March 29th, 2011
May 16th, 2014
April 22nd, 2014
2 pounds yellow squash, sliced
1 cup water
2 small onions, minced
2 tbls. butter, melted
1 cup round buttery cracker crumbs, divided
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup bacon bits
1 jar pimiento, drained
1/4 tsp. salt
1/4 tsp. pepper
Combine squash and water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Drain well and mash; set aside. Saute onion in butter until tender. Combine onion, squash, 3/4 cup cracker crumbs, cheese and remaining ingredients. Spoon into a lightly greased 2-quart casserole. Sprinkle with remaining 1/4 cup cracker crumbs. Bake at 350 degrees for 45 minutes. Yield: 6 servings.
April 21st, 2014
Do you have these brown balls attached to your azaleas leaves? You may have a case of Azalea leaf gall. Azalea leaf gall can be green to a red-ish brown and is caused by a fungus. Don’t fear though, Azalea Leaf Gall isn’t serious and can be removed by simply using your fingers to break the leaf off.
April 12th, 2014
Q: Checking in to see if you have any cajun belles on their way yet or if I need to put something else in the spot I have open.
A: We have not been able to locate any cajun belles. If we cannot locate any, Johnny will be growing them next year.
As far as your cucumbers are concerned, if the cucumbers are broke below the leaves I would replace them.
April 2nd, 2014
March 30th, 2014
March 6th, 2014
February 25th, 2014
Shrimp Stuffed Mirliton
6 Tbs butter
1 1/2 tsp. Tony’s Seasoning (or your favorite Cajun seasoning)
1/2 cups onions, chopped
1 rib celery, chopped
1/4 cup bell pepper, chopped
1 jalapeno pepper seeded and minced
2 tsp. garlic, minced
1/2 cup green onions, chopped
1 Tbs. parsley chopped
1/2 lb. shrimp shelled, deveined and coarsely chopped
1/2 cup unseasoned bread crumbs
1/4 cup Parmesan cheese, grated
Boil mirlitons in a large pot of water until soft (about 45 minutes). Cut in half lengthwise and scoop out pulp, leaving at least 1/4″ all around and set aside.
Melt 4 Tbs. butter in a pan and sauté onion, celery and peppers with 1/2 tsp. of Tony’s seasoning until soft (5-10) minutes.
Add mirliton pulp, garlic, shrimp and remaining 2 Tbs. butter and cook for 2-r minutes until shrimp turn pink.
Stir in bread crumbs, green onions, parsley and remaining teaspoon of Tony’s. Remove from heat.
Place empty mirliton halves in a casserole dish and fill with mixture. Top with cheese and sprinkle with paprika or for a little more heat use cayenne pepper instead.
Place in a preheated 350 degree oven for about 45 minutes.
December 2nd, 2013
Christmas is coming quick and for those looking a great gift for that special gardener in your life, we have just the thing. The LSU 2014 Calendar has arrived and features beautiful pictures of Louisiana plants and gardening scenes along with helpful tips on growing Roses and composting. Each Calendar is $11.95.
Have a home orchard and need tips? Check out the Louisiana Fruit and Nut Production Guide put out by the LSU Ag Center. Filled with 84 full color pages with helpful tips for getting the most out of you fruit or nut producing trees. Each book is $20.
Christmas trees have arrived as well. We have Fraser, Noble, Douglas and Grand Firs this year. Come soon to get them while they’re fresh! We will have another shipment this week of Nobles, Douglas’, and Grands. For those that may be new to fresh Christmas trees: Douglas Firs are full with light needles and limbs. They also have a great sweet pine scent. Fraser Firs have more of the traditional Christmas Tree look. With a silver hue on the underside of the needles with , they have a sweet pine scent with a more of a citrus smell. Noble firs are what you may think a traditional Christmas tree looks like. When compared to a Douglas or Fraser, the smell isn’t so potent. Tubular fronds and strong limbs make it perfect for those heavy ornaments. Grand firs have the smell that resembles citrus the most. They are more of a hybrid between a noble and a fraser in shape.
Print this picture to receive 20% off your entire purchase (Includes Christmas Trees and Excludes all red star items)
We forgot something! Any gift card purchase $50 or over receives an LSU AgCenter Calendar!
One more thing, part of the proceeds from the open will go to Spay BR!
November 11th, 2013
Come in soon to get the best selection of Livingston seeds. Fresh seeds for this season like broccoli, cabbage, cauliflower, carrots, spinach, brussel sprouts, and beets have arrived. For those that like to get their seeds early, our Livingston Seed spring selection has arrived as well.
We have received our Louisiana Heirloom Mirletons this year as well, Joseph Boudreaux and Kevin Boutte are the varieties. Both are sourced in Louisiana and are a proven variety. With a bland flesh and a texture similar to a potato or a cucumber, they are great stuffed with seafood stuffing. Check out this Recipe from John Folse.
If you’re nervous about planting mirletons, don’t worry. Find a well raised, well drained bed and plant near a structure ( a hurricane fence or trellis does fine). Mulch heavily with leaves or pine straw to protect from the frost. When spring gets here, remove the mulch and fertilize with a vegetable fertilizer.
For those that can’t make it to Baton Rouge, give us a call at 225-272-6412 or shoot us an email at Naylorsbr@gmail.com. We’d be glad to facilitate shipping of mirletons.