Jump to content

Herb and Vegetable Garden 2018


Recommended Posts

This weekend I decided to put in an herb and vegetable garden again. I’ve been lazy the last 2 years and didn’t plant anything in the garden. One of the reasons why I didn’t was we had an irrigation valve go bad. We had to turn the backyard irrigation water off most of the time or the sprinklers would come on by themselves.

I needed to replace it but I was really dreading doing this due to how much work it was (I had to completely dig up the valve box like I was starting over) replacing a valve servicing my hill, downhill lawn, garden and fruit trees. You see when we expanded our patio I had to also expand our yard.

Here it is before the new concrete was poured.
40929728484_85b0f5d11f_z.jpg

26771936277_d6b57f57be_z.jpg
In the pictures above you can see my expanded patio was occupying most of what used to be my original yard. So to expand our yard I had to also put in a retaining wall. (A few pics of that)
1st course.
27771550968_5bd33d810a_z.jpg
Drainage pipe and rock to control expansion.
41640082181_06bba9cd5d_z.jpg
Due to all this I had to completely redo all the irrigation, so I decided to put in underground valves in valve boxes. (A few pics of that)
Underground valves / manifold connecting to lawn sprinklers and drip irrigation for planters.
39832184070_b868eb9698_z.jpg
Valve box being positioned.
27771221688_40104699c4_z.jpg
Lids on and waiting to have soil filled in around them.
27771219698_27da036df7_z.jpg
Here it is once most everything was finished except putting in the fountain, the plants and the rock ground cover.
26772036927_dfc356ddb6_z.jpg
And here it is after the fountain, the plants and the rock ground cover were done.
41640523951_8d2f132c09_z.jpg
Here you can see why I didn’t want to have to dig them up.
40758901765_8ef5a26cdf_z.jpg
Well I finally decided to fix it. Here’s the valves as they looked before I fixed them. (The valve on left is the bad one)
41639479541_a83a767269_z.jpg
As it turned out I didn’t have to dig everything up (thanks to a pry bar) but it still took around 90 minutes to complete. (The new valve was like 1/8” longer than the old one)
41610662562_828ea72c6d_z.jpg
Now that I can water everything via the time-clock controller again I started out with some herbs, (From left to right is Sweet mint, sweet basil, chives, lemon thyme and sage)
41599828462_e26481bc73_z.jpg
peppers and tomatoes.
41639489021_3b6b4681f1_z.jpg
The peppers were a variety pack.
41639497971_9aaa2e4538_z.jpg
I started out by planting the herbs in pots.
41639492921_fb818f03fe_z.jpg
I divided the basil and chives into 3 different pots so I can rotate them inside the house and outside the house.
41639505011_d7d7a85e7c_z.jpg
Here are one of the basil's, one of the chives and the thyme in our kitchen garden window.
39831863940_6c6c638a66_z.jpg
I planted the peppers in 3 half wine barrel planters.
Serrano and Jalapeno.
41599861442_660cf37193_z.jpg
Anaheim & Cayenne
41599865012_b00edb0349_z.jpg
And the hot stuff - Habanero & Bhut Jolokia
27770846868_f4f299a3e3_z.jpg
These are all up the hill on our side yard where I’ve already planted some larger tomatoes.
40930474734_157542b5e4_z.jpg
I planted the sage and the smaller tomatoes in my downhill garden beds. Here’s a picture of the overall downhill garden.
27781044948_248a3eb26e_z.jpg
Sage.
27781046578_f81d6faaaa_z.jpg
This is some Oregano that comes back every year. (Since 2013)
27781049378_dd4acbf574_z.jpg
Big Boy Tomatoes.
27781053968_1012e0e2a9_z.jpg
The Waaaiiting is the Hardest Part!

Thank for looking.

Link to post
Share on other sites

Thank you KK.

 

Just to clarify, the patio, retaining wall and redoing of the irrigation was done in 2009. I included pictures of it only to explain what I was needing to fix and why I was dreading doing it if I had to dig it up to fix it.  I also used to do some landscaping in my youth. The patio we had when we moved in was less than half the size of the new one we had built. I built the retaining wall (with the help of a laborer) as well as redoing the irrigation, adding the planter edging, planting the plants, the new lawn turf and adding the fountain. But without the laborer helping I'm sure I would have had to make a trip or two to the hospital. :-?

