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RE: What's For Dinner #266 (Follow-Up #28)

posted by: chase on 02.19.2008 at 04:39 pm in Cooking Forum

Chanegling I can't "do you" I am respectably married ...well I'm married....

Roadhouse Grill (Sue)

2 large racks pork baby back ribs
black pepper Coarse Ground
2 Tbl vegetable oil
1/4 Cup fresh onion ,minced
1 1/2 Cup Water
1/2 Cup Tomato paste
1/2 Cup Brown sugar
2 Tbl honey
1 Tbl Worcestershire sauce
1 3/4 Tsp salt
1 Tsp liquid smoke flavoring
1 Tsp Jim Beam whiskey (I use Canadian whiskey and I sure use more than a least 1 TBSP)
1/4 Tsp black pepper, Fresh Ground
Kosher salt
1/8 Tsp garlic powder
1/8 Tsp paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready.~
Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.


clipped on: 02.24.2008 at 01:25 am    last updated on: 02.24.2008 at 01:25 am

RE: What's For Dinner #266 (Follow-Up #25)

posted by: chase on 02.19.2008 at 03:08 pm in Cooking Forum

Lee the recipe is a Rachel Ray recipe that came to me on the forum via Woodie. I'll be calling them Woodie's Spring rolls!

I did change it up a bit. I sliced the veggies julienne style rather than finely chopped and used Napa cabbage because I had a limited amount of bean sprouts given the number of dishes I was making. Next time I would use the bean sprouts. Also used ginger instead of thyme. They were so, so good.

Actually there were two leftover but they were reheating during the photo op! What I was surprised with is how well they reheated! The phyllo got quite soft after sitting and then refrigerating but crisped up beautifully when reheated in the oven. I'll make these again in a heart beat! No frying!!!

Thanks Woodie for a real keeper!

Spring Rolls - Rachel Ray Via Woodie aka Woodies Spring Rolls

1 Tbl vegetable oil or olive oil
1/2 red bell pepper, chopped fine
2 stalks celery from the heart, chopped fine
6 water chestnuts , chopped fine
1/2 small onion, chopped fine (I used green onions)
1/4 Cup fresh bean sprouts a handful, chopped
2(6-ounce) cans lump crab meat drained, flaked - or -
12 Oz Cooked chicken ( I used chicken)
2 Tbl dark soy such as Tamari
1/2 Tsp dried thyme leaves, eyeball it
4 (13 by 17-inch) sheets defrosted phyllo dough
3 Tbl melted butter

Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.


clipped on: 02.24.2008 at 01:23 am    last updated on: 02.24.2008 at 01:23 am

RE: What's for dinner? #265 (Follow-Up #75)

posted by: solsthumper on 02.15.2008 at 12:33 pm in Cooking Forum

Well, I was almost done with my post when my keyboard went dead. I think I finally fixed it, I hope. Anyway, back to square one.

How in the heck did we get past the halfway mark so quickly? I can't leave you guys unsupervised for any length of time.

Stacy, Michelle and GG, I'll post the recipes below.

Dear Bubbe - I didn't murder no turkey. That was our very own outlaw, Luigi.
Kathleen - your heart-shaped treats are a show stopper.
Terri - your dinner looks delish, especially the artsy-fartsy broccoli [G]

What dough recipe did you use for you Buns? They look a Golden Color

The Brioche dough is yellow due to lots of tachycardia-inducing eggs and butter.
Btw, Luigi, I hope that poor ol' turkey didn't see it coming ;-o But you sure made him look good.

Ann - your Short Ribs and Bread Butter Pudding look great. I'd think I'd like that for my last meal on earth.
Ohiomom - your Boules are beautiful.
Sharoncb - it's a good thing I don't have a fancy bakery nearby, or I'd be in trouble. The desserts look mouth-watering, and I especially like the tiered server.
Marigene - your offering looks great too; I'm intrigued by the Cauliflower Popcorn. I need to look that up.
Stacy - the Taco Salad and the light fruit dessert look amazing. I'll have to check out what the strawberries in my area look like this time of year. Last winter, they looked a bit anemic, but if I can get some that look like yours, then I will.
Sharon/chase - your Lasagna looks too sinful to be posted without a warning.
Mon ami, Monique - it's always so damn good to see you here. Merci and prise de l'ours. Don't laugh. I'm trying.
Jain - I love you too.
Good looking Cherry Turnovers, Nancy. Jim would love those.

We went out for Vday dinner, so no pictures. I've been doing lots of baking and not much cooking lately. I think I need to reverse that, before my jeans explode and kill someone.

Chicken & Dumplings

It's best to start this the day before.

1 whole frying chicken, 3 to 3 pounds
1 large onion, peeled and quartered
4 carrots, quartered
4 stalks celery, coarsely chopped
4-6 garlic cloves
2-3 bay leaves
a dozen peppercorns
1 tablespoon salt
1 cup heavy cream or half & half

Place chicken and add all of the ingredients, except for the heavy cream, into a 6-quart (or larger) pot. Cover with cold water and bring to a boil.
Reduce the heat to a simmer and cook until the chicken is falling off the bones, about 1 hours. Remove the chicken from the broth and allow it to cool. Once chicken is cool enough to handle, take the skin off and discard. Take meat off the bones and return the bones to the broth to cook for another hour or two.
Meanwhile, refrigerate the meat until needed.
When the broth is ready, remove it from the heat and taste for seasoning. If you have time, chill the broth overnight in your refrigerator. If time is short, put the broth in the fridge for a couple of hours and skim some of the fat off the top. Remember, fat is flavor.

Strain the broth and return to the pot. Discard the vegetables and bay leaves ... I kept the carrots.

The dumplings were basically fresh pasta dough to which I added fresh herbs, such as parsley, but other fresh herbs such as thyme, tarragon, chives, will be great.
I put the dough through my pasta machine, gradually adjusting the rollers to achieve the right thickness. In this case, I ran the pasta through to the #6 setting.

Cut the dough into strips about 1" wide and allowed them to dry for about 30 minutes.

While the dumplings are drying, heat the chicken broth to a low simmer. Add heavy cream or half & half and taste again for seasoning. Return chicken to the broth. Lower the dumplings (or noodles) into the broth. Cook uncovered until they're tender and cooked through.


Frozen Lemon Souffl *

3 egg yolks
cup granulated sugar
2 tablespoons lemon juice
pinch of salt
5 ounces heavy cream
Fresh berries and whipped cream for garnish (I used my raspberry coulis and garnished with a white chocolate molded, scrolly thingy).

Set saucepan of water on stove and heat to a gentle simmer. In a SS bowl, whisk together yolks, sugar, lemon juice and salt to blend completely.
Set bowl over simmering water in saucepan (make sure the bowl does not touch the water) and continue whisking until thick, 6-8 minutes. Remove bowl from heat and whisk in lemon zest. Cover and chill overnight.
Grease four 5-ounce ramekins and line with plastic wrap, making sure to press plastic into corners. Whip cream until stiff peaks form and fold into lemon mixture. Divide evenly among prepared molds and freeze for at least 4 hours. My adaptation of Topper's pastry chef Jennifer Hooper.

*I doubled the ingredients. As written, this wasn't enough to feed a bird, and I like dessert.



clipped on: 02.16.2008 at 05:58 am    last updated on: 02.16.2008 at 05:59 am

RE: Lars - your toffee recipe? (Follow-Up #1)

posted by: femmelady on 11.24.2007 at 03:31 pm in Cooking Forum

I found it. I searched on Lars and toffee instead of just toffee.

I just made two successful batches with zero butter separation or pooling using the following recipe from Lars, although I added 1/2 t of baking soda to fluff up the mixture at the end

1 cup salted butter
1 1/2 cups sugar
3 T water
3 T light corn syrup
1/2 t baking soda
1/2 cup slivered almonds
6 oz (1/2 bag) semi sweet chocolate chips

Based on all the tips and procedures Ive read on preventing butter separation and pooling, I did the following

Lightly toast 1/2 cup slivered almonds in a 350 oven for 5-8 minutes until light golden. Cool a little and then chop them up to a small dice.

In a heavy pan (mine is copper), melt the butter completely over LOW heat. Slow and low. While it was melting, I used some of it to brush the sides of the pan to prevent crystallization.

