Harvesting In Lean Times

Yeah mon! That was my joyful exclamation as I reaped my first pineapple from my own backyard Saturday. It was the size of a grapefruit, with a Borinquen sunset color and sweet to the core like brown sugar.

You can do the same. I have over a dozen other pineapple plants at various stages of growth on my 40 acres (and a mule). Some are in pots, while others are in the ground. So, next time you buy a pinapple, cut off the top (the part with the green leaves) about 1/2 inch down into the fruit. You then make a hole deep enough to cover the 1/2 inch fruit base part and cover up to the leaves with dirt.

Please, don't stop there. Next time you are at the garden shop or even at the vegetable section of your supermarket pick up some fresh herb plants. Parsley, basil, oregano, cilantro, green onions and dill are all easy to grow. You can also do tomatoes and squash.

I also have a Pondersa lemon tree. These trees grow about three feet and, at the moment, my tree has six lemons and lots of buds. My brother Clunis has two grafted mango trees in his yard, and he was born with a brown thumb! So get out there before the summer is over. How about a garden salad recipe before I leave you?


Garden Salad
3 lbs. potatoes (about 6 large)
1 cup celery, chopped
1 cup carrots, shredded
1/2 cup green onions, sliced
2 tbsp. fresh parsley, chopped
1 cup cottage cheese
3/4 cup low fat milk
3 tbsp. lime juice
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. white pepper
1/2 tsp. dill, diced
2 tbsp. cider vinegar

1. Wash potatoes, boil in jackets until tender about 20 minutes. Cool, peel and cut into 1/2-inch cubes. Add celery, carrots, green onions and parsley.

2. In blender, blend cottage cheese, milk, and rest of ingredients. Chill for 1 hour.

3. Pour dairy mixture over vegetables; refrigerate 30 minutes before serving.