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WEEKLY GARDEN THREAD JUNE 30, 2017
freerepublic | June 30, 2017 | greeneyes

Posted on 06/30/2017 7:23:22 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. Planting, Harvest to Table(recipes)preserving, good living - 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.


TOPICS: Gardening
KEYWORDS: agriculture; food; freshcorn; gardening; hobby
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To: Augie

Good for you. I’ve heard they are like cats if caught and tamed while very young.

Sorry about your peach tree. If you know anyone who grafts they might take some scionwood to work with?


121 posted on 07/03/2017 1:40:10 PM PDT by Black Agnes
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To: greeneyes
I got up early this morning and dug my garlic. I'm very pleased with the how that stuff did. Whopper heads most of them the size of baseballs. Also dug up a row of yukon gold taters. That's all I had the gumption to do. It's hot out today. Heading out in a little while to catch another sprint car race at Lake Ozark Speedway.

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122 posted on 07/03/2017 1:42:10 PM PDT by Augie
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To: Augie

You eat them!?!?!?!


123 posted on 07/03/2017 1:42:52 PM PDT by MomwithHope (Law and Order and that includes Natural.)
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To: Augie

She’s so cute!


124 posted on 07/03/2017 1:46:34 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Augie

Did you give her a name? What is it? Inquiring Freeper minds want to know.


125 posted on 07/03/2017 2:57:47 PM PDT by MomwithHope (Law and Order and that includes Natural.)
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To: greeneyes

EVERYTHING kicking it here in East Tennessee...tomatoes, sweet and super-hot peppers, 10 varieties of popping and sweet corn, several melons and watermelons, candy roasters for PIE, 90 types of pole and bush beans, cucumbers, squash...NO junk like eggplant, okra, or collards...ick.


126 posted on 07/04/2017 8:08:41 AM PDT by who knows what evil? (Yehovah saved more animals than people on the ark...www.siameserescue.com)
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To: MomwithHope

Yes we do eat them. Roasted, then finished over hot coals on the grill. Delicious.


127 posted on 07/04/2017 7:35:30 PM PDT by Augie
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To: Augie

You’re the only person I know who has eaten them and liked them. Hubby’s uncle said long time ago he had some but they had to parboil them a long time and did not taste very good.


128 posted on 07/05/2017 3:59:04 AM PDT by MomwithHope (Law and Order and that includes Natural.)
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To: MomwithHope

Parboiling is a horribly wrong way to prepare raccoon. Ech. And if they didn’t peel the fat cap off the back... Double Ech.

The meat is very greasy, so it needs to be roasted at a fairly low temp - high enough to render the fat, but not so high as to dry out the meat and make it tough.

When done properly raccoon is tender, juicy, and delicious.

The Optimists Club here holds a coon supper every year as a fund raising event. Most years they will also have some beaver and muskrat on the menu. Good stuff!


129 posted on 07/05/2017 6:28:50 AM PDT by Augie
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To: Black Agnes

I took some cuttings yesterday and put them in the cloner. They all looked happy when I checked this morning so maybe I’ll get lucky and some of them will start making roots.

I’ve long been interested in learning how to do grafts. This might be a good time to give it a try. I’ve certainly got plenty of material to work with.


130 posted on 07/05/2017 7:15:52 AM PDT by Augie
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To: Augie

Keep us updated. I’d like to take cuttings from a peach tree at a friends house.


131 posted on 07/05/2017 7:19:14 AM PDT by Black Agnes
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To: Augie

You should write a cookbook and educate people. I guess I would try it if cooked properly.


132 posted on 07/05/2017 7:22:59 AM PDT by MomwithHope (Law and Order and that includes Natural.)
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To: MomwithHope

Daughter named her Rocket. Rocket the Raccoon.


133 posted on 07/05/2017 7:39:05 AM PDT by Augie
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To: CottonBall

I really don’t know about baking soda, but I’ve used Barkeepers Friend for a long time, and it is very gentle, but does a great job - especially on a stainless steel sink.


134 posted on 07/05/2017 8:06:52 AM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: CottonBall

(See warning below!)

It’s used in a lot of ways - appears to have a kind of antibiotic effect. You can make a tea of the leaves, but the most potent is the essential oil which has gained a lot of popularity lately for various uses. Here is the Webmd page; but Dr. Mercola and Dr. Axe both have videos on it:

http://www.webmd.com/vitamins-supplements/ingredientmono-644-oregano.aspx?activeingredientid=644

On Saturday I still had a lingering soreness in my jaw/neck; I took a couple of drops in a shot of OJ, and the next day the problem was entirely gone. Some people put a couple drops on their toothbrush, then the toothpaste, and brush with it, for gum problems; and others swear by it as a way to ward off colds and ‘flu - they take it at the first sign, and many claim that the illness is cut short or never develops. I have found that just sniffing the stuff helps with my sinus/allergy issues.

WARNING: This stuff is Very Powerful! If you try it, you don’t want to take more than a drop or two at a time. It really burned my lips, so I take it in a shot of OJ, through a straw, and it’s fine - I don’t even taste it. Other people can’t take it at all. If used externally, you want to dilute it with a carrier oil - it will burn! Also, it’s not something I would recommend taking all the time, if only because your body might become too used to it and it might have diminishing effect (that’s just my intuition, and I am NOT a doctor, and don’t play one on TV! so this is not medical advice :-)


135 posted on 07/05/2017 8:29:43 AM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Augie; greeneyes
This is what happens when you add - Augies kindheartedness, cuteness overload, and me with extra time on my hands.

 photo Slide1 2_1.jpg

136 posted on 07/05/2017 8:41:37 AM PDT by MomwithHope (Law and Order and that includes Natural.)
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To: Jamestown1630

Thanks for the info on oregano. Yeah I figure the essential oil would be strong, since the herb itself is crazy strong. It’s awfully easy to put too much in a dish.


137 posted on 07/05/2017 3:19:38 PM PDT by CottonBall (Happy Brexit 1776!)
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To: Jamestown1630

I’ll have to check out the barkeepers friend. I always use Bonami, and have never scratched anything. I’m sad to hear baking soda isn’t as fine. I thought it was touted to be, on all the survival websites. I’ll have to do a bit more searching.


138 posted on 07/05/2017 3:20:52 PM PDT by CottonBall (Happy Brexit 1776!)
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To: CottonBall

CottonBall, I made a big mistake - the product I use IS ‘Bonami’, which company makes two formulas, and I use the ‘Powder Cleanser’; and it does appear to have baking soda in it. I haven’t used Barkeeper’s Friend, but it seems to be very similar.

I found this info on each:

http://www.bonami.com/index.php/products/powder_cleanser/

https://www.barkeepersfriend.com

(It was interesting to me that you can use the ‘1886’ Formula of Bonami, to keep mirror glass from fogging - I was thinking yesterday of buying shaving cream which is supposed to inhibit fogging; but I have no other use for that, being in possession of an inveterate Bearded Husband ;-)


139 posted on 07/05/2017 4:32:55 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Bfl


140 posted on 07/08/2017 11:37:05 PM PDT by pigsmith
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