Once the butter is fully melted, add the sugar, water and corn syrup. SLOWLY stir almost continually over LOW-MED LOW heat until it just comes to a very light boil. This takes 10 or more minutes. During this time, the sugar is melting.

Cover the pan with a lid and let it boil for 3 minutes as the steam will wash any crystals down with the butter on the sides of the pan assisting. This prevents a complete crystallization of your whole batch and is important.

Uncover, bring the temperature up just a small notch to MED LOW and let it boil out the water. At this time, you can place your candy thermometer on the pan, making sure the bottom is suspended and not touching the bottom of the pan. Large white popping bubbles will happen continually for 10 minutes or more. During this phase, I stirred occasionally, maybe every minute or so.

When the temperature reached 300 degrees, the color is a rich amber color (about the color of peanut butter). Pull it immediately from the heat and stir in the 1/2 t of baking soda. Stir vigorously being careful as the mixture will increase in volume.

Pour onto the prepared 139 pan (I use a silpat sheet, or you could use buttered foil or parchment). Tip the pan back and forth a little so it spreads out. After 5 or more minutes the top has set enough to sprinkle the chocolate chips over the top. Let them sit for another 3 or 4 minutes until they are completely softened. With an offset spatula, spread them all over the toffee until smooth. Sprinkle your chopped toasted almonds over the chocolate. Move to cooler spot, preferably elevated on a cookie rack so it can cool from below.

Let it set up for a few hours. Some people place in the frig to set the chocolate. Im letting mine air set which seems to be working fine. When completely set, break into chunks and store in an air tight container. Ive read it will be fine on the counter for a week or so, and in the fridge for a month.

I have not frozen toffee before and may freeze one batch to see how it does. There may be some bloom on the chocolate, so Ill test it. If anyone has tips on freezing, please let me know.

Other tips Ive read say that on a humid day, cook it one or two degrees beyond 300. Its in the 40s here today and not humid at all. Good luck. I really think LOW and SLOW is to key to not having it separate. I know Lars said his was perfect every time, and this turned out great.


clipped on: 11.25.2007 at 10:05 pm    last updated on: 11.25.2007 at 10:05 pm

RE: Foolproof Pie Dough (Follow-Up #9)

posted by: wizardnm on 10.28.2007 at 09:35 pm in Cooking Forum

Here ya go Shaun... I just was thinking... this could be really fun to make, chill the vodka over ice and drink the extra...

Foolproof Pie Dough For a Single-Crust Pie
Published: November 1, 2007

For one 9-inch Single-Crust Pie (double for a 2-crust pie)

Vodka is essential to the texture of the crust and imparts no flavordo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold (Grey Goose recommended)
2 tablespoons cold water

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
4. Trim overhang to inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.



clipped on: 10.31.2007 at 03:20 am    last updated on: 10.31.2007 at 03:20 am

RE: Do you 'do' Halloween? (Follow-Up #40)

posted by: dishesdone on 09.16.2007 at 03:51 pm in Cooking Forum

When the kids were younger, we'd get really into Halloween. I always got dressed up to help at the elementary school parades when the kids were in school there, always brought up snacks and helped with the class parties.

These were always a big hit at the class parties.

2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour

Heat oven to 350. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.

Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.

Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.

When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.

Bake until lightly browned, about 12 minutes. Cool completely. makes about 30 cookies
Martha Stewart Living


clipped on: 10.22.2007 at 07:54 pm    last updated on: 10.22.2007 at 07:54 pm

RE: Do you 'do' Halloween? (Follow-Up #38)

posted by: diana55 on 09.16.2007 at 02:19 pm in Cooking Forum

BOO !!!Image and video hosting by TinyPic My daughter loves these, and yes we love Halloween !!!Popcorn Balls
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
8 c Popped popcorn (measure after popping)

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper. (To make these Bloody Popcorn Balls, add a bit of red food color paste to the corn syrup mixture, it will give it a reddish tint. Tint to desired color


clipped on: 10.22.2007 at 07:53 pm    last updated on: 10.22.2007 at 07:53 pm

RE: Can Breakfast Casserole's be made Monday 4 rest of week? (Follow-Up #6)

posted by: terri_pacnw on 09.18.2007 at 12:29 pm in Cooking Forum

The link below holds the Omelet. I made it almost as she states, except used med cheddar, because that's what I had on hand.
But hubby thought it would be better with sausage in it instead of the bacon. So I'll try it with his favorite sausage next time.

Crme Brulee French Toast (Woodie)
1 Stick Butter
1 Cup Brown Sugar
2 Tbl Corn Syrup
1 10 inch round country loaf or 1 Lb French bread or 1 Challah
5 eggs
1 1/2 Cup half and half
1 Tsp Vanilla
1 Tsp Grand Marnier (optional)
1/4 Tsp salt
1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown

Here is a link that might be useful: Omelet for Two~Ina


clipped on: 10.21.2007 at 03:30 am    last updated on: 10.21.2007 at 03:30 am

Whole Wheat No Knead Bread

posted by: ohiomom on 10.19.2007 at 10:27 pm in Cooking Forum

Determined to find a whole wheat bread, I spent the day browsing through my vintage cookbooks. This makes a nice soft wheat bread. ** indicates my notes.


3 3/4 cups whole wheat flour
1 1/2 packages yeast
2 cups warm water (110 degrees)
2 Tbsp. molasses (**I used honey)
1 Tbsp. salt (**I used 1 tsp.)

Measure out the whole wheat flour into large oven proof bowl. Place in warm oven, both the flour and the bowl should be warm when you make the bread. (a gas oven with a pilot light or an electric oven set as low as possible).

**Since I have a gas oven with a pilot light, I left it sit for 1 hour.

Dissolve yeast in 1/2 cup warm water, blend in molasses. Let proof. (**I let is sit 5 minutes) Add another 1/2 cup water. Combine the flour, yeast mixture and salt. Add the rest of the water. The dough will be wet and sticky.

Put directly in a buttered loaf pan. Cover and sit in warm spot, allow to rise by one third (**this took about 30 minutes)

Preheat oven to 450 degrees and bake for 50 minutes. **WARNING: Watch the time, my bread was done in 30 minutes.
Photo Sharing and Video Hosting at Photobucket


clipped on: 10.21.2007 at 03:26 am    last updated on: 10.21.2007 at 03:27 am

RE: Whole Wheat No Knead Bread (Follow-Up #2)

posted by: grainlady on 10.20.2007 at 07:18 am in Cooking Forum

Back in the mid-1940's No-Knead breads were all the rage. I have a cookbooklet entitled "Bake the NO-KNEAD WAY" Ann Pillsbury's Amazing Discovery (copyright 1945 and 1946, Pillsbury Mills, Inc.). Here is a recipe from the book.


1 c. scalded milk
1/3 c. shortening
1/2 c. brown sugar
4 t. salt

Cool: to lukewarm by adding 1 c. water.

Add: 2 packages yeast, compressed or dry granular; mix well.

Blend in:
2 eggs
3 c. unsifted Pillsbury Whole Wheat Flour

Add: 3 c. sifted Pillsbury's Best Enriched Flour; mix until well-blended. (This dough will be softer than a kneaded dough.) Place dough in greased bowl and cover.

Store: in refrigerator or cold place at least two hours or until needed.

Shape chilled dough into two loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.

Let rise: in warm place (80-85F) until double in bulk, about 2 hours.

Bake: in moderate oven (375F) for one hour.


clipped on: 10.21.2007 at 03:26 am    last updated on: 10.21.2007 at 03:26 am

RE: Pickles- the VERY first steps please! (Follow-Up #8)

posted by: dgkritch on 08.02.2007 at 05:19 pm in Harvest Forum

And here's a good Dill relish:

Dill Relish
8 pounds pickling cucumbers
1/2 cup Ball 100% Natural Canning and Pickling Salt
2 teaspoons turmeric
1 quart water
1 pound yellow onions
1/3 cup sugar
2 tablespoons dill seed
1 quart white wine vinegar
Prepare Ball or Kerr jars and closures according to instructions found in Canning Basics.
Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a Ball Bubble FREER or a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 7 pints.

