Friday, October 31, 2014
JUST finished making a quart of a wonderful tasting new hot sauce: 1/2 ripe papaya, 1 peeled Meyer's Lemon, sea salt, roasted sesame oil, handful of green and red "Filipino Mexican Tree Peppers", 2 frozen Raja Puri bananas, several cloves of garlic all run through the blender and poured into a jar just emptied of a previous batch of green papaya kimchi to inoculate this sauce. I'll give it at least a week on my kitchen counter to ferment.
Thursday, October 30, 2014
Monday, October 27, 2014
For the umpteenth time, every single freakin' trash tree in my long southeast bed in back has been cut down to a stub. Now that the vast number of trees they suckered from in the lot east of me has (apparently) been removed, I'd reluctantly made peace with using a topical application of RoundUp on the inevitable regrowth from the stubs. But before I make that huge compromise of my values I'm trying something that occurred to me.....make a STRONG solution of potassium chloride (40 lb. bags at Lowe's water softener dept.....I buy torn marked down bags to give to my bananas) and spray it on the new growth since it is a true salt. If that fails, I'll try putting a few cups of the granules on each stub to leach down to the root zone. I've been fighting these suckers from that east lot since 1998 and I want them GONE!
Friday, October 24, 2014
Cracker's fur grows so fast and he is so heat sensitive, but once again the $148 professional clippers barely made a dent with the guides on, so for the third time I scalped him with the naked clipper...he cooperated wonderfully this time. Plus this time I did a better job of keeping it more even. Amazing how much fur came off. He is very heat sensitive so I think I will do this every 6 weeks or so. The first two times he struggled the whole time to get away...this time he calmly laid down, first on his belly, then on his back...I bet it took little more than 5 minutes. Mary Jo was right.....$148 for professional clippers as the groomer wanted $90 per hair cut!
Thursday, October 23, 2014
If none of the 4-5 Creole garlics I am trialing here set bulbs I'll be curious if it is due to my security lights and that of my neighbors plus two street lights as I gather that day length is the issue with alliums failing to bulb in Florida. A few of the folks I shared cloves with live in rural areas where I'm guessing there may be less light pollution. I guess we'll know by late next spring. I purchased the 4 in the pic from a family garlic farm out West, plus last July bought at Publix a garlic with purplish paper imported from Mexico...I call it "Publix Purple" and cloves are now planted along the outside rim of the baby pool garden that is home to my Allium canadense for several years now. "Cuban Purple" is now up and growing in another baby pool garden.
Tuesday, October 21, 2014
Lots of folks have tons of green papay now after that wet summer and are wondering how to use some as they wait for some to ripen. I use them to make excellent kimchi that has been a real hit at potlucks, like to add raw chunks to salads and stir fry and soups, have also pickled them with ginger roots. I also add them to smoothies as a very nutritious thickener. Just be sure to remove the peel and seeds as they are very bitter.
Monday, October 20, 2014
The Magenta Spreen lambs quarters that I got seeds of from ROOTS and that is now 6 feet tall in a back porch Water Wise Container Garden, has begun budding up just as Craig Hepworth said should happen...he says to expect it to self sow maniacally. And the self sown "Lagos Spinach" (Celosia argentea?) that Tom Carroll shared seeds of at a potluck here a few years ago that have thrived in 18 gallon Water Wise Container Gardens in my back east bed all summer have now begun to form bloom spikes....the edible leaves are so attractive as are the blooms that I'll scatter seeds in my front beds. Both are high in oxalates so I simmer the leaves in salted water with butter or coconut oil for 10-15 minutes before serving.
Wednesday, October 15, 2014
I love pickled ginger with home made sushi or even as a snack, but most have artificial sweeteners added, some have artificial color too. For a fraction of the cost of one bottle of store bought I made two quarts. I took someone's advice and added carrot for color and crunch. I opened up one jar last night...I can't believe how good it turned out! Not a fermented food this time, more along the line of refrigerator pickles. Now that I am growing 3 plants of culinary ginger, and one of galangal ginger in four 1/3 barrel Water Wise Container Gardens beneath my avocado tree, within a year I should never have to buy it again.
Sunday, October 12, 2014
Spraying Coke Classic on the weeds yesterday morning as a possible weed killer had no effect. Since it is 10X more acidic than white vinegar, I'll use the 2nd two liter bottle to make a scaled down version of that original home made weed killer with Dawn and Epsom salts that did quite a good job on my bricks driveway. But I'll wait until after Tuesday's rains. Paul Zmoda suggested I try the Coke when he saw I was seeking out phosphoric acid as a possible weed killer....Coke Classic has a pH of just 2.5 because of it. I've used it to remove mineral build up in my toilet bowl.
Thursday, October 9, 2014
Josh Jamison is a brilliant, passionate and truly decent young man who embraces and exudes the very best of both permaculture and his Christian faith. It is always a joy to see him and his delightful wife Emily at gardeners' gatherings.