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Godless in the garden

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Godless in the garden

Welcome to gardeners, growers of veggies, fruits, flowers, and trees!  

 

Welcome  backyard hen enthusiasts, worm farmers, beekeepers & composters!

Location: Planet Earth
Members: 169
Latest Activity: 7 hours ago

Welcome to Eden!

If you like to dig in the dirt, plant & prune, grow food & flowers, or sit and watch as someone else does your landscaping, you'll find something here to discuss!

Selected topics, in sort of alphabetical order:
Aging.  Gardening with an older body.
bees.  insectary.  insectsbee gardening. Beneficial insects.  insects drive evolution

Compost.  herecontaminated compost.

Backyard Chickens here. here. here. here.

Edible yard.  here  urban farmfront yards.
Growing Fruits

Folklore.

Fragrance and Scenthere.
Fruit growing.  in a small space, by backyard orchard culture.
Frugal gardening.  labels.

Gardening for future generations.  also permaculture, trees, historic varieties, soil

Hegelkultur here, here, here

Heritage and historic varieties.   heresources

locally grown plants to prevent blight transmission here.

Moon Phase Widget here. Moon phase topic here.

PeppersHot peppers.

Permaculture MollisonFalk  Liu, Joan's IntroTransformation in 90 days, Perm Principles at work. Food forest, Holzer

Potatoes.  here.

Rooftop gardening.  here

Seed starting. starting spring crops.

Scientific Gardening.   The Informed Gardener.  The truth about garden remedies.

Soil and soil building - healthy soil microbes, mycelium, dirt is everything, soil analysissoil pH.
Squirrels.

Synergies.

Tomatoes.  Myths and truths

Trees.  Tree tunnels.  Ancient tree planting. Plant commemorative trees

Discussion Forum

Yacouba Sawadogo, 'the man who stopped the desert'

Started by Joan Denoo. Last reply by Randall Smith 7 hours ago. 1 Reply

Stressed Bees

Started by Patricia. Last reply by Patricia Feb 12. 2 Replies

Permaculture U. of Mass

Started by Joan Denoo Jan 16. 0 Replies

"All I want for christmas is....."

Started by Daniel W. Last reply by Larry Dec 26, 2014. 8 Replies

Gardening in central Texas "pan" soil

Started by Joan Denoo. Last reply by Barbara Livingston Dec 25, 2014. 3 Replies

An Old Lady's Hugelkultur Bed

Started by Barbara Livingston. Last reply by Randall Smith Dec 10, 2014. 3 Replies

Comment Wall

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Comment by Plinius on December 20, 2013 at 2:47am

Here's a kale recipe you might like:

Stir-fried kale with cashew nuts and mushrooms

olive oil

2 small onions, chopped

500 grms of shredded kale

1 clove of garlic, pressed

half a glass of dry white wine

100 grms of cashew nuts

250 grms of mushrooms, sliced

salt and cayenne pepper 

Fry the onion and the garlic until soft, add the kale and stir-fry for five minutes over a medium fire. Add the mushrooms and the wine, put a lid on the pan and let it simmer for 20 minutes over a low fire. Season with salt and cayenne pepper and add the cashew nuts just before serving.

Comment by Joan Denoo on December 19, 2013 at 8:05pm

Patricia, that sounds very good. I'll give it a try. 

Comment by Daniel W on December 19, 2013 at 4:57pm

Joan, sometimes I use the MorningStar fake bacon strips. For someone who is not vegetarian, they would be a poor substitute, but I haven't eaten meat for 35 years.

I like the Tofurkey Italian Sausage but it's not crunchy. Sun dried tomatoes also are a substitute for some meat products.

French fried onion rings might be an option?

Comment by Joan Denoo on December 19, 2013 at 4:44pm

Daniel, I like the idea to add in Brussels sprouts.

When you cook and want a nice crunchy, savory item, instead of bacon, do you have a suggestion? 

Thanks for the nice comment on my new photo. Color and brightness return. 

Comment by Daniel W on December 19, 2013 at 4:21pm

Brussels Sprouts might be a great addition to sauerkraut.  They look like little cabbages anyway.  Maybe split some into halves or quarters and disperse them in the chopped cabbage. 

Comment by Daniel W on December 19, 2013 at 1:26pm
Joan thats a great photo of you. I like that very much!

It was earlier discussion here that got me started making sauerkraut. I think I will start more today. Ning wants to make kimchi but it might be too spicy for me now.... probably will make anyway just to see if I can.

Sauerkraut is amazingly easy to make. But I might have made it too salty.

Your dietary preferences DO have a German flavor!

Also thanks for that history of sauerkraut. Makes sense - Genghis Khan's descendents in NE China still eat a lot of sauerkraut.
Comment by Joan Denoo on December 19, 2013 at 12:47pm

My son, Craig, who lives in Littleton, Colorado, sent me this recipe in celebration of my cancer recovery:

"I made a highly alkaline veggie juice in your honor.  It has black kale, asparagus, parsley, cucumber, celery, carrot, pear and Granny Smith apples.  Very tasty. Love, Craig"

Comment by Joan Denoo on December 19, 2013 at 12:26pm

Randall, I will bet you have some great favorites that I don't eat because of bad experiences with the ways they were cooked. I took cooking classes where a participant stated flatly she would not taste the Brussel sprouts. Our instructor told her the rule of participation in the class was to try at least one bite of everything. The sprouts- rejecter did taste them, loved the flavors, the mouth feel and took seconds.  

The chef's recipe included diced onions, garlic and bacon. Delicious!

Liver is one I won't eat. I am sure that there is a recipe that will change my mind. 

I used to make my own sauerkraut and it was far superior to anything one can buy. I'm too lazy these days to do such tasks required to make it delicious, so I buy glass jarred sauerkraut from the refrigerated section. Never choose canned; kraut picks up the metal flavor. The kraut in glass jars on the regular shelf don't have the crisp, tangy taste and feel of the "real" stuff. 

We also have a mom and pop meat market that makes their own pickles and kraut that they take straight from crocks. Delicious. I hope you enjoy your retry and if you don't like it, there are so many other ways to enjoy cabbage that it doesn't really matter. Bon appetit. 

Comment by Randall Smith on December 19, 2013 at 8:31am

Perhaps my tastes have "grownup", and I should retry sauerkraut. What you've written, Joan, tempts me!

Comment by Joan Denoo on December 19, 2013 at 12:44am

I love sauerkraut, hot, cold, in salads, on sandwiches, with sausages, baked with apples, cooked with corned beef or sauerbraten, over biscuits, with sour cream. I have even made chocolate cake with sauerkraut. I'm not German, really. However, I guess Belgium is close enough for ethnic cooking. 

"Although sauerkraut - German for "sour cabbage" - is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in RICE WINE,

"Most likely it was brought to Europe 1000 years later by Gengis Kahn after plundering China. 

"Although in Germany instead of using the wine they dry cured it by sprinkling salt on the shredded cabbage. The water is then drawn out of the cabbage to make the juice that you see that accompanies the kraut.

"The Dutch , who were great sea-fearing traders used sauerkraut on their ships as it did not need refrigeration and helped prevent scurvy.

 

"Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket's refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous REUBEN SANDWICH. Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.

"There is a theory that the Tartars introduced the acid cabbage from the Orient into eastern Europe, and from there kraut went to Germany, Alsace-Lorraine, and France." 

The History of Sauerkraut

 

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