Hahabogus wrote:

> The Joneses > wrote in
> :
> > Katra wrote:
> >
> > > Clipped most of the discussion
> >
> > > Honestly, if you can grow cacti, you can grow herbs! They like
> > > warm temps. Mine are on the West side of the house where they stay
> > > fairly warm during the winter. Most of them are pretty easy as
> > > most herbs are "weeds". <G> Try some rosemary and sage at first.
> > > Those are friendly to a desert environment! So is dittany of
> > > crete, a type of oregano.
> >
> > Here in the high desert, we get freezing temps and I have to move
> > some of the more frost tender cacti & succulents indoors in the
> > winter. I've got chamomile that has reseeded itself many times over
> > in the garden bed. It seems to be very hardy, blooms Feb-May then
> > goes away when the heat moves in. Dried, it smells so much better
> > than anything you can buy, but it's kinda of a pain to harvest.
> > Chamomile is kinda of a weed, too. My bay, sage, rosemary, and
> > chives are evergreen, as is the oregano and parsley if we don't get
> > snow. Edrena
> >
> >
> >
>
> I enjoy your posts...but could you fix your line wrap? Say between 70 and
> 74 characters?

Done Oh Magus. I berely got into the computer generation and some
stuff just slipped right past ...
Edrena

Wayne Boatwright wrote:

> Hmmm... I guess I never knew all that. I have owned nothing but cats
> (currently 4) over the past 40 years.

I knew I liked you-all for some reason ...
Edrena, owned by Shadow Singer and Bella Dancer

On Thu 03 Mar 2005 09:38:40p, The Joneses wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> Hmmm... I guess I never knew all that. I have owned nothing but cats
>> (currently 4) over the past 40 years.
>
> I knew I liked you-all for some reason ...
> Edrena, owned by Shadow Singer and Bella Dancer

Our overseers are Rumpole of the Bailey, Mildred Pierce, Peanut and PeeWee
(twins).

And, ashamedly, I still owe you. Hopefully this weekend...

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
The Joneses > wrote:

> Katra wrote:
>
> > Clipped most of the discussion
>
> > Honestly, if you can grow cacti, you can grow herbs! They like warm
> > temps. Mine are on the West side of the house where they stay fairly
> > warm during the winter. Most of them are pretty easy as most herbs are
> > "weeds". <G> Try some rosemary and sage at first. Those are friendly to
> > a desert environment! So is dittany of crete, a type of oregano.
>
> Here in the high desert, we get freezing temps and I have to move some of the
> more frost tender cacti & succulents indoors in the winter. I've got

Trouble is is that herbs don't do well indoors. I've tried it. At least
not in larger pots. Some seem to do ok in the greenhouse and I kept
fresh basil in there over the winter this time and that was so nice to
have! I adore fresh basil.

I still can't seem to keep tarragon alive. <sigh> I'm going to get
serious about looking for Mexican marigold since that is supposed to be
FAR more hardy, and is a tarragon substitute.

> chamomile that has reseeded itself many times over in the garden bed. It
> seems to be very hardy, blooms Feb-May then goes away when the heat moves
> in. Dried, it smells so much better than anything you can buy, but it's kinda
> of a pain to harvest. Chamomile is kinda of a weed, too. My bay, sage,

I love chamomile! There were fields of it growing at one of the schools
I attended when I was a kid. It holds fond memories!

> rosemary, and chives are evergreen, as is the oregano and parsley if we don't
> get snow.
> Edrena

Your parsley lasts?
Mine always gets eaten by baby swallowtails. I grow it just for them and
I buy fresh bunches from the grocery store for drying for me. <lol>


>
>

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Hahabogus > wrote:

> The Joneses > wrote in
> :
>
> > Katra wrote:
> >
> > > Clipped most of the discussion
> >
> > > Honestly, if you can grow cacti, you can grow herbs! They like
> > > warm temps. Mine are on the West side of the house where they stay
> > > fairly warm during the winter. Most of them are pretty easy as
> > > most herbs are "weeds". <G> Try some rosemary and sage at first.
> > > Those are friendly to a desert environment! So is dittany of
> > > crete, a type of oregano.
> >
> > Here in the high desert, we get freezing temps and I have to move
> > some of the more frost tender cacti & succulents indoors in the
> > winter. I've got chamomile that has reseeded itself many times over
> > in the garden bed. It seems to be very hardy, blooms Feb-May then
> > goes away when the heat moves in. Dried, it smells so much better
> > than anything you can buy, but it's kinda of a pain to harvest.
> > Chamomile is kinda of a weed, too. My bay, sage, rosemary, and
> > chives are evergreen, as is the oregano and parsley if we don't get
> > snow. Edrena
> >
> >
> >
>
> I enjoy your posts...but could you fix your line wrap? Say between 70 and
> 74 characters?

Is there any way to set your browser to auto-wrap? :-)
Mine does it for me.....

Kat
--
K.

In article >,
Wayne Boatwright > wrote:

> On Thu 03 Mar 2005 11:41:48a, Katra wrote in rec.food.cooking:
>
> > What kind of cacti?
> > I'm just getting started on it in my greenhouse and have a nice small
> > collection of mixed cacti, and several San Pedros. I've also managed to
> > start some Trichocereus peruvianus from seed. I think I've got at least
> > 50 of those that are nearly an inch tall now. :-) They eventually reach
> > 5 to 6 meters.
>
> Uh, don't ask me for the Latin names! :-) We're currently in a rental

<giggles> I only know the latin names of the ones I am propagating for
profit... I eventually want to look the others up and get them tagged.

The other one I propagate is Trichocereus pachanoi, otherwise known as
San Pedro. It's fast growing and a popular landscaping plant. I paid a
small fortune for my original stock. $50.00 and $75.00 each for large 2
and 3 branched ones.