My notes: This is very thick. I like it that way, but if you're wanting a runnier saucy type relish, this isn't it!
This is more like you just chopped up a bunch of dill pickles (which you can do, of course). And it seems like I got more than 7 pints. Maybe not, I did mine in 4 oz. jars and half pints since we don't go through it very fast. I won't need to make more for 2-3 years!!

You may want to see if you can find some books on canning at your local library too.


clipped on: 10.16.2007 at 04:55 am    last updated on: 10.16.2007 at 04:56 am

Pumpkin Fudge

posted by: carmellia on 10.02.2007 at 11:46 am in Harvest Forum

Here's another way to use up all that pumpkin when you harvest.

It is a bit less sweet than regular chocolate fudge, but it is incredibly buttery, even though I used three-quarters of a stick of butter instead of the whole stick called for. I will admit that I did use half-and-half instead of milk, so it probably turned out the same, butterfat-wise.

I did let my pumpkin drain for a long time. How long it takes to get to 234 degrees will probably depend on how moist your pumpkin is.

I did not use the full teaspoon of spice, but next time, I will. I give this 3 stars. I won't make it as often as I make chocolate fudge, and I probably will use most of my pumpkin up on pies, bars, and coffeecakes, but I will definitely make this fudge again.

Enjoy! Carmellia


3 Cups White Sugar
1 Cup Milk
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin Puree
1/4 Teaspoon Salt
1 Teaspoon Pumpkin Pie Spice
1 Teaspoons Vanilla Extract
1/2 Cup Butter


Combine sugar, milk, corn syrup, pumpkin, and salt in large 3 quart saucepan; mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 234̊F (110̊C) or until a small amount forms a soft ball in cold water.

Remove from heat and stir in the spice, vanilla, butter. Let cool until lukewarm (about 110̊F (45̊C)). Beat the mixture until it becomes very thick and loses some of its gloss.

Quickly pour it into a buttered 8 inch square pan. When firm, cut into squares.


clipped on: 10.03.2007 at 04:16 am    last updated on: 10.03.2007 at 04:16 am

RE: Why can't I stop? (Follow-Up #14)

posted by: jessyf on 09.25.2007 at 11:58 pm in Harvest Forum

SSSSHHHHHH Michelle don't tell them where you got the Fig preserves from.

Fig preserves Mes Confitures

2 1/4 lbs (1 kg) fresh black figs
3 3/4 cups (800 g) granulated white sugar
Juice of 1 lemon
2 vanilla beans
1. Rinse figs in cold water and wipe dry with a clean towel. Remove the stems and quarter the figs. If they're particularly large, cut them into eighths. Split the vanilla beans lengthwise
2. Combine the figs, sugar, lemon juice, and vanilla beans in a non-reactive bowl. Cover, ideally with a piece of crumpled, damp parchment paper. Set aside to macerate for an hour.
3. Pour the contents of the bowl into your preserving pan and bring them to a simmer. Return them to the bowl and cover again. Put this into the refrigerator for at least eight hours, or overnight.
4. Prepare your jars for canning.
5. Again return the fruit mixture to the pan. Bring it to a full boil. Skim off the foam if you care about that sort of thing. Continue cooking until the mixture comes up to 221 F (105 C) -- about 5 to 10 minutes. Remove the vanilla beans near the end of the process. Stir gently as it cooks.
6. Pour the jam into jars and seal.

Note: I don't let the mixture come up to 221 or it turns to concrete. I just go by feel.


clipped on: 09.30.2007 at 11:01 pm    last updated on: 09.30.2007 at 11:02 pm

RE: to stem or not to stem, anyway, that is my question (Follow-Up #28)

posted by: zemmaj on 09.05.2007 at 09:39 pm in Harvest Forum

Okay guys, so I finally tried this. First, I cooked the berries in a pot in the oven, but juiced them through a Jack Lalanne juicing machine (gift to myself, from an infomercial and this machine is great)so I got juice and pulp. I looked into my book again and the recipe is under raspberry jam, sure enough, but it is a bit different. Anyway here it is:

2 cups currant juice
2 lbs raspberry
5 1/2 cups sugar

Bring fruit to boil, add sugar 1/2 cup at a time, cook to jelling.

I doubled the quantities, the juice with pulp of my currants, fresh raspberries, added 3tbsps of lemon juice to the doubled recipe and added all the sugar at once. It cooked fast, about 10 minutes, jelled wonderfully and it tastes out of this world. Yield of the double recipe 15 half pints. I love raspberry jam but this is even better, I am very happy, so I used up all my fresh raspberries and came up with 70 jars of this stuff. Wow! Thanks Carol for making me aware of it, it's amazing!



clipped on: 09.07.2007 at 12:42 am    last updated on: 09.07.2007 at 12:42 am

Marinated Whole Carrots

posted by: mendingline on 08.03.2007 at 10:49 am in Harvest Forum

G'Day All. This is my first recipe post. The following is a recipe taken from Sunset Magazine and Safeway, 1978. I have made these before and they are very good. I buy my minature carrots from Costco. Following is a direct quote from the source:

Marinated Whole Carrots.
An appetizing snack that even weight-watchers can enjoy without concern. Makes 1 pint.

About 1 pound minautre carrots, peeled
Boiling Water
2 Bay leaves
1/2 cup white vinegar
1/4 cup water
3 Tablespoons sugar
1/2 teaspoon each salt, mustard seed, and dill weed
1/4 teaspoon each crushed red pepper and dill seed
1 clove garlic, minced or pressed

1. Arrange whole carrots in a vegetable steamer. Cover and steam over boiling water for 10 to 12 minutes or until just tender when pierced. (Or cook carrots in a covered baking dish in the microwave oven on full power for 6 to 8 minutes.) Plunge into cold water to cool quickly, then drain.
2. Pack carrots in a clean pint jar; tuck in bay leaves. In a measuring cup, stir together the vinegar, water, sugar, salt, mustard seed, dill weed, red pepper, dill seed, and garlic until sugar is dissolved. Pour over carrots, cover, and refrigerate for at least 2 days or as long as 2 to 3 weeks. Makes 1 pint.

I am heading out of here next week. I can't stand the heat and smoke! I am going to take some of these with me in the cooler to munch on whilst on the road. I am going to make 6 pints this morning (I will leave some home and will give a few away). I use my asparagus steamer for steaming the carrots. I will use pickling salt instead of table salt. Enjoy. Cheers, Gary


Raw pack. BWB 10 minutes for pints.

One 5#bag of miniature, peeled carrots filled 7 pint jars. I packed the carrots vertically in two layers in wide mouth pints. From my experience, I would recommend blending the vinegar, water, sugar and salt. Then pack the carrots and add the bay leaves as you pack. On top of the second layer of carrots I added the minced garlic, dill weed, mustard seed, red pepper, and dill seed. Then I filled the jars to 1/4" and put a lid on them and sealed them. There was a bit left over of the liquid mixture, but I got all of the ingredients in the pint jar.

clipped on: 08.31.2007 at 10:26 pm    last updated on: 08.31.2007 at 10:26 pm

RE: I'm a pickle newbie-need some suggestions/help (Follow-Up #3)

posted by: linda_lou on 08.31.2007 at 01:08 pm in Harvest Forum

Hey, I am Linda Lou !
This is what I use.

Kosher Dill

4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup salt
2 3/4 cups distilled or apple cider vinegar 5% acidity
2 3/4 cups water
12 to 14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.


clipped on: 08.31.2007 at 09:57 pm    last updated on: 08.31.2007 at 09:58 pm

RE: French Onion Soup? (Follow-Up #4)

posted by: annie1992 on 09.18.2005 at 09:33 pm in Harvest Forum

Sure, Walker. I usually make broth in the fall, when we butcher beef, because that gives me lots of nice meaty soup bones. I put a big bunch of those bones in my roasting pan along with some onions, garlic, salt and pepper and a bay leaf and let them roast at about 400F for at least a half hour, maybe more, until they are nice and dark. I place all the bones in a big stock pot and deglaze the pan with some water, dump the scrapings from the pan in on top of the bones with a couple more quarts of water (enough to cover the bones with some to spare) and bring it just to a nice simmer. Then I let it simmer for 3 or 4 hours, minimum, strain out the veggies and the bones and, voila', I have "rich beef broth". Season to taste. I usually refrigerate mine and then remove the fat that comes to the top. You can remove the beef bits from the bones to add to the stock if you wish, but then it isn't technically "broth" anymore. You can use the same technique for chuck roast or similar cuts, but I hate to use good beef for stock if I have bones available.



clipped on: 08.27.2007 at 01:34 am    last updated on: 08.27.2007 at 01:34 am

RE: French Onion Soup? (Follow-Up #1)

posted by: annie1992 on 09.17.2005 at 07:26 pm in Harvest Forum

Hey Trixie (waving madly), it's fun to see you here too!

