Clippings by remy

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Lots of Daylilies for Trade

posted by: dreamingdaylilies on 07.13.2009 at 03:19 pm in Plant Exchange Forum

the following for trade for other daylilies, when emailing please remember to include your GW user name.
LOKI
RED MAGIC
JASON MARK
BAMA MUSIC
DUBLIN ELAINE
BROCADED GOWN
DAMASK PINK
STUDY IN RUFFLES
RUSTY , HEAVULY RUFFLED EDGED IN GOLD PIE-CRUST EDGE
LEMON LISTER PIE CRUST EDGE
LIL RED WAGON CRUSTY EDGE , LARGE
SILOAM MERLE KENT
ETCHED EYES * 1 fan only
RUFFLED PANTALOONS
APACHE WAR CHEIF
SPLENDID TOUCH
ANGELUS ANGEL
SWIRLING SPIDER
yELLOW sPIDER
GALAXY EXPLOSIN
BUCKY BALLS, the darkest I have seen yet
ROMANTIC DREAMS
DUKE OF DURHAM
CUSTARD CANDY
vELATION bLACKOUT
GORDON BIGGS ( LOVELY)
LULLABY BABY
SAMMY RUSSEL RED
HAL'S PINK
UNKNOWN YELLOW, RED EYE, PIE CRUST RED EDGING , A STAND OUT
BLUEBERRY BREAKFAST.
UNION SOLDIER ORANGE
Gold, very bright many scapes
Little Bumble Bee ( small flower)
Siloam Merle Kent ( small Flower)
Eenie Weenie
Prairie Blue eyes
Red Spider ( bright yellow center)
Burnt Sienna , UFO type very large with shimmering highlights of red. Tall
Sleeper, diamond dusted tri color, spider/UFO type, tall large flower/ Peach/Burgundy/ yellow/green throat
Striped Spider Hot pink and yellow, eye catcher
Kwanso
dk, pink w/ darked eye zone, yellow throst, pie crust edge
dk. orange, burgundy eye zone with burgundy crusty edge
JOAN SR.
Soft yellow with apricot/pink highlighting, pastel large flower
Electric tANGERINE ORANGE W BIG YELLOW CENTER LARGE
little rosy clouds BLOOMS 2 MONTHS OR MORE.

and pictures of even more that I can swap

NOTES:

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clipped on: 07.14.2010 at 08:40 am    last updated on: 07.14.2010 at 08:40 am

RE: Favorite Pepper Jelly? (Follow-Up #9)

posted by: trixietx on 08.17.2007 at 08:48 am in Harvest Forum

This is my favorite, it always gets rave reviews. It is so pretty in the jar and so easy!

1/2 c. fresh jalepenos (I use a blend of jalepenos, serano, habaneros, pequin and tabasco peppers or whatever I have growing.)
1 lg. red bell pepper
2 c. apple cider vinegar
1 1/2 c. dried apricots
6 c. sugar
1 (3oz.) pkg. liquid pectin
Coarsley chop seeded peppers and apricots in food processor.
Combine all ingredients, except pectin in large pan. Bring to a boil, boil 5 minutes. Remove from heat and let cool 2 minutes. Stir in pectin. Ladle in jars and seal.
Makes 7 half pint jars.

NOTES:

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clipped on: 08.30.2008 at 09:59 pm    last updated on: 08.30.2008 at 09:59 pm

RE: update: bloomin friends fall foliage swap (Follow-Up #19)

posted by: skohler on 09.05.2006 at 08:50 pm in Round Robin Exchange Forum

Hi Ladies
Just wanted to give Heads up to giverny4me :))
Your fall box is on the way let today :))
going to be away on & off this week for my Big brothers
have come home to camp out for a week or so :)))
I knew my brother from Texas was coming But tonight My brother from Florida drove in :)) I'm so excited
My sister is also going to be camping out what a week this is going to be :)) .

REMY & anyone who wants to try the pie :))
all you do is wash core & dice the green Tomato's
drain .
I fill the pie pan with the diced tomatos to see how many to dice for the pan . usually 5-6 lg tomatos for one lg pie .

Mix 1 3/4 cup sugar & 1/2 c flour 1 teas cinnamon
pats of butter

Fix just as you would a apple pie same ingredence .

Just dice the tomatos small bake 350 1 hr 15 mins or till golden brown :

I rub the top of my pie crust with milk & sprinkle
with sugar .

If you like APPLE PIE You will like this .

wow an early box congrats Jeanette can't wait to hear what plants you recieved.


