September week 2, COLDFRONT!
AmyinOwasso/zone 6b
3 years ago
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AmyinOwasso/zone 6b
3 years agojlhart76
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Garden Pics - week of September 24th
Comments (10)Doris, your Easter Lily, how cool is that! I'm going to try one next Easter now ;) Nice photos everyone, here are some of mine.... Ornamental Cabbage & Kales are started to show their true colours. Osaka Red Orn Cabbage Pennisetum setaceum Fountain Grass, I just love this annual Ornamental grass, looks great this time of year. Verbena bonariensis and Rudbeckia hirta ÂIndian Summer still perfoming. I'm going to do this combination again next year. Zinnia elegans ÂZowie! Yellow Flame & Panicum violaceum Panic Grass SOLANUM atropurpureum, it's TALL this year! Aster dumosus 'Anneke', Professor A Kippenberg should be blooming soon too. Persicaria polymorpha in the background, pink/red tones in the fall & Heliopsis helianthoides. EUPHORBIA myrsinites Donkey Tail Spurge in the rock garden, started indoors by seed, hope it makes the winter. Veronica whitleyi in the rock garden, putting on another flush of little flowers. Don't mind the grass clippings, I mowed the lawn yesterday ;) Osteospermum ÂOrange Symphony is loving the cool weather lately. Happy Fall Gardening! Sharon Here is a link that might be useful: Week of September 24th Photos...See More2nd Week of September's Blooms
Comments (6)Thanks Inga...I couldn't decide whether to put the C Marlow picture of just the bloom, or the one with the huge bee which was a little out of focus! The bee won...he was having a great time! I went to get a closer pic without using zoom, and it flew up out of the bloom, looked at me, and went tright back to what he was doing! haha You know everyone always asks me if I get stung very often because of all the flowers in my yard, and I always tell them that I rarely (maybe once every couple years) get stung because the bees are much more interested in the flowers than me :)...See MoreRecipes for Turnips and Rutabaga - Week 2 September 2013
Comments (16)Turnip Fries Ingredients: * 8 medium turnips (about 2 1/2 pounds) * 1/2 cup heavy cream * 1 teaspoon Splenda * 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg * 1 teaspoon freshly ground black pepper * 1/4 teaspoon salt (sea salt works best) * 1/4 cup grated Parmesan cheese * Olive oil spray * Lime juice Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry. Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice. ** some people like to sprinkle a little chili powder or cajun seasoning on for extra spice. Some recipes say to leave the skin on, feel free to try it either way, I think the skin makes them rubbery and more tart. Makes 8 servings. Approximately 4.5 carbohydrate grams per serving. I don't remember where I got that recipe but I liked them. Crab Bisque The Soup Nazi's Crab Bisque Ingredients: * 4 pounds snow crab clusters (legs) * 4 quarts water (16 cups) * 1 small onion, chopped * 1 1/2 stalks celery, chopped * 2 cloves garlic, quartered * 2 small turnips, peeled, chopped * 1/4 cup fresh chopped Italian parsley * 2 teaspoons mustard seed * 1 tablespoon chopped pimento * 1/2 teaspoon coarse ground pepper * 2 bay leaves * 1/3 cup sugar-free tomato sauce * 2 tablespoons half and half * 1/4 cup unsalted butter * 1/4 teaspoon thyme * 1/8 teaspoon basil * 1/8 teaspoon marjoram Remove all the crab meat from the shells and set it aside. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Note: This is a very slightly altered version of the soup that is Jerry's favorite from the Soup Nazi episode of Seinfeld. The recipe was naturally very low-carb. This is likely to be the best tasting crab bisque you've ever tasted and has no sugary fillers like commercial crab bisque. Makes 6 servings. 5 net grams of carbohydrate per serving....See MoreRecipes for Dried Beans - Week 4 September 2013
Comments (13)BLACK BEANS Serves: 8 1 lb dry black beans 1/2 cup extra virgin olive oil 1 large Spanish onion, diced 4 cloves garlic, finely chopped 1 green bell pepper, seeded and cut in quarters or diced 1 tsp dried oregano 2 bay leaves salt to taste Wash beans well and remove any bad beans and debris. Place beans in glass bowl and cover with water and soak overnight. Wash and seed bell pepper and cut in quarters. (You can chop it if you prefer, if you donâÂÂt like to eat it, but do like the flavor it lends, pull the quarters out before eating.). Dice onion and garlic (I use a garlic press). Place the beans with the water in which they soaked in 6 Qt pressure cooker. Add extra water if needed to have 1" over beans. Add the rest of the ingredients. Cook on high pressure for 20 minutes. Cool cooker quickly and check consistency of beans. If not tender enough close cooker and do another 10 minutes and check again. If there is too much liquid, leave cover off and boil to reduce some of the liquid. There should be some liquid, but it should not be thin and soupy. Some family members like to add a tablespoon of sherry vinegar before serving. Beans can be successfully frozen for a long time. Some cooks prefer to make a sofrito in the pressure cooker first, with the olive oil, onion, garlic. pepper and oregano before adding the beans and the bay leaf. It turns out well done either way ��" do whatever you prefer. If you like, remove about half of soup from pot and puree with a blender, and then return to pressure cooker. Adjust seasoning as needed. Add water if needed for desired consistency. Black bean soup may be served over rice and garnished with your choice of lime juice, sour cream, avocado, chopped onions, grated cheese, parsley or cilantro, tortilla chips or cornbread. For Crockpot: Soak beans overnight in crockpot, add veggies to the crock or sauté the veggies, then add to the crock. Add oregano, bay leaves, and salt and pepper. Simmer, stirring occasionally, for 3 hours on high or 6 hours on low or until beans are tender but not mushy. For Stovetop: Soak beans overnight in saucepan. Add veggies to the saucepan or sauté the veggies first, then add to the pan. Add oregano, bay leaves, and salt and pepper. Simmer 2 to 2 1/2 hours until beans are tender but not mushy. Stir several times each hour....See MoreAmyinOwasso/zone 6b
3 years agoAmyinOwasso/zone 6b
3 years agoAmyinOwasso/zone 6b
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