Here are my initial cutting results. I will be removing the buds as soon
as the weather dries out, callusing them and planting them in their own
pots, and will re-trim the stumps to get them to produce more buds. I
made long cuttings from the center cuts just to do that:

http://home.centurytel.net/Katraslin...SanPedros1.jpg

You can see a couple of uncut large ones in the back on the right.

> house, but we brought all of our specimen pieces from our previously owned
> house and will relocate them again next winter when we move into our own
> home. We have a 12' saguaro, three varieties of prickly pear, a large
> cluster of snowpoles, a totem pole, 2 jumping cholla, 3 teddy bear cholla,
> an Arizona barrel, 3 golden barrel, 5 varieties of agaves, and a large
> pencil plant (the last two are succulents, I believe). We left behind our

I would give my eye teeth for a baby saguaro! <sigh>
Jumping cactus ane prickly pear are native to the area, but I still want
to add a jumping cactus to my collection so I have to go out and get
one. I have one thornless prickly pear and look forward to them blooming!

Arizona barrels are also cool. Sounds like a nice collection! Have you
done any propagation or grafting?


> orange, lemon, and limes trees, as well as our several varieties of palms.
> Not enough room here, and both the move and interim maintenance would have
> been a headache.

Bummer tho'.:-(

>
> > Honestly, if you can grow cacti, you can grow herbs! They like warm
> > temps. Mine are on the West side of the house where they stay fairly
> > warm during the winter. Most of them are pretty easy as most herbs are
> > "weeds". <G> Try some rosemary and sage at first. Those are friendly to
> > a desert environment! So is dittany of crete, a type of oregano.
> > Most parrot food mixes have dried chiles. :-)
>
> Until we move again, I haven't the space, time, patience, or inclination to
> take on an herb garden. Too, while they might like warm temps, our
> shadeless 110-115 degree summers might be pushing the envelope. It's
> something I'd like to think about when we have our own place and I can
> dedicate and customize space for a garden.

All in good time eh?
It's just there there is SUCH a difference between using fresh vs. dried
herbs! There is no comparison in some cases, especially basil, and even
Oregano.

>
> >
> > Parrots, like humans, don't make their own vitamin C so it needs to be
> > in their diets. Peppers have vitamin C in them, and parrots love them! I
> > also give her fresh citrus. Oranges and grapefruits. She loves them!
> >
> > Most predators (cats and dogs) make their own vitamin C so it does not
> > need to be supplemented.
> >
> > Animal health 101. <G>
>
> Hmmm... I guess I never knew all that. I have owned nothing but cats
> (currently 4) over the past 40 years.

We have several cats....... :-)
I grow fresh catnip for them!

Kat

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra > wrote:


>Trouble is is that herbs don't do well indoors. I've tried it. At least
>not in larger pots. Some seem to do ok in the greenhouse and I kept
>fresh basil in there over the winter this time and that was so nice to
>have! I adore fresh basil.
>
>I still can't seem to keep tarragon alive. <sigh> I'm going to get
>serious about looking for Mexican marigold since that is supposed to be
>FAR more hardy, and is a tarragon substitute.

I just got Mexican Marigold seeds from Pinetree Seeds. $.95 for a
packet. http://www.superseeds.com/home.htm


--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Katra wrote:

> In article >,
> The Joneses > wrote:
> > Katra wrote:
> >
> > > Clipped most of the discussion
> >
> > Here in the high desert, we get freezing temps and I have to move some of the
> > more frost tender cacti & succulents indoors in the winter. I've got
>
> Trouble is is that herbs don't do well indoors. I've tried it. At least
> not in larger pots. Some seem to do ok in the greenhouse and I kept
> fresh basil in there over the winter this time and that was so nice to
> have! I adore fresh basil.
> I still can't seem to keep tarragon alive. <sigh> I'm going to get
> serious about looking for Mexican marigold since that is supposed to be
> FAR more hardy, and is a tarragon substitute.

I kept herbs on a rolling cart in the garage. I feel the problem is lack of sun, too much water and too much fertilizer. I keep my tarragon
outdoors. It's about 4" high now. While not evergreen, it lasts most of the year, and the dried suffices for those few months it's dormant. Plant it
deep in the pot with good soil. Don't overwater.

> > rosemary, and chives are evergreen, as is the oregano and parsley if we don't
> > get snow. Edrena
>
> Your parsley lasts?
> Mine always gets eaten by baby swallowtails. I grow it just for them and
> I buy fresh bunches from the grocery store for drying for me. <lol>

Yeah, the curly is hardier I think. One year had a whole border of parsleyparsleyparsley. I fed those homeless migrants that year too! I had enuf
to share.
Edrema

Katra wrote:

