Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Wednesday, June 24, 2026

Midwest Gardening 2026: Veggies, Varmints and Weeds.

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Midwest Gardening: VEGGIES

This post will be quite a hodge podge, we have Veggies planted and replanted and replanted everywhere this year. 


oldnewgreenredo

We have two large Rhubarb plants...and I'm waiting until next week to cut and make some jam. All our homemade jams are gone. Strawberry Rhubarb is one of our favorites.

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In the section we call the back 40, which is about 12 x 12 and hasn't been used at all for years we have planted in pumpkins and squash. So far they are doing well, and there are a bunch of flowers in there also. This gets morning sun only, I hope that's enough.

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Early morning sun was so strong yesterday...Peas need to be picked again...Totally loving the peapod peas! 

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We have two big pots full! Semi shade in the afternoon, keeps them cooler.

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Here's another shot of the pots...just thick with plants and peas.


My lettuce and radish containers are pretty much done. The radishes bolted during the rain and didn't radish...but we did get quite a few early. Those containers are ready for new seeds this week. We've had fresh lettuce for almost a month now, and it should continue with late plantings.

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I had to go and purchase 2 yellow summer squash plants and two green zucchini plants, 2 separate plantings only yielded one of each. So they are late, but are now established...Some of the 'weedy' looking plants are parsnips! Next week I'm cutting the bare fronds for mono printing and gel plate printing, can't wait.

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Opposite the zuchs are 5 tomato plants in front of the Asparagus which has all gone to seed. Next year will be the bumper crop of Asparagus I think. There are tomato plants under there!

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Across the now cardboard path are 8 broccoli plants with beets in between, I have some great grown from seed Dill going....YAY, but we are a long time before cucumbers start.

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I have 4 purchased Brussel Sprouts planted, and lots of WEEDS. Waiting for the Squash /Pumpkins for the fence to come up??? More failed seeds! or maybe critter munchers, seemed like nothing lasted more than a day when it popped up?

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I planted Bush Beans three times in 4 places...???Very hit or miss. At the price of seeds, I'm very disappointed. The Whirly-gigs are supposed to be deterrents for critters? I also have vines planted up the fence, but again, poor germination. 
I will be doing an analyzed post on the seed failures across the board this year...UGH! 

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Across the way are the big planters which are doing well. Radishes bolted, we've had some nice chard. The Chinese beans, did not come up on the end closest to the left of the pic. We also had a large burrowing animal (woodchuck, squirrel, ???) that made quite a mess in both large planters. We've sprinkled enough deterrent, that I wouldn't think anything would want to be in there. Critters are a problem...no bunnies this year, though...they are too busy eating decorative grasses and Hostas in the front yard.

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A couple of random sunflowers popped up in both the big planters, and will give some shade to the plants if it gets to hot. I have long Delicata Squash planted in the first box. 

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The back one we have big Cucumbers planted and they are doing well. 

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Well supposedly Squash and pumpkins are supposed to be coming up in the back, along with Beans...on one lattice. NO LUCK, lots of weird looking plants, seems hubby threw wildflower seeds back there, behind the tomatoes.

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New addition is the old windmill frame added to grow pumpkins and Squash up . So far I have some good growth.

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With all the repeated plantings, I really don't know what is coming up where, this is a PIE PUMPKIN though...at least I think so.

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My stool and bucket are ready for me to trim the tomatoes back (lower leaves and unproducing leaves.)

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Around the bedspring and lattice are Cucumbers on one side and climbing Beans on the other. These are going well, and a few pots of Peppers which I had started in the greenhouse.

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And LOOK, real peppers already, these I hope are long sweet peppers???we won't know until.....LOL. 

We have potatoes in a garbage can, and tomatoes, peppers, peas, lettuces, and Herbs on the front porch. 
Hopefully we will start having some fruit on the vine, soon! 

How Does Your Garden Grow? 

How are your Flowers Blossoming?

OldNewGreenRedo, is an ad-free blog.  
I do not endorse or receive any $$ for any products I may use. I enjoy showing how I use productsbut I do not receive any $$ from anywhere I shop.

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Sandi 

Monday, April 13, 2020

Easy Pantry Pot Roast Sunday Dinner.

oldnewgreenredoI brag about my cooking in my bio-description and then rarely post anything. Mostly because I don't work from recipes anymore, at least not for the family, and only occasionally for company.

During the stay at home order we are digging in our freezers, and trying to use the 'oldest' items first. Hubby came up with a big beef roast for Easter dinner, and some chicken legs/thighs for me.


