Weekly Garden Thread - March 14-20, 2020

March 14, 2020 | Diana in Wisconsin/Greeneyes

[Ellendra]

Treat it like beef. Although depending on what the deer had been eating, the fat might have a weird taste to it. Decide for yourself if you want to trim that all out before canning.

[metmom]

The cherry and black walnut are real cash crops.

That wood is worth a LOT of money.

[metmom]

When it thaws out, I’ll see if there’s any on there.

My guess is that with all the farms around here and the apple trees, it probably ate pretty well.

[Swanks]

Great. U have the space to set it out for 2 Yrs. I have 1/3 acre and HOA Nazis so have to ‘cool it’ with 1.5-2.0 cords. Keep it in the sun (but cover when raining)- makes a huge difference.

[Liz]

Strawberry-Almond Paste Shortbread Bars

ING cup butter, softened ¾ cup sugar 2 cups flour ¼ teaspoon salt ¼ cup packed almond paste
(from 7-oz roll), crumbled (not marzipan) ¼ cup sliced almonds 12 oz jar strawberry preserves

PREP Foil-line bottom/sides 9" square pan, leaving overhang at 2 opposite sides for handles; spray foil.

BATTER Elec/mixer well butter/sugar on med-high. Beat in flour and salt on med speed just til blended.
Press 3 1/2 cups into pan. Bake 30 deg about 20 min (top begins to brown).

FINAL Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.

BAKE 25-30 min (top and edges are golden brown and preserves are bubbly). W/ foil handles, lift out bars; remove foil from sides.
Cool completely on cooling rack before cutting. Sprinkle w/ conf. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

TOPPING fork/mix rest crumbs and crumbled almond paste to small clumps; stir in almonds.

[Diana in Wisconsin]

I know it! :)

[Diana in Wisconsin]

This site looks fun & informative. I've dabbled a bit in 'cooking' with rose petals before. Lots of great ideas, here.

https://www.odealarose.com/blog/complete-guide-edible-flowers/cooking-with-roses/

[Diana in Wisconsin]

https://www.odealarose.com/blog/complete-guide-edible-flowers/cooking-with-roses/

[mrsmith]

Anyone here ever actually eat dandelion greens?

Heard they’re good and healthy too, stores are out of lettuce …

And they’re probably my ‘best’ ‘crop’.

[Califreak]

https://m.youtube.com/watch?v=6rdUqnQkJ-I

Starry Hilder and her husband can deer meat(easy raw pack method!)

[metmom]

WOW!

He has more canning jars than I do.

I have never done raw pack.

I’ll have to try it some time.

I would never reuse canning jar lids for canning again either but I do know some people who do.

If you want reusable lids, these work.

Tattler Canning Jar Lids.

https://reusablecanninglids.com/

[Califreak]

I loooove raw pack.

No muss, no fuss.

Stuff that meat in there and git r done! :)

I’ve done roast, boneless chicken, pork, ground beef and corned beef. Me daughter has braces and hubs and I have crowns so we appreciate the tender texture of the canned meat products.

So much better tasting and cheaper than canned meat from the store.

[metmom]

Do you pack it in tightly as he suggests?

Because my main concern is air trapped in the jar but much as I consider it, I cannot fathom the air not escaping under that much pressure and heat.

[Califreak]

Yep, I just pack it in as tight as I can.

It will make its own broth.

I try my best not to leave any air pockets but any air must be working its way out and empty space fills out with broth.

Try it, you’ll love it.

Sutton’s Daze on YouTube also does a lot of raw pack canning videos.

[metmom]

I’ll look into it.

It would be a real time saver.

[Califreak]

It really is. Once you get used to it you’ll probably love it.

[tob2]

That is way too funny! lol

[tob2]

I agree with you!

[daniel1212]

Hi, I tilled the garden today, mixing in fertilizer and a humus and manure mixture (thank God we could do so), thought we should not plant till May, Does anyone you think this was too early to add those things, or too late?

[Liz]

I love the way these lettuce wraps look on a luncheon table....so inviting and healthy.

These are sauteed shiitakes topped w/ a basil chiffonade......or fill them with what's on hand.