george shirley

today the Mrs. and I put up 6 vac bags of fresh broccoli and another 4
of cauliflower. We also picked a good sized mess of swiss chard but I
think we will just eat it fresh.

Thank goodness there are no more cauliflower. <VBG> I don't eat the
stuff cooked, haven't found a decent tasting method of pickling it,
which I do like, and can only eat so much of it fresh with salad
dressing on it. She only planted two plants last fall and both are in
the freezer. The broccoli is still putting out side florets so will make
until hot weather appears here in the south. I think we may make a mess
of snap peas this year as the plants are four feet tall and blooming
like crazy. I will eat those so hope they do well.

We're still eating fresh tomatoes, not many, but enough to have one in a
salad every few days. She keeps them covered withold sheets when a frost
is coming and they keep producing. I do wish she could remember what the
variety is so we could plant some more this spring. Oh well, we're
both getting older and more forgetful.

Glorious day here in SW Louisiana, lots of sunshine and just briskly
cool, only a light sweater needed. I was going to cook a largish pork
roast on the gas grill but fell asleep in the easy chair around 1 pm
andjust woke up about 20 minutes ago. Now who's old?

George

the joneses

Y'all aren't old, y'all are well-seasoned, like a good iron skillet. Slice
up some of that roast maybe for stirfry. I am so jealous about them 'maters.
That mixed sweet pickle I have posted (originally from Small Batch
Preserving) is very good. I increase the amount of cauliflower, delete the
green beans, add canned baby corns, and increase the carrots; I parboil the
carrots a few minutes. Cherry tomatoes do not do well added here. I think
one of the books has a recipe for curried cauliflower pickle I've been
wanting to try. And Joy of Pickling has a great recipe for pickled sugar
snap peas. They can't be canned, too delicate to take the heat, but keep in
the fridge for months. Need me to scan/post recipes?
Edrena

george shirley

No thank you, the cauliflower is already frozen and the peas will be
scarfed up fresh most likely. We do like stir fry but I've got some
leftover meatloaf that needs eating and half a head of fresh cabbage
that is in the same league as the meatloaf. Eat a fourth of it tonight
andmake slaw of the rest.

George

ophelia

When is you winter George? Do you actually get one?

*curious*

melbas jammin

Yeah, well, it was 62 deg yesterday where I am. Niece and I drove from
Mpls to Rancid City, SD on Friday for my niece's funeral this afternoon.
Absolutely gorgeous weather here yesterday and it was darned weird to
have that temp in January. Unnatural. "-)
--
http://www.jamlady.eboard.com, updated 1-11-2006, RIP Connie Drew

george shirley

This is our winter. Sometimes we get a severe winter but mostly not. If
you know the US governments climate zones we live in USDA Zone 9b, zone
10 is considered tropical. Temps this morning at sunrise were about 40F
but will get up to close to 70F today. Did I mention that I hate cold
weather? Brit friend of mine used to joke that a good day in the UK was
like looking up a chimney and a bad day was like looking down a chimney.
<VB>

ophelia

LOL. I don't know the USDA climate zones but I can see that your winter
sounds a lot like our summers

ag384@freenetcarletonca william r

George Shirley (gshirl@bellsouth.net) writes:


How do you like the long ears and fluffy tail?


Brilliant sunshine in the Great White North. Bitter cold. You sit in the
warmth of a south-facing window, fall alseep, and wait for spring breakup
to start planting.

george shirley

today the Mrs. and I put up 6 vac bags of fresh broccoli and another 4
of cauliflower. We also picked a good sized mess of swiss chard but I
think we will just eat it fresh.

Thank goodness there are no more cauliflower. <VBG> I don't eat the
stuff cooked, haven't found a decent tasting method of pickling it,
which I do like, and can only eat so much of it fresh with salad
dressing on it. She only planted two plants last fall and both are in
the freezer. The broccoli is still putting out side florets so will make
until hot weather appears here in the south. I think we may make a mess
of snap peas this year as the plants are four feet tall and blooming
like crazy. I will eat those so hope they do well.

We're still eating fresh tomatoes, not many, but enough to have one in a
salad every few days. She keeps them covered withold sheets when a frost
is coming and they keep producing. I do wish she could remember what the
variety is so we could plant some more this spring. Oh well, we're
both getting older and more forgetful.

Glorious day here in SW Louisiana, lots of sunshine and just briskly
cool, only a light sweater needed. I was going to cook a largish pork
roast on the gas grill but fell asleep in the easy chair around 1 pm
andjust woke up about 20 minutes ago. Now who's old?

George

the joneses

Y'all aren't old, y'all are well-seasoned, like a good iron skillet. Slice
up some of that roast maybe for stirfry. I am so jealous about them 'maters.
That mixed sweet pickle I have posted (originally from Small Batch
Preserving) is very good. I increase the amount of cauliflower, delete the
green beans, add canned baby corns, and increase the carrots; I parboil the
carrots a few minutes. Cherry tomatoes do not do well added here. I think
one of the books has a recipe for curried cauliflower pickle I've been
wanting to try. And Joy of Pickling has a great recipe for pickled sugar
snap peas. They can't be canned, too delicate to take the heat, but keep in
the fridge for months. Need me to scan/post recipes?
Edrena