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Today's harvest
Today's harvest
Here are the results of today's harvest from my garden. That is 1/2
of the chard in a 21 quart canner and the collards are in a 16"
colander. Now I have to get busy and start getting the stuff ready to
freeze or pickle (beets.)
http :// tinypic,com /view.php?pic=fx4d1z&s=3
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Here are the results of today's harvest from my garden. That is 1/2
of the chard in a 21 quart canner and the collards are in a 16"
colander. Now I have to get busy and start getting the stuff ready to
freeze or pickle (beets.)
http :// tinypic,com /view.php?pic=fx4d1z&s=3
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Re: Today's harvest
In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:
> That is 1/2
> of the chard in a 21 quart canner
This is how much chard, and you're doing what with it?
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:
> That is 1/2
> of the chard in a 21 quart canner
This is how much chard, and you're doing what with it?
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
Re: Today's harvest
On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
wrote:
>In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
>> That is 1/2
>> of the chard in a 21 quart canner
>
>This is how much chard, and you're doing what with it?
\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
wrote:
>In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
>> That is 1/2
>> of the chard in a 21 quart canner
>
>This is how much chard, and you're doing what with it?
\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Re: Today's harvest
In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:
> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
> wrote:
>
> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> > The Cook <susan_r23666@yahoo,com > wrote:
> >
> >> That is 1/2
> >> of the chard in a 21 quart canner
> >
> >This is how much chard, and you're doing what with it?
>
> \
> Since 1/2 of the chard we picked this morning fit in a 21 quart
> canner, the total amount of chard was 42 quarts. By the time is
> blanched I have about 24 cups going into the freezer. There is about
> 8 or so cups that will be sauteed with onion and garlic tonight.
If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:
> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
> wrote:
>
> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> > The Cook <susan_r23666@yahoo,com > wrote:
> >
> >> That is 1/2
> >> of the chard in a 21 quart canner
> >
> >This is how much chard, and you're doing what with it?
>
> \
> Since 1/2 of the chard we picked this morning fit in a 21 quart
> canner, the total amount of chard was 42 quarts. By the time is
> blanched I have about 24 cups going into the freezer. There is about
> 8 or so cups that will be sauteed with onion and garlic tonight.
If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
Re: Today's harvest
On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
wrote:
>In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>> wrote:
>>
>> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>> > The Cook <susan_r23666@yahoo,com > wrote:
>> >
>> >> That is 1/2
>> >> of the chard in a 21 quart canner
>> >
>> >This is how much chard, and you're doing what with it?
>>
>> \
>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>> canner, the total amount of chard was 42 quarts. By the time is
>> blanched I have about 24 cups going into the freezer. There is about
>> 8 or so cups that will be sauteed with onion and garlic tonight.
>
>If you don't mind. It sounds like you're pasteurizing and canning,
>and then putting the chard in the freezer. Couldn't you just blanche it
>(3 - 6 min) and put it into freezer bags?
The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.
I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
wrote:
>In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>> wrote:
>>
>> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>> > The Cook <susan_r23666@yahoo,com > wrote:
>> >
>> >> That is 1/2
>> >> of the chard in a 21 quart canner
>> >
>> >This is how much chard, and you're doing what with it?
>>
>> \
>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>> canner, the total amount of chard was 42 quarts. By the time is
>> blanched I have about 24 cups going into the freezer. There is about
>> 8 or so cups that will be sauteed with onion and garlic tonight.
>
>If you don't mind. It sounds like you're pasteurizing and canning,
>and then putting the chard in the freezer. Couldn't you just blanche it
>(3 - 6 min) and put it into freezer bags?
The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.
I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Re: Today's harvest
In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:
> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
> wrote:
>
> >In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
> > The Cook <susan_r23666@yahoo,com > wrote:
> >
> >> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
> >> wrote:
> >>
> >> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> >> > The Cook <susan_r23666@yahoo,com > wrote:
> >> >
> >> >> That is 1/2
> >> >> of the chard in a 21 quart canner
> >> >
> >> >This is how much chard, and you're doing what with it?
