Weekly Garden Thread - November 27- December 3, 2021 [It's Beginning to Look a Lot Like...Edition]

November 27, 2021 | Diana in Wisconsin/Greeneyes

[Diana in Wisconsin]

The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

NOTE: This is a once a week Ping List. We do post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!

[AppyPappy]

My son had a hemp farm so he has the lights. I need to start the grow early because I am only allowed 4 plants and they all have to be female. So I need a population of about 10-12 plants to begin. I had a male for quite a while so I have seeds.

My veggie grow is black cherry tomatoes, lemon drop peppers, lipstick pepper, sugar snap peas and basil. All from https://www.rareseeds.com/

[Pete from Shawnee Mission]

“I are a perfeshunal, you know! ;)”

Indeed! :)

[Diana in Wisconsin]

“I am only allowed 4 plants and they all have to be female.”

Figures! We females have to do ALL the work around here! ;)

[greeneyes]

Recipe sounds and looks great - printed it to try.

[greeneyes]

We have no luck with pumpkins, squash etc. The vines die before they even think about being mature.

For the first year ever, we had no pumpkin pie. Since, my daughter ducked out on cooking this year, I decided to just order the holiday package from our local grocery - every thing is pre-cooked and can be ready in about 90 minutes.

Part of that was due to my oven going out so all I would have is a roaster for cooking. So I roasted/baked things one at a time, then transferred to a crock pot to keep warm —in took more than the advertised 90 minutes. Ha.

They substituted pecan pie for the pumpkin, but it made my daughter happy as she prefers it. To me, pumpkin pie is as essential as turkey.

Speaking of Turkey, they also substituted a smoked turkey for the roasted. I had noticed that they offered that option for an additional 10 bucks. So it seems we got a “deal”, which almost none of us appreciated.

We need to scale back to a chicken sized meal - since everyone lives too far away and our group is too small. I have a boat load of leftovers, that I’ve decided to throw in the stock pot and can for soup.

We also got a “deal” from the local grocery - a free 12 lb. turkey with 100 bucks purchase of other stuff - which my list was sure to hit anyway. So we have turkey in the freezer for Christmas or whenever.

The packaged deal was double the cost of last years package, but it did have a few more sides, and we got the free turkey to boot, so I guess it averaged out not too bad.

[greeneyes]

I have moved most of my stuff indoors, still organizing to fit in a couple of more pots. I am arranging stuff in the green house to put a couple of seed mats under the containers for the lettuce, spinach, and maybe beets.

My greenhouse is in bad need of repair. The roof panels are sliding down and one has come loose all along the long side. So it’s very drafty, leaky and colder than ever.

Hubby looks at it and says I must not have done something right when I put it together. I’ll have to think about how to fix it. I’m going to fix it, but not right now — this has been going on for about a year now -— are you old enough to remember Pa Kettle? That’s what I am facing now with the green house as well as a few plumbing repairs. sigh.

[Liz]

I know you’ll love it.

[greeneyes]

That’s what I do too. Sprinkle the Cinnamon on the grounds, or sometimes I throw a cinnamon stick in the water and heat it in the micro wave before pouring in over the portable drip coffee maker. Cardamon also makes an interesting flavor.

[BlackAdderess]

I like those big roaster pans, they work pretty well

Sounds like you had a good Thanksgiving despite the oven :)

[greeneyes]

That method works equally well for other things too. There used to be a website with dozens of links and many articles on how to do it — Wintersown something or other.

[greeneyes]

Yep. It was nice. And I took my time Friday getting everything back in place and finishing the dishes — ran out of steam Thanksgiving night.

Today I was sorting magazines and reading a few chapters in the book I received on Wednesday, and selecting the recipes for soups and stocks to make out of leftovers to pressure can-Tomorrow’s project—I had to recuperate a little today.

