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: 165
Latest Activity: 19 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 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 Sentient Biped on December 25, 2013 at 8:43pm

Got the soil analysis.  Moved it to a separate discussion, in case anyone is interested.  Now that I have a lab analysis, I feel like I can be more scientific in my gardening.  The report changes the plans significantly.

Comment by Sentient Biped on December 24, 2013 at 5:47pm

Spud, I think it produces a lot better result with some cuttings.  I've used the powdered rooting hormone and the liquid, and none.  Every plant variety is different.  Some don't benefit at all - willow, forsythia, christmas cactus.  Some are pretty easy without it, but I think they do better, or faster,  with it - figs, roses, buddleia, grapes.  Some I don't think I can get to root without it - plum, laburnum.  Some things are so easy I've never tried rooting hormone - geraniums, grapes. 

I don't know how long it keeps.  I'm using a package I bought last year.

Comment by Idaho Spud on December 24, 2013 at 4:37pm

Daniel, does the Dip-and-Grow produce better results than using nothing?

Comment by Sentient Biped on December 24, 2013 at 4:13pm
Randall that sounds interesting. I should give it a try.
Comment by Randall Smith on December 24, 2013 at 8:38am

Wow--a lot of effort in making kraut! But cool, Daniel!  As far as freezer slaw, easy. Slice cabbage, carrots, pepper (I add tomatoes). Pour boiled vinegar/sugar liquid (with mustard and celery seed) over, and freeze in containers. I love it.

Comment by Joan Denoo on December 22, 2013 at 2:30am

Chris, wonderful idea, and perfect site for such an endeavor. May I suggest Daniel's airlock picture for the chapter heading of fermentation and pickles? 

Comment by Plinius on December 22, 2013 at 1:24am

We could write a ´cookbook´ together, you all make  food I'd love to try. Is it too far off-topic to start here?

Comment by Sentient Biped on December 21, 2013 at 2:47pm

Joan, the airlock was via the internet.  I think it's not necessary but is fun to use.

I think it was you writing the cookbook!  Too much for me to take on!  Your talking about sauerkraut is what inspired me!

This makes me want to grow cabbage in the garden in 2014.  My attempt in 2013 was totally destroyed by the cabbage worms, slugs, rabbits, and deer.  I especially want to grow napa cabbage to make kimchi.

The last batch was too salty but when Ning stir fried it with vegetarian Italian sausage it was really good.

Home made really is more crispy and has great flavors!

Next time I will add Brussels Sprouts.  The ones in the store yesterday didn't look so good.

Comment by Joan Denoo on December 21, 2013 at 2:28pm

I never made sauerkraut by the jar. I suspect the flavor would be different. That white/green, slimy, stinking stuff that forms on top of the liquid in a big crock must add flavor if not tiny little organisms of some kind.  I don't think anyone else would want to eat my delicious, crisp, tangy, aromatic, flatulent making delicacy. 

Jeeze, I might make a crock full with my next summer's cabbages. 

Daniel, I like you elaborate airlock device. Did that come out of your laboratory? or was a special order piece of equipment? Very grand. That photo would be great for your cookbook you are writing ... or was that me planning to take on such a task? 

Comment by Sentient Biped on December 21, 2013 at 2:10pm

Freezer slaw?  How does that work out?  Must be good or you wouldn't make it!

 

Not exactly about gardening, but given that fermentation is about growing things - in this case, lactic acid bacteria - here it is.  This is my 2nd attempt at sauerkraut.  Why didn't my parents make this?  I bet my great grandparents did.

This was 5 pounds of organic cabbage, 3 tablespoons of coarse sea salt, and for the 2nd jar a tablespoon of caraway seeds.

I don't think the air-lock is needed on the right hand jar. The left 1/2 jar is sealed and weighed down using a water-filled plastic food bag.

 

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