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| This is my arch nemesis: Johnson grass root. As a weed, it is one of the nastier ones. It grows quick and will shade out and swallow any crop planted near it. It has taken over a few areas of the farm, and we're doing our darndest to get rid of it. It has a few nasty tricks up it's sleeve though. |
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| Here is a close up of it's root: You can see that every nub you leave in the ground will grow a new plant. It is also clever enough to "let go" like a lizards tail if you try to pull it out. When left, it will grow like wildfire, sending its root out far, making new grass shoots at every root juncture. |
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| Digging sometimes leaves too much of the root, so we pulled out the ripper tooth to loosen the soil around the clumps so it would just lift out. In theory anyway... |
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| We did have to go back and re-dig around the edges, aiming to get every bit of root. |
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| The dog even got into it. |
Here are a few of the "orphan" recipes from summer that got lost. These aren't entirely fall friendly, but you can keep them on tab for next summer!
"Bloody" Tender
Heart
1 large heirloom tomato
1 large bell pepper
1 med onion
2 stalks celery
2 cloves garlic
Spread veggies out in a glass dish sprinkle lightly with
salt and olive oil. Roast at *450 until veggies begin to color and wilt (garlic
and celery may need to come out first).
Remove veggies and pop into a blender. Strain juice through a large
strainer and let cool.
¼ C lemon and lime juice
1 Tbs Tabasco
1 Tbs fresh grated horseradish
½ Tbs Old Bay Seasoning
8 dashes Angastora Bitters
6 oz vokda
2 stalks Celery
Turkish Shepherd’s Salad
1 med onion, sliced
1 head lettuce, chopped
1 bell pepper, diced
2 small cucumbers, diced
1 small bunch radishes, sliced
2 tomatoes, diced
Herbs (parsley, mint, cilantro, basil, dill)
3 green onions, sliced
Prep and toss!
Dressing: 2 lemons, olive oil, fresh ground pepper, musturd
powder, honey all to taste
-combine and whisk
Add ins:
Olives of every kind
Feta
Za’atar
Chopped Pita
Toasted Nuts
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