> In article >,
> Wayne Boatwright > wrote:
> > On Thu 03 Mar 2005 11:41:48a, Katra wrote in rec.food.cooking:
> >
> > > What kind of cacti?
> > > I'm just getting started on it in my greenhouse and have a nice small
> > > collection of mixed cacti, and several San Pedros. I've also managed to
> > > start some Trichocereus peruvianus from seed. I think I've got at least
> > > 50 of those that are nearly an inch tall now. :-) They eventually reach
> > > 5 to 6 meters.
> >
> > Uh, don't ask me for the Latin names! :-) We're currently in a rental
>
> <giggles> I only know the latin names of the ones I am propagating for
> profit... I eventually want to look the others up and get them tagged.
>
> The other one I propagate is Trichocereus pachanoi, otherwise known as
> San Pedro. It's fast growing and a popular landscaping plant. I paid a
> small fortune for my original stock. $50.00 and $75.00 each for large 2
> and 3 branched ones.
>
> Here are my initial cutting results. I will be removing the buds as soon
> as the weather dries out, callusing them and planting them in their own
> pots, and will re-trim the stumps to get them to produce more buds. I
> made long cuttings from the center cuts just to do that:
> http://home.centurytel.net/Katraslin...SanPedros1.jpg
> You can see a couple of uncut large ones in the back on the right.
>
> > house, but we brought all of our specimen pieces from our previously owned
> > house and will relocate them again next winter when we move into our own
> > home. We have a 12' saguaro, three varieties of prickly pear, a large
> > cluster of snowpoles, a totem pole, 2 jumping cholla, 3 teddy bear cholla,
> > an Arizona barrel, 3 golden barrel, 5 varieties of agaves, and a large
> > pencil plant (the last two are succulents, I believe). We left behind our
>
> I would give my eye teeth for a baby saguaro! <sigh>
> Jumping cactus ane prickly pear are native to the area, but I still want
> to add a jumping cactus to my collection so I have to go out and get
> one. I have one thornless prickly pear and look forward to them blooming!
>
> Arizona barrels are also cool. Sounds like a nice collection! Have you
> done any propagation or grafting?

Well, y'all have shamed me into finding out the names of my leetle cactus garden. All have unusual shapes, the opuntia can stay out in the desert
where they belong.
Edrena

The Joneses wrote:

> Katra wrote:
>
> > In article >,
> > The Joneses > wrote:
> > > Katra wrote:
> > >
> > > > Clipped most of the discussion
> > >
> > > Here in the high desert, we get freezing temps and I have to move some of the
> > > more frost tender cacti & succulents indoors in the winter. I've got
> >
> > Trouble is is that herbs don't do well indoors. I've tried it. At least
> > not in larger pots. Some seem to do ok in the greenhouse and I kept
> > fresh basil in there over the winter this time and that was so nice to
> > have! I adore fresh basil.
> > I still can't seem to keep tarragon alive. <sigh> I'm going to get
> > serious about looking for Mexican marigold since that is supposed to be
> > FAR more hardy, and is a tarragon substitute.
>
> I kept herbs on a rolling cart in the garage. I feel the problem is lack of sun, too much water and too much fertilizer. I keep my tarragon
> outdoors. It's about 4" high now. While not evergreen, it lasts most of the year, and the dried suffices for those few months it's dormant. Plant it
> deep in the pot with good soil. Don't overwater.
>
> > > rosemary, and chives are evergreen, as is the oregano and parsley if we don't
> > > get snow. Edrena
> >
> > Your parsley lasts?
> > Mine always gets eaten by baby swallowtails. I grow it just for them and
> > I buy fresh bunches from the grocery store for drying for me. <lol>
>
> Yeah, the curly is hardier I think. One year had a whole border of parsleyparsleyparsley. I fed those homeless migrants that year too! I had enuf
> to share.
> Edrema

Now how on earth did that long wrap happen? I changed the wrap width and all. On my reader it wraps just fine. I rebooted, maybe that'll work.
Edrena

Katra wrote:
> In article . com>,
> "Sheldon" > wrote:
>
> > Katra wrote:
> > >
> > > So, dad bought 2 nice big beautiful bundles of Asparagus! I had a
lot
> > of
> > > older produce that I really needed to use up first, plus there
were
> > > about 2 days worth of leftovers in the 'frige.
> >
> > Coulda prepared the Asparagus Guacamole I posted yesterday... it's
very
> > low calorie but tastes rich and delicious... and freezes well. Of
> > course I woulda just used the bodies, the asparagus tips woulda
been
> > immediately stir fried and topped a sharp cheddar omelet... I'll
even
> > load up a ham n' swiss sandwich with raw aspara-tips... spicey
brown
> > mustard, swiss, ham, shreadded lettuce, aspara-tips, lotsa mayo...
> > bread of course. Thinking you can try a ham n' swiss with the
> > asparagus guacamole and save the mayo calories.
> >
>
> Funny you should say that. :-)
>
> I usually save the tough asparagus stems in the freezer until I have
a
> bunch of them. When they thaw, they are soft enough to run thru the
> Victorio strainer and get lots of yummy asparagus mush!

Hehe, I sometimes snap off those ends in the store, then I don't have
to pay for all that superfluous poundage... I don't think it's fair
when the asparagus are harvested with so much stem that about half the
weight is essentilly only good for the composter, especially so with
the thicker asparagus... the
produce department should trim off the obvious waste before they're
displayed... I mean like how'd yoose like it if when you bought bananas
they weighed them with the stalk. Of course now I just know some wise
ass is gonna say if they trimmed the stems closer then asparagus prices
would be higher. But actually they are harvested with a portion of the
stem for shipping. Asparagus stalks are harvested long before they're
fully matured. They're packed in special cartons with about 5"
headroom, because asparagus continue to grow in transit, about 3-4
inches, which is why they're packed
upright/erect. The extra stem is there to support the stalks and are
supposed to be trimmed at the point of sale before weighing... that's
how it was done in years gone by, in fact all produce was inspected and
trimmed by the greengrocer, they didn't want to cheat customers, they
wanted your repeat business. Nowadays no shopkeeper cares a w/shit
about the
customer or the quality of their merchandise, all they want is to pick
your pockets as much as they can before you drop dead.

