Anyone else growing 2018-season tomatoes from seed?
Our seedlings in USDA Zone 9b are three weeks old and have started to show true leaves in addition to cotyledons. I imagine we'll transplant to 4" pots in another week, and out into the Earthbox clones on Tax Day.
Following the suggestions in the "Epic" book by Craig LeHoullier, Ph.D. Especially the "INTENSE" evaluations.
Our seedlings in USDA Zone 9b are three weeks old and have started to show true leaves in addition to cotyledons. I imagine we'll transplant to 4" pots in another week, and out into the Earthbox clones on Tax Day.
Following the suggestions in the "Epic" book by Craig LeHoullier, Ph.D. Especially the "INTENSE" evaluations.
We'll start pretty soon up in Portland. Early girls and a couple pear/cherry types that I can't remember, along with green beans, and something else I'm forgetting.
Common: Carrot juice
Uncommon: Using red carrots
Not a bad match at all.
Is this now two dinners for 2, or one for 4, Scott?
Congrats either way.
Sorry T. That was because I wondered if you were thinking pomegranate when you posted persimmon as I'd never seen a red persimmon.
I now see that others after you also used P as a guess. Again, I apologize for the confusion.
I was pissed off.
I thought carrot to myself but I didn't know that red carrots existed. Oh well its not like I can collect the prize.
I thought carrot to myself but I didn't know that red carrots existed. Oh well its not like I can collect the prize.
I will keep it in mind, I don't get up to that area much. I vaguely remember trying to base something on cooked reduced carrot juice as being a disaster.
I used to do juicing a lot the shape of the foam on top got me to revisit veggies rather than fruit.
I did see a great roadshow (1st of three) where a Scottish comedian is traveling (by train) thru USA and he paid a visit to Matt's Bar i Minneapolis where the Worlds best Juicy Lucy is made. Sounds like a place to add to the "to-visit list":
Welcome to Matt's Bar - Home of the original Jucy Lucy!
I had a photo somewhere showing the broccoli gratin with bacon I made me this week but I am to lacy to dig it up right now.
Welcome to Matt's Bar - Home of the original Jucy Lucy!
I had a photo somewhere showing the broccoli gratin with bacon I made me this week but I am to lacy to dig it up right now.
I had a lovely T-Bone steak with Ranch Dressing this morning. I had an apple for breakfast.
Cooked to perfection as always, I always cook it just enough so that it starts dripping clear liquid and then give it another 5 mins to char and turn it off. It makes it juicy and easy to cut but not burnt and remains flavourful but not undercooked.
Cooked to perfection as always, I always cook it just enough so that it starts dripping clear liquid and then give it another 5 mins to char and turn it off. It makes it juicy and easy to cut but not burnt and remains flavourful but not undercooked.
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From the wife (molecular biologist) -- when you use an onion use the entire thing or throw away that which you don't use. They are magnets for bacteria and flu virus according to a bunch of her fellow biologists.
I did not know that abouth onions, but use them always fresh. Today prepared a special marinade for satay thai, the pork meat needs at least 2 days to cure.
Here a variant of tuna sashimi, some scallops with guacamole and a couscous with boletus, weekend foodwith friends
Here a variant of tuna sashimi, some scallops with guacamole and a couscous with boletus, weekend foodwith friends
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Jack, flu part makes no sense as it doesn't have anything to replicate if it's a human targeting virus. Bacteria of course, but that's across the board. If your wife has any dirty of papers that describe that it's unique to onions I'd love to see them, as that reads a bit counterintuitive. Willing to learn.
Scott got it a few posts back.
Frank, you're one of the few people that can make zucchini look really good.