Good Morning. Thanks for the ping. We have had loads of rain this week, some pretty cool nights, and not nearly enough sunshine. Weeds abound.
I got most of the beds weeded yesterday. Garlic finally had some scapes, which I have snipped off. I am thinking that I might just dehydrate them and turn them into powder to use when cooking.
I have way too much lettuce to eat. How does one “preserve” lettuce for later use? Any nifty recipes(I am getting tired of salads).
Hubby is working on the siding on the “grand old money pit shed”. Rain canceled the bobcat to do the grading. Now it’s wait again to let the ground dry out.
He says the “root/storm cellar” is ready for some shelves and storage. So I’ll be shopping for some shelves. Also time to order the cistern.
I have heard two opposing opinions on the scapes.
One is to snip them because it send the energy of the plant into the bulb and gives you a bigger bulb and better harvest.
The other is to let them go because it doesn’t make any difference.
Anyone have any experience with that?
Is there any way to remove crab grass for good? That stuff just flourishes in my front bed, and the roots are crazy long.
Wash lettuce and pat dry. Stack leaves about 1” thick and roll up in plastic wrap. Spray bundles with Canola oil cooking spray. Take 1 large Leporidae and pry mouth open, insert plastic wrapped lettuce bundles until Leporidae is doubled in size. Nail Leporidae in to 4’ x 4’ x 1/2” thick plywood. Place Leporidae Lettuce boards in Root Cellar. Store up to 6 months.
To use, remove Leporidae from plywood pull lettuce bundles and discard. Strip hide and remove entrails, rinse well and put in bucket of salted cool water. Prepare Dutch Oven with 1/4” of Olive Oil and preheat on medium high. Remove from salt water and pat dry with a towel. Sprinkle with salt and pepper and lay into heated oil and brown (sear) both sides. Repeat until 4 Leporidae are seared then place all 4 Leporidae back into Dutch Oven with 1 medium 1015 or Vidallia Onio cut into quarters, 6 Carrots- topped and washed and 6 sticks of Celery Stalks- washed. Cover with water to top of Leporidae and bring to a boil then reduce heat to low and cook for about 1 hour.
Serve with choice of Vegetables and Rice Pilaf. Enjoy.
(For fun leave ears and head intact to help get the Dinner conversation rolling. )
“I have way too much lettuce to eat. How does one “preserve” lettuce for later use? Any nifty recipes(I am getting tired of salads).”
Me, too! With our cool, sunny spring I’ve got lettuce and spinach coming out my ears!
How about using some of it up in Smoothies? You could then freeze the Smoothie liquid in ice cube trays for later use, too.
https://gastroplant.com/3-ingredient-lettuce-smoothie/
https://thecookful.com/lettuce-smoothie/
And, tons of other ways (recipes)to use up lettuce, here:
https://thecookful.com/category/head-lettuce-101/
I’ve got some nice Red Romaine right now, so I’m going to whip up some Tuna Salad and fill leaves with that for ‘sandwiches’ later!
One more idea: Taco Salad! So, I always thought Beau didn’t like ‘Mexican Food’ due to the sometimes spicy nature of it. Turns out he doesn’t like Tacos because of the mess they make - so I’ve been making Taco Salad instead and he gobbles it right up. Fajitas, too.
After ten years of looking, I thought I might have found his ‘fatal flaw’ which would be the end of us, because I could eat Mexican food every day of the week and never tire of it. So, I guess we’re stuck with one another, now. ;)