Godless in the garden


Godless in the garden

Discussing all aspect of gardening.

Location: Planet Earth
Members: 182
Latest Activity: Feb 28

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Comment by Idaho Spud on January 8, 2017 at 10:31am

PS:  That small city had not planted the water lines deep enough for the temperatures experienced there, so lines froze easily when the temperatures got down to -20°F or colder.  

Every winter, they advised people to keep a small stream of water flowing all the time when the temperatures were that low.  The water cost was not as much as the cost of digging to many lines.  

The water bill was a set amount for everyone, so it didn't cost the citizens any more to run the water constantly, and most of them did.  Mine froze because I was new in town and didn't get the message.

The cost was set because there were no water meters, as there was always sand in the water that clogged the meters when they were first installed.

Comment by Idaho Spud on January 8, 2017 at 10:19am

Daniel, I can relate to the discomfort of having your water line freeze.

When I lived in a small community, 30 miles south of here, where the temperatures get much colder, my water line froze one year.  The city dug my line up until they found the frozen part, and thawed it.  It was not broken.

Before they filled it back in, I attached a large gauge wire to the water line as far away from the house as I could, and ran it back to my basement.  I figured if it froze again, I could attach my low voltage, high current welding machine to the wire and the line where it entered the house, and thaw the line that way.  I never did try it because it never froze again.

Comment by Joan Denoo on January 8, 2017 at 12:48am

Randy, your hunt for cilantro works for parsley as well. I often get my Yule parsley from under a snow bank.They are hearty additions to the flavors of the holidays in Spokane. All the greens froze out at my Newport homeI bought parsley today for lasagna. 

Comment by Joan Denoo on January 8, 2017 at 12:13am

I think planting onions from seeds will work for me better than sets. I thought it was just me that sets didn't develop the way I wanted them. 

Comment by Idaho Spud on January 7, 2017 at 3:56pm

So far, this has been the snowiest and coldest winter in many years.  My garden has over a foot of snow, and temperatures have been well below 0°F in the morning, and well below freezing all day.  Still, not as bad as Boise:


Comment by Randall Smith on December 20, 2016 at 7:32am

A recipe for vegetarian taco soup (with beans and corn) called for cilantro. So I dug around under an inch of snow to find some that was protected. It had reseeded from my spring planting for an autumn crop.

Comment by Idaho Spud on December 19, 2016 at 12:13pm

There's a nice 7 inches of snow on my garden, protecting it from the temperature changes.  

It's been quite cold this last week.  The coldest was this morning, when it got down to -8°F (-22°C).  

Comment by Randall Smith on December 14, 2016 at 7:21am

I had a remnant sweet potato from 2015 that recently sprouted. I stuck it atop a glass of water and it "took root". It's now planted in dirt. I love the vines it makes.

My thermometer registered 4 above zero this morning, and the worst is yet to come! Luckily, I only got 1" of snow yest. Indy got 4". Florida in January will be welcome. More on that later.

Comment by kathy: ky on December 9, 2016 at 1:41pm
The last sweet potatoes I bought were dry. I microwaved them and fed them to the chickens. I don't know the origin of those sweet potatoes but they were pale orange in color. Not the usual bright orange variety.
Do sweet potatoes need to age before they are cooked??? And they cost 1.49 lb.
Comment by Randall Smith on December 9, 2016 at 9:00am

Daniel, is your subdued energy level related to your cancer issues? I don't follow your cancer group. Hopefully, it's just the seasonal "disorder".

And on the sweet potato theme: I've been experimenting on baking my "fingerlings" (I can't resist harvesting even the smallest ones.), trying to turn them into crunchy "chips". I roll them in olive oil and salt first, then bake them on a cookie sheet. They become either chewy or soft. I've tried storing them cold, warm, wrapped up, left to open air, dehydrated, but haven't found the answer. Keep experimenting.

Spud, I can make a degree symbol, but after it pops up, I lose the page. I tried it here several times, but for some reason it disappears. Oh well, I'll just write the word.


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