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Experienced gardeners are well aware of this reality and have even come to enjoy the ephemeral nature of their outdoor spaces.
gardening experts
Peach trees are a great choice for slightly advanced beginner gardeners. They can thrive in USDA grow zones 5-9, making them suitable for a wide range of climates. Peach trees are adaptable, forgiving of different soil conditions, and relatively low maintenance. They require full sun but can tolerate partial shade. Regular watering and proper pruning are important, but both can be easily learned. Peach trees offer a rewarding experience with beautiful blossoms in spring and a bountiful harvest of juicy peaches in the summer. Their manageable size makes them easier to maintain and harvest compared to larger fruit trees. Overall, peach trees are a beginner-friendly option for those looking to add a fruitful addition to their backyard garden.Some examples of fruit trees that are friendly for relative beginners are the White Lady Peach, Reliance Peach, and Contender Peach. These varieties are self-pollinating, meaning they do not require another tree for fruit production, although some varieties may benefit from a companion tree for increased fruit yield. Nevertheless, all three types are capable of producing fruit on their own.
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I’m sure you must be looking at this picture, thinking, “Obviously, this is an orange tree.” And you would be correct. But last year, I didn’t have an orange tree. I had a tree filled with bright green orbs all over, and I plucked them all at this stage, thinking they were limes. Don’t laugh. When I moved into my house last summer, most of the fruit trees were not in good shape. The previous owners had said the mulberry was barely fruiting, and the avocado tree — despite being at least a couple decades old — gave them less than a dozen avocados. So when I bit into my “lime” and found it dry and bitter, I blamed it on poor fertilization. Or poor watering. Or maybe it was still a little unripe — never considering that maybe it was still a lot unripe! After I harvested all those awful limes, after I squeezed them over fish tacos and dunked them into beer, I found out that the tree was, in fact, a Valencia orange tree. And the few fruits I had left on the tree because I couldn’t reach them eventually ripened to a brilliant orange color, with the sweetest, juiciest flesh inside. This year, I finally have an orange tree! Perfectly round, tender fruits dangle like Christmas ornaments from tree branches. Winter citrus always perks me up after feeling a little sad that the bounty of summer has passed. Now that I’ll have a real harvest of oranges soon, I need to start conditioning my arms for all the juicing I’ll be doing!
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When it comes to superfoods, you probably think of things like kale, broccoli, blueberries, and acai berries. But I bet you’ve never heard of banana flowers as a superfood! The large edible blossoms from banana plants are actually used like a vegetable, and surprise—they don’t taste like banana fruit. Have you ever seen a banana plant in bloom? Its flowers are among the most unusual in the plant kingdom! A fact that many folks aren’t aware of is that these flowers are also edible and considered a delicacy. Banana flowers are widely used in Southeast Asian cooking, as well as in other parts of the world where banana plants grow. If you’ve never tried banana flower before, you should. Let’s have a look at what these strange blooms actually are, how to harvest them, and how to prepare them! What are banana flowers? Also known as a banana blossom or banana heart, what we call the banana flower is found on both wild and cultivated species of banana plants (Musa). The large flower bud actually consists of the male part of a banana plant’s bloom, as well as a cluster of dark reddish-purple modified leaves (called bracts) that protect it. The bud is large and teardrop-shaped. When a banana plant flowers, it produces a long stalk called a rachis, which hangs downward. The flower bud, which can be quite large and weighs up to a pound, dangles at the bottom of this stalk. Located above it are the female flowers, plus their ovaries: clusters of developing bananas, also called “hands.” (As you might’ve guessed, individual bananas are known as “fingers.”) While most banana blossoms you’ll find are purple- or maroon-colored, pink and yellow banana blossoms also exist. These flowers are found on ornamental species (such as Musa ornata), wild species (such as Musa velutina), or cold-hardy species (such as Musa basjoo). While all of their flowers are edible, the plants themselves are not as common (or are grown in climates that are not conducive to flowering), so you don’t see often pink and yellow banana blossoms used in cooking. Are banana flowers edible? If you peel away a banana flower’s typical purple-red outer bracts and lighter pink inner bracts, you’ll find a pale, soft core. As with an artichoke (which these flowers are pretty reminiscent of), the outer bracts of the banana blossom are technically edible, but not worth the trouble. They’re just too tough. Other parts, however, have a more pleasing texture and can be eaten: The pale heart The pale inner leaves The elongated florets You’ll find recipes for these different parts of the banana flower wherever in the world banana plants naturally grow. They’re surprisingly versatile, and every culture has its own approach to them! What do banana flowers taste like? Surprise: Banana flower hearts don’t taste like banana. They’re actually kind of bitter, especially the less tender parts, but this bitter flavor is easy enough to eliminate by soaking the flower components in water with some salt and lemon juice. Once you’ve soaked the banana blossom parts, the heart will have a neutral flavor and soft layered texture. Its taste and mouthfeel are often compared to something like palm hearts (the soft edible core of a palm tree) or bamboo shoots (edible young bamboo sprouts). It’s flaky and very lightly crunchy, and used more like a vegetable than a fruit. The florets (male flowers) located between the bracts also taste quite mild, although they have somewhat of a sweet and floral aroma.
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Think all your garden planting has to be done in spring? Not so! Fall is actually an ideal time to plant spring-flowering bulbs, trees, shrubs, and other ornamental and edible perennials, since cooler weather, fewer pests, and warmer soil mean less stress and faster growth for new plants. Spring tends to get all the attention when it comes to new plantings. But after a sweltering summer, I so look forward to planting in fall when the air is cooler (making it easier on my garden and me) but the soil is still warm to encourage roots to grow before the ground freezes. If you’ve been struggling all summer with pests and diseases, the good news is they are much less of an issue in fall. And in my area, we start getting some nice soaking rains as the seasons turn, helping to water in the new garden. One of my favorite “tricks” for filling in a landscape on the cheap is planting perennials in the fall. (Yes, even in my hardiness zone 5 microclimate that gets snow—I live in the high desert of Central Oregon.) All of my local stores start putting their remaining inventory on clearance in late summer, so I can snap up quite a few deals on flower bulbs, trees, shrubs, and other perennials. (Of course, that also means I can’t be as picky with the selection, but what I can’t find locally, I source online—where many of my favorite sites also offer end-of-season sales.) If you get these plants in the ground before your area gets hit with a hard frost, you’ll be treated to beautiful blooms and color in the spring!
Read MoreFind and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, and how-tos based on the food you love and the friends you follow.
We’re hot and spicy… literally!
A skinny version of everyone’s favorite comfort food. It’s quick, easy, healthy and nutritious! Win-win all around!
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"This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!"
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Say hello to the easiest beef and broccoli! No fuss, less dishes yet it’s 10000x better than take-out. Win-win!
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The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.
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