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Messages - Daniel Grant

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1
General Discussion / Re: 2017 Get Together - Recipe ???????????
« on: November 21, 2017, 08:26:21 PM »
Paw Paw Gene please post the recipe as we are all waiting with baited breath.

2
Happy Hour / Re: Aggravating condition
« on: November 20, 2017, 04:55:05 PM »
I would chunk the makeup and switch to a hypoallergenic brand since it seems to involve the surface of the lids. You might try a moisturizer on the areas at night after removing any makeup.

3
Happy Hour / Re: Aggravating condition
« on: November 18, 2017, 08:02:13 PM »
Go to Walmart or other discount place and buy Systane Ultra High Performance Lubricant eye drops. This will take care of any dryness or irritation. It does not have an antibiotic but you may not need one. I would use these drops in morning when you get up, the middle of the day and before going to bed. Once your condition subsides use in evening or when you feel an agitation. Don't use drops like visine or those advertised to get the red out. They actually will dry your eyes. You appear to need a high lubricating drop.

4
Recipes / Creole-Spiced Shrimp Po'Boys Recipe
« on: November 18, 2017, 07:21:31 PM »
Creole-Spiced Shrimp Po'Boys Recipe
You can use oysters or crayfish instead of shrimp if you like
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch YIELD:4 servings
Ingredients
•   3/4 cup mayonnaise
•   1/2 cup ketchup
•   1 teaspoon prepared horseradish
•   1 teaspoon hot pepper sauce
•   Oil for frying
•   3/4 cup all-purpose flour
•   3/4 cup cornmeal
•   1 tablespoon Creole seasoning
•   1 teaspoon salt
•   1 pound uncooked medium shrimp, peeled and deveined (tails removed)
•   4 French rolls, split
•   2 medium tomatoes, sliced
•   2 cups shredded lettuce
Directions
•   1. In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.
•   2. In an electric skillet, heat 1/2 in. of oil to 375°. In a large resealable plastic bag, combine the flour, cornmeal, Creole seasoning and salt.
•   3. Add shrimp, a few at a time; seal bag and toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels.
•   4. Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. Serve with remaining sauce. Yield: 4 sandwiches (1 cup sauce).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

5
General Discussion / Re: Mustard Green question
« on: November 08, 2017, 02:04:02 PM »
The Florida Broadleaf are good in your cover crop mix because once turned over they produce a "gas' That will reduce your nematode population. They are good to eat and enhance your soil.

6
Recipes / Re: Cornbread Recipes
« on: November 04, 2017, 07:39:56 PM »
Creole Corn Bread Recipe
Corn bread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful. —Enid Hebert, Lafayette, Louisiana
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:12 servings
Ingredients
•   2 cups cooked rice
•   1 cup yellow cornmeal
•   1/2 cup chopped onion
•   1 to 2 tablespoons seeded chopped jalapeno peppers
•   1 teaspoon salt
•   1/2 teaspoon baking soda
•   2 large eggs
•   1 cup whole milk
•   1/4 cup canola oil
•   1 can (16-1/2 ounces) cream-style corn
•   3 cups shredded cheddar cheese
•   Additional cornmeal
Directions
•   1. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
•   2. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
•   3. Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts
1 piece: 293 calories, 16g fat (6g saturated fat), 61mg cholesterol, 557mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 11g protein.

7
General Discussion / Re: Marketing & Sales
« on: November 03, 2017, 10:14:09 AM »
Jason,
This was posted on another website on the same topic. I thought it was worth sharing:
Generally you can look at the retail pricing and the wholesale price will be 60-65% of that. That seems to be roughly the industry standard for wholesale versus retail price. We have an on farm kitchen, and as such we get price lists from a few larger distributors and can get a good idea of what the ballpark wholesale pricing is on most items. But elsewise, just go with the 60-65% rule, you will be pretty close. Of course you need to take your own costs in to account. Do not try to compete against huge growers who produce in volume, they will out compete you on price every time, you need to out compete them on quality, and convince your customers that your product is superior to run of the mill products. Do not get sucked into the price lowering game, stand your ground on a price. May not be fun initially, but wholesale buyers will try to get you down every chance they get. Once they know where you stand they just leave you to set your price. They will grumble, but they will not push you on the issue. The key is to get customer loyalty. If you have customers harassing wholesalers for your product, they will have no choice but to give in.

8
General Discussion / Re: Marketing & Sales
« on: November 02, 2017, 09:55:11 PM »
I would start by going to a grocery store and pricing their vegetables. There is also a USDA website that gives daily prices for most vegetables that are grown "regular" and organic. Depending on where you live there may be a wholesale distributer and you might be able to obtain prices from them. These are the 2 places  where I would look.