I've canned Katie C's french onion soup for a couple of years now, it's perfect for fall when we slaughter the beef and I'm trying to clean the freezer, plus the onions are cheap this time of year. I need to make some myself. Anyway, here's her recipe, with my thanks to Katie once again.

French Onion Soup

8 large onions, sliced 1/2 inch thick
2 tbls olive oil
2 1/2 quarts rich beef broth
1/2 cup dry white wine, optional
3 tablespoons worcestershire sauce (or 4, to taste)

Drizzle onions with olive oil. Caramelize the onions over low heat for a few hours until golden brown. You can also start the day before and throw them in a crockpot on low for at least 18 hours. Add broth, wine and worcestershire and simmer 5 minutes.
ladle into hot clean mason jars, filling halfway with onions and then the rest of the way with broth, leaving 1 inch headspace. Wipe rims and cap with two piece lid. Process pints 60 minutes and quarts 75 minutes at 11 lbs. of pressure (adjust pressure to your altitude).

Happy Canning, Trixie. :-)



clipped on: 08.27.2007 at 01:33 am    last updated on: 08.27.2007 at 01:33 am

RECIPE: aunt lo dees old fashioned pralines

posted by: lizzynola on 04.16.2007 at 01:40 am in Recipe Exchange Forum

The only problem with these is that you can't stop eating them!

2 & 1/3 c. light brown sugar
1 T. butter (please use butter)
1/4 c. water
2 & 1/4 c. pecan pieces & halves, toasted

Using a heavy medium pan bring add the sugar, butter and water to a boil over medium heat.
Add the pecan and stir constantly until the candy reaches the soft boil stage, about 240.
Remove from the heat stirring constantly for about one minute or so until it is not glossy.

Immediately drop by tablespoons onto a well buttered pan or wax paper, or marble slab.

Allow to dry thoroughly before eating.


clipped on: 08.25.2007 at 04:05 am    last updated on: 08.25.2007 at 04:05 am

RE: LOOKING for: T&T Homemade again (Follow-Up #6)

posted by: canarybird on 04.26.2007 at 04:04 pm in Recipe Exchange Forum

And from the same book, Granola Bars:

GRANOLA BARS - Makes 16 bars

1 1/3 cups wholewheat flour
sweetener - equivalent to 1/3 cup sugar
2 tsp baking powder
1/4 cup wheat bran
1 tsp ground cinnamon
1 tsp allspice
1/2 tsp ground ginger
1/2 tsp salt (optional)
1 1/2 cups rolled oats
1 cup apricots - finely chopped
1/2 cup shelled sunflower seeds
3/4 cup unsweetened applesauce
1/2 cup apple juice
3 low-cholesterol (omega 3) eggs
2 tsp vegetable oil

1. Line a shallow 8 x 12 inch baking dish with parchment paper.

2. Mix the flour, sweetener, baking powder, bran and spices in a large bowl. Stir in the oats, apricots and sunflower seeds.

3. Mix the applesauce, apple juice, eggs and oil, and add to the flour mixture.

4. Pour into the baking dish and spread evenly.

5. Bake at 400F for about 15 to 20 minutes, or until lightly browned. Let cool and cut into bars.

Source: The Glycemic Index Diet - The Easy, Healthy Way to Permanent Weight Loss.
Rick Gallop 2002



clipped on: 08.25.2007 at 04:01 am    last updated on: 08.25.2007 at 04:01 am

RE: LOOKING for: Snack Baggies (Follow-Up #2)

posted by: gardenlad on 06.07.2007 at 03:41 pm in Recipe Exchange Forum

I make our own trail snacks for hiking and backpacking. One version, using dried fruits, might be perfect for this use.

Run a mix of dried fruits (pears, peaches, apples, raisins, even dates if that trips your trigger) through a meat grinder.

Take this amorphous mass and pack it into a section of PVC tubing. I use a section of 3/4" about 4 inches long. Use the handle of a wooden spoon or a dowel rod to really pack it in.

Extrude the fruit log out of the tube. If you want you can roll it in crushed nuts, sesame seeds, sunflowers seeds, or even powdered sugar.

Double wrap the logs in plastic wrap and foil. Unpeel the wrap and eat the logs like a banana.

BTW, these keep two days longer than forever in the freezer. So don't be afraid to make large quantities.


clipped on: 08.25.2007 at 03:40 am    last updated on: 08.25.2007 at 03:40 am

RECIPE: My Grandmother's Swedish Rye Bread (for bread makers)

posted by: conifers on 05.02.2007 at 02:45 pm in Recipe Exchange Forum

Hello, never posted here but thought I'd share what my mom has been making for years from a recipe she reduced from her mothers Swedish Rye Bread Recipe:

Grandma Wongstrom's Rye Bread
Serving Size: 1 Preparation Time : 4:00
Categories Breads

10 ounces water
1 tablespoon butter
1 teaspoon salt
2 tablespoons white sugar
1/4 cup Brer Rabbit light molasses (she says non-light tastes the same but her mother says, "the non-light!" in a joking manner she said to me)
1/2 cup rye flour, 100% rye
2 3/4 cups white bread flour
1 1/2 teaspoons bread yeast

Place butter, salt, white sugar, and molasses in a glass bowl and microwave for 90 seconds. Remove, stir ingredients, and place in bread maker pan.

Place rye and white bread flour on top of liquids. Make a hole in center of flour and place the bread yeast in it. This part I don't understand because I was over and made a loaf and all we did was mix the rest of the ingredients together and toss them in the bread machine.

Set your controls for 1 1/2 pound loaf and medium crust (or whatever you prefer).

She had to order the rye flour from Hodgson Mills in Effingham, IL she says. She also references that, "it is difficult... to find in (our) local grocery stores."

It's really fantastic, so give it a try. She also waits two hours for it to cool.

Enjoy Please! You'll never want to eat anything else. Mom had a chunk with her homemade vegetable soup and said the experience was super!

Take care,



clipped on: 08.25.2007 at 03:38 am    last updated on: 08.25.2007 at 03:38 am

RECIPE: Honey-Oat Quick Bread

posted by: jackiwolfe on 06.25.2007 at 09:35 pm in Recipe Exchange Forum

I wanted to share a new recipe with you guys that I found in Eating Well magazine. This Honey-Oat Quick Bread was yummy and healthy - a winner all around! It was great toasted this morning, too. I love quick breads. Banana breads, beer breads...basically anything I don't have to knead. Plus, it features ingredients I usually have on hand. Paired with a little bacon and a fruit salad of bananas, apples, and strawberries from the freezer, we had a great breakfast on Sunday!

Honey-Oat Quick Bread

2 T. plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1-1/3 cups whole-wheat or white whole-wheat flour
1 cup all-purpose flour
2-1/4 t. baking powder
1/4 t. baking soda
1-1/4 t. salt
1-8 oz. container nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup honey, preferably a mild variety
3/4 cup nonfat or low-fat milk

* Position oven rack in middle of oven; preheat to 375 degrees. Generously coat a 9x5 inch loaf pan with cooking spray. Sprinkle 1 T. oats in the pan.
* Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Using a fork, beat together the remaining cup oats, yogurt, egg, oil, and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed.
* Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle 1 T. oats over the top.
* Bake until well browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes. It's normal for the top to crack. Let stand on a wire rack for 15 minutes. Run a table knife around the loaf to loosen it and turn out on to the rack. Enjoy


clipped on: 08.25.2007 at 03:30 am    last updated on: 08.25.2007 at 03:30 am

RE: RECIPE: Fried green tomatoes (Follow-Up #16)

posted by: Roselin32 on 05.19.2005 at 01:53 pm in Recipe Exchange Forum

If you are trying to cut down on fat, I dip yellow squash slices in beaten eggs, then in seasoned 1/2 and 1/2 cornmeal and flour. Put on a sprayed baking sheet and bake at 400 for 10-15 minutes. They will be crispy and I like to dip them in Ranch Dressing. We grow our own yellow squash and I get my husband to let the yellow squash get pretty big and this works great with that size squash.


clipped on: 08.25.2007 at 03:25 am    last updated on: 08.25.2007 at 03:25 am

RE: Carol, it's all your fault... (Follow-Up #18)

posted by: readinglady on 08.23.2007 at 04:50 pm in Harvest Forum

You can make a paste of the tarragon and oil, akin to a pesto base and freeze in cubes. Wonderful for use with chicken.

