Comment

Comment by Don yesterday

Harvested my carrots this weekend.  A-1 Hybrids.  It was a good year--they'll last us through the winter.

Comment by Randall Smith on Sunday

Bertold, your persimmon pudding recipe sound delicious. I have collected many recipes for p.p., but yours is a new and different one. I'm not sure about how to do the lemon sauce. Your warning scares me!

Joan, your 8 year old story is hitting home. My soon to be 7 yr old grandson is already driving small equipment and helping around the farm. He loves to weed (with a hoe)! Wish I had a video.

Comment by Joan Denoo on Saturday

8 Year Old Takes Over The Farm Chores!

Jonah grows into a capable young man; it delights me how he reaches for more responsibilities. The good-natured lad just delights me. 

Comment by Joan Denoo on Friday

10 Steps To Growing Most Of My Food

Here is my favorite permaculture family, Justin Rhodes, The Beautiful One, and their kids, growing up right before our eyes. 

Their children have OT names, but there is not a word about religion. The Rhodes family offer an example of a family as a team. 

Comment by Bertold Brautigan on Friday

Our favorite Thanksgiving treat. Not exactly a diet delight, but tasty.

Persimmon Pudding

Sift:

• 1 cup flour
• 1 t. soda 
• ¼ t. salt
• ¼ t. cinnamon

Mix with:

• ½ cup milk
• 1 cup persimmon pulp
• 1 t. vanilla

Steam or bake one hour

Lemon Sauce

• 1 cup sugar
• ½ cup butter
• 1 beaten egg
• 3 tablespoons boiling water
• Large lemon

Juice one large lemon and grated rind. Bring sugar, water, juice & butter to a boil to dissolve sugar. Then in a double boiler stir in the egg and whisk till smooth. (You have to be careful with this or you’ll get egg flower lemon sauce – not appetizing, I found out the hard way.

Comment by Randall Smith on Friday

Daniel, funny you should ask! A few have been dropping off, which is abnormally early. But, surprisingly, they're ripe! I was afraid to try, because you know unpleasant a green persimmon is. They are larger than normal this year. I've got about 2 dozen in the fridge. I have to gather them each day before the raccoons find them. They'll climb up to get them and break branches. Yours look good. Yum!

Comment by Daniel Wachenheim on Friday

Randy's the persimmon man, but I've been trying too.  Here are the first persimmons off my trees.  This is a hybrid Asian-American persimmon variety called "Nikita's Gift", developed in Ukraine.

These had fallen from the tree.  The more orange - looking one is a litte soft, but I'm letting it ripen some more before eating it.  Many more still on the tree, and a few on the Japanese persimmon tree. 

Randy, how are yours doing?

Comment by Daniel Wachenheim on Thursday

I found settings on my new Samsung tablet to turn off the spell check.  It was as bad as Apples.  It will take a while to figure out but dropping and breaking the I-pad might be a blessing.

Chris, there are some beers made with flowers.  :-)  I suppose I could grow hops.

Thanks Randy for the complement.  This is my third attempt at getting this border into shape, and this time I think it will turn out nice.  Now I started with the other border, which isn't as bad.  I divided some big daylilies, removed some non-performers, uncrowded some things that were too close together.  There is more to do but it is started.

The experiments there are, I added some milkweed.  Web sites say it can't be transplanted, but maybe it can in the fall when it's not growing actively.    Honeybees were all over the milkweed flowers this summer, and they were very fragrant and unusual.  I will also collect milkweed seeds when they are mature.  I added a horsetail plant, that might be weedy but we will see.  They are fun to look at.

Comment by Randall Smith on Thursday

Daniel posted photos on his garden blog site if you want to see what he's talking about. Very impressive! It gives me some incentive to work on my "wild" area. It's gotten out of control.

Comment by Plinius on September 22, 2016 at 4:48am

Beer flowers sound enjoyable!

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