Harvesting vegetables
windberry zone5a BCCanada
5 years ago
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5 years agowindberry zone5a BCCanada
5 years agolast modified: 5 years agoRelated Discussions
Harvesting vegetable seeds
Comments (4)you have to let the plant go to seed first. It means sacrificing that cauli plant, as it is the unopened flower that we eat. Don't pick it then let it make a flower. From that flower you will get the seed. (same with broccoli, BTW)...See Moreharvesting vegetable bamboo
Comments (13)The bamboo that One green tree sales is a good varity for eating purpose. Bamboo should be harvested right before its tip break the soil. It is OK to harvest a little later, not too later though. When the shoot turn green, it passed the edible stage, too tough. There is special tool to dog up a bamboo shoot. When you located a bamboo (tip or a little mound), you insert the balde of the tool in angel down the soil to cut the bamboo off its root. For home gardener who only dig few bamboo shoot, you may just locate the shoot and dig down a little bit and break there. Commercial grower need to harvest the shoot as long as possible to maximize the weight so they want the whole thing. The sweet bamboo should be good with any stir fired pork dish. But you have to remove the cover first. But I will not recommend to eat it raw. You might develop kidney stones if you eat raw. Even though it can survive but not an idea condition to grow, Bamboo in the north does not grow as big as it grows in the south. My bamboo lost leaves in the winter time, but some of them will regrow from old cane, plus new grow from the shoots. It is invasive, need to put barrier around it , otherwise, it will pop up in your neighbor's yard. There is also none running type, clump type, not edible, but very decorative ....See Morelost pattern-crossstitch
Comments (2)I have one extra copy of that magazine. If you are interested I will sell for $3 (which includes the shipping). Email me at PeggyAull@hotmail.com if you want it....See MoreMenu reactions?
Comments (23)If it's a Sukkot thing, how about this persimmon and pomegranate salad? It's a very cheerful dish because of the colors and pomegranate is very much the Sukkot fruit: 1/2 cup pecan halves 3/4 cup orange juice, divided 2 teaspoons cornstarch 1 1/2 tablespoons honey 1/4 cup extra-virgin olive oil 1/2 lime, juiced 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste salt and ground black pepper to taste 1 (8 ounce) package herb salad mix 2 Fuyu persimmons, peeled and each cut into 8 pieces 1 large pomegranate, peeled and seeds separated Directions Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool. Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes. Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad. http://allrecipes.com/recipe/235229/persimmon-and-pomegranate-salad/?internalSource=rotd&referringId=1111&referringContentType=recipe%20hub&clickId=cardslot%201...See Morewindberry zone5a BCCanada
5 years agolast modified: 5 years agojacoblockcuff (z5b/6a CNTRL Missouri
5 years agowindberry zone5a BCCanada thanked jacoblockcuff (z5b/6a CNTRL Missouriwindberry zone5a BCCanada
5 years agolast modified: 5 years agowindberry zone5a BCCanada
5 years agolast modified: 5 years agowindberry zone5a BCCanada
5 years ago
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