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Message:	[quote author=casimira board=discussion thread=642 post=122229 time=1320077084]Indeed a bumper crop this year,owing largely to not pruning last early spring and the capricious forces of nature. These pictured are Meyer lemons which are actually a cross between a lemon and an orange. They are very very early this year. I can safely begin harvesting them when there is the faintest hint of yellow to them. The longer they are allowed to ripen toward a yellow color the more orange a taste to them and I prefer the lemon taste. These in the pic are about to be harvested as soon as I can get it together to begin shipping them to the various loved ones around N.A. I also grow Lisbon lemons which are a true lemon and have a much thicker skin/pulp. They aren't quite ready yet. As for when to harvest limes,green or yellow...this is a hotly contested topic on citrus forums I have visited. Personally,I have harvested limes when both green and yellow with little discernable taste difference to me. I suppose it depends on the variety of lime one is growing. Bixa'a advice about harvesting and refrigerating is sound. [/quote] Expand
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Topic Summary

Posted by kerouac2 on Oct 30, 2011, 7:48pm

Do you wait for them to get completely yellow? (I probably wouldn't be able to.)

Posted by bjd on Oct 30, 2011, 8:16pm

And here I was feeling pleased because the little lemon tree on my balcony has 6 lemons on it. I also have a small lime tree but the limes are turning yellow -- does that mean they are overripe, Casi?

Posted by bixaorellana on Oct 31, 2011, 2:27am

Nice to see you & your lemons, Casimira. What variety are those? That picture pretty much defines "bumper crop"!

Bjd, you should be pleased that a baby tree on a balcony is bearing. I don't know what kind of limes you have, but you might want to pick them & put them in the fridge. They're nice when they're yellow, too.

Posted by tod2 on Oct 31, 2011, 12:14pm

I have a large lime tree in the garden which rains limes in profusion. Soon as they turn yellow they fall to the ground. Whether this is due to ripeness or being stung by parasites - I have no idea. If I use a lime I pick a green one.

Posted by casimira on Oct 31, 2011, 4:04pm

Indeed a bumper crop this year,owing largely to not pruning last early spring and the capricious forces of nature.
These pictured are Meyer lemons which are actually a cross between a lemon and an orange. They are very very early this year. I can safely begin harvesting them when there is the faintest hint of yellow to them. The longer they are allowed to ripen toward a yellow color the more orange a taste to them and I prefer the lemon taste.
These in the pic are about to be harvested as soon as I can get it together to begin shipping them to the various loved ones around N.A.
I also grow Lisbon lemons which are a true lemon and have a much thicker skin/pulp.
They aren't quite ready yet.
As for when to harvest limes,green or yellow...this is a hotly contested topic on citrus forums I have visited.
Personally,I have harvested limes when both green and yellow with little discernable taste difference to me.
I suppose it depends on the variety of lime one is growing.
Bixa'a advice about harvesting and refrigerating is sound.

Posted by casimira on Nov 17, 2011, 12:59am

At the Farmer's Market yesterday.
Despite the drought here on the South shore,folks from the North shore are getting more rain and cooler temperatures. Many more cool season produce is coming in slowly as a result and Plaquemines Parish citrus is beautiful this year,albeit a tad early.

[image]

Posted by hwinpp on Nov 17, 2011, 5:26am

I'd really like a nice big broccoli, as in your first pic, Casi. The ones I can get here are so small and mangy.

Posted by bixaorellana on Nov 18, 2011, 5:44pm

We get big broccoli here, but generally with trunks like giant sequoias. Wish I could get the bunches of pencil onions! Nice pics, Casimira.

Posted by casimira on Nov 18, 2011, 6:22pm

Thanks.
I really prefer all vegetables on the smaller side.
I fail to understand why when growing vegetables so many small farmers I know let their vegetables get to mammoth size before harvesting. I don't get it at all. :-/

When someone comes to my house and gifts me with a giant sized squash such as zucchini,I want to ask them; Why did you let your zucchini get that big,take up that much room in your garden and why don't you grow and harvest a bunch of baby zucchini instead and,did you take the time to enjoy any of the blossoms or did you let them all grow into these too???

Posted by kerouac2 on Nov 20, 2011, 5:32pm

I need to buy only frozen broccoli, because the fresh stuff evolves before get around to cooking it. I am the sort of person who can be seduced by lovely broccoli but not want to eat it until 5 days later. Fresh broccoli does not accept this sort of hesitation.

Posted by tod2 on Nov 21, 2011, 11:28am

We get two types of broccoli now. The tight posy dark green one and now from Woolworths an Asian long stemmed version. I prefer this broccoli as I like the stem more than the flowery head.

Kerouac - Don't you just love fresh broccoli in stir-fry's? I would think the frozen kind might end up in a mush?

Posted by hwinpp on Nov 22, 2011, 5:30am

Nov 21, 2011, 11:28am, tod2 wrote:

We get two types of broccoli now. The tight posy dark green one and now from Woolworths an Asian long stemmed version. I prefer this broccoli as I like the stem more than the flowery head.

...

