Posted on 08/03/2019 5:55:02 AM PDT by Diana in Wisconsin
Very good. I am in zone 8. Going to plant kale and book choi.
Sounds like a plan.
I cooked with Bok Choy first time several weeks ago.
Oriental recipe, orange sauce (called for beef for the meat): red pepper flakes, orange juice, Bok Choy, broccoli, a little cornstarch to thicken the sauce.
That sounds yummy!
Served over Oriental noodles. I would have gone with chicken or beef. Oh, add soy sauce to the sauce. I added a little lemon juice to help tenderize the meat overnight.
I also made my first vichyssoise (first time I have used leeks). It came out great though I probably would have slightly altered the recipe. Just a little bit.
Someday when I have my own hand-blender I’ll make one again.
A fun little learning experience.
Thanks for the reply, but this weed is different than what I went on the internet to invesetigate based on your info.
I walked out on my back porch and took a close look at the green berries and each one has a short spike bout 3/16 of an inch protruding from each pea sized berry.
Also they do not turn to a different color although I have some weeds that do in my backyard and may very well be chokeberrys.
These long slender feelers protruding from this plant that have a curved end are a distinctive characteristic. You can cut them back but they will regrow. -Tom
I thought I had your answer. :) - well, good luck.
I’ve learned they infect cheap soil (maybe all kinds).
I’ve definitely bought cheap soil at various places over the years.
Well you did in the sense I saw what I thought was the same weed on my back fence but upon closer inspection it is a little different and is the chokeberry you described. -Tom
Awesome.
Ripped out all the ones here. They slept over the winter (hibernated) despite being ripped out last year, too). So there must have been others lurking in the soil. Waiting for their day. Despite the multiple hard freezes over the winter.
Burn ‘em if you can (don’t burn down the neighborhood).
They’ll probably be a persistent problem.
We had a few dairy goats. It’s the boys that smell when they’re in rut. Same with all goats. With meat goats, I won’t have to interact with them much.
We had two does and two bucks for dairy goats.
Doe #1 queen of the flock and smart but a bitch
Doe #2 sweetheart
Buck #1 loud and horny
Buck #2 dumb as a box of rocks
None of us took to milking the does and then we moved here and had no fence. They finally found the neighbor’s deer food plot and he wasn’t too happy so they had to go.
For meat goats, there’s;
Boer - high maintenance and developed in South Africa desert but they get fat quick and are what most meat goat breeders use
Savanah - lower maintenance, all white, slower growing
Kiko - very low maintenance, slower growing
Myotonic aka fainting goats - hard to find them bred for meat qualities but they do exist - lot of women breeding them for coat color, blue eyes, small and friendly - easy to fence in due to mytotonic condition
Spanish Goats - hard to find bred to good meat quality as they’ve been used for brush goats for many decades
50-70 lbs brings the highest $$$ per lb($2.00 - 3.00 depending on time of year - Spring is highest) which is about 5-6 months old. The reason Spring is highest price is due to muslim holidays. Kinda bugs me to think I’ll be feeding muslims but 80% of goat meat sold in the US, gets imported from New Zealand so they’re going to get goat one way or another. Hispanics eat it too and refer to it as Cabrito.
Unlike most dairy breeds, I think all the meat breeds will breed year round. That might mean locking up the buck until your want them to breed. That can be hard because they’re quite driven. Goats don’t do well alone as they’re social so you need a companion for a buck. I don’t remember the term for a fixed buck but that’s what people usually use. Normally bucks go into rut in September here and then the gestation period is 150 days. I’m basing that on dairy goats though. Not 100% sure about meat breeds. That means babies in the coldest part of winter, February or so. For the most part, no intervention is needed and at that time of year, they’re penned up close to the house to make it easier to go out and feed them. If they’re out in the field and you don’t know where a doe birthed, the kids could freeze to death depending on the weather and how good of a momma the doe is or isn’t. They normally have twins and a doe that consistently has only one kid should get culled. Triplets are not too uncommon. There should be a kidding pen for the does and kids for a short time so the kids don’t get trampled. They feed off of momma for 4-6 weeks or so and by then, here at least, green stuff is starting to pop up. If you bale hay, that helps. If you have cattle, they can run with cattle and won’t take much of any food away from them. They eat a lot of stuff that cattle won’t. Goats generally just need a three sided shed where they can get out of the rain and have a wind block. They hate the rain and can get sick and/or too cold from being wet. They’re not like cows and horses that can stand in the field in all weather. Of course they would probably survive since they’re not too far off from their feral/wild cousins but they won’t thrive and you could lose some which is money lost.
This is all off the top of my head and my research was done for Missouri, not the Great White North ;)
I think most of the meat goat herds are in TX, TN, AR, FL and MO - most to least.
It is so tenacious in the spring it grows up 30 feet on a nearby tree and I just checked and it is up about 40 feet now.
I don't mind the weeds because they are so thick they block out the view of the street behind me during the summer.
This particular weed is taking over everything, and I have to keep my eye on it as it takes root everywhere. - Tom
Best of luck to you in the upcoming battle.
You peppers look fine to me, but as always, the Garden Geek in me would like to know, too! ;)
My first guess is Virginia Creeper. I had some that grew up the side of my barn. It turns a lovely shade of red in the fall, with blue berries, which start out green, kind of in clusters.
Parthenocissus quinquefolia, related to wild grape.
https://www.wildflower.org/plants/result.php?id_plant=paqu2
Zone 8? Marry me? LOL!
You are an amazing FONT of information! Hang out with us every week, Please? :)
Trying to use up some zucchini. I had a couple of dozen wrapped up in the fridge.
I dehydrated a bunch of them, shredded and froze some for baking in 1 cup installments, made a zucchini frittata this morning and its ground beef zucchini casserole for dinner with zucchini brownies for dessert.
Cucumbers coming in but not in great numbers. Cucumber sandwich for a snack last night.
Been snacking on green seedless grapes for the last few days. There were only 5 bunches because the vine is kind of small and I don’t know how to prune them so they didn’t produce for a few years. I almost got rid of them but decided to let them go one more year and see. Glad I was too cold and lazy to yank the vine out earlier this year! They’re tasty with very tender skins and far better than what is in the store.
I have gobs of Concord grapes this year and if the tree rats don’t get them I’m going to be making a lot of grape jelly soon...
Tomatoes are still showing no signs at all of ripening.
Chocolate-Caramel-Heath-Bar-Poke-Cake
Bake German chocolate cake mix as per box in 9"x13" pan. Cool. W/ wooden spoon handle indent top in rows.
Pour 14 oz can sweet/cond/milk over then micro/softened 9-12 oz jar ice cream topping (butterscotch or choc/fudge).
Chill.
SERVE in a puddle of caramel (or chocolate) sauce topped with Cool Whip, garnished w/ crushed Heath bars.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.