Gardens
- Thread starter Tom R
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Cardinal
Cyburbian
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Looks like the only peppers I'll be getting this year are a couple green peppers. After the spring crops, just about everything else is a complete loss. Only the melons, squash and carrots seem to have made it though the drought in halfway decent shape.
My cherry and plum tomatos have gone crazy (in a good way), as have my beans, my carrots are doing so so and my poor cucumbers were cross polinated with my pumpkins and i have some orange cukes, and my pumpkins have contracted a leaf killing mold that no fungicide can stop, so i've got two little pie pumpkins. canteloups and pepper, total loss. so all in all, my veggie garden is coming out sort of ok, considering i started everything (including all my annuals) from seed in the garage this spring.
Tranplanner
maudit anglais
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We live in a small condo - so no gardening for us. We have a lot of houseplants though. I do have some herbs growing - nothing like using fresh herbs when you're cooking, and my fiancee planted a container with peas - they're coming out nicely now, but small.
We have a small vegetable patch up at my future in-laws' place - zuchinis, onions, carrots, peas, beans, squash, and some jalapeno peppers. Everything except the carrots came up well this year.
I can't wait to buy a house and have a proper garden.
We have a small vegetable patch up at my future in-laws' place - zuchinis, onions, carrots, peas, beans, squash, and some jalapeno peppers. Everything except the carrots came up well this year.
I can't wait to buy a house and have a proper garden.
Tranplanner
maudit anglais
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I love Kimchee! What do you mean by "put up" though - are you making it yourself?
We made about 10 jars of chutney last weekend - yummy!
We made about 10 jars of chutney last weekend - yummy!
el Guapo
Capitalist
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Fermentation
Harrumph......Yes I made it myself! By put up (prairie vernacular for canned) - I mean: After the fermentation process is complete (3-5 days) you place the product into individual jars and refrigerate to slow the fermentation to a near stop.
Yes and you too can make Kimchee. It is easy and fun! Plus it is much cheaper than buying it from an international foods store.
Want a formula (things that powerful don't have recipes)?
Tranplanner said:
Harrumph......Yes I made it myself! By put up (prairie vernacular for canned) - I mean: After the fermentation process is complete (3-5 days) you place the product into individual jars and refrigerate to slow the fermentation to a near stop.
Yes and you too can make Kimchee. It is easy and fun! Plus it is much cheaper than buying it from an international foods store.
Want a formula (things that powerful don't have recipes)?
Tranplanner
maudit anglais
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I used to know someone whose mother makes Kimchee - far better than any restaurant or store-bought stuff. Serve with Korean BBQ and beer - heaven!
Kimchee isn't that expensive in Toronto - there is a large Korean population, and a lot of Asian supermarkets carry the stuff. But I wouldn't mind seeing your "formula" for Kimchee, but I'm not sure if I'd have a go at making it. I'd be the only one eating it.
Kimchee isn't that expensive in Toronto - there is a large Korean population, and a lot of Asian supermarkets carry the stuff. But I wouldn't mind seeing your "formula" for Kimchee, but I'm not sure if I'd have a go at making it. I'd be the only one eating it.
el Guapo
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Do it yourself.
You can make as little as a gallon jar from this FORMULA! That will get most non-Koreans through a year. Yes -it lasts that long. Besides there is nothing more fun than offering a good pal a "homemade cold one" and then bringing out a dish of that wonderful Kimchee! They won't come back.
You can make as little as a gallon jar from this FORMULA! That will get most non-Koreans through a year. Yes -it lasts that long. Besides there is nothing more fun than offering a good pal a "homemade cold one" and then bringing out a dish of that wonderful Kimchee! They won't come back.
