#some cabbage green onions and yellow onions

[sykling]

🥺

cleaning out the fridge and making budae jjigae mutuals come here and get a bowl 🍲

[spontaneousmusicalnumber]

It's Make a Terrible Comic Day! Because it's approximately Fuck degrees out with a heat index of Hell, I decided to share my favorite summer recipe. I credit this with saving my sanity when I lived in a South facing apartment without central air. Actual approximation of a recipe under the cut.

This is a very forgiving recipe that you can mess with a lot and it'll still come out great. Originally it was this recipe here, but it's very far removed.

What I used today:

About half a package of soba noodles, boiled until done and rinsed in cold water to stop the cooking

Two bell peppers, one red and one yellow, julienned

One cucumber, partially peeled and sliced pretty thin

One pound of carrots, cut into thin matchsticks by hand because the store didn't have any matchstick carrots and you couldn't find the grater

At least a cup if not 2 of frozen corn because damn you love corn

A package of green onions, sliced. I think there were 6 in there.

A big handful of cilantro

Firm tofu, squeezed of excess liquid and left to sit a bit in some soy sauce, lime juice, and rice vinegar. Crumble it up so it looks like feta.

You can go wild here. Radishes. Cabbage. Red onion. Crushed peanuts. Snow peas. I'm gonna try edamame next time. If you think it'll go well together you have my permission to go nuts.

Give that whole thing a mix in the biggest bowl you own and then in a littler bowl make a dressing. This has literally become vibes to me so I'm not even gonna guess at measurements.

A lot of lime juice

A little less rice vinegar than that

A good glug or two of honey

More ginger than that (I use the squeeze bottle stuff)

At least as much canola oil as lime juice

A good few shakes of toasted sesame oil

Salt and pepper

If you weren't a weenie like me you could add Sriracha or red pepper flakes here but I'm weak

DO NOT COMBINE THE SALAD WITH THE DRESSING UNTIL THE LAST MINUTE!!!

The salad and the dressing will keep in the fridge seperately for several days, but once you mix one into the other you're locked in to eating it or it'll become a soggy greasy mess.

I love prepping it for work, it's a lot of chopping but you can make a huge batch that's several meals (or enough for a pretty good group).

[greensagephase]

Nonviolent Communication Part Five Food Guide/Reference Post

Disclaimer: Photos are not mine. Variations of some of the food exist as it depends on the region of the individual.

Pan Dulce - Sweet Bread (Mexican pastries)

Concha - word literally translates to "Seashell" but it's a kind of pan dulce (the specific kind Miguel and reader ate)

Tamales - I feel like everyone knows these but they can be made out of chicken or beef, and of green or red chile.

Sweet Tamales - These are sweet tamales so they include sugar and can include different toppings like raisins, pineapple, and cinnamon sticks (not to eat but for flavor). Sometimes this varies based on the background of the individual. My mom has always added food coloring to make them pink and light green.

Pozole - A kind of soup/stew made from hominy and meat (can be chicken or beef). There's different flavors based on the kind of chiles used. The typical versions I've had are red and green but I also know of pozole blanco or "white pozole." People add different toppings to it based on the region they are from like cabbage, diced onion, and avocado.

Buñuelos - fried dough fritter. These are so good and are usually made for Christmas time (based on my experience).

Items on Gabriella's Ofrenda:

Pulparindos: the thin yellow packs included in Gabriella and Gabriel's ofrenda

Pelon Pelo Rico - the small green/white bottles with red lids

The pink gum tablets on Gabriella's ofrenda (those at the very end)

Paleta Payaso - the clown chocolate covered marshmallow lollipop This is how they are always portrayed but...

they always look different when you open them

Drinks mentioned on Gabriella's Ofrenda:

Yakult: the small bottles with beige liquid and red letters

Choco Milk: chocolate powder. It's like Nesquik.

Arroz con leche (Rice with Milk) : rice pudding but Mexican version

[the-habitat-ring]

The (Real) Stardew Valley Farm

So a year and a half ago we bought a house, AKA the real life habitat ring. I swear the yard came with every single non-aquatic invasive plant we’ve got. Slowly but surely we’ve been murdering all the Japanese honeysuckle and poison hemlock, tearing up a truly inhumane amount of weed barrier and pea gravel, and adding truckloads of wood chips and other organic matter to start to repair the soil. Our goal is to replace everything with mostly native plants with an emphasis on food production.

But of course I needed more of a challenge. I love playing Stardew Valley. It’s really the only video game I play. And somewhere I got the idea, “Hey, wouldn’t it be cool to grow everything in Stardew Valley in our yard?” So here we are. Obviously I don’t live on some magical land with perfect weather, a giant greenhouse, and a second farm on a tropical island, so I have to make plenty of substitutions. I’m also trying to grow native plants whenever possible. Any suggestions are welcome!

2021

Amaranth - Native white amaranth (the birds love it!)

