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For Aphids I buy a couple of bags of ladybugs at the garden center. Works great!
- Thread starter marilynfl
- Start date
I have had an infestation....
but mine was some sort of scale. I first noticed that the leaves looked shiny and sticky and then I saw that they were dripping a clear syrupy substance. There were reddish clumps on the backs of leaves, near the center spine.
I did some research, and found a website that said I needed to spray with an horticultural soap or oil, then wipe the scales off the leaves with swabs dipped in alcohol.
I did all of the above. It took hours!
Guess what? The scale came back.
A gardener friend recommended that I buy an all natural 3-in-1 spray that is fungicide, insecticide and miticide. I found it at Home DEpot (also found concentrate at Wal-Mart) and have been using it ever since, with good results.
My kaffir lime has several groups of small fruit. I'm waiting to see if any of these get larger than peas. So far, none of the previous flowers have resulted in anything bigger than that.
but mine was some sort of scale. I first noticed that the leaves looked shiny and sticky and then I saw that they were dripping a clear syrupy substance. There were reddish clumps on the backs of leaves, near the center spine.
I did some research, and found a website that said I needed to spray with an horticultural soap or oil, then wipe the scales off the leaves with swabs dipped in alcohol.
I did all of the above. It took hours!
Guess what? The scale came back.
A gardener friend recommended that I buy an all natural 3-in-1 spray that is fungicide, insecticide and miticide. I found it at Home DEpot (also found concentrate at Wal-Mart) and have been using it ever since, with good results.
My kaffir lime has several groups of small fruit. I'm waiting to see if any of these get larger than peas. So far, none of the previous flowers have resulted in anything bigger than that.
luisa_calif
Well-known member
Tanglefoot! A blast from the past...I love the name of that stuff!
luisa_calif
Well-known member
Problem solved now, thanks to Marilyn!
luisa_calif
Well-known member
AH HA! mystery solved! I wonder what the aphids were after? Do they just sap suck?
REC: Saut
Sautéed East Coast Halibut with Coconut-Kaffir Lime Sauce
by Chef Seth Raynor and Chef Angela Raynor
Serves 4
* 4 6-ounce pieces of halibut, 2-inches thick
* 1 cup Garlic Lime Aioli, plus more for garnish
* 2 bags panko
* 1 lime
* 3 tablespoons minced ginger
* 1 stalk lemongrass, crushed and minced
* 10 Kaffir lime leaves, chopped, plus 20 more for garnish
* 6 black peppercorns
* 2 tablespoons canola oil
* 1/2 cup water
* 2 cans coconut milk (the Raynors recommend the Chaokho brand)
* 1/2 cup lime juice
* 1/4 cup fish sauce
* 1 teaspoon salt
* 1/4 cup palm sugar
* 4 purple potatoes, steamed, peeled and sliced lengthwise
* 4 Yukon gold potatoes, steamed, peeled and sliced lengthwise
* 1 bunch Chinese long beans, blanched
* 2 to 3 ounces morels, chopped and sautéed in a small amount of extra virgin olive oil, seasoned with salt and pepper
* 3 red jalapeños, cut into 1/4-inch coins, for garnish
* 1 bunch cilantro, leaves washed and spun dry, for garnish
* 1/2 cup sambal, for garnish
1. Pre-heat oven to 400°F.
2. In a saucepan over medium high heat, sauté ginger, lemongrass, Kaffir lime leaves, and peppercorns in canola oil, until fragrant and softened. Do not allow to color. Add water and coconut milk and bring to simmer. Steep over medium low heat for 15 minutes. Bring liquid back to a simmer and add lime juice, fish sauce, salt and palm sugar, stirring to dissolve. Add potatoes, beans, and mushrooms to the sauce and stir until heated through.
3. Season halibut with salt and pepper. Coat 1 side with generous amount of Garlic Lime Aioli and press into plate of panko. Heat oil in an oven-proof sauté pan over medium high heat. When hot, sear halibut, panko-side down, until nice crust is formed, about 1 to 2 minutes, flip and sear other side for about 1 to 2 minutes. Place halibut, panko-side up, in hot oven until cooked through, about 2 to 3 minutes.
4. To serve, place halibut in center of a shallow soup bowl. Spoon coconut-kaffir lime sauce around fillet. Garnish with jalapeño coins and cilantro. Spoon sambal and additional Garlic Lime Aioli, if desired, on top.
>This recipe appears in Episode #315.
Sautéed East Coast Halibut with Coconut-Kaffir Lime Sauce
by Chef Seth Raynor and Chef Angela Raynor
Serves 4
* 4 6-ounce pieces of halibut, 2-inches thick
* 1 cup Garlic Lime Aioli, plus more for garnish
* 2 bags panko
* 1 lime
* 3 tablespoons minced ginger
* 1 stalk lemongrass, crushed and minced
* 10 Kaffir lime leaves, chopped, plus 20 more for garnish
* 6 black peppercorns
* 2 tablespoons canola oil
* 1/2 cup water
* 2 cans coconut milk (the Raynors recommend the Chaokho brand)
* 1/2 cup lime juice
* 1/4 cup fish sauce
* 1 teaspoon salt
* 1/4 cup palm sugar
* 4 purple potatoes, steamed, peeled and sliced lengthwise
* 4 Yukon gold potatoes, steamed, peeled and sliced lengthwise
* 1 bunch Chinese long beans, blanched
* 2 to 3 ounces morels, chopped and sautéed in a small amount of extra virgin olive oil, seasoned with salt and pepper
* 3 red jalapeños, cut into 1/4-inch coins, for garnish
* 1 bunch cilantro, leaves washed and spun dry, for garnish
* 1/2 cup sambal, for garnish
1. Pre-heat oven to 400°F.
2. In a saucepan over medium high heat, sauté ginger, lemongrass, Kaffir lime leaves, and peppercorns in canola oil, until fragrant and softened. Do not allow to color. Add water and coconut milk and bring to simmer. Steep over medium low heat for 15 minutes. Bring liquid back to a simmer and add lime juice, fish sauce, salt and palm sugar, stirring to dissolve. Add potatoes, beans, and mushrooms to the sauce and stir until heated through.
3. Season halibut with salt and pepper. Coat 1 side with generous amount of Garlic Lime Aioli and press into plate of panko. Heat oil in an oven-proof sauté pan over medium high heat. When hot, sear halibut, panko-side down, until nice crust is formed, about 1 to 2 minutes, flip and sear other side for about 1 to 2 minutes. Place halibut, panko-side up, in hot oven until cooked through, about 2 to 3 minutes.
4. To serve, place halibut in center of a shallow soup bowl. Spoon coconut-kaffir lime sauce around fillet. Garnish with jalapeño coins and cilantro. Spoon sambal and additional Garlic Lime Aioli, if desired, on top.
>This recipe appears in Episode #315.
luisa_calif
Well-known member
I'm not sure why, I only have 6 or 7 messages in there. Keep trying or I can send you my email & you
As you & I are in the same time zone & I cleared them out sometime during the day yesterday, it's a mystery...
As you & I are in the same time zone & I cleared them out sometime during the day yesterday, it's a mystery...