The Endzone Garden Thread

#928
#928
Behr said:
All looks excellent, but those two smaller cantaloupes look sweet as a bay scallop.
Click to expand...
Also, I don’t like Bay scallops, so while I mostly think you were being sincere, part of me thinks you were bashing those two smaller ones. But I’m fairly certain it’s just me being a weirdo
 
#929
#929
volfanbill said:
Also, I don’t like Bay scallops, so while I mostly think you were being sincere, part of me thinks you were bashing those two smaller ones. But I’m fairly certain it’s just me being a weirdo
Click to expand...
200.gif
 
  • Like
Reactions: VolNExile and volfanbill
#930
#930
volfanbill said:
Also, I don’t like Bay scallops, so while I mostly think you were being sincere, part of me thinks you were bashing those two smaller ones. But I’m fairly certain it’s just me being a weirdo
Click to expand...
Obviously you've never had my Scallops Newberg. You'd be "Apple pieing" those 2 cantaloupe right now.
 
  • Like
Reactions: 82_VOL_83 and volfanbill
#932
#932
Behr said:
View attachment 387100
Click to expand...
I did fix more salmon and scallops over the weekend. It was raining/storming so I went the air fryer route for the salmon, but I plan seared the scallops and they were on point. I can post pictures, but you’ve seen it all before. I’ll probably be ordering from Great Alaska again by the end of next month or so
 
  • Like
Reactions: Behr
#933
#933
volfanbill said:
I did fix more salmon and scallops over the weekend. It was raining/storming so I went the air fryer route for the salmon, but I plan seared the scallops and they were on point. I can post pictures, but you’ve seen it all before. I’ll probably be ordering from Great Alaska again by the end of next month or so
Click to expand...
You should try the ahi. I could live on it and the sockeye alone.
 
  • Like
Reactions: 82_VOL_83 and volfanbill
#934
#934
Ghost peppers are finally starting to turn from green to orange. I only have one plant, but a lot of small peppers and blooms. Hopefully I can get a decent amount from them, so I can use a few in chili and salsa recipes and toss the rest. Yes, I grew peppers I knew would be too hot for human consumption.
 
  • Like
Reactions: Behr, 82_VOL_83 and VolNExile
#935
#935
clarksvol00 said:
Ghost peppers are finally starting to turn from green to orange. I only have one plant, but a lot of small peppers and blooms. Hopefully I can get a decent amount from them, so I can use a few in chili and salsa recipes and toss the rest. Yes, I grew peppers I knew would be too hot for human consumption.
Click to expand...
That first time I tried growing ghost peppers, my plant had hundreds of blooms, I thought I was going to be pepper rich. But they all dropped. Then re bloomed twice. Got 1 pepper and it was rotten inside. Was told it was because of root rot. Idk
 
#946
#946
82_VOL_83 said:
I want that roasted salsa recipe!
Click to expand...
Note: this is meant for canning (preserving) in jars. It is important to maintain the acid levels, so you can go over 5# of tomatoes (acid), but not over 2# peppers+1# onion (not acid.) If you just want to eat it fresh, you can get more free with things, but you’d better be ready to get through 6 pints of salsa in a week or two (refrigerator.) —and you can cut back the vinegar/lime juice/lemon juice if you want.

So here you go, BUT (see below):

Fiery Roasted Salsa: a canning recipe! | Heartbeet Kitchen

It was WAY too wet. It said to use the juices that came from the roasted tomatoes - and I did use Romas and San Martinos, which have a lot of meat and less juice than slicers, but still too dang runny. The flavor was great though. I’d say either skip (or cut) the juices, or strain it a bit afterwards. (I did use 6 Early Girls, but they are less juicy than many others.)

And like an idiot, I removed the pepper seeds. 🙄 Don’t do that. You’ll need a total of two pounds of peppers. If you like spicy, maybe shoot for a little over 1# bell peppers, a little under 1# hot peppers. Just don’t go over two pounds.

And there is no way that I’d use a half cup of fresh herbs when canning. USDA has finally started admitted that a tablespoon or so won’t (literally) kill you, but no way a half cup. Instead of 1/2 c of fresh cilantro, I used a teaspoon of dried cilantro and a tsp of crushed coriander seeds. When you open the jar for serving, add fresh cilantro (ewww) then.
 
  • Like
Reactions: MWR, Tin Man and vollygirl
#949
#949
Missed the game, because today was the garden stroll. Five hours, a little over two hundred people through. I am now enjoying the wonderful combo of an ice pack on my knee and a big ole glass of wine.

I’ve only had a toasted English muffin and a little water today, so this could get interesting. 🤪

@joevol33, bring your flame thrower over! I am ready to be done with gardening for this year.

1631393919831.jpeg

1631394104532.jpeg

1631394164428.jpeg

1631394214334.jpeg
 
  • Like
Reactions: 82_VOL_83, Danl, vollygirl and 4 others
#950
#950
VolNExile said:
Missed the game, because today was the garden stroll. Five hours, a little over two hundred people through. I am now enjoying the wonderful combo of an ice pack on my knee and a big ole glass of wine.

I’ve only had a toasted English muffin and a little water today, so this could get interesting. 🤪

@joevol33, bring your flame thrower over! I am ready to be done with gardening for this year.

View attachment 393937

View attachment 393940

View attachment 393941

View attachment 393942
Click to expand...
On my way 🤣
 
  • Like
Reactions: malinoisvol and VolNExile
New posts
You must log in or register to reply here.

VN Store



Back
Top