Posted on 04/24/2015 1:22:35 PM PDT by greeneyes
Interesting! I’m curious however. Did you notice if the cap was attached at the bottom or up in the center inside?
Nice! Thanks for the picks. Hubby got his corn patch ready last week. He changed it into 3 raised beds. Should have around 150 plants. I still have some corn in the freezer from last year. It’s been a bit nippy this week, and it’s not an earlier variety, so not planting it yet for sure.
That I do not know. I’m not even sure what sort of pear trees we planted. We bought a “postage stamp” orchard, and so we got whatever was in that batch of 8 or 10 fruit trees.
We usually just order whatever we like the best, and then figure out how we are going to preserve it later, if we don’t eat it all during the season - happens pretty often with strawberries, that we eat them so quick there’s never many to be processed.
Still waiting on the orchard to produce. Peaches around here only produce once every 4 years or so due to spring freezes, but we hope the dwarf trees will be short enough to cover them.
Alas, the bad thing is hubby planted them too close to the Walnut tree, and survival is iffy.
I’m sure that is true for you. I couldn’t tell a morel from anything that even remotely looked like it. I’m just totally uninformed on the subject.
“It,s 12:30am, Monday,and I think my tomatoes have probably drowned. This is a gullywasher for sure.”
I HAD TOMATORS, I HAD TOMATOES.
Looks like something at through one of them. Think the rain didn’t help. Everything was toppled over.
Question: If you have a green pepper plant and tomato plant that is 3 feet tall, been in the ground for almost two months and hasn’t flowered yet, do you leave them or pull them and start over? It’s only April so the season is still in its infancy.
Must be Mac 'n Cheese week. I made some that same day. I use fontina, half and half, shrimp,and a few other things in it. I use cake flour for my roux or else it always feels gritty in my mouth. I have no idea how many calories per serving.
I will try to post a picture of my pathetic tomato plants. My squash and cukes look good, and tomatoes horrible. Exactly the opposite of last year.
I would leave them if they're not diseased. It hasn't been that hot yet. Maybe they're on Spring Break.
I definitely noticed. The half-free varieties of morel aren't worth messing with. There's not much to em and they're really fragile. The few times I did pick any they turned to crumbs in my shroom sack by the time I got out of the woods.
And I'm fond of my functional liver so I'm doggone sure not going to eat any verpa or gyromitra. lol
I will pick and eat other varieties in addition to morels. Pheasant Back (p. squamosos), chanterelle (c. cibarius), hen of the woods (g. frondosa), shaggy mane (c. comatus), and oysters (p. ostreatus) all grow wild in the area and are yumyum.
A few years back I purchased shaggy mane and oyster spawn from Fungi Perfecti and inoculated a couple spots along my backyard fence. The oysters haven't really taken off, but the shaggy manes absolutely explode all over my lawn when we get a decent rain during August. These should have been picked when they were smaller. I think I was out of town when they flushed, otherwise they'd have never gotten this big. lol
“I would leave them if they’re not diseased. It hasn’t been that hot yet. Maybe they’re on Spring Break.”
Great, send my veggies to South Padre for a week or so.
The only mushrooms I’ve ever collected where the morels. I am going to start some logs with portobella soon.
My first bread this year. What with everything going on, I've quit making bread. Lot of work to see if I can actually eat it.
I did the math and it's 218 calories per serving, if you can figure out what 1/12th of that loaf is... LOL!
I have a solution, but it leaves me measure measuring every serving.
/johnny
Today is a good day to bake. it is cold here. that bread looks delicious..
Now THAT is a beautiful loaf of bread! Looks like a Vienna type.
Nice, what do you do with all those strawberries?
We have 10 acres mostly big od heavy woods here in Michigan. We have a lot of different mushrooms, only a few we would eat and are sure of. The light colored morels if we can get to them before the deer. Lots of oyster mushrooms, fall boletas and puffballs.
I don't always aim for a specific type of bread unless I'm making hotdog buns, hamburger buns, sandwich loaf, or a small loaf for Subway type sammiches.
Turns out that I can eat that bread if I cut off the crust. I hate losing stuff that I can't eat.
At least I've got a new snack and might be able to make Welch Rarebit.
/johnny
I’m not much of a bread baker. I can make a mean pizza crust. Sometimes I will just take some store bought frozen bread dough and doctor it up with herbs, cheese and roasted red peppers.
I bake bread by reflex. I can't help it.
I haven't tried baking a pizza yet. I don't know that I have an oven big enough now. Oh well. I've go plenty to eat before I get to pizza. ;)
/johnny
If I feel adventurous I’ll put the pizza dough on a charcoal grill instead of in the oven. Nice and crispy. Bread is one thing that will really put the weight on me. If I had a different metabolism I would bake more.
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