> >>
> >> \
> >> Since 1/2 of the chard we picked this morning fit in a 21 quart
> >> canner, the total amount of chard was 42 quarts. By the time is
> >> blanched I have about 24 cups going into the freezer. There is about
> >> 8 or so cups that will be sauteed with onion and garlic tonight.
> >
> >If you don't mind. It sounds like you're pasteurizing and canning,
> >and then putting the chard in the freezer. Couldn't you just blanche it
> >(3 - 6 min) and put it into freezer bags?
>
> The chard was in the boiling water bath canner while I was processing
> the rest of it since that is the largest container I have and it
> wouldn't all fit in the sink. It was not being cooked in it.
>
> I blanched it in small quantities for 2 minutes, chilled it and bagged
> it in FoodSaver bags. It is now in the freezer and I will seal the
> bags when it is frozen (or when one of us remembers it is there.) Now
> time to do the 20 quarts of collards. Can't decide whether I want to
> preserve the beet greens or not.
Thanks
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
The Cook <susan_r23666@yahoo,com > wrote:
> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
> wrote:
>
> >In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
> > The Cook <susan_r23666@yahoo,com > wrote:
> >
> >> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
> >> wrote:
> >>
> >> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> >> > The Cook <susan_r23666@yahoo,com > wrote:
> >> >
> >> >> That is 1/2
> >> >> of the chard in a 21 quart canner
> >> >
> >> >This is how much chard, and you're doing what with it?
> >>
> >> \
> >> Since 1/2 of the chard we picked this morning fit in a 21 quart
> >> canner, the total amount of chard was 42 quarts. By the time is
> >> blanched I have about 24 cups going into the freezer. There is about
> >> 8 or so cups that will be sauteed with onion and garlic tonight.
> >
> >If you don't mind. It sounds like you're pasteurizing and canning,
> >and then putting the chard in the freezer. Couldn't you just blanche it
> >(3 - 6 min) and put it into freezer bags?
>
> The chard was in the boiling water bath canner while I was processing
> the rest of it since that is the largest container I have and it
> wouldn't all fit in the sink. It was not being cooked in it.
>
> I blanched it in small quantities for 2 minutes, chilled it and bagged
> it in FoodSaver bags. It is now in the freezer and I will seal the
> bags when it is frozen (or when one of us remembers it is there.) Now
> time to do the 20 quarts of collards. Can't decide whether I want to
> preserve the beet greens or not.
Thanks
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
Re: Today's harvest
In article
<wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
Billy <wildbilly@getthe,net > wrote:
> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
> > On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
> > wrote:
> >
> > >In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
> > > The Cook <susan_r23666@yahoo,com > wrote:
> > >
> > >> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
> > >> wrote:
> > >>
> > >> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> > >> > The Cook <susan_r23666@yahoo,com > wrote:
> > >> >
> > >> >> That is 1/2
> > >> >> of the chard in a 21 quart canner
> > >> >
> > >> >This is how much chard, and you're doing what with it?
> > >>
> > >> \
> > >> Since 1/2 of the chard we picked this morning fit in a 21 quart
> > >> canner, the total amount of chard was 42 quarts. By the time is
> > >> blanched I have about 24 cups going into the freezer. There is about
> > >> 8 or so cups that will be sauteed with onion and garlic tonight.
> > >
> > >If you don't mind. It sounds like you're pasteurizing and canning,
> > >and then putting the chard in the freezer. Couldn't you just blanche it
> > >(3 - 6 min) and put it into freezer bags?
> >
> > The chard was in the boiling water bath canner while I was processing
> > the rest of it since that is the largest container I have and it
> > wouldn't all fit in the sink. It was not being cooked in it.
> >
> > I blanched it in small quantities for 2 minutes, chilled it and bagged
> > it in FoodSaver bags. It is now in the freezer and I will seal the
> > bags when it is frozen (or when one of us remembers it is there.) Now
> > time to do the 20 quarts of collards. Can't decide whether I want to
> > preserve the beet greens or not.
