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The food thread
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Old 19th October 2019, 07:26 PM   #11891
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Can't make stuffing without sage. Sausages like it too. It's a perennial.
Basil has to be planted every year.
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Old 19th October 2019, 08:01 PM   #11892
Charles Darwin is offline Charles Darwin  United Kingdom
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Tried to look up how much frost rosemary can take but all I found was grow zones for the North America and eventually the UK using the same parameters.

The hardiest variety of rosemary 'Arp' is good for zones 6 to 10 which seems to eliminate most of Canada except that bit around Vancouver.

Birmingham UK is zone 8.
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Old 20th October 2019, 12:27 AM   #11893
nezbleu is offline nezbleu  Canada
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Quote:
Originally Posted by rsavas View Post
I thought I was growing basil but it is actually sage, duh, it came back from last year, not sure if it re-seeded itself.
I was watching a Jamie Oliver show and he was using the sage, even with the flowers on it, so I guess I can use mine anytime. We shall see if it comes back again next spring.
Our first frost last night.
Sage is one of my fave herbs, like Cal says can't make stuffing, or traditional-roast chicken without it. Some people use summer savoury instead, and it is nice, but they are idiots.

Sage is easy to grow and is a perenial here. Not only will it overwinter in the ground, it will do do in a container where it is more likely to freeze. I was happily surprised this spring, by which I mean late June, when my pot of sage suddenly started producing leaves. I had already planted a new seedling in the same pot , so ended up with two fery different sage plants in the same pot.
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Old 20th October 2019, 02:28 AM   #11894
jackinnj is offline jackinnj  United States
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Did you know that mint (very aggressive on its own) can influence the flavor of spices grown nearby! Brit Gardening Show recommends growing mint in large pots.

Our rosemary will go into December, but basil is already done,
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Old 20th October 2019, 03:43 AM   #11895
simon7000 is offline simon7000  United States
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Quote:
Originally Posted by jackinnj View Post
Did you know that mint (very aggressive on its own) can influence the flavor of spices grown nearby! Brit Gardening Show recommends growing mint in large pots.

Our rosemary will go into December, but basil is already done,
I grow mint in the front row of hedges between my yard and the street. Very hardy plant around here.

Interestingly enough the deer eat the tulips right in front but not the mint or the hedges.
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Old 20th October 2019, 10:45 AM   #11896
DPH is online now DPH  United States
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Quote:
Originally Posted by jackinnj View Post
Did you know that mint (very aggressive on its own) can influence the flavor of spices grown nearby! Brit Gardening Show recommends growing mint in large pots.

Our rosemary will go into December, but basil is already done,
Yeah I should put the caveat that I'm in USDA 8 (Portland) or 14 (San Diego) depending on when, so rosemary never gets a long long hard freeze.

Mint is definitely a pot plant, or soon it will be your only plant. I even have to give some space so it doesn't overhang other pots!
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Last edited by DPH; 20th October 2019 at 10:54 AM.
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Old 20th October 2019, 08:49 PM   #11897
TheGimp is offline TheGimp  United States
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With Basil, I have found the remnants of the flowers are more aromatic than the leaves.
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Old 20th October 2019, 11:49 PM   #11898
simon7000 is offline simon7000  United States
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First pumpkin pie of the year. Sorry Cal no pictures, didn't last that long.
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Old 21st October 2019, 05:15 PM   #11899
scott wurcer is offline scott wurcer  United States
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Our local Wegman's did a sushi fest this weekend, everything flown in Friday afternoon from Fukuoka fish market 28 varieties of wild caught local fish and a little >$200/lb real Japanese Waygu grade 5. Everything was $$$$ but I made some Skipjack and Seabream tataki on the grill, the Skipjack was awesome.

They broke down a whole tuna 4 foot knife and all and handed out some samples of o-toro which was stunning. All they forgot was the real wasabi, I'll have to make sure they do that next year.

For the non-fish eaters we grilled a couple of T-bones from one of the work cows that had to be put down (they eat grass and make manure but there is nothing to sustain them over the winter). This not everyone's meat more gamey than usual, but we love it because the last couple of years it has been very tender when simply grilled mid-rare. The rack of lamb OTOH from another local farm just did not have a lot of flavor though the meat had perfect texture.
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Last edited by scott wurcer; 21st October 2019 at 05:24 PM.
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Old 24th October 2019, 12:24 AM   #11900
nezbleu is offline nezbleu  Canada
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Default Pear tarte tatin

Pears caramelizing with butter, sugar, cinnamon, cardamom, star anise.

IMG_20191023_201308_compress9.jpg

Finished tarte tatin.

IMG_20191023_201602_compress35.jpg
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