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Weekly Garden Thread - November 11-17, 2023 [Roasted Vegetable Recipes Edition]
November 11, 2023 | Diana in WI/Greeneyes in Memoriam

Posted on 11/11/2023 5:55:25 AM PST by Diana in Wisconsin

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.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. 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! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

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 to Gardeners are welcomed any time!


TOPICS: Agriculture; Food; Gardening; Hobbies
KEYWORDS: food; garden; gardening; potpourri
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To: Diana in Wisconsin
Toss the vegetables with the oil and seasonings to evenly coat.

That's the part I have a problem with. Seems like it takes a lot of oil to really get them all coated and then you have leftover oil to toss. They make the spray on oils but that adds to the cost. Brushing the oil on is tedious.

They have some sprayers at work that are like a spray gun for painting a car etc but instead of having an air hose connected, you pump them up with air and the pressure allows you to spray small projects. I'm half tempted to see about getting a small one and using it for olive oil. Finding a small one made of brass would be slick.

YES, I have to industrialize/mechanize/automate everything.

21 posted on 11/11/2023 6:45:39 AM PST by Pollard (The US government has US citizens as political prisoners!)
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To: Diana in Wisconsin
Diana, I am looking for advice for a pressure canner for Ball-type jars. I don't think I want the electric type because I have a gas stove that should work well. I have looked at many brands online.

The All American brand looks like it has the best construction and has a no-gasket design. Is this a good one or is there another brand I should look at?

There are also size options. Do people make use of the added capacity of the 21.5 or 25 liter size over something smaller like the 10.5 to 15.5 liter sizes?

There are also different finish types. There is the brushed aluminum like this:

Or there is a colored finish (I don't know what it is) like this:

Is there an advantage to the finish type, like easier cleaning?

I hope there are people that have experience to let me know what I should look for.

22 posted on 11/11/2023 6:50:47 AM PST by MtnClimber (For photos of Colorado scenery and wildlife, click on my screen name for my FR home page.)
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To: Diana in Wisconsin

THANK YOU for your service!
AND thank you for this thread, bookmarking it for future reference!


23 posted on 11/11/2023 6:51:33 AM PST by telescope115 (I NEED MY SPACE!!! 🔭)
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To: Diana in Wisconsin

You can also throw in cabbage wedges as well as mushrooms. I didn’t see either of those items mentioned in the post.


24 posted on 11/11/2023 7:04:31 AM PST by John Milner (Marching for Peace is like breathing for food.)
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To: Diana in Wisconsin

I like to use parchment paper to line a large shallow baking pan because there’s no sticking and the clean up is very easy.
My coating is usually olive oil and a little vegetable oil, plus a nice combination of spice. I should try drizzling a little lemon after roasting, but I’m not much of a fan of adding any sweeteners.
My favorites are sweet potato chunks, but lately I’ve been slicing cabbage into 3/4” crosswise cuts and brushing them with my seasoned oil mix. Onions and zucchini are great too.
Roasted veggies are heavenly.


25 posted on 11/11/2023 7:08:38 AM PST by clashfan (Whom shall I fear?)
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To: Diana in Wisconsin

I like to use parchment paper to line a large shallow baking pan because there’s no sticking and the clean up is very easy.
My coating is usually olive oil and a little vegetable oil, plus a nice combination of spice. I should try drizzling a little lemon after roasting, but I’m not much of a fan of adding any sweeteners.
My favorites are sweet potato chunks, but lately I’ve been slicing cabbage into 3/4” crosswise cuts and brushing them with my seasoned oil mix. Onions and zucchini are great too.
Roasted veggies are heavenly.


26 posted on 11/11/2023 7:08:38 AM PST by clashfan (Whom shall I fear?)
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To: Diana in Wisconsin

Great idea for this thread, Diana in Wisconsin!