>
> Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.
I am still in awe of how early the tomatoes have started to bloom.
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
In article
<wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
Billy <wildbilly@getthe,net > wrote:
> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
> The Cook <susan_r23666@yahoo,com > wrote:
>
> > On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
> > wrote:
> >
> > >In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
> > > The Cook <susan_r23666@yahoo,com > wrote:
> > >
> > >> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
> > >> wrote:
> > >>
> > >> >In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
> > >> > The Cook <susan_r23666@yahoo,com > wrote:
> > >> >
> > >> >> That is 1/2
> > >> >> of the chard in a 21 quart canner
> > >> >
> > >> >This is how much chard, and you're doing what with it?
> > >>
> > >> \
> > >> Since 1/2 of the chard we picked this morning fit in a 21 quart
> > >> canner, the total amount of chard was 42 quarts. By the time is
> > >> blanched I have about 24 cups going into the freezer. There is about
> > >> 8 or so cups that will be sauteed with onion and garlic tonight.
> > >
> > >If you don't mind. It sounds like you're pasteurizing and canning,
> > >and then putting the chard in the freezer. Couldn't you just blanche it
> > >(3 - 6 min) and put it into freezer bags?
> >
> > The chard was in the boiling water bath canner while I was processing
> > the rest of it since that is the largest container I have and it
> > wouldn't all fit in the sink. It was not being cooked in it.
> >
> > I blanched it in small quantities for 2 minutes, chilled it and bagged
> > it in FoodSaver bags. It is now in the freezer and I will seal the
> > bags when it is frozen (or when one of us remembers it is there.) Now
> > time to do the 20 quarts of collards. Can't decide whether I want to
> > preserve the beet greens or not.
>
> Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.
I am still in awe of how early the tomatoes have started to bloom.
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
Re: Today's harvest
sometime in the recent past Billy posted this:
> In article
> <wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
> Billy <wildbilly@getthe,net > wrote:
>
>> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
>> The Cook <susan r23666@yahoo,com > wrote:
>>
>>> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
>>> wrote:
>>>
>>>> In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>
>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>>>>> wrote:
>>>>>
>>>>>> In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>
>>>>>>> That is 1/2
>>>>>>> of the chard in a 21 quart canner
>>>>>> This is how much chard, and you're doing what with it?
>>>>> \
>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>> blanched I have about 24 cups going into the freezer. There is about
>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>> and then putting the chard in the freezer. Couldn't you just blanche it
>>>> (3 - 6 min) and put it into freezer bags?
>>> The chard was in the boiling water bath canner while I was processing
>>> the rest of it since that is the largest container I have and it
>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>
>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>> preserve the beet greens or not.
>> Thanks
> Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
> as an accompaniment to our dinner, the other 1/4 used in salad). Two
> lettuces replaced the chard in the garden. This morning I picked two
> strawberries and shared with my significant other. Five anise came out
> of the germinator. Yesterday I finished planting 26 Dent corn and
> 6 Mammoth sunflowers. Temps are cooling here and I covered the
> peanuts with a clear plastic hood so they would stay warm.
>
> I am still in awe of how early the tomatoes have started to bloom.
Do you use raw chard in your salad and is it just the leaf or stalk too?
Never considered eating it raw. Funny the ruts one can get into.
--
Wilson N45 W67
sometime in the recent past Billy posted this:
> In article
> <wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
> Billy <wildbilly@getthe,net > wrote:
>
>> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
>> The Cook <susan r23666@yahoo,com > wrote:
>>
>>> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
>>> wrote:
>>>
>>>> In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>
>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>>>>> wrote:
>>>>>
>>>>>> In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>
>>>>>>> That is 1/2
>>>>>>> of the chard in a 21 quart canner
>>>>>> This is how much chard, and you're doing what with it?
>>>>> \
>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>> blanched I have about 24 cups going into the freezer. There is about
>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>> and then putting the chard in the freezer. Couldn't you just blanche it
>>>> (3 - 6 min) and put it into freezer bags?
