Ended up with 570’ of Yukon Golds planted. Also added another packet of peas; plus 150 sweet red onions. Pink Banana Squash & Pattypan seedlings are also doing well in the small plastic “4 tier greenhouse” we bought last Fall.
Next week (2 weeks prior to ‘last frost) I’ll plant seeds of some of the less tender veggies.
Just about time to pull the grass clippings off the carrots, as they are starting to sprout.
A neighbor gave us 5 each “Bonnie Best” and “Delicious” tomato seedlings; and will give us some Egyptian Walking Onions in a couple of weeks.
Last night, I trimmed the fat from a whole brisket, and put it into brine, to make pastrami...spiced & smoked corned beef. I’ve corned beef before, which comes out (no surprise) way better than the stuff in stores, so I have high hopes for this. Here’s a link to the recipe/instructions I used:
http://blackgirlchefswhites.com/wordpress/2011/04/07/homemade-pastrami/
For the first time, we’re seeing tiny green apricots swelling on the trees, so maybe....
Strawberries are starting to bloom.
Two broody hens glued to nests; fryer bunnies just about ready for the freezer.
All is well in our little corner of the world.
The onions have been placed in the raised bed and look good. I had planted them through a slit in landscape fabric, but today it hit me that they are going to try to multiply, so I might have to open up more than a slit. Live and learn. I'll try to get a photo of the bed posted soon.
Love apricots ... I am jealous!
Need to get with you on that turkey problem. DH and I could probably help next Spring! Still looking around for a small disk. Don't give up on me.
So how long will you brine the pastrami? I have never done it but I read 7-14 days will do it. I have also read less than 7 days. Much depends on how much spices and salt are in the brine I suppose.
Thank you for the recipe. We’ll try it soon. I love both cornbeef and pastrami.
Pattypan squash! Have not eaten one in years. They have such a great look