Posted on 10/14/2011 5:20:03 AM PDT by Red_Devil 232
That’s very pretty. You should post is here in the thread!
Wish I had that luxury, but our season is so short that it either all goes in, or there wouldn't time for anything to mature. Exception is the peas, potatoes, and other root crops that go in a few weeks before it's warm enough for the rest. Irrigating is a foregone assumption, as our dry season starts 2-3 weeks after the June hail storms end.
Down to 26-28 by morning, so the curing pumpkins got brought in tonight, the last of the harvest.
Perhaps you could ping everyone.
Wow! Perhaps the difference in the number of bales is the location of the field ;^). Tubebender picked in the Central Valley of CA (where I was raised, except in the city.) My uncle in Chowchilla organized his fellow farmers around 1950 and purchased the first mechanical picker which they moved from ranch to ranch because they were all so disgusted with the unreliability of the migrant workers — particularly the Mexicans who were notorious for taking off on a drunk when they were paid. They weren’t seen again until they ran out of money, often leaving their families without food, or shelter.
I broadcast a couple of pounds of 10-10-10 on the former corn patch and spaded it in for Garlic planting yesterday. The soil had compost last spring and is oh so Offy poffy and is still damp from our early rains. It is 12’X12’ and I may add to that depending what varieties I plant in the next few days. The Cinderella Pumpkins are still growing and turning from yellow to orange. The newest compost pile peaked at 155 degrees Sunday and I may have to start a third one soon unless these collapse from the cooking process.
Ask JustaDumbBlonde about those tomato leaves. I had some like that earlier this year, and it turns out that it is a natural modification. There is a name for it, but I’ve forgotten it. It doesn’t harm the plant, or the tomatoes.
How about I use that very instructive video in this Fridays Thread? Wonder if his Technique could be used with roasted or boiled corn on the cob?
I got this as a eMail myself and I thought that 8 minutes was a long time in the micro as I pop popcorn in less time then that. We don’t like our corn over cooked and Lady Bender will steam it at time rather then boiling water. Let me know how it works...
I cook corn like my father taught me. Drop it in rapidly boiling water and bring water back to a rolling boil. Cook for 3 minutes only. Remove from pot, add butter and salt. Eat. Mmmm-mmm-good.
3 minutes seems long to me too. I’ve never cooked corn in the microwave, but I have sensor cook. It never fails me. I just hit the button for “Fresh veggies, soft or hard.”
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