What veg do you grow on the farm fish?
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What veg do you grow on the farm fish?
Nothing right now. A bit early for that.
We grow tomatoes, squash, peppers, lemmon grass, cilantro, cucumbers, various types of beans. I love the sugar snap myself. We have a rhubarb plant that keeps putting out. I cube the stalks, mix with sugar and add it to yellow cake. I'll put it up in cooking this summer. It's a great dessert.
We used to order small chicks in spring and raise them up untill fall. Miss fish is handy with a sharp knife. She talks all sweet to them as she slits their throats and milks them for thier blood.
Sounds like something a young thai would do to the falang. I better stay home and do what I'm told. Get out of the road if I want to grow old.
I used heat lamps and a childs kiddie pool to raise the chicks until they were big enough to be outdoors. We have also raised ducks. Funny to watch them all hotfoot it back to the pen when birds of prey fly over.
We tryed to establish asparagus but I gave up. We get that from a farmer down the road when in season. Another guy does all things apple. I posted a few pics of his place a while back. His name is Dickens.
On a chilly fall day nothing beats a warm Dickens Cider.
fish
Thanks
Rhubarb takes a few years to establish itself then it goes like crazy, I love it.
Be careful out there bud,
ever been to Minneapolis?
Careful there fish, the Homeland Security get a bit sensitive over radiation sources.Quote:
Originally Posted by fishlocker
Sure we have. I like to vacation in the Dells area though in central wisconsin. We used to head way up north to Rhinelander where my grandmother mother once had a place off Lake Lucerne. 90ft deep in places and on a sunny day you could see the bottom in 35 feet of water.
Swimming in Lake Superior can't be too far off of what you're used to Jack. Cold and clean. Gotta love it.
Was that where Friday the 13th was filmed?
Sorry this is the Dinner Thread
Not sure. Ed Gein was my niebor. Those lampshades really spread the light.
Snack time in memory of you on St Patters day. I thought of BLDude as well.
Hats off to you boys and may the luck of the Irish be with you all.https://teakdoor.com/images/imported/.../QRvqmbs-1.jpg
Have a Guinness for me.
The fish.
Sometimes it sucks to be.....https://teakdoor.com/images/imported/.../KGoRjXn-1.jpg
The fish.
Just kidding, the mrs put this together just to keep my mind off of the alternatives
the fish
Looks look great HW
(except the pickly looking green thing)
Behold!. A bottle full of pickly looking green things!! :)Quote:
Originally Posted by David48atTD
https://teakdoor.com/attachment.php?a...id=29561&stc=1
And yeah I get it, a lot of people don't like 'em.
Anything pickled is good.
You've been chatting to my liver again :drunk:Quote:
Originally Posted by Jack meoff
Quote:
Originally Posted by Jack meoff
A decent experimental Ya Dong.
Pickled.
I'm making fermented pickles. I always thought the way to make pickles was the canning method with vinegar and thought the "old fashioned way" would take weeks. I was wrong.Quote:
Originally Posted by Headworx
They're easiest thing in the world to make.
The recipe I used:
34 grams of salt / liter of water
cucumbers with the bud end cut off
dill weed
cut and wash the cucumbers
make the brine
put the dill (and whatever other spices you want) in the bottom of the container you're using We used popcorn buckets we got when we went to see Capt. Marvel.
add the brine
put something in your container to ensure the cucumbers stay submerged We used a saucer with a partially filled ziplock with brine on top.
I'm on day 3 of the process and there's tons of bubbles from the fermentation. Tomorrow will be taste test number one.
Topper same same with Sauerkraut, as you say easy. I remove some of the liquid after a few days and top up with water to reduce the amount of salt in the final productQuote:
Originally Posted by CSFFan
^ getting a bit thrifty mate......home made doner kebabs and now sauerkraut. You got a blow up doll?:)
I'm going to try chilies next I think, then sauerkraut. I'm not sure how well sauerkraut will go over with the wife.Quote:
Originally Posted by NamPikToot
^^ what happened there,,,,,final pics
I was on stage and forgot about that.
What ordinary Brit thinks Ill just whip up some sauerkraut ?
After Brexit you could do time for just the thought:)
...you might want to give pickled okra a try: fantastic taste and crunch...Quote:
Originally Posted by CSFFan
Sorry, I forgot....pickled okra is my next next attempt. They're one of my favorite sides with a salad. I've tried the canning method before here with okra and had poor results. Same with string beans.Quote:
Originally Posted by tomcat
Thanks, Tom!