On Fri, 4 Mar 2005, Sheldon wrote:

>
> Katra wrote:
>> In article . com>,
>> "Sheldon" > wrote:
>>
>>> Katra wrote:
>>>>
>>>> So, dad bought 2 nice big beautiful bundles of Asparagus! I had a
> lot
>>> of
>>>> older produce that I really needed to use up first, plus there
> were
>>>> about 2 days worth of leftovers in the 'frige.
>>>
>>> Coulda prepared the Asparagus Guacamole I posted yesterday... it's
> very
>>> low calorie but tastes rich and delicious... and freezes well. Of
>>> course I woulda just used the bodies, the asparagus tips woulda
> been
>>> immediately stir fried and topped a sharp cheddar omelet... I'll
> even
>>> load up a ham n' swiss sandwich with raw aspara-tips... spicey
> brown
>>> mustard, swiss, ham, shreadded lettuce, aspara-tips, lotsa mayo...
>>> bread of course. Thinking you can try a ham n' swiss with the
>>> asparagus guacamole and save the mayo calories.
>>>
>>
>> Funny you should say that. :-)
>>
>> I usually save the tough asparagus stems in the freezer until I have
> a
>> bunch of them. When they thaw, they are soft enough to run thru the
>> Victorio strainer and get lots of yummy asparagus mush!
>
> Hehe, I sometimes snap off those ends in the store, then I don't have
> to pay for all that superfluous poundage... I don't think it's fair
> when the asparagus are harvested with so much stem that about half the
> weight is essentilly only good for the composter, especially so with
> the thicker asparagus... the
> produce department should trim off the obvious waste before they're
> displayed... I mean like how'd yoose like it if when you bought bananas
> they weighed them with the stalk. Of course now I just know some wise
> ass is gonna say if they trimmed the stems closer then asparagus prices
> would be higher. But actually they are harvested with a portion of the
> stem for shipping. Asparagus stalks are harvested long before they're
> fully matured. They're packed in special cartons with about 5"
> headroom, because asparagus continue to grow in transit, about 3-4
> inches, which is why they're packed
> upright/erect. The extra stem is there to support the stalks and are
> supposed to be trimmed at the point of sale before weighing... that's
> how it was done in years gone by, in fact all produce was inspected and
> trimmed by the greengrocer, they didn't want to cheat customers, they
> wanted your repeat business. Nowadays no shopkeeper cares a w/shit
> about the
> customer or the quality of their merchandise, all they want is to pick
> your pockets as much as they can before you drop dead.

what planet you from, sheldon? good housekeeping's directions (circa
1950's) include cutting off any woody portion.

i'd say that's reasonable evidence that greengrocers didn't normally cut
it off.

lena

Lena B Katz wrote:
> On Fri, 4 Mar 2005, Sheldon wrote:
> [snip]
> > Hehe, I sometimes snap off those ends in the store, then I don't
> > have to pay for all that superfluous poundage... [snip] The
> > extra stem is there to support the stalks and are
> > supposed to be trimmed at the point of sale before weighing...
> > that's how it was done in years gone by, [snip].
>
> what planet you from, sheldon? good housekeeping's directions (circa

> 1950's) include cutting off any woody portion.
>
> i'd say that's reasonable evidence that greengrocers didn't normally
> cut it off.
>
Naw, he was just trying to get someone riled up about how he cheats the
store.

-aem

aem wrote:
> Lena B Katz wrote:
> > On Fri, 4 Mar 2005, Sheldon wrote:
> > [snip]
> > > Hehe, I sometimes snap off those ends in the store, then I don't
> > > have to pay for all that superfluous poundage... [snip] The
> > > extra stem is there to support the stalks and are
> > > supposed to be trimmed at the point of sale before weighing...
> > > that's how it was done in years gone by, [snip].
> >
> > what planet you from, sheldon? good housekeeping's directions
(circa
>
> > 1950's) include cutting off any woody portion.
> >
> > i'd say that's reasonable evidence that greengrocers didn't
normally
> > cut it off.
> >
> Naw, he was just trying to get someone riled up about how he cheats
the
> store.
>
> -aem

Actually my point is about how the stores rip off the consumers, and to
show how Lena is one of the dumbest ****s ever to grace the portals of
RFC, and now how you by siding with the dumbest **** on the planet
deigns to being the dumbest of low IQ douche bags.

aem wrote:
> Lena B Katz wrote:
> > On Fri, 4 Mar 2005, Sheldon wrote:
> > [snip]
> > > Hehe, I sometimes snap off those ends in the store, then I don't
> > > have to pay for all that superfluous poundage... [snip] The
> > > extra stem is there to support the stalks and are
> > > supposed to be trimmed at the point of sale before weighing...
> > > that's how it was done in years gone by, [snip].
> >
> > what planet you from, sheldon? good housekeeping's directions
(circa
>
> > 1950's) include cutting off any woody portion.
> >
> > i'd say that's reasonable evidence that greengrocers didn't
normally
> > cut it off.
> >
> Naw, he was just trying to get someone riled up about how he cheats
the
> store.
>
> -aem

Actually my point is about how the stores rip off the consumers, and to
show how Lena is one of the dumbest ****s ever to grace the portals of
RFC, and now how you by siding with the dumbest **** on the planet
deigns to being the dumbest of low IQ douche bags.

aem wrote:
> Lena B Katz wrote:
> > On Fri, 4 Mar 2005, Sheldon wrote:
> > [snip]
> > > Hehe, I sometimes snap off those ends in the store, then I don't
> > > have to pay for all that superfluous poundage... [snip] The
> > > extra stem is there to support the stalks and are
> > > supposed to be trimmed at the point of sale before weighing...
> > > that's how it was done in years gone by, [snip].
> >
> > what planet you from, sheldon? good housekeeping's directions
(circa
>
> > 1950's) include cutting off any woody portion.
> >
> > i'd say that's reasonable evidence that greengrocers didn't
normally
> > cut it off.
> >
> Naw, he was just trying to get someone riled up about how he cheats
the
> store.
>
> -aem

Actually my point is about how the stores rip off the consumers, and to
show how Lena is one of the dumbest ****s ever to grace the portals of
RFC, and now how you by siding with the dumbest **** on the planet
deigns to being the dumbest of low IQ douche bags.

