Comments on: stashing the sweet potatoes, in curry-in-a-hurry

By: Margaret

Margaret — Sat, 21 Nov 2009 21:48:46 +0000

Welcome, Janet; nice to see you. Thanks for all the encouragement. As for Brussels sprouts, I started mine from seed in a 6-pack in April as I recall, and set them out here about 5 or 6 weeks later. They grow into shrublike plants, so leave room. One issue that I have had some past years is with insects pests (like all the cabbage relatives get) but not this rainy year. To prevent such things, you can grow them inside a floating row cover, but as I say they get so big eventually that's not so practical. Johnny's has a very good variety, 'Diablo,' and also growing instructions in more detail (click the tab on the bottom right of their page). I enrich my vegetable beds with organic ingredients periodically but don't feed my plants specifically; these big plants appreciate fertile soil and also even watering (they loved this year). See you soon.

By: janet mavec

janet mavec — Sat, 21 Nov 2009 17:01:32 +0000

hi margaret- i am so excited to read your new book- can not wait to have it in my hands. love your site too
in the meantime, can you talk about how to grow brussel sprouts- roasting Union Square -bought ones has made me want to grow them. For New Jersey, when do you sow the seeds? do they need fertilizing etc.
we miss you at wave hill janet

By: Margaret

Margaret — Thu, 19 Nov 2009 23:11:38 +0000

Welcome, Dawn. You are now my new favorite best-friend. :) Glad you doubled the spices (I did, too); I was afraid people might get overwhelmed, but I like it bigtime with the flavors. So I was cautious. Hope to see you here soon again.

By: Dawn

Dawn — Thu, 19 Nov 2009 20:53:44 +0000

I love, love, love curry and just made this dish to be served for dinner tonight and am letting it sit throughout the afternoon so the flavors meld. The house smells fabulous and I couldn’t resist eating a little bit. I doubled the chili powder, cardamom and garam masala spices with delicious results. Yes, chickpeas would be a nice “meaty” contribution. I will try that next time. Thanks for sharing such a great recipe, Margaret.

By: Margaret

Margaret — Wed, 18 Nov 2009 18:31:35 +0000

@Michele: Yes, of course, plenty of curry to share. :) Link ahead.