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Growing Oriental Poppies from Bare Root Starts. 4.21.18
In this dry climate, mushrooms are few and far between. If they were plentiful here, I would get a book and go searching. If my brother, who's a mushroom expert, was still alive, I'd ask him to take me hunting, and share his expertise.
It's really a shame we've been scared to death to eat mushrooms. So many ARE edible, but we hesitate/refuse to eat them. I'm guilty, although I can recognize about 6 edibles. Not that yellow one, Thomas. Nor Daniel's. Pretty, however!
Speaking of mushrooms....The following video:
.... I saw 2 of these in my back yard woods. At the time I had no idea these were sought after delicacy. Still I would not pick them for I have no experience identifying fungi and mushrooms.
Daniel, what temperatures are those mushrooms sprouting at?
> . . . nothing to eat.
Unless you want to see lots of pretty colors!
Daniel, I'm amazed at how much we have in common, garden-wise. I, too, took my geraniums inside. I trimmed raspberry bushes. Deer or possums took care of all my fallen pears. I had plenty for all of us. And, finally, with a little luck, kale, collards, and Brussels sprouts will survive a mild winter. Like you said, collards will resprout. However, they go to seed the second year, the leaves tasting bitter. It's probably a lost cause.
I finally had a chance to work in the garden yest cleaning up cages and poles and clearing out asparagus fronds. I also spread a blanket of leaves over strawberries. Have a nice winter, garden. See you next spring.
Horseradish is something I've never grown. Good reason why not: I have a 10 year old bottle of the stuff in my fridge! I seldom use it and I don't know why not. I love it!
Wonderful looking 'simmons, Daniel!
Enjoyed reading your horseradish story, Joan.
I gathered almonds yest off the ground and tree (with ladder). The ones I've cracked already look good, albeit only about half of them are viable. I'll be busy all winter with almonds and walnuts.
Daniel, those beautiful fruit hanging from the persimmon tree look like crown jewels.
Horseradish is an event I remember from my childhood. My Dad's sisters and brothers and their families came to our house. We had tables set up in the garage made of saw horses and plywood table tops. We connected several hand-cranked meat grinders to the stands so they wouldn't wobble off onto the floor. Strong fans moved air from the back of the garage to the outdoors in an attempt to keep the horseradish fumes blowing outside. We had a stack of Dad's handkerchiefs at the end of tables so that people could wipe away tears with clean cloths.
Dig up long tubers of horseradish. You can't pull them up because they break and leave large chunks in the ground.
Everybody who had a vegetable peeler peeled off the skins. An adult with a sharp knife cut off both ends of each radish and put in a large bucket of ice-water.
We didn't have a recipe; however, we did have cups of salt at each grinder, some water if needed and bottles of home-made apple cider vinegar. It was strong and had lots of "mother" which are strands of friendly bacteria, proteins, and enzymes that give vinegar a cloudy, cobweb-like appearance. Modern cooks use Braggs Vinegar because it has "mother" in it.
When the hand grinding started, the kids handed each grinding person horseradishes and kept them supplied with cold ones. Some of the kids with clean hands ran to fetch fresh handkerchiefs as needed to wipe away the tears of the one suffering. The men did the grinding, and the women gathered up the ground horseradish in bowls, measured it out, added salt and apple cider vinegar according to some ratio then into sterile jars sitting on another saw-horse-plywood table. They, too, needed their tears wiped away.
The grinding completed, the jars of horseradish filled, wiped clean, and sorted into paper grocery bags, the cleaned tables turned into picnic tables.
Out came the food, the usual picnic menu potluck. There would always be cold fried chicken, potato salad, cabbage slaws, fruit salads and mixed vegetable salads, a variety of pies, cookies, and cakes.
Off they went, each family with a bag or two of horseradish. We kept ours in the refrigerator, opening the last jar for Christmas dinner.
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