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Topic: Really Spring
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clersal
rabble-rouser
Babbler # 370
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posted 06 May 2008 01:24 PM
Yes that sound really good.My salad: Dandelion leaves, hard boiled eggs, oil and vinegar, salt and pepper. There are a million variations, onions, green peppers, garlic, the kitchen sink. That first salad is the best! I wish it would warm up so I can try mine and your recipe. Dandelion flowers are also edible.
For some strange reason my chives have disappeared. I suspect the moles ate them. I had a hell of a lot. Such a shame. I will ask the neighbours for some and replant.
From: Canton Marchand, Québec | Registered: Apr 2001
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Sharon
rabble-rouser
Babbler # 4090
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posted 07 May 2008 01:55 PM
I use a pretty basic recipe for guacamole: Mix together 1/2 small white onion, chopped; 1 or 2 jalopeno peppers, chopped; 1 medium firm tomato, chopped; 2 large or 3 medium ripe avocados, mashed. Stir in 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon salt. I love it too. That dandelion potato salad looks so good -- even without the dandelions. 
From: Halifax, Nova Scotia | Registered: May 2003
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Sineed
rabble-rouser
Babbler # 11260
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posted 10 May 2008 06:01 PM
Yeah, good guac is easy, though you have to get avocados with the right degree of mushiness. I've sometimes bought what I thought were nice mushy avocados only to discover they're totally black inside.A few years ago, I was making guac for a party only to discover my avocados were way underripe. So I peeled them and dumped them into the food processor, reducing them to pellets about the size of kitty litter. Then I added the rest of the ingredients like usual. The result? Basically, drunk people will eat anything. But back O/T, guacamole is a great picnic dip because it's less likely to spoil after hours in the sun - no mayo or eggs to go off.
From: # 668 - neighbour of the beast | Registered: Dec 2005
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Boom Boom
rabble-rouser
Babbler # 7791
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posted 01 June 2008 04:10 PM
Rain and cold all day here, I think this is the first year I've ever put on the furnace on June 1st.I got up at 5 am today, was 3C outside, not much warmer inside, so I've been feeding wood to the furnace all day. Having to use the furnace on June 1st - yikes! I think I've got to wait another week before planting seeds outside. 
From: Make the rich pay! | Registered: Dec 2004
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Sineed
rabble-rouser
Babbler # 11260
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posted 01 June 2008 04:25 PM
It's been wet and chilly here in Toronto too; I've been putting the furnace on in the morning while I get ready for work. My S/O has been trying to replace a bad patch of roof on our house for the past week and has been frustrated by the wind, that tore off some of the tar paper, and the rain. (You could crumple the old plywood roof decking into toothpicks with your bare hands, and wasps had moved in.)Those ginormous new recycle bins the city foisted on us last week are big enough that they're handy for chucking old roof shingles into from rooftop. I planted sunflowers a couple of weeks ago, and they're starting to poke up. The tarragon, thyme and sage in the herb garden survived the winter(!) and are well along already. Boom boom, can you get a jump on your growing season by starting your seeds inside, or it just doesn't work in your space? Edited to add: what with all the rain, we've had to mow already, even though it's been freezing. [ 01 June 2008: Message edited by: Sineed ]
From: # 668 - neighbour of the beast | Registered: Dec 2005
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Sineed
rabble-rouser
Babbler # 11260
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posted 01 June 2008 06:11 PM
Fifty plants--wow! You must do lots of canning in the fall. I usually put in about a dozen tomato plants (and one cherry tomato plant) and in the fall, make batches of sauce and freeze same. A few years ago, I planted basil with the intention of making pesto and freezing it. But the thawed-out pesto was bitter. A word of warning: I planted something called columnar basil a couple of years ago, and it grew into a tall, gorgeous plant. But it was inedible; tasted like soap. If you're planting herb seedlings for food, I recommend nibbling a leaf if it's an unusual variety. I've got some variegated mint growing in the back of my yard, and it's pretty, and it tastes like Muskol.
From: # 668 - neighbour of the beast | Registered: Dec 2005
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