Garden, what do you grow?

[MossRoad]

I do similar with my yellow rasperries, although I get 3 crops from each cane. Small one on new growth in the fall, better one in mid summer the second year and then from late august or september until frost a light crop. After that, the cane dies and I just cut it off at the ground. I also us the mow 'em down method to keep them from running. And we always have enough starts to give to family and friends each year.

 

[RoMo]

Bird,

Thanks for the information.I really appreciate it. The two varieties that I ordered were Navajo and Arapaho. Thats the only ones that Pard Seed Co. had. I think that's the right spelling. We have quite a few wild berries around here, but the snakes keep me from picking them.

ROMO

 

[Chuck52]

Fishman,

We looked at some places up Hallsville way before finally finding the 10 acre place we ended up on west of Columbia. The dirt's pretty good and doesn't seem to need amendments badly, but I'll probably get a pickup load of horse manure at the Midway horse arena (remember that?). It's free there, and one of my neighbors got a load that was old enough to put right on the garden.

Bird,

I like kraut too, but I think my wife would prefer to use the extra cabbage for relishes. One of the guys at work makes kraut in his office because his wife won't let it in the house! It can get pretty stinky. I'd like to find a recipe for the Bavarian style sweet kraut, with caraway seeds. We have a recipe somewhere for ribs baked with that style kraut, tomatoes and onions. That and a big bowl of mashed potatoes approaches perfection.


Chuck

 

[MossRoad]

I've got a pretty good recipe for corn relish. Here it is.

Corn Relish

10 cups corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 ¼ cups celery, chopped
¾ cup chopped onion
1 ½ cup sugar
2 ½ cups white vinegar
2 cups water
1 table spoon salt
2 ½ table spoons mustard seed
½ teaspoon ground tumeric
6 ounces sweet pickle relish
1 cup tomato. chopped
6 tablespoons corn starch to thicken
Combine all ingredients and heat to simmer.
Simmer 15 minutes, stirring often.
Pack in hot pint size jars
Process under boiling water for 15 minutes.
Makes about 7 ¾ pints

 

[Bird]

Rob, I scanned and e-mailed the 4 pages of information I have. Sure hope you have a faster Internet connection than I do./w3tcompact/icons/wink.gif Since I really didn't know what I was doing, the files were too big and I wasn't sure how to reduce them and still have the stuff legible; only took about 20 minutes to upload./w3tcompact/icons/laugh.gif

The information on those pages says the Navajo is a thornless variety developed in Arkansas, but doesn't even list an Arapaho, so I don't know about that. And I have no idea just how old the information is since I got it 6 or 7 years ago. I don't even know what variety mine are. I just know they're much, much bigger berries than the wild ones in the area. And I dug up some roots for a neighbor to plant at his place and that worked just fine.

 

[RoMo]

Bird,

Thanks so very much for the information. This will make for some very good reading. The article contains a lot more info that what I had. You are very quick on responding. Thanks again.

Rob

 

[Boondox]

It seems I only grow stuff the deer like. /w3tcompact/icons/mad.gif

Pete

 

[RoMo]

Bird,

I wrote to you about an hour ago and nothing posted. I just wanted to thank you again for getting me the information so quickly.. I am supposed to get my plants in March. I can't hardly wait for the following year, as i do like Black Berry Pie.

Thanks again for your help.

Rob

 

[Bird]

Don't know what happened, but I got the private e-mail, and the post a few hours ago is there. Glad I could help; rather fond of blackberry cobbler myself.

 

[MossRoad]

Care to share your cobbler recipe /w3tcompact/icons/smile.gif. I have a simple one but I think there are better ones out there. This seems to work with any drained fruit. So far we've tried black raspberries, peaches, pears, apples and cherries and all tasted great.

In a mixing bowl, mix 1 cup flour, 1 cup sugar, 1 cup milk.
Melt 3/4 stick of butter in a caserole dish.
Add two cups of drained fruit to the caserole dish.
Pour the flour, sugar, milk mixture over the fruit.
Bake uncovered at 350 for 45 minutes or until the dough is the consistancy that you like.

Serve in bowls with good vanilla ice cream. YUM!