They're both broccoli, just bred for different parts. The broccoli in the West for the flowers, the Chinese broccoli (kailan) in the East for the stems and leaves.

http://www.taste.com.au/recipes/17170/chinese+broccoli+with+oyster+sauce

Posted by fumobici on Nov 22, 2011, 7:38pm

Matchstick chop (but a bit bigger) broccoli-kailan stem and quickly stir fry it in a hot wok with garlic ginger and optionally finish with a splash of sriratcha.

That's cooking

Posted by mockchoc on Nov 22, 2011, 9:39pm

tod2, woolies also sells broccolini which is my favourite. It's a cross between regular broccoli and Chinese broccoli.

I've bought two vegetables this week I've bever tried before. Romanesco broccoli and garlic scapes. Can't wait to taste them!

Posted by bixaorellana on Nov 22, 2011, 10:37pm

What is the broccoli called that is sort of an olive-drab color and its flower head is pointy instead of rounded?

Sounds perfect, Fumobici. What is Sriratcha?

Posted by fumobici on Nov 23, 2011, 4:00am

Nov 22, 2011, 10:37pm, bixaorellana wrote:

Sounds perfect, Fumobici. What is Sriratcha?

http://en.wikipedia.org/wiki/Sriracha_sauce

When I was young it was always from Thailand, but now I can hardly find the Thai version. The American version is good too but different. It's one of my mainstay condiment/seasonings. Commonly known colloquially as 'cock sauce' because there's a rooster on the bottle and because... well... just because. I wouldn't google that though.

Posted by bixaorellana on Nov 23, 2011, 6:48am

Thanks, I shan't.

I do know rooster sauce, just never knew its real name.

Posted by kerouac2 on Nov 23, 2011, 10:05pm

The first Sriacha sauce that one could buy in France was super super hot, made in Los Angeles, California. In recent years it has become a calm shadow of its former self, so I don't bother with it anymore. (But this might be the original authentic version now!) I just buy the usual stuff from Malaysia or Thailand when I want hot sauce but not that stuff anymore.

Posted by bixaorellana on Nov 24, 2011, 12:16am

What about my broccoli question?

Posted by hwinpp on Nov 24, 2011, 6:20am

I have no idea, Bixa, or I would have jumped at answering

Posted by bixaorellana on Nov 24, 2011, 7:43am

An honest man! Note how The Others just hustled past it.

Posted by tod2 on Nov 24, 2011, 8:04am

Bixa, may I have a shot at the broccoli question - I don't think it's broccoli but cauliflower you are thinking of. There is a pale wishy washy one with a pointed cone on the top.

What do you think? Am I way off the mark.......

Posted by hwinpp on Nov 24, 2011, 9:43am

You mean like this, Tod2? I thought of that too but thought it was more cauliflowery than broccolish. Based on the way the leaves are attached and what they look like.

[image]

I googled pointy cauliflower.

Posted by casimira on Nov 24, 2011, 12:01pm

What an odd looking vegetable that pointy cauliflower,actually,rather elegant in it's own peculiar way,almost artichoke like. I have never seen this before. (scary isn't it what can show when you google!!

)
I remember working at a roadside farm stand while in high school around the time that a cross between a broccoli and a cauliflower emerged in the open market and it was purple.
I believe it was called purple cauliflower.
It was all the rage. I don't see it available anymore.
[image]

Posted by mickthecactus on Nov 24, 2011, 1:34pm

Nov 24, 2011, 9:43am, hwinpp wrote:

You mean like this, Tod2? I thought of that too but thought it was more cauliflowery than broccolish. Based on the way the leaves are attached and what they look like.

[image]

I googled pointy cauliflower.

I've grown it and will probably do so again next season. It's called Romanesco and is absolutely delicious steamed.

See here-

http://www.plant-world-seeds.com/store/view_other_vegetables

Posted by tod2 on Nov 24, 2011, 2:07pm

Yes! That's what I was thinking of. Now all we've got to do is wait for Bixa to view it! Thanks for the name Mick - I have heard of Romanesco but didn't link it to this vegetable.

Posted by bixaorellana on Nov 24, 2011, 4:45pm

That definitely looks like it! I could have sworn it was broccoli, though. Mockchoc mentions "Romanesco broccoli and garlic scapes". I wonder if that's the broccoli I had. (or it was cauliflower, & I'm remembering wrong) It's so elegant looking, I think.

Mockchoc, what are garlic scapes, please?

I believe I remember seeing purple cauliflower in seed catalogs, but never in real life. If you think about it, it makes more sense for cauliflower -- in the cabbage family, after all -- to be purple than to be white. Does cauliflower have to be blanched, a la endive, to be white, or do the leaves grow up and over it naturally? Nahhh -- it has to be natural, because it's produced in such abundance.

Posted by mockchoc on Nov 24, 2011, 10:31pm

White cauliflower isn't blanched, the leaves only partially come over the head.

Garlic scapes taste a little like sweet asparagus and are great in stir fries which is what I'm going to do with mine.

Posted by bixaorellana on Dec 30, 2011, 2:26am

From the tree in my yard:

[image]

Posted by tod2 on Dec 30, 2011, 8:50am

What are my garage door keys doing in your avo bowl

I noticed the tape around the one exactly like mine to indicate which is the correct key for the rightside door! NOW, what about those avocados - does this mean guacamole for some time to come?! They look the hard skin type with a buttery inside flesh?


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