OUR Pot Roast, today---just with what we have from the freezer and pantry.
Why not use a recipe--especially now? Because, we have to be FLEXIBLE...so I have offered some alternatives as we go along here. I have done all of the suggestions at one time or another, so feel free to wing it, yourself.

Today, I used a

3# beef roast, the more marbled, the tastier it will be.
Generously sprinkle meat with a garlic/pepper based steak seasoning-your choice. If you like it on a hamburger, it will be great on your roast.

2 tablespoons of Worcestershire sauce or one of your choice.


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Deeply fork the roast all over, and season in a low pan. Dribble the Worcester or your favorite sauce on it, turn over and repeat the dry seasoning and sauce. Cover with foil and leave at room temp for 1-2 hours or in the fridge overnight.


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This was a pretty long piece of meat, so I used my griddle with two burners working on HIGH.


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Definitely had a good sizzle going. Do every side until it is seared all over, even the edges. 


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My favorite splatter lid.
While this is searing you can prepare the vegetables. 

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3 onions cut in quarters
5-6 stalks of celery cut in hunks
6 potatoes cut in sizes that will bake in 1 1/2 hours.

Reserve 1/2 the celery and 1/2 the onions, but use
pan spray on the rest and store at room temperature, covered. This will keep them from drying out and discoloring. Or, you can leave in salt water also.
oldnewgreenredo


This will keep them from drying out and discoloring. 



The thick piece now has a good sear, which will keep the juices in. Move the  meat into a lidded roaster or heavy lidded oven pot.

Meanwhile, lower heat on stove,


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Add to griddle/frypan

1/2 cup of any wine---(bottom of your bottles is fine or, 1 cup of cider, or beer)
1/3 cup of catsup or a tomato based sauce. (The sugar content in this, will help with carmelization and adds an extra kick of flavor.)
1/2 cup of water

Bring liquids to boil to deglaze pan, scrape all the goodness of bits and pieces up. Add one half of the celery and onions on top and sides of the beef. and then pour the deglazed liquid on top of the beef in the roaster.


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This should be enough liquid to start your roast with, you can always add more.

Cover roaster and put in oven at 325 degrees for one hour.

Check  to see if there is enough liquid. Add more (water with wine, beer or cider if needed.) Bottom should be completely covered. 



Roast one more hour, covered.

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Now add your room temperature vegetables. You can see the spray sitting on top.

(Normally I would add a mixture of zucchini, peppers, fresh tomatoes, or parsnips/turnips depending on the season, but our fresh stuff is depleted.)
Vegetables will add lots of liquid, great for gravy. I baste the vegetables when I put them in the roaster for seasoning with the juice, which is already a rich brown.
oldnewgreenredo

Season to taste or baste with pot juices. TASTE juice if you aren't sure.
Roast covered until done (1 1/2 hours) (I upped the temp to 350 at this point, but watch your liquids.)
If you must fuss with it, you can baste the vegetables again, but every time you open the oven, it takes LONGER.
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Remove vegetables/meat to platter or dish and cover and keep in oven at 200 or under. Fork test, all the veggies are carmelized to a beautiful gold. Since it was just us, I skipped the large platter and used a pan.


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Taste the drippings in roaster for salt/seasoning, adjust. Place on top of stove, reduce to increase flavor and bring juices back to boil. I added a cup of water to the bottom of my pan for gravy. The seasoning was perfect as it was.


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Add 1 Tbsp of either cornstarch/flour/or arrowroot to a 1/2 cup of water and dissolve. Slowly add to the juices in the roaster and cook. Repeat until desired consistency is reached. I figure 1Tbsp of cornstarch per 1 cup of juices. (I ended up using 1 1/2 TBsp of flour for this gravy. An immersion blender makes quick work out of the gravy.
oldnewgreenredo


Health Tip: By putting juice into a fat reducer measuring cup, you can pour off only the broth (basically vegetables), leaving the fat in the cup. 


Serve and enjoy!

If you are working/ QUICK COOK: Sear meat on stove top, throw everything in a crockpot on high for 1 hour, and then low all day! Remove meat and make gravy on stovetop, at night.

Hubby said this is the best roast I have ever made, and we have been married for 51 years! 

Enjoy!

Thank you for any and all comments.
Finally I am able to reply to comments by using Chrome. So all you Mac users who have upgraded to Catalina---this might help the glitches on Safari  and Blogger!