Subj : Re: Pick your own fruit
To   : Mike Powell
From : Dale Shipp
Date : Mon Feb 13 2023 00:49:04

 -=> On 02-12-23  09:54,  Mike Powell <=-
 -=> spoke to Dave Drum about Re: Pick your own fruit <=-

 MP> I usually plant cherry tomatoes in pots and let them grow up a
 MP> trellis.  I use old shoe strings to tie the vines as they get taller,
 MP> so the don't blow over and get crimped.  Some of them get to be over 6'
 MP> tall. 
Our appartment has a bay window that faces west and thus gets nice
afternoon sun.  We have planted things there for the past two summers
with decent results.  Last summer we did cherry tomatoes.  I had stakes
and tied the branches to them with strips of thin plastic (think like
newspaper bags).  It worked quite well -- they did grow to six feet,
even though we tried to get them to bush out instead of going up.

 MP> My favorite thing about cherry tomatoes is going out and picking a
 MP> ripe one on a warm summer day, especially if it has just rained.  Very
 MP> tasty! 

You got that right!

This is a recipe you might like.  It has dehydrating instructions that
we used to send to our vegetarian son when he was stationed with the
Army in the middle east.  Feel free to delete the part about
dehydration.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Chickpea Curry
 Categories: Crockpot, Indian, Testing, Dehydrating
      Yield: 7 Cups
 
  1 1/2 c  Dried black chickpeas
    1/2 md Onion, diced
      1 md Tomato, diced
      1 ts Grated ginger (maybe more)
      3 ea Cloves garlic, pressed
      1 ea Serrano pepper, stem removed
           Seeded, diced
    1/2 tb Cumin seeds
    1/2 tb Turmeric powder
    1/2 ts Red Indian Chili Powder
    1/2 tb Salt
  3 1/2 c  Water (SEE NOTE BELOW)
      1 t  Dry cilantro (can use fresh)
      1 tb Lemon juice.
 
  Thoroughly clean and wash the chickpeas.
  
  Place the chickpeas in the slow cooker.
  
  Dice the onion, tomato, ginger, garlic and green
  chillis.  Add this mixture into slow cooker.
  
  Add the spices and salt and the water to the slow cooker.
  
  NOTE:  Along the way needed to add 2 cups of water to make sure
  chickpeas were covered and would not dry out.
  
  Cook on HIGH for 9 hours.
  
  Chickpeas get to a somewhat tender stage at the 7 hour mark. -then
  smash about 1/3 of them with large spoon or old fashion potato masher
  to break up. Cover crockpot and continue cooking another 2 hours.
  
  
  Add the cilantro and lemon juice at the very end.
  
  Serve warm with rice. Can be served plain and room temp or cold.
  
  Made three trays - placed on leather dehydrating trays.
  
  Dehydrated at 125 degrees for 11 - 12  hours.  Chickepeas stayed whole
  and did not split.
  
  Final Results
  
  Made 3 packets of 10.80 oz each wet - 3.90 oz when dehydrated. Double
  bagged.
  
  Directions: Place bag contents in large (3 cup) bowl, add 3/4 cup of
  boiling water, cover and let rehydrate for about 20 to 30 minutes or
  until chickpeas are rehydrated. Add maybe add 1/4 cup (or more you
  have to judge) more boiling water if necessary.
  
  The finished chickpea is not crunchy, but a tad more chunchy than the
  canned chickpeas.
  
  This is a Black Chickpea - lots of protein - rustic earthy flavor.
  
  Good hot with rice, or serve warm or cold.
  
  
  Variation of: Recipe from The Indian Slow Cooker cookbook.
  
  Testing 5/17/11 Will experiment and then dehydrate to send to Bryan.
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 00:57:01, 13 Feb 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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