On Thu 03 Mar 2005 11:55:43p, Katra wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Thu 03 Mar 2005 11:41:48a, Katra wrote in rec.food.cooking:
>>
>> > What kind of cacti?
>> > I'm just getting started on it in my greenhouse and have a nice small
>> > collection of mixed cacti, and several San Pedros. I've also managed
>> > to start some Trichocereus peruvianus from seed. I think I've got at
>> > least 50 of those that are nearly an inch tall now. :-) They
>> > eventually reach 5 to 6 meters.
>>
>> Uh, don't ask me for the Latin names! :-) We're currently in a rental
>
> <giggles> I only know the latin names of the ones I am propagating for
> profit... I eventually want to look the others up and get them tagged.
>
> The other one I propagate is Trichocereus pachanoi, otherwise known as
> San Pedro. It's fast growing and a popular landscaping plant. I paid a
> small fortune for my original stock. $50.00 and $75.00 each for large 2
> and 3 branched ones.
>
> Here are my initial cutting results. I will be removing the buds as soon
> as the weather dries out, callusing them and planting them in their own
> pots, and will re-trim the stumps to get them to produce more buds. I
> made long cuttings from the center cuts just to do that:
>
> http://home.centurytel.net/Katraslin...SanPedros1.jpg
>
> You can see a couple of uncut large ones in the back on the right.

Very nice indeed!

>> house, but we brought all of our specimen pieces from our previously
>> owned house and will relocate them again next winter when we move into
>> our own home. We have a 12' saguaro, three varieties of prickly pear,
>> a large cluster of snowpoles, a totem pole, 2 jumping cholla, 3 teddy
>> bear cholla, an Arizona barrel, 3 golden barrel, 5 varieties of agaves,
>> and a large pencil plant (the last two are succulents, I believe). We
>> left behind our
>
> I would give my eye teeth for a baby saguaro! <sigh>
> Jumping cactus ane prickly pear are native to the area, but I still want
> to add a jumping cactus to my collection so I have to go out and get
> one. I have one thornless prickly pear and look forward to them
> blooming!
>
> Arizona barrels are also cool. Sounds like a nice collection! Have you
> done any propagation or grafting?

Heh! Are you kidding? I'm lucky the're alive and thriving. I'm plant
stupid.

>> orange, lemon, and limes trees, as well as our several varieties of
>> palms. Not enough room here, and both the move and interim maintenance
>> would have been a headache.
>
> Bummer tho'.:-(
>
>>
>> > Honestly, if you can grow cacti, you can grow herbs! They like warm
>> > temps. Mine are on the West side of the house where they stay fairly
>> > warm during the winter. Most of them are pretty easy as most herbs
>> > are "weeds". <G> Try some rosemary and sage at first. Those are
>> > friendly to a desert environment! So is dittany of crete, a type of
>> > oregano. Most parrot food mixes have dried chiles. :-)
>>
>> Until we move again, I haven't the space, time, patience, or
>> inclination to take on an herb garden. Too, while they might like warm
>> temps, our shadeless 110-115 degree summers might be pushing the
>> envelope. It's something I'd like to think about when we have our own
>> place and I can dedicate and customize space for a garden.
>
> All in good time eh?
> It's just there there is SUCH a difference between using fresh vs. dried
> herbs! There is no comparison in some cases, especially basil, and even
> Oregano.

I often buy small quantites of fresh green herbs for cooking, and
especially for non-cooked dishes. Otherwise, I rely on Penzey's.

>> > Parrots, like humans, don't make their own vitamin C so it needs to
>> > be in their diets. Peppers have vitamin C in them, and parrots love
>> > them! I also give her fresh citrus. Oranges and grapefruits. She
>> > loves them!
>> >
>> > Most predators (cats and dogs) make their own vitamin C so it does
>> > not need to be supplemented.
>> >
>> > Animal health 101. <G>
>>
>> Hmmm... I guess I never knew all that. I have owned nothing but cats
>> (currently 4) over the past 40 years.
>
> We have several cats....... :-)
> I grow fresh catnip for them!

Mine love catnip, and often get a good dried version. The 2 times I gave
them fresh catnip, all they did was puke. :-(


> Kat
>



--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 04 Mar 2005 07:32:37a, The Joneses wrote in rec.food.cooking:

> Katra wrote:
>
>> In article >,
>> Wayne Boatwright > wrote:
>> > On Thu 03 Mar 2005 11:41:48a, Katra wrote in rec.food.cooking:
>> >
>> > > What kind of cacti?
>> > > I'm just getting started on it in my greenhouse and have a nice
>> > > small collection of mixed cacti, and several San Pedros. I've also
>> > > managed to start some Trichocereus peruvianus from seed. I think
>> > > I've got at least 50 of those that are nearly an inch tall now. :-)
>> > > They eventually reach 5 to 6 meters.
>> >
>> > Uh, don't ask me for the Latin names! :-) We're currently in a
>> > rental
>>
>> <giggles> I only know the latin names of the ones I am propagating for
>> profit... I eventually want to look the others up and get them tagged.
>>
>> The other one I propagate is Trichocereus pachanoi, otherwise known as
>> San Pedro. It's fast growing and a popular landscaping plant. I paid a
>> small fortune for my original stock. $50.00 and $75.00 each for large 2
>> and 3 branched ones.
>>
>> Here are my initial cutting results. I will be removing the buds as
>> soon as the weather dries out, callusing them and planting them in
>> their own pots, and will re-trim the stumps to get them to produce more
>> buds. I made long cuttings from the center cuts just to do that:
>> http://home.centurytel.net/Katraslin...SanPedros1.jpg You can see a
>> couple of uncut large ones in the back on the right.
>>
>> > house, but we brought all of our specimen pieces from our previously
>> > owned house and will relocate them again next winter when we move
>> > into our own home. We have a 12' saguaro, three varieties of prickly
>> > pear, a large cluster of snowpoles, a totem pole, 2 jumping cholla, 3
>> > teddy bear cholla, an Arizona barrel, 3 golden barrel, 5 varieties of
>> > agaves, and a large pencil plant (the last two are succulents, I
>> > believe). We left behind our
>>
>> I would give my eye teeth for a baby saguaro! <sigh>
>> Jumping cactus ane prickly pear are native to the area, but I still
>> want to add a jumping cactus to my collection so I have to go out and
>> get one. I have one thornless prickly pear and look forward to them
>> blooming!
>>
>> Arizona barrels are also cool. Sounds like a nice collection! Have you
>> done any propagation or grafting?
>
> Well, y'all have shamed me into finding out the names of my leetle
> cactus garden. All have unusual shapes, the opuntia can stay out in the
> desert where they belong.
> Edrena