My “recipe” is to go to my nearby independent produce market, pick out a selection of roastable veggies that look good that day, and roast them in stages:

Oven at 400 degrees
Olive oil and half-heads of garlic in one or two deep-rimmed sheet pan(s),
Stir in chunks of the thickest or woodiest first; roast for 25-30 mins
Toss and stir in the medium-weights and a bit more oil for about 20 mins
Toss and add the lightweights and one more oil spritz for the final 10 - 20 mins, depending on how they look.
You can always pick out a few with tongs if they seem to be getting overdone and set them aside, and stir them back in when everything else is about done.
Sprinkle with basil.

Not only delicious hot; but also delicious sprinkled with parmesan, reheated the
next day, or cold on an Italian bread sandwich by themselves or with meat or cheese.

Living near a city, my shopping choices are not like those of folks with farm stand privileges! I love my suburban produce store because they do get deliveries from farms, and I can buy as much or as few of an item as I want, instead of lugging home a styrofoam blister pack, a wired bunch, a plastic bagful or a pint/quart basket. If I want just one sweet potator or one head of garlic, that’s ok with them!

Typical veggies of which to select of 7 or more, a small quantity each,
for up to two sheet pans full (to serve 4 -6; they cook down):

whole head of garlic halfed sideways,
onion (vidalia, leeks, shallots),
parsnips, turnips, beets, carrots,
slender chinese eggplant,
small red potatoes, sweet potato,
pumpkin, rutabaga, squash (acorn, butternut, yellow, zucchini),
sweet peppers (red, green, yellow, orange),
brussels sprouts, broccoli rabe, asparagus, green beans...


27 posted on 11/11/2023 7:30:36 AM PST by Albion Wilde (Either ‘the Deep State destroys America, or we destroy the Deep State.’ --Donald Trump)
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To: Diana in Wisconsin

28 posted on 11/11/2023 7:32:54 AM PST by Liz (Women have tremendous power — their femininity, because men can't do without it. Sidney Sheldon)
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To: Liz
Liz; Is this a vegetable side, or a main dish? That almost looks like Ratatouille.
29 posted on 11/11/2023 7:35:51 AM PST by Pete from Shawnee Mission ( )
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To: Diana in Wisconsin
Bon: Zone 9-10 depending on the source. (I tend to believe we're more of a 9). My area of So Cal has a zillion micro-climates. What can be grown in one neighborhood cannot be grown in the next - can be very tricky...

I often buy roasted vegetables at my neighborhood market's hot bar - lots of variety and my family loves them.

Hopefully, we'll have rain this coming week - an "El Nino" is here this season - but that can mean little rain for us as well.

Meanwhile, I made this bowl from some bigfoot figurines I found in the Seattle airport over the summer:

828-E8-BAB-2939-410-C-A035-073-D3-D63-AEE0-1-201-a

And this Halloween Town Garden that will stay up all year:

D645-D3-D3-D05-E-4394-A262-7916615-E4-BE8-1-201-a

And my helper, getting ready for Thanksgiving (he loves turkey):

12-CA5313-C993-44-D0-A6-A0-A0-C0-C53-C2532-1-201-a

30 posted on 11/11/2023 7:37:42 AM PST by Bon of Babble (You Say You Want a Revolution?)
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To: All

Vietnam veterans were treated poorly.....disdained and looked down upon.

So its a good idea to thank a Viet vet any day....not only on Veteran’s Day.


31 posted on 11/11/2023 7:37:49 AM PST by Liz (Women have tremendous power — their femininity, because men can't do without it. Sidney Sheldon)
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To: Diana in Wisconsin

Thank YOU for your service ...to America...and to Gardeners.


32 posted on 11/11/2023 7:39:10 AM PST by goodnesswins ( We pretend to vote and they pretend to count the votes.)
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To: Pete from Shawnee Mission

I definitely serve it as a main, cause I love veggies.

But it also makes a great side for a special occasion dinner.

It does have vegetables from a Ratatouille recipe but
it looks mouth-watering with the suggested presentation.


33 posted on 11/11/2023 7:42:03 AM PST by Liz (Women have tremendous power — their femininity, because men can't do without it. Sidney Sheldon)
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To: MtnClimber

MtnClimber; I have not used this, but offhand I would say that the enamel finish would result in easier clean up. I do not know if it affects heat transmission, but would probably reduce any possible corrosion of the exterior surface.

