Can i start a vegetable and herb garden thread?

[rowjimmytour]

I like to eat beets....I think maybe kale would work in the pots

My wife makes potato salad with beets "ensalada Rusa" good in CR her family calls it Russian salad

We’re sorry, this recipe is currently unavailable.

We’re sorry, this recipe is currently unavailable. We’ve sent it back to the kitchen for additional seasoning, but it should be back online soon.

www.allrecipes.com

 

[SurfFuerteventura]

My wife makes potato salad with beets "ensalada Rusa" good in CR her family calls it Russian salad

We’re sorry, this recipe is currently unavailable.

We’re sorry, this recipe is currently unavailable. We’ve sent it back to the kitchen for additional seasoning, but it should be back online soon.

www.allrecipes.com

Ensaladilla Rusa.
That and Croquetas are my 87 yo moms favorite foods.

 

[Senor Sopa]

Do you use the stevia as a sweetener? Whats the best way to process, if so?

Stevia is so sweet, you can just munch a leaf straight.

Just chop it up. Make the best mojitos ever.

 

[afoaf]

My wife makes potato salad with beets "ensalada Rusa" good in CR her family calls it Russian salad

We’re sorry, this recipe is currently unavailable.

We’re sorry, this recipe is currently unavailable. We’ve sent it back to the kitchen for additional seasoning, but it should be back online soon.

www.allrecipes.com

pickled beets or just straight?

sometimes I put chopped green olives in my potato salad for that salty umami

pickled beets could be good like that, too

 

[rowjimmytour]

pickled beets or just straight?

sometimes I put chopped green olives in my potato salad for that salty umami

pickled beets could be good like that, too

Wife uses straight beets and has her own family recipe but easy enough to tweak recipe to your liking and pickled beets might be good

 

[crustBrother]

we learned a beet salad from a russian friend.... just diced beets, mayo, and garlic... TONS of freshly pressed garlic... so much that the beet salad is SPICY HOT

so damn good and purple poo to die for the next day

 

[Mr Doof]

^ Try adding some freshly grated horseradish to the mayo for your beet and garlic combo and a sprinkling of dill*. Had that side dish a few times in Kracow.


* - dill seemed to go on a lot of different things in Poland. Can leave out without losing much.

 

[Mr Doof]

The Pt Bonita cabbage out front.....I can't eat it fast enough. Gonna have to make a lot of old-style coleslaw and pickled cabbage this weekend.




Collected the 'pineapple guava' and "tame" blackberries before the rain started. Will make a blackberry tart for two tomorrow:

 

[Mr Doof]

Sunday, rainy day blackberry pie. Dessert for the chili I started making at 7 AM....tend to believe that a long slow simmer is best way to prepare chili, but pressure cooker chili (fast) is very close second.



PS

Homemade crust is 3 cups flour, 1/2 cup salted butter, 1/2 cup shortening (non-transfat veg shortening) and 3-5 tablespoons water. Knife-in the fats till you get almost a thicken cornmeal texture and barely clumps together with slight pressure, then sprinkle/add the water one tablespoon at a time, and gently mix with fork. You want to get it to almost stick together with gentle hand pressure. NO FORMING GLUTENS! You do that when you make bread, not pie crust, so no kneading or crushing it together with hand pressure. Put in plastic bag, place in fridge for 1 hour, then gently roll out on floured surface or on baking parchment.

PPS

The homemade coleslaw came out ok. No mayo, mainly olive oil, vinegar, herbs, salt, pepper, and finely chopped cabbage...and older 1910 recipe from James Beard. Reminded me of a kale salad. Added toasted sesame seeds and furikake today and was a whole lot better.

 

[SteveT]

Sunday, rainy day blackberry pie. Dessert for the chili I started making at 7 AM....tend to believe that a long slow simmer is best way to prepare chili, but pressure cooker chili (fast) is very close second.

View attachment 118303

PS

Homemade crust is 3 cups flour, 1/2 cup salted butter, 1/2 cup shortening (non-transfat veg shortening) and 3-5 tablespoons water. Knife-in the fats till you get almost a thicken cornmeal texture and barely clumps together with slight pressure, then sprinkle/add the water one tablespoon at a time, and gently mix with fork. You want to get it to almost stick together with gentle hand pressure. NO FORMING GLUTENS! You do that when you make bread, not pie crust, so no kneading or crushing it together with hand pressure. Put in plastic bad, place in fridge for 1 hour, then gently roll out on floured surface or on baking parchment.

PPS

The homemade coleslaw came out ok. No mayo, mainly olive oil, vinegar, herbs, salt, pepper, and finely chopped cabbage...and older 1910 recipe from James Beard. Reminded me of a kale salad. Added toasted sesame seeds and furikake today and was a whole lot better.

^^^^Just forwarded this to wifey (she loves to bake and she's damn good at it!)^^^^
Thanks Doof.