Grape - Native riverbank grapes (so many grapes) and some green cultivated variety from the neighbors

Dandelion - Obviously

Maple Tree - Native silver, red, and sugar maples (also an invasive Norway maple but we chopped it down)

Pine Tree - Not sure what kind of pines they are

Apple Tree - Not in great shape. I’d love an Enterprise apple tree at some point

Coffee Bean - Chicory (maybe that’s cheating, but it’s a naturalized plant commonly used as a coffee substitute)

Salmonberry - Not native to the Midwest, so we’re sticking with native black raspberries. We’ll likely add some pink/yellow raspberries later though

2022

Kale

Rhubarb

Strawberry - Both cultivated and native

Tulip

Radish

Tomato

Beet

Eggplant

Fairy Rose - Not a real thing so I substituted the native prairie rose

Cranberries - Native cranberry viburnum

Orange Tree -Native persimmons, which produce orange fruit

Daffodil

Spring Onion - Native nodding onions and also green onions indoors

Spice Berry - Native spicebushes

Wild Plum - Native

Hazelnut - Native

Crocus

Cherry Tree - Native black cherries and nonnative bush cherries

Tea Leaves - Native New Jersey Tea bush

Banana Tree - Native pawpaws, which are also known as Indiana bananas

Mango Tree - One of the pawpaws is a named variety called mango so I think that counts

Ginger - Attempted native wild ginger, which I don’t think survived, but am also growing ginger indoors

Green Bean

Sweet Gem Berry - Native Juneberry (Downy Serviceberry) which are a redish color

Planned for 2023

Blue Jazz - Not real so I went with the native Ozark Bluestar, which seems similar enough

Garlic

Parsnip

Apricot Tree - Native passionflower vine. Not a tree, but it is known as wild apricot

Blueberry

Sunflower - Both native and non-native sunflowers

Pineapple - Neither my spouse nor I like pineapples, so we’re going with white strawberries known as pineberries that are said to have a tropical taste

Pumpkin

Melon

Wild Horseradish - Except I’ll be growing it in a pot because it tends to get a little too wild for my tastes

Holly - Native winterberry holly

Oak Tree - Native dwarf chinquapin oak

Sweet Pea

Hot Pepper

Palm Tree - Obviosuly not going to work here but there is a native palm sedge that I’ll plant instead

Planned for 2024

Potato

Corn

Hops - Hoping to get a cutting from a native hops vine (if the local beer people don’t kill me)

Winter Root - I’m gonna go with native ground nuts because you can dig up the roots in winter

Poppy - Hopefully native wood poppy

Red Cabbage

Artichoke - Native Jerusalem artichokes

Cactus Fruit - Native prickly pear cactus

Yam

Bok Choy

Leek

Fiddlehead Fern

Blackberry

Crystal Fruit - I’m gonna go with honey berries, which produce fruit earlier than anything else

Ancient Fruit - Native Aronia berries are the only thing I can think of for this one. They’re blue(ish) and have lots of antioxidants so you live to be ancient

Figuring Out Substitutes

Rice

Wheat

Starfruit - Not really sure how to swing this one, so suggestions are welcome

Summer Spangle - Not real, so I’m open to suggestions of native plants. Possibly prairie lily? It has a similar-ish shape, is orange, and blooms in summer

Qi Fruit - Creepy little man

Taro Root - I would have to plant it in pots

Morel - I wish I could grow this

All the other mushrooms - I think I’ll just ignore any varieties and just try plugs or similar

Snow Yam

Cave Carrot - Trying to find a native carrot substitute

Coconut - I shouldn’t count this separately from palm trees, right?

Mahogany Tree

Peach Tree

Pomegranate Tree - There are Russian pomegranates that are hardy to zone 6, which just might work with climate change

[askwhatsforlunch]

Growing and Gardening: Growing Potatoes

I had attempted to grow potatoes before, and even harvested a few; but no attempt was as successful as this year’s! And I’m not even done digging yet!

It all started on a cold January day. A local farmer was going around neighbourhoods in my town, selling his produce. A bit pricey perhaps; but excellent quality, and because he only sold in large amounts, I ended up with some twenty-five kilos of potatoes (in addition to fifteen of carrots, ten of white and five of red onions!)

It kept rather well in the garage, and the vegetables were delicious. But even in the dead of Winter, there are so many potatoes two people can eat!

Thus they started shrivelling and growing sprouts! Perfect, I thought; then, I could plant them!

And so I did! On the 29th of March, I prepared the place I would plant them in, a large iron garden bin, where I had grown and harvested the last of the Mesclun. One thing to always remember when growing vegetables is to rotate your crops; you cannot grow the same type of vegetables in the same spot two years in a row. The previous crop will have taken most the the nutrients they need, leaving very little left in the soil, and your next harvest, if any, might not be as bountiful... Luckily, different crops need different nutrients from the soil they grow in; hence the rotation. Tubers (like potatoes), for instance, will appreciate a soil formerly hosting brassicaceae (like cabbage, kale, etc...) or leafy greens (like lettuce or spinach).

I tilled the soil thoroughly, and mixed in good soil and compost to amend it. I left it for a few days.

Then, on the 4th of April, I planted my sprouted potatoes. I had eight (8) of them, and arranged four (4) on two levels, so the bottom ones would not be right underneath the top ones. There was about 15cm/5.5″ of soil mixture between both levels.

