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Topics - Daniel Grant

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This is a free be that looks to have good usable information. You need to Google
Southeastern U.S. 2018 Vegetable Crop Handbook  And you can download the Handbook.

For various reasons I am late tilling and planting my large garden. I have read Donald's planting time lines and wonder if I can still plant peas, pole beans, corn, okra, squash, melons over the next 2 weeks. What is your opinion? I live in coastal Georgia zone 8.

General Discussion / Onion - Seed - Planting
« on: May 14, 2018, 09:33:05 PM »
I was thinking about planting onion seeds and growing my own sets for next year. I cannot find out when to plant the seeds in Coastal Georgia zone 8. Hopefully one of you can answer this question. Also when do you plant the Matador Shallot seed in zone 8 - 9. They were recommended by the Louisania Ag Dept but I could not find out when to plant the seeds. I appreciate your assistance.

General Discussion / Corn and grass duking it out - corn losing
« on: April 26, 2018, 10:39:54 PM »
I want to use a pre-emergent herbicide when I plant my corn and bot sure what to use. Last year the grass tried to choke everything. The feed and seed/farm supply said the local farmers were using Atrazine. I will use this on a bit more than a 1/4 acre area where I will plant only 3 kinds of corn. I hate to use chemicals but conventional methods did not work last year. I feel with a little help this year I can control it next year with mechanical methods.

Tools and Equipment / Ford 3000 Tractor what do you think?
« on: March 24, 2018, 11:08:55 PM »
I have been looking for a bigger tractor than my old 21 hp Kubota and found a Ford 3000 which is a 45hp diesel tractor. This one runs good and PTO and lift are in good working order. It has a drip from the injector pump which is not a cheap item to replace, New Ford pump is $738.00 and an after market pump is about $480.00. It comes with a new Tractor Supply scrape blade ($250) and an old but serviceable box blade. I have him at $3000 but may be able to get him down to $2800 or $2900. With the 2 implements this would be about $2400 to $2500 for the tractor. The hour meter stopped at 1800 hours and I would estimate 2000 to 2200 hours which would indicate many more good hours left. I just want it to pull a disc harrow, turning plow and or my 48 inch tiller for the garden (a bit less that an acre). I may use it with my 5 foot bush hog and finish mower to mow my friend's grass where my big garden is. If I ever locate the place I want I might use it for other things. Even with replacing the injector pump it seems like a pretty fair to good deal to me. Also these Fords seem to hold their value. I was wondering what you thought? Are any of youf you familiar with this tractor?
I look forward to reading your comments.

General Discussion / New FSMA Produce Safety Rules
« on: February 17, 2018, 01:27:06 PM »
I know these rules will not affect most of us but I thought you might like to know about them and who would be affected.

General Discussion / Why Southern Biscuits are better
« on: January 31, 2018, 01:06:24 AM »
Southern cooks have several tricks up their sleeves when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. One not-so-secret ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had ready access to its special flour for a long time.
So why is soft wheat flour so magical when it comes to making biscuits? Simply put, it all comes down to gluten. Gluten is the material that gives things like breads and cakes their elasticity and structure, and it gets formed when water mixes with flour and causes the proteins to bond together. So, since hard wheat flour (bread flour) has about twice as much protein as soft wheat flour, it will yield more gluten and make a chewier final product. That does not make a tender biscuit!
With less protein and therefore weaker gluten formation, soft wheat is ideal for making biscuits and other items with a delicate texture. It gets milled into pastry flour, which is composed of 9-10% protein, giving it slightly more strength than cake flour (ideal for fine-crumbed cakes and muffins) but making it less sturdy than bread or all-purpose flour, which make wonderfully chewy breads. The gluten formed from the use of pastry flour yields a flaky biscuit with just the right amount of structure.
Interestingly, the go-to product for many Southern cooks is an all-purpose flour made by White Lily, though it is essentially pastry flour because it has a very low protein content. If you can't find White Lily all-purpose flour or any pastry flour at your grocery store, make your own version with equal parts cake flour and all-purpose flour. Bear in mind that even armed with the magic of pastry flour, making flawless biscuits takes an incredible amount of experience. This is a case where practice truly makes perfect!

General Discussion / The World Has Changed
« on: January 03, 2018, 03:02:46 PM »
Greetings from Frigid Coastal Georgia. We are under an emergency condition from the governor due to the weather. It began raining at 6:00 this morning when it was 27 degrees in Coastal Georgia. The rain quickly turned to Ice and tree limbs and bushes began to bend. The rain and sleek quickly changed to snow and shortly I had more than an inch on the ground and it was still furiously snowing.  Power began to flicker and then went off for about 2 hours before being restored. ( I salute the power workers for braving the cold conditions) The only thing I can see in my garden is the tops of onion and garlic plants above the snow. My grapefruit and orange trees are going to have to struggle to pull through this. I know cold damage depends a lot on if it warms up to 40s or above during the day but it is not going to happen today. I hope the snow and ice insulates the plants from the frigid conditions. My sailboat and dock look like a scene from Canada. My dog went out for his morning wizzz and froze in his tracks before spinning around and leaping for the door. He has never experienced cold crunchy substances under his paws before.  This storm has called so much clamor among the locals you would think Sherman was here for a return visit.

