Leaves are falling on a regular basis. Each day I sweep the patio and sidewalks. I do not mind, since this is a relaxing exercise in the cool breeze. I am taking the leaves for compost piles. I used to shred the leaves, but I create layered piles of compost under/behind bushes. What is different this year from previous years is that I am still expanding my network of garden beds. I usually spend my time working with existing beds and garden structures. I am still doing working on trellises and frames. I am still clearing out beds in preparation for the spring. However, I think that I would be planting even more if the vegetables were available.

    I have take a few risks with fruit and vegetable plantings in this season. I found an avocado tree for sale. I have seen these do well in Houston, but I have heard that only a few varieties really do well. One thing that I do remember is avocado trees do not like the cold. I am hoping that the roots will establish themselves before a freeze, and I will need to protect the tree from frost. With the price of avocados being what it is, and the amount of this fruit that my family craves, I wanted to take this chance. I also planted seeds for beets and radishes. Planting seeds so late may be pointless if we have an early frost. We will see. I am also trying to grow horseradish again. I love the plant, so we will see if I can get the root to start producing leaves.
    Of the winter vegetables which I had already planted, the collards have been producing the best. This plant has also been attacked by snails and the caterpillars. When I tell people that I am cooking collards for dinner, they think that my children will not be happy. I do not have problems in that regard. Stir fried or in soups, the children eat this leafy green. The next vegetable to produce well is the mustard. I love mustard greens, but the children find the taste to be overwhelming. I sprinkle the chopped leaves into my dinners like an herb. I also use the mustard leaves instead of lettuce in my sandwiches. The swiss chard is growing, but it has not really produced much. The different cabbages are slow as well. The Nappa cabbage is doing the best this year. The kale is finally coming along. Most other cruciferous vegetables are taking their time.
    The garlic is doing well. This is the time to plant these bulbs, since the garlic needs the cooler weather. All of a sudden the jalepeno plant is filled with peppers. They are not too spicy. The big treat for me has been the fava beans. Opening up the pod to pop a fresh bean into my mouth is wonderful. The dried favas are fine, but the taste of a fresh bean is so much better. I have been adding these beans into many dishes. I have included favas in soups and pasta dishes, while including them in any other vegetable dish.
    I forgot if I mentioned this in the last post, but I did spread bone an blood meal. To that I have spread a bit of compost. I used to be a fan of using fish emulsion, but I have stayed away from that fertilizer recently. The last time I used it, a health inspector came to my door stating a neighbor was complaining that a strange smell came from my yard. The official did not know who called, so we could not ask what they smelled, but the was the only smelling thing that I had done, and spraying on the fish emulsion per the directions is not even that smelly. Who knows. The health inspector left not being able to find anything. The nice thing about winter vegetables in Houston is that I have fresh vegetables to prepare in the meals.

From a Houston garden to the table - A site dedicated to gardening and cooking in Houston.

Winter is a great time for garlic in Houston gardens

My daughter is connecting the idea that vegetables are plants, and my experiment from a few weeks back has proven to her that you can buy something at the grocery store to grow. One item that is doing well in my garden is the garlic. I planted the garlic heads just as they were to show her that all of them will grow shoots similar to the green onions that she knows. Being busy with work, and with uncooperative weather, has not allowed me to spend as much time in the garden as I would like, but I am glad that the plants are growing without me.

    I am also wanted to go into the details of my little educational foray at a party last week. My brother has a small vegetable garden where he broadcasts his seeds to grow. A party goer did not believe that a few plants were just vegetables stuck in the ground though. My brother pointed out that he also takes seeds from plants he encounters. I was amazed to see his Thai basil still going strong (he found the seeds by a restaurant). My basil dies off after the first hard freeze, but he is fortunate. I think that more peole should try planting what the buy or find to see that it is alive.
    With my garlic, I pulled the heads out of the ground to show my girls. I could smell the garlic as it rose from the dirt.What a wonderful smell that is. I showed them the thin, fibrous roots. I let them taste the leaves (I was not popular after that move)- that is one of the pleasures of growing garlic; being able to use the leaves in my cooking. I divided the heads and planted them in rows, so we will see how it goes. I have not done anything special to have them grow. Garlic needs the cold to produce bulbs next year. I watered once when we had no rain; however, we have had good rain levels, so I did not need to water more. The only fertilizer that I placed on was my regular application of some organic fertilizer mix. This usually happens every two weeks, but I only have done this once a month during the colder months.
    I do not grow cabbage, because of a lack of space. I do like using garlic with cabbage, so I thought that I would bring up that vegetable. A simple dish that I like to make is called “roadside cabbage”. This is served on roadside stops in China (so I am told- would love to find out if it is true). I begin by browning some thinly sliced pork and onions. I add a tablespoon of miso to this, then the garlic. Once the meat has cooked (about five minutes), I add shredded cabbage (a lot of cabbage- the meat is a flavoring). Once the cabbage has wilted, the meal is done. I do sprinkle on some lite soy sauce. I serve this over rice. I have varied this recipe with other meats. Bacon goes down well in this dish. I do use quite a bit of garlic, so the flavor will come through.
    I should buy a few heads of garlic to roast. I think garlic is one of those aromatics that can add such depth to a meal.

From a Houston garden to the table - A site dedicated to gardening and cooking in Houston.