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Old 08-03-2014, 07:54 PM
 
Location: The analog world
15,565 posts, read 8,734,436 times
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One hot pepper that I stuffed with marscapone cheese, a handful of green beans I boiled until tender and tossed with olive oil & lemon juice, one zucchini set aside to sauté with garlic for tomorrow's dinner, and a handful of raspberries I popped right in my mouth as I picked them.
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Old 08-03-2014, 09:05 PM
 
Location: Denver/Boulder Zone 5b
1,340 posts, read 3,138,298 times
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Quote:
Originally Posted by randomparent View Post
One hot pepper that I stuffed with marscapone cheese, a handful of green beans I boiled until tender and tossed with olive oil & lemon juice, one zucchini set aside to sauté with garlic for tomorrow's dinner, and a handful of raspberries I popped right in my mouth as I picked them.
Yum, yum and YUM. So rewarding. And it's a good thing we're not nabes - I've been known to box something' FIERCE for a handful of fresh raspberries.
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Old 08-03-2014, 09:19 PM
 
Location: The analog world
15,565 posts, read 8,734,436 times
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Ooh, I'm pretty fierce, too, when it comes to raspberries. I planted three Strawberry Shortcake thornless raspberries in a raised bed earlier this year. I wasn't sure whether or not they'd be good, because reviews were mixed, but I think they are delicious! I've been getting about a dozen berries a day for a couple of weeks.
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Old 08-03-2014, 09:23 PM
 
Location: Somewhere out there
18,093 posts, read 20,052,593 times
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I had some roma tomatoes from my one plant on a ham sandwich but my friend gave me some zukes, eggplant and some peaches. Yeah for friends.
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Old 08-05-2014, 02:26 PM
 
6,400 posts, read 6,497,983 times
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We picked about 20 pounds of tomatoes, a half dozen eggplants, some zukes and some cukes yesterday. Got a pot of tomato sauce on right now, and some of the eggplant & zuke are going in. One of the zucchini hid well; it's a three-pounder! Beans are blooming again, so looks like we'll have more soon.
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Old 08-05-2014, 03:27 PM
 
2,686 posts, read 1,769,477 times
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More yellow beans, more cherry tomatoes, and a handful of cabbage leaves.
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Old 08-05-2014, 05:50 PM
 
477 posts, read 375,277 times
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Chile de arbol. I used 3 of them in a potato curry. My son says it was not too hot, though I wondered.

We are Indian-adjacent. Our idea of "hot" may not be the average USian's idea of hot.
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Old 08-05-2014, 06:42 PM
 
Location: too far from the sea
17,985 posts, read 17,131,123 times
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Peas. The last of them.
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my posts as moderator will be in red. Moderator: Health&Wellness~Genealogy. The Rules--read here>>> TOS. If someone attacks you, do not reply. Hit REPORT.
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Old 08-05-2014, 08:06 PM
 
Location: Land of Free Johnson-Weld-2016
6,474 posts, read 13,403,963 times
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Wow everybody is eating some yummy things! I got some french sorrel, purple pole beans, garlic, zucchini, okra and rosemary that I baked with salmon. It was good. Leftovers will be lunch. I had some of my deformed asian pears LOL. All my organic fruit is like just deformed. I'll have to get serious again and start bagging them. The bug free bites that I got were crispy and tasty.

I'm slowly getting to see why people make jam and cider and things with their home grown fruit. One year I will definitely take a canning and preserving class. I'm not really confident about being able to safely can without taking a class.
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Old 08-05-2014, 08:11 PM
 
6,400 posts, read 6,497,983 times
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Quote:
Originally Posted by kinkytoes View Post
Wow everybody is eating some yummy things! I got some french sorrel, purple pole beans, garlic, zucchini, okra and rosemary that I baked with salmon. It was good. Leftovers will be lunch. I had some of my deformed asian pears LOL. All my organic fruit is like just deformed. I'll have to get serious again and start bagging them. The bug free bites that I got were crispy and tasty.

I'm slowly getting to see why people make jam and cider and things with their home grown fruit. One year I will definitely take a canning and preserving class. I'm not really confident about being able to safely can without taking a class.
Start with water bath canning. It's easy, and there are simple instructions out there. I have the Ball canning guide, and it has ton of recipes, and step by step instructions for some things, too. Biggest things for water bath canning are - it must be acidic. You must sterilize your jars & lids, and never reuse seals. You must process in the boiling water bath for the recommended amount of time. Last year, we canned a lot of tomatoes/sauce, made pepper jelly, and canned pickles. Everything was done in a water bath canner, and everything turned out great.
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