Beachgirl - 3-19-2011 at 08:47 AM
After removing six inches of riverside soil, and replacing it with new soil from the agricultural valley in Mulege, then chopping in lots of fresh
alfalfa, we designed raised areas, installed a drip system, and put a bunch of seeds in the ground. We now have six types of sunflowers, garlic,
zuchinni, yellow squash, wild greens, various lettuces, peony poppies, Chinese poppies, nasturtiums, peas, Persian cucumbers, kale, and more. It
really pays to prep the soil down here. We also process all of our veggie waste, add water and put than on the soil, as well. Some of the sunflowers
are now on the downside, and the birds are absolutely everywhere enjoying a new food source.
wessongroup - 3-19-2011 at 08:49 AM
Wow.. nice looking planting... and I would bet the birds like it.. along with some others...
BajaBlanca - 3-19-2011 at 05:07 PM
wow ...gorgeous garden .... just fabulous.
mcfez - 3-19-2011 at 05:49 PM
Nasturtium and Potato Soup
Ingredients:
2 tablespoons butter or margarine
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 cup chicken broth (or water)
1 1/4 cups milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish
Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and
continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper,
then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.
Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings
Lauriboats - 3-19-2011 at 05:57 PM
Very impressive!
jbcoug - 3-19-2011 at 09:48 PM
I just hope it doesn't taste like Nasturtiums smell.
John