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: 6 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 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

Comment by Randall Smith on December 17, 2013 at 8:07am

Not much of a saurkraut fan, but a possibility using kale. How 'bout Brussels sprouts? 

I usually plant much more than I can possibly use. That way, the animals can share. I still have to fence off the early seedlings from rabbits.

7" of snow making a sea of blinding white. I'm hating winter already!

Comment by Sentient Biped on December 16, 2013 at 12:10pm

Randall, maybe you can make kale saurkraut!  Salty and sour....  kale is related to cabbage.

My first attempt at saurkraut was pretty good.  I think I salted too much.  Next time I'll use a bit less.

Animals eat most of my cabbage family plants.  I was able to grow broccoli, got a few turnips, but no beets or cabbages.   Try again next year.  Between deer, rabbits, slugs, and cabbage worms, there isn't much left for me.

Comment by Randall Smith on December 16, 2013 at 7:53am

"One man's treasure.....".  I'm thinking about how I love kale but don't much care for okra. How our taste buds are different!  Raw kale isn't so tasty, but with a little salt, olive oil (or butter), maybe vinegar, well, yum! And I can't stop munching on kale chips. I think it's the salt (and my BP is soaring)! I also grow (eat) chard, collards, spinach, arugala, even beet greens. Kermit, the Frog's "green" song is my theme.

Comment by Sentient Biped on December 14, 2013 at 7:23pm

Joan, it seems like every year I have to have some 'holy grail' plant to accomplish growing. It took a while for me to learn tomatoes and peppers in this climate, but now I can. I obsessed one year over figs, and now have a small fig orchard. So for 2014 it's okra. Plus I love cooking with okra and eating it.

They do have a nice hibiscus type flower. The leaves are lush.

One can never tell what a season will do. I blamed climate change but then again, there have been lots of strange years in the past. Is the big freeze an omen of the winter to come, or an anomaly that indicates nothing, with a more typical winter to follow? I don't know!

Comment by Joan Denoo on December 14, 2013 at 6:45pm

Daniel, I am guessing now, but an okra plant sounds like a nice decorative plant as well as a good productive eating plant. This year is so crazy, I hardly know what to plan. I suspect there will be a lot of winter kill because of lack of snow, and very cold temps. 

Never have tried orchids inside. A lovely idea, and a pick-R-up for these dark days of winter. It won't be too much longer before the days start lengthening again. 

 

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