Posted on 07/12/2013 1:19:48 PM PDT by greeneyes
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Delegation, it’s my favorite thing. I hope she responds with more dedication than Hubby does.LOL
Sounds like a logical decision.
I have read that stevia is hard to grow from seeds. I did grow a stevia plant indoors with some success. Since it was supposed to be ok outdoors in zone 5, and we have been rezoned to 6, I thought I would plant it outside.
It grew well, but didn’t survive the winter even though it was in a sheltered location and protected with row cover.
I have quite a bit dried on hand, but I’ll probably order another plant next year, so I can replace what I’ll use between now and then.
I like zukes before they get really big, it seems to me the skin is not as tough. I have a pot of zuke spears in the refrigerator in a salt brine to soak overnight.
I am going to try to make some zuke pickles along with some summer squash that needed to be processed. I haven’t decided what recipe to try, as I found several today, but none really suited me 100%.
I have never read anything on how to make your own root hormone powder.LOL Maybe someone else know.LOL
WELL, I’m going to copy you. Hamburger jerky?
What kind of marigold? I think I can grow that.
A genius at work. Great idea.
I have willow trees near the stock tank and a friend of mine boiled some of the tender limbs to make a root hormone. I just buy mine in powder form. Have some tomatoe suckers growing little roots. I also planted some onion bottoms dusted with root hormone and fertilizer then planted them. There are some little green leaves showing. My celery just sat there and got funny looking.
In our community garden, we had some huge zuccinis, some of made mini bread loaves and gave them away at the Market.
/johnny
What wonderful ideas! I had not thought of dehydrated zucchini chips. The mush that I made with the zuke and onions the other day I plan to use in a soup. I have problems with carbs so I don’t usually think of “bread” anything. But perhaps I can experiment and come up with a millet or amaranth or coconut flour variant of a zucchini bread which would not challenge my body as much as the wheat would.
I love the sound of the dried green beans. Maybe next year....or cheat and go to the grocery store for them and try that once Darlin and I set up the food dryer!
I don’t know how commercial green beans would turn out. Home-grown ones have a great flavor. I’ve also tossed them with a little olive oil and garlic salt, spread them out on a baking sheet and baked until crispy. (One person can wipe out the whole tray, so I suggest you make two haha!)
Wow! Did you study physics? This concept would never have occurred to me. How do you think building a shallow, rectangular box and a flat piece of wood with a couple of handles on the upper surface so that you could throw the SFSs into the box and hand-press them to remove/crack the hulls would work? I have no idea how you made a press for oil extraction. Thanks for posting!
/johnny
We use a lot of those because we do a fair amount of Mexican/Tex-Mex, Indian, Thai, and other Oriental & Middle Eastern cooking, as well as German, Hungarian/SoEuro, and Italian, in addition to the mainstay American Mongrel. Some North African & Pacific Islander, too.
Of course, don’t really need any spices for the British/Scots/Irish beyond salt & pepper.
Notice an absence of French? *<];-’)
Speaking of bearings, Mr. Sg wonders why you didn’t burn yours up with your recent project. Would love to see the oil press.
/johnny
I delivered some larger-than-normal zukes to my friend, Earthwoman, today. I’m so glad that she wanted them (trust me, she would have told me to take them home if she didn’t.) Some of them are within the boundary size of “normal”!
/johnny
Do you know with what your strawberry plants are infected?
TO, just send me a message and I’ll petition the Creator. You can’t be too careful!
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