Judy's Block Bins & Curried Okra

Today I went to visit my friend Judy to see her new method of growing vegetables. Judy read about building raised block bins and using rice hulls to amend the soil. Judy says her vegetables are twice as big as they were last year and attributes their health and size to using the rice hulls. That's the light colored stuff you see in the soil. Judy constructed the bins by stacking the block and overlapping the seams. It wasn't necessary to use any mortar as the block is strong enough to hold back the soil.


Judy's also has bent PVC pipe and inserted each end in the block. She uses the PVC pipe to place plastic over the bins if a frost is threatened or can put up some shade cloth if the weather gets too hot. I could even see some vines climbing up the PVC pipe.


Here's Judy's potato bin. She ran out of block, so she built this one out of wood. The beauty of a raised bin with rice hull, lightened soil, is digging for the potatoes is going to be super easy.

Judy made some scrumptious lunch too and the main course was curried okra, um um good! That's Judy's okra patch shown in the second photo. As the summer winds on, Judy said the okra gets over 6 feet tall and keep producing. We also had rice, summer squash and I brought some of my minted eggplant. Lunch was like dinner. I never eat that much for lunch, but I recalled visiting my grandmother in Arkansas when I was a child and remembered we always had a big meal for a late lunch and then something light for dinner.

Here's Judy's Curried Okra recipe: 1 pound young okra pods, stem-end cut off and discarded, chopped into 1/2 inch sections. Begin stir frying okra over medium heat in a little olive oil, stirring frequently. After about 10 minutes, add 1 red onion, finely chopped, and 1/4 tsp cayenne, 1/2 tsp curry powder, 1/4 tsp ground turmeric, salt and pepper to taste. Stir fry another 5 minutes, until onions are soft. Serve hot as a vegetable side dish, a main dish, or cold on bread as a sandwich. Even if you don't like okra, this is one recipe you have got to try, it is simply delicious.

Thank you Judy, for a wonderful visit and a super lunch.

No Sign In To Make Comments !

You can now make comments on my blog without signing in. I have updated my blog comment section, changing the requirements to make comments so anyone can make comments. Several people mentioned they can't remember sign in names and since our world is so busy I am hopefully making life a little easier for you.

Another online blog recommended not requiring a sign in on blogs to increase blog comments. So in the interest of sharing and increasing comments, which is why I started this blog in the first place, I am putting myself out there. If you wanted to make a comment about a previous post, but decided not to because of the sign in hindrance, please do so now. I'd love to hear from you.

I hope I'm not deluged with a ton of spam.

Minted Eggplant

I found three ripe eggplant this morning. I've grown eggplant before, but my plants never did that well. At this location they seem to do well. I think they are getting the heat and humidity they need to thrive. Eggplant is one of those vegetables that takes on the flavors you add to it. Most people have heard about Eggplant Parmesan, but have you heard of Minted Eggplant? Well, here's the quick and easy recipe, perfect for a hot summer day.

2-3 large eggplant
4 tablespoons of minced garlic
1 cup very finely chopped mint leaves
juice from 5 limes

Slice eggplant about half an inch thick,
leaving the skins on. Steam eggplant
in a vegetable steamer till just tender,
but not falling apart. About 12 minutes.
Quickly remove eggplant and immerse
in an ice water bath to stop cooking process.
Drain eggplant well. Put one layer of
eggplant in the bottom of a casserole dish,
layer with minced garlic and finely chopped
mint leaves, making sure you get some mint
and garlic on each eggplant slice.
Continue with another layer until
you run out of eggplant.
Drizzle with fresh lime juice
over the entire casserole.
Let marinate for about two hours.
Serve room temperature or slightly chilled.
Very refreshing.

Floral Arrangement From Our Gardens . . . Bee Balm, Black Dahlia & Shasta Daisy

I finally got some wet floral foam yesterday, so I could take advantage of some of the flowers blooming in the garden and a few floral arrangements. Here you see a footed round milk glass vase arranged with Bee Balm, Black Dahlia and Shasta Daisy. I used Modesto Ash for greenery. All of these items are growing in the gardens here. As soon as I am caught up, I plan on having a floral arranging demonstration and class here in the gardens. If you are interested, please give me call. Happy Fourth of July weekend to you all.

Blooms in July

Rudbeckia hirta 'Autumn Colors', Brown-Eyed Susan

Achillea millefolium 'Paprika', Yarrow
Kniphofia uvaria, Red Hot Poker or Torch Lily
Hypericum androsaemum 'Aubury Purple', St. John's-wort
Gallardia 'Torchlight', Blanket Flower
Leucanthemum 'Agalia', Shasta Daisy (fringed)
Echinacea 'Primadonna Rose', Purple Cone Flower

Moorpark Apricot & Red Haven Peach

My Moorpark Apricots and Red Haven Peaches are ripe at the same time this year. Since I don't use any pesticides, they may have a few blemishes, but isn't a small spot worth being able to eat a fresh piece of fruit right off the tree without the worry of wondering what residual chemical is left on the fruit.

I can't say enough about the Red Haven peach. These peaches are a very early variety; it's almost the end of June and they are all just about ready to pick. The Red Haven is a yellow freestone with wonderful color, thin skin, and little fuzz. Peaches are rich in Vitamin A, C, E, Potassium, Calcium and Iron. Once you have had one of these peaches you never want another variety of peach again.


The Moorpark Apricots are smaller than you might get in the grocery store, but are much tastier. They ripen quickly and should be picked when a little firm since just a half a day in the house they are more than ripe. Apricots are rich in Vitamin A, B and C, Calcium, Copper, Iron, and Phosphorus and are very good for you.

I'll be sending out my newsletter, letting you know the fruit is ripe. Hurry the apricots and peaches sell out quickly.

Dahlias Speak For Themselves ...

Dahlias speak for themselves, so enjoy the photos. I don't need to say any more. I've never grown dahlias before and now I don't know why. If there ever was a perfectly formed flower, it's a dahlia. Unfortunately, the tags faded and I can't read the names of the dahlias I am growing, but it doesn't seem to matter, because they are just as beautiful to look at either way. So without further adieu here are some photos for you.Some time ago I posted about my dahlias having some leaf damage. Well I found out grasshoppers like dahlias. Now my dahlias are over two feet tall and starting to bloom prolifically. I'm glad they didn't have some type of virus. The leaves are somewhat deformed, but the flowers more than make up for it.