Rat? This is a ratburger?
Posted on 01/19/2012 7:41:42 AM PST by jmcenanly
The Democrats/liberals/progressives/socialists say that our planet can only sustain 30 million people. What they really mean is that with 30 million people, they can have the beach to themselves without all those little people getting in the way. Democrats - trying one more time to make their eugenics dreams come true.
Good and interesting post.
Cheap. Quick. Consistent. Tasty. And yes....gasp....nutritious.
Washington, for example, would have LOVED to have the technology and logistics which give us the incredibly cheap McDoubles, to feed his starving troops in the New Jersey campaigns, and at Valley Forge.
Rat? This is a ratburger?
Yeah, sorta.
I use regular pots w/dirt in a South-facing bay window and I have 3 AeroGardens going. I do not particularly recommend hydro lettuce, as it tends to be limp, so my new grow will be in containers w/dirt. I have a new plastic greenhouse to extend the seasons and will use it as a cold frame, come March.
Right now, I am growing Baby Bok Choi (Toy Choi) in a short AeroGarden. It is at the 3 leaf stage, so no report, yet. Burpee has new container seeds: peas-in-a-pot, spacemaster cukes, a couple of red sweet peppers (I save seeds for this) and a new tomato variety: Terrano. Just planted the little cherry stuffer peppers in a tall AeroGarden and one is up, but they have a long germination period. Cukes next after the Toy Choi is harvested and I think I’ll do the container peas in dirt in the window as soon as the freeze passes.
If you go the windowfarm route, please post to the Garden Thread. I’m interested, but am wondering about algae in the water.
While I realize you were being sarcastic, actually, you can make ketchup from dried tomatoes from your own crop or from homemade tomato paste. Easy. There is a cuke variety called pickle bush that adapts well to containers and would make nice hamburger dills. Dill is easy to grow year round, too and one summer crop yields a few years’ worth of dill weed and seed.
One of many mustard recipes:
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mustard-recipe/index.html
Mustard is easy to grow. In fact, it is a weed. Just let it go to seed.
Vinegar:
http://homecooking.about.com/library/archive/blvinegar.htm
with a ketchup recipe down the page a bit.
None of the things we eat are really that uniquely modern. People have made all sorts of foods, spices, condiments forever. Every culture has fast food/street food and this was true historically, too.
Logee’s is a mail order plant catalog that usually has all sorts of tropical spice plants, as well as tea and coffee plants for indoor growers. Coffee and tea do take several years to mature to bearing stage and one would be hard pressed to grow enough for the average modern Westerners’ consumption. However, given the interest, I would be surprised if there aren’t groups working on hybridizing coffee, tea and chocolate for temperate climes, let alone indoor growing. I do know of a group of dedicated amateurs working on dwarf tomatoes, so who knows what else is out there?
What do we care about haughty, local food hipster nuts? They can cry while the rest of us eat cheeseburgers till we split because we’ve discovered the secret of not having to get everything that morning from around the block.
Adult language warning.
I guess he never heard of San Diego. We could grow tomatoes and lettuce year round year round when I lived there.
I guess he never heard of San Diego. We could grow tomatoes and lettuce year round year round when I lived there.
The first and only time my wife brought home Hamburger Helper. I told her the only thing that helps hamburger is “One bun. Mayo and a slice of cheddar cheese”.
Ed
May as well be called “The Impracticality of Eating Food Out of Season”, something pretty much all of us do every day of our lives. It’s part of living in the modern world rather than living in serfdom under a heavily armed despotate.
No possible way to get you started there. Now if we plugged ya into a currant bush, mayyyybe.
This is how I like my cheeseburger...thick hunk of meat with swiss cheese and mushrooms on a large roll. No condiments. Just meat, cheese, mushrooms and bread.
the “eating foods out of season” thing and the “eat food grown locally” seems to be the latest and greatest thing on the bandwagon lately. I’ve seen other articles about it and new books in the library. I think it has something to do with not being green....i.e., it costs fuel and money to transport food from here to there.
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