I assume you mean the teddy bear cholla variety of opuntia, although there
are others. While they're plentiful in some areas of AZ, they are
practically non-existent in my area. I love my teddy bears! :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 04 Mar 2005 03:25:03p, aem wrote in rec.food.cooking:

> Lena B Katz wrote:
>> On Fri, 4 Mar 2005, Sheldon wrote:
>> [snip]
>> > Hehe, I sometimes snap off those ends in the store, then I don't
>> > have to pay for all that superfluous poundage... [snip] The
>> > extra stem is there to support the stalks and are
>> > supposed to be trimmed at the point of sale before weighing...
>> > that's how it was done in years gone by, [snip].

How many years? 100? Never happened!

>> what planet you from, sheldon? good housekeeping's directions (circa
>
>> 1950's) include cutting off any woody portion.
>>
>> i'd say that's reasonable evidence that greengrocers didn't normally
>> cut it off.
>>
> Naw, he was just trying to get someone riled up about how he cheats the
> store.

As usual, he's just showing his ass. One of the few people whose farts
come out their mouth.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Thu 03 Mar 2005 11:55:43p, Katra wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> > Here are my initial cutting results. I will be removing the buds as soon
> > as the weather dries out, callusing them and planting them in their own
> > pots, and will re-trim the stumps to get them to produce more buds. I
> > made long cuttings from the center cuts just to do that:
> >
> > http://home.centurytel.net/Katraslin...SanPedros1.jpg
> >
> > You can see a couple of uncut large ones in the back on the right.
>
> Very nice indeed!

Thanks! :-)
They are my babies...
The balmy environment in the greehouse tho' has promoted scale and mealy
bug. :-( I'm torn between ordering a pint of ladybugs or going ahead and
getting some pyrethrin concentrate. I have some pet spiders in the
greenhouses so I'd have to be REALLY careful!

> >
> > Arizona barrels are also cool. Sounds like a nice collection! Have you
> > done any propagation or grafting?
>
> Heh! Are you kidding? I'm lucky the're alive and thriving. I'm plant
> stupid.

All in good time! :-)
There are TONS of websites on cactus propagation! That is where I've
been learning "how to" from. It's not that hard. Cactus is probably one
of the easiest plants on the planet to propagate. I only have very
moderate luck with perrenial propagation, but have nearly a 100% success
rate with cacti.

> >
> > All in good time eh?
> > It's just there there is SUCH a difference between using fresh vs. dried
> > herbs! There is no comparison in some cases, especially basil, and even
> > Oregano.
>
> I often buy small quantites of fresh green herbs for cooking, and
> especially for non-cooked dishes. Otherwise, I rely on Penzey's.

I understand... It's just soul satisfying to go and pluck fresh herbs to
use right away when you are cooking! I'm fixin' to make some fried rice
out of the rice I made last night, and I'm going to put some fresh curry
and basil, and maybe just a tad of rosemary since I intend to add
chopped chicken.

> >
> > We have several cats....... :-)
> > I grow fresh catnip for them!
>
> Mine love catnip, and often get a good dried version. The 2 times I gave
> them fresh catnip, all they did was puke. :-(

<lol> Well, fresh greens can do that I guess. Mine will do that with
"kitty greens" wheatgrass, but not with catnip so much.

Yours must have had some hairball issues?

>
>
> > Kat
> >

--
K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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In article >,
The Cook > wrote:

> Katra > wrote:
>
>
> >Trouble is is that herbs don't do well indoors. I've tried it. At least
> >not in larger pots. Some seem to do ok in the greenhouse and I kept
> >fresh basil in there over the winter this time and that was so nice to
> >have! I adore fresh basil.
> >
> >I still can't seem to keep tarragon alive. <sigh> I'm going to get
> >serious about looking for Mexican marigold since that is supposed to be
> >FAR more hardy, and is a tarragon substitute.
>
> I just got Mexican Marigold seeds from Pinetree Seeds. $.95 for a
> packet. http://www.superseeds.com/home.htm

Thanks for that! :-)
I'm trying to find it growing in 4" pots tho'. Might try "It's about
Thyme" nursery in Austin this spring and see if they are going to get
any.