I covered them with about as much soil mixture (15cm/5.5″). I watered thoroughly. It is also important to have a good drainage, if you grow potatoes in a container, or they will rot. A few years back, I had hammered in four holes in this iron bin, and it wasn’t easy; but very much worth the effort! 

Then, I watered regularly only when the April showers were scarce! After a couple of weeks, potato stalks and leaves were starting growing in the bin.

And after a month and a half (on the 16th of May), they were tall and luscious and very leafy!!! From then on, it is very easy to take care of them. Water when the soil gets dry to the touch, trim the leaves a little when they become yellow.

You can also sow herbs at the  feet of your potatoes. They may improve their taste and protect them against aphids. Cilantro and thyme are good companions. I only managed a very small bunch of Cilantro. Because they are in a bin, and the Cilantro stalks are significantly thinner and smaller than the potatoes’; they do not get as much light as they would if you planted and sowed in a Veg Patch.

That said, harvesting potatoes in a bin is heaps more convenient! You know where they all are; you just need to dig them out!

I dug about 840 grams/1.85 pound New Potatoes (harvested about three and a half month after planting); and left the greenest, leafiest stalks in the bin to harvest later, and perhaps have bigger spuds! I might also try to sow more, as there is enough light for it now!

I am so happy with this harvest of small (some really tiny!) to medium Garden Potatoes, though. Their skin is thin, and once scrubbed, don’t they look pretty?And their flesh is beautiful and tasty!

[alex51324]

Made a rather nice stir-fry with some of my farm box stuff!

The raison d'etre of the stir-fry was the eggplant; I looked up a few recipes, and they said that after cutting it up, you should soak it in cold salt water for 15 minutes, and then toss it with about a tablespoon of corn starch, so I did that:

I also removed a few strips of peel and then cut it up in such a way that I only had peel on the short ends of the strips; eggplant peel can get kind of leathery sometimes, but completely peeled eggplant can get mushy, so I came up with this strategy to split the difference.

Other farm-box veggies included this week's purple peppers and yellow squash, and red onion, little round carrots, and green cabbage from previous weeks. Garlic and ginger for aromatics, and I had a lime left from the sangria project, so I zested that to make the rice a little more interesting. (You cook the rice as normal, and add in a little citrus zest once it's done; I learned it from EveryPlate.)

Sauce was this stuff:

Which I also learned about from EveryPlate.

The process was first prep everything, then I stir-fried the onions and peppers for a bit, then added the aromatics. Then I put in the carrots and squash and stir-fried some more. By that point the skillet was kind of full, so I took all that stuff out, put in a little more oil, and stir-fried the eggplant. Once that was mostly done, I put in the cabbage. When that was cooked down, drizzled on some glaze and stirred it up, then put the first batch of vegetables back in. Another drizzle of glaze, and a couple minutes of stir-frying, and that was it! I also added a handful of dry-roasted peanuts at the end, for a little protein.

While I was cooking it seemed like I might end up with more than I bargained for, but once everything had cooked down, I could just fit it in 3 of my meal-prep containers, with a big helping to eat right away, which was what I'd had in mind.

the whole thing was very loosely inspired by this EveryPlate recipe:

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #173

I decided that today is another day of resting, mostly because I have a video game to play with M, at least for now. We played more Necesse, and today I actually have a picture to show you of the garden I built…

...It's actually bigger than this now; it's 5 rows wide. And soon, it will be 6 rows wide. In addition to all the crops that come from seeds, I thought to try to include the berry bushes and the trees, too. The 16 squares are, from left to right and top to bottom: sugar beets, wheat, cabbage, tomatoes, corn, rice, carrots, potatoes, eggplant, chili peppers, pumpkins, strawberries and coffee, some kind of fictional ice flower, sunflowers, some kind of fictional fire flower, and mushrooms.

...Since taking that picture, strawberries and coffee have their own separate fields. I also started a field full of some fictional cave plant, a field of onions, and a field that is half filled with blueberries, while the other half is filled with blackberries.

I still need to build spaces for the trees. So far, we have apples, bananas, coconuts, and lemons.

...And yes, I am aware that all of these fruits and vegetables grow in wildly different climates, hahaha! But games like these tend to ignore the climate factor, because otherwise it becomes too cumbersome to do anything.

The garden is a lot bigger than what my settlers need. But this just means that they'll never go hungry. And it also means that we can sell the extra for coin to buy other stuff with.

Oh right!! I should probably show you the houses I built for my settlers! Here:

...You'll notice I've got sheep and cows and little piggies, too!

Little piggies... I am reminded of a little nursery rhyme in my part of the world that parents (in my case, my grandparents) sometimes say to their children while playing with their toes; you point to each toe in order, starting with the biggest one, and you say each line for each toe:

This little piggy went to the market. This little piggy stayed home. This little piggy had roast beef. This little piggy had none. And this little piggy cried, "wee, wee, wee!" all the way home!

...I wonder if you have that rhyme in your world.

Hey, Sephiroth? What kinds of nursery rhymes do the people of your world say to children, anyway? Is that even a thing in your world? And... given your own upbringing, is it something you ever experienced? Or is it maybe something you've only ever seen in passing, done by the families in the places where you were stationed? Do you know any nursery rhymes? And if you do, which ones do you like best?

