Posted on 10/16/2021 6:18:17 AM PDT by Diana in Wisconsin
Been there, seen that and I DO NOT like it, for it also prevents successive posts. In forum, debates I usually like to set up all the posts I want to respond to and write my responses and then post them one after another so that they stay together, and this tactic prevents that, as well as just posting multiple quick successive responses, thus wasting more time. Other posters on forums that prevent this have also complained.
You must have a slow connection if you keep trying to post the same message.
What forum do you see as the best example of what one should be?
You can set the time to 10 seconds or even 5 and the only thing it would stop is unintentional double posts. I have gigabyte fiber and I’m not the only person who double posted in this thread.
That was an interesting article!
“I suppose if push came to shove, I could grow some lettuce or sprout broccoli or something under a grow light.”
Or, if you’re as burned out on the garden as I am this year, you can just hang it up and practice some self-care and Hygge* until it’s time to start seeds again in March! :)
* https://www.health.com/mind-body/hygge
Another 'dame' with 'great hips' is 'Frau Dagmar Hartopp.' To my eye, she is not as beautiful as 'Hansa' but she gets the job done.
There's nothing 'prissy' about these gals. They are definitely low-maintenance other than some pruning every few years and will really fill up a space where needed.
I added Rugosa roses, 'Cuthbert Grant' and 'Blanc Double de Coubert' two years ago. The reddest of the red and the purest of the white. All of the roses I'm talking about here are available through Jung's, of course!
I’ve always been enamored with fractals...in Nature and in my food. That Romanesco Broccoli is a blast to grow - people get the funniest expressions on their faces the first time they see it. (It tastes/cooks up just like Cauliflower.)
Hard to believe no one figured this out/gave it a ‘name’ until 1975, though. I mean, all you have to do is LOOK at The Natural World and you can’t NOT see the repeating patterns. ;)
Sounds productive! I haven’t started on my pumpkins, yet. I think the only garden-related thing I’ll do today is dig that last row of potatoes. :) This entire upcoming week looks perfect for getting garden beds cleaned out and stuff put away.
I DID get my ‘Salad Growing Set-up’ set up in the greenhouse and have lettuces and spinach transplants going. I will seed the last ‘bag’ so I have more greens coming up behind - I’m just going to mix lettuces, mesclun mix, arugula and spinach together and see who shows up! ;)
Some of the squash I baked are acorn white - AKA the mashed potato squash. Roasted some garlic heads too and will see what they taste like in the squash.
https://www.youtube.com/watch?v=HLbDeEd77Ss&list=PLsARD-eD2Q8t6YPPfgBmwvN0PMDTEROIv&index=1
“Resistance is Fertile” by John Moody
Part of a playlist called “County before Country” from a group of speakers at East River Church in Ohio, the general subject of which is rebuilding our local Christian communities.
One comment: This is a great message about thinking about our food supply lines and growing one’s own food, as well as embracing the blessing of children.
Never heard of Glass Gem! Looks like you’d break a tooth if you bit into it, lol!
Thanks, Pete, for taking the time and going to the trouble to write that up. Very informative.
Old Farmers Almanac Rose Hip Jam
"The tart, reddish-orange hips of Rugosa Roses make a wonderful jam! See how to make this tangy jam—which is also loaded with vitamin C when fresh. Rose hip jam is a delicious spread on toast, in yogurt, with game meat, on ice cream, with oatmeal, in pancakes, and on a cheese sandwich!
What are rose hips? They are seed pods of roses! If you leave the spent flowers on your rose bush, look closely and you will see small berry-sized balls on the tip of stems. They turn orange-red at maturity. We normally use hips of Rugosa Roses. They have the largest, most abundant, and best tasting hips. However, all rose hips are edible. Just make sure you never harvest hips from a plant sprayed by pesticides or chemicals. You can also buy dried rose hips.
What do rose hips taste like? They have a bit of the tartness of a crab apple; roses are in the same family as apples and crab apples, which is why their fruits resemble mini crabapples.