I've had problems groing some stuff from seeds, but now that I have the
greenhouses, that will hopefully change!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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In article >,
The Joneses > wrote:

> Katra wrote:
>
> > In article >,
> > The Joneses > wrote:
> > > Katra wrote:
> > >
> > > > Clipped most of the discussion
> > >
> > > Here in the high desert, we get freezing temps and I have to move some of
> > > the
> > > more frost tender cacti & succulents indoors in the winter. I've got
> >
> > Trouble is is that herbs don't do well indoors. I've tried it. At least
> > not in larger pots. Some seem to do ok in the greenhouse and I kept
> > fresh basil in there over the winter this time and that was so nice to
> > have! I adore fresh basil.
> > I still can't seem to keep tarragon alive. <sigh> I'm going to get
> > serious about looking for Mexican marigold since that is supposed to be
> > FAR more hardy, and is a tarragon substitute.
>
> I kept herbs on a rolling cart in the garage. I feel the problem is lack of
> sun, too much water and too much fertilizer. I keep my tarragon
> outdoors. It's about 4" high now. While not evergreen, it lasts most of the
> year, and the dried suffices for those few months it's dormant. Plant it
> deep in the pot with good soil. Don't overwater.

That might be my problem! I usually get it in 4" pots and plant it
level. I'll try planting it deeper then, thanks! :-)

>
> > > rosemary, and chives are evergreen, as is the oregano and parsley if we
> > > don't
> > > get snow. Edrena
> >
> > Your parsley lasts?
> > Mine always gets eaten by baby swallowtails. I grow it just for them and
> > I buy fresh bunches from the grocery store for drying for me. <lol>
>
> Yeah, the curly is hardier I think. One year had a whole border of
> parsleyparsleyparsley. I fed those homeless migrants that year too! I had
> enuf
> to share.
> Edrema

Cute little beasties aren't they? <lol>
I love the way they "threaten" by rearing back and spreading their
antennae. The adults are soooo pretty too. I also grow some Anise for
them to munch. I have no use for anise personally so they are welcome to
all of it and it's easy to grow.

>
>

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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In article .com>,
"Sheldon" > wrote:

> Katra wrote:
> > In article . com>,
> > "Sheldon" > wrote:
> >
> > > Katra wrote:
> > > >
> > > > So, dad bought 2 nice big beautiful bundles of Asparagus! I had a
> lot
> > > of
> > > > older produce that I really needed to use up first, plus there
> were
> > > > about 2 days worth of leftovers in the 'frige.
> > >
> > > Coulda prepared the Asparagus Guacamole I posted yesterday... it's
> very
> > > low calorie but tastes rich and delicious... and freezes well. Of
> > > course I woulda just used the bodies, the asparagus tips woulda
> been
> > > immediately stir fried and topped a sharp cheddar omelet... I'll
> even
> > > load up a ham n' swiss sandwich with raw aspara-tips... spicey
> brown
> > > mustard, swiss, ham, shreadded lettuce, aspara-tips, lotsa mayo...
> > > bread of course. Thinking you can try a ham n' swiss with the
> > > asparagus guacamole and save the mayo calories.
> > >
> >
> > Funny you should say that. :-)
> >
> > I usually save the tough asparagus stems in the freezer until I have
> a
> > bunch of them. When they thaw, they are soft enough to run thru the
> > Victorio strainer and get lots of yummy asparagus mush!
>
> Hehe, I sometimes snap off those ends in the store, then I don't have
> to pay for all that superfluous poundage... I don't think it's fair
> when the asparagus are harvested with so much stem that about half the
> weight is essentilly only good for the composter, especially so with
> the thicker asparagus... the
> produce department should trim off the obvious waste before they're
> displayed... I mean like how'd yoose like it if when you bought bananas
> they weighed them with the stalk. Of course now I just know some wise
> ass is gonna say if they trimmed the stems closer then asparagus prices
> would be higher. But actually they are harvested with a portion of the
> stem for shipping. Asparagus stalks are harvested long before they're
> fully matured. They're packed in special cartons with about 5"
> headroom, because asparagus continue to grow in transit, about 3-4
> inches, which is why they're packed
> upright/erect. The extra stem is there to support the stalks and are
> supposed to be trimmed at the point of sale before weighing... that's
> how it was done in years gone by, in fact all produce was inspected and
> trimmed by the greengrocer, they didn't want to cheat customers, they
> wanted your repeat business. Nowadays no shopkeeper cares a w/shit
> about the
> customer or the quality of their merchandise, all they want is to pick
> your pockets as much as they can before you drop dead.
>

If I were to break off the ends before leaving the store, what would I
use for soup??? :-)

--
K.

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On Sat 05 Mar 2005 12:12:53p, Katra wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Thu 03 Mar 2005 11:55:43p, Katra wrote in rec.food.cooking:
>>
>> > In article >,
>> > Wayne Boatwright > wrote:
>> >
>> > Here are my initial cutting results. I will be removing the buds as
>> > soon as the weather dries out, callusing them and planting them in
>> > their own pots, and will re-trim the stumps to get them to produce
>> > more buds. I made long cuttings from the center cuts just to do that:
>> >
>> > http://home.centurytel.net/Katraslin...SanPedros1.jpg
>> >
>> > You can see a couple of uncut large ones in the back on the right.
>>
>> Very nice indeed!
>
> Thanks! :-)
> They are my babies...
> The balmy environment in the greehouse tho' has promoted scale and mealy
> bug. :-( I'm torn between ordering a pint of ladybugs or going ahead and
> getting some pyrethrin concentrate. I have some pet spiders in the
> greenhouses so I'd have to be REALLY careful!

I'd go for the ladybugs. They're such pretty little things. When we
lived in Ohio I bought some and bought a ladybug house where they thrived.

>> >
>> > Arizona barrels are also cool. Sounds like a nice collection! Have
>> > you done any propagation or grafting?
>>
>> Heh! Are you kidding? I'm lucky the're alive and thriving. I'm plant
>> stupid.
>
> All in good time! :-)
> There are TONS of websites on cactus propagation! That is where I've
> been learning "how to" from. It's not that hard. Cactus is probably one
> of the easiest plants on the planet to propagate. I only have very
> moderate luck with perrenial propagation, but have nearly a 100% success
> rate with cacti.

