Tag Archives: Vegetables

Garden Crimes

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Look at these poor tomatoes. It’s a tragedy...

I’ve shared lots of stories about our plight with RATS here in SoCal; for whatever reason — whether it’s overbuilding or decimation of natural predators — many neighborly conversations are about the growing rodent populations.

Because rats love tomatoes, I use mesh bags to protect my beautiful heirlooms from being vandalized and I check on them daily.

Look at that photo...a rat ate through the bag to ravage a gorgeous tomato that was just beginning to turn color. I harvested the rest of them even though they’re green because I refuse to feed those disgusting, destructive, villainous vermin.

I had anticipated simply slicing the heirlooms to enjoy with homegrown basil. I am so sad; it’s a crime against humanity!

I wondered if it was safe to still eat the mangled tomato if I chopped off a large area around the bite and cleaned it really well, but I learned that it’s not worth the risk of any saliva-borne diseases that may have infected the whole tomato, so I had to toss them out. That was PAINFUL.

The Ultimate Avocado

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Feast your eyes on this beauty!

It’s a Reed avocado, a gigantic variety grown by a very generous friend. I’ve tried to grow avos but don’t seem to have the green thumb it takes to be successful.

It’s more than twice the size of a regular Fuerte avocado; about six inches long and weighs approximately two pounds.

I LOVE avocado in its purest form; split open and scooped out of the shell; beautifully green, rich, smooth, and creamy. Guacamole is my second favorite way to eat avos–what I don’t really care for is the trendy avocado toast, it tastes weird to me.

Did you know that the seed is edible too?

Practically everyone knows how good avocados are for health, but the nutrient contents of the seed itself might just surprise you. The seed contains about 70 percent of the total nutrients in the whole avocado. For its antioxidants and soluble fiber count alone, the avocado seed single-handedly beats any other fruit and vegetable available on the market. To include the seed in your diet also means to benefit from more potassium, copper and vitamins B, C, E and K than if you simply relied on the pulp.

The Avocado Pharmacy

From an even greater health standpoint, the seed is antimicrobial, anti-fungal and anti-inflammatory. Simply because of its profoundly high antioxidant count, it helps to reduce free radical damage inside and out. This has the benefit of reducing cholesterol levels, boosting immunity and protecting the skin from wrinkles or even sun damage.

Preparing The Seed From Scratch

To enjoy the wonderful benefits of the avocado seed, simply crush or grate the seed and blend it into a smoothie. It can also be juiced or turned into tea by steeping it in hot water. If you’re not going to use it right away, it can be dried and stored for later. The avocado seed has a bitterness quite unlike the pulp, but it is nonetheless enjoyable once you get accustomed to it.

Imagine how many people simply trash the seeds after they eat the “good” part of the avocado. This often neglected part of this super food is just one more bonus that adds to the legendary status of the avocado. Learn more at: https://www.avoseedo.com/

Have you ever tried to eat an avocado seed?

Winter Veggie Garden

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Today’s temperature hovered around eighty degrees and we’re in the middle of a Santa Ana heat wave. I’ve known a few January days that have been this warm, so I’m not exactly sure if it’s climate change related or if it’s simply because it’s Southern California.

It’s the perfect time to pick fresh garden veggies and make a salad.

My lettuce crop is thriving; so are the ruby red radishes.

I also started growing celery from the base of the stalks. It’s really easy. One method is to cut off the base and place in a cup with water to watch it sprout, or you can do it my way, plant it directly in the ground. The ribs aren’t as fat and wide as the original, but it’s super fresh and tasty and the leaves are deliciously herby. They’re surrounding by protective spicy mustard green leaves.

These pepper plants are two years old and still producing. There were almost completely destroyed by squirrels when they were in another location, but I rescued and replanted them in a safe location that was critter-free, and they’ve thanked me by continually producing tasty little green peppery jewels.

How does YOUR garden grow?