Oh Yummy Louise.... My mouth is watering!!
Edibles '08 -Part 4
The juice should be even yummier after the cold snap that's coming. It will sweeten up even more. Sure wish I could pour you each a glass!
my daughter is compulsive so we are hoping once the excitement dies down she comes to her senses.
always has a get rich quick scheme that lasts a month and costs her up front investment another example - engaged on a friday by monday had found hall and booked entire wedding. now they are looking at houses - they do not have $1000 between them and his mother is going to buy it for them - crazy - my hands will stay in my pockets, they need to learn the hard way i think.
anyway life goes on..........
lots of leaves to rake this weekend
Wow---sorry to hear that, Bill. My son married a very level-headed girl who's a great mother to the 3 kids. Louise, great photo of the oranges---did you plant the tree, or was it already on the property? Laurel--love the menu! There was one dish served in the cafe worse than shepherd's pie---that was creamed tuna on toast---this was back in the 60's & 70's---menus have certainly changed---sometimes for the better!
LOL on the school cafeteria food. There was an exception - when I did my student-teaching in W VA. back in '73 the cafe ladies made their rolls, etc. Fresh hamburg buns. WOW! That was some good eating!!!
Friends of ours taught in Littleton, NH--they always ate their meal at school because it was homemade & delicious----ours was homemade--that's all you could say---I brought my lunch every day!
Good thinking, Bill.
Marilynn - we planted our small grove in 1994 and 1995. We have a NOID orange, a tangelo (our favorite juice), a ruby red grapefruit, a tangerine and 2 Meyer lemons. All have lots of fruit on them this year.
Jan... Hamburg buns!!! My DH's Boston family always called them "Hamburgs". I had never heard that from my NY family (or any one else for that matter). I think bronze fennel is edible. So are the ornamental cabbages. I haven't used it, so can't give an opinion. Try some fronds in salad or with fish and see what you think. Then, go for the fronds.
Louise, I have a DG friend down your way who is a citrus wizard. I'll DM you.
We have still not fired up the wood oven. Low country fare tonight after pink sushi rice, fresh tofu and veggies last night. I posted this photo on another site a while back...the oven covered in creeping fig. I still need to clean up. DH calls it "Three Mile Island" and I call it "Cousin It".
Laurel
Firing up the wood oven doesn't hurt the fig? Or does the creeping fig grow that fast?
Impressive vine, Laurel! But the oven is a real charmer--you're so lucky to have it. Louise---I planted a Meyer lemon in our back yard several years ago---the gopher tortoise managed to eat every leaf---it was releafing as we left, but we haven't been there since March of '07---looking forward to going back!
It has a soapstone lining and thick rock walls, so it doesn't get hot on the outside. On the other hand, it gets incredibly hot inside and cooks a pizza in about three minutes. We don't use it much because it takes two or three hours of wood burning to get it hot enough. Most restaurant ovens are gas. Some can accommodate small amounts of wood. We can make pizzas for dinner and then cook stews overnight. I've use it to bake bread too. Our outside eating area is right there, so we can light smaller fires through December and dine outdoors. It isn't a spontaneous "lets have pizza tonight" thing.
L
Louise I am sure we will all take that glass.... we are gonna need the vitamin C soon
;)
I'm sending you a virtual glass, Allison. Enjoy!!
why thank you my dear
Tasty, wasn't it????? LOL
Okay, we're in the low twenties tonight and never got to forty today. The summer veggies have had it. We have picked the garden for the last two days. Cold stuff is still fine. So...foraging has commenced and there is a little bit of this and that.
I grabbed the tomatillos off the hill and hung them in the vestibule. They will be good for at least a month. Fresh green salsa in December/January from volunteers. I'll take it. The funky headboard is a find from DD this past summer for a Trash to Treasure vestibule bench project. Grief, I need a clone.
Yum! Those look lovely!! I broke down and bought fresh green beans today as I miss them so much!.
I bought them on Sunday! Have been making chocolate Santa & snowmen lollipops for our church bazaar Fri. & Sat. Was very glad when I ran out of popsicle sticks!
Funny, Celeste and Marilyn! I did the same thing today. My bush and pole green beans are up, but it will be a bit before I can pick some beans from them. All of my seeds are up and going strong now and my tomatoes are really getting bigger every day. At least two plants have little yellow flowers already! Yay!!
The Spring kale has made it through summer and is revitalized with the cold weather. We are having a veggie soup featuring kale and Greek pitas (no pockets) with garden herbs, Spanish olive oil and Swiss cheese. We eat late.
I'd say it'll be worth the wait, Laurel. Sounds yummy!!
Glad to hear that your garden is growing, Louise! I really miss going outside to pick something fresh!
Marilynn.....you'd better close up shop up there and get on down to Fla!!!! This is peak veggie season down here now.
Never say die. The broccoli is coming on slowly. It would be much further along if it wasn't for this ridiculously cold weather the past week. We have been down in the teens and up in the thirties to forties every night for a week. I'm right there with you up yonder. Mummified in fleece. No snow though.
I know many folks think collards are a southern thing. Ham hocks and all. I never ate them until I came up north here (lol). We cook them many different ways, like cabbage. We love it sauteed with garlic, peanut oil or olive, and a little spritz of dark soy. They usually make it all through winter and then flower in Spring. Being biennial, they were planted last Spring. We've been picking these plants since last early June.
Hooray, Lauren....I'm anxious to see that little head starting on my plants. We ate broccoli the entire summer because I just kept cutting it as it came and it kept on coming!
"Mummified in fleece"........LOL
I love baby collards in a salad. They are highly recommended as a nutritional source for slowing the progression of macular degeneration. Once I learned that, I started planting them and eating them as often as I could. My grandfather had AMD, and I hope to dodge that bullet. We have many friends who have it.
Never had collards before.
Who likes rutabaga??
me, and collards too.
Me and they are good slivered raw in salads or for dipping. Shredded and added to slaws too. Mashed with potatoes in winter.
I like them but of course hubby doesn't. His dad always makes them if they're coming over for Thanksgiving (or we go there) but this year we won't see them till evening for dessert. I'm going to miss having them.
I started a new thread here:
http://davesgarden.com/community/forums/t/927017/