Posted on 09/06/2013 11:58:59 AM PDT by greeneyes
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I am not sure. I think AFTR was taking care of an elderly parent, and away from home, and not able to garden.
I don’t remember anything with respect to garden girl.
Also haven’t heard from Diana in Wisconsin for a long time, but I did see a post sometime in the past week or so on another thread.
Should have noted that AFTR is still posting now and then on the garden thread.
Here’s a link to crop rotation article provided by Black Agnes:
http://www.freerepublic.com/focus/f-chat/3064382/posts
Stems do not germinate. I used the term stems because I do not remove anything else from the strawberry except the stem in food preparation. I compost the 'waste' or stems. When I removed the stem I also cut off some of the seeds from the strawberry.
The seeds that got removed from the strawberry in the stemming process did in fact germinate and grow new plants.
I got the collards and kale planted Saturday morning. Finished the hen yard fence Saturday evening. It was hilarious watching them walk the new section of fence after I got them into the pen. But it didn’t take them too long to remember that they can fly. Half of them were out running loose this morning. I’ll clip their flight feathers and that will put an end to their jailbreaks! LOL
My husband cuts jalapenos in half lengthwise, and then stuffs each half with a mixture of sweet sausage and diced fresh pineapple. He then bakes them in the oven until done. They make a delicious appetizer. The heat from the jalapenos along with the sweetness of the sausage and pineapple is perfect.
That sounds good! Our daughter loves pineapple. My stuffing is 1 lb. bulk pork sausage, browned first. Drain and mix in a block of creram cheese and 1 cup parmesan (shaker can). Mixing while the sausage is still warm works best. Will stuff 2 cookie sheets. Bake at 325 for 30 minutes.
Thanks for that idea for poppers. I have always liked sweet and hot together.
You’re amazing!
So glad to hear from you. I only have time for the garden and nascar threads lately so I have lost touch
That sounds good! My husband isn’t a big fan of cheese, though, and he’s the cook. :)
My wife makes a stuffing for Tostitos Scoops using browned sausage and cream cheese with green onion. Pour over Scoops and top with sliced black olives.
You’re welcome!
“The same size, color and food value as tree peaches. Vine Peaches make excellent preserves and pies, and have a vine-ripe flavor and texture much like a mango. It's an easy plant to grow, with fruit maturing on spreading vines in about 80 days.”
The “peaches” is just an experiment to see if they make and what they are like if they do.
Yesterday, I ordered pepper seed and later when their plants are ready, will buy some other peppers that are for containers. Ordered these seeds:
Pepperoncini Greek Organic
Sweet Golden Baby Belle
Sweet Banana
I can keep plants from freezing here since we only have a few days each winter that are below freezing and that is usually just during the night for a few days. It was warm last winter, not much winter.
“How about Blackberries or Blueberries instead?”
Blueberries don’t grow here - too hot for them. Getting Blackberry plants later.
We love sweet banana peppers on sandwiches and burgers. We grew a few last year. They are also good with others in pepper sauce.
That sounds heavenly!
Since I have never grown any plants of any kind, the only peppers I know are in the grocery produce section or in bottles at the grocery.
That is about to change.
Sounds good except for the black olive part. :))
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