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: 161
Latest Activity: 1 hour 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 no particular order:
Moon Phase Widget here. Moon phase topic here.
What's your gardening style?
Frugal gardening.
Backyard Chickens here. here. here. here.
Growing Fruits
Wild Parsnip - It can burn skin.
Why buy locally-grown plants?
Squirrels.
bees.
Cheap gardening.
Buy locally grown plants to prevent blight transmission here.
Grow lots of fruits in a small space, by backyard orchard culture.

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Comment by Randall Smith on December 20, 2013 at 8:58am

Whew! Where do I begin? I just ate breakfast, but reading these food comments makes me hungry. For starters, I do eat a lot of cabbage (much to the discomfort of my intestines). I make and eat "freezer slaw" all winter. And, of course, those fresh-out-of-the-garden (or fridge) Brussels sprouts. 

Chris; sounds like a good kale recipe. I like onions, mushrooms (freezer morels), nuts, garlic, and wine. Combined, they sound delicious. Plus, bacon (turkey) sounds like a good addition to so many things.

Joan; nice avatar photo (is that redundant?). You're looking great!  (Daniel, too, for that matter.) I'm with you on the liver. I'll have to think hard about sauerkraut. My tummy may revolt.

I think I've covered it. Except for wishing all a Super Solstice!!

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 Patricia on December 19, 2013 at 6:18pm

Lately, I've been halving my Brussels sprouts, & steam frying in olive oil, & black pepper, along with sliced onion, chopped red bell pepper, & sliced celery. Whenever the mood strikes, I'll add parsley, or basil, or oregano, parmesan, etc.

Comment by Sentient Biped 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 Sentient Biped 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 Sentient Biped 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. 

 

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