I'll have to try the "jalapeno frosted flakes". sounds pretty yummy!
I'll have to try the "jalapeno frosted flakes". sounds pretty yummy!
Harvested some more stuff, before it gets too cold. Bunch of chard, cut down the basil, and cut that one squash that I hand-pollinated.
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I call it "Sassquash"
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Sadly, it seems that all but one of its siblings withered up.
The basil made 4 tiny jars of pesto.
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I de-ribbed and cut up all the chard. Put it in the freezer.
Cut down the thai dragon chiles too. Got around 1.75 lbs.
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I plan on making a fermented hot sauce with those.
Grrlscout. From what I know of them 1 3/4 lbs of thai dragons will make alot of fire in the diet.:>) They aren't big but do carry a punch. If you have the time let us know how you make that hot sauce. You seem to use the fermentation method alot. Something I don't know much about but would enjoy learning. Btw . Is there a book you know of that gives more info on fermentation methods?
Oldtrap
Never claimed to be an expert. Just use or do what works for me.
Hey oldtrap!
I'd be happy to share. I'll post it over in the Fermentation thread that I started, once I get under way. I plan on using this recipe:
http://nourishedkitchen.com/fermente...-sauce-recipe/
I've only recently gotten into fermentation, but have had lot of fun with it. I guess I'm easy to entertain. Anyhow, the book that gets most people (myself included) started is Wild Fermentation, by Sandor Katz.
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He also has a website, that includes a few recipes, and a very helpful forum.
http://wildfermentation.com/
Thankyou Grrlscout. Just checked with the local Books a million and they are holding a copy of Katz's book for me. Wife is going over to pick it up tommorow. Will be looking forward to your post in the fermentation thread.
Oldtrap
Never claimed to be an expert. Just use or do what works for me.
Is this a cool place or what?
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Some of the very best carrots and parsnips I have ever eaten, were pick here in late February or early March. My wife's uncle just covered them with hay and left them in the ground instead of harvesting them when the normally would have been picked.
Uhh... supposedly it's winter.
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Back in the spring, I had let my mustards go to seed. When the seed dropped, I planted over them with potatoes and peas (other stuff too..). After the summer garden was over I decided not to plant a winter crop this year because I had a case of sclerotium fungus in my peas. The solution was to either cover with ashes, or leave the land fallow.
Several months later I have this. They are all volunteers. I did not do anything to these greens. they grew of their own accord.
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some of the leaves are as big as both hands!
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So I picked myself a bate of them, had the wife cook them up with some fried chicken and sweet potatoes, and of course, some butterbeans. The peppersauce is from wild birds-eye peppers I grew 2 years ago from a transplanted bush.
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The only thing missing was a waiter of cornbread to sop the juices!
This is sort of what the garden looks like at the moment. Thanks for looking.
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You really are despicable. You know that?
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
All these pics are great! Especially yours, Rick--very funny!
You sure do have a lot of those white plants growing Rick. What kind of vegetable is that?
You just wait. Valentine's Day is just around the corner. Lettuce, radish and spinach seed gets planted snow or no snow!
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Nell, Nell, Nell, Nell, Nell. This is snow pee in Indiana....
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Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
"Let me live deep while I live; let me know the rich juices of red meat and stinging wine on my palate, the hot embrace of a woman, the mad exultation of battle when the blue blades flame and crimson, and I am content."
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Nice batch you have there... Excellent. Wish I did.
"Let me live deep while I live; let me know the rich juices of red meat and stinging wine on my palate, the hot embrace of a woman, the mad exultation of battle when the blue blades flame and crimson, and I am content."
Art Gallery Site: http://www.mikosart.webs.com/
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Nice haul, ycc! Mustards are such good eats.
Tepary beans are done. They won't exactly keep us from starvation, but they were easy to grow.
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We've been having some crazy warm weather. The tomato plant is full of fruit. Though I don't know if they'll ripen before it gets cold.
Swiss chard, bok choy, radishes are ready.
I cut down all the peppers, but the Hungarian Hot Wax. It's got about a half dozen on it, ready to be harvested.
Lettuce is about ready. Just seeded some more too, along with more radishes, carrots, and tomatillos.
Gotta figure out when / how to harvest the amaranth grain.
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