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Daniel, your red cabbage kraut and fig jam look vibrant and I salivate just looking at them.
Today I managed to pick a bowl of figs, enough for a batch of jam. I used Sure-Gel for Low or No Sugar added, and used the cooked fig jam recipe although I'm freezing instead of canning. This came out very good, a bit too sweet for my taste despite the reduced sugar claims. Next time I'll try the alternative pectin that was described here. Still, now I can taste the figs all winter long, and appreciate the good things that come from having a garden and a kitchen.
This jam has the following ingredients: Chopped figs, some water, pectin, sugar, and lemon juice. That's all.
Hete is how the red cabbage sauerkraut came out. I read that dark red fruits contain health promoting anthocyanins. I dont know about red vegetables.
Joan, that airlock might work for pickles. Sauerkraut pushes brine up into the airlock and it overflows, then sucks air back in when it stops making gas. So far, the best thing for me is to partially fill a zip lock bag with water and sit that on top of the kraut. I leave abouf an inch of room at the top. The jar still needs to be in a casserole dish to catch overflow.
I bought glass weights to sit on top of the kraut. They dont completely cover it, so this last batch has a cabbage leaf cut to make a cartouche, then on top of that is the glass weight, and the silicone nipple lid on top of that. Im probably overdoing it. The pkastic bag with water seems adequate. I like to experiment.
Joan, I wouldn't worry about the deer getting sick from tomatoes. They are very resilient. That article is wrong about them not eating tomato plants. My deer eat them down to nothingness. I have to fence them in. They also eat chili pepper plants, but not potato plants. My neighbor also observed deer eating her tomato plants.
I read that different species of deer have different foraging prefetences. I think ours are black tailed deer but I am not sure.
If thete is a lull in the rain, I want to find one mors batch of tomatoes to dry. Here are from last night.
Oh! I hope I didn't make the deer sick; your comment gives me some relief, Ruth. I will sow more seeds of clover, turnips, and alfalfa, which I have already strewn in the meadow.
Maybe deer can eat the fruit, but not tomato plants.
Today I saw two deer eating fallen wild crabapples right off the edge of the road. I slowed down to scare them less, but the traffic was fairly heavy and they left soon. I also wondered about them getting a tommy ache from the crabapples.
I will post this in food because the deer had a feast.
I threw the orange tomatoes into the meadow because they had skins like a rubber balloon and tasted about as good. There was about a bushel of them.
The deer came by this morning and ate them as if they were candy. Some of them were huge; the deer picked them up in their mouths, smashed the fruit, and juice flew everywhere. The deer ate the pieces that flew and then used their lovely long tongues and cleaned out their noses.
I hope I didn't make them sick! I know I can't let them eat potatoes, but I think, hope, begged nature that I did not make them have a tummy ache.
"Deer resistant vegetables in the nightshade family include tomatoes and tomatillos, potatoes, eggplant, and some peppers. Other plants toxic to deer: Rhubarb and cucumber leaf are toxic to deer. Many otherwise toxic plants do not harm deer because they are ruminants."
~ can deer eat tomatoes?
Loam, have you used the fermentation devices such as this?
Do you have pros and cons that you can offer?
How do the pickles and other fermented vegetables compare when using this device?
It's difficult to know whether some things are better discussed in the garden vs food section, when some things are both. Im grateful for a good tomato crop this year. Most of the slicing tomatoes are starting to rot on the vine, and the sauce tomatoes are nearing the end. I had pizza last night with sauce from those. Today I collected a few of the remaining tomatoes and decided to dry them. Very tasty, same as sun-dried but without the UV of sun-drying, I think they taste better and retain more nutrition. I dont know that but I think it.
These are good in lots of foods - casseroles, cornbread, breads, omelets...
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