My blue berries are shop bought plants and I have a rain water storage capacity of 500 liters or so.
I had to transfer water from another smaller recycler that fills quickly with a small shower of rain to make it through the season.
Those low growing blue berries are like the ones that grow wild in the north of Scotland.
I had to transfer water from another smaller recycler that fills quickly with a small shower of rain to make it through the season.
Those low growing blue berries are like the ones that grow wild in the north of Scotland.
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Well we are not called "Nova Scotia" for nothing! 🙂
I may have mentioned here, more than once, a song by Nova Scotian (and indeed Haligonian) Jim Bennett called "Black Rum and Blueberry Pie", the lyrics are on the interwebs somewhere.
Great pic BTW!
Now, berries aside, my other great passion this time of the year is fresh corn (maize to foreigners). I think Canadians all go a little corn crazy this time of year. Of course, nowadays we can buy corn on the cob pretty mch year round in the grocery store, but most of it is garbage. Corn needs to be super-fresh to be good, the stuff that is shipped from California or Central America in the winter is not good. My father grew up on a fam in southern Ontario and they grew a lot of corn. He told me that during corn season they would have at least one "feed" of corn, where his family and hands hired for the corn harvest would all sit down to eat nothing but fresh, sweet corn, straight from the field to the pot to the table. He told me that my grandmother, not a large woman at all, would eat a dozen ears of corn at a sitting.
Anyway I have my own way of enjoying the corn bounty. As well as b
oiled or steamed corn on the cob, I like roasting corn on the grill. Get the BBQ really hot, almost hot enough for Cal to cook fish, and throw the unshucked ears right on the grill. The outer leaves will blacken and burn away. Kerp turning the corn so it is cooked evenly. You will tell from the smell when the corn is starting to cook. You want about 10-20% of the kernels to be slightly charred. Take the corn off the grill and let it cool slowly; it might be a good idea to tent it with foil to hold heat and moisture in. Anyway when it is almost ready to handle, cut off the fat end, including a couple of rows of corn. You can nibble on it later. Then, using some heat protecton, squeeze the ear from the skinny end, and it will slide out of the leaves leaving the silk behind. Then you can eat it, or cut it off the ears for use later. The smoky, charred kernels are great in salsa or chili or similar dishes when you need a hit of summer in dreary winter.
Anyway I have my own way of enjoying the corn bounty. As well as b
oiled or steamed corn on the cob, I like roasting corn on the grill. Get the BBQ really hot, almost hot enough for Cal to cook fish, and throw the unshucked ears right on the grill. The outer leaves will blacken and burn away. Kerp turning the corn so it is cooked evenly. You will tell from the smell when the corn is starting to cook. You want about 10-20% of the kernels to be slightly charred. Take the corn off the grill and let it cool slowly; it might be a good idea to tent it with foil to hold heat and moisture in. Anyway when it is almost ready to handle, cut off the fat end, including a couple of rows of corn. You can nibble on it later. Then, using some heat protecton, squeeze the ear from the skinny end, and it will slide out of the leaves leaving the silk behind. Then you can eat it, or cut it off the ears for use later. The smoky, charred kernels are great in salsa or chili or similar dishes when you need a hit of summer in dreary winter.
Well done, sir! The irony is that is not a song which Anne Murray (who is rrom Spring Hill, Nova Scotia (other song reference to the Spring Hill mine disaster)) would normally be associated with. And yet... she got her start back n the 1960s on a CBC television show produced here in Halifax, called Sing Along Jubilee, which was hosted (and possibly produced, not sure) by her future husband (and future ex-husband) Bill Langstroth, and Jim Bennett. So she certainly was exposed to that song back then. Her breakout hit "Snowbird" was written by Gene MacLellan who was also a regular on the show (and who made a lot more money as a song writer than as a performer. Back then in the late 1960s Anne Murray was considered a bit of a rebel because she showed up on the set in bare feet (gasp).
But, yeah, we like drinking black rum and eating blueberry pie.
PS I drove through Spring Hill last week, on the way from Parrsboro to Tatamagouche (and yes, we passed through Oxford, as well as Wallace, home of one of the most depressing stories of the Acadian expulsion). Spring Hill is still a s*** hole, no offence to anyone from there.
I am thinking the birds must eat all the blueberries, haven’t had any in several years of maintaining the three or four bushes I have here.
My mom used to put nets on hers, however it was kind of a bummer to have to remove dead fowl which had been entangled just so we could pick the berries.
Time to go and marinade some chicken for the barbecue later...
My mom used to put nets on hers, however it was kind of a bummer to have to remove dead fowl which had been entangled just so we could pick the berries.
Time to go and marinade some chicken for the barbecue later...
In my mother tongue they are all Pilze.
From Fusspilz (athlete's foot) to Fliegenpilz (fly agaric).
From Fusspilz (athlete's foot) to Fliegenpilz (fly agaric).
As half of Russian marriages end up in divorce, that saying may still be very much alive.
(a woman is a bird, but a chicken not human)
Can the mushrooms be dried enough in the sun to keep ?
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In French, truffle is a champignon and a champignon is any kind of mold or fungus. Same as goes for Pilze.
Just drying them in the sun takes time. We have also dried them indoors on rainy seasons.
Should build a dryer of a small fan and some 100W lamps.
Homemade macaroni and cheese. I'm using gluten free penne pasta and tasty shredded cheese. 7 mins in a rice cooker in the microwave for 250 grams of penne pasta (1 liter of water). 2 mins in the microwave for the shredded cheese to melt in a bowl for 125 grams of penne pasta. Using light cheese.
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Have you tried this, it's not bad actually.
https://www.target.com/p/banza-174-...yyQ9_Fl4Lf40lTF9F-RoCPlkQAvD_BwE&gclsrc=aw.ds