Seed to Table Series-Avocado

Welcome to our Summer Series,

Seed to Table.

Every Friday, we'll explore a different crop

that you can grow in your own garden.

Whether you're in mid-harvest, already looking ahead to your fall garden,

 or just thinking about growing your own,

we hope this series inspires you.

We'll begin with planting from seed or seedling,

and end up with a scratch recipe. 

Avocados are one of the healthiest foods on the planet.

This fruit, (actually a berry), 

is loaded with potassium and other minerals,

and high in fiber.

It is considered one of the most beneficial food sources 

to maintain a healthy heart.

To grow this nutritional powerhouse,

remove the pit from an avocado and place in a jar.

The water should be in contact with the bottom of the pit,

to encourage root development.

We suspended ours using straws,

but you could use toothpicks, nails or whatever you have on hand.

Place the container outdoors or in a sunny windowsill.

The rooting process takes anywhere from 10 to 21 days.

Once the roots are filling up the jar,

the pit can be potted up into a container.

This tree is about a year and a half old.

In the spring, it can be transplanted into the ground.
This sun-lover will thrive during the warmer seasons
if planted in full sun.
While this plant is usually found in the southernmost regions of our nation,
newer varieties are being developed to grow throughout the country in zones 8-10. 
Fertilizing can be done with a 6-6-6 solution
several times a year.

Avocados don't enjoy freezes.
This is a tree that was damaged a few years ago
when we had a big freeze.
It did recover.

This is one of the trees we started by seed almost 5 years ago.
They can get upwards of 30 feet tall,
depending on the variety.
There are dwarf varieties that get only 10 feet tall
and can be kept in large containers year-round.

Avocados are a favorite in salads and as a sandwich filler

and can be used to make the most delicious guacamole.

The texture is creamy and it will absorb whatever flavors added to it.

It's a versatile and nutritious addition to any diet.

I bet you wouldn't think to use it for dessert!

Check out this easy and luscious recipe!

Dairy-Free Chocolate Pudding

3 avocados (or 1 large)

4-6 T dark cocoa powder

1/4 C honey

1 t vanilla

1/2 t salt

Add all ingredients to food processor.

Mix until smooth.

Refrigerate up to 2 hours before serving.

Makes 4 servings.

Enjoy!

Seed to Table Series
Sweet Potatoes
Basil
Okra
Black-eyed Peas
Peanuts 
Rosemary 
Pineapple

Lemongrass
Leek 

Parsley

Mostly Homemade Mondays

The Maple Hill Hop 78

Welcome to 

The Maple Hill Hop.

This is a hop for folks who love the outdoors.

Feel free to post about anything that's going on

OUTSIDE

in your neck of the woods,
no matter the season.

(Please share only outdoor posts.)

*Please link back to Maple Hill 101.*

Congratulations to Susan Schmitz!
You are the Sow True Seed recipient
from last week's giveaway!
If you'll email me at naturegurl1111@gmail.com,
I'll get those seeds right out to you!
Happy planting!

************

We've been tweaking our backyard garden

for the past few weeks.

Today we'll share the third and final veggie bed installed.

These broccoli and eggplant were put in a few months back.
My gardening coach, Lynn, had given me quite a few extra seedlings he had.
A great perk of the job!
There were still a few ornamentals that needed to be relocated.
The beautyberry and the avocado tree had to stay,
so I worked around them.
The little shade that they provide can only be a good thing.
In the summer here, it's difficult to grow much,
so the shade will provide a bit of relief.

Once the ornamentals found another spot in the garden,
newspaper was laid down, 
as we had done in the other two beds we created.
This not only deters weeds, 
but acts as insulation around the plants
to keep them cooler in summer.
Once the newspaper breaks down, 
it adds nutrients to the soil.

The soil mix was then added on top of the paper.

Ready for planting!

We used the trench method again for these tomatoes,
as they were way past needing to be put in the ground.
When they get spindly, this method ensures that the stems will have enough support.
You can see that these maters are already bearing fruit.

We put in some of our cannellini beans.
These are wonderful in soups, stews, pasta salads and made into bean burgers.
This is our first time growing these.



We also planted some of these.
Guess what?

They were the first to come up!

We had acquired some pigeon peas from folks who came to one of our plant giveaways.
Never tasted these before,
but Sister is familiar with them, as she's from Trinidad.
Looking forward to seeing how these grow.

We reused the trellis we had made for our sugar snap peas.
A few metal pieces and some baling twine were all that was required.
The pine straw mulch keeps everything snug as a bug.

We added the twine about every 2 inches, 
so the beans will have ample support.
We'll continue to add twine as the beans grow up the trellis.

Last week, we posted about how we use this stuff
around the homestead.
It's one of the best items to recycle.

I added some leek as a border along the back of the bed.
This was another leftover from Lynn,
as he is running out of room for all of his goodies.
I'm happy to host them in our garden!
The last sowing was a few okra seeds.
They've already come up as it's the perfect time
for them to grow.
Gotta have some for our pickled okra recipe.

Now that all of the veggie beds are planted,
I'm working on our former veggie bed turned melon patch/flower bed.
There's always something goin' on outside here.
How 'bout you?

HOP on! 

An InLinkz Link-up

 

      

   

Luscious Chocolate Pudding

How do you turn this into chocolate pudding?

Add these other ingredients, give 'em a whirl

and you get this...

Yeah, really!

Dairy-Free Chocolate Pudding

3 avocados (or 1 large)

4-6 T dark cocoa powder

1/4 C honey

1 t vanilla

1/2 t salt

Add all ingredients to food processor.

Mix until smooth.

Refrigerate up to 2 hours before serving.

Makes 4 servings.

Have a luscious weekend, y'all!

Updates and seeds

It worked! A little while back I did some first-ever pollinating and it took!

Here's the sweet lil' cherub which resulted. Whoo-hoo! This is the original pumpkin that has now turned a buttery shade of orange.

At least we got one that will be carving sized!
It looks like the avocado plant that wasn't fairing so well after our vacation is bouncing back with very little care. Another tree for our yard and food for the family!

I've been trimming these off of one of the mystery plants out back. Lately, the seed pods have been drying on the branch, so I have been clipping them and drying them on the patio, so that I can harvest the seeds. When you shake them and they sound like maracas, they're ready to be harvested. I would like to find out what exactly they are. I'll see if I can find someone at the extension center who can identify it for me.


I know it's blurry, my camera doesn't take close-ups too well. This is what's inside once they are left to dry. Nature is continually providing more beauty in every pod. I like having seeds to share, so that will motivate me to identify this one. Looks like I will be able to give quite a few away. I'm gonna plant a few out back in different areas and see what comes up. The flowers have stopped blooming now, so it seems it's harvest time. Just as in nature, we all have our own cycles. The more we learn to accept and go with what's natural, the easier and more pleasant our experience seems to be.
Not always as easy to do though...