Kid and I did some mushroom boxes a couple years back. Was pretty neat. 10/10 would recommend for kids.
2020 Harvest
- Thread starter canadmos
- Start date
The ones we did were super easy.
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way easy. Just mist it with water. here’s a tip, you can get two grows out of it. Just turn it around or sometimes stick it in the dark and then soak it again.
Still stands tall. Frank Gehry.
Wilt it in a hot pan with Garlic , Butter, Finish with wine and Cannelloni Beans and chopped parsley. Parmesan if you have it...
What does this even mean?!? Are there people that don't have Parmesan?
Go outside. Look down into the Valley. See all those folks down there from your Luxurious Mountain Home in that gated Community? Lets just call them the Chard eaters so as to not use the derogatory term you might use for them. They may or may not be able to afford expensive cheeses. Not everyone has a Pantry and a Fridge full of expensive cheeses. Something to consider....
If only I could introduce them to the wonder that is Parmesan... their lives would likely be forever transformed.
Thats kind of benevolent of you. Maybe you could drive around down there passing out rinds. Be careful I hear those Chard People have communicable diseases sometimes....
Because of the chard?
It's because of the chard.
It's because of the chard.
Wait. I have chard.
So in actuality, you're a Chard Person? That certainly gives us hope.... So now you see how Humility works? Good on you....
I had no idea what it was until about 15 years ago, in that my family always bought the stuff in a can that had an indefinite shelf life. Maybe it was "real", I dunno, but it sure isn't like what I buy from the store. I can understand not having the context to even understand it, having been there...
My Grandma lived on Clark Street in the North End of Boston. We had access to the finest expensive cheeses in the land. She still went to Stop and Shop and got the Kraft shit. I had no idea what the real thing was until I went to College. Mrs Salerno upstairs made us real Gravy. So at least I knew what good sauce was.
My garden got a late start this season, so they're all indoors right now. No veggies this year, but a few flowers.
![20200915_084020[1].jpg](https://ridemonkey.bikemag.com/attachments/20200915_084020-1-jpg.149763/)
how many plants are you permitted?
Have fun! Here in WA we can smoke it and buy it in the stores but can't have personal plants.
Have fun! Here in WA we can smoke it and buy it in the stores but can't have personal plants.
Second time we've done this. NM Big Jims, tomatillos, and Spanish padrones...
Makes it possible to survive in le France
Makes it possible to survive in le France
Tell me about these "padrones"...
They are a very common tapa in Spain and quite delicious. About the size of a large jalapeno, but kinda wrinkly. They are blistered a bit on a grill or pan and eaten whole, including skin and seeds. In Spain they are pretty mild. My wife found seeds in the UK and some of them are smoking hot. We’re a bit scared of them now, you’ll eat 3 or 4 mild ones and then the next one can almost ruin your night. Kinda like Spanish roulette.
Sounds similar to a shishito pepper.
There have been single tomatoes come off, but this is the first "batch" worth picking. Not bad for post snow fall. Pepper plant has a couple legitimate Bells now too. This year might not be a totally wasted effort, after all.
Fucking squirrel got one of my big boy tomatoes.
Fucking squirrel got one of my big boy tomatoes.
Still no frost here yet, somehow. So all my plants are still going, though the 'maters are literally hanging by a thread.
Kinda sucks with the weather turning crap, the one jalapeño plant have probably 50 peppers on it, but they are small. Will probably pickle most of them.
The thyme plant is going strong.
Basil - full bush almost but it is starting to hurt with the chilly tempts and low sun. Any tips on what to do with the remainder of the plant? Just cook it up? Preserve some how?
Kinda sucks with the weather turning crap, the one jalapeño plant have probably 50 peppers on it, but they are small. Will probably pickle most of them.
The thyme plant is going strong.
Basil - full bush almost but it is starting to hurt with the chilly tempts and low sun. Any tips on what to do with the remainder of the plant? Just cook it up? Preserve some how?
Brilliant!
There is also a local farm supply shop around the corner here selling garlic seed. That'd be nice... Or garlic chives....
You can also just blend basil with olive oil and freeze in icecube trays (and decant) for longer term storage
This. Or make basil liqueur.
Xpost from gmt. Frost expected tonight, so had to harvest this. Tomatoes going in a paper bag to ripen, kale will be fine for a while.
There will still flowers on mine. Just end of season here.
Third and final harvest of Big Jim green chile and tomatillos. Pulled in 18 lbs last weekend. We've got enough in the freezer to have some once a week. Plus 7 jars of roasted tomatillo salsa, best I ever had.
Sent a care package down the road for the in-laws. I picked all this in an hour. Tonight is the big night for frost. Lots of fruit is still hanging.
