Vegetable Broth, please recommend a good one
6 days ago
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vegetables not looking good--please help!
Comments (3)e planted tomatoes, squash, bell peppers, jalepeno, strawberries, cucumbers and onion. The onion are actually doing very well and are taking off like crazy Don't know where in KS you are located and KS basically has 2 different zones- 5b in the northern half and 6a in the south. Either way all of these crops have very different planting times. It is 10 -14 days too early for tomatoes, strawberries, and cukes unless they are under cover and it is 4-6 weeks too early for peppers and squash. Neither are spring crops, Onions are thriving because it is well into their ideal planting time so too early planting of several of the items on your list is probably the primary problem. The top inch or so was pretty dry. It is the moisture level at 4-6" down that counts, not the top inch. The top inch or so can be totally dry and still have plenty of moisture for the plant - especially with clay soils as they retain water for a long time. And, if you didn't harden off the transplants well first for at least a week before planting and then subject them to winds and full sun with no protection from either that will do them in too. Spring planting can be difficult at best so before doing it you really need to know proper methods for hardening off, protecting the plants, proper watering techniques, and most importantly proper planting times. I'd suggest buying some fresh tomato and pepper plants and keeping them inside or outside under shelter so you can replace the current ones. Your cucumbers can be direct seeded in 7-10 days and the squash can be direct seeded at the end of May. Hope this helps. Dave...See MoreHow long is chicken broth good?
Comments (12)Broth stored in the refrigerator with the fat layer intact does keep a lot longer than without the fat layer, in my experience. "Larding" is an old preservation technique that you might like to research. Without the fat layer, I don't keep broth in the refrigerator for more than 3-4 days. If I have freezer space, I freeze in various size milk cartons--from the 1/2 pint whipping cream size up to 1/2 gallon. These stack nicely due to their square shape, are free for the saving, can be re-used several times (disinfect with a little bleach in water), defrost in the microwave or peel away the carton & add to the pot in a frozen state. Label & date with a Sharpie (before filling to avoid problems using the Sharpie because of condensation on the carton.) And no worry about breaking. I staple the top closed before I freeze. Just remember to remove the staples if you defrost in the microwave. Often as not, I end up canning the broth because my freezer is full. Am on the lookout for a tall pressure canner that will accommodate 1/2 gallon sized jars since I often need 2 qts of broth when making soup--and I'd rather use half as many canning lids if possible. I know there are all sorts of warnings about canning 1/2 gallon sizes but, because broth isn't dense, I'm not especially worried about the risks....See MoreAn NPR Story About Homemade Vegetable Broth
Comments (6)I'd like to suggest the book, "Nourishing Broth", by Sally Fallon Morell and Kaayla T. Daniel, PhD,CCN --- for anyone interested in making all kinds of broth. Especially when it comes to treating different ailments and conditions. I always consider vegetable broth an opportunity to clean-out the vegetable drawer in my refrigerator, as well as my collection of peelings and cuttings during the week, not a specific combination or ingredients. When I was following the Macrobiotic Diet, vegetable broth was made every few days as vegetable peelings and cuttings quickly gathered in the covered container I kept them in in the refrigerator. It is a practice I follow to this day, and make vegetable broth at least once or twice a week. Cruciferous vegetables - cabbage, broccoli, and Brussels sprouts - can give a strong flavor, so keep in mind what you are going to use the vegetable broth for if it's a base ingredient. I'm not fond of peppers in my veg. broth, either. -Grainlady...See MoreChicken bone broth? Slow cooker? Vegetables?
Comments (39)We've had lots of discussions about the difference between stock and broth (not much, but "stock" usually refers to something used as an ingredient and broth is used to mean a finished rich plain soup). We also talked about why "bone" up topic. Some are made with mostly bones and are cooked a very long time to get the minerals out of the bones. Others are made with mostly meat or meaty bones and are cooked for less time, until the meat is all cooked out and what bones there are have yielded flavor but aren't soft and/or friable unless they're tiny. A third option is made with mostly bones and vegetables, but not cooked long enough to really pull all the minerals out of the bones. The first one is "bone" because it's about the bones. And often broth because it's meant to be consumed straight as soup....See More- 6 days ago
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