Neal McSpadden wrote:For broth I tend to throw in everything I have laying around without any planning whatsoever . Consider it a polyculture broth. It's always tasted good so far!
Chris Wang wrote:I just put it into the 'compost' and soldier flies and other things eat it.
Laura Emil wrote:The BEST, FRESHEST blueberry pie ever
Lymes has improved my diet: to keep ahead of the disease, I needed to eliminate sugar & yeast. That's currently working well enough for me, with the benefit of slow and steady weight loss. THANK GOODNESS I can enjoy blueberries in moderation, and don't pay too high a price for an occasional 'cheat' with sugar. The recipe I found (Farmer's almanac, I think) called for MUCH more sugar - I've cut it way back because blueberries are sweet enough (and after cutting so far back on sugar, my tastes HAVE actually changed anyway... even without Lymes, that's worth a try for improved health!)
1 9-inch single crust 3 - 4 cups FRESH* blueberries 1/4 cup sugar (to taste) 1/8 cup cornstarch 1 cup water 1 tablespoon lemon juice
2 tablespoons butter
• Bake pie crust.
• Pour 1/3 cup sugar, 1/8 c cornstarch, and 1 cup water in a saucepan. Mix until smooth.
• Add 1cup blueberries and cook over medium heat, about 7 to 10 minutes, stirring occasionally until mixture is thick and semitransparent.
• Stir in 1T lemon juice, then 2T butter.
• Turn off the stove. Let the mix in the saucepan cool off or the fresh berries will cook & get syrupy like store pies.
• AFTER cooling, stir in the remaining fresh blueberries.
• Taste, and add more sugar to taste, if necessary.
• Pour into baked pie shell and chill until firm.
• Serve with sweetened, vanilla-flavored whipped cream. (I skip this part... it's good enough to stand on it's own!)
Susan Doyon wrote:wow that is way more than I have at a time . I am finding there are so many non traditional greens that go to waste in our food system that I never used to think about . But with expenses of time and water getting the best use from every part of the garden is important .
I have discovered I rather like them as a green especially chopped up and simmered with radish greens or kale they cut the bitterness of the radish green ( a great mix is chard ,radish and carrot with a bit of garlic or onion. but I also used some in a soup last month and they gave color as well as a nice flavor . this year is the first time I have used them I was cutting them off as I washed carrots for dinner and I thought what do these taste like and went and looked it up ( this was our first decent carrot crop ) they could be frozen but I was also thinking because of the fineness of the leaf they could also be dried and used in soups , stews , mixed greens and vegetable base smoothies . I am thinking of trying some finely chopped in carrot cake/ or pumpkin bread to add fiber. Just have not had time lately or room in the freezer we do not eat sweets quickly so I freeze portions. has any one seen a nutrition chart for carrot green or some of the other underutilized plant parts ?
Now I wish I had taken pictures of the carrots I cooked over the last few days polar opposites of yours mine came out short and wide a few 2 1/2" + across the cut top but only 2 to 5" long
we had 6 weeks of almost no rain and they did not get attention . I am surprised they survived .
what type of soil do you have to grow such long carrots?