>>> The chard was in the boiling water bath canner while I was processing
>>> the rest of it since that is the largest container I have and it
>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>
>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>> preserve the beet greens or not.
>> Thanks
> Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
> as an accompaniment to our dinner, the other 1/4 used in salad). Two
> lettuces replaced the chard in the garden. This morning I picked two
> strawberries and shared with my significant other. Five anise came out
> of the germinator. Yesterday I finished planting 26 Dent corn and
> 6 Mammoth sunflowers. Temps are cooling here and I covered the
> peanuts with a clear plastic hood so they would stay warm.
>
> I am still in awe of how early the tomatoes have started to bloom.
Do you use raw chard in your salad and is it just the leaf or stalk too?
Never considered eating it raw. Funny the ruts one can get into.
--
Wilson N45 W67
Re: Today's harvest
Wilson wrote:
> sometime in the recent past Billy posted this:
>> In article
>> <wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
>> Billy <wildbilly@getthe,net > wrote:
>>
>>> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
>>> The Cook <susan r23666@yahoo,com > wrote:
>>>
>>>> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
>>>> wrote:
>>>>
>>>>> In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>
>>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>>>>>> wrote:
>>>>>>
>>>>>>> In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>>
>>>>>>>> That is 1/2
>>>>>>>> of the chard in a 21 quart canner
>>>>>>> This is how much chard, and you're doing what with it?
>>>>>> \
>>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>>> blanched I have about 24 cups going into the freezer. There is about
>>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>>> and then putting the chard in the freezer. Couldn't you just
>>>>> blanche it (3 - 6 min) and put it into freezer bags?
>>>> The chard was in the boiling water bath canner while I was processing
>>>> the rest of it since that is the largest container I have and it
>>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>>
>>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>>> preserve the beet greens or not.
>>> Thanks
>> Not to be thought a slacker, yesterday I harvested a chard (3/4 was
>> used as an accompaniment to our dinner, the other 1/4 used in salad). Two
>> lettuces replaced the chard in the garden. This morning I picked two
>> strawberries and shared with my significant other. Five anise came out
>> of the germinator. Yesterday I finished planting 26 Dent corn and 6
>> Mammoth sunflowers. Temps are cooling here and I covered the peanuts
>> with a clear plastic hood so they would stay warm.
>>
>> I am still in awe of how early the tomatoes have started to bloom.
> Do you use raw chard in your salad and is it just the leaf or stalk too?
> Never considered eating it raw. Funny the ruts one can get into.
>
Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but
when we cook it we use stalk and all. Sometimes we just graze on it as
we go through the garden.
Wilson wrote:
> sometime in the recent past Billy posted this:
>> In article
>> <wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
>> Billy <wildbilly@getthe,net > wrote:
>>
>>> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
>>> The Cook <susan r23666@yahoo,com > wrote:
>>>
>>>> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
>>>> wrote:
>>>>
>>>>> In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>
>>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>>>>>> wrote:
>>>>>>
>>>>>>> In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>>
>>>>>>>> That is 1/2
>>>>>>>> of the chard in a 21 quart canner
>>>>>>> This is how much chard, and you're doing what with it?
>>>>>> \
>>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>>> blanched I have about 24 cups going into the freezer. There is about
>>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>>> and then putting the chard in the freezer. Couldn't you just
>>>>> blanche it (3 - 6 min) and put it into freezer bags?
>>>> The chard was in the boiling water bath canner while I was processing
>>>> the rest of it since that is the largest container I have and it
>>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>>
>>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>>> preserve the beet greens or not.
>>> Thanks
>> Not to be thought a slacker, yesterday I harvested a chard (3/4 was
>> used as an accompaniment to our dinner, the other 1/4 used in salad). Two
>> lettuces replaced the chard in the garden. This morning I picked two
>> strawberries and shared with my significant other. Five anise came out
>> of the germinator. Yesterday I finished planting 26 Dent corn and 6
>> Mammoth sunflowers. Temps are cooling here and I covered the peanuts
>> with a clear plastic hood so they would stay warm.
