An embarrassment of ... riches?
IdaClaire
8 years ago
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IdaClaire
8 years agoRelated Discussions
An embarrassment of riches -- extra lettuce seeds!
Comments (3)I would like a pack, you have had a streak of good luck, I hope that it continues for your harvest. Thats a very generous offer, I'll send an email. Good gardening, Mary...See MoreMy Heartfelt Appreciation
Comments (8)Juliet, what a great post! I have so many of the same experiences. This year is the first year that my procrastination self got into OGRs. (As an aside, I took an adult ed class once on 'time management' (hee, hee, hee). While I still have the same time management skill set, I did learn why. Perfectionism leads to Procrastination which leads to Paralysis. To those that this applies, saved you $20 ;-) Anyway, the 'GramHat' siren song of Jeri's finally got me to get off my kester and Vintage was my drug of choice since they're on my coast - and now three orders this year am not sorry, they've been awesome. Oh, yeah, and let's not forget the one from Ashdown. The scientist in me figured if I just plug in to their search engine strong scent and good rebloom, I'd have a good starting list. Then on top of the list I put the 'found' ones figuring they'd be the most resistant and drought tolerant. This was a great 'starting' point (I've so had a lot of stress this year. If you don't buy plants when you're under stress, raise your hand... ok, you there in the back, why not?). I also found that using this strategy gave me a list that pretty much corresponds with most of your near and dear. I did good! ;-) Now I've got a great 'stable' as my basis. I can't wait for next spring, but even more, I can't wait for the one after that!!! Thanks everybody!...See MoreAn Embarrassment of Riches
Comments (4)Patty Two Years ago I had that problem. I juiced a lot of Page, Monreal Clementine, and others. I put them in 64 oz juice bottles, in the chest freezer, I use to store fish. (Needs to be very cold.) Four months later it was flat, tasteless. What did I do wrong?...See MoreFreeze Radichhio?
Comments (2)Italian cooks often used escarole and various chicories as cooked greens in recipes. I've seen Lydia Bastianich make an escarole and lemon soup, with a chicken stock base and rice, which sounded pretty good -- it might be on her website, do a google search for 'Lydia's Italy'. Mary Anne Esposito did an escarole and cheese filling for ravioli on 'Ciao Italia' -- try googling that as well, or go to one of the cooking sites like recipezaar.com and see what pops up. However, radicchio will store for at least a couple moths, and, if conditions are right, for the winter, if you bury it below the frost line in a pit lined with straw, similar to the way cabbbage can be stored. The key seems to be keeping the pit dry, so that the straw remains light and fluffy and the heads don't rot. If you try this, pull it and leave the roots on. I'd do this very late, just before it's going to freeze up and ruin the raddichio. Worked for me when I tried it a few years ago -- did a pit with cabbages, some root veggies, radicchios, chinese cabbage, etc. Dennis...See Moretibbrix
8 years agoIdaClaire
8 years agoUser
8 years agolast modified: 8 years agoIdaClaire
8 years agoIdaClaire
8 years agolast modified: 8 years ago
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