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WEEKLY GARDEN THREAD VOLUME 6 FEBRUARY 8, 2013
Free Republic | February 8, 2013 | greeneyes

Posted on 02/08/2013 1:30:15 PM PST 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!

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TOPICS: Gardening
KEYWORDS: agriculture; food; gardening; hobby; hotpeppers; seedcatalogue; seeds; wintersowing
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To: JRandomFreeper
Mark it on a screaming hot grill, and finish it in a slow oven on a bed of mirepoix. Basting and checking regularly

*****************************************************
Would that be the standard mirepoix - celery, carrots, and onions or holy trinity? Raw or sauteed? Any wine or other ingredients?

101 posted on 02/09/2013 2:32:28 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes
Mirepoix: 2 parts onion, 1 part carrot(peeled), 1 part celery.

For a standing rib, I use them raw, cut in a 1/2" dice. The mirepoix keeps the roast off of the bottom of the pan. I never used wine. It's a roast, not a braise. It will make it's own jus.

/johnny

102 posted on 02/09/2013 2:39:06 PM PST by JRandomFreeper (Gone Galt)
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To: FiscalSanity

I am looking forward to hearing how this all turns out. Keep us posted.


103 posted on 02/09/2013 2:45:02 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes; JRandomFreeper
“Mark it on a screaming hot grill, and finish it in a slow oven on a bed of mirepoix. Basting and checking regularly”
*****************************************************
“Would that be the standard mirepoix - celery, carrots, and onions or holy trinity? Raw or sauteed? Any wine or other ingredients?”

You two need to live next door to each other and both of you take care of me. The above language sounds like “Mars” talk. “mirepoix,basting,checking, standard mirepoix, celery, carrots, onions or “holy trinity” (you idiots - that is God the Father, God the Son, and God the Holy Spirit - you don't cook them :o). Raw, sauteed, wine, other..” See, “mirepoix” from Mars.

I know what you two are trying to do - trying to make me look bad :o)- Well, I am terrible at this and will always admit I don't know something because that's how I learn something new. Mirepoix, mirepoix, mirepoix, mirepoix, mirepoix, crap, crap. I THINK I'VE GOT IT! Crap, crap, crap!

104 posted on 02/09/2013 2:51:46 PM PST by Marcella (Prepping can save your life today. Going Galt is freedom.)
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To: JRandomFreeper

Thanx.


105 posted on 02/09/2013 2:52:08 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: Marcella
LOL! If you were close, I'd feed you. You would have liked the pork roasts that I cured and smoked. They were very good, and I'm my biggest critic.

BTW, mirepoix is not from Mars, it's from France. But close enough. ;)

The Holy Trinity of cooking is onion, carrots, and bell peppers. It's a cajun thing.

106 posted on 02/09/2013 2:58:27 PM PST by JRandomFreeper (Gone Galt)
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To: Marcella

LOL. In my case, I just watch too many shows on food network, so I naturally had to ask, because there are variations.

The holy trinity of vegetables includes peppers, so I naturally was curious to know if JR was using it instead of what I consider the standard.

I swear it wasn’t any attempt to make you look bad.LOL

Well, anyway it appears that you learned something today right? The standard home cooking with celery, carrots, and onions has a fancy name and can be traced way back in some of the old French Cooking texts, or so I’ve heard.


107 posted on 02/09/2013 3:06:02 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes; Marcella
Escoffier was the guy that wrote most of it down in a book to memorialize it. I happen to own one of those books. You think I'm obtuse about recipes?

Here's a sample of one of his: 2801 Fritots de Pieds de Mouton

Cook the trotters in a Blanc. Drain them well and whilst still warm, marinate for 20 minutes in a dish with lemon juice, a little oil, chopped parsley and a little salt and pepper. Toss over occasionally.

For serving, dip the half trotters in frying batter and deep fry in hot oil.

Drain well and arrange on a serviette, decorate with fried parsley and serve with Sauce Tomate.

"Hey! I need 2 orders of 2801 for table 3!"

/johnny

108 posted on 02/09/2013 3:42:22 PM PST by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

I wouldn’t venture any further than the word trotters in this recipe. I have no intention of eating pig’s feet or any other feet and no interest in how they might be prepared. Yuck!


109 posted on 02/09/2013 4:02:24 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: tubebender

Tubebender,

What’s going on in your neck of the woods?


110 posted on 02/09/2013 4:06:30 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes
It's sheep feet, not pig's feet. ;)

Cleaning instructions are given in the general section, including that tuft of hair between the hooves.

It's actually not bad. The spinal marrow recipes aren't something I'd make today, though.

/johnny

111 posted on 02/09/2013 4:08:58 PM PST by JRandomFreeper (Gone Galt)
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To: MissMagnolia

Garden Socks (aka Compost socks) - Composts used in filter socks are made from a variety of feedstocks, including municipal yard trimmings, food residuals, separated municipal solid waste, biosolids, and manure.

Silt Socks are a filter fabric sock filled with wood chips or compost.

The socks are filled with 100% wood recycled from new construction debris. This filler is inert, free of seed, low in moisture content and incredibly environmentally friendly.


112 posted on 02/09/2013 4:16:58 PM PST by kcvl
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To: JRandomFreeper

Sheep’s feet??????? First time I have heard the term trotters used for anything other than pigs feet.

To be honest, when I hear the word trotters my first thought is the buggy horse races where the horses are supposed to “trot”.

But to get back to the garden. What sort of dish would you serve with trotters? It better be good, because I’d have to survive on the veggie. Not eating feet of anykind - like I already said.


113 posted on 02/09/2013 4:33:57 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes

Ping to comment #112 explaining what is actually in the soxx. I just watched the video, got distracted, and didn’t get into it more than that .... but I will be taking a closer look in the near future! :-)


114 posted on 02/09/2013 4:40:18 PM PST by MissMagnolia (You see, truth always resides wherever brave men still have ammunition. I pick truth. (John Ransom))
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To: greeneyes
Grilled swiss chard and kohlrabi. Obviously. ;)

And serve with a hearty red wine. Something from Spain or South Africa.

/johnny

115 posted on 02/09/2013 4:41:39 PM PST by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Obviously? NOT. I was thinking collard greens! Maybe even spinach?LOL.


116 posted on 02/09/2013 4:53:56 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: kcvl

What about residual pesticides or chemicals? Any danger of that?


117 posted on 02/09/2013 4:56:42 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: MissMagnolia

Thanx. Somehow I missed it.


118 posted on 02/09/2013 4:57:08 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes

Your climate is mild enough that a temporary greenhouse attached to your home should do well. frame structure with recycle glass or visqueen cover would do nicely great for early starting plants and wintering over cold sensitive plants. You can grow lots of fruits outside that we can not here apples , pears, peaches come to mind they need some cold hardening to be viable.


119 posted on 02/09/2013 5:57:51 PM PST by scottteng (Tax government employees til they quit and find something useful to do)
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To: JRandomFreeper
I don't know about as far south as you are, but in Texas chile piquin is somewhat native. It's a small pepper, and some love 'em and some hate 'em. Put me in the hate 'em catagory. They are spicy on the Scoville scale, but I think the flavor is horrid.

I have several Chili Piquin plants that were volunteers. I harvest the peppers and put them in vinegar for use on salads.

120 posted on 02/09/2013 6:11:37 PM PST by Sarajevo (Don't think for a minute that this excuse for a President has America's best interest in mind.)
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