I like The Itsy Bitsy Spider. And not just because I think spiders are very cute (because they ARE very cute, especially tarantulas!! everyone else is allowed to be wrong!), but because it's a lesson in persistence - behold:

The itsy bitsy spider climbed up the water spout. Down came the rain and washed the spider out! Out came the sun and dried up all the rain, and the itsy bitsy spider climbed up the spout again.

...That one's got a melody and a whole hand movement thing that happens. But the important bit here is that this spider is undeterred from its goal. It tried and then it failed because of forces outside of its control. And then it got right back up and tried again. The song does not tell us the result, but I like to think that it was successful the second time.

I also kinda like this one:

A-tisket, a-tasket, a green and yellow basket. I wrote a letter to my friend and on the way I dropped it, I dropped it, I dropped it, and on the way I dropped it. A little boy, he picked it up and put it in his pocket.

...I have no idea what a "tisket" or a "tasket" are. But it has a cheerful little melody. Also, I tend to drop and lose things a lot, so I guess I kind of find this one relatable, hahaha! The notion that someone might come along and pick it up and return it to me later is kind of nice.

You know what, Sephiroth? If any of these letters get "dropped" somehow on their way to you, I don't mind if a little boy picks them up and puts them in his pocket for a bit of courage and strength - especially if that little boy is you. Maybe if you like what I write to you, then you can somehow send them along to your past self; even with Glenn and Matt and Lucia, he still seems a little lonely, doesn't he?

Well anyway. It becomes late, and I've not done a whole lot today, so I suppose I should stop writing here before I start rambling.

I love you. Please try to imitate the persistent spider from the little rhyme and rise up from your knees every time you fall down. And if you need a hand up, mine will always be here, waiting for you to take it.

Please stay safe out there. Please make good, kind, and gentle choices. I'll write to you again tomorrow.

Your friend, Lumine

[littlecarnet]

For @starblue2406

Here are a few things I'll eat in a day. I typically don't eat a big breakfast, but I will have a big lunch. Dinners in my family are late, usually 6pm to 8pm, we typically walk after dinner, then I'll drink tea to relax before bed.

You'll probably notice a lack of beef and pork, I have trouble digesting them, so it's mostly chicken and seafood. My family also don't eat a lot of bread, it's treated more like a side than a meal.

And yeah, there's a quite a mix of cultures here. My mom's side is Greek/Egypt with Turkish influences from her great grandfather, my dad is Native American with some adopted local New Mexico flavors. Since I was originally born and raised by the ocean, seafood and sea vegetables are a big thing in my diet. They're hard to find in the southwest, but I crave them and they keep me healthy as I have low blood pressure, so I need a bit of healthy salt.

----------------

Things I'll have for breakfast:

Apple cider vinegar mixed with honey or a fruit juice, usually pomegranate juice. Gets my digestive system prepped.

Oatmeal with dates, pumpkin seeds, and seasonal fruit.

Fresh fruit or fruit jelly with yogurt. I like Greek yogurt as it's more creamy and filling.

Seaweed soup with green onions or salmon

Kefir a type of strong yogurt drink

Crepe with fruit, pine nuts and honey

Omelet with spinach or dandelion greens

Eggs boiled in black tea and star anise

Shakshuka eggs with tomato and spices

Salmon with fried eggs

Fresh tilapia corn taco

Fruit smoothies

Green tea

Yerba mate

Lunch:

A Flatbread wrap with either chicken or falafel, lettuce, feta, red onion or tomato topped with tzatziki or Tahiti

Sardines with tomato pesto on ciabatta

Basmati rice with chicken or fish with garlic, oregano, basil

Tuna with red onion and chopped mozzarella

A salad made of lightly pickled cucumber and lato (sea grapes)

Rice soup - Made with leftover tea, seaweed, sesame seeds, fish

Baby octopus with chopped tomatoes, red onion, and oregano -

Dolma - Grape leaves stuffed with spiced rice and a meat then steamed, cabbage leaves are sometimes used instead

Ta'meya or Falafel - ground chickpeas or lentils mixed with spices and fried into rounds, topped with tzatziki or hummus

Grilled cheese with strawberry and sage

Jellyfish salad with sweet vinegar and red chili

Steamed cactus pads with watermelon rind

Blue corn bread with sweet corn

Fish cakes in a crab broth with five spice seasoning

Ful medames

Peel and eat shrimp

Mussels on ice

Shawarma

Dinner:

Grilled chicken with mixed vegetables like cherry tomatoes

Vegetable bake with seasonal vegetables

Eggplant lasagna with feta and sliced tomatoes

Cioppino - Seafood in a rich tomato broth

Risotto rice with mushroom

Shrimp with feta and tomatoes

Grilled catfish with spices

Mussels in butter and garlic

Seafood in spiced yellow rice

Crab cakes in scallop shells

Three Sisters soup - Corn, beans, squash

Spinach and cheese stuffed pastries

Squash and corn simmered in milk with pepper, garlic, and saffron

Pumpkin soup with garlic, apple, and sweet potato

Tuna steak with cranberries and feta

Zucchini stuffed with herbed rice and baked

Sayadeya - Fried fish with red onions on rice spiced with cinnamon, turmeric, and ginger