In fact it works for any culinary herb. Take a bunch, wash, trim roots and tough stems. Pulse in FP or blender with 1/4 cup olive oil. Add more olive oil if necessary to make a paste (not soupy). Freeze in ice cube trays. Works with tarragon, chervil, any tender summer herb.

Good with mayonnaise dressings (spread on salmon), vinaigrettes, cubes in soups, etc. etc.



clipped on: 08.25.2007 at 03:18 am    last updated on: 08.25.2007 at 03:18 am

RE: Ruined new stockpot (Follow-Up #13)

posted by: demachmo on 08.22.2007 at 10:38 am in Harvest Forum

I'm new here and registered just to give you an idea (came across this forum while looking for info on making pickles)... I did something similar a few weeks ago making applesauce in my stainless steel stockpot. I had a thick layer of black and nothing I tried would touch it, not even baking soda/ dawn simmering... that just made a huge mess. What I finally tried was simmering for about 15 minutes in water w/ a little bit of Downy fabric softener and a dryer sheet. I read online it would change the ph of the stuck on stuff and make it easier to remove. I tried it and the stuff LITERALLY wiped right out!! I couldn't believe it... maybe you could try that... Good luck!


clipped on: 08.24.2007 at 12:17 am    last updated on: 08.24.2007 at 12:17 am

RE: Ball Sweet Pickle Mix (Follow-Up #1)

posted by: linda_lou on 08.12.2007 at 05:08 pm in Harvest Forum

Goodness, that is a problem. I have never heard of a store not having pickling spices. They are here with the regular spices and also in the bulk section of my grocery store.
I don't think the Ball mix will taste the same at all.
You can make your own pickling spice.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Mustard Seed
1 tb Whole Allspice
2 ts Coriander Seeds
2 Whole Cloves
1 t Ground Ginger
1 t Dried Red Pepper Flakes
1 Bay Leaf, crumbled
1 Cinnamon Stick (2 inches)
Combine all ingredients and store in an airtight jar
or container. Use in favorite pickle recipes.

Yield: 1/3 Cup


clipped on: 08.19.2007 at 12:15 am    last updated on: 08.19.2007 at 12:15 am

My Mother's Mustard Pickles

posted by: ghoghunter on 08.13.2007 at 10:08 am in Harvest Forum

My Mom made the best mustard pickles so I thought I'd post her recipe. We are PA Dutch and love the sweet sour mustard base! Anyone else out there love mustard pickles?
5 pint jars sweet pickles
4-5 stalks celery sliced
1 lb small onions-peeled or 5-6 8oz jars of cocktail onions
2 large cauliflower, broken into flowerettes
2 red or green sweet peppers sliced
Cut pickles into 1/2inch pieces---add to vegetables and let stand in colander to drain
Mustard sauce
3 1/2 cup sugar
1/4 cup pickling salt
1 cup flour
6 Tablespoons dry mustard
1 Tablespoon Tumeric
5 cups of vinegar (make sure it is at least 4%)
Sift dry ingredients into large kettle. Add vinegar gradually to avoid lumps.(use wooden spoon for this) Put over medium heat and cook, stirring constantly just until mixture thickens. Add vegetables. Bring to a boil and cook until heated thoroughly. Stir constantly to keep from sticking. Pack into hot sterilized pint jars. Seal. Makes about 10 pints. May be processed 10 minutes in a boiling water bath.


Substitute a couple of tablespoons clear gel for the cup of flour
clipped on: 08.19.2007 at 12:09 am    last updated on: 08.19.2007 at 12:10 am

RE: Apple Butter (Follow-Up #17)

posted by: melva02 on 09.11.2005 at 04:31 pm in Harvest Forum

Apple butter rules, it's a spread that you can use like jam. It would be good on roast pork but it's usually a lot sweeter and spicier than applesauce. I put it on popovers, toast, cookies, and sweet type things. Jessica had hers on zucchini bread (a sweet quick bread similar to carrot cake) which sounds like a good pairing to me. There's a restaurant somewhere that makes apple-butter-stuffed French toast. Let me try my hand at a method for making that:

Apple Butter Stuffed French Toast
mix egg with milk, vanilla, & cinnamon
dip 2 slices bread in egg mixture
fry bread on one side in a little oil/butter
flip one slice of bread, smear thick layer of apple butter on top (cooked) side
place other slice on top, cooked side down (now you have an apple butter sandwich with cooked insides and raw outsides, with one raw side down in the pan cooking)
flip to cook other side of sandwich

You can also make stuffed french toast by slicing a pocket in a thick slice of bread, but it's more work and the filling oozes out. I love a filling of raspberries, cream cheese, and powdered sugar in challah bread. For a good challah recipe, try "Sy's Challah" from


clipped on: 08.18.2007 at 11:38 pm    last updated on: 08.18.2007 at 11:39 pm

RE: Apple Butter (Follow-Up #5)

posted by: annie1992 on 08.25.2005 at 07:31 pm in Harvest Forum

Here you go. This is definitely tried and true, Grandma made it for years before I started making it.


6 lbs apples, quartered
2 quarts sweet cider
2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves

Cook apples in cider until tender and press through sieve or food mill. Measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As it thickens stir frequently. Add sugar an spices and cook slowing until thick, stirring frequently, about 1 hour. Por into hot jars, leaving 1/4 inch head space. Process 10 minutes in BWB.

Makes about 5 pints

Now, for technique. I don't cook apple butter on the stove, stirring and sticking and dodging those little apple butter volcanos that explode onto your forearms when the butter gets thick. I dump the whole mess into a large enameled roaster and put it in the oven at about 350, stirring every hour or so until it's thick enough. The house smells wonderful, I can do other things, and the apple butter gets as thick as you like it, depending on how long you cook it.



clipped on: 08.18.2007 at 11:34 pm    last updated on: 08.18.2007 at 11:34 pm

Linda Lou's favorites (Follow-Up #13)

posted by: Linda_Lou on 07.30.2005 at 04:20 pm in Harvest Forum

Since I have this up on my computer, I will post it.
Kosher Dill (Heinz Recipe)
4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup canning salt
3 cups distilled or apple cider vinegar, 5 % acidity
3 cups water
12-14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.
Banana Jam

Prep Time: 45 min
Total Time: 2 hr min
Makes: about 8 (1-cup) jars.

4 cups prepared fruit (about 11 fully ripe medium bananas)
1/2 cup fresh lemon juice
1 tsp. EVER-FRESH Fruit Protector (optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
6 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

I skip the sterilizing of the jars and use clean jars, and process 10 min.

Zucchini Relish

10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground

Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.

Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.

Pour into pint jars, leaving 1/2 inch head space. Adjust lids.

Process in boiling water for 15 minutes.

Yield: 6 pints

Pecan Praline Syrup
2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 teaspoon vanilla extract

Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat. Stir in pecans and vanilla extract. Simmer for 5 minutes. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece lids, and water bath for 10 minutes.

Yields about 4 half pints.


clipped on: 08.11.2007 at 02:27 am    last updated on: 08.11.2007 at 02:27 am

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #5)

posted by: booberry85 on 07.28.2005 at 07:53 pm in Harvest Forum

Someone had started a post of favorite recipes a day or two ago. I posted these there too but they're worth repeating. These are two of my favorites I got off of the Harvest forum. Grape jam (Ball Blue Book) is a favorite too. The roasted red pepper spread recipe is Linda Lou's too.

Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

Roasted Red Pepper Spread
6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar
Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.


clipped on: 08.11.2007 at 02:24 am    last updated on: 08.11.2007 at 02:25 am

Apple Strudel

posted by: ksrogers on 08.09.2007 at 12:13 pm in Harvest Forum

Picked a few of my apples yesterday. Wasn't sure if they were quite ripe enough yet. Most had red blushes, but also a bit of green on the skins. Birds pecked into a couple, so they also got picked. Used, my very fast crank type peeler and did about 14 apples in about 3 minutes. They were placed in the microwave for about 8 minutes to soften them and shrink them down a bit. I added Splenda and some cinnamon, ginger, nutmeg, and cardamom. This time, for a crust, I decided to use Phillo dough and placed several of layers with panko bread crumbs sandwiched between them and plenty of melted butter. After a single package of dough layers, I added a mound of sweetened and seasoned apples, and folded over each side towards the middle, then carefully flipped over so the folds were at the bottom, and placed the strudel on a big baking pan. Because there are two packs of dough in the Phillo box, I made two strudels. They were baked until golden brown and were really great. Those thin layers make for a really flaky crust. Had enough apples left and LOTS of juice to also make a big pie. I had almost forgotten that I also had a big bag of dried apple slices, so I added some of them to help soak up the liquid. The pie baked well and not a drop leaked out. Now, I have all this apple stuff and will soon have to deal with a lot more apples that will be ready in a couple of weeks. Not one single apple had any bugs inside. I guess thats due to the sticky taps and lures I use. The varieties of apples are Red Free and Williams Pride. Both are types that are great for cooking and baking. They are a cross between a mac and a granny smith as far as I can tell.


clipped on: 08.10.2007 at 01:26 am    last updated on: 08.10.2007 at 01:26 am

RE: Oh man - zucchini bread is so delicious (Follow-Up #12)

posted by: mommyandme on 08.08.2007 at 12:19 pm in Vegetable Gardening Forum

Adapted fropm a Taste of Home recipe:
Lemon Poppy Zucchini Bread
4 c. flour
1 1/2 c. sugar
1 pkge (3.4 oz) instant lemon pudding mix
1 1/2 tsp bkg soda
1 tsp bkg pwdr
1 tsp salt
4 eggs
1 1/4 c. lemon yogurt
1 c. cooking oil
3 T. lemon juice
1 tsp. lemon extract
2 c. shredded zucchini (or yellow squash)
1 1/4 c. poppy seeds
2 tsp lemon zest

In lge bowl, combine flour, sugar, pudding mix, baking powder, baking soda & salt. In another bowl, whisk the eggs, oil, yogurt, lemon juice & extract. Stir into dry ingredients & stir just until moistened. Fold in the zucchini, poppy seeds & zest. Pour into 2 greased 9x5 loaf pans. Bake 350, 50-55 minutes. Cool in pans 10 minutes before removing. This is my current favorite !


clipped on: 08.09.2007 at 10:36 pm    last updated on: 08.09.2007 at 10:36 pm

RE: Oh man - zucchini bread is so delicious (Follow-Up #10)

posted by: raisemybeds on 08.03.2007 at 11:52 am in Vegetable Gardening Forum

winchesterva and booberry - thanks for those recipes. Believe me, I will be trying them out, especially the chocolate chip one.

ruthieg - here is the recipe I have been using, which I got online years ago. Multiply it by 1.5 to make 2 loaves:

2 cups shredded squash
3 eggs
1-3/4 cups sugar
1 cup veg. oil
2 cups flour
1/4 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 tsp vanilla
1 cup chopped walnuts

Beat eggs, sugar, and oil together, then add dry ingredients, vanilla and walnuts, then add zucchini last. Pour into greased and floured pan. Bake 1 hour at 350 degrees.

This gives a nice crust - and use a cake tester to determine if loaf is done in center before removing it. Sometimes it needs a little longer than 1 hour.


clipped on: 08.09.2007 at 10:35 pm    last updated on: 08.09.2007 at 10:35 pm

RE: Oh man - zucchini bread is so delicious (Follow-Up #1)

posted by: winchesterva on 08.02.2007 at 11:29 am in Vegetable Gardening Forum

Chocolate Chip Zucchini Bread
The addition of chocolate chips turns a classic zucchini bread into a sweet treat for snacks or even dessert.
cup sugar
3 tablespoons canola oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour (about 9 ounces)
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
teaspoon salt
1 cups finely shredded zucchini (about
1 medium)
cup semisweet chocolate chips

Cooking spray

Preheat oven to 350.

2. Place first 3 ingredients in a large bowl, and beat with a mixer at low speed until well blended. Stir in 1 cup applesauce.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture in bowl, beating just until moist. Stir in zucchini and chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 16 servings (serving size: 1 slice).
CAIORIES 161 (29% torn fat); FAT 5.1g (sat 1.6g, mono 1.4g. poly 1.7g); PROTON 19g CARB 27.3g; FIBEfi l,4g; CHOL27rag; IRON Umg; SODIUM 145mg; CALC 12mg


clipped on: 08.09.2007 at 10:34 pm    last updated on: 08.09.2007 at 10:34 pm

RE: Still on harvesting-- (Follow-Up #5)

posted by: ceresone on 08.02.2007 at 07:33 am in Harvest Forum

Bcskye, I have a noodle machine, but never use it-- I just make noodles like my mother did, and since I AM 70, its been a long time. once in awhile, I use just the yolks, but usually the whole eggs, I beat them well with salt, pepper, and a dollop of cream. I then add flour till they're stiff enough to roll and not stick, takes practice. I then let the sheet dry a while, then cut into about 6" squares, which I then stack about 6 high, and cut with a sharp knife. width as you want them. I then spread them out to dry, usually on countertop, but once in awhile in dehydrator. I bag, and stick in freezer, altho this might not be necessary. However, then they are ready to drop in your soup as you're warming it up.
Also, what I have, Silver laced wyandottes, Gold penciled Hamburg, Bantams, which include Silkies, Blues, and several other purebreds.
Extensive raised bed gardens, just north of chicken run, which keeps down bugs. So, I harvest about everything.
And Ladies, remember, you're 50 percent of the marriage, dont say "he wont let me."


clipped on: 08.04.2007 at 02:44 am    last updated on: 08.04.2007 at 02:44 am

RE: zucchini problems (Follow-Up #14)

posted by: sarahlynnwhite on 07.04.2007 at 05:39 pm in Vegetable Gardening Forum

lisalu: here is my recipe, i know the chocolate one sounds weird at first but don't nock it till ya try it... you would NEVER know that it had zucchini in it. I spent years trying to find the perfect zucchini bread recipe and i adapted this one myself... i think its pretty good.
Sarah Lynn's Lemon Zucchini Bread
1 1/2 C flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg
1 C sugar
1 C shredded zucchini
1/4 C cooking oil (i use veg)
1/4 C milk
2 eggs
1/2 tsp lemon zest
VARIATION FOR CHOC: omit cinnamon, nutmeg, lemon, REDUCE FLOUR TO 1 CUP, add 1/2 C cocoa pdr., 1 tsp vanilla, 1/2 C - 1 C mini chocolate chips.
Directions: In large bowl mix all dry ingredients, in med bowl mix wet ingredients. Add wet mixture into dry and mix well. Add chocolate chips now if making choc. bread. Pour into GREASED loaf pan and bake in preheated 350 degree oven for about 1 hr. 5 min. - test with a butter knife if it comes out clean it is ready (remember the choc chips will melt on the knife, that doesn't mean it isn't done.)
I agree that zucchini is tastiest if you pick it young, but if you let a couple go and pick them when they are monsters... i just picked a 14 inch one... you can make 2-4 zucchini bread with ONE zucchini and the bread doesn't taste better or worse for it! Hope you enjoy this recipe as much as I do. Sarah


clipped on: 07.05.2007 at 04:29 am    last updated on: 07.05.2007 at 04:29 am

The List - May 13, 2007

posted by: skybird on 05.14.2007 at 12:41 am in Rocky Mountain Gardening Forum

Hi all,

Heres the second posting of the list! Were up to 86 people! And, yes, Steve/Digit, Im on the list this time too! ;-) Ive done my best to keep it up to date, and I hope I have everyone in the right place. I probably wont be reposting this for a long time, if ever, so if youre interested in whos where, you might want to copy it onto a Word document and add newcomers when they show up. Ill probably keep adding people to my list when I notice somebody new. I really do find it helpful to know where somebody is when Im replying to a postespecially since were spread all over the Rocky Mountain West!

