I can almost taste it!
What's Growing in the Garden
- Thread starter trc65
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We can't grow them here but I love good peaches. When I was a kid my grandmother would order 1 or 2 cases of Georgia peaches. They would come RR Express, they always tasted so good. Some were eaten fresh the rest she canned for later. My wife buys them sometimes but it pretty hit or miss on the flavor.
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- #3,403
There oughta be a rule that states you can not show stuff like that unless you're gonna share it with us. I'm gonna be drooling for a week or two after seeing that. ............. Nubs
Sensory overload......
I'm sorry for you, but in my opinion, that is the best thing that can happen to a brussel sprout. It makes me happy to see kale in a similar state, too.
After my peas were done at the end of July I planted turnips back in the same row. The seed is a Vermont heirloom variety called Gilfeather, it was developed by John Gilfeather in the early 1900s. It now the state vegetable. I've never grown them before, infact I've only grown turnips a few times in my life. They always were so full of root maggots that we couldn't use them. After a little research I decided to go for a fall crop grown under a row cover to prevent the maggot fly from laying eggs. I took the cover off for the second time this morning. The first time I thinned and weeded them this morning I weeded them and sprayed them with spinosad for a little added protection. They are growing well so I'm hoping for a late October harvest.
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It could be that you are not cooking your kale properly, kale needs to be cooked in plenty of oil. Cooking it this way makes it slide off your plate into the trash can better.
Best peaches (and the biggest peaches) I've ever had came from Fruita Colorado, western part of the state near Grand Junction.
I’m okay with Brussels Sprouts if they are fresh and cooked right. Now Kale should only be used like a Brillo pad!
So tell me, is it a regional thing? Kale here is soft and flexable. If you cook it, it quickly goes to mush, so it is a challange to cook. Spinach is more tuff. So why the Brillo pad comment?
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- #3,412
I never used to like them much until I learned how to properly cook them. Cut them in half, toss in olive oil, salt and pepper and roast in oven until browned. Completely different taste than the old boiled ones I had as a kid.
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- #3,413
I've never grown, or eaten kale so I'm not sure. Wonder if it is just a difference in maturity when harvested? Around here, kale sold in stores is large, mature leaves that are so tough, they are literally inedible without cooking.
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- #3,414
I think the best peaches are those that make it from the tree to your kitchen in the shortest amount of time and are fully ripe when picked. Of course the only way to get that is if you have a tree or two or live close to production areas.
Anything picked green that spends days being trucked across the country will be inferior to local.
Before we had peach trees, we would order a box from the local Farm Bureau office. They contracted with specific orchards in southern Illinois. They would be picked one day, packed and you would pick them up the next day at the local FB office.
Had to be prepared to eat/process them within days as they were all ripe.
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Peach and plum crumble anyone?
Same comment as Tim -- Tough as nails!
Got me... I'm drooling!
I love fresh spinach but when it’s cooked, it takes on a flavor that actually makes me retch. Only food I know that does that to me. All other vegetables are fair game.
And it’s a damn good thing you can’t grow liver in a garden. Dad loved fried chicken livers and the only way I could get them down was smothered in enough ketchup to swallow the bite whole.
And it’s a damn good thing you can’t grow liver in a garden. Dad loved fried chicken livers and the only way I could get them down was smothered in enough ketchup to swallow the bite whole.
You’re making me want to make some fresh peach ice cream. The slightly overripe ones made the best flavored ice cream. And if you don’t know what to do with those extra raspberries, they make a great raspberry and chocolate chip ice cream.
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- #3,420
I'll do you one better on the raspberries. First off I freeze and then vac seal all extra fruit. But, a couple years ago I found a recipe for raspberry peach jam. Seemed a little strange to me, but when I made a batch, the flavor was some of the best jam I've ever had of any flavor. I'll make a few pints of that, but I'm also going to use the remainder of the peaches to make as many jars as I can of raspberry peach syrup. Will be good on cheese cake, ice cream, regular cake, pancakes, biscuits, etc.
I've got more raspberries than I can use, and there is only so much freezer space, so I only go pick them when I want to make something with them. They will produce probably 1.5-2 gallons a week, and will continue like that until it freezes. 2 years ago I froze 40 quarts and still have some of those left. Lots of people will take raspberries if I pick and deliver them, but most people are too lazy to come and pick them.