>>
>> I am still in awe of how early the tomatoes have started to bloom.
> Do you use raw chard in your salad and is it just the leaf or stalk too?
> Never considered eating it raw. Funny the ruts one can get into.
>
Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but
when we cook it we use stalk and all. Sometimes we just graze on it as
we go through the garden.
Re: Today's harvest
sometime in the recent past George Shirley posted this:
> Wilson wrote:
>> sometime in the recent past Billy posted this:
>>> In article
>>> <wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
>>> Billy <wildbilly@getthe,net > wrote:
>>>
>>>> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>
>>>>> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
>>>>> wrote:
>>>>>
>>>>>> In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>
>>>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>>>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>>>
>>>>>>>>> That is 1/2
>>>>>>>>> of the chard in a 21 quart canner
>>>>>>>> This is how much chard, and you're doing what with it?
>>>>>>> \
>>>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>>>> blanched I have about 24 cups going into the freezer. There is
>>>>>>> about
>>>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>>>> and then putting the chard in the freezer. Couldn't you just
>>>>>> blanche it (3 - 6 min) and put it into freezer bags?
>>>>> The chard was in the boiling water bath canner while I was processing
>>>>> the rest of it since that is the largest container I have and it
>>>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>>>
>>>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>>>> preserve the beet greens or not.
>>>> Thanks
>>> Not to be thought a slacker, yesterday I harvested a chard (3/4 was
>>> used as an accompaniment to our dinner, the other 1/4 used in salad).
>>> Two
>>> lettuces replaced the chard in the garden. This morning I picked two
>>> strawberries and shared with my significant other. Five anise came
>>> out of the germinator. Yesterday I finished planting 26 Dent corn and
>>> 6 Mammoth sunflowers. Temps are cooling here and I covered the
>>> peanuts with a clear plastic hood so they would stay warm.
>>>
>>> I am still in awe of how early the tomatoes have started to bloom.
>> Do you use raw chard in your salad and is it just the leaf or stalk
>> too? Never considered eating it raw. Funny the ruts one can get into.
>>
> Chard is the only green we grow down here in SW Louisiana as it is the
> only one I actually enjoy eating. We use just the leaf in salads but
> when we cook it we use stalk and all. Sometimes we just graze on it as
> we go through the garden.
Although my grandfather always seemed to have chard in his garden, we never
ate the leaves - always just boiled the stalks and had them with a white
sauce with butter. Thanks
--
Wilson N45 W67
sometime in the recent past George Shirley posted this:
> Wilson wrote:
>> sometime in the recent past Billy posted this:
>>> In article
>>> <wildbilly-84393C.12342521052008@c-61-68-245-199.per.connect,net .au>,
>>> Billy <wildbilly@getthe,net > wrote:
>>>
>>>> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@4ax,com >,
>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>
>>>>> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@getthe,net >
>>>>> wrote:
>>>>>
>>>>>> In article <jjo83417gfugq1al053u8crrp6627arpd3@4ax,com >,
>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>
>>>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@getthe,net >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> In article <obf834l9ggj3pahij872bpldkn7e2iurbg@4ax,com >,
>>>>>>>> The Cook <susan r23666@yahoo,com > wrote:
>>>>>>>>
>>>>>>>>> That is 1/2
>>>>>>>>> of the chard in a 21 quart canner
>>>>>>>> This is how much chard, and you're doing what with it?
>>>>>>> \
>>>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>>>> blanched I have about 24 cups going into the freezer. There is
>>>>>>> about
>>>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>>>> and then putting the chard in the freezer. Couldn't you just
>>>>>> blanche it (3 - 6 min) and put it into freezer bags?
>>>>> The chard was in the boiling water bath canner while I was processing
>>>>> the rest of it since that is the largest container I have and it
>>>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>>>
>>>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>>>> preserve the beet greens or not.
>>>> Thanks
>>> Not to be thought a slacker, yesterday I harvested a chard (3/4 was
>>> used as an accompaniment to our dinner, the other 1/4 used in salad).
