- Thread starter
- #251
FarmerDenise
Out to pasture
Whoohoo!! I finally finished shelling all the beans.
I have 1/2 pt of yin yang beans, 1 pint of purple queen beans, 1 cup of fresh blue lake beans (not green beans, but the seeds), I think I have 2 quarts of blue lake beans and 2 quarts of cranberry beans. These will be seed for next year as well as bean dishes this winter. I will occasionally use storebought beans for a specific dish, but we use mostly our own.
Now I can turn my attention to the corn.
I gathered a five lb bucket of walnuts at a friend's house yesterday and a bag of purple figs. The walnuts now need to be dried, but some of them made it into some chocolate chip cookies, that SO made. I am also drying 1/2 the figs, the other half I am eating fresh. yummmm
I brought our friend all our surplus (a goodsized bagfull) of serrano peppers. He loves hot peppers and had several plants, but the neighbors peacock ate them all. So I brought him most of ours, since we don't like things that hot all that often. I still have jalapeno and anaheim peppers, and habanero peppers in the freezer (from a few years back, and they still really kick).
I have 1/2 pt of yin yang beans, 1 pint of purple queen beans, 1 cup of fresh blue lake beans (not green beans, but the seeds), I think I have 2 quarts of blue lake beans and 2 quarts of cranberry beans. These will be seed for next year as well as bean dishes this winter. I will occasionally use storebought beans for a specific dish, but we use mostly our own.
Now I can turn my attention to the corn.
I gathered a five lb bucket of walnuts at a friend's house yesterday and a bag of purple figs. The walnuts now need to be dried, but some of them made it into some chocolate chip cookies, that SO made. I am also drying 1/2 the figs, the other half I am eating fresh. yummmm
I brought our friend all our surplus (a goodsized bagfull) of serrano peppers. He loves hot peppers and had several plants, but the neighbors peacock ate them all. So I brought him most of ours, since we don't like things that hot all that often. I still have jalapeno and anaheim peppers, and habanero peppers in the freezer (from a few years back, and they still really kick).