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  5. Gardening, canning, pickling and everything related

Gardening, canning, pickling and everything related

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  • Tex_77T Tex_77

    Made some salsa verde today! The garden is really coming on!
    20200719_175547.jpg
    20200719_175703.jpg
    20200719_180213.jpg
    20200719_181742.jpg

    YooperDogY Offline
    YooperDogY Offline
    YooperDog
    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    wrote on last edited by
    #80

    Tex_77 your tomatillas are bigger then my tomatoes. Looks like some good salsa.

    Tex_77T 1 Reply Last reply
    1
    • YooperDogY YooperDog

      Tex_77 your tomatillas are bigger then my tomatoes. Looks like some good salsa.

      Tex_77T Offline
      Tex_77T Offline
      Tex_77
      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
      wrote on last edited by
      #81

      YooperDog You’d hate to see the size of my tomatoes.

      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

      1 Reply Last reply
      1
      • Tex_77T Tex_77

        Made some salsa verde today! The garden is really coming on!
        20200719_175547.jpg
        20200719_175703.jpg
        20200719_180213.jpg
        20200719_181742.jpg

        Joe HellJ Offline
        Joe HellJ Offline
        Joe Hell
        Team Blue
        wrote on last edited by
        #82

        Tex_77 Yum! Yesterday I had Mulitas Chuleta en Chile Verde from ‘The Happy Wanderer’ Mexican restaurant…they were delicious!

        I gave up on growing tomatillos years ago. I never had luck with them. My garden is really starting to produce. Squash, zucchini and cucumbers are coming on strong right now and it’s looking to be a bumper crop of tomatoes.

        Better Living Through BBQ!

        Tex_77T C 2 Replies Last reply
        0
        • Joe HellJ Joe Hell

          Tex_77 Yum! Yesterday I had Mulitas Chuleta en Chile Verde from ‘The Happy Wanderer’ Mexican restaurant…they were delicious!

          I gave up on growing tomatillos years ago. I never had luck with them. My garden is really starting to produce. Squash, zucchini and cucumbers are coming on strong right now and it’s looking to be a bumper crop of tomatoes.

          Tex_77T Offline
          Tex_77T Offline
          Tex_77
          Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
          wrote on last edited by
          #83

          Joe Hell I have no idea what you ate…lol. The key to growing them is you have to have at least plants. I have had one good year, one bad, and this year seems to be going ok.

          My cucumbers are coming on strong as well, I’ve made a cucumber salsa as well as creamed cucumbers. I’ve also been grilling a lot of zucchini and yellow squash.

          Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

          YooperDogY Joe HellJ 2 Replies Last reply
          0
          • Joe HellJ Joe Hell

            Tex_77 Yum! Yesterday I had Mulitas Chuleta en Chile Verde from ‘The Happy Wanderer’ Mexican restaurant…they were delicious!

            I gave up on growing tomatillos years ago. I never had luck with them. My garden is really starting to produce. Squash, zucchini and cucumbers are coming on strong right now and it’s looking to be a bumper crop of tomatoes.

            C Offline
            C Offline
            calldoctoday
            Team Blue Power User Regular Contributors
            wrote on last edited by
            #84

            Joe Hell I was not too smart this year. I decided to let my garden go to fallow for the first time in ages. I figured it needed a break & we were really busy with our best January ever. Then the Corona Business hit…
            Margaret has really been on my case to get a Fall garden ready & thankfully, they usually do us better anyways.

            1 Reply Last reply
            0
            • C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #85

              I am not sure why it sensored “Corona Business Hit”?

              1 Reply Last reply
              0
              • C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #86

                Corona Business

                1 Reply Last reply
                0
                • C Offline
                  C Offline
                  calldoctoday
                  Team Blue Power User Regular Contributors
                  wrote on last edited by
                  #87

                  Hit, it hit. It hit everywhere. Still not sure why the computer system keeps censoring that!

                  ? 1 Reply Last reply
                  0
                  • C calldoctoday

                    Hit, it hit. It hit everywhere. Still not sure why the computer system keeps censoring that!

                    ? Offline
                    ? Offline
                    A Former User
                    wrote on last edited by
                    #88

                    calldoctoday Probably the admins fault. You know, he wears an orange hat.

                    C 1 Reply Last reply
                    0
                    • ? A Former User

                      calldoctoday Probably the admins fault. You know, he wears an orange hat.

                      C Offline
                      C Offline
                      calldoctoday
                      Team Blue Power User Regular Contributors
                      wrote on last edited by
                      #89

                      @Fat-Bob I am laughing, Orange Hat, where are you, come on over here orange hat, orange hat, is that you, is that you orange hat?

                      ChefC ? 2 Replies Last reply
                      1
                      • C calldoctoday

                        @Fat-Bob I am laughing, Orange Hat, where are you, come on over here orange hat, orange hat, is that you, is that you orange hat?

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #90

                        calldoctoday Sounds like Dr. Seuss’s Go Dogs Go. Do you like my hat…I do not like your party hat…good bye, good bye…

                        1 Reply Last reply
                        0
                        • C Offline
                          C Offline
                          calldoctoday
                          Team Blue Power User Regular Contributors
                          wrote on last edited by
                          #91

                          Sounds to me like the Rattle snake we found in our yard several weeks ago, I do not like it at all, I do not like it one bit!

