Posted on 11/19/2010 5:13:31 AM PST by Red_Devil 232
Good morning gardeners. Thanksgiving is next week and I hope all Freepers enjoy a bountiful feast with family and friends. Don’t forget to give thanks, it can turn a meal into a feast.
A reminder for those of you who have a frozen turkey, for every 4 pounds of turkey it will take a day to thaw in the refrigerator. A 20-pound turkey will take 5 days so you need to start defrosting it tomorrow. If your turkey will not fit into your fridge defrost it in an ice chest with ice.
If the turkey is allowed to thaw at a temperature above 40 ºF, any harmful bacteria that may have been present before freezing can begin to grow again unless proper thawing methods are used.
You can also thaw it in a cold-water bath. Allow about 30 minutes per pound when thawing a turkey in cold water. A 20-pound turkey will take 10 hours using this method. Be sure to change the water often. Turkeys thawed by the cold-water method should be cooked immediately because conditions were not temperature controlled.
Ok Freepers this means no thawing of the turkey on the back porch or in the trunk of your car!
Pumpkin Cheesecake. A mere 576 calories per slice...and Oh-so-worth-it!
The last of the leeks and one lonely red onion.
Brussels Sprouts! They have since been pickled for Bloody Marys during the Super Bowl. My gardening season has been long and amazing this year. I didn't have to water the big garden even ONCE this season! Life. Is. Good. :)
Strange ingredient for a Bloody Mary! At least in my neck of the woods. Are they pickeled with hot peppers?
Is that empty beer cans in the little red wagon? We are still getting a few fresh Raspberries from the late crop and nice sized carrots in the big tub. Garlic is about 95% germination but I had to buy extra Shallots to fill the voids in a row and a half. The Oats and Bell Beans are picture perfect and merit a couple of photos later...
The city is about 10 degrees warmer than my folks’ house in Lorain County. I thought about putting the fig trees in my aunt’s barn but it’s a lot colder in the country.
I bought a quart jar of pickled brussel sprouts from an Amish store on the owners recomendation. They were great!
I just pickle them like refridgerator Dill Pickles. Or Green Beans. Or Asparagus.
I like my Bloody loaded, Baby! It’s a meal by itself. :)
Our vast Carrot patch
WTH is this??? A clump of Day Lillies getting ready to bloom...
Ha Ha... our Alstroemeria is still blooming
LOL! No, it’s got a mesh bottom, but I can see where you’d think that. We were drinking ‘Spotted Cow’ from The New Glarus Brewery and ‘Woodchuck Cider’ from Vermont that day. All glass was recycled properly.
In other words, we lined ‘em up on the fence and shot ‘em to smithereens, LOL! (Just Kidding. I had a lot of ‘City Folk’ at the party that day. You gotta introduce them to ‘country ways’ s-l-o-w-l-y...)
Oh I bet the Hummingbirds love your place!
wow..wonderful.I miss gardening in the south where there is the longer growing season.
Thanks for the pings, Red_Devil 232 and tubebender.
Greetings all!
I see that your garlic is growing. Mine is covered in straw and now a dusting of snow. :-)
Does it grow all winter for you?
Incredible pictures, thanks. My wife likes your garden, too, both the Estate and the church.
It slows a little in the winter but we really don’t get cold temps here due to our proximity to the Pacific Ocean near the Cal-Ore border...
Briar Bender went foraging for mushrooms today...
What kind of mushrooms did you find? And do the different varities taste different?
Those are Boletus Edulus and refereed to as King Bolete and a couple of other names. This Bolete is very tasty to us and maintains a good texture through the frying plus they are found just across the street from our driveway...
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