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Author Topic: Sustainable Food Thread  (Read 14214 times)
Big Virgil
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« Reply #40 on: Dec 18, 2008 at 15:00 »

Finny - that sounds pretty healthy. 

Mrs. BV made some lentil stew with lentils, black beans, pinto beans, chicken, zuchinni, etc.  Had that two meals in a row, which was a big mistake.  Too much fiber from the lentils and black beans, so I backed off today.

I was wondering about the Finny cider.  I can't believe it has to sit another 5 months.  That blows.
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« Reply #41 on: Dec 18, 2008 at 15:36 »

My understanding of hard cider is that the longer it sits, the better it gets, like some wines.  I've read some home brewers who think it ages better than wines, but we'll see about that.  In any event, I think that in a few months it should be palatable, and maybe at a year it will be really good.  I'm going to try to hold some back a few years and see how it stands up over loooong aging.

Next year, I hope to start batches earlier and maybe add another container for simultaneous brewing. 

BTW, I read that the phrase "an apple a day keeps the doctor away" came from Colonial times when folks would have a bit of hard cider in the morning as a tonic.  Not sure how true that is.
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« Reply #42 on: Mar 09, 2009 at 11:42 »

The garden is underway. 

Small area (approx 5x8) by the house:  Planted banana peppers and herbs (basil, sage, thyme, parsley).  Also added oregano, large pot on the patio.  Rosemary (med. pot) had survived the light winter.  I suggest planting rosemary and oregano in containers as they'll take over an area.  All of these were 1 pt transplants.

Main garden (8x24):  About 120 onions (red, white), 3 different hybrid tomato plants and peppers:  2 habanero, 2 jalapeno, 3 bell (green, red, yellow).  Still 2/3 of the room remaining and I'm gonna pack it in when my seeds germinate:  carrots, lettuce, mescalin, eggplant, yellow and zucchini squash, radish, cucumbers (slicing and pickling varieties), turnips, okra and some other stuff.

Small area (approx 4x8) by shed:  Nothing yet.  Used to grow tomatoes and peppers there prior to adding the main garden area.  Was planning to make it an asparagus bed, but haven't yet.  Last month was supposed to be the prime time to do that.  It's ready to go though, just need to get the plants and do it.
« Last Edit: Mar 09, 2009 at 11:44 by jonzr » Logged

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Big Virgil
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« Reply #43 on: Mar 09, 2009 at 13:24 »

Sounds good.

We planted a bell pepper plant or two, and at the end of the growing season we had 3 or 4 small peppers.  Cool nights and dry air is not good for most things here. 
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pensodyssey
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« Reply #44 on: Mar 09, 2009 at 14:11 »

Still 2/3 of the room remaining and I'm gonna pack it in when my seeds germinate:  carrots, lettuce, mescalin, eggplant, yellow and zucchini squash, radish, cucumbers (slicing and pickling varieties), turnips, okra and some other stuff.


Uh... is that legal in Texas?
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jonzr
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« Reply #45 on: Mar 09, 2009 at 15:20 »

Still 2/3 of the room remaining and I'm gonna pack it in when my seeds germinate:  carrots, lettuce, mescalin, eggplant, yellow and zucchini squash, radish, cucumbers (slicing and pickling varieties), turnips, okra and some other stuff.


Uh... is that legal in Texas?

So long as you only use it in salads there's no problem.
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dare2beme
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« Reply #46 on: Mar 09, 2009 at 15:51 »

My idea of sustainable food is whatever doesn't rot in my fridge.  :lol:
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jonzr
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« Reply #47 on: Mar 09, 2009 at 16:02 »

My idea of sustainable food is whatever doesn't rot in my fridge.  :lol:

Does your fridge have an automatic composting drawer too?  It's amazing how fast that thing works.
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« Reply #48 on: Mar 09, 2009 at 17:50 »

Ah ... it's mesclun.
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« Reply #49 on: Mar 09, 2009 at 21:30 »

Does your fridge have an automatic composting drawer too?  It's amazing how fast that thing works.

Silly me...I had been using that drawer for storage...
I wonder if I could sue Frigidaire for mislabeling that drawer "Crisper" instead of "Composter".

Heinz Ketchup is the ultimate sustainable food.
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