WEEKLY GARDEN THREAD VOLUME 52 DECEMBER 27, 2013

Free Republic | Dec. 27, 2013 | greeneyes

[rightly_dividing]

I mentioned up thread somewhere that I would build an arch trellis from a cattle planel. Greeneyes wanted me to post pictures when I did, so I just sent her the link to the Texas Preppers video of grow arches.

[sockmonkey]

I mentioned up thread somewhere that I would build an arch trellis from a cattle planel.

Well, since I don't move too fast, mine was an arched trellis for a couple of months... until it started getting cold. I think after our first light freeze, I decided I better get hopping, and finish it as a greenhouse.

My friend down the street has an arched trellis from a cattle panel..The "frame is a little over four feet in width, so the arch is really nice and high.

My Mom's neighbor takes two boards, and attaches to both sides of a cattle panel, then bends them to get a sharp angle for square trellises for roses..He prefers square to arched..I prefer what's easiest which is the arch.

[tubebender]

Our DiL brought over a platter of cherry tomatoes that she had cut in half, hollowed out the center and filled it with a cream cheese bacon bits mixture and I could not stop eating them. I am not sure of the type of cheese she used but there are thousands of recipes on places like Pinterest…

[P.O.E.]

Just throwing stuff in the compost heap up here in Pennsy.

That and emptying the rain barrels when the temp gets high enough.

They do make some nice ice sculptures when I upend them.

[sockmonkey]

Our DiL brought over a platter of cherry tomatoes that she had cut in half, hollowed out the center and filled it with a cream cheese bacon bits mixture and I could not stop eating them.

I had to laugh when I read this as I'm such a bacon junkie, that I'm sure the cheese bacon mixture would never make it into the tomato before I gobbled it up.

Though not in the picture I posted, I do have a bunch of juliet tomatoes I picked a few days ago that would be perfect for some figi's cheese spread I got..except I ate it an hour ago, right out of the tub..

[sockmonkey]

filled it with a cream cheese bacon bits mixture and I could not stop eating them.

On, noes, I just took a glance at my reflection as I walked past a full ltength mirror...I look like someone filled me with a cream cheese mixture..No more cookies, candy, cheese for me if I dont't want to have a figure like Mrs. Doubtfire!

I knew I'd been chowing down on all the goodies since Thanksgiving, but I think I better start eating only the veggies from my garden and greenhouse...No more prime rib, lobster stuffed salmon, crackers, summer sausage, sliced cheeses, cookies with a ton of butter..no more eggnog that's 360 calories a glass...

[Nepeta]

I want a sassafrass tree..I'm sure it wouldn't make it here, but I would sure try to get one to grow here..

http://www.ehow.com/how_4452191_grow-sassafras-trees.html

They do not appear to be too fussy.

[Anton.Rutter]

You can ship me all those items in dry ice, I’ll make sure they no longer tempt you ;)

[rightly_dividing]

Bacon...its whats for supper!

[Marcella]

It is 9:30 pm and 57 degrees outside.

I laughed at your recipe for bread. In what country do you live? Or, do you live in another solar system and are just stopping by here?

“caster sugar” - In the US, we have “sugar”, don't have “caster sugar”, whatever that is - is that kin to castor oil?

“200ml” - say, what? We in the US measure by cup, half cup, one fourth cup, or pint, half pint, etc. We don't use “NO ML here”.

“blend oil” - you must be kidding. Is that 30 wt. oil like my car uses?

“750grams” (of bread flour) - do you mean gram crackers or gram as is grandmaw, or grains of sand and you had a typo and typed “grams” instead of “grains”?

“12 grams” (of salt) - you are hung up on “grams” - did you have an episode in your childhood concerning “grams” or “gram”? In the US, we use teaspoon, 1/4 teaspoon, 1/2 teaspoon - look in your kitchen drawer for a spoon not as big as a tablespoon, that is a teaspoon. We also have little measuring spoons to make it easier to measure out the small amount you need.

Do you suddenly say at times, “Beam me up, Scotty”?

In truth, your recipe words sound like the bought-in-England, cookbooks I have.

[Nepeta]

This site might offer Stuff of Interest to some here. Some time in the past I ordered from them, and they were reliable.

http://www.pennherb.com/herbs

[Ellendra]

Variety is good, I hope it does well! And because it’s a C. maxima, it shouldn’t cross with your T squash (which is a C. moschata)

[Marcella]

“And because it’s a C. maxima, it shouldn’t cross with your T squash (which is a C. moschata)”

I don’t know what C. maxima and C. moschata represent. I won’t tell the T squash or the Tronco squash that they are not alike. Maxima sounds like something is big but moschata doesn’t give me a clue what that might mean.

