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Vermont Food and Garden

Vermont Food and Garden. Thursday, June 2, 2011. Cucumber Beetles and Bacterial Wilt. These pictures show bacterial wilt. It can start rather innocuously. The first picture shows normal leaves and then, at the bottom, a few that are wilted but which don't look awful. As soon as a day later the leaves and then the whole plant will wilt, then turn dry and crisp. This may start on just a part of a leaf, as in the second picture. Are about 1/4 inch long, with a rectangular back striped yellow and black.

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Vermont Food and Garden. Thursday, June 2, 2011. Cucumber Beetles and Bacterial Wilt. These pictures show bacterial wilt. It can start rather innocuously. The first picture shows normal leaves and then, at the bottom, a few that are wilted but which don't look awful. As soon as a day later the leaves and then the whole plant will wilt, then turn dry and crisp. This may start on just a part of a leaf, as in the second picture. Are about 1/4 inch long, with a rectangular back striped yellow and black.

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Vermont Food and Garden | verfoodie.blogspot.com Reviews

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Vermont Food and Garden. Thursday, June 2, 2011. Cucumber Beetles and Bacterial Wilt. These pictures show bacterial wilt. It can start rather innocuously. The first picture shows normal leaves and then, at the bottom, a few that are wilted but which don't look awful. As soon as a day later the leaves and then the whole plant will wilt, then turn dry and crisp. This may start on just a part of a leaf, as in the second picture. Are about 1/4 inch long, with a rectangular back striped yellow and black.

INTERNAL PAGES

verfoodie.blogspot.com

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Vermont Food and Garden: November 2009

http://verfoodie.blogspot.com/2009_11_01_archive.html

Vermont Food and Garden. Wednesday, November 25, 2009. ASPARAGUS WRAPPED WITH PHYLLO. This is another great appetizer, simple to make, and suitable for a formal occasion as well as casual snacking. It keeps at room temperature and travels well, so it's one of my favorites when I need to bring an appetizer somewhere. It needs to be made the day you are serving it to preserve the crispness of the phyllo. You'll need asparagus,. 1/2 package of Athens phyllo dough. Salt and pepper optional. Wrap each spear w...

2

Vermont Food and Garden: May 2010

http://verfoodie.blogspot.com/2010_05_01_archive.html

Vermont Food and Garden. Tuesday, May 25, 2010. Some folks in the community gardens haven't had any trouble at all with their radishes, and others of us have had. Considering these are flies you wouldn't think they'd stay in a plot, so I'm not sure what the reason is. It might be a timing issue. Labels: All Garden Posts. The cutworms are out in full force right now. They are the caterpillars of a fairly nondescript moth, and I explained about protecting your transplants with a cutworm collar here:. Even ...

3

Vermont Food and Garden: January 2010

http://verfoodie.blogspot.com/2010_01_01_archive.html

Vermont Food and Garden. Sunday, January 10, 2010. Aunt Esther's Fruit Salad. My cousin Alice had a great aunt named Esther. Alice never met her great aunt, but this salad that carries her name (we just call it "Aunt Esther's") has graced our Thanksgiving table for more than three decades. Wouldn't be the same holiday without the salad, or without remembering generations past. With Alice's kind permission:. Sauce for Aunt Esther's. Drain the juice from one can of pineapple slices into a saucepan and heat.

4

Vermont Food and Garden: Cutworms

http://verfoodie.blogspot.com/2010/05/cutworms.html

Vermont Food and Garden. Tuesday, May 25, 2010. The cutworms are out in full force right now. They are the caterpillars of a fairly nondescript moth, and I explained about protecting your transplants with a cutworm collar here:. Scroll down to "adding a cutworm collar"). Labels: All Garden Posts. Subscribe to: Post Comments (Atom). What are these Seedlings Part 2. Preparing the Hole for Transplanting. Transplanting to the garden. Plant Positive, not Pest Negative. An English Garden In Vermont.

5

Vermont Food and Garden: A Very Different March

http://verfoodie.blogspot.com/2011/03/very-different-march.html

Vermont Food and Garden. Tuesday, March 8, 2011. A Very Different March. I usually get stuck with no more space for the seedlings, and that sets them back. Keeping them transplanted into new spaces each month is as important as starting them early; seeds started in March can still be a couple of inches tall in May if they haven't been transplanted and fed in a timely manner. January 21, 2012 at 8:24 AM. This comment has been removed by a blog administrator. January 21, 2012 at 8:36 AM. My apologies for d...

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verbento.blogspot.com

Vermont Bento Boxes: Bunny in the Grass

http://verbento.blogspot.com/2010/03/bunny-in-grass.html

Wednesday, March 3, 2010. Bunny in the Grass. Trying out my borrowed egg shaper. (You can also shape with cookie cutters - see here. The lettuce around my bunny egg is from my winter lettuce project, which has been a lot slower than I envisioned. The yogurt is Cabot plain nonfat yogurt with Wyman's frozen rasberries, and sugar added to taste. This is much less expensive than buying flavored yogurt, and I can vary the fruit every day. Subscribe to: Post Comments (Atom). Bunny in the Grass.

verbento.blogspot.com

Vermont Bento Boxes: Another New Bento Box

http://verbento.blogspot.com/2010/04/another-new-bento-box.html

Sunday, April 11, 2010. Another New Bento Box. My bento benefactor has given me wonderful new accessories and a new bento box! I've got lots of little bottles for sauces and dressings, and this incredibly cute owl whose beak is part of a spoon, so it can scoop out mayonnaise or (in this case) sour cream. After the photo I added a little more sour cream to top the guacamole so it wouldn't darken. Onion tops, sour cream, monterey jack cheese. Mary F. C. Pratt. April 12, 2010 at 7:01 AM.

