Coffee

[baymule]

Anyone put collagen in their coffee besides me? This kind of coffee related if not I guess I just hijacked the thread! haha

Anyway, I've been taking collagen for several years for joint pain not that I have any. I put it in my morning coffee. I've tried several brands that are supposed to be tasteless but I can still taste it. Kind of a weird slight taste. I've tried putting it in my jasmine tea but the taste was more pronounced there so I only put it in my coffee.

Anyone else take collagen and notice a weird taste even though it says it is tasteless?

Mary

I do, thanks to you posting about it before. I just had the left knee replaced due to osteoarthritis and no cartilage left, grinding bone on bone. I’d like to keep the right knee if I can. Plus other joints as well.

I mix it in my coffee like you do and it does have a slight funky taste and smell. So I just do a half cup, gulp it down and get another cup of coffee.

 

[digitS']

DS and I made kale, sausage soup last night

I love kale and sausage soup too,

Me too!

Starting with broth on-hand can save time with any soup and some other things. And, even make somethings better where one could have just done it with water.

Steve

 

[meadow]

For us it comes down to how can we waste less of what we grow? That is definitely an area that we are going to try improve on next summer--perhaps by taking Jamie's suggestion and making more soup. Basically simmering vegetables in a crock pot and then freezing them in jars during the hot months when we don't want to be cooking over a hot stove, or turning on the oven. This would not be difficult, but it all takes time and time is a finite resource. So much ripens all at once; we often feel overwhelmed by the bounty and end up composting some of it.

That is also a topic of interest over here. Have you noticed the Eat-All Greens at Quail Seeds? Unfortunately they are not listed in a separate category (maybe I'll write and suggest that). It's a term coined by Carol Deppe - from her 2019 catalog:

The basic characteristics of good eat-all varieties are: 1) They grow very fast and very vigorously so that a crop can be produced in a month or two, and the land can produce many crops per year. 2) The entire top of the plants—stem and leaves—is edible and tender, so you can harvest by clear-cutting the entire top of the patch with a serrated kitchen knife. 3) The varieties are so vigorous that when the seed is broadcast at appropriate density the plants outgrow and shade out weeds. No weeding is required. 4) The varieties are upright in growth habit at proper spacing so that they stay clean and no washing in the kitchen is needed. (At least in areas with clean air.) With the harvest being 100% edible and already clean, prep time in the kitchen is minimal. The minimal labor in both the garden and kitchen makes the eat-all crops the ideal greens for blanching and freezing or drying for winter. These varieties should also be much more economical to produce as commercial frozen vegetables than spinach. All have more substance to them than spinach, and all are tastier as well as much easier to grow and process. 5) The eat-all varieties all produce a large amount of biomass for the amount of space—up to half a pound of edible harvest per square foot in just a month or two.

I've always picked leaf by leaf but will be doing her method this season. I think there will be a lot less waste, not to mention a lot faster and no weeding!

The varieties I've seen listed around at different places, if anyone is interested: Spigarello (leaf broccoli), Gronninger Blue Kale, Green Wave Mustard, Shunkyo Semi-Long Radish, Kaslala Multi-Colored Quinoa, Yukina Savoy Choy, Tokyo Bekana Looseleaf Chinese Cabbage (is this the same as just plain Bekana? If so, I love this stuff!), Red Aztec Huazontle, Burgundy Amaranth, Oregon Giant Sugar Pea (for eat-all pea shoots).

 

[baymule]

Coffee is ready. Therapy this morning, got to get outside at crack of pre-dawn to feed sheep and horse, turn out sheep and Anatolians. Just realized I got granddaughters coming Saturday and kitchen table is still covered with Corning ware, pressure canner, dehydrator, other kitchen stuff I have no place for. I’ve got to finish the utility room shelves and get stuff rearranged and put away.

 

[digitS']

Meadow, the world wide cultivation of the Brassicas is more than a bit confusing, re: choice of common names. Scientifically, there may be some differences noted but consumers, gardeners, and the companies that cater to our needs sure don't seem to have classified these plants in a less than confusing way. And then, we have language differences .

Tokyo Bekana Looseleaf Chinese Cabbage (is this the same as just plain Bekana? If so, I love this stuff!),

Calling something "Chinese" or "Tokyo" probably doesn't help but I don't think that I have come across a different way of referring to Bekana. There is a Beka Santoh ... (and then, my preferred Maruba Santoh).

If you especially like Tokyo Bekana, you might also enjoy Fun Jen and Beka Santoh. These are just a part of the Brassica World and, fortunately, not very difficult to find available.

Steve

 

[flowerbug]

i just know that i will try to eat more pea shoots this season. they're worth it.

 

[ducks4you]

Coffee with a barouche bagel (ALDI) this morning.
@Branching Out, I pressure can everything possible to pressure can. I have an unheated basement, 5 steps underground, darkish. Glass jars don't have to be frozen, no electricity needed.
As some here know, I have become an eager broth maker. Yesterday, I made 1/2 a Christmas gift for my middle DD, chicken broth. Today I start the old crock pot to make the other 1/2, beef broth.
I pulled the chicken yesterday for the dogs, and recooked the bones and vegetables to make "dog broth", which can be weaker, and I also use up cheapo lids, a few of which have failed.
For my family, I only can with Ball brand jar lids, although if I found some Kerr lids I would use those too. The cheap ones are made in China.
If a cheap lid fails for dog broth I will refridgerate and use it asap.
Dogs can handle meat, etc. that has gone too much off for our consumption, although every time I pop a lid on their jars, it always smells like soup or stew.

 

[Rhodie Ranch]

I put a half a scoop of collagen in my black coffee every day. Also a tsp of dried mushrooms (memory forgot what variety - hahahaha). I get the collagen at Costco in a blue plastic container. No taste.

The collagen dissolves, but the mushroom powder is always at the bottom. This means I have to finish my one cup a day.

 

[ninnymary]

What brand do you use/like?

For several years I used VitalProteins which is highly rated. I've switched to Orgain but they both have a weird taste even though it says tasteless.

Get both at Costco.

Mary

 

[Branching Out]

Meadow, the world wide cultivation of the Brassicas is more than a bit confusing, re: choice of common names. Scientifically, there may be some differences noted but consumers, gardeners, and the companies that cater to our needs sure don't seem to have classified these plants in a less than confusing way. And then, we have language differences .



Calling something "Chinese" or "Tokyo" probably doesn't help but I don't think that I have come across a different way of referring to Bekana. There is a Beka Santoh ... (and then, my preferred Maruba Santoh).

If you especially like Tokyo Bekana, you might also enjoy Fun Jen and Beka Santoh. These are just a part of the Brassica World and, fortunately, not very difficult to find available.

Steve

I am just discovering Tokyo Bekana and Fun Jen for the first time this summer. While I have yet to eat them I am gobsmacked by how quickly they grow, and how luminescent their leaves are--pretty enough to be an ornamental!