Skip to main content

Surviving and Thriving - Serendipitous Broccoli!

Late spring, when I finally got the garden planted (about 2 -3 weeks later than planned!), I put in 4 broccoli plants. Within a couple of days, some little creature had munched them all down. When I was tilling the garden, little weeds were sprouting in the area they had been in, so I ran across it to clean it up and turned up the little stub that was left of one, still rooted in the soil it had come it. I looked at it and realized there was a little leaf and some green in the stem, so I re-planted it, watered it and watched to see if whatever had decimated the 4 plants came back. That didn't happen, but this little plant was so set back, I figured I would be lucky to get any broccoli off it at all. I looked at it a week ago (early September!), while doing some weeding, and there was no sign of any heads forming, but the plant had grown large and healthy-looking. This Saturday, I re-checked - lo and behold, not one, but TWO nice big heads! Apparently the little surviving stub managed to put out two main stalks (for the uninitiated, you usually get one large head on a stalk, then, after you cut that, the plant continues to produce side stalks and smaller heads until hard frost). Two main stalks on a plant is unusual in my experience. So before cutting these beautiful heads, I had to take a photo. With chicken distribution Saturday and doing tomatoes all day yesterday, I didn't get them cut. You can see the faint yellow where they were getting ready to blossom - pretty tiny little yellow flowers when that happens!


Popular posts from this blog

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass Prep (leading up to Thanksgiving): get a very large, fresh  turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make m