WOW! What a treasure-trove of all you need to know about Squash and Pumpkins!
https://whiteonricecouple.com/guide-winter-squash-pumpkins/
Posted on 10/01/2025 5:23:58 AM PDT by Diana in Wisconsin
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I have used both. On years when we grow out a lot of squash, I’ve even made ‘pumpkin’ pie with butternut squash.
I really like Sweet Potato Pie, too.
For the recipe I posted I used store brand canned pumpkin and store brand evaporated milk. Spices were from ‘The Spice House’ out of Milwaukee, WI where my Grandma always shopped. :)
I love those stories.
WOW! What a treasure-trove of all you need to know about Squash and Pumpkins!
https://whiteonricecouple.com/guide-winter-squash-pumpkins/
I think it’s just the many variations, some quite distinct. I’ve eaten Kimchi I really liked, and Kimchi I didn’t like, and then there’s a separate category for the stuff too hot for me...
...All made by Koreans with fresh ingredients.
Had to do multiple posts.
This youtube of a couple in Dajestan shows cutting the cabbage with a handy took two blades. You can get it on amazon pretty cheap. I don’t make a big quantity anymore and am still pretty good with a knife so I have not gotten one.
https://www.youtube.com/watch?v=w6xu-JF3LjM&t=12s
tool here for anyone interested.
I had plans to sleep late this morning but the salt mine had its own plans. Got paged at 7:00am dammit.
That problem is solved so it’s time to get dressed and get to choring. I’ve got a mountain of brush left by the tree removal last week. That stuff needs to be cut up and hauled off. There are two pear trees at Pops’ house that need to be picked.
And I still need to plant the spinach...
Last post for fermenters this is a delicious salad I have made it with this recipe bshould have made less, just delicious.
https://www.olgasflavorfactory.com/holiday-recipes/russian-carrot-salad-koreiskaya-morkovka/
My wife brought home some “cucumber salad” from one of her friends a couple weeks ago:
It was actually thin cucumber and sweet onion slices in the “broth” — lightly tangy, slightly peppery — really good, and I think you are right, part of the reason it was so good is because the salt and vinegar was not overdone. Granted, I’m not big at all on strong vinegary tastes.
When the solids were eaten, I dumped in some slices of Roma tomatoes. Normally, Romas are too bland for me except as a sauce base, etc., but, after an overnight soak, this “broth” livened them up very nicely.
I’ve been bugging wifey for two weeks to “get that recipe”, but, no dice yet. She (wifey) is on vacation next week, so, I’m gonna pester her some more. ;-)
Yes you should get the recipe. I copied the one from the Old World Foods jar years ago. You only need a small amount of vinegar and the acid from the pineapple juice is good too. You were smart to reuse the brine. Although after 1 time brine will get watery. I only do refrigerator pickles because I like them crunchy and not too pickled. I can’t remember the last time I canned pickles, It was a very long time ago because I never did it again.
You win the thread today!
I’m convinced zucchini is the answer to the third world food shortage.
Well, give that guy a male and female Asian Carp and pretty soon you’ll have all the fish you’d ever want. A bit bony, though...
Zucchini can’t take temps under ~ 50 deg. F, right? Hmmm... what grows very well year-round and can handle temps down to 40 deg. F or so??
😊❤❤❤
I don/t know.
The last few nights I’ve had to cover them because of a frost but it doesn’t seem to have bothered them.
I’ve been pretty surprised at the harvest. It’s supposed to be pretty warm until Tues, at which point the weather is going to turn and I’ll just give up the rest of the garden as lost.
What I get, I get.
Potatoes!
A useful and beautiful tool! We have one in the family, too. I think SIL Gina has it right now. It gets passed around a lot. ;)
I have lost track of all the sausage making equipment, but my ‘sausage days’ are behind me now. ;)
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