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Topics - NewKYhome

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General Discussion / What type plant is this?
« on: November 15, 2017, 02:09:55 PM »
I planted a row of Kale and this plant showed up and took off growing. I'm sure it is not Kale. I really don't know what it is and have not seen one before. So I wanted to see if you all could help me out and identify it.

It is a dull yellow or cream color.  The root is about the size of the circle you make with your thumb and first finger ~2 inches at the top.  The root is about 8 inches above the ground.  It has a look of a carrot but the leaves look more like a turnip - so I didn't think it was a carrot.  What do you folks think it is?  Is it edible?

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Homesteading Skills / PawPaw Gene's Cajun Candied Jalapenos
« on: October 25, 2017, 10:21:19 AM »
Reposting PawPawGene's post from another thread.

Hi friends,
This is a recipe for making Cajun Candied Jalapenos supplied to me by my friend Diana. These are slightly sweet, slightly sour, and as hot as you want to make them. If you want them hotter leave more seeds and the white membrane that holds the seeds. They are delish with crackers and cream cheese or on sandwiches. In fact they're great right out the jar.
"gene"


Cajun Candied Jalapenos
Diana Callahan
 

 
Ingredients
•   3 pounds fresh, firm, jalapeno peppers, washed , (1 pound with seeds included and 2 pounds de-seeded)
•   2 cups cider vinegar
•   6 cups white granulated sugar
•   ½ teaspoon turmeric
•   ½ teaspoon celery seed
•   3 teaspoons granulated garlic
•   1 teaspoon ground cayenne pepper
Instructions
1.   Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2.   Slice the peppers into uniform 1/4 inch rounds. Set aside.
3.   In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
4.   Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
5.   *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
6.   Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Notes:
Allow to mellow for at least two to four weeks. The peppers will “plump up” and age like fine wine.
The amount of seeded jalapenos controls the heat level of the finished product. This one is my personal favorite. You may prefer hotter .

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General Discussion / Moderator - New folder request
« on: October 24, 2017, 08:44:17 AM »
Hello Moderator.

I would like to start a new folder under the General Discussion tab called Recipes & Canning.

I see a lot of good recipes from a good many folks included in individual threads - like PawPaw Gene's Candied Jalapenos.  But finding that recipe would be difficult because it is not associated with the thread topic. I think it was under "What did you do in the Garden today" thread.   

Can you start another folder at the top if this page so we can have a quick place to go to when we are looking for a tried and true recipe from one of the folks on the Forum?  This way when that recipe is posted, we can start another thread in the Recipes & Canning folder with the info.

Thank you!

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General Discussion / Planting Garlic
« on: October 02, 2017, 03:17:57 PM »
My garlic bulbs have arrived and I plan to plant them this weekend and hope for some rain next week. I bought 3 different varieties to try and hopefully we'll really like a couple of them if not all!

Does anyone have any advise on what I should do or things I should avoid for a successful planting and harvest next summer?  I know many of you have a few years experience with yours.  I remember a picture of someone earlier with a wheel barrow full of them.

Thank you for any assistance.

 

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General Discussion / Side dressing Fall Vegetables
« on: September 28, 2017, 01:34:49 PM »
Does anyone side dress any of your fall vegetables?

If so, which ones do you do and what do you use to help them this fall?

Thank you!

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General Discussion / Texas Friends
« on: August 25, 2017, 04:25:25 PM »
Many prayers for all of you in Texas and in the path of Harvey.  Know they we are keeping you and your families safety in our thoughts and prayers.  May God bless you all.


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General Discussion / Christmas Pole Lima Beans
« on: July 24, 2017, 01:47:37 PM »
This year I expanded my garden on each end so I could try some items I had never tried before.  Some worked pretty good and some were pulled up after the first harvest and were a flop – at least for us.  I’ll put some of them in different threads.  Since this is one of my first posts - please let me know if this is too long or if I need to cut down on pictures.

One of the good news stories were Christmas Pole Lima beans.  We were pleasantly surprised how good these were.  They don’t really taste like a typical lima bean and to us they had a soft, creamy texture that is similar to a buttered potato.  I would recommend giving them a try if you have a spare row.  They seem to be in better shape with the SC 100 degree heat lately. I kept the first meal simple with just sautéed onions and garlic added to the beans so the flavor wasn’t masked to much.  I think next time we’ll add celery and okra with a little smoked paprika or meat of some kind.  It doesn’t take too many beans to make a meal.

I got a pound of the beans from Morgan County Seeds for $3.40 and there were more than enough for 2 – 50 ft rows.  I planted each side of the support fencing.  I planted them April 13th with my first harvest July 16th. 

Phaseolus limensis
Giant Speckled Christmas Lima Pole Bean (80 days) – excerpt from www.sustainableseedco.com

A heavy yielder, easy to shell, and is a reliable producer in hot, humid areas. Christmas Limas are related to the lima bean, similar to the giant Peruvian Lima but plumper. This is a large bean with a maroon batik pattern over a creamy background.

The Christmas Lima may be referred to as a speckled lima or butter bean. The bean is 7/8 long and maintains its markings after cooking.  The bean's chestnut flavor combined with its festive coloring are the reason for the name Christmas Lima.

The Christmas Lima has a buttery flavor and creamy texture. The lima's crisp nutty flavor- sometimes described as similar to chestnuts. The cooked texture is similar to that of a baked potato.  Source of information: Gary Joseph


They were easy to grow and are still producing well with no signs yet of slowing down.  The vines are somewhere close to 11 ft long.  Here are some pics of beans and we’ll do it in reverse order from this week back to March.

Here is the most important part – the Beans  are about the size of a quarter.  I have let them dry some before harvesting them.

Here is the support fence.  It is my old fence line before expanding this South side.  The posts are 8 ft tall with a cattle panel on the bottom and 4 ft of crop netting across the top.  I didn’t use any wire or rope on the top and will add that for last year.  It’s a 15ft run between posts and is much too much weight for supporting the beans.  I’ll have to add that next year.


Hope this isn’t too long and you’ll give them a try next year.

Thanks for all the welcomes

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