 

[Mr Doof]

Sweetie-pie put herself through college working in French bakery. This was their standard recipe. She always is looking over my shoulder when I start doing anything pastry related.....which is what pie crust is.

Oh, just forgot a step.


Brush interior with egg white prior to putting in the fruit mixture. One egg is plenty.

Then add fruit mixture, put on top, brush top with egg white, sprinkle a bit of turbinado sugar on top, make a few vents, bake 40-45 mins in convection oven at 400-425 F.

Some people are fans of partially baking an empty pie crust to make it more resistant to berry/fruit juices, but she says that just takes more time, creates more hassle. With production baking, time and oven space = money.

For more butter flavor, can use one cup butter instead of 1/2 butter 1/2 shortening.

Recipe makes a very dry flakey crust. Great for "wetter" fruits and ice cream/whipped cream, but I like plain so I can taste my favorite berry without muting it under cream.

Main trick is not to overwork the pastry, so if you have one of these, you should be golden brown and crusty:

 

[SlicedFeet]

Another great year for apples in San Diego.

“Gordon” apples. Low chill requirement. Very Good apples,, a bit tart followed by some sweetness.

Also my Buddah Hands are going off, along with some limes.

Still haven’t figured out what to do with the Buddah Hands, except freak people out.

 

[Senor Sopa]

Another great year for apples in San Diego.

“Gordon” apples. Low chill requirement. Very Good apples,, a bit tart followed by some sweetness.

Also my Buddah Hands are going off, along with some limes.

Still haven’t figured out what to do with the Buddah Hands, except freak people out.

View attachment 118435

Use the zest. Grate the skin

 

[Mr Doof]

Buddha hand lemon are a 'zest only' kind of lemon. Tried making some lemoncello with some once and final product tasted like St Joseph baby aspirin, except instead of fake orange taste, was fake lemon taste.

Oh, appears the pineapple guavas must have had oodles of fruit fly eggs on them. After a few days ripening on the kitchen counter, the fruit basket area was reminiscent of some horror film where the unseen evil presence is revealed by swarms of house/carrion flies.

Into the fridge with everything for now, and time to try and suck them all up with a vacuum cleaner.

 

[Joshua2415]

Pomegranate time...

 

[afoaf]

pulling most of the tomatoes

turning my new compost in to the soil

trying to break out holes in the bottom of the planters through the concrete to get roots down in to the dirt; the tomatoes were nearly root-bound in the planters after this season and I think I'll get more fruits if they can go deep instead of fighting each other

serranos are going in to bigger pots

kale is going along southern fenceline

sugar peas are going in the tomato beds

trying to get the local construction site to give me one of their big fork lift "bags" that the gravel came in so I can fill it with soil and make it a giant planter bed for more tomatoes next season

thinking about adding 2 more collards

 

[sussle]

One of the cheap thrills of winter, back in the day, was always browsing a good seed catalog and dreaming of spring. I haven't looked at an actual seed catalog in years - thought they were all online - but somebody gave me one of these for Christmas and it's pretty epic, as these things go. It was so interesting that I turned around and bought a couple copies for other people. $12.95 - 500+ pages of stuff you will want to grow.

2022 The Whole Seed Catalog

Out of stock until late fall 2022 BIGGER THAN EVER! The 532 pages of the 2022 Whole Seed Catalog are bursting with exciting new heirloom varieties from around the globe, plus recipes, articles, advice on growing and saving heirloom seed, comprehensive histories of these precious heirloom strains...

www.rareseeds.com

 

[afoaf]

my compost is too hot...my peas are NOT liking it.

I was afraid of this.

I turned it all over and am working more carbon sources in...I bet the tomatoes will rip right through it though...they like nitrogenous soils as I understand it

pretty shitty fall/winter growing for me....

 

[sussle]

my compost is too hot...my peas are NOT liking it.

I was afraid of this.

I turned it all over and am working more carbon sources in...I bet the tomatoes will rip right through it though...they like nitrogenous soils as I understand it

pretty shitty fall/winter growing for me....

heard somewhere that peas cease to produce when the ground temp exceeds 70 degrees....percolating compost could exceed that pretty easily, i would think.

 

[santacruzin]

One of the cheap thrills of winter, back in the day, was always browsing a good seed catalog and dreaming of spring. I haven't looked at an actual seed catalog in years - thought they were all online - but somebody gave me one of these for Christmas and it's pretty epic, as these things go. It was so interesting that I turned around and bought a couple copies for other people. $12.95 - 500+ pages of stuff you will want to grow.

2022 The Whole Seed Catalog

Out of stock until late fall 2022 BIGGER THAN EVER! The 532 pages of the 2022 Whole Seed Catalog are bursting with exciting new heirloom varieties from around the globe, plus recipes, articles, advice on growing and saving heirloom seed, comprehensive histories of these precious heirloom strains...

www.rareseeds.com

I just got some new seeds