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How pretty and tidy. Really nice job! We rarely use fertilizers either.....we compost manures (cow, pig, chicken) to improve soils and side dress/mulch with them too.

I often use commercial corned beef. Then you only have the time/work to make the actual pastrami recipe. The turkey breast I mentioned was on BYC: http://www.backyardchickens.com/forum/viewtopic.php?id=272498 Check my later posts in that message trail, eventually I modified the method to cook...

Yes, you can use frozen. I often get it from family, chop it, then freeze, get it out when ready to make jam.

The most common one is BHT. Here's an about.com that mentions it: http://chemistry.about.com/od/foodcookingchemistry/a/bha-bht-preservatives.htm I first learned about cereal bags several years ago from ladies at my Mother's church (PA) who had worked in school cafeterias...back in the 70s/80s...

Use cereal bags. Save them from your breakfast cereals, then store refrigerated veggies and fruits in them. Your produce will last 3 times as long...for example, lettuces and greens at least a week, as crisp as the day you picked them. Here's why it works... In the 70s there was a big movement...

I've thought so many times of ordering a mushrooms kit or spore. I really need to try that. Last night we made salad of fresh buttercrunch lettuces - a chartreuse green (Divina ) and a red (Montpellier Red). Added Cherrybelle radishes and green onions from the garden and hot pepper rings and...

Great choices DawnSuiter! I'm also trying some Golden Beets this year. My first planting did not sprout, but the second planting did. They're about 4" tall now. Hope they grow nicely. I always grow Purple Basil. It seeds easily and I like it's color in dishes. It's nice to have it to add color...

Hmmm, I must try baking them. Typically I steam them until fork tender, peel & remove root/stems/skin. Then slice and reheat with butter, salt & fresh black pepper. I love them as Pickled Eggs & Beets

I agree even watering is important. But I don't think it's the watering on the Cherokee Purple splitting issue. We planted them 2 years in a row, among other tomatoes with the same soil and water conditions. The other varieties didn't split. Other growers we know at farmers markets complain...

Weeellllll...I'm quite happy here with DH. LOL...and too old for changes. ;) But now that you mention it, we DO make our own Corned Beef or Venison. And we make Sauerkraut in a Jar. You must want to make a homemade version of Rueben Sandwiches??? I have the Sauerkraut recipe posted here ...

I'm testing these heirlooms for the first time this season White Queen Basinga Black Seaman Mountain Spring Mountain Gold Aunt Ruby's German Green Dr Carolyn (yellow cherry shape) And growing these again - kind of 'standard' in our gardens each season Brandywine German Johnson Mr Stripey...

It's beautiful! Really nice job, you should be proud. :) Isn't it amazing how much food you can grow in a small well maintained space with a concentration of good soil?! I love raised beds. Although we have large market garden areas, I remain partial to our raised bed garden.

We make a pastrami recipe that requires wrapping the meat in 6 layers of foil and baking at a low temp for 5 hours. Here are a couple photos of the homemade pastrami with a loaf of homemade rye bread. The original recipe BIL found on YouTube. Here's a link, includes video. It is...

I have the recipe I use for pepperoncini and pepper rings posted on our website: http://millriverfarm.com/recipe.cfm?id=408&catname=Canning, Freezing, Preserving - whole hot banana peppers work fine for a pepperoncini-like product We like a mix of 1/2 hot banana pepper slices and 1/2 anaheim...

I use the microwave for blanching creamed corn. It's so much easier to remove kernels and milk the cob if the ears aren't hot. But then it tends to scorch easily if heated on the stove.

Strawberry/Peach is a nice combination. ETA: I also make Strawberry/Rhubarb. Since it doesn't take much rhubarb (about 2 1/2 cups), I just buy it - or sometimes I get it from family in PA while visiting. I'm going to give rhubarb another try in our Southern climate. But I'm going to put it...