With our early spring in the Denver area, my perennials (now 3 years old) are doing incredibly well this year, and, thanks to MUCH help from Stevation, I can even post pictures now! So heres a Rocky Mountain picture for you!

Have a GREAT summer everyone,

Denver Metro
amester--------------Highlands Ranch
cnetter---------------West of Arvada
comary---------------Henderson (just east of Thornton)
conace55-------------Centennial/Southeast Aurora
dafygardennut-------Aurora at Hampden & Buckley
gardengal co---------SE Aurora
inmca-----------------South Denver - University Park (DU area)
jnfr-------------------Westminster - just east of Standley Lake
lilacs of may---------Aurora
mearshaum-----------SW Denver/Lakewood
oakiris----------------Westminster (across Sheridan from Arvada)
peace rose------------DEN
sabotabby------------Five Points-ish
shadygarden co------Aurora
shaunab---------------NW Denver - Berkeley area

Denver - North & Boulder
diamonic--------------Ft. Collins
doug z5 co------------Lyons
ion source guy--------Ft. Collins
jah742 foco co-------Ft. Collins
luckybottom----------Kersey (just east of Greeley)
mountainhiker--------Estes Park
robinco---------------Northern Colorado
stephinco-------------"North of Denver"
wishcrr---------------West of Ft. Collins (near Masonville)

Denver - East
jalirancher-----------Eastern plains near Limon
milehi-----------------80 miles SE of Jali! (? near Lamar ?)

Denver - West (foothills)
primeribs------------West side of Kenosha Pass in Jefferson
redrockgarden-------West of hogback near Morrison

Denver - South
singcharlene---------Castle Rock

Colorado Springs
billie ladybug--------30 miles east of COS - South of Yoder
binnesman------------North side of COS
emagineer------------Southwest COS
goatgal---------------COS - Moving from AK
lindy loo--------------South COS
nancy in co-----------COS
nicole-----------------Manitou Springs
nrynes----------------Black Forest area by Monument
plantladyco-----------Downtown COS (Patty Jewett)

South of COS
shudavies-------------Canon City
susanka---------------Greenhorn Valley (Rye, Colorado City)

Western Slope
belight 11-------------Glenwood Springs
david 52--------------Halfway between Dolores and Cortez
debitinco-------------Western slope somewhere!
funky dutch----------Ignacio (near Durango)
helene111-------------Glenwood Springs
highalttransplant----Silt - between Glenwood & Rifle
mission impossible----Buena Vista (I know BV isnt on the Western Slope!)
Sandy s---------------Rifle

digit------------------Hauser - west of Coeur d'Alene
oddidahoian----------Idaho Falls (Southeast ID)

missoula s------------Missoula

New Mexico
bombus---------------Half hour from Santa Fe
catherine nm---------Near Santa Fe

naninhi----------------Sisters - 20 miles NW of Bend

barb422-------------Salt Lake County
bpgreen--------------Farmington - halfway between Ogden and SLC
linda utah
spyfferoni-----------Springville just south of Provo
stevation-------------Cedar Hills - 35 miles S. of SLC, just east of American Fork

cathycdk-------------Moving from Phoenix to Cheyenne
jlynn-----------------Near Casper
shazone--------------Evanston, WY


clipped on: 05.14.2007 at 01:18 am    last updated on: 05.14.2007 at 01:18 am

'Instant beds'

posted by: donn_ on 03.28.2006 at 07:01 pm in Winter Sowing Forum

Need quick bedspace for your new babies? Here's a surefire way to build them quickly, using nothing but lawn and cardboard.

Groundlevel beds: Cut the lawn/sod about 6-8" deep, in sections you can handle easily. In the space you dug the sod from, lay out sheets of cardboard. Soak the cardboard. Flip the sod chunks upside down, so the grass side is on the cardboard. You now have a new bed, which can be planted into immediately, with a little compost added to the back fill.

Elevated beds: Find a part of the yard that could use a new woodchip path (alongside a bed is a good spot, because it doesn't have to be mowed or edged, because there won't be any grass to grow into your bed). Dig out the same sod chunks outlined above. Lay out the cardboard where you want the new bed, and soak it down. Flip the sod chunks same as above. It's ready to plant. Put down some landscape fabric where you dug out the sod, and cover it with 6-8" of woodchips. You now have a weedfree path that will make compost at it's bottom, which you can harvest every year. Just rake back the top, shovel the bottom into adjacent beds, rake the top back into the bottom, and put a new layer on top.

The primary benefits of instant beds are that you don't need layers of greens and browns like with lasagna beds, and they don't shrink down like lasagna beds.


clipped on: 05.09.2007 at 01:26 am    last updated on: 05.09.2007 at 01:26 am

RE: lasagna gardening ? (Follow-Up #7)

posted by: violet_z6 on 05.08.2007 at 09:18 am in Vegetable Gardening Forum

You might be interested in the SFG methodology as well. Many at the GW SFG Forum use lasagna gardening in their beds. But the original way is quicker and you don't have to deal with your existing soil at all.


clipped on: 05.09.2007 at 01:25 am    last updated on: 05.09.2007 at 01:25 am

RE: Veg for a shade (Follow-Up #2)

posted by: digit on 02.28.2007 at 06:10 pm in Vegetable Gardening Forum

Okay, it's a tough one, Ghug. We have one part of our garden against the north side of a hill, it is nearly cliff-like in this location. There are also evergreen trees on the west and roots under the soil surface. The garden is level and the soil quite good. It gets sun during the early morning and then a little filtered light thru the day. It does take quite a bit of watering to keep the soil moist.

We grow very acceptable lettuce, spinach, green onions, and leeks here. Our part of the world is quite arid and the leafy greens seem to appreciate being out of the direct sun. We can keep them going longer in this garden without having them bolt to seed.

The green onions tend to grow quite tall and fall over a little. Leeks were new last year and did just fine. Weve also grown some basil and after allowing a volunteer pumpkin to grow in the sunniest corner planted them purposefully the next year and they successfully grew and matured. The neighbor has a small garden in essentially the same conditions and his pole beans do passably. Some of his tomato plants have only had one fruit on them after a Summer of growing.



clipped on: 05.09.2007 at 01:23 am    last updated on: 05.09.2007 at 01:23 am

RE: Veg for a shade (Follow-Up #1)

posted by: violet_z6 on 02.28.2007 at 04:48 pm in Vegetable Gardening Forum

The general rule is that anything that flowers and/or bears fruit such as tomatoes, peppers, eggplants, etc. require full sun (8-10 hours).

Partial Sun is 4-6 hours.

Foliage or root crops can tolerate partial sun areas. These include lettuce, chard, spinach, Asian cabbages, mustard greens, chard, winter radishes, kale, kohlrabi, rocket/mache, turnips, beets, parsnips, rutabagas, globe onions, endive, collards...


clipped on: 05.09.2007 at 01:22 am    last updated on: 05.09.2007 at 01:22 am

How much sun?

posted by: julieann_grow on 07.21.2006 at 02:44 pm in Vegetable Gardening Forum

I am planning my Fall garden. I have the option because of the way my garden beds lay out to shield some of the Fall crops with tall, taller or tallest plants.

I think these plants need some shade: leeks, kale, lettuce, onions, spinach. Maybe chard and peas?

I live in South Louisiana and plan to shield the above plants from the hot afternoon sun. It stays hot here into October!

But, my question, is how much shading do they need? Should I put them behind the kind of tall (broccoli, eggplant or brussels), or taller (peas on a trellis) or the tallest (tomatoes)? The garden beds get full sun all day so the only shielding will come from the plants on the west side of them. If they do not need any shading, I will put them on the west side of the tall plants.


clipped on: 05.08.2007 at 11:39 pm    last updated on: 05.08.2007 at 11:39 pm

RE: For potatoes-dirt of straw? (Follow-Up #5)

posted by: violet_z6 on 03.16.2007 at 05:56 pm in Vegetable Gardening Forum

Don't know how others did it, but it worked fine by just loosely sprinkling the straw an inch or two thickness, putting the seed potatoes on top, then gently sprinkling another six inches of straw on top of the potatoes so it's light and fluffy. As they emerge, keep adding straw to keep the exposed foliage at a 6 inch height.