How do you harvest rose hips? If you have your own rose bushes, harvest in the fall (October, November) when the rose plant is leafless. Wait until first light frost has nipped the leaves but before you experience a hard frost that freezes the hips solid. Light frost helps sweeten the flavor and is also good for the plant.
Clip ripe hips off a rose bush with a knife or scissors. Make sure to wear garden gloves. Trim off the stem and blossom ends. Slice the hips in half with scissors. Remove the seeds. Rinse off the rose hips with cool water. Dry completely. And then get read to use or freeze for later use.
Below is our recipe for Rose Hip Jam. If you have extra rose hips, you can also make tea! Just steep 4 to 8 rose hips in a cup of boiling water for about 10 to 15 minutes.
Ingredients rose hips (with black ends removed) equal amount of sugar by weight water (1 cup per 1 pound of rose hips) Instructions
Use a heavy, stainless-steel saucepan. (Do NOT use aluminum.)
Add water and rose hips, and simmer until the fruit is tender.
Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick.
Pour into hot, sterilized, half-pint jars and seal.
Store in a cool cupboard, and use within six months; refrigerate after opening. Preparation Method
Boil
Category
Pickles and Preserves
Course
Other
Credit: Kathleen Halloran
Old Farmers Almanac Rose Hip Jam
"The tart, reddish-orange hips of Rugosa Roses make a wonderful jam! See how to make this tangy jam—which is also loaded with vitamin C when fresh. Rose hip jam is a delicious spread on toast, in yogurt, with game meat, on ice cream, with oatmeal, in pancakes, and on a cheese sandwich!
What are rose hips? They are seed pods of roses! If you leave the spent flowers on your rose bush, look closely and you will see small berry-sized balls on the tip of stems. They turn orange-red at maturity. We normally use hips of Rugosa Roses. They have the largest, most abundant, and best tasting hips. However, all rose hips are edible. Just make sure you never harvest hips from a plant sprayed by pesticides or chemicals. You can also buy dried rose hips.
What do rose hips taste like? They have a bit of the tartness of a crab apple; roses are in the same family as apples and crab apples, which is why their fruits resemble mini crabapples.
How do you harvest rose hips? If you have your own rose bushes, harvest in the fall (October, November) when the rose plant is leafless. Wait until first light frost has nipped the leaves but before you experience a hard frost that freezes the hips solid. Light frost helps sweeten the flavor and is also good for the plant.
Clip ripe hips off a rose bush with a knife or scissors. Make sure to wear garden gloves. Trim off the stem and blossom ends. Slice the hips in half with scissors. Remove the seeds. Rinse off the rose hips with cool water. Dry completely. And then get read to use or freeze for later use.
Below is our recipe for Rose Hip Jam. If you have extra rose hips, you can also make tea! Just steep 4 to 8 rose hips in a cup of boiling water for about 10 to 15 minutes.
Ingredients rose hips (with black ends removed) equal amount of sugar by weight water (1 cup per 1 pound of rose hips) Instructions
Use a heavy, stainless-steel saucepan. (Do NOT use aluminum.)
Add water and rose hips, and simmer until the fruit is tender.
Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick.
Pour into hot, sterilized, half-pint jars and seal.
Store in a cool cupboard, and use within six months; refrigerate after opening.
Credit: Kathleen Halloran
Oops! double post!!
Sounds delicious......and so healthy.
Thx.
Thanks. Nice addition to the weekly thread. I’m all for, ‘all of the above.’ :)
I’ve never made Rose Hip Jam, but I have made the jelly. One year I made the most luscious Rose Petal Liquor. I shared that sparingly because it took a LOT of rose petals to make it!
Dandelion Wine is the same thing. You need LOTS of blossoms, but the end result is so worth it. :)
‘Old Dogs, Children and Watermelon Wine’ - Tom T. Hall (Remember him?)
https://www.youtube.com/watch?v=WV8YJ7OfOWU
I think I’ll start a ‘week’ where we discuss our homemade ‘adult beverages’ made from Nature. We should probably keep some of that in our Prepper Stash, don’t ya think? ;)
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