It’s obnoxious, but I find there is a need and benefit to pacing myself now that I’m somewhat elderly at age 74 almost. LOL

[greeneyes]

I have nine cast iron cooking pans/skillets. Could not do without them. I have 2 each of small, medium, and large skillets. A square one with grooves for steaks. A 2-burner griddle, and a deep skillet with lid which doubles as a dutch oven on occasion.

I have a couple of stainless steel pans for blanching veggies and a stainless stock pot - stopped using the non-stick coating types years ago.

Some of the skillets I inherited from my Grandma. Some I bought new and some at yard sales. I don’t recall what I used for re-seasoning, but it was probably lard or olive oil.

I always bake my cornbread in an iron skillet. It’s the best way to get a nice crunchy crust.

[Liz]

Feeling a bit cinnamony? These flaky, Puff Pastry Maple Glazed Cinnamon
Rolls are quick and easy, ready in about 30 min. Serve fresh from the oven.

Ing 2 sheets frozen puff pastry (17.3 oz box) 4 tablespoons salted butter 1/2-2/3 cup packed brown sugar 2 tablespoons cinnamon. For the glaze: 1 cup powdered sugar 1 teaspoon maple flavoring 3-5 tablespoons heavy cream (or whole milk)

STEPS Preheat the oven to 375º Fahrenheit. Line a 12×17 baking pan with parchment paper or a nonstick baking mat. Unwrap the pastry sheets and place them on a pastry mat or the countertop. Let them sit for a few minutes until you can unfold them without them breaking. Spread two tablespoons of butter over each sheet. Then sprinkle 1/4 to 1/3 cup brown sugar over each sheet. Sprinkle one tablespoon of cinnamon on each sheet. Roll up jelly roll style; cut each roll into 6 slices, for a total of 12 rolls. Place cut side up on prepared pan. Bake 376 deg 18-20 min til golden and puffed up.

GLAZE whisk together the powdered sugar, maple flavor and heavy cream until smooth and to the consistency of a drizzle. You can make it thinner or thicker by adding more or less milk. Drizzle the glaze over the warm rolls. Serve immediately.

[greeneyes]

Thanks. Printed to try sometime.

Ya know, it ain’t gonna fit in with my Low Carb diet? LOL

[Liz]

Sorry ‘bout that.......no way to make the recipe !ow cal.

[greeneyes]

🤣I guess I’ll be forced to “cheat”. ha.

[BlackAdderess]

You may be pacing yourself, but I’ve never pressure canned soup, and it sounds like a good idea.

[greeneyes]

I’ve been canning 5-10 lbs. of meat a week. I had to downsize to a smaller canner, as my old one was getting to be too heavy for me, and also because I would have to sit down and rest halfway through. Now I can get a load going before my get up and go - gets up and leaves.

Best thing I ever did was learn to can meat. We get extra of whatever sale is on and I can it. It makes the meat super tender - important to us old folks. And I have a nice stash that will be good even if the electricity goes off. Could even eat it straight out of the jar, or just minimum heat in a pan over a camp stove.

[Qiviut]

Baking cornbread is why I bought my first skillet!

I have 2 10-inch & 2 smaller ones.

Question for you .... I have heard that “old” cast iron is better than what is being currently manufactured. Have you noticed a difference with your pans since you inherited some and those you bought new? Just curious. The ones I recently bought would be considered “old”. I think the lady’s mother had them ... she died at 104.

When we bought our Lake cottage decades ago, it came “as is”, including everything that was in it. There are several cast iron pans ... I have never looked through them to see exactly what is there, but I will this spring when we open the place for the summer. I’m sure they need re-seasoning. I may bring a few home for use here. I know they use one big skillet for bacon & eggs, but I don’t think they use any of the others.

I quit on the non-stick pans a good while ago. I did recently buy a pan that is ceramic coated (white) for making ghee. You need to be able to see the milk solids in the bottom of the pan & watch the color .... I like to keep mine fairly light so the ghee doesn’t have a strong “nutty” taste.

[Liz]

I won’t squeal on ya.....promise.