Many gardeners who grow potatoes for contests use this method because they are clean and uniform in shape.


clipped on: 05.08.2007 at 11:19 pm    last updated on: 05.08.2007 at 11:19 pm

lucky you! RE: potatoes sprouted in basement (Follow-Up #6)

posted by: pdxjules on 04.09.2007 at 06:45 pm in Vegetable Gardening Forum

Most of my potato planting stock comes from discards I find in my compost bin, from 2 housemates and a neighbor who use my bins. I NEVER worry which way is up, nor break off any shoots. I'm so cheap I also cut any medium to large spud into 2-5 sections (with visible growing eyes) and let the cut sides dry a few days before planting.

I had GREAT results last year - using the stack-stuff-on top method. The spuds were lightly covered with soil first...since I wasn't fully convinced it would work for overwintered seed spuds left after the fall harvest.

I stacked about a hundred old (& frost-blackened) tomato vines right on top of my seed spud area (since I don't have straw) and had HUGE spuds the next fall - from a few cut Yukon sections and several seed potatoes. I can already see new shoots from last fall poking thru...and this will go on for years.

The blanket of yard debris did a great job of keeping them from freezing or rotting, and I really LOVED having such huge spuds for a change.

This Spring you better believe I just laid the compost spuds right on the soil, where I'd tucked in some of the many Yukon seed babies last fall; then I stacked all the yard debris I could find right on top, with a couple shovels of compost tossed toward the pile.

That was a few weeks ago, when rooty-cute red potatoes appeared on top of my compost. I am confident that the dark green shoots I have begun to see at the edges of that area means I'll have a bounty harvest this fall, happy spuds in 2 colors...and all sizes...including the tiny seed that will keep that area producing for years.

Oh, on that big harvest last year, I had barely watered at all - and the pile was in part shade. I think the covering helps keep soil & spuds from drying out, and beign near a big cherry tree keeps soil from getting too moist for overwintering spuds. Much of the stuff I stacked on had begun to compost by Spring. At harvest I just lifted the dry matter off the top, and the ground was amzzingly crumbly and large spuds were a pleasure to, lift out by hand. Simple happiness.


clipped on: 05.08.2007 at 11:15 pm    last updated on: 05.08.2007 at 11:15 pm

RE: Best local nurseries in Denver (Follow-Up #2)

posted by: skybird on 03.08.2007 at 01:36 pm in Rocky Mountain Gardening Forum

Hi Mr.,

Yes! Those are definitely the best two! Timberline has, far and away, the best selection of perennials available in Denverand almost anywhere. And they carry some of the High Country Gardens "exclusive" varieties. Kelly Grummons (part owner) is incredibly knowledgeable about green growin things if you have any questions.

Paulinos has far more nursery space, so has a larger selection of nursery stock, and has a larger selection of rosesbut get them earlythey go fast. Usually a big rose sale for Mothers Day. Paulinos should have a very good selection of herbs, too, but their herb grower left last year, so Im not too sure what there will be this year (but still better, probably, than Timberline). Also a good selection of veggie starts and (basic) bedding plantsthough Timberline will probably have more of a variety of bedding plants. Paulinos used to have a good selection of perennials, but their grower left last spring and they didnt have anybody good all last year. She just went back a couple weeks ago, and will be trying to build the selection back up again, but this spring could be a little bit slim. Nobody will ever be able to beat Kellys perennials, though. He LIVES for perennials!

They both have a variety of classes. Most of Paulinos are free, but I think you need to call in advance to register. Timberline has more classes and more of a variety of classes, and they are often taught by more knowledgeable people. He actually has a little "schoolhouse" building for his classes. Theres a minimal charge for the Timberline classesbut worth it. Id recommend any of the classes Kelly teaches, and sometimes he also has Panayoti Kelaidis (big-time perennial personlooks for new perennials all over the world) from Denver Botanical Gardens teach. I dont know all of his instructors, but he wouldnt have them there if they werent good. Check out the class schedules for each of them at the links cnetter gave above.

Happy spring, and....
Happy shopping,


clipped on: 05.08.2007 at 03:40 am    last updated on: 05.08.2007 at 03:40 am

RE: Best local nurseries in Denver (Follow-Up #3)

posted by: greenj1 on 03.08.2007 at 02:17 pm in Rocky Mountain Gardening Forum

O'Toole's is wonderful (littleton) also. Most of their plants are outdoors, so unlike Tagawa's everything is already acclimated and can be planted immediately. I always give things from tagawa's 2-3 days before I put them out in full sun.


clipped on: 05.08.2007 at 03:39 am    last updated on: 05.08.2007 at 03:39 am

RE: Progression of a lasagna rose bed, a photo essay :-) (Follow-Up #80)

posted by: school_lady on 04.30.2007 at 09:54 pm in Roses Forum

My sister turned me on to lasagna gardening after coming across this page, and now we are both addicted. We both built our first beds in the past 2 weeks.

My first bed is in the southeast corner of the house where nothing would ever grow before. Late last summer we had some very large trees taken down that always kept that spot in the shade. Now it gets sun till about 3:00 in the afternoon. The spot was covered with a few inches of white marble chips that I tried to remove. I grew impatient and decided to build right over it.

I started with a few layers of newspaper, followed with wet peat moss, then a few inches of thatch. I added rich compost, then composted wood chips (from having the stumps of all those trees ground down), sprinkled some Miracle Grow granules on top, and finally a layer of shredded bark/wood chips. I bordered the bed with large stones (plentiful here in Connecticut). I think it looks great.

I dug up a few primrose from another garden and plopped them down in front, then some hostas from another area of the yard (the buds are just emerging). Behind them I put in a few red calendula bulbs. I want to put in some impatients in a few weeks.

I can't wait to see how it all grows. I'd like to attach some pictures but I don't know how. help!


clipped on: 05.08.2007 at 03:16 am    last updated on: 05.08.2007 at 03:17 am

RE: Blackberry and Grape problems (Follow-Up #7)

posted by: jellyman on 10.25.2006 at 01:25 am in Fruit & Orchards Forum


I think you are going to have to make some fundamental changes in your cultural practices to have any success with either blackberries or grapes. The plants in your photos look like something that just popped up accidently in a field somewhere. Not only are they starving for nitrogen, but they are having to compete with weed grasses growing right up to the plants. It may also be that they were overwatered, accounting for the leaf dieback, but their fundamental problem is lack of nutrition. The leaf size alone is about one-fourth of what a blackberry leaf should look like.

When you fertilized them at initial planting, what did you use, and how much? I suppose a chemical fertilizer is better than nothing, but what blackberries really like is an organic mulch, such as stable manure, and lots of it. I apply at least 6-8 inches of stable manure all around my blackberry plants each winter, and that is what keeps them growing strong and productive. It also reduces competition from weeds and grasses, but if a few show up anyway I pull them out. Your blackberry plants are crying out for mulch, which would also take care of your fertilizer requirement and make frequent watering unnecessary. And clear the area around your plants of weeds and grasses in a circle at least 3 feet in diameter.

For Lilies:

I would ask you the same question: Are you mulching your blackberries? Vigorous trailing blackberry varieties are very heavy feeders, and can easily exhaust the available nitrogen from the area around the plants in one season. To renew the canes and keep them productive, you have to renew the soil every year. Skip a year and you notice the difference, although if you continue to apply mulch year after year it will break down into such excellent high-humus soil that you might get away with no mulching for one season. There are very few of us that start with soil good enough to grow blackberries without the continuous feeding supplied by the breakdown of mulch around the plants. I agree with your pruning practices; you have to do something to keep these trailing canes under control, and pruning contributes to overall productivity.

My Doyle and Triple Crown blackberries grow canes as big as a quarter every year, just as you describe, and maintain their productivity. But they couldn't do it without the mulch. Additional chemical fertilizers are unnecessary.

Don Yellman, Great Falls, VA


clipped on: 05.07.2007 at 04:59 am    last updated on: 05.07.2007 at 05:00 am