2020 gardens

RalphVa · Nov 11, 2020

I tried friend green toms this year for the first time. Finished off the last of them that way: cooked with veggie oil to enable coating some with yellow corn meal at about 425-450 F or relatively high heat, cut in small pieces.

Okra loves chicken manure. Got okra 6 to 7 ft tall vs. only about 2 ft before in same places without the chicken manure. Cook the okra sliced into little coin-like pieces the same way as the green toms.

Getting sugar snap peas with delayed hard frost. A couple light frosts have stopped the plantain and burr cucumber and damaged the okra.

Continuing to get raspberries but declining: pick every 3rd day now and not much.

Sonny580 · Nov 11, 2020

Virginia kinda guesses at the amount's, but a close starting point would be:
1/2 cup vinegar
1/2 to 2/3 cup sugar
1 teaspoon of salt
IF you want to add mayo for cream sauce you can,---we don't and we also never add any water. ---you will need to see if you want to or not by testing.

Put this together in large food processor and fill with horseradish chunks.
run thru 1 time and stop and scrape the sides down, also taste a sample to see if you need/want more of something.
run thru second time and repeat
on third and final run go til you get fine chop.

This is approximate amounts and you will need to adjust them to your taste. start light and add as you go tasting the mix----- Warning ---DON'T get your face over the food processor when removing the top OR when emptying the contents into jars and Virginia says to store it in glass jars only!---no plastic! --- at least this stuff we have is some strong century old variety and really strong, so she won't put it in plastic!

Enjoy the fruits of your labor!

herm0016 · Nov 12, 2020

cqaigy2 said:
Didn't know about the greens. Raw?

we use them like collards/chard etc. usually about 30/60 with another green Really great in a green shakhuka for a little different flavor. they are bitter and very dark green when cooked. you could use them in any recipe that calls for a bitter green for a little more interesting flavor. the larger/older they are, the more horseradish flavor.