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[Dawn419]

In all fairness about the "breaking the camera" thing...your's is safe, too!

I'm so glad we got to meet up, we feel like we've known you two forever and can't wait for our next trip to your neck of the woods!

We realized on our way out of HS that we'd forgotten to get a pic of all of us and I bet the staff at Picantes would have gladly taken one for us, anything to get rid of us!

 

[dragonlaurel]

In all fairness about the "breaking the camera" thing...your's is safe, too!

I'm so glad we got to meet up, we feel like we've known you two forever and can't wait for our next trip to your neck of the woods!

We realized on our way out of HS that we'd forgotten to get a pic of all of us and I bet the staff at Picantes would have gladly taken one for us, anything to get rid of us!

I'm so glad you guys could get here, and it will be great to see you again. I felt like I was seeing old friends again too.

They were probably getting to the end of their shift. They would have been happy to snap a pic. Wish I'd thought of it. Thanks for a great lunch, and you two are great.

I hope the seeds do well for you. Some of them are leftovers, so the germination may not be quite as high. Enjoy them.

 

[Dawn419]

Thanks again for the seeds! I got a new coldframe put together to use in the garden and will be sowing some of the collards, beets, spinach and lettuces tomorrow.

Your pickles are fantastic!!!

 

[dragonlaurel]

Your cold frames look great.

I'll be planting more Monday. Rain coming- some Monday and more on Tuesday. Let Mama Nature water everything well for me for a nice start. I also like to garden by the moon. I also have to figure out how to rig some frost protection for that spot, since it wont be long now.

Glad you enjoyed the pickles.

 

[dragonlaurel]

Well, we had 2 days -so far- of gray with alternating drizzle and pouring rain. We live high up on a hill though so flooding is not likely to get near us. I looked at the nearest creek level about 12 hours ago and it was fairly high, so I'll be avoiding that area for a while.

 

[dragonlaurel]

Happy Solstice everybody!

I tried a new project recently that seems to be working out well. Homemade sauerkraut. I wish I'd thought of a way to take pics but my hands were full of cabbage and knife. It was easier than I expected though.

I just sliced it into very thin strips (kinda like shaving the head of cabbage) then every time I got about an inch or so higher, I'd sprinkle a bit of salt around. When I ran out of the head of cabbage, I stirred it good and beat it down with a sturdy potato masher. It started making juice fast and I covered it with a salad plate then weighted it with a big baggie of water. The stuff was covered by bedtime with it's own juices.

Probably overdid on the sodium, but it already smells right and I'll be trying it on the 24th. That's hubby's birthday and it's part of his special meal.

 

[sunsaver]

Is that all there is to it? Salt? do you need to keep air out or what?

 

[dragonlaurel]

It needs to stay covered by the liquid. That keeps it preserved. I didn't add anything else to it. Some people like to add caraway too, but I don't like caraways flavor.
If it was above the liquid- that part would probably mold, but mine got really swampy. The cabbage I used looked like a bowling ball with a flat spot on top. It was really solid and heavy but made lots, so it will be worth it.

 

[sunsaver]

So just salt every inch or so layer, stir, and the plate is to keep submerged in it's own juices. Does it need to be kept in the dark, or a certain temperature range. How long before it tastes right, and how do you preserve it after that?

 

[dragonlaurel]

So just salt every inch or so layer, stir, and the plate is to keep submerged in it's own juices. Does it need to be kept in the dark, or a certain temperature range. How long before it tastes right, and how do you preserve it after that?

It's sitting on top of the frig and is about a week old now. It smells right, but I haven't tried it yet. I'll be jarring it up and putting it in the frig once it tastes "done". I'm not sure if light would matter or not. It's in a whitish 2 gallon bucket right now.

I gotta go for a bit. Be back online tonight.