>>> Two
>>> lettuces replaced the chard in the garden. This morning I picked two
>>> strawberries and shared with my significant other. Five anise came
>>> out of the germinator. Yesterday I finished planting 26 Dent corn and
>>> 6 Mammoth sunflowers. Temps are cooling here and I covered the
>>> peanuts with a clear plastic hood so they would stay warm.
>>>
>>> I am still in awe of how early the tomatoes have started to bloom.
>> Do you use raw chard in your salad and is it just the leaf or stalk
>> too? Never considered eating it raw. Funny the ruts one can get into.
>>
> Chard is the only green we grow down here in SW Louisiana as it is the
> only one I actually enjoy eating. We use just the leaf in salads but
> when we cook it we use stalk and all. Sometimes we just graze on it as
> we go through the garden.
Although my grandfather always seemed to have chard in his garden, we never
ate the leaves - always just boiled the stalks and had them with a white
sauce with butter. Thanks
--
Wilson N45 W67
Re: Today's harvest
(big snip)
>>> Do you use raw chard in your salad and is it just the leaf or stalk too?
>>> Never considered eating it raw. Funny the ruts one can get into.
>>>
>> Chard is the only green we grow down here in SW Louisiana as it is the
>> only one I actually enjoy eating. We use just the leaf in salads but when
>> we cook it we use stalk and all. Sometimes we just graze on it as we go
>> through the garden.
> Although my grandfather always seemed to have chard in his garden, we
> never ate the leaves - always just boiled the stalks and had them with a
> white sauce with butter. Thanks
>
> --
> Wilson N45 W67
ok, so I'm a chard virgin....what does it taste like? how does it compare
to lettuce? Spinach? something else?
curious,
Kathi
(big snip)
>>> Do you use raw chard in your salad and is it just the leaf or stalk too?
>>> Never considered eating it raw. Funny the ruts one can get into.
>>>
>> Chard is the only green we grow down here in SW Louisiana as it is the
>> only one I actually enjoy eating. We use just the leaf in salads but when
>> we cook it we use stalk and all. Sometimes we just graze on it as we go
>> through the garden.
> Although my grandfather always seemed to have chard in his garden, we
> never ate the leaves - always just boiled the stalks and had them with a
> white sauce with butter. Thanks
>
> --
> Wilson N45 W67
ok, so I'm a chard virgin....what does it taste like? how does it compare
to lettuce? Spinach? something else?
curious,
Kathi
Re: Today's harvest
In article <58adndScs6fKj6vVnZ2dnUVZ_sudnZ2d@storm.ca>,
"Kathi Jones" <katjon@storm.ca> wrote:
> (big snip)
>
> >>> Do you use raw chard in your salad and is it just the leaf or stalk too?
> >>> Never considered eating it raw. Funny the ruts one can get into.
> >>>
> >> Chard is the only green we grow down here in SW Louisiana as it is the
> >> only one I actually enjoy eating. We use just the leaf in salads but when
> >> we cook it we use stalk and all. Sometimes we just graze on it as we go
> >> through the garden.
> > Although my grandfather always seemed to have chard in his garden, we
> > never ate the leaves - always just boiled the stalks and had them with a
> > white sauce with butter. Thanks
> >
> > --
> > Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
Beets.
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
In article <58adndScs6fKj6vVnZ2dnUVZ_sudnZ2d@storm.ca>,
"Kathi Jones" <katjon@storm.ca> wrote:
> (big snip)
>
> >>> Do you use raw chard in your salad and is it just the leaf or stalk too?
> >>> Never considered eating it raw. Funny the ruts one can get into.
> >>>
> >> Chard is the only green we grow down here in SW Louisiana as it is the
> >> only one I actually enjoy eating. We use just the leaf in salads but when
> >> we cook it we use stalk and all. Sometimes we just graze on it as we go
> >> through the garden.
> > Although my grandfather always seemed to have chard in his garden, we
> > never ate the leaves - always just boiled the stalks and had them with a
> > white sauce with butter. Thanks
> >
> > --
> > Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
Beets.