What conditions have you in Florida, Alabama and Louisianna experienced ?

General Discussion / Cultivating Vegetables 9 mechanical approaches
« on: December 22, 2017, 09:45:13 AM »
I know during the winter everyone begins to get cabin fever and begins to read their new seed catalogs while their minds drift off contemplating how to manage those pesky weeds.  Here is a YouTube series of 9 that discusses various ways used. Thought you might find it interesting while sitting in front of the fire with your favorite hot chocolate toddy.
I also want to wish each and every one of you a very memorable Christmas and a prosperous New Year.

General Discussion / Baby White Rice Popcorn Seed HELP!
« on: December 04, 2017, 02:18:11 PM »
I have been trying to locate seed for the Baby White Rice Popcorn. It is a small seed popcorn and pops without hulls that get in your teeth. I can find the Baby Rice popcorn for popping but if the corn has been mechanically dried, which most commercial popcorn is, the germination in nonexistent/won't germinate. I have scoured Google and multiple catalogs but cannot find the seed. I have also talked to commercial sellers of the popcorn but they do not grow it. I am hoping someone here would know of or be able to direct me to a source for the White Baby Rice Popcorn. I appreciate your help.

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
•   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
•   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.

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

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.

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

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:

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
11 servings
Prep: 35 min. Cook: 4-1/4 hours
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
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.

Tools and Equipment / David Bradley
« on: September 01, 2017, 12:15:44 PM »
I just purchased 4 David Bradley Tractors from a man older than me (he's 81) who did not plant a garden this year. He said he used them for 30+ years to plant and manage his garden. He would not sell just one. He wanted me to have all 4. They all run and he used them last year. They come with 10 different pieces of equipment including a planter. One of the "tractors" is the one with the larger engine with reverse and what I call "positraction." I was looking for a winter project to keep me from having cabin fever. I will probably keep two and sell two. Have any of you used a David Bradley in a past life? What was your experience?

Recipes / Apple-Blueberry Crumble
« on: August 24, 2017, 07:41:31 PM »
Apple-Blueberry Crumble
Servings 8
Author Emily Luchetti
•   5 red apples, such as Gala or Fuji (but not Red Delicious), peeled, cored, and cut into ½-inch cubes
•   1 1/2 pints blueberries
•   1/2 cup sugar
•   3 tbsp unbleached all-purpose flour
•   1/2 tsp kosher salt
•   1 1/2 cups unbleached all-purpose flour
•   1/2 cup sugar
•   1/4 tsp ground cinnamon
•   1/8 tsp kosher salt
•   12 tbsp cold unsalted butter, cut into 3/4-inch cubes
•   1 cup sliced almonds
1.   Preheat oven to 375°F. Make the filling: In a large bowl, combine apples, blueberries, sugar, flour, and salt; toss to combine. Spread evenly in a 9" by 13" baking dish.
2.   Make the topping: In a large bowl, combine flour, sugar, cinnamon, and salt. Using your fingers or a fork, work butter into flour mixture until mixture resembles small peas. Stir in almonds. Distribute crumble topping evenly over fruit.
3.   Bake until topping is golden and apples are soft, 35 to 40 minutes. Let crumble cool slightly before serving.

Recipes / Zippy Chicken Enchiladas Recipe
« on: August 20, 2017, 07:18:01 PM »
Zippy Chicken Enchiladas Recipe
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
10 servings
Prep: 15 min. Bake: 35 min.
10 servings
Prep: 15 min. Bake: 35 min.
•   1 can (16 ounces) refried beans
•   10 flour tortillas (8 inches), warmed
•   1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•   1 cup (8 ounces) sour cream
•   3 to 4 cups cubed cooked chicken
•   3 cups (12 ounces) shredded cheddar cheese, divided
•   1 can (15 ounces) enchilada sauce
•   1/4 cup sliced green onions
•   1/4 cup sliced ripe olives
•   Shredded lettuce, optional
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16
Nutritional Facts
1 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 29g protein

Homesteading Skills / USDA Pecan Pie Recipe
« on: August 15, 2017, 02:30:27 PM »
This is a recipe for pecan pie from the 1965 edition of the Farm Journal's Complete Pie Cookbook.  I have used it for years and keep coming back to it.  My friend's claim it's the best pecan pie they have ever had.


4 eggs
1 cup sugar
1/8th tsp. salt
1 1/2 c. dark corn syrup
2 T. plus 1 tsp. melted butter
1 tsp. vanilla
1 c. pecan halves (I usually put in a little more.)

Preheat oven to 350 degrees. Beat eggs just until blended, not frothy. Add sugar, salt and corn syrup.  Add cooled melted butter and vanilla, mixing just enough to blend.  Spread nuts in bottom of pie shell.  Pour in filling.
Place pie in oven. Reduce heat to 325 degrees, at once.  Bake 50 to 60 minutes. Makes 8 to 10 servings.

I use the rolls of Pillsbury Pie crust sheets or pre made pie crusts.  Somebody told me the Public's brand was good and flakey but I haven't tried it.

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