Posted on 03/09/2017 4:37:45 PM PST by Jamestown1630
It’s a very old book.
Maybe your local library has it...or can request it for you?
How nice it is for your daughter, but dairy farms are a lot of work. Good luck to them in their enterprise. Organic is very popular now.
I don't know any special tips for asparagus. Check out the vegetable forum on Houzz (used to be gardenweb).
I guess take a tip from nature. The soil where it grows wild is probably very rich and loamy but crowded with brush it has to compete with. Yield in a cultivated spot will be better. I think I read years ago you shouldn't harvest until the 3rd year.
Whatever you do, don't over manure. It burns. And cow manure has weed seeds in it whereas I think horse manure is less prone to that. It has something to do with the difference in their digestive systems I think. But no way would I waste cow manure if I didn't have too much to get rid of. Spread it on a field; don't let it pile up. Don't mean to insult you if you already know some of this.
Try laying down 6 layers of newspaper, I guess color ink doesn't matter but b&w is probably better. Some people use magazines, catalogs, cardboard, anything that will stop weeds but break down readily. Leave some space for the plants or cut an x to plant them through. They let some air and moisture through and conserve moisture during drought periods. Wet papers work best to start so the wind won't catch them so easily. Look up lasagne gardening on Houz. People don't till. Or you can till and lay the stuff to stop the weed seeds that the tilling will stir up.
The paper will last the first year, then if you like it add it in subsequent years, cover with mulch if you don't like the looks of it.
One more thing. How I regret never bothering to plant rhubarb. I used to love to get it free from people who don't like it but can't count on it. I really only like it in pies and sauce.
I've seen pictures of the beautiful poppies in CA (lived in Petaluma for 2 years back in the 60's). One picture was along the coast and had an enormous expanse of rplling hills with some kind of blue flowers. I don't know if they were planted or what, but it looked like heaven on earth to me.
I’ll try ABE Books. I have the Luchow’s cookbook!
That sounds so delicious!
You reminded me of two things in this post & the next to it.....| my grandmother’s favorite pie was rhubarb & my dad was into hunting for mushrooms, so he would take me hunting for pitfalls. When we got home my mother would sauteed them.
Puffballs Not pitfalls. Geez....
I finally made a really good rhubarb custard pie, like them ok with strawberries. My mom's secret was to mix in pieces of lemon zest (shaved with a paring knife, enough to get a nice burst of flavor) and some bits of butter before putting the top crust on.
I won't make one if I don't have a lemon.
I grew up on rhubarb, and all my kids learned to eat it young. It is one of their favorites, especially my son who used to beg me to make them after he had his own family. I probably put in too much sugar, can't stand them sour.
You pull the rhubarb (gently). That way you get the pinkish white tip at the bottom which is the most delectable (and eye pleasing part). But I use the whole stalk.
They say the leaves are poisonous. But ok in a compost heap or just throw around the garden.
How like is it, to the stuff you get in the grocery?
That looks very good! I actually have an asparagus steamer, but I think I’ve only used it twice - the roasted stuff is so much better.
I love men whose smiles go all the way to their eyes, and out ;-)
It might be nice with tomato slices.
Adlibris is also good for old books....but be careful....you can get addicted to this site.
It was absolutely wonderful. And healthy.
I stumbled upon this video and tried the recipe tonight and it was delicious. I used relatively inexpensive chuck steak bought on sale and it tasted like an expensive rib eye and was melt in your mouth tender.
Only problem was that it was too salty, but I think that was my fault for leaving it in the kosher salt too long.
It really works...but you will need to refine the process to get it perfect.
Here's the video...How to Turn an Average Cheap Steak into an Extraordinary Steak - Salted Top Round - Top Round Steak
BTW, I spoke about this method with my favorite butcher and he had never heard of it.
I agree. Good eating no matter how it is prepared.
I went looking, but can’t find an actual Sardi’s cookbook - though there are books *about* Sardi’s, and references to particular recipes. I found this beautiful dessert, ‘Boccone Dolce’ (link references a book by Mary and Vincent Price which I’ve also been hoping to run across in my thrift stores, and which contains recipes from many famous restaurants):
Dang; that might have been a psychological ‘slip’.
Merriam Webster defines ‘pitfall’ as ‘a hidden or not easily recognized danger or difficulty’.
The reason I don’t hunt mushrooms :-)
Book by Vincent Sardi, Sr. with Richard Gehman.
Sardi’s: The Story of a Famous Restaurant (Henry Holt and Co., 1953)
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