Clippings by olddawg

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Bucket gardening

posted by: olddawg on 05.25.2014 at 04:44 pm in New England Gardening Forum

I searched but didn't find anything close to what I hoped..

I'm done with trying to bring the entire garden around to proper condition..
I'm going to try plant specific.
I was hoping to see if others have gone this direction and what there results where.

My yard is acidic.. I'm over that..
My garden is as well and I'm over attempting to change the entire plot..

I'm growing this year in buckets, buried in the ground, in hopes of containing conditions to specific area instead of entire plot.

If anyone has gone this route.. Please talk to me.
I'm curious..


clipped on: 05.29.2014 at 05:37 pm    last updated on: 05.29.2014 at 05:37 pm

Annie's NH June swap

posted by: blaketaylore on 04.13.2013 at 12:01 pm in New England Gardening Forum

Hello Everyone

Annie will be having her annual swap the second sunday in June. The swap will begin at 10 A.M

Please bring something for the morning coffee, and the pot luck lunch.

Please think about listing what you will be bringing to trade, and a list plants that you are
looking for. But you can also just surprise us all!

Looking forward to seeing you all there

All are welcome.


clipped on: 05.29.2014 at 04:13 pm    last updated on: 05.29.2014 at 04:14 pm

RE: Boneless Pork Chops (Follow-Up #9)

posted by: khandi on 09.26.2008 at 09:36 am in Cooking Forum

I just cooked some two days ago. I thinly sliced it and marinated half in sweet & sour bbq sauce and the other half in orange ginger sauce, and then stir fried it and added more sauce to coat. Served with organic short grain brown rice cooked in chicken broth, little soy sauce, shredded carrots, and frozen baby peas added at the last minute.

Here's a stuffed pork loin recipe from chef Michael Smith.

Apple Stuffed Pork Chops


Yield: 4

Feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another.

2 fresh Italian sausages, chopped
2 onions, sliced
2 apples, chopped
1 cups of apple cider
1 Tbsp of fennel seeds
4 slices of whole grain bread, toasted and cubed
1 Tbsp of grainy mustard
2 Tbsp of olive oil
4 centre cut pork chops, 1 and one half inch thick
Salt and pepper

1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until its moistened and absorbed the liquid.

2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.

3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate.

4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.


clipped on: 08.31.2011 at 07:20 pm    last updated on: 08.31.2011 at 07:22 pm