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Betty Saenz
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- Leander, Texas
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Betty Saenz EcoBroker® Organic Front Yard Farmer
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It is getting too hot in Central Texas for most lettuce and greens but herbs are still strong. When it gets too hot the lettuces will "bolt" or go to seed. They send out flower stems which later become seeds and the tender, sweet greens become bit...
I had to wait about 2 years and that was from young plants, not seed. Now, I am very motivated to plant more!! I love artichokes and they are beautiful plants and flowers. I think I should have put more compost and coffee grounds on them from the ...
how long did you have to wait? I've just started globe artichokes from seed, and I know I'm in for a long wait.
After years, my globe artichokes finally budding out. They are beautiful plants I bought locally here in Leander, Texas at a nursery that has since closed. This was my first venture growing these. I don't know why they aren't more popular garden f...
I have just built my first garden here in TX. As a transplant from MN I have a lot to learn. I've been blogging about the whole process at http://inthekitchenandthegarden.blogspot.com.
Amy - I too built raised beds and filled them with Hill Count...
It seems we are back to drought conditions in Texas this year. We use lots of mulch and soaker hoses and drip irrigation. North Texas may be in a little better shape this year than the Austin area. Texas growing can be tough. I was spoiled when I ...
Profile Information
- What Kind of HOMEGROWN are You?
- Earth Mama, Cube Farmer, Dirt Under My Fingernails City Slicker, 100% Homegrown
- A bit about me:
- Sustainable living, urban organic gardener, misplaced country farm / ranch girl, equestrian, animal lover, Native Texan, walker, bicycle rider, EcoBroker, REALTOR- into all shades of GREEN
- Latest greatest meal cooked at home:
- new potatoes with oregano, zuchinni with hamburger & onions
- Currently reading
- The Complete Book of Edible Landscaping by Rosalind Creasy
- Currently listening to:
- Gypsy Kings, Bob Dylan
- My latest DIY project:
- Xeriscaping my front yard and adding foodscaping with veggies, fruit trees all the while putting the environment first using organic methods, saving water, interspersing natives.
- Web site I recommend
- http://BettySellsAustin.com
Betty Saenz's Photos
Betty Saenz's Blog
Organic Green Salad with Herbs & Cheese
It is getting too hot in Central Texas for most lettuce and greens but herbs are still strong. When it gets too hot the lettuces will "bolt" or go to seed. They send out flower stems which later become seeds and the tender, sweet greens become bitter. I took an organic packaged mixed greens salad from HEB Plus in Leander and added fresh, just snipped organic herbs which included Texas tarragon, parsley, 2 kinds of basil and dill from my organic front yard garden. I added some white crumbled Mexi… Continue
Posted on May 25, 2009 at 7:16pm —
My Globe Artichokes are FINALLY Budding Out!!!
After years, my globe artichokes finally budding out. They are beautiful plants I bought locally here in Leander, Texas at a nursery that has since closed. This was my first venture growing these. I don't know why they aren't more popular garden fare here. I understand California has mostly cornered the market on commercial artichoke growing. I want more artichoke plants now. The foilage alone is beautiful, I love to eat artichokes and as an added… Continue
Posted on May 24, 2009 at 4:42pm — 2 Comments
MORE Veggies Today
McIntye's in Georgetown this am- bought purple cabbage, spinach, several varieties of lettuce, strawberries, oriental greens- several varieties, arugula, dill seeds, radish seeds- diggin' out more water hog, useless St. Augustine (carpet) grass to grow more edibles right in my front yard.
Posted on October 23, 2008 at 4:24pm —
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Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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