9
General Discussion / Entertainment for the garlic growers
« on: October 12, 2017, 09:34:44 PM »
I thought you might like to plant by music'
https://youtu.be/DBEW3nwqddU

10
Tools and Equipment / Re: Scovil Planter's Hoe
« on: October 06, 2017, 09:08:25 PM »
Do you have a picture of the hoe?

11
General Discussion / Re: Irradiated wheat straw???
« on: October 04, 2017, 01:05:40 AM »
That sounds like a good way to get pigweed, Thistle, Lambs Quarters, grass and other weeds in your garden.  It is often baled with the wheat straw. I use oak leaves and pine needles and when I turn it under I spread nitrogen n the leaves to prevent the decaying leaves from depleting the nitrogen in the soil that is available to my plants.

12
General Discussion / Re: Garlic selection and purchase
« on: October 03, 2017, 11:45:44 AM »

Thank you Boudreaux and Randy for your responses. Randy you are correct in the cost $15 to $22 per pound.  I always prefer locally produced as the plant becomes regionally/locally adapted. As you know that is one of the main reasons to engage in seed saving. Most sellers I found are in NY, Illinois or the northwest. I will tray a local farmers market. I appreciate the suggestion.
Dan

13
General Discussion / Re: L.E.D's
« on: October 03, 2017, 09:22:56 AM »
I know several market growers who use them in the Northwest in their green houses. They seemed pleased with their use.
Dan

14
General Discussion / Garlic selection and purchase
« on: October 02, 2017, 10:43:18 PM »
I know several of you plant Garlic and have been very successful in growing it. I would like to plant it this year. I live in Zone 8-9 in coastal Georgia and do not know where would be a good place to purchase garlic and which variety would grow well in my area. I want to purchase bulbs to plant and was thinking of planting the softneck but would be open to also planting hardneck.

15
General Discussion / Bradford Watermelon
« on: September 30, 2017, 08:21:50 PM »
The Bradford watermelon was propagated in South Carolina and has an interesting history. Nat and Bette Bradford are 6 generation family members growing this melon. The melon does not ship very well but has one of the highest sugar contents of any watermelon. Nat Bradford not only sells fresh melons but also watermelon pickles, molasses, and brandy. I have included 3 videos. 1st an interesting story about the melon.  2nd about Nat and Bette currently growing and the various products they get from the melon. (somewhat long but very interesting) 3rd How to tell the difference between male and female watermelon flowers.  I hope you find these as interesting as I did.
Bradford watermelon story
https://youtu.be/ljFJJ4kcNqU
https://youtu.be/8HoKR8PKFGI
https://youtu.be/U6Ah5YG3j8I

16
Tools and Equipment / Re: High wheel cultivator
« on: September 29, 2017, 11:39:11 PM »
My go to place is Agri-Supply. If there is not one near you look at their website.

17
Happy Hour / Re: Drivers License--?
« on: September 27, 2017, 01:32:42 PM »
Monroe,
 I commend your solution to the issue of license renewal. I see many demoralized individuals who have their keys or are not allowed to renew their license. The thought of the loss of the license is the loss of one's independence even if they choose not to drive. It is the psychological impact. The time will come to all of us if we live long enough that we should no longer drive. On the other hand there are the individuals who are impaired who drive and endanger themselves and/or others. These individuals need their keys taken and the car disabled. As part of the disease you are describing, which I refer to as "a thief in the night" because it slowly steals the person away, some individuals are not able to exercise good judgment because that part of the brain can be affected by the disease. Most individuals who I see that exercise poor judgement in driving do not have a loving partner to help lead them through the murky land of the unknown and unfamiliar future. The less stress and anxiety they have the fewer problems they will experience. Both stress and anxiety adversely affect memory and judgment. You are a fortunate couple to have each other.

18
Tools and Equipment / Sow Perfect Seeder
« on: September 26, 2017, 11:18:45 AM »
I saw this today and decided to purchase one for planting seeds in the cell planters. It seems to be simple and an easy planter for the gardener who wants to raise his own transplants. This is a video:
https://youtu.be/nJ2lSi01cuE

19
Happy Hour / Re: Amarillo and The Caprock
« on: September 23, 2017, 11:48:47 PM »
ksp313,
What is the name of the book you were referring to?

20
Homesteading Skills / Jambalaya Recipe - Easy crockpot recipe
« on: September 13, 2017, 05:54:10 PM »
Forgotten Jambalaya Recipe
During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
MAKES:
11 servings
TOTAL TIME:
Prep: 35 min. Cook: 4-1/4 hours
Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 11 servings.
Originally published as Forgotten Jambalaya in Taste of Home February/March 2008, p33 

Nutritional Facts

1 cup: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.

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