[Nepeta]

On bread making...

Years ago I took a baking course in the evening. The basic bread recipe involved 2 cups of lukewarm water (of such a temp to keep the yeast happy and growing)to which was added a tablespoon of dry yeast.

Some source of sugar was needed to feed the yeast and keep them happy, usually one tablespoon of ordinary cane sugar, but you could use brown sugar or honey.

A pinch of salt and a tablespoon of oil (or melted butter)was added to the basic recipe.

After all of this was mixed together, flour was added (Bread flour, which has a higher protein content than general purpose flour, is preferred for bread, but gp flour will work fine) gradually. Exactly how much was determined by the temperature and humidity in your kitchen--it could vary, but you added until the dough was lump that held together and was not 'wet'. Have at least 7 cups of flour on hand.

Kneading on a floured surface was next done, then the dough was left to rise in a mixing bowl covered with a dishtowel in a warm place however you contrived to make a warm place for the dough. After about an hour (or so) the loaf was removed from the bowl, and again kneaded, adding flour sparingly.

Next, the loaves were shaped by dividing the dough in half, and kneaded each half, spreading it out flat, then rolling the dough to fit into a loaf pan. Both loaves would then be returned to the warm place, and left to rise until they were just above the tops of the pans.

Baking time ~30 minutes at 400 F

Variations:

Rye bread use 2 cups of rye flour, then finish with wheat flour, caraway seeds or anise seeded added if desired

Sweet dough (as for raisin bread) add 1/3 cup sugar and a teaspoon of vanilla extract (and raisins!)Use general purpose flour for a soft texture

Pizza dough use a tablespoon of salt and eliminate the oil. Will make enough dough for a large cookie sheet

Dinner rolls can be made with the bread dough

Whole wheat flour can be used in place of wheat flour

Test for doneness by taping on the top of the loaves; it should sound hollow. Experience with your oven will be useful in determining the best baking times for you.

[Marcella]

JRandomFreeper, Johnny, is the graduate of a culinary school (as in “Haute cuisine was born in Paris and standardized through the efforts of Georges Escoffier”.)

I tease Johnny just because he is a fine baker.

[Ellendra]

All squashes are members of the genus Cucurbita, which is further seperated into four main species: mixta, maxima, moschata, and pepo.

I have no idea what those translate to, only that they’re the latin names for the species of squash. The main reason to pay attention to those at all is the fact that they won’t cross with each other. Meaning, you could plant one variety from each of those 4 catagories and still be able to save pure seed.

On the other hand, if you were to grow 2 varieties of the same species, say Cinderella pumpkin and Goblin Eggs gourd (both C. pepo), they would cross, and the resulting seed would grow something that was partway between the two. If you’re experimenting with plant breeding this can be fun, but I wouldn’t recommend it if you’re trying to save pure seed.

[Marcella]

Used you name in post 215 and forgot to ping you.

[Randy Larsen]

Please add me to your pinglist.

[Marcella]

Thanks for the explanation of the species of squash.

[TEXOKIE]

Hi greeneyes and everyone!

I finished looking through one of my seed catalogs, and have not added up my wish list. I’m afraid to do so and report to Darlin!

I had placed one of the pots of parsley inside, and the other outside. The one inside has NOT been happy! I was nonplussed to see that the outside one has bounced back after the recent snow and seems very happy! I put the inside one outside, and now we’ll see how they stand up to the 15 degree weather we are having tonight! I have them in a sheltered place on the south side of the house, so I’m hoping they make it, but if not, it was an experiment anyway.

Today we found that one of our yellow onions in our onion/potato basket in the kitchen has sprouted. I plan to pot it, but I’m wondering if I should put it outside, or see if it can brave our indoor situation until spring. I really don’t know much about onions!

We are on “Wiseman Extended Time” (”WET” time) - because, after all it’s still Christmas until the Wisemen get there!
(12 Days of Christmas and all that!) We decided not to let the Christmas crazies take over and so we finalized our cards and got them in the mail a couple days ago. We are glad that others are in a similar relaxed approach, because cards are still coming to us in small batches each day.

Santa DID bring me that garden wagon! :-D

Our December 25th celebration was joyful, and I’m hoping everyone else’s was equally blessed.