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Dusty miller gets its name from its gleaming, silvery white foliage. (This photo was taken
at the state capitol. The statue in the background is Eugene Talmadge.)

Consumer Qs, March 7, 2017

By Arty Schronce This email address is being protected from spambots. You need JavaScript enabled to view it.

Georgia Department of Agriculture

Editor’s note: “Consumer Qs” by Arty Schronce is written for gardeners throughout Georgia and may include plants not permitted in Big Canoe.  For Big Canoe Property Owners who may want to check whether a plant is allowed, please refer to the POA’s Approved Plant List

Question (Q): Do you have some suggestions for green foods for St. Patrick’s Day? I know I can use food coloring but I am looking for some things without the coloring, and preferably using locally grown products.

Answer (A): On March 17, most Georgians (especially those in Savannah and Dublin) are a little Irish. Grits and scrambled eggs at breakfast to desserts at suppertime may take on a green hue thanks to a few drops of food coloring. Traditional meals of corned beef and cabbage and Irish potatoes also abound.

For some Georgia greenery to brighten St. Patrick’s Day, visit a local farmers market. Spinach and arugula can be made into kelly green salads or put in a food processor and incorporated into your favorite dips. Blend some with ranch or buttermilk salad dressing. Arugula has a stronger flavor and can change the flavor of the dip or salad dressing, but spinach is mild and you may not even taste it. Kale, also still in season, is dark bluish green but becomes a more moderate green when processed with creamy, white foods. The leaves can be baked to make kale chips. Kale, collards or parsley can be combined with Georgia pecans to make a spring pesto to hold you over until summertime basil arrives. You’ll probably also find cabbage and Irish potatoes at farmers markets, and perhaps corned beef there as well.


You don’t have to tell your children that their special St. Patrick’s Day egg salad
sandwiches contain spinach.

Consider green egg salad. Combine mustard, mayonnaise and several handfuls of spinach in a food processer until smooth or a pesto-like consistency and mix with chopped hard-boiled eggs. It is a good way to get children to eat more spinach. The flavor of the eggs and other ingredients overpower the mild flavor of the spinach. You don’t have to tell your children there is a vegetable involved.

Last year we made green cornbread with pumpkin seed flour milled by Oliver Farm ( in Wilcox County. The nut of a pumpkin seed has a green coating and the flour imparts its green coloration to baked goods. We used a standard cornbread recipe that called for two cups of cornmeal and no flour. We substituted one cup of the cornmeal with the pumpkin seed flour. It took a little longer to bake than cornbread made with all cornmeal. We were very pleased with the taste and texture. We drizzled the final product pumpkin seed oil instead of butter. The oil can be green but may also look like sorghum syrup on some plates. We’re experimenting with the pumpkin flour in cookies but haven’t perfected the recipes yet.


This cornbread is green because it contains a cup of Georgia Grown flour made from
pumpkin seeds. Instead of melted butter, it is topped with pumpkin seed oil.

Q: I heard on the radio about a peanut that was thought to be extinct but was rediscovered. Can you tell me about it?

A: You are probably referring to the Carolina African runner peanut. It was brought to America in the 1600s by slaves and was thought to be extinct. A few were discovered in the seed archives of North Carolina State University by Dr. David Shields, food historian and author of Southern Provisions. The seed may have been saved as part of a breeding survey in the 1930s. Perhaps you heard about the peanut on NPR’s “The Salt.” The peanut is described as smaller, denser and oilier than other peanuts.

The Carolina African runner peanut is now available for gardeners to try. Growing it could be an interesting history project for schools. These two seed catalogs carry it in limited quantities:

Southern Exposure Seed Exchange, P.O. Box 460, Mineral, VA 23117. Phone: 540-894-9480 (

Sow True Seed, 146 Church St., Asheville, NC  28801. Phone: 828-254-0708 (

Q: Have you ever seen a ripe tomato that has been on the counter for more than a month and a half, has no dark spots, is firm but has sprouts coming to and through the skin? No one seems to have ever seen this before. Can I plant it whole or what? Friends call it weird and alien. Help!

A: The tomato you describe may look like something out of the movie “Alien,” but you can put your friends’ minds at ease! What you are seeing looks strange and is unusual, but it does happen. Usually the gel around the tomato seeds inhibits germination, but sometimes it doesn’t, especially after a long period in storage.

If you see a few seeds sprouting inside a tomato, you can scrape them out and eat the rest of the tomato. Your tomato sounds too far gone to salvage for eating and should be discarded or added to compost pile. You can gently tease the seedlings apart and plant them if you are curious, but we don’t recommend it. This internal sprouting is looked at as an undesirable trait, and it is one that is more likely to appear in a tomato that has been bred for increased shelf-life and for the ability to withstand shipping. These are also probably not traits you really want in a tomato you grow yourself. If you did grow a long-storing tomato variety in your garden, you’d want to collect the seeds at the height of the tomato’s ripeness before there was any internal sprouting and sow them in a seed-starting mixture. You would probably have a better survival rate doing it that way.

Q: Can I go ahead and plant summer flowers and vegetables now (February 27 - Atlanta)? I don’t think we are going to have any more cold. I have the week off, and I am ready and itching to go ahead.

A: It is easier to predict your schedule and your moods than it is to predict the schedule and moods of Mother Nature. It’s still early but if you want to chance it, go ahead. If what you plant gets killed, there will be more you can buy to replace them with.

Q: When will Vidalia® onions be available?

A: Consumers will be able to get the sweet taste of Vidalia® onions a little earlier this year as a result of Georgia’s mild winter. The official pack date is April 12. They will be available in grocery stores and farmers markets after that date.


Dusty miller is sometimes planted with winter flowers such as violas and pansies, but is
also planted in the spring with summer annuals.

Q: What is the silver-leaved plant I see planted with pansies? The leaves are velvety.

A: You are probably seeing dusty miller. While we are not likely to encounter a flour-coated miller today the way our ancestors did, you can understand how the plant got its name if you ever tried to bake a cake with the assistance of your three-year-old.

Dusty miller is an annual that shows a good deal of cold hardiness and may sometimes be planted with violas, pansies and other winter annuals. It may live several years if winters are mild.

It is also planted in the spring. Its silver leaves can make the colors of the flowers near it stand out even more. Dusty miller’s own flowers are gold and are attractive, but the plant is grown for its foliage which shines brighter than its flowers. Branches and leaves of dusty miller are even used in flower arrangements and wedding bouquets.

There are several kinds of dusty miller. They vary in leaf shape with some having lacy leaves and others having leaves like silver kale. All prefer full sun.

Q. Why are foods recalled just because an ingredient is not listed on the label? 

A. Food manufacturers must list the ingredients on the product label. People need to know what is in the foods they consume. Some ingredients such as shellfish, nuts, peanuts, eggs, milk, soy and wheat can cause allergic reactions in some people. These reactions can be severe and even fatal. 

If you have questions about agriculture, horticulture, food safety or services or products regulated by the Georgia Department of Agriculture, write Arty Schronce (This email address is being protected from spambots. You need JavaScript enabled to view it.) or visit the department’s website at


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