I guess it depends on what you consider propagating. I've taken
individual pads from prickly pear and broken sections from the chollas and
let them dry a couple of days. Then just plopped them in the ground and
they've grown with no problem.

>> >
>> > All in good time eh?
>> > It's just there there is SUCH a difference between using fresh vs.
>> > dried herbs! There is no comparison in some cases, especially basil,
>> > and even Oregano.
>>
>> I often buy small quantites of fresh green herbs for cooking, and
>> especially for non-cooked dishes. Otherwise, I rely on Penzey's.
>
> I understand... It's just soul satisfying to go and pluck fresh herbs to
> use right away when you are cooking! I'm fixin' to make some fried rice
> out of the rice I made last night, and I'm going to put some fresh curry
> and basil, and maybe just a tad of rosemary since I intend to add
> chopped chicken.
>
>> >
>> > We have several cats....... :-)
>> > I grow fresh catnip for them!
>>
>> Mine love catnip, and often get a good dried version. The 2 times I
>> gave them fresh catnip, all they did was puke. :-(
>
> <lol> Well, fresh greens can do that I guess. Mine will do that with
> "kitty greens" wheatgrass, but not with catnip so much.
>
> Yours must have had some hairball issues?

On rare occasion. Generally they have no problem.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Sat 05 Mar 2005 12:12:53p, Katra wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Thu 03 Mar 2005 11:55:43p, Katra wrote in rec.food.cooking:
> >>
> >> > In article >,
> >> > Wayne Boatwright > wrote:
> >> >
> >> > Here are my initial cutting results. I will be removing the buds as
> >> > soon as the weather dries out, callusing them and planting them in
> >> > their own pots, and will re-trim the stumps to get them to produce
> >> > more buds. I made long cuttings from the center cuts just to do that:
> >> >
> >> > http://home.centurytel.net/Katraslin...SanPedros1.jpg
> >> >
> >> > You can see a couple of uncut large ones in the back on the right.
> >>
> >> Very nice indeed!
> >
> > Thanks! :-)
> > They are my babies...
> > The balmy environment in the greehouse tho' has promoted scale and mealy
> > bug. :-( I'm torn between ordering a pint of ladybugs or going ahead and
> > getting some pyrethrin concentrate. I have some pet spiders in the
> > greenhouses so I'd have to be REALLY careful!
>
> I'd go for the ladybugs. They're such pretty little things. When we
> lived in Ohio I bought some and bought a ladybug house where they thrived.

Yes, they are indeed!
Generally, purchasing ladybugs is a waste of money as they tend to just
fly away, but in an enclosed greenhouse, it might just be worth it! And
they are the best choice I think for controlling scale and mealies. ;-)

I'll have to rinse off the San Pedro's tho' before they arrive. They
currently have a light coating of dried sevin spray on them to control
the crawling stage of scale. I really cannot afford to lose those as I
have WAY too much invested in them!

I'll hit up one of the gardening websites tonight and place an order for
ladybugs... They are not terribly expensive!
Excellent little predators.

>
> >> >
> >> > Arizona barrels are also cool. Sounds like a nice collection! Have
> >> > you done any propagation or grafting?
> >>
> >> Heh! Are you kidding? I'm lucky the're alive and thriving. I'm plant
> >> stupid.
> >
> > All in good time! :-)
> > There are TONS of websites on cactus propagation! That is where I've
> > been learning "how to" from. It's not that hard. Cactus is probably one
> > of the easiest plants on the planet to propagate. I only have very
> > moderate luck with perrenial propagation, but have nearly a 100% success
> > rate with cacti.
>
> I guess it depends on what you consider propagating. I've taken
> individual pads from prickly pear and broken sections from the chollas and
> let them dry a couple of days. Then just plopped them in the ground and
> they've grown with no problem.

<lol> That is "propagation". <G>
Vegetative reproduction......

That is what I intend to do with the SP's. You saw the buds growing on
the cuttings? I'll just break those off, dip them into rooting compound
and an anti-fungal powder, and let them dry/callus for about a week.
Then I'll stick them into new pots. I'll then slice a thin slice off the
top of the cutting/stump that I broke them off of, dust it with a little
anti-fungal powder and let them grow. They will sprout a new bud in
about 3 weeks.

>
> >> >
> >> > All in good time eh?
> >> > It's just there there is SUCH a difference between using fresh vs.
> >> > dried herbs! There is no comparison in some cases, especially basil,
> >> > and even Oregano.
> >>
> >> I often buy small quantites of fresh green herbs for cooking, and
> >> especially for non-cooked dishes. Otherwise, I rely on Penzey's.
> >
> > I understand... It's just soul satisfying to go and pluck fresh herbs to
> > use right away when you are cooking! I'm fixin' to make some fried rice
> > out of the rice I made last night, and I'm going to put some fresh curry
> > and basil, and maybe just a tad of rosemary since I intend to add
> > chopped chicken.
> >
> >> >
> >> > We have several cats....... :-)
> >> > I grow fresh catnip for them!
> >>
> >> Mine love catnip, and often get a good dried version. The 2 times I
> >> gave them fresh catnip, all they did was puke. :-(
> >
> > <lol> Well, fresh greens can do that I guess. Mine will do that with
> > "kitty greens" wheatgrass, but not with catnip so much.
> >
> > Yours must have had some hairball issues?
>
> On rare occasion. Generally they have no problem.

Heh. My long haired ones barf hairballs weekly. The short haired ones
don't have much of a problem......

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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