Venison chili beans

Fry bread tacos

Kushari

Chicken livers and hearts

Wild rice with elderberry and morel mushrooms

Lumpias - Like a large egg roll

Wild rice with sweet potato, pumpkin, and cranberry

Snow fungus soup with chicken bone broth

Chicken herb soup - chicken boiled with red dates, wild yam, astragalus, goji

Grilled chicken with butternut squash sweet potatoes

Mixed bean soup with chicken bone broth

Sweet and sour bitter melon soup

Between meals:

Tea with milk

Lots of different nuts

Dried fruit like dates and figs

Fresh fruit with a bit of sweet condensed milk

Jerky turkey or venison

Pickled sweet vegetables

Bruschetta with crackers

Fresh figs with goat cheese

Olives stuffed with cheese

Seaweed salad

Squid jerky

Horned melon

Naan with olive oil

Fried sardines in honey

Mushroom chips

Sweet potato chips

Crispy baby crabs

Fried sage leaves

Prosciutto

Frozen grapes

Zabladi

Cactus fruit

Quail eggs

Snap peas

Drinks:

Grape juice

Pomegranate juice

Hibiscus tea

Mint tea

Ginger tea

Anise tea

Yuzu tea

Rose petal tea

Barley tea

Flowering tea

Mountain herb tea

Water infused with fresh lemongrass and fennel

Water with basil seeds with honey

Roasted milk tea

Yerba mate

Corn silk tea

Rice milk with cinnamon and cardamom

Desserts:

Yogurt with honey and mixed fruit either frozen or seasonal

Chia pudding with peanut butter or rose petal jelly

Italian soda with sugar-free syrups of either rosewater, lavender, peach, or strawberry

Iced coffee with cacao nibs

Chocolate dipped fruit

Gelatins

Anise cookies

Amaretto biscuits

Honey comb

Baklava

Grass jelly with milk

Coconut milk pudding

Rose or pistachio halva

Sweet potato with ice cream

Snow fungus with fruit and rock sugar

Khoshaf - A dessert made of dried fruits simmered with cinnamon, nutmeg, and cloves

Lazy meals:

A typical salad

Frozen vegetables popped into a microwave and served with ready cooked shrimp or a can of sardines in tomato

Pumpkin puree in a can mixed with garlic, pepper, and milk pop into microwave

Jellyfish salad with pickled vegetables and sweet chili sauce

Thin crust pizza made from a pita with tomato, cheese, and Italian seasoning

Spinach or dandelion greens omelet with cheese

Rice soup - made with tea, fish, seaweed, and green onion

Sweet potato with toppings of choice

Baked potato with peanut butter and crab paste

Wonton wrappers stuffed with cream cheese and fried

Chestnut rice - Rice with chopped chestnuts

Chopped apples with cinnamon and honey in the microwave

Bread pudding - day old bread, fruit of choice, egg, milk pop in microwave until egg is cooked

Rice pudding - cooked rice, milk, cardamom, cinnamon, and dried chopped fruit

[kimberly40]

Early Appalachian families carved out an existence from the wilderness. They cleared and planted small acreages, built solid cabins, and raised their children. Their day-to-day existence was more difficult and isolated than that of people living east of the Appalachians.

Women had many chores to attend to everyday. One of them was spinning cloth on their looms then dyeing color into the cloth. Cloth created on their looms or baskets woven from the white oak they cut and split, they could choose to leave the wool or oak splits in their natural color or dye them with dyes made from sources found in nature. Dye sources were usually collected when they were at their peak in color, but some could be used at any time.

The dye sources would be broken up into small pieces and added to hot water. They would remain in the hot water for at least an hour and then were strained, if necessary, before the actual dye process.

The material being treated would remain in the dye for as long as the woman desired for shade of color. When it was removed from the dye bath, the material was rinsed several times to remove excess dye. To make sure a color would be permanent, mordants were added. The mordants fix the dye to the yarn or split and help them absorb color. The most popular mordants were salt or vinegar. These were available in Appalachian homes. Other mordants could be obtained from a chemical supply house and were used for specific results. Tin gave bright results. Iron gave the darkest results. Alum darkened the color. Chrome gave slightly darker or brassier results than alum. Cream of tartar or tartaric acid brightened color and kept the wool silky

The mordant recipes are detailed:

1. Basic alum recipe: dissolve 3 ounces of alum into ½ cup of warm water and add to

2. Cream of tartar recipe: dissolve one ounce of cream of tartar separately into ½ cup of warm water and add to the dye liquor.

3. Chrome recipe: ¼ oz. of chrome, 4 gallons of water. Dissolve chrome in ½ cup of water.

Stir and heat to simmer before immersing material to be dyed. Cover and simmer for one hour. After the first hour, cut off heat and let cool.

4. Tin recipe: ½ oz. Tin, 2 oz. Cream of tartar, ¾ oz. Oxalic acid, 4 gallons water. Dissolve mordant ingredients separately in ½ cup water. Add to 4 gallons of warm water. Stir after each addition. Bring water to simmer for one hour. Put in material to dye and leave for one hour. Turn off heat and let cool. Rinse out and then rinse and wash again.