 

The project was a ton of work but it was so worth it when it was done.

Link to post
Share on other sites
5 hours ago, KismetKamado said:

Still super impressive...

 

I’ve tried doing peppers and tomatoes in pots, but I can’t keep the dog from eating everything that is produced... 

 

Looks like you should have an awesome harvest. 

Thank you.

 

Your dog must have a strong stomach if it can eat peppers. :-o

Link to post
Share on other sites
8 minutes ago, DerHusker said:

Thank you.

 

Your dog must have a strong stomach if it can eat peppers. :-o

 

She's got a hearty gut, alright... I'll give her that.  Just don't let her get near anything wheat based - it puts her into a tailspin.  LOL.  I spend more on special hypoallergenic food for that darn dog than I spend for the rest of the family in a month, lol.  

 

Link to post
Share on other sites
13 hours ago, KismetKamado said:

 

She's got a hearty gut, alright... I'll give her that.  Just don't let her get near anything wheat based - it puts her into a tailspin.  LOL.  I spend more on special hypoallergenic food for that darn dog than I spend for the rest of the family in a month, lol.  

 

My MIL lives with us now and she has a Mini Schnauzer that needs a special diet with low / no calcium due to bladder stones. One of the things we do for our 4 legged family members. 

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Similar Content

    • By DerHusker
      Wanted to try out one of my new knives so decided what better way that to make some Pico de Gallo. Sorry I didn’t get any pics as I was filming a video instead. (Video link below)
       
      https://www.youtube.com/watch?v=bpc7ojxlHUA&t=19s
       
      Thanks for watching.
       
      The recipe is in the video but not listed in writing. I shared it on this site before so if you don’t want to listen to the entire video you can hit this link instead.
       
       
    • By DerHusker
      If I had stopped at the cheap Mercer knife, I had purchased from Amazon I’d have been fine. (See previous thread) Unfortunately, there was a sale over Labor Day at Cutlery and More, so my wife is now mad at me because I purchased 3 more new knives.
       
      She suggested I have a problem  and to this I must agree.  I didn’t “need” any of these knives, but one was such a good price and the other two are, as Old Man Parker said on Christmas Story, “Indescribably Beautiful!”.  Below is a short video of the objects of my wife’s wrath.
      This first knife is a 9” Dragon Storm Chef’s knife by Apogee Cutlery. It’s made of BD1N steel with a HRC of 63. It was on Clearance with an additional 20% off for Labor Day.
       
      This next knife is an Enso SG2 7” Bunka knife. It’s made of 101 layers of stainless with a SG2 steel core with an HRC of 63. It was on sale with special price and 20% off for Labor Day.
       
      This last knife is an Miyabi Artisan 9.5” Kiritsuke knife. It’s made of 2 layers of hammered stainless with a SG2 steel core with an HRC of 63. It was offered at special introductory price for Labor Day.
       
      Here’s the video:
       
      https://www.youtube.com/watch?v=K3fkX9xlPvk
       
      I’m going to have to cook some good food using these knives to get out of the Doghouse. 
       
      Thanks for looking.
    • By DerHusker
      The last time we rented an Airbnb I vowed to buy a knife roll and bring some of my knives with me so I could have the use of sharp knives instead on the dull knives they always seem to have. (It’s not that they need to be expensive, but if they were at least sharp I wouldn’t complain)
       
      Well we just got back from spending a week in Reno at an Airbnb and you can guess how the knives were. So, I’ve made good on my vow and got myself a cheap knife roll. I also purchased this Mercer Millenia 8” chef knife to go in it.
       
      As I said they don’t need to supply expensive knives and this new Mercer knife is proof of this. (It cost me whooping $18.00) So here is a video of the new knife and roll and the different knives I’ll be taking with me when we go on our next trip like this. (An assortment of mostly Mercer and Victorinox knives)
       
      Video:
       
      Thanks for looking.
    • By DerHusker
      I picked up 2 lb. of 98% fat free ground turkey breast the other day.  I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point)
       
      I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients.

