What are You Eating from the Garden?

[Marie2020]

Store Eggs from 8 months to 1 year.


I have watched a clip twice about the storage of eggs. This way was used up until the 1940s.

You will need:
1 bucket hydrated lime,
water and olive oil
Olive oil to save the water from evaporating.

I got a little confused with the quart measure but looked it up and it's approximately 2 pints.

So one ounce of hydrated lime to 2 pints or a quart of water.

The lady stated that it was not wise to use this method of storing eggs if they have been washed.

Shop bought eggs are washed so using these eggs was inadvisable in her opinion.

Best too keep this bucket in a cool dark cupboard.

This is something I would like to try and will let you know if I do so.

 

[digitS']

Here is a pickled egg recipe from the Washington State University Extension, @Marie2020 :

Pickled Eggs

Besides being a conversation topic at a party with their bright colors, pickled eggs are tasty and nutritious. This publication tells you how to select eggs for pickling; how to cook, peel, and pickle ...

pubs.extension.wsu.edu

You can read the first page on the website and/or download the 2 page pdf file. It has a 2nd page of recipes for what you can do with pickled eggs.

Cabbage now to go with the other greens and new potatoes and peas. Tiara -- this must be the earliest that I have ever harvested heads of cabbage. Tiny things but very tasty.

Steve

 

[flowerbug]

i could eat a half dozen of those right now. mmm...

 

[Gardening with Rabbits]

Snap peas.

So very flavorful! Some of them would have been ready to pick 3 or 4 days ago but ... you know . .

The very start of the peas. There is only a reasonable let-up of the heat and that is putting a lot of stress on them. 90°f at noon today (32°C).

The amaranth has gotten a little "way from us." Not much of a problem with variable germination and lots of plants, plus more seed sown.

I could have brought home a few green Thai Hot peppers. I'd expected them to love this heat. All the peppers look healthy but I thought that the plants would have grown a little more. Still ... it was 105+ (sometimes ++!) during the afternoons and 70° by morning. I just don't think that the peppers like those big swings in temperatures.

Steve

I am going to bring in peppers this morning and I also thought the plants would have grown more by now. Everything else looks about right, but the peppers seem short, but have a lot of peppers on the plants. This heat is so unusual.

 

[Gardening with Rabbits]

Kale, collards, raspberries, peppers, cherry tomatoes, lettuce.

 

[Dirtmechanic]

Not the cat

 

[heirloomgal]

Snow peas stuffed with dilled cream cheese. My daughter made these for us.

 

[heirloomgal]

I am going to bring in peppers this morning and I also thought the plants would have grown more by now. Everything else looks about right, but the peppers seem short, but have a lot of peppers on the plants. This heat is so unusual.

I have the same thing with mine. Small plants with a pepper load. I think, partly because of the heat, the peppers raced into fruit production and stunted themselves. Had the first fruits been removed the plants probably would have grown more normally.

 

[Dirtmechanic]

I have the same thing with mine. Small plants with a pepper load. I think, partly because of the heat, the peppers raced into fruit production and stunted themselves. Had the first fruits been removed the plants probably would have grown more normally.

I dunno, I have 8 different types and they are not tall this year. Late, cool, wet, I guess you could say everything is catching up, slowly.

 

[ducks4you]

Very simple @ducks4you . Top crust is about 2 cups almond flour, couple tablespoons butter and a splash of maple syrup. Bottom: A few cups chopped fresh rhubarb, and a cup of frozen/fresh mixed berries of any kinds, 1 tablespoon cornstarch and sugar - I use a bit over 1/8 cup. 350 degrees for 20 minutes with a cover, another 5 or ten without. It' yummy!

I AM gonna try this!! I have a large rhubarb crop, which I never get around to harvesting.
Thinking about doing what my (passed on) MIL used to do, pulling/washing the stalk and dipping it in sugar!