July Update

                                     

Everything is vining and taking off.   The jellymelon is up and climbing the cucumbers are flowering and the corn is growing quickly.  Since, I am in an apartment I am not able to plant most of my plants into the ground.  So I grew most of my plants in containers.  I find that plastic planters hold water much longer than terra-cotta pots.  With terra-cotta pots you have to frequently water the plants.

I am most impressed with how the herbs are growing.  I grew moringa, lemon balm and basil.  The smell of the herbs are such therapy for me.  Moringa is also known as the miracle plant because it has a great reputation for healing many ailments. It has gained popularity as a medicinal herb over the past five years.

The basils I chose to grow are both the normal green basil and a beautiful purple basil.  The lemon balm is growing to be very bushy very quickly.  I will re-pot the lemon balm as soon as possible since lemon balm is known to spread out quickly.  Overall, July has been a gardening success.

                                     
  

Malabar Spinach

The plants will need an area that has access to full sun, well-draining soil, and an area in the garden with a trellis or fence.
In warmer Zones, the seeds can be started directly in the garden about two weeks after the last frost. The seeds can be started indoors in cooler zones and transplanted into the garden after all chance of frost has passed. Plant the seeds about one inch deep and one inch apart. The soil temperature should stay at about 70 degrees Fahrenheit. The hotter the temperatures, the faster the plants will grow. Malabar spinach takes care of itself once established.

http://www.youtube.com/watch?v=SXIthOeft_w&sns=em
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Ingredients

1 bunch Swiss chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Directions

Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and fresh basil; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard & malabar spinach leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
I love them on top of grits for breakfast or add mushrooms for a fancy dinner.

Homestead , Florida