Following up from yesterday… . Each of those logs weighs one pound. Each is wrapped in Saran Wrap with three logs per freezer bag. They are curing in the Bunkhouse fridge and this evening we’ll put them in the deep freeze. All told we made 22 pounds of four varieties– more of the A-S-F than
When was it– two years ago? The J-man & Daughter C put in two muscadine grape vines. And then last year, another two. Last year we each had a handful. This year we’ll have enough to make jelly, or maybe wine! This is just the first picking. They are delicious. (Yes, yes. I know not
No matter how diligent you are, there are just going to be cucumbers that escape your attention. You pick the ones which are 3-4″ long. You slice them into salads. You preserve them as Spicy Frozen Cucumbers, and then you you run across an 18″ behemoth. How did I miss this? Here on the Farm,
When I say, “I pray to God,” I’m just talking to the Big Man in the Sky. I have no idea what algorithm he uses to decide when and where to dump water on Mississippi gardens. I can’t comprehend why for the last few weeks he’s been dumping water from the sky on gardens to
First time for me, too. Tomatillos have been volunteering out here since the first time I purposefully planted them and we’ve always gotten a couple of good bowls of salsa out of them. This year’s crop was prolific in terms of quantity, but defective in quality. That’s sad because it’s always fun to pair a
We here on the Farm are like swimming in fresh vegetables. :-}
I’ve been boticing that stupid auto-correct fails miserably along the dialect fringe. Gen-U-Ine (for you poor souls that don’t know this, I’m uttering the word, according to Webster, “genuine” as how it’s said, “Gen-U-Ine” by some people. Genuine. It’s a word.) ‘Nuff of that. This is a Genuinely Large Tomato. We’re right proud.
This was Daughter C’s idea. We had, up in the workshop, a perfectly nice old enamel topped segment of kitchen cupboard that we brought with us from Cincinnati. It was in the basement in Cincy and we thought enough of it to tote it to Miss’ippi. Daughter C suggested that it might find purpose in
I am over-run with books right now. And I have not, regrettably not, finished Spring Cleaning. That’s essential. That and the list for Daughter C. But Daughter C has caught the gardening bug. And so I am thinking about the garden, and trying to supplement Daughter C’s reading with some experience. Here we go. Miss
Where Were You Built? (Helen E. Hokinson. E.P. Dutton & Company, Inc., New York. 1948)
Today is set to be another August day in Mississippi. Therefore, we will be having something easy, breezy and on the cool side for supper tonight. More on this coming. Let’s start with the watermelon sorbet. What with the niece’s wedding and Miss M’s Baby Bunny and whatnot I did not plant watermelon this year.
That was what Miss M said in response to the photo I sent her of a big ol’ pot of carrot top stock I’m making. In addition to the carrot tops from the carrots I picked for Daughter C to use in last night’s salad (thanks, C!) and those I picked for a carrot dish
It’s Early May. Time to dry some herb.
Long time followers of Big Food, Big Garden, Big Life, etc. will recognize these kids. They are anxious to plant seeds in the earth.
I’m just getting around to filling in my seed inventory and I thought I’d repost my seed company reviews– or at least link to last year’s reviews. It’s Really Not That Many Recommendation: New Hope Seed Company New Hope is my favorite seed company. But there are others I like, too! Recommendation: Botanical Interests Recommendation:
I’ll continue the Sansing story in a bit. For now… Roast 5+ pounds of “soup bones” in a 400° oven for two hours. Put in BIG GIANT gumbo pot. Pick a whole bunch of fresh Russian Red Celery from the garden. Chop coarsely. Add to pot along with one bag carrots scrubbed but not peeled,
with a Variegated Paddle Plant– a transplant (get it?) from Texas to Mississippi. Found at The Natural Gardener in Austin.
I was in Texas. I think Mr. Big Food’s Dad should promote this blog, don’t you? We got a little bit of statistics and history. And we do like proper grammar. And manners. Given who my Father-In -Law is, I should have about four and one-half billion followers by the first of the year, right? That’s
We had a storm yesterday that blew most of the sunflowers in the front yard black-eyed-pea-melon-okra-patch slam over. Today, after it dried out a bit, Miss M and I got out there with some stakes and some string and some duck tape and tried to make things right, again. (You can see the duck tape
Though the recipe does not indicate that these be water bathed, we most certainly did! (Pints jars for 10 minutes) “Serve as zesty hors d’oeuvres with alcoholic beverages or sliced in a green salad.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) PICKLED OKRA PODS Makes 1 pint ½ lb (about 22 to 25) small tender