Posted on 10/25/2013 12:44:35 PM PDT by greeneyes
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you. This thread is non-political, although you will find that most here are conservative folks. No matter what, you won’t be flamed and the only dumb question is the one that isn’t asked. It is impossible to hijack the Weekly Gardening Thread. There is no telling where it will go and... that is part of the fun and interest. Jump in and join us!
NOTE: This is a once a week ping list. We do post to the thread during the week. Links to related articles and discussions which might be of interest are welcomed, so feel free to post them at any time.
My SIL was the only lefty in her family. It started young, in her mid teens in the late 60’s, so she has 40something years of it. I just wish she would leave her politics at the airport when she visits.
—and they came out spicy as a fresh cuke—said spicy, meant crunchy
Yeh, I have not mastered the art of canning “crisp” pickles. LOL. Just the refrigerator type are they only crunchies so far.
I even used the pickle crisp. It didn’t work.
Nice work right down to the plant label. My Flickr account is giving me fits as it won’t show the HTML code or allow me to resize my photos. We don’t get enough heat here in the Redwoods to grow eggplant or peppers.
Thanks for sharing the pics. Beautiful produce.
Is it pickles yet?
Nice garden pictures. I see you use drip irrigation, too. I am new to pepper growing, tell me about your peppers, please. They look healthy.
Yep, but ribs go with anything and cooked in any way.
Great cuke ideas. Sometimes I put my cuke, onions in sourcream, dill weed, a tiny bit of vinegar and a sit of salt & pepper.
When the hot peppers are finished, I add baby beets to the bottle of hot peppers sauce and let them sit for about a week. YUMMY
BBQ Ribs are a favorite of mine if cooked to tender.
So are collards. When collards season comes around, we fix a large pot of them(for 2) and have them all week, at least one meal per day. We may be in Texas, but we still eat like we are in the South.
Those sound good too.
You’re no longer in Texas? AHH.
I have a new recipe. A brine made of citrus juices. I use
lime, orange, a bit of salt. Marinate overnight and well
into the day of pit-cooking. I then lift the skin from the breast, legs and a tiny bit of the back. Then I smear
Abobo powder under the skin, then I mix the Abodo powder with a bit of salt & pepper and rub, really rub, the skin of the chicken with it. I let it sit in a cold oven for about 2 hours, or a little more, (to keep away from flies, at this time of year) then put it on the BBQ pit. After it’s cooked, I let it rest for 15 to 30 minutes, depending on the amount of martini in the glass.
While it’s “resting” I spray a bit of the citrus marinade
over it and shake some browned panka over it for crunchiness.
I’ll be planting some collard and mustard greens this coming week in our Community Garden. I like to mix
collards, mustard greens, spinach, baby kale, onions, bacon. This year I’m going to plant some red mustard greens.
—You’re no longer in Texas? AHH—
Mis-que somewhere. We live in Texas.
Recipe sounds good, haven’t used Abobo powder, just the peppers and sauce in the cans. Another reason to go to the store. May be a while before we can make it, payday is never going to get here, I don’t think.
If ya like heat, as in pepper, there is a thread going on about Sriracha over here:
http://www.freerepublic.com/focus/f-chat/3085199/posts
Someone planted a pepper bush in our Community Garden this
past spring. It’s a pretty little bush and it is FULL OF
TINY green turning to purple to red peppers. This coming week-end, weather permitting, I going to pick a bunch of the
red peppers. No one pays any attention to it, except it’s a
pretty bush.
We’ve been receiving the nicest soft rains today. Last night and early this a.m., it really came down gang buster, then it gentled off.
At about 3pm we have had 3 1/2” of rain and more since then. We are going to finish out the month above average 4.7”
I planted my Garlic on the 16th and three varieties are up already. Fireball, Spanish Roja and the small Vietnam Red all stiff neck types. The first patch of Common Vetch has sprouted and I hope I get them covered before the birds get to it.
We eat so much garlic, I guess we should learn to grow some. Our biggest problem is lack of sunny space for gardening.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.