs that don't like getting burned in the blast of the TX summer sun. We have a terraced yard with the vegetable garden area on the top level about 20 yards south of the house. I grow Tabasco peppers around one of the crepes and basils and assorted peppers around the other; hot Thais, sweet bananas, or cayenne. The cactus garden also sports peppers; jalapenos and anaheims, usually. I have a mass of heirloom tea roses against the rock wall of the earthen ramp leading to the top terrace; spring onions and dahlias growing all around. My fennel (caterpillar/butterfy heaven) and moonflowers are at the top of the ramp as you step into the garden area. The main vegetable garden area is surrounded by roses and two huge rosemarys, silver sage bushes and a lush hedge with two pines. My crazy peach tree is up there, and a couple other trees; wat'zat trees. I am thinking of putting my bayleaf trees up there. The century plants, cactus, and other Texas stick yous are in front of that. Out along the front rock wall on the house level I have lillies, garlic, more onions, lantanas, and TX hollys. Below the rock wall out front are more wild persimmons and lantanas. I love that riot of colors and aromas, and enjoy picking flowers and nibbling my way through the yard. I like my herbs scattered around the yard. I don't put them in the main garden area. Where did you get that African blue basil shrub? I grow several varieties of basil every year, depending on what we can find. I would love a blue basil like you described. My two rosemarys are that big. Thanks for links, mudbug. I'm looking forward to spending time there.

Does starting a garden thread next week on the Texas forum count? Actually, we are just getting ready to gear up here in Central TX. Tilling under in another week or so. Have to throw some new dirt on the garden, finally, this season. The eggplant and chiles gave up one last surprise gasp right around New Year's! Should be buying seeds very soon. I'm cutting back the fennel, and the Tabasco plants (that have not given up yet, even though we have had some pretty cold nights/days for Tabasco). (Of course, my unstable peach tree has bloomed and fruited again, and been frozen out, but more blooms are popping now, it's been in the 60s for a week. If she will just keep doing this I may get one incredible crop of peaches off her yet this spring.) Clipping lots of rosemary from my two giant rosemary bushes, and some baylef sprigs for a dozen winter bouquets for my whole family that is arriving this weekend. The roses and the lantana (I know, just pretty stuff, but they need attention, too ) are due to be cut back. And I still have to decide whether to plant these bayleaf trees in the ground or transplant them into one size larger pot, again. They have been my babies, I mean they are only four feet tall, and I just don't have what I consider to be "the spot" for them, yet. They are doing well in the house forest right now, along with the oregano, chives, aloe veras, Norfolk pines, euphomias, etc. The greens will go in late February or early March, then the tomato plants, and the eggplant, basils, beans, and corn will go in the first of April right after our last freeze. I may try squash again this year, but I swear new vampires come to suck the life out of my squash every time! I want to grow some brussel sprouts this year. The garlic and spring onions will be up in another month or so. What are you thinking of putting in your new beds this year, Hopleaf? You must be anxious to hit your new earth. We always had rhubarb in the spot next to the garage in Mudelein. And beefsteak tomatoes and strawberries outside of Detroit. I've never grown strawberries like that since! Good luck with the new beds, they sound like they are cozily tucked in. Keep us updated on what you're doing.

Hillvalley I truly enjoyed your blog. I sat down just now and read it start to finish. I understand a bit more now what it is you do with your special kids and cooking. Just a comment, and pardon me for being sacriligious here, but do you ever dry your own basil that you grow? I air dry some of mine every year. I use nursery flats covered w/papertowels, an elaborate set up is not necessary. Leave it on the stem, flowers and all, while it rests gently in some out of the way area until dried through (a couple weeks), then pack whole in sealed plastic storage bags. Better than in glass, as you can reduce the air volume in the bags. I grow different varieties of basil each year, depending on what I can find. My gently dried herbs are only a touch off the fresh, and far superior to bottled dry herbs, or out of season fresh. Of course it is not appropriate for all uses, but does quite well for many. Fennel is also a success dried this way, if you have some around. Be even more watchful with it as the delicacy of the fennel will leave if left in the open air too long. One week is usually good. Just a comment if you aren't already doing that. Thanks again for the delightful blog. Your simple sushi recipe might be nice for our EGCI course.

Great breakfast tacos downtown Austin, at 10th & Brazos in the bottom of the Jefferson Bldg., name is eluding me now. But you can walk in to the counter order up your tacos, point to your fresh ingredients right off the short "cafeteria" style line, grab their own salsa, juice, milk, etc. out of the cold case, pour yourself a cup of java, grab a piece of fruit at the register, and feast for under $4.00. The tacos, big as it gets, 4 ingredients, run $1.75. They make 'em really big, really fresh and oh so good! They set up a lunch counter too, two or three entrees a day and sides. That's OK, but the tacos are great. Anyone know this place? I used to work around the corner on 9th, haven't been there in over a year, just can't remember the name. Porfirio's are good too. I could line my throat w/asbestos and drink their green sauce. They had a cart that brought tacos every morning to our building. Smaller, but hot, cheap, and good.