Transplanting volunteers
docmom_gw
10 years ago
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david883
10 years agogardenweed_z6a
10 years agoRelated Discussions
offer of artichoke seeds for SASE
Comments (12)Artichoke Raviolis Use round or square gyoza or shu mai wrappers (or wonton) Use corn starch mixed with water to make the 'glue' to seal them Use two wrappers per ravioli unless you want to fold them into triangles or half moons to make them small. Artichoke filling 1 1/2 cups mashed artichoke pulp (steam 5-6 medium artichokes) 1 cup ricotta cheese 1/2 cup grated Parmesan 1 raw garlic clove and 1/2 cup flat parley leaves, finely chopped salt to taste black pepper to taste Mix everything up really well. It helps to cook the artichokes very well so the pulp is very soft and easy to take out and mash. Sauce: olive oil Salt and black freshly ground pepper Garlic (3-4 cloves) Fresh tomatoes, peeled and chopped (to make ~2 cups) Vegetable broth (1-2 cups) Dried marjoram to taste Good Parmesan grated for top Sautee garlic in olive oil making sure you do not burn it and right away add chopped tomatoes, salt, marjoram and allow it to cook to become a fresh looking tomato sauce. Use the broth to thin it to the desired consistency. The sauce will thicken when baking so start with a little thinner than desired sauce. Make sauce for chosen raviolis, use a flat not too deep pan (you will be placing one ravioli deep, so it will be shallow). Put enough sauce on pan and place assembled raviolis on it. To assemble put about 1 tbs of filling on a square, moisten both surfaces that will seal, shape filling into a square and place top wanton wrapper on top, sealing it into a pouch. I use a fork and seal them this way. Practice with a couple and the third one should come out right! Place the assembled raviolis on the sauces (already on the flat pan) and when they are all assembled pour the rest of the sauce on top and the grated Parmesan on top. Bake at 375 for only 15-25 minutes (look at it after 15 minutes and decide if done, or it need 5 or 10 more minutes). Should be golden but of course not burnt. Yes, the wanton wrappers (ravioli paste shells) will cook in the sauce, no problem....See Moretransplanting volunteer red oak
Comments (7)Well, I'm tap rooted, check it an see, I've got roots down to 100 and 3' Come on baby, can you do more than dig? I'm tap rooted, tap rooted Now that our musical interlude is over ... when I dig out something like that, I try to get as much as possible of the tap root, but often it isn't possible to get a significant portion of it. You just have to do the best you can, and at some point cut it off cleanly -- DON'T hack at it with the shovel, which can end up with it being a big, frayed mess. And, I DO believe that a wounded tap root should have the wound dipped into a fungicide like Captan or even Rootone F before replanting -- I think that does help survival....See MoreAnother rainout
Comments (1)We lucked out weather wise this week, but the past month I've felt just like you do....when I find a pocket of time - it's cold and rainy. It's so discouraging when you want to get GOING already!And then to add insult to injury, you come on the forum and a newbie in zone 2 or something has germination in some great tropical plant! (smile). Ah well, spring always always comes. It's peeking it's head out here....I'll try to tell the sunshine to get over to your place! Nancy...See Moretransplanting volunteer Platanus seedlings
Comments (28)Man, as I was reading this for the first time I really got pumped up to see new pics of the what I thought would be 20' beauties! I hate that you lost them but now you have more room to plant something else ;^) I do wonder why the winter killed them, though. I would think they should be perfectly hardy in your z7 MD. We have had a few large sycamores in our neighborhood leaf out weakly for a couple of years then not leaf out at all. Curious if it is something similar at play......See Moredonna_in_sask
10 years agoaachenelf z5 Mpls
10 years agoterrene
10 years agodocmom_gw
10 years ago
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