       

       
      1 ½ Tablespoons Olive Oil
      2 lb. Pounds 98/7 Lean Ground Turkey
      ½ Yellow Onion (Diced)
      ½ Red Onion (Diced)
      I Poblano Pepper (Diced)
      1 Red Bell Pepper (Diced)
      1 ½ Teaspoons Minced Garlic
      1 6 Oz. Can Diced Green Chiles
      1 15 Oz. Can Corn
      1 15 Oz. Can Crushed Tomatoes
      1 15 Oz. Can Tomato Sauce
      1 15 Oz. Can Chili Beans
      1 15 Oz. Can Black Beans
      1 15 Oz. Can Dark Red Kidney Beans
      1 15 Oz. Cannellini Beans
      1 15 Oz. Can Chicken Broth
      2 Tbsp. Chili Power
      1 Tsp. Cumin
      ½ Tsp. Crushed Red Pepper
      ½ Tsp. Chipotle Pepper Power
      ½ Tsp. Black Pepper
      ½ Tsp. White Pepper
      ½ Tsp. Salt
      ¼ Tsp. Cinnamon
       
      While I was prepping everything our new dog Lady came in to visit.

      I got out my enameled Dutch oven and placed the OO. I put it on the side burner of my Gasser.

      I put the Turkey in once it was heated up.

      I cooked it until just slightly brown.

      Next, I added the Poblano pepper, onions, Bell pepper and garlic. I covered this and cook it for 10 minutes stirring occasionally.

      Once the veggies had softened,

      I added in the spices and rest of the ingredients.

       

       

       

      and mixed everything together.

      I brought this to a boil and then covered. I turned the burner to low and let the chili simmer for 30 minutes, stirring occasionally.

      Here it is after cooking.

      Here it is in a bowl, garnished with onion, cilantro, some lime and some Non-Fat Greek yogurt.

      This was delicious and only 1 point per serving. (A serving = 1 cup. This was a large bowl, so it was a double serving so 2 points) Eating like this makes me forget I'm losing weight.
       
      Thanks for looking.
    • By DerHusker
      With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything.
       
      The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)

       
      I also got out the onion and bell peppers to cut up

       
      and mixed up the fajitas seasoning.
       
       
      Ingredients:
      1/2 Tbsp. Chili Powder
      1 tsp. ground cumin
      1 tsp. smoked paprika
      1 tsp. garlic powder
      1/2 tsp. onion powder
      1/2 tsp. granulated sugar
      1/4 tsp. black pepper
      1/2 tsp. kosher salt to taste
      1/4 tsp. Chipotle pepper                                                                                                                  1/4 tsp. Oregano         
       
      The next day started out by making a batch of my Mexican rice. (1 Point per serving) Started out by sautéing the veggies.

      I measured out 2 cups of Brown rice, 1/2 tsp. of salt and 1 tbsp. of OO and put this in the rice maker. I now added 1 cup of Clamato Picante juice and 3 cups of chicken stock.

      Next, I added the veggies to the pot.

      I closed the lid and pressed start. Here are the results.

      Next up was the Guacamole. (2 points per serving) Cut up 1 medium Hass avocado.

      Now I added 1 tbsp. of light mayo, some granulated garlic, 5 heaping tbsp. of my Pico de Gallo, some fresh squeezed lime juice and mixed this up and covered.

      Next up were some frijoles. I sautéed some diced onion, 1/2 a jalapeno, some bell pepper and corn and then added two kinds of black beans. (0 points per serving)

      I now got out 3 boneless skinless breasts and coated them with the fajitas seasoning.

      I took them and the cut-up veggies out to my gas grill side burner.

      Now I needed to make the tortillas, so I rolled up 6 balls of masa about the size of a golf ball. I flatted them a little to make them easier to press out.

      I was some issues with the masa sticking to the press so had to experiment with dusting the bottom with some of the blue core masa.

      I heated them up on a C.I. griddle, very lightly sprayed with some OO.

      Next I sprayed my 12” Camp Chef C.I. skillet with some OO. After it was heated it up I put the 3 breast in and cooked them for 8 minutes per side.

       

       

      Once they were cooked I removed them to a cutting board and was left with the fond.

      I dumped in the onions and bell peppers and let them start to cook.

      While them were cooking I sliced up the chicken.

      Now I dumped in the chicken

      and stirred it in and continued to cook until the veggies had soften.

      Now I brought it all in and plated it up with a Modelo Negra.

       

       

       

      Here is a shot once I took it inside to eat.

      Gratuitous side shot close ups.

       

      OMG!!! This was so delicious!
       
      Thanks for looking.
×
×
  • Create New...