Judith Browning wrote:This one might be something used by one of the veterinarians or doctors in my family?
William H. Browning is a great great grandpa.
3 tea spoons turpentine
six tea spoons something or other??
Mark Reed wrote:The soy varieties I have picked out are advertised as being for edamame but I picked them mostly because they were shorter season. I don't see any reason why they can't just be allowed to fully mature and be used like any others. Although, it is another crop I have no idea how to use, maybe in soup like beans? I'll figure it out.
Mathew Trotter wrote:
Tom Bolls wrote:I played with my copy today. It confirmed my fears, that's a lot of seed and crop to harvest preserve. The crop I find missing is onion. The big deal with onion is I eat the whole plant. It also is available to eat year round, just pick it when you need it. I looked it up and found it listed as 11cal / oz. Using the number 10# for a 10 ft row posted in this thread, that is only 1/6 of potatoes (20cal/oz*30#)calories but I can eat a lot more potato if there is onion toping on the potato. :)
My initial reaction is to say that it doesn't meet the calorie requirements, and while they might also be grown, they aren't a significant enough quantity of calories to bother including. But you've made a convincing point about frequency of use. I could realistically eat an onion every day, and maybe even more (plus, they store well enough that I could.) If you had one medium onion every day at 44 calo
I think there are definitely some exceptions to the rule in the 180 calories/pound range. That's also about where winter squash flesh falls. While the squash is mostly justified because the seeds are such a power house, there are definitely things like onions that can justify their inclusion just because you can and probably do put them in almost everything.
Douglas Alpenstock wrote:From what I've read, it's not nitrates per se that are the issue. It's the combination of nitrates and red meat that raise health concerns.