5. Iron recipe: ¾ oz. granular ferrous sulfate, ¾ oz. Oxalic acid, 4 gallons neutral waters. Dissolve iron in ½ cup warm water. Add to 4 gallons of water. Dissolve Oxalic acid

separately in ½ cup of warm water. Add to pot. Stir, add wool, and bring bath to simmer for one hour. Turn off. Let wool cool. Rinse. Store until ready to use.

6. Salt or vinegar recipe: ½ pint added to the dye bath before removing material from the dye bath.

Dye sources were readily found in the mountainous regions of the Appalachians. Some of the most common were:

Dye Source Color Mordant

1. Walnut hulls brown not needed

2. Pokeberries red purple vinegar

3. Queen Anne’s Lace light green alum

4. Marigold flower heads gold tin

5. Sweet gum balls gray not needed

6. Willow bark and twigs rose tan to brown not needed

7. Onion yellow salt

8. Coffee or tea tan to brown salt

9. Rhododendron green vinegar

Purple cabbage makes a violet color. Beet juice makes a red-purple, sumac berries make red, and clay dirt makes a sienna color.

The dye material should be heated to a simmer in at least two to three gallons of water. Time will vary for each dye source. If a dye source is powdery or is a small leafy substance, such as tea or coffee, tie it in a cheesecloth .

This sounds like a long process. Can you imagine? AND you still have to cook Supper, but you gotta chop the wood for the fire before you even start cooking, not to mention changing diapers and sweeping the yard.

(Written by Manda Wallace)

[serentiydraw5678]

Colette and Charlie 1 (includes other ocs and me as the narrator)

(Hello welcome to the first ever story created in my blog! there will be different ones or separated parts. . if theres more ill add a number/number to it. . !ROLEPLAYING WITH OTHERS IS NOT GONNA BE IN HERE! Don´t steal this and claim it as yours! You may request story plots (NO NSFW ONES BLOOD AND MAYBE GORE IS ALOUD) Pictures may/may not be inclued in here I´m gonna be the purple text in here. . Names will be here since tumblr dont have alot of colors. . Its fine anyway. . mine will be blank with the purple text so you know its me. . anyone who has purple text will have name (for ocs) anyway lets start this!)

Colette: *Drawing in her bed* *door cereks* Charlie: *comes in Colette`s room to see whats shes doing* Colette: *sees her* Oh hey sis need something?

Charlie: *shakes head no*

Colette: Oh you wanted to chill with your sis?

Charlie: *nods*

Colette: okay come up on the bed

*she gets up on the bed*

Colette: hey do you wanna play UNO?

Charlie: *nods*

Colette: *gets a pack of UNO cards on her nightstand shelf* Ok lets play some rounds!

*12 rounds later*

Colette: Wow sis your good I won 3 rounds you won 9. . Your good!

Charlie: *smiles*

Colette: *one of her eyes are black*

Lucifer: hey can you keep it down please IM IN MY GERMANY CLASSES!

Colette: We weren´t even making any loud noise. .

Lucifer: Well you are now *chuckles*

Colette: Just go and do your Germany classes Lucifer. .

Lucifer: I WILL. . *goes to his room and slams the door*

*Charlies stomach growls*

Colette: Oh you hungry sis?

Charlie: *nods*

*Her and Charlie gets off the bed*

Colette: Come on let me make you a salad. you can pick what you want in it!

*They are now in the kitchen*

Charlie: *Looks in the fridge and grabs 3 yellow bell peppers,1 cabbage, 5 cucumbers, and 4 tomatoes*

Colette: *place two salad bowls in front of her*

Charlie: *Tugs Colettes shirt*

Colette: Oh you got the things you want in your salad?

*she shakes her head no*

Colette: Oh well you can get it if you can reach it. .

Charlie: *grabs 3 carrots, 4 orange bell peppers, endive, and a can of peas*

Colette: Oh thats a lot are you sure you want all of. . this?

Charlie: *nods*

Colette: Okay you go and sit at the table and wait I just need to wash them off

*washes them off in the sink, cuts the peppers, cabbage, endive, carrots cucumbers, and tomatoes*

*Place cabbage and endive on the sides of the bowl*

*puts the rest of it in*

Colette: *lays it on the table* here you go sis, bon appetit!

*lays her bowl on the table, she had radishes, green onions and romanie*

*after they ate*

Colette: mm that was good was it sis

Charlie: *sign language: " yea thats was delicious, thank you sis! ¨ * *smiles*

Colette: your welcome sis!

(MORE COMING SOON)

[kalis-scribbles]

Captain Thunderclaw’s Cookbook for the Adventurous Sailor

[These recipes were written for a pirates themed D&D campaign, these are the personal recipes of Captain Thunderclaw, the greatest feline captain of the seven seas!]

The question of feeding sailors has been one which the victual officers of every navy has wrestled with since the first sailors went out to sea. One must find provisions which are possible to keep for long voyages while provising sufficient nutrition to keep sailors strong enough to work and to ward away the dreaded scurvy that has plagued vessels for so long. 

