Posted on 07/26/2013 12:53:13 PM PDT by greeneyes
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Those high prices might drive people back to heirloom seeds, so that people can grow their own.
Maybe you could.
/johnny
LOL. The difference being that I LOVE CORN. I want him to plant it and take care of it. LOL
I like the 5 oz dixie cups. Biodegradable a little quicker than plastic, I think. Any way, they don’t take up as much space on my little table.
/johnny
Pre-fab toast: Found this in Walmart a couple of weeks ago before bad tooth. In the bread section, I accidentally found TOAST ALREADY MADE. :O) A bunch comes in a cellophane bag. As I said, got it about two weeks ago and it's good until some time in OCTOBER! Pre-fab toast. You don't do anything with it except eat it - no micro, just eat the toast. It is tasty and nicely crunchy.
Pre-fab bacon: Oscar Meyer Thick Cut already cooked bacon. Takes maybe 20-30 seconds in the micro. Hot, pre-fab bacon.
A real, honest to goodness egg: Have an egg cooker thing. Put a bit of butter in one of the cups, break the egg in the cup, micro maybe 20 seconds - real egg done to soft. Few more seconds if you want it better set.
Actual total micro cooking time - 1 minute or less.
There you are, pre-fab bacon and toast, real egg. Amount of chemicals - don't know, don't care. :o)
You won't run out of bread if you keep some already made toast around - lasts for several months - some day I may get brave and read the ingredients.
“The difference being that I LOVE CORN. I want him to plant it and take care of it. LOL”
Months ago, I mentioned there is a corn seed made to grow in a pot on a deck. Think the name was actually Deck Corn. I plan to get that, it is a Burpee new corn. By the time I found that, they were out for the season.
1/4” to 3/4” rain every few days for the last couple of weeks, so don’t need to water.
WInter squash has run wild, with runners up to 12’ or so long, with a lot of fruits coming along. Same for the pumpkins.
Second planting of carrots have suddenly taken off with the cooler, damper weather.
The Siberian—or Mongolian; I always forget which— apricots are nearly ripe, with a few precocious ones taste tested. They are very small, only about 1.5”, and the flesh drier and less sweet, though not tougher, than commercial ‘cots; but good flavored: good for cooking, less so for out of hand eating. Not surprising, as that is what the Farm Bureau description said when they sold them as ‘shelter belt’ trees.
As I think of more, I’ll add it later.
Going to try some Greek oregano from seed this Fall or early Spring. I don’t read about it much here on FR and I never grew it before. Any suggestions?
LOL. You can make your own prefab toast. In one of my back to basics books regarding storage without refrigeration, this is one way to preserve bread for at least a month.
Basically dehydrate the toast, but put the butter on it when ready to eat. If you want softer bread, a little steam will do the trick. The author’s kids call it “cake bread” when she steams it.
I often make my own croutons, but had never heard of having toast on hand before. We have bought some of the smaller toasts to serve along with crackers, cheese, and wine during the holidays.
Oh yeh, I forgot. I fry and egg in the micro wave sometimes. I have a little micro wave sandwich maker that I bought to make toasted ham and cheese sandwiches in the micro wave.
I just spray a little oil on the bottom plate, crack the egg, spray a little oil on top, and cook about 40-55 seconds depending on whether I want it easy or medium. In the summer, I always make my bacon and scrambled eggs in the microwave too.
Many times, I cook up the whole batch of bacon, and put it in a ziplock bag in the freezer. Then it’s really quick for when I am in a hurry, or just lazy.
Deck corn. MMM I can see it now: My house surrounded on all three sides by corn on the patio.LOL
Well, it all sounds good. I didn’t get a single carrot to germinate. I am going to try growing some in a pot, so I can roll them into the shade or bring them in if the temps get back to really hot.
This fall, I will plant some in the winter garden along with the winter lettuce. So far, the only time I have been able to grow a decent crop of carrots is the fall through winter planting. Spring time crop always fizzles.
I think it is probably pretty easy to grow, just follow the directions on the package. I really don’t care for it that much, and usually substitute something else like basil. We don’t eat a lot of Italian dishes. I do have a jar of Italian seasoning that I use sometimes and a tiny bottle of Oregano that oldest daughter uses when she is here.
/johnny
I know you used raised beds, but for spring carrots try raising a row 10-12” wide, and a few inches high & flat across the top.
Just lightly roughen up the surface, barely touching it with the tines of a garden rake; then use a salt shaker to sprinkle the seeds and lightly smoothen the surface with your hand; then cover with a thin (1/8” or less) layer of grass clippings. Keep damp.
The seeds should be deep enough just by falling into the spaces between the soil particles then being covered by the grass.
We don’t care for the mushy-walled stuffed peppers, either.
Cook the stuffing almost completely, THEN stuff the peppers. Put your topping on them—we use cheese, rather than tomato sauce—and cook just enough to finish them without ruining the peppers.
I’m expecting the same from “my seeds” and peppers as you are experiencing. What are you stuffing them with? I’m beginning some in the garage, under grow lights, as I’ve heard peppers are perrienels. (whatever), anyway I want to see my garage full of little “peepers” for my fall and winter growing, plus my peppers of all kinds, growing and showing. Hubby was really surprised when he saw the garage “clean” and rows of veggie seeds waiting to be put in pots with grow lights hovering above. He didn’t want an angel and he sure didn’t get one. We’re all for growing for fall and winter crops. Now to get the community garden ready to receive the little gems.
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