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Old 10-15-2019, 08:37 PM
LindaLou LindaLou is offline
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Looks intriguing. Please keep us posted on the process, WIH. Thanks!
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Old 10-18-2019, 04:14 PM
LindaLou LindaLou is offline
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Still preserving that 2 bushels of apples.


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The easiest way to preserve and my favorite: dehydrated.
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Old 10-19-2019, 09:41 PM
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Iím collecting wild yeast in the five gallon bucket of apple cider that I pressed today. I had good success in a test batch last year so I made five times as much this year. If I remember correctly, I ďhadĒ to drink it all over an extended weekend hunting trip last year since I had my glass bottles used up for another purpose. I bought two cases of glass bottles this year to help me out this time around. Looking forward to passing it around at thanksgiving/Christmas this year.
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Old 10-20-2019, 12:02 AM
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Grow & press your own apples! Ferment your own hard cider! I'm envious ;-)
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Old 10-20-2019, 09:08 AM
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The last of the eggplant. 5th Gear turned them into seven pints of eggplant/tomato sauce for pasta. It's something she tried earlier in the year and we liked a lot so she used up the last 2 lbs of eggplant making it. The plant will now be relocated to Mt. Brushmore after a long season of great production.
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Old 10-23-2019, 09:59 PM
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Tomato Apple Chutney



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Apple Onion Chutney



More of the fun I had learning how to can apples. These two are de-lish !!
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Old 10-24-2019, 06:52 PM
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Green beans! Picked the first half pound of Contenders and we'll have them for lunch tomorrow along with the last three of this year's Yukon Gold potatoes.
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Old 10-25-2019, 04:26 PM
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Pumpkins, apples, and the last of the pears.
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Old 10-26-2019, 10:33 PM
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Quote:
Originally Posted by Mazarine33 View Post
Pumpkins, apples, and the last of the pears.
How will you store this bounty? Canning? Dehydrating?
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Old 10-27-2019, 07:47 AM
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Since I'm saving some nice Big Red Ripper pea seed from this year's plants I decided to recycle the jar of seed saved in 2017 by cooking them. Very tasty!

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Old 10-29-2019, 03:05 PM
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Frost predicted with in a week, unless the California fires heat the state up, so I stripped the black eyes, pomegranates, most of the tomatoes and all the winter squash. The poms will be jelly next week, the black eyes are shelled and drying. Tomatoes go for sauce and my wife wants to freeze the green ones. As a rule we don't eat the green ones so why freeze them? Somethings we men are not supposed to understand
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Old 10-29-2019, 04:10 PM
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Dehydrating kung pao peppers, black trumpet mushrooms and matsutake mushrooms today. I probably shouldn't dehydrate them in the unit at the same time, but the house smells wonderful.
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Old 10-29-2019, 05:29 PM
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Quote:
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my wife wants to freeze the green ones. As a rule we don't eat the green ones so why freeze them? Somethings we men are not supposed to understand
Will she can up some green tomato relish? Good stuff
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Old 10-31-2019, 12:25 AM
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I harvested what I expect will be the last of my peppers for this season... The temperature is predicted to get down into the 20s tonight, with a wind chill in the teens.
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Old 10-31-2019, 11:41 AM
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Quote:
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Will she can up some green tomato relish? Good stuff
My wife does not cook. I made 18 pints of tomato sauce yesterday. No freeze so I'll do more next week as we still have tomatoes. The green tomatoes will be dry blanched, rolled in corn bread mix and froze. We don't eat relish so no need to make it. Jelly next week. We had an excellent winter squash crop. Now to stash it in the barn with a good layer of straw. Tonight may be acorn squash with a stuffing.
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Old 10-31-2019, 07:09 PM
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Two more pounds of green beans today. Most were Contenders but I got the first beans from the Strrike and Jade plants. It's not enough to can and I don't want to freeze them. But I have been hankering for the good old green bean casserole with Durkee fried onions on top.

There's a dynamite recipe I have from Cooks Illustrated that makes it from scratch. Fresh beans are a must and no canned mushroom soup. Instead you saute up fresh mushrooms and then make a bechamel sauce with cream instead. Soooo good! Will make some to go with pot roast on Sunday.
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Old 11-02-2019, 02:32 PM
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Bagged a nice little 8 pt buck last night. Far from a wall hanger but at around 160 lbs it should make for a nice freezer of meat. I’m hoping for 2 more this year but I will probably only end up with two like usual.

Today I will be gathering leaves for my garden. In the past, I stored bags and bags of them overwinter with hopes of making leaf mold but I think I’ll just lay them out in the garden as I pick them up.

Edit: due to a last minute whim, I dug up the single sunchoke plant that I found on my property. I was pretty certain I had identified it correctly but I wasn't certain until I found more than a dozen tubers underneath! All but one tuber was replanted in what I hope to make into a dedicated bed. The remaining tuber was cooked up as a taste test. It was OK but will serve perfectly as a more covert food crop.
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Old 11-02-2019, 09:13 PM
LindaLou LindaLou is offline
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Brandied Apples


More preserving of the apples. This is the first time I've tried canning brandied apples and the recipe says the longer the apples are allowed to sit in the solution, the better the taste. Guess I'll wait until the winter holidays to open the first jar for a try.

Not sure I can wait that long
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Old 11-03-2019, 06:33 PM
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near last of hot n cold peppers

greens

typical fall fair in the south

Last edited by n1d; 11-03-2019 at 06:33 PM.. Reason: cause i culd
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Old 11-06-2019, 05:18 PM
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I've harvested what is probably the last of the Roselle for the season although a few fat red calyxes will probably appear before it's all over. It's been a successful "guerilla garden" experiment! For any who might have missed the story of this plant, please see Post #1159 on Weedinhoe's 2018-2019 Garden blog:
https://www.survivalistboards.com/sh...e#post19604338

There were a little over 200 calyxes (formed from spent flowers and containing the seed pod). The bright red sepals were pulled from the seed pod and dehydrated. I got two full quart jars of dried sepals. That's a ton of vitamin C sitting on the shelf now. Here's a shot of the dried sepals and the resulting tea.



You can make roselle jam (and probably other jams as well by using the green seed pods for their natural pectin. The leaves are also edible. What a great annual plant!

Here's one of several links I have on the benefits of this plant:

https://ourpermaculturelife.com/how-...us-sabdariffa/
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berry, celery, dewberry, edible landscape, garden, greens, harvest, herbs, kale, mushrooms, onion, pickles, preserve food, radish, snap peas, snow peas, spring, strawberries, winter



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