These here are recipes I have collected throrough my voyages, some of which are meant to make use of provisions while others are special treats that make use of fresh produces in the days after departing port or while moored.

[Recipes under the cut]

Appetizers

Plantain and beans soup

To make this dish soak beans overnight so they are grown by morning. At dawn put them in fresh water and boil them with a little stock of fish or poultry until they can be crushed with a spoon. Then cut onions and peeled plantains into small cubes, add them to the beans with fresh herbs.

Turtle Salad

Turtles are plentiful and easy to catch while at sea. Chop into a small chunk the meat of a turtle and roast it until cooked. Add the meat chilled to chopped greens, salted herring, hard boiled eggs, onions, hearts of palm, olives, and diced mango. Season with mustard, salt and pepper. Mix well and serve as a mount onto a large dish.

Kievan Sour Soup

Known to ward away scurvy, to prepare this soup you must use pickled cabbage which you must drain of its liquid and chop finely. In a pot render bacon until the fat is melted. To this add the crout and cook for a few minutes before filling with water. Chop potatoes and carrots into small pieces and add them to the pot. The soup is ready when the potatoes are soft. If available you may add soured cream.

Side Dishes

Burgoo

This recipe is common among sail ships. Boil one part of oatmeal to four parts of water until they are soft. To this add molasses and sweet lard of hogs.

Pease Porridge

First you must soak yellow split peas overnight so that they may cook easier. Then set them to boil with not too much water lest it be too watery. When the peas are a soft puree add in cooked ham and season generously with butter and mint until the ham is warm.

Keshiite Mush

To make this stable of the Keshiite one must first boil the flour of corn, cassava or plantain in water until it thickens into a thick and heavy paste. It must then be divided into portions before it cool and firms up. This food has little taste on its own but is served doused in soup or stew for flavor. It may be mixed with a little milk or cream to make smoother.

Savory Rice

First one must wash and boil the salt meat of their allotted ration, then remove it from the pot. In the pot put rice with herbs and cook until it is plump, then return the meat to the dish and mix it well.

Naval Cheese Sauce

To rescue the horror known as Naval Cheese one must in great effort, first grate it as fine as can be done and then add it to a pot covering with water and a large amount of butter to provide fat to the unfortunate mixture. Cook on a very low heat until the cheese finally deigns to melt and mix it well. Serve this sauce warm and let sailors dip in ship bisket to soften them.

Sweet Beans

Take small beans soaked overnight and rinse them, put them in a ceramic cooking pot with pieces of fat cut into chunks, and molasses or the sugar of maple trees and cover with water mixed well. Put the dish upon a low flame so it does not burn for several hours until the beans are tender.

Osloth Beer Porridge

Take a loaf of stale dark bread and pound it into crumbs. In a pot bring beer to a boil and to it add the crumbs, stir well so it does not stick. It is ready when the porridge is soft and swollen. It may be served savory with butter and pickled herrings, or sweet with butter, sugar and dried fruits.

A Sauce of Oysters

Open a jar of oysters pickled and wash them well but keep some of the liquid, then bring them into a pot of white wine and some of the liquid and boil them well with a small onion within which are cloves speared through. Remove it from the fire when the wine has reduced, remove the onion and serve the sauce as you please.

Main Dishes

Buccanneer's Sweet Hog

Take a large hog full with guts and organs removed. Smear the carcass with salt. In a bowl mix water, a splash of vinegar, a large heap of molasses and crushed hot peppers, it must be thick and drip slowly from a spoon. Smother the hog in this glaze and put it upon the boucan for several hours until the meat falls off the bone.

Coconut Crabs

Take a number of crabs living and wash them, then cut their head so they die with a sharp cleaver, then chop them into small pieces. In a pot filled with coconut water put the crabs with curry powder, garlic crushed roughly. Boil the mixture until the crabs are done.

Lobscouse

This dish is the common way sailors prepare their rations of meat and ship biscuits. First dice an onion and fry it at the bottom of a large pot with lard until fragrant, while it does take the bisket and pound them into small pieces with a mallet. Fill the pot with water and let it boil before adding the salt pork or beef. Season with a little pepper, leaf of bay. If you have any potatoes, carrots or parsnip you may add them. Add the bisket to the stew and let it all simmer for a time until they and the meat are soft.

Sea Pie

This recipe is made by ship that lack a proper oven for baking. First you must make paste for a pie and line a tall dish. Then plate a layer of the meat of your choice. Cover this layer with another layer of your paste and add a new layer of meat, continuing so forth until you reach the top of your dish, cover it with a crust then set a plate to seal it tight, wrap the pot in a cloth and string it tightly shut. Boil the pie and its pot for an hour and it should be done.

Islander Pepperpot

To make this stew one must first cut the meat of any beast they have; beef, pork, goat shall do, and cut it fine. In a pot one must render lard and diced onion with the meat until browned, then cover with with water. To it add a good among of hot peppers, a few leaves of bay, a stick of the bark of cinnamon, and cassareep which is the bittersweet juices of Cassava reduced to the consistency of molasses. Let it simmer until it is tender and the sauce is thick. You may serve this dish upon rice or mush.