I feel great right now :)) & Hope to stay that way
but I do have to wear this brace on my Knee till my
appointment the 13th .

anyway I will try to peek in each day at lease once :)) so have a great week all.

susie

NOTES:

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clipped on: 10.08.2006 at 07:08 pm    last updated on: 10.08.2006 at 07:08 pm

Aunt Winnie's Club Sauce

posted by: reeldoc on 08.28.2005 at 08:46 pm in Harvest Forum

Here is the recipe that girlfriend told me to post for you:
12 large maters
2 large green peppers
2 hot peppers of your choice
2 large onions, vidalias are the best
1 cup vinegar
2 cups sugar, brown sugar makes it richer
2 tablespoons salt
1 teaspoon each cinnamon, mustard and nutmeg

Combine all the ingredients and slow rolling boil for at least 2 hours. The longer you boil, the thicker it will get. Believe me, I've stirred this stuff until my arms almost fell off. You HAVE to keep stirring to keep from burning.

Pour into clean hot jars, add the lids and rings and turn upside down to seal properly.

NOTES:

Good for sloppy joes.
Can put ingredients in crock pot and cook for a day instead of stove method.
BWB for 15 min.
clipped on: 10.07.2006 at 09:33 pm    last updated on: 10.07.2006 at 09:34 pm

RE: Lead me to the Linda Lou recipes (Follow-Up #1)

posted by: malonanddonna on 09.17.2006 at 08:15 pm in Harvest Forum

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.

NOTES:

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clipped on: 09.19.2006 at 09:11 pm    last updated on: 09.19.2006 at 09:11 pm

RE: Burdocks a burden (Follow-Up #8)

posted by: remy on 06.25.2006 at 10:11 pm in Upstate New York Forum

Hi,
I'll tell you how to cook it the best I can: )
You need to collect the stems in spring while the plants still resemble rhubarb plants. And like rhubarb, you want the stems only, no leaves. Once they go into flower stalk mode, it is to late.
After cleaning well, you want to cut the stems up sort of like chopping celery for soup, but a bit bigger. Put them all in a large pot of water and bring to a boil. Then simmer for 15-20 minutes, then drain. The draining out of the water is to get rid of the sometimes strong flavor. Put back in the pot and add new hot water and bring to a boil again and then simmer for at least 15 more minutes. You need to check every once in awhile after that to see when tender.
Once tender, drain.
Put the burdock in a large mixing bowl. You will need to add beaten eggs to them until well coated. How many eggs of course depends on how much burdock you cooked so to give an exact amount I can't say, but it should be a gooey mess.
Then you need to add bread crumbs and grated parmesan or romano cheese. Using already seasoned bread crumbs is easier. When I used the seasoned I still add a bit more garlic powder, oregano, and black pepper. Again how much I can't say but you want to make a really nice gooey mess. You don't want it to get to dry, but you don't want it too wet either. Lol, I hope I'm making sense. Well, the amounts don't need to be exact. It will come out good!
Then you fry the mixture in batches over med high heat. Use a good pan or flat griddle that doesn't stick and a little bit of oil. When you put the mixture into the pan, you need to flatten it out a bit so it is like a thick pancake. You want to fry until one side is golden brown, then flip and cook until that side is golden brown also.
If something doesn't make sense, let me know.
Remy

NOTES:

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clipped on: 09.08.2006 at 08:16 pm    last updated on: 09.08.2006 at 08:18 pm

RE: Burdocks a burden (Follow-Up #16)

posted by: remy on 07.03.2006 at 12:32 pm in Upstate New York Forum

Husky,
I'll make sure I cook some for you: )

The burdock stems are often frozen since they are a once a year item. My family's freezer was often stocked with them. When I was a kid, my father used to have a bunch of children go with him to abandoned lots to pick burdock in the spring. We would be given bags and large knives, lol. People would drive past us, and you could tell they were thinking, "What are those crazy people doing?"
There is a lot of Cardone/Cardoon and burdock confusion. I work for Wegmans produce and have to explain this a lot. Cardone is a zone 7 and higher perennial, so it does not grow in this area. It is very closely related to Artichokes. It is generally harvested in the fall after the stems have grown for the season.
Now somehow, when the Italians came here, they realized burdock, which of course is a readily available weed, tasted like cardone. So the Italians call it Cardone/cardoon/ Cardooni/Gardooni/etc. Though also in the thistle family, it is not a close relative of artichoke like cardone. And of course it is harvested in the spring.
Ok, I've probably told more than you want to know,lol.
Remy

NOTES:

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clipped on: 09.08.2006 at 08:16 pm    last updated on: 09.08.2006 at 08:17 pm