(Although I do not think corrosion is too much of a problem since this is not in something like an marine or high heat environment where corrosion would be expected, i.e. exposed aircraft parts on jets located on an aircraft carrier.)


34 posted on 11/11/2023 7:47:47 AM PST by Pete from Shawnee Mission ( )
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To: Pollard

We have a beautiful forecast for the next 10 days for here in NH. Going to be good weather for getting everything we need to to prep for the winter before the snow flies. I am praying for a long, mild fall.

So far, so good.

And I’ll take every mild, sunny, snow free day I can at this time of year.


35 posted on 11/11/2023 7:59:06 AM PST by metmom (He who testifies to these things says, “Surely I am coming soon.” Amen. Come, Lord Jesus.)
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To: MtnClimber

I have an All American 21 quart pressure canner and use it regularly.

It can hold either 7 quarts or 12-14 pints stacked up with the racks between them.

It’s easy to use and I can’t recall having any failures of jars not sealing or the contents going bad.


36 posted on 11/11/2023 8:01:51 AM PST by metmom (He who testifies to these things says, “Surely I am coming soon.” Amen. Come, Lord Jesus.)
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To: MomwithHope

“Yes Diana, thank you for your service. It would be nice to hear a little about your service/rank.”

17 years, Army. I had to cut it short due to a kid with a drug problem. (He’s a functioning adult, now.) Age 17 when I enlisted, and 33 when I got out. Spent my 18th Birthday in Army Basic Training at Fort Jackson, SC. This was during the Carter years; no jobs, no gasoline, ridiculous interest rates on everything, I needed money for college, Iran hostage situation; a real cluster of a time in our past.

Ended up as a Sergeant First Class, E-7, but I had my interview board, paperwork signed and the qualifications to become a Warrant Officer, which are those specialized ranks between the Enlisted and the general Officer ranks. My specialties were Administration and Supply.

Wish I could’ve stayed in, but I was needed at home.

Traveled all over the USA to various bases as an Instructor, and spent some time in Germany as well. My Commander would hand me a new regulation and say, “You’re the ‘expert’ on this topic, now. Come back in a week, explain it to me, then you’ll be teaching it to others.”

My last assignment was an Army position but attached to the Wisconsin National Guard working for The Adjutant General’s office, so I came full circle. I was the NCO in charge of the Family Assistance Program and we helped Military families of all stripes who were in CONUS (Continental United States) but had a spouse away from home on Active Duty. We made sure they were getting all of their benefits, had ID cards, knew their rights, had medical care, etc. This was during Operation Desert Shield/Storm. I never did see combat, though my unit was activated to go to Kuwait. Thanks to General ‘Stormin’ Norman’ it was over before my unit was needed overseas.

Every bit of my career was rewarding and I had the most awesome Officers and mentors along the way. My two BFFs of 40+ years were in the Army with me. One retired as a Major, the other as a Warrant Officer. They are both married to military men. Beau is the only ‘civilian’ spouse in the mix, but since he’d be the Best Partner Ever in any battle situation, we let him hang out with us. ;)


37 posted on 11/11/2023 8:12:48 AM PST by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Qiviut

Beau has been instructed that I want ‘The Full Hero Package’ at my funeral - even if I end up being scattered out here at the farm. ;)

Both my Dad and Step-Dad were Navy. I don’t like open water, so I stayed on the ground as much as I could, LOL!


38 posted on 11/11/2023 8:15:35 AM PST by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Liz

Serve that veg dish with some Hasselback Potatoes and you’d make even the Meat Lovers happy. :)

https://www.foodnetwork.com/recipes/ree-drummond/hasselback-potatoes-3190731


39 posted on 11/11/2023 8:17:23 AM PST by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin

Great idea.....thx.


40 posted on 11/11/2023 8:19:25 AM PST by Liz (Women have tremendous power — their femininity, because men can't do without it. Sidney Sheldon)
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