Zone 5b Fig Tree, Year 2

Two year old Chicago Fig.

It's now well into year two for the little Chicago Hardy Fig Tree I planted in my backyard last spring, and it seems to be quite healthy despite dying back almost to the ground during the winter.

I am located on the border of USDA zones 5b and 6a, much north of where figs are usually grown. I was a little worried that this variety of fig wouldn't be as hardy as it's name suggested, but those fears seem to be unfounded. However, I cannot evaluate the claims that the roots can survive down to minus 30 Fahrenheit, my climate just doesn't get that cold. 

The top of the trunk received frost damage during the winter, so I cut it back to a foot tall and it's sent out lots of growth over the summer. I suspect the protection I gave it over the winter wasn't enough to fully insulate it from the weather (I separated a bale of hay and wrapped it aound the trunk).

I know some gardeners around here that say they bury theirs in a trench and others who say they don't protect them at all and let them grow back every year. After seeing how well this one has rebounded, I suspect the later strategy might be a viable option. Still, this fall I plan on protecting it again, but with more mass to insulate it.

I did get one fig develop towards the end of June. Then, I left it to ripen on the tree while I left on vacation for a week, expecting to be able to harvest it on my return...

Yeah, that was a bad idea. I don't know what ate it while I was gone, but I'm sure it enjoyed eating a fresh ripe fig. Still, I might just get a harvest from it sometime in the fall, before the first harvest.

Milano Calibro 9 (1972)

Ugo Piazza (Gastone Moschin) is a career criminal released onto the streets of Milan after spending three years in an Italian prison. He wants give up crime and run off somewhere quiet with his stripper former girlfriend, but he's got a little problem to clear up first; everyone in Milan believes that Ugo stole and hid $300,000 from a local crime lord called The Americano (Lionel Stander). With the Americano's hired thug, a greasy psychopath named Rocco (Mario Adorf) whose favorite method of murder seems to be high explovies, and the largely ineffectual police both harassing him at his every move, how will Ugo stay alive and out of prison long enough to enjoy his retirement from crime?

Milano Calibro 9 is the first installment of director Fernando Di Leo's Milieu Trilogy, with the other two being La Mala Ordina (1972) and Il Boss (1973), both of with I want to see after watching the first installment. With both a blood soaked intro and finale, this film is quite a ride, I recommend it!

Also known as Caliber 9

Spring Gardening Update, 2015

 The sage I planted last year is in bloom with pretty purple flowers. I've spent much of the last month planting: lettuce, radishes, spinach, dill, cilantro, massve amounts of chillies, and equally massive amounts of tomatoes, zuzucchini, melons, an squash. With luck, it'll be all-I-can-eat salsa in my kitchen this summer. 

Five Kung Fu Daredevil Heroes (1977)

Following the assassination of Manchu official, a top diplomat is sent to a stronghold along the Chinese-Russian border to negotiate for a supply of arms. Guarding the stronghold is the bearded (and treacherous) Captain Koo. Together with his aid, who wears an unconvincing grey wig,  Koo manipulates the situation with the Russians to his own benefit.  A group of 5 Anti-Manchu rebels team up to destroy the fortress and battle Captain Koo.

The audio and video are both poor quality, but are watchable. The film opens with plenty of action and slows down towards the middle of the story, but the big fight at the end is a lot of fun to watch (as is usual for this type of film).

Not to be confused with the 5 Venoms film of a similar name,  Shaolin Daredevils (1979).

imdb

Fall Garden Update.

September is almost over and in a few weeks it'll be time to clean up the garden for winter. But for now, my peppers are still producing, in particular my habeneros which finally started ripening this month.

Yes, they are quite spicy but they also have a wonderful flavor too.

Also, I've been freezing my garden herbs for the winter, and I have bags of mint, sage, and basil filling my freezer.

Finally, I planted a bag of crocus bulbs in the back yard. I can hardly wait until next spring for them to bloom!  

Chilies!

Freshly picked Anaheim chilies straight from my backyard. Of the chilies I planted this year, they have been the most productive by far.

These are destined to be roasted and added to a batch of queso fundido.

Zucchinni Gone Insane + Lunchtime = Tasty Squash Blossom Soup

My garden has been loving the frequent rains we've been getting so far this summer with my peppers, tomatoes, and sunflowers getting visibly bigger every day. And the creeping thyme in my front yard has aspirations of becoming the next kudzu (which surprises me, as it's in partial shade). But no plant in my garden has done quite as well as my zucchini. My zucchini has grown to gigantic proportions and currently has enormous dinner plate sized leaves. And I planted four of them this year.

Zucchini, like any other squash, have separate male and female flowers. Both types of flowers are edible, but the female flowers will grow into squash while the male will just wilt and drop off after a few days. So it makes sense to pinch off most (but not all) of the male flowers and cook with them. There are lots of ways to cook them; I've stuffed them with cheese and garlic and I've heard they make good quesadillas. But today, I wanted to eat a bowl of squash blossom soup.

The recipe I used was adapted from this article:
Caldo Xochitl con Flor de Calabaza

I halved the recipe and adapted it for what I had lying around.

4 cups Chicken Broth.
2 cans Chicken Breast.
1/2 cup cooked rice.
4 chilies en adobo, minced.
2 serrano peppers seeded and sliced.
1 sweet pepper.
About 1 cup roughly chopped squash blossoms.
Shredded Cheese for garnish.

I still cooked as directed in the recipe. It makes a nice brothy soup wish just the right amount of spiciness and the squash blossoms give it a wonderful freshness. I'll definitely make it again, but next batch of squash blossoms I pick I'm turning into quesodillas...

Spring 2014 Gardening Update