Posted on 11/19/2022 6:44:48 AM PST by Diana in Wisconsin
“But earthy meals require no season holiday.”
Amen! :)
A friend and I try to keep track of meals we’ve made where one or more items come from our gardens, or from hunting or fishing, etc.
She’s better at keeping track than I am, but last night I made Pepper Steak in the crock pot. The meat was Elk that Beau shot in CO last year (vacuum sealed; no freezer burn) and the peppers, garlic and tomatoes were from our garden.
We had a side salad and the lettuces were from our (unheated) greenhouse. We’ve had a bad cold snap (January Weather in November!) but temps are stabilizing now and I should have salad greens into December this year, which is a luxury, for sure!
(Winter Density, Marvel of Four Seasons, Jung’s Heirloom Mix and Yugoslavian Red Butterhead.)
Took a while to find this link again: https://mountaintimefarm.com/collections/all
They sell seedlings rather than specific varieties, but the price is worth it if you’re looking for quantity. The selection will probably change a lot over the next 2 months or so, so don’t be put off by the “sold out” labels.
Thank you for the links!
Have you bought a lot from them?
Wonder how long it takes for them to mature ;)
Cranberry Sauce
This is good on chicken, pork, and beef, too...perfect for those turkey sandwiches while watching football!
1c water
1c sugar
12oz fresh cranberries
4-6oz dried cherries
Add water to sauce pan and heat to boiling. Add sugar and stir until dissolved.
Bring back up to a boil and add cranberries. Stir until the cranberries have “popped” open.
Add the dried cherries. I actually add about 8oz, but I really like the taste of the cherries. If you’re less of a fan, add less. (Some people like a little orange zest added at this point, but I prefer it without the zest.)
Continue to stir until the cherries look re-hydrated. If you like your sauce a little “runny”, add a 1/2c of water.
Once the cherries are re-hydrated, remove from the heat and cool. Enjoy!
I bought 10 plants from them last year. The ones I got cages around right away are doing great. The ones I didn’t cage, something went and dug them all up, but the caged ones are good.
They all arrived with very healthy root systems, which is a switch from what some companies ship.
Thanks! Sounds great. I, myself WOULD add the orange zest. ;)
Nothing better than leftover turkey sandwiches the next day!
"...your sauce a little “runny” "thick"...
God Speed The Plow
(The Farmers Arms or Success to the Farmer)
Let the wealthy and great live in splendor and state.
I envy them not, I declare it,
For I grow my own rams, my own ewes, my own lambs,
And I shear my own fleece and I wear it.
By plowing and sowing and reaping and mowing
All nature provides me with plenty -
With a cellar well stored and a plentiful board,
And my garden affords every dainty.
For here I am king. I can dance, drink and sing.
Let no one approach as a stranger.
I will hunt when it’s quiet. Come on, let us try it!
Dull thinking drives anyone crazy.
I have lawns and bowers. I have fruits and flowers,
And the lark is my morning alarmer.
So you jolly boys now, here’s godspeed the plow.
Long life and success to the farmer!
Happy Thanksgiving to all my gardening peeps. No turkey this year for the first time ever. A few weeks ago we made a day trip to Frankenmuth Michigan and for lunch we went to the Bavarian Inn. Had a side dish called Blaukraut. Loved it. I just finished making it. Link to the recipe if you are interested. Serving it with marinated seared pork strips. Searing in bacon fat. Also having from the garden Chinese long beans, sweet corn, and butterkin squash. All by way of the freezer. Love you guys!
https://www.allrecipes.com/recipe/259112/blaukraut-german-red-cabbage/
We traveled to Michigan a few times when I was a kid; Mom had a cousin that lived in Salt St. Marie, and Grandma took me to the Holland, MI Tulip Festival once.
Frankenmuth seems to stick in my head, too - probably Grandpa loved it, being 100% German, LOL!
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