--
Billy
Bush Behind Bars
http :// www .youtube,com /watch?v=9KVTfcAyYGg&ref=patrick,net
http :// www .youtube,com /watch?v=l0aEo59c7zU&feature=related
Re: Today's harvest
Kathi Jones wrote:
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or stalk too?
>>>> Never considered eating it raw. Funny the ruts one can get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>> only one I actually enjoy eating. We use just the leaf in salads but when
>>> we cook it we use stalk and all. Sometimes we just graze on it as we go
>>> through the garden.
>> Although my grandfather always seemed to have chard in his garden, we
>> never ate the leaves - always just boiled the stalks and had them with a
>> white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
>
>
Tastes like a very mild spinach to me Kathi. I like it much better than
collards, mustard, or spinach.
Kathi Jones wrote:
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or stalk too?
>>>> Never considered eating it raw. Funny the ruts one can get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>> only one I actually enjoy eating. We use just the leaf in salads but when
>>> we cook it we use stalk and all. Sometimes we just graze on it as we go
>>> through the garden.
>> Although my grandfather always seemed to have chard in his garden, we
>> never ate the leaves - always just boiled the stalks and had them with a
>> white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
>
>
Tastes like a very mild spinach to me Kathi. I like it much better than
collards, mustard, or spinach.
Re: Today's harvest
"Kathi Jones" <katjon@storm.ca> wrote in message
news:58adndScs6fKj6vVnZ2dnUVZ_sudnZ2d@storm.ca...
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or stalk
>>>> too? Never considered eating it raw. Funny the ruts one can get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>> only one I actually enjoy eating. We use just the leaf in salads but
>>> when we cook it we use stalk and all. Sometimes we just graze on it as
>>> we go through the garden.
>> Although my grandfather always seemed to have chard in his garden, we
>> never ate the leaves - always just boiled the stalks and had them with a
>> white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
>
I've found tender young chard better tasting than spinnich and doesn't bolt
so quick down here in the heat.
m2cw
Edrena
"Kathi Jones" <katjon@storm.ca> wrote in message
news:58adndScs6fKj6vVnZ2dnUVZ_sudnZ2d@storm.ca...
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or stalk
>>>> too? Never considered eating it raw. Funny the ruts one can get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>> only one I actually enjoy eating. We use just the leaf in salads but
>>> when we cook it we use stalk and all. Sometimes we just graze on it as
>>> we go through the garden.
>> Although my grandfather always seemed to have chard in his garden, we
>> never ate the leaves - always just boiled the stalks and had them with a
>> white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
>
I've found tender young chard better tasting than spinnich and doesn't bolt
so quick down here in the heat.
m2cw
Edrena
Re: Today's harvest
Kathi Jones wrote:
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or
>>>> stalk too? Never considered eating it raw. Funny the ruts one can
>>>> get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is
>>> the only one I actually enjoy eating. We use just the leaf in
>>> salads but when we cook it we use stalk and all. Sometimes we just
>>> graze on it as we go through the garden.
>> Although my grandfather always seemed to have chard in his garden,
>> we
>> never ate the leaves - always just boiled the stalks and had them
>> with a white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it
> compare to lettuce? Spinach? something else?
It's a beet, just bred to put out lots of greens instead of lots of
root. If you've had beet greens you've got the idea.
--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)
Kathi Jones wrote:
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or
>>>> stalk too? Never considered eating it raw. Funny the ruts one can
>>>> get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is
>>> the only one I actually enjoy eating. We use just the leaf in
>>> salads but when we cook it we use stalk and all. Sometimes we just
>>> graze on it as we go through the garden.
>> Although my grandfather always seemed to have chard in his garden,
>> we
>> never ate the leaves - always just boiled the stalks and had them
>> with a white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it
> compare to lettuce? Spinach? something else?
It's a beet, just bred to put out lots of greens instead of lots of
root. If you've had beet greens you've got the idea.
--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)