                          1 Reply Last reply
                          0
                          • JonathonJ Offline
                            JonathonJ Offline
                            Jonathon
                            Team Blue Admin Walton's Employee Power User
                            wrote on last edited by
                            #92

                            calldoctoday LOL, today has been a looooong day but that was worth the price of admission!

                            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                            1 Reply Last reply
                            0
                            • ChefC Offline
                              ChefC Offline
                              Chef
                              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                              wrote on last edited by
                              #93

                              Rattle snake makes good sausage already preformed!

                              1 Reply Last reply
                              0
                              • C Offline
                                C Offline
                                calldoctoday
                                Team Blue Power User Regular Contributors
                                wrote on last edited by
                                #94

                                We are geetting beter at every turn.

                                1 Reply Last reply
                                0
                                • JonathonJ Offline
                                  JonathonJ Offline
                                  Jonathon
                                  Team Blue Admin Walton's Employee Power User
                                  wrote on last edited by
                                  #95

                                  Chef seriously? How was it, what fat % and what fat source did you use?

                                  Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                                  ChefC 1 Reply Last reply
                                  0
                                  • JonathonJ Jonathon

                                    Chef seriously? How was it, what fat % and what fat source did you use?

                                    ChefC Offline
                                    ChefC Offline
                                    Chef
                                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                    wrote on last edited by Chef
                                    #96

                                    Jonathon I’m sorry I was just joking ( which is why I said preformed, some even call it tube steak) but from the sources I see it has a pretty high fat content.

                                    I have had it grilled and really was okay. I think I would approach it as a chicken sausage.

                                    Nutrition Facts
                                    Servings Per Recipe: 4
                                    Serving Size: 1 serving
                                    Amount Per Serving
                                    Calories 469.1
                                    Total Fat 11.2 g
                                    Saturated Fat 4.0 g
                                    Polyunsaturated Fat 0.1 g
                                    Monounsaturated Fat 0.0 g
                                    Cholesterol 70.0 mg
                                    Sodium 1,120.2 mg
                                    Potassium 36.0 mg
                                    Total Carbohydrate 73.9 g
                                    Dietary Fiber 2.4 g
                                    Sugars 56.5 g
                                    Protein 16.3 g

                                    They really do sell rattle snake here, might be worth trying…

                                    https://www.eatthismuch.com/food/nutrition/rattlesnake-bites,1777339/

                                    another source showes :

                                    Nutrition Facts
                                    For a Serving Size of 1 Serving
                                    Calories 560 Calories from Fat 324 (57.9%)
                                    % Daily Value *
                                    Total Fat 36g -
                                    Saturated fat 19g -
                                    Trans fat 0.5g -
                                    Cholesterol 80mg -
                                    Sodium 1430mg 60%
                                    Carbohydrates 34g -
                                    Net carbs 31g -
                                    Sugar 3g -
                                    Fiber 3g 12%
                                    Protein 25g

                                    1 Reply Last reply
                                    1
                                    • Tex_77T Tex_77

                                      Joe Hell I have no idea what you ate…lol. The key to growing them is you have to have at least plants. I have had one good year, one bad, and this year seems to be going ok.

                                      My cucumbers are coming on strong as well, I’ve made a cucumber salsa as well as creamed cucumbers. I’ve also been grilling a lot of zucchini and yellow squash.

                                      YooperDogY Offline
                                      YooperDogY Offline
                                      YooperDog
                                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                      wrote on last edited by
                                      #97

                                      Tex_77 I am frickin’ jealous. I have harvested one, three inch pickling cuke. I have a couple of families of speed beef, aka whitetails that have developed a fondness for my dill, cilantro and hot peppers. Never had an issue before, my tomatoes and garlic are about the size of a quarter. Unfortunately our season really doesn’t kick in until 6/1, long days, but short season. Just a tad bit too far north for a decent growing season, just 50-100 south is a whole different story. We do have great ice fishing though.

                                      Tex_77T 1 Reply Last reply
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                                      • YooperDogY YooperDog

                                        Tex_77 I am frickin’ jealous. I have harvested one, three inch pickling cuke. I have a couple of families of speed beef, aka whitetails that have developed a fondness for my dill, cilantro and hot peppers. Never had an issue before, my tomatoes and garlic are about the size of a quarter. Unfortunately our season really doesn’t kick in until 6/1, long days, but short season. Just a tad bit too far north for a decent growing season, just 50-100 south is a whole different story. We do have great ice fishing though.

                                        Tex_77T Offline
                                        Tex_77T Offline
                                        Tex_77
                                        Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                        wrote on last edited by
                                        #98

                                        YooperDog well the inches of rain last week has really started the crab grass growing. Whats everyone use for mulch/weed block?

                                        Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                        ChefC cdavisC 2 Replies Last reply
                                        1
                                        • Tex_77T Tex_77

                                          YooperDog well the inches of rain last week has really started the crab grass growing. Whats everyone use for mulch/weed block?

                                          ChefC Offline
                                          ChefC Offline
                                          Chef
                                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                          wrote on last edited by
                                          #99

                                          Tex_77 Weed block LOL All I can do is pray… I used a weed and feed designed for southern lawns of Bermuda on my Bermuda grass in the back yard, It killed the Bermuda and fed the crab grass. I’m ready to kill everything and just sod the lawn.

                                          1 Reply Last reply
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