verbento.blogspot.com

Vermont Bento Boxes: Thinking of Spring

http://verbento.blogspot.com/2010/03/thinking-of-spring.html

Monday, March 1, 2010. The local ingredients are slim pickings. Cabot cheese, bread, and the stems for the flowers, which are from sprouted onions. Fried rice with onions and asparagus, pickled beets, cheese, onion tops, bagged salad, homemade croutons, cucumber, Ranch dressing, Jordon Almonds. Cabot cheese, bread fromLa Panciata, onion stems. March 22, 2010 at 4:24 PM. The Spring bentos look great! The weather has been wonderful down here. So happy to see some sun and warmth! Bunny in the Grass.

verbento.blogspot.com

Vermont Bento Boxes: Cookie Cutter Charaben

http://verbento.blogspot.com/2009/12/cookie-cutter-charaben.html

Tuesday, December 29, 2009. I've been thinking about the incredibly cute little egg molds that turn boiled eggs into Hello Kitty or a volkswagen. I don't really need to have. The pink arc is apple jelly made from empire apples, which have a really red skin. Apple jelly is incredibly easy to make and doesn't require any specialized equipment. Directions on my other blog, here. Apple jelly from local apples, cottage cheese. December 29, 2009 at 3:14 PM. Oh wow, that looks amazing, Kathy! Brand New Bento Box.

verbento.blogspot.com

Vermont Bento Boxes: December 2009

http://verbento.blogspot.com/2009_12_01_archive.html

Tuesday, December 29, 2009. I've been thinking about the incredibly cute little egg molds that turn boiled eggs into Hello Kitty or a volkswagen. I don't really need to have. The pink arc is apple jelly made from empire apples, which have a really red skin. Apple jelly is incredibly easy to make and doesn't require any specialized equipment. Directions on my other blog, here. Apple jelly from local apples, cottage cheese. Monday, December 28, 2009. Brand New Bento Box. Sour cream (that's pretty lame).

verbento.blogspot.com

Vermont Bento Boxes: September 2009

http://verbento.blogspot.com/2009_09_01_archive.html

Tuesday, September 29, 2009. I'm pretty happy with this bento box. Better balance in the composition, good variety of foods. I'm getting the hang of this, but they need to take less time, that's for sure. Because of my work hours this is a dinner bento, so it has more food than yesterday's. My duck sauce on the side is Bonne Maman's apricot preserves and cider vinegar to taste for tartness. I thinned it with a little pineapple juice, but that's optional. For fresh fruits I have apples, blueberries, and c...

verbento.blogspot.com

Vermont Bento Boxes: Taco Salad Bento

http://verbento.blogspot.com/2010/01/taco-salad.html

Tuesday, January 5, 2010. The little bit of yellow on the condiments is from a lone little yellow tomato from the garden that has been shriveling up on the counter for 3-4 months. Still edible. Don't understand why yellow tomatoes aren't marketed as "keepers," because they last longer on the vine than reds and obviously last longer on the counter. My own sort of. Fresh tomato in January! Mary F. C. Pratt. January 6, 2010 at 6:55 AM. I love this- fusion bento. How about a curry next? Almost Mac and Cheese.

verbento.blogspot.com

Vermont Bento Boxes: New Year's Bento (#10)

http://verbento.blogspot.com/2010/01/new-years-bento.html

Saturday, January 2, 2010. New Year's Bento (#10). Yesterday's bento. Black-eyed peas aren't my usual New Year's Day food tradition (creamed salmon with peas is), but I use them in this salad, so why not? Is on my other blog, Vermont Food and Garden. I had thought I'd get Green Mountain Gringo Salsa, to add another local food, but it's now made in North Carolina (! Cabot's monterey jack cheese and sour cream. A wrinkled jalapeno from my garden, now turned red. January 2, 2010 at 8:33 PM. Ill give it a try.

verbento.blogspot.com

Vermont Bento Boxes: April 2010

http://verbento.blogspot.com/2010_04_01_archive.html

Sunday, April 11, 2010. Another New Bento Box. My bento benefactor has given me wonderful new accessories and a new bento box! I've got lots of little bottles for sauces and dressings, and this incredibly cute owl whose beak is part of a spoon, so it can scoop out mayonnaise or (in this case) sour cream. After the photo I added a little more sour cream to top the guacamole so it wouldn't darken. Onion tops, sour cream, monterey jack cheese. Subscribe to: Posts (Atom). Another New Bento Box.

verbento.blogspot.com

Vermont Bento Boxes: March 2010

http://verbento.blogspot.com/2010_03_01_archive.html

Wednesday, March 3, 2010. Bunny in the Grass. Trying out my borrowed egg shaper. (You can also shape with cookie cutters - see here. The lettuce around my bunny egg is from my winter lettuce project, which has been a lot slower than I envisioned. The yogurt is Cabot plain nonfat yogurt with Wyman's frozen rasberries, and sugar added to taste. This is much less expensive than buying flavored yogurt, and I can vary the fruit every day. Monday, March 1, 2010. Cabot cheese, bread fromLa Panciata, onion stems.

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Vermont Food and Garden

Vermont Food and Garden. Thursday, June 2, 2011. Cucumber Beetles and Bacterial Wilt. These pictures show bacterial wilt. It can start rather innocuously. The first picture shows normal leaves and then, at the bottom, a few that are wilted but which don't look awful. As soon as a day later the leaves and then the whole plant will wilt, then turn dry and crisp. This may start on just a part of a leaf, as in the second picture. Are about 1/4 inch long, with a rectangular back striped yellow and black.

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