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: 10 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 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.

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. 

 

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