EVERYONE is welcome and please join us each morning at 7:30 AM PACIFIC
to tell us what you're working on, share your show & tell, vent, whatever you want...
...this is an open thread. Nothing is off topic.
We gardeners end up with way too much stuff. It's always tricky deciding what to do with it all once you run out of neighbors. What do you do?
So our veggies are coming in fast and furious now. I'll show you a quick trick to save some of your bounty once you've run out of neighbors to give it to.
Right now our Eisley Peppers are ready. But like most things, it's all ready to pick at once. I want to share a very, very simple way to save them for future use. This is my quick, safe and fool proof canning method.
Normal canning takes planning and effort. You have to make sure the jars you use are sterile which requires placing them in boiling water for 20 minutes if you want to be 100% sure all bacteria and any bacterial cysts (some bacteria do that) are killed. Once your canning jars are sterilized you need to get to canning in a hurry. Seasoned canning pros usually have a whole strategy for a lengthy canning session lasting hours.
Well, there is a way to can veggies of all sorts without that hassle. How? You pickle them in vinegar. This doesn't require sterile jars...just clean ones are fine. No need to boil them prior to canning. Let me show you what I do.
Here are some Eisley Peppers growing. There are at least 10 or 11 peppers in just this one area! I picked all the ripe ones three days ago...and now I'm getting more ripe ones as you can see.
Here is what I did with the ripe peppers I picked three days ago. I had enough to fill two quart-sized canning jars. I washed the jars then dumped into each jar 1 tablespoon salt, 1 tablespoon black pepper and 1 tablespoon minced garlic from a jar of the stuff I buy at the supermarket and always have on hand.
Then I pack the jars with the peppers and fill them up with vinegar. I use regular white vinegar for about 2/3rds of the volume and rice vinegar for the remaining 1/3rd. Another option is to just by 4 Monks brand vinegar. It's this simple. And you will not have to worry about it spoiling or becoming toxic. You can also keep adding more stuff into the jar as you eat your way through what's in it. The vinegar will keep pickling whatever you add.
Wait for three weeks...longer is just fine...and they are ready to eat. You need to shake the jars up every few days and turn them upside down to sit...then right side up the next time you shake them.
You can add any stiff kind of veggie you want...cauliflower, green beans, small onions, carrots, celery, etc. You can also add different fresh herbs and other spices to change the flavor of your pickled veggies and peppers.
Now another simple thing to do is blend up veggies or fruits to make amazingly nutritious smoothies. I am a big fan of blending ALL of the fruit or veggie to get all the fiber and all the vitamins in the skins and seeds.
Juicers are fine, but you then get all the pulp left over and usually cleaning the juicer itself is a hassle. Why not consume the pulp?
We don't juice...we super blend. We bought a super powerful blender that pulverizes everything you put into it into liquid...so you drink it all and just rinse the blender out...done! A regular blender won't do this however. There are two blenders on the market I know about that can do this. The Blend Tec brand blender and the Vitamix brand blender. We have a Blend Tec. It can blend anything we throw into it...including all skins and seeds. We put avocado pits in it for instance.
The micro-nutrients you get from drinking ALL of the fruit or veggie is vastly better than throwing out the pits and fibrous pulp. Using a super blender is a great way of making sure you can use your abundant summer harvest daily. We make breakfast smoothies that have several things blended together. You can get really creative and add some lemon juice, fresh ginger, cilantro or anything to your mixture.
Here's a picture of ours right after I used it before I rinsed it out. Below that is a video of the thing blending 50 marbles just to show you this sucker can blend any fruits or veggie to liquid smithereens.
Healthy snack food
A quick way to make nutritious snacks are bake 1) kale chips and 2) crunchy garbanzo beans.
For kale chips heat your oven to 275. Cut or rip kale leaves into 2 inch pieces...coat in olive oil or avocado oil...add salt and pepper to taste...cook until crispy on a baking sheet.
For crispy garbanzo beans (way better for you than cheetos) heat the oven to 400. Rinse the bean and rub off any loose skins...coat in olive or avocado oil...add salt and pepper to taste and bake on a baking sheet until golden brown...a little longer if you like them crispier.
What do you do to make full use of all the stuff you grow?
Latest Updates on Kossack Regional Meet-Up News Below the New Day sunrise cloud
Let's build communities!
Every region needs a meatspace community like SFKossacks.
We take care of each other in real life.
I urge YOU to take the lead and organize one in your region.
Please tell us about it if you do and we're here for advice.
THINK GLOBALLY, ACT LOCALLY
NEW GROUPS IN THE PROCESS OF ORGANIZING:These are the groups that have started since * NEW DAY * began. Please Kosmail navajo if you have started a group before that.
Send a Kosmail to the organizers and ask for an invitation to the group.• Northern Indiana Area: Kosmail Tim Delaney
• Long Island: Kosmail grannycarol
• Northern Michigan: Kosmail JillS
• Nebraska: Kosmail Nebraska68847Dem
• Westburbia Chicago Kossacks: Kosmail Majordomo
• New York Hudson Valley Kossacks: Kosmail boran2
• North Carolina Triangle Kossacks: Kosmail highacidity
• Caprock Kossacks (Panhandle/Caprock/Lubbock/Amarillo area) : Kosmail shesaid
• West Texas Kossacks (including Big Bend Region and El Paso) : Kosmail Yo BubbaNote to the above new leaders: Feel free to leave a comment any day reminding readers about your new group. Also, tell us about your progress in gathering members. Kosmail me when you've chosen a good name for your group and have created a the group. Then I'll move you to the NEW GROUPS LIST. When you've planned a date for your first event I'll make a banner for you to highlight your event in our diaries and your diaries.
NEW GROUPS LIST:
• Kansas City Kossacks - Formed Oct 15, 2012, Organizer: [Founder stepped down]
ESTABLISHED GROUPS LIST: (List will grow as we discover them)
Sunday, August 4th
SFKossacks Meet BeadLady and the Okiciyap Quilt!
TIME: 1:00 PM
LOCATION: Saul's Restaurant & Delicatessen
1475 Shattuck Ave (at Vine) • Berkeley
ORGANIZER: Send navajo a kosmail to attend.
Sunday, August 4th
NYC Kossacks Meet-up
LOCATION: Spitzer's Corner
101 Rivington Street (Ludlow) • NYC
ORGANIZER: Send Sidnora a kosmail to RSVP.
Latest diary: NYC Meetup 8/4: Beat the Dog Days!
3. belinda ridgewood
6. Its the Supreme Court Stupid
7. blue jersey mom
13. No Exit
SFKossacks BBQ in the Wine Country
LOCATION: Andrew McGuire's home in the Wine Country
Address to be given privately to RSVPs • Windsor
1. Andrew McGuire
6. Hunter/elfling offspring
14. Mr. dksbook
17. side pocket
18. Mrs. side pocket
Glen The Plumber
Send navajo a kosmail if you post a diary about an event so we can update our round-up.
Okay. Floor's open.
Tell us what you are doing on this NEW DAY?