Posted on 06/10/2016 4:16:42 PM PDT by greeneyes
It’s all good. Hard work now, is an investment in the future. I was talking to my daughter today. She was telling me she had seen some information on Granny houses.
Little houses that people put in their back yards where Granny can live instead of going to a nursing home, and still have help when needed, but independence too.
I told her she should plan on putting in our backyard, because after all the work we have done, it would be a crime not to - all the fruit and nuts to have with just minimal work compared to what it has taken to get it going.
She acknowledged my point. LOL
Oh no! What can I do to help? Don’t blame yourself for sure! Crap happens.
I had not heard of a cinch trap. I’m going to write that down, in case we ever get a mole.
Yes, I have heard some good stuff about them. I had some sample seeds one year, but the tomatoes in that particular bed did not do well that year, so I can’t really testify.
We have dehydrated peppers before, to use in chili. We did strips. I whirl them in the blender to small bits and add them to homemade chili and soup.
I have also cut them in quarters and frozen them in vacuum zip bags. When I want to make fajitas, I get out some of the frozen, cut in strips and stir fry with onions and seasoning.
I’ve got my fingers cross nothing happens to all the stuff that’s doing really great right now.
My wish list this summer is one of the electric cloner machine thingies. I’ve seen them on amazon. I’m hoping to clone my fig tree, some of my sweeter blueberry bushes and maybe my citrus trees too.
Ha! The woman is a wonder to me, and so are you!
I’d forgotten about dehydrated peppers. We do that too. I use one of those chopper thingies from williams sonoma to make little dices of them and then dehydrate them. When I’m making rice I’ll add a handful of those when I add the rice and water and let them hydrate as the rice cooks.
I’ve got 2 bags of vidalia onions I’m just thinking of dehydrating. Not all, but a few. Make my own onion powder.
You didn’t tell me that - made up some lousy excuse IIRC. Tsk. Tsk. So glad you are back!
I was just so outdone by it all. Very nearly gave up gardening altogether.
Chives also do well in shade. I have some planted around a maple tree that is shaded almost all day. They don’t do bloom and it’s a nice little purple
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Sorry. Chives don’t have a lot of bloom, but they do bloom
Hoping all the best for you too.
I’m hoping everyone has garden luck this year!
BTW, the BESTEST thing to dehydrate are mini marshmallows.
Dehydrate on high for a day then IMMEDIATELY take off and put in ziploc that’s sealed as soon as you’re done. Let them cool in the bag (seal it with extra air so they don’t smush themselves as they cool). Tastes just like the mini marshmallows you get in cereal or hot chocolate.
I gained 10lbs once upon a time eating them. We do that once a year now for jars of homemade hot chocolate mix to gift.
We did the onion powder one year out of a whole bunch of green onions.
Hubby cuts the strips for me, and I do the dehydrating in the wee hrs of the night when insomnia keeps me awake.
I keep thinking, I’ll try some garlic powder one of these days, but it keeps so well as bulbs, it hardly seems worth it.
Persistence is omnipotent! Somewhere there is a famous quote that ends with that sentiment. A Senior VP used to have a plaque in his office with the whole thing.
Something about Education wasn’t the secret to success-the world is full of educated fools etc. etc. Have to look for it tomorrow. Got to get to bed now.
Have a good one.
That’s a great trick. I am always winding up with leftover marshmallows when I have the kids here for hot dog roast at the backyard council fire pit hubby built.
Sweet peppers are easily dried in a food dehydrator.
The garlic power and onion powder I use in salad dressings. along with dill and cucumber powder one year (that was yummy) and a pinch of salt (homemade ranch).
It’s way more concentrated than the regular bulbs when it’s powderized.
So IOW you’re saying Neener, Neener, Neener? LOL.
Your post makes me feel like a slouch.
We’ve had too much rain here. Garden needs a redo. Sigh.
On Americas Test Kitchen, they showed how microwaving garlic to internal temps of 140+ degrees took away the bitterness of garlic.
The recipe, as I remember it was a "Pasta with Garlic and Butter Sauce", and they used 50 garlic cloves.
The program host , Christopher Kimball, was expecting a sharp garlic flavor, but found the flavor smooth and gentle, and very satisfying.
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