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Discussing all aspect of gardening.
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Latest Activity: 4 hours ago
Home Fermented Hot Sauces. 10.18.18
Randy, I like the image of you and your 8 y.o. grandson picking berries together, even with the threats of bites, stings, and contact dermatitis. The chatting part is nice to imagine.
I like simple so I don't complicate salad dressings too much. I toss in whatever I have in the cupboard, but usually no more than a half dozen ingredients, tops. I do have a couple of different vinegars besides the white, so I can change it up a little.
Rick grows broccoli & cauliflower every year, & I'm so spoiled now I don't want store bought in winter.
Thanks Patricia and Joan for salad dressing recipes. Those sound tasty! That will help me eat more greens. We are growing lots of lettuce and other greens in barrels this year. I meant to post that in the food, but somehow it went here. Oh well!
Patricia, those broccoli look great! Broccoli is my favorite. For some reason, cabbage flies decimate it here - as well as cabbages. The Brussels Sprouts have recovered from their Duckopalypse so maybe we will get some. First attempt at those.
Randy, your corn is probably a month ahead of mine! Not surprising, Indiana has hot summer days and nights. It's cooler here, so sweet corn is a challenge.Still worth it. You are getting your grandson started out right, in the berry patch!
Joan, I feel better knowing that your botanical traditions will continue for more generations at L&L Acres. Those are wonderful to have. I'd far rather grow my ancestors' flowers and plants, than new ones. Although it does not have to be exclusive - there are some beautiful and delicious new ones too.
This is a daylily that I've transplanted and divided numerous times over about 15 years. Long ago lost the name.
The first broccoli heads....
After the 4" of rain last week, the garden took off, especially the weeds. Weeding around onions is difficult because onion roots are shallow and pull up easily. And my tiny spinach starts got crowded out. Probably getting too hot for spinach anyway.
As for corn, Daniel, it's tasseling already--first planting anyway. Fields of corn are head high (6'), so that old saying needs to be scrubbed.
My grandson (8) and I picked wild black raspberries yesterday for over an hour. I got 3 quarts. He got 1. Despite thorns, heat, insects, poison ivy, and a odorous skunk nearby, he never complained. Well, maybe with the skunk, he did a little. I praised him a lot. We had a good time chatting all the while we were picking. Good kid.
I make a fresh salad dressing for each meal and use fresh herbs as much as possible. I dry herbs from the garden to use throughout the winter.
For oil, I use grapeseed, almond, and avocado, extra virgin olive, canola, peanut, flaxseed, and walnut oils.
For vinegar, I use Bragg's Organic Raw Apple Cider Vinegar.
I use the same ratios as Patricia, (about 2 to 1).
For variety, add mustard, onions, garlic, parsley, coriander, dill, or rosemary, fresh from the garden or dried. Sweet chili sauce, known as nam chim kai in Thailand, makes a delicious vegetable salad dressing. Just add it to the oil and vinegar.
I make my salad dressing in a large salad bowl, add whatever vegetables you want, preferably from the garden, and let that macerate while I prepare the lettuce. Put the lettuce in last and mix just before dinner.
Top with cheese: parmesan, feta, Romano, Swiss, cheddar, Goat cheese, Bleu cheese, such as stilton, or Roquefort,
Pair stilton and pears.
I make Croutons from Dave's Killer Bread.
Loam Gnome, yes, we have a Generation Garden at L&L Acres with peonies out of both grandparents gardens, iris with lovely shades of yellow, blue, violet, even an almost black one. Rhubarb that is a lovely red color of vegetable. Lilacs from my Great-grandmother's grave, and from my grandparent's gardens. I introduced flowers into my Spokane garden because they reminded me of flowers in my ancestor's gardens; Bleeding heart, poppies, hollyhock, snapdragon, sweet William, and those old-fashioned ones. I will introduce them here as time and space allow.
Oil, vinegar, (about 2 to 1), a little dry mustard, onion, parsley flakes, cayenne, black pepper. Add garlic &/or feta cheese if desired, & shake well. Let stand for at least an hour, shaking occasionally. I never measure.
Does anyone have an easy salad dressing recipe? I don't like to keep it around because I often don't use it up. I tried mixing about equal parts vinegar, oil, water, plus some parmesan, pepper, onion and garlic powder. It wasn't bad, but maybe too sour. The good part is none was left to sit in the fridge, and it was from things I had around the kitchen. But I need a better recipe.
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