Subj : Cross pollination was: So To : Ruth Haffly From : Dave Drum Date : Sat Nov 16 2024 19:53:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> We switched to growing habeneroes with the tomatoes after that. One RH> fall I didn't clear off the pepper bushs, next spring they put out RH> more. DD> Those will light up your life. Hottest peppers I grow are the Prik Kee DD> Nu (Thai rat sh**) peppers. Also serranos (not quite so hot) and the DD> jalapenos (pretty mild) I did some Biker Billy jalapenos one year. DD> WOW! Hotter than the Thai chilies or cayennes. RH> We've stopped growing tomatoes and peppers now, did put in some sugar RH> snap peas last spring. We'd get enough for a few each, every so often RH> but never a great amount. I like to grow tomatoes and the birds thank me for the tomato worms they feast on. Bv)= And I'm my own best customer for the chilies. DD> 8<----- JUMP SHIFT ----->8 DD> A lot of my missing dishes went that way. Just never "came home" after DD> visiting someone else's kitchen. RH> I try to use disposable dishes when I take something somewhere and I'm RH> not concerned about getting the dish back. Alpaca (Peruvian chicken, RH> small chain in this area) puts their take out in a nice square box, RH> with cover that is really good for taking a meal to a shut in. Last RH> spring I made a small meat loaf, roasted potatoes and carrots with it RH> and it all fit nicely in the box, didn't need to worry about getting it RH> back. DD> My house mate is a packrat. I've all manner of take away containers, DD> etc piled in a corner of the kitchen counter. Even if I thin them out DD> when Dennis isn't paying attention they still threaten to take over DD> the whole counter. RH> I'll go on a clean out spree every few months so the pile doesn't get RH> too bad. I do that every couple of weeks with the refrigerator. If I don't/can't recognise it and the mutts aren't interested - in the bin. I found a one pound sealed package of Italian sausage that I know was over a year old. It didn't smell funky when I punctured the plastic. So, Jasper (the pit bull mix) enjoyed it very much. With no side effects. DD> Our farmer's market is nearly all edibles. Once a month they have do a DD> "Crafts Fair" along with the agricultural products. RH> We have a craft fair in the spring and another one in the fall along RH> with the market. We've also a knife sharpener who comes once a month, RH> does it on the spot during spring thru fall but winter hours are RH> shorter so he'll take them home and send them back the next week. DD> My carbon steel knives I sharpen/hone myself. The stainless steel DD> (which is a real PITA to sharpen) I take to the guy who used to DD> sharpen the blades of my paper cutters when I was in the printing DD> business. He has figured out how to put an edge on a material that DD> "work hardens" when you file or cut it. RH> We'll put an edge on most of our knives but this guy does scissors too. RH> There's where we would pay for his services. As I said - regular carbon steel knives are a piece of cake. But the stainless steel chef's knives and santoku are beyond me. Never thought of scissors. But, then I don't sew all that much. Bv)= One reason to raise your own tomatoes: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Green Tomato Pie Categories: Pies, Pastry, Fruits, Citrus Yield: 6 Servings Pastry for a 9" pie; with - lattice top 6 md Green tomatoes 3/4 c Golden raisins 1 1/2 ts Lemon zest; grated 2 tb Lemon juice 1 tb Cider Vinegar 1 1/2 c Sugar 3 tb Cornstarch 1/4 ts Salt; scant 1/4 ts Cinnamon 1/4 ts Ginger 2 tb Butter 1 tb Confectioners' sugar; opt Line the 9" pie plate with pastry and chill. Set the oven @ 425øF/220øC. Wash the tomatoes and cut them into 1/8" thick slices, then cut the slices into half-moons; discard stem ends. Put the tomato slices in a large mixing bowl and add raisins, lemon zest and juice, and vinegar. Stir and set aside. Combine the sugar, cornstarch, salt and spices in a small bowl. Sprinkle 2 tablespoons of this mixture over the chilled pie crust, and toss the rest with the sliced tomatoes. Turn the tomato mixture into the pie crust and dot with butter. It will be runny. Cut the remaining pastry into 1/2" strips to make a criss-cross design over the filling: Place 5 strips evenly over the pie filling; and place 5 more strips over them on the diagonal. Flute the edge of the pastry. Place the pie on a pizza pan to catch the drips. Bake the pie for 15 minutes. Reduce the heat to 325øF/163øC and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown. Let the pie cool completely before cutting; the hot filling is very liquid at this point. If desired, dust the top of the pie with confectioners' sugar immediately before serving. From: Sharon L. Nardo - EAT-L Digest, 18 Sep 96 Yield: 8 Servings From: http://www.recipelink.com Uncle Dirty Dave's Kitchen MMMMM .... Never feed a cat anything that clashes with the carpet. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .