Posted on 06/17/2017 5:29:37 AM PDT by greeneyes
“The ability to own land privately, and grow our own food is very important to individual freedom.”
That is an excellent point. And it’s not just places like Venezuela, where it isn’t allowed. Half of my family, on my mother’s side, lives in Italy. Because of all their “free” things, like healthcare and education, their taxes are so high that they can only afford a small apartments. My cousin didn’t have a bedroom of her own – she slept on a couch in the dining room. When she came over here to visit, she couldn’t believe the size of our houses and especially of the yards. And she was shocked that we were able to buy 18 acres (which is much less than I actually wanted).
Their individual liberties and freedoms have been eroded, and they don’t even recognize it because they are handed free stuff in exchange. And the cycle continues because the government keep them under it’s thumb. That’s why we need to stop the creeping socialism in its tracks here! And being able to grow our own food, raise our own animals, and be self-sufficient is one of the best ways. Along with voting right…
Everything looks wonderful Diana!
The garden is never totally weed free but the last 2 years we have really stayed ahead of them
Thanks we always eat all the romaine before it gets bitter.
Just received 2 new roses ordered from a well-known rose firm during their sale, and planted them. Can hardly wait to see the blooms: About Face and Strike It Rich. Also finally completed the micro-soaker hose watering tributaries off my main soaker hose line, so now all my containers get watered by simply turning on the water, too. A pleasure! Today’s rain was most welcome, a freebie watering.
Wow, not a weed to be seen in your cornfield. How do you accomplish that?!
For what it’s worth, you can also dry lamb’s quarter leaves and use them in casseroles and soups later in the year. Lentil and lamb’s quarter stew is *nice* when it’s wet and wretched in January or so.
It’s a tool called a Hula Hoe (aka shuffle hoe). Invented in Kingsburg Calif...
I take it the lamb’s quarters has to be young leaves right?
Stunning pictures as usual. All except that dang squirrel. Looks a lot like the fox squirrels (small pigs) we have here in Michigan.
Say what is the big spikey plant in the back right in the strawberry picture.
We got busy last week, and just planted our Aerogarden today. It was a very easy setup, and we’re looking forward to seeing how things sprout. We’ve got two types of basil, parsley, mint, dill, and thyme. We got it mainly to grow mint and dill, which we use a lot, but this is what came with the starter-kit.
One caveat for anyone who tries this: the LEDs are VERY bright, and can really mess up your vision if you’re not careful. We’ve got it in a spare bathroom and just the reflection of the light off of the white porcelain was still bothering me almost an hour later. If you’re sensitive to bright lights and want to try indoor gardening with this, Be Careful!
What is the green plant with lobed (?) leaves in the beige pot, in your first picture? Something similar was planted near my office, and I don’t know what it is.
That is an annual (up here in Da Nort’) called Sweet Potato Vine. The variety is, ‘Sweet Caroline.’ It comes in a few shades of green, a tri-color and a dark purplish color, too.
Proven Winners owns the patent on a number of varieties. They’re really worth the $ as they give you a lot of bang for the buck and are very eye-catching. They will even produce a little tuber for you at the end of the season, but I don’t think it’s edible. ;)
https://www.provenwinners.com/
Thanks for the tip! I make Egyptian Lentils and Rice in the Crock Pot, and it is one of my very favorites in fall and winter!
My recipe made it to Food.com - my ONE claim to fame, LOL!
http://www.food.com/recipe/dianas-egyptian-lentils-rice-96581
I think I might have one. Is it in a loop? I just called it a hoe, but people always correct me saying they’ve never seen such a thing as what I use.
If you want to use them whole, then they need to be young. I preserve all sizes and crumble them up into largeish flakes when I cook with them in the winter. The older leaves can be tough when they’re reconstituted, but if you break them up before you cook with them, I haven’t noticed any difference.
I really like the flour you can make from lamb’s quarter seeds and have been taking extensive notes since it showed up in the backyard, so at this point I am reasonably well-informed on All Things Lamb’s Quarter. :)
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