Stockfish Stew

You must begin by soaking the fish in water so that it may soften, you may then remove the bones and skin. Cut it into pieces and bring it into a boiling pot along with potatoes. To this stew add dried tomatoes cut finely, and dill. When it is about ready add the crumbs of stale bread or ships biscuit to thicken it.

To Boil Fowl

Take a fowl of your choosing, chicken does this dish well. In the cavity of your bird fit in whole grapes or re-hydrated raisins, as well as a whole nutmeg smashed into two, as well as sweet herbs. Sew it shut and put the bird in white wine to boil until it is cooked. Remove it from the fire and then stir in the yolks of fresh eggs upon a light fire to thicken your broth into a sauce.

Mince Pie

This dish is most excellent to use the pieces of meat such as the tongue many would refuse as their ration. First peel your tongue and cut is quite small, to it add dried raisins, currants, and dried apple cut equally small. Mix it grated mace and the shredded peel of a lemon, soak it all with a splash of brandy or sweet sherry. Fill a dish lined with a pie dough with this mixture and bake it well until flaky and golden.

Sweets

Banana leaf sweet

Take a measure of flour sifted fine. Mix to it water to make it into a dough and add sugar, kneed it into a ball and wrap them individually sealed tightly in the leaves of banana. Boil them for a third of an hour and they should be ready to be enjoyed.

Boiled Pudding

Take flour, sugar, dried fruit and grated suet and mix it with cold water until it forms a dough, careful not to overmix or to melt the suet. Shape it into a ball and then wrap it inside of a floured cloth. Tie it tightly (leaving a fold so it may expand) to avoid water coming in and put it to boil in a pot for two hours. Then take it out and slice into portions, serve it with molasses or a sauce of sugar and butter.

Pepper Cakes

Take flour and suet and mix it well, to this add a generous amount of pepper and ginger, then add molasses and a little bit of water to make a stiff paste. Mix it well and form it onto small cakes upon a greased dish, then bake it until it has firmed.

Jam Roll

Make a pastry as if to bake a pie but cut it into a rectangle. Layer it with a jam of your choosing leaving a thumb's width clear upon the edges. Then roll it tight into a spiral and seal the edges well by pressing them firm. Wrap this roll in a clean cloth and with strings tie it well at each end and center. You may now boil this for an hour or until it is firm. To serve cut a small disk through the roll and lay it flat on a dish.

Apple in dough

Take small sweet apples and remove from it the core and skin. Soak it in water so it does not brown. Then prepare a dough of flour, water, suet and a little sugar. Take your apples and dry them, then each cover with dough sealed properly. You may bake these treat but if you do not have an oven they are fine boiled as well. Serve them with a light sauce of caramel

Sweet Stewed Pears

Take winter pears and cut them into quarters, lay them into a ceramic dish with a few pieces of cloves, a half a lemon peel and a generous amount of sugar. Cover them with red wine and bake them enough slowly. Serve them hot or cold as you please.

Sweet Rice Dessert

Take a measure of rice and milk and boil it in a pot, to it add raisins and sugar. If you do not have milk you may use water, add a little butter to it. Cook it slowly until the rice has broken, long past softness. Serve it in a bowl with a spoonful of jam.

Drinks & Beverage

Captain Thunderclaw's Spiced Grog

Take a cauldron of fresh water and boil within a stick or two of cinnamon, a smashed nutmeg, and the peels of several limes and oranges until the water has become fragrant strain out of the material then return it to the fire. Add brown sugar generous and stir until it is dissolved. To it mix one part rum to four part liquid and the juice from the citrus reserved earlier. Serve still warm if prefered or let it cool. Garnish with a leaf of mint (or catnip) if available. This Recipe seem to please the crew and helps ward away the dreaded scurvy while making sure they do not get inebriated too fast.

Island’s Punch

In a bowl combine rum, the juices of orange and pineapple, coconut milk, a little lemon juice. Stir them together well, garnish with slices of oranges or twirl of citrus peel.

The Catfolk’s Delight

This drink is particularly beloved by feline members of the crew. Get fresh milk (For which my crew keeps a few goats aboard) and bright it to a gentle heat upon the fire, add a stick of cinnamon, a few cloves, and pieces of ginger. DO NOT LET IT BOIL, keep on the fire until it is aromatic then strain. Mix in a little clear liquor and several leaves of catnip, serve lukewarm.

[everest-tandoori-kitchen]

Indian Thali Set at Everest Tandoori Kitchen

Components of an Indian Thali Food

1. Lentils: Lentils, or dal, are essential in the Indian thali at Everest Tandoori. Dal is made from lentils like yellow split peas, red lentils, or black gram. Cooked with spices like turmeric, cumin, coriander, and garam masala, it is a nutritious and flavorful dish. Garlic, ginger, and tomatoes often enhance the flavor. It’s a comforting and protein-rich dish that pairs well with rice or bread.

2. Paneer Makhani: Paneer Makhani is a rich and creamy dish made from paneer, a type of Indian cottage cheese. The paneer cubes are simmered in a tomato-based sauce enriched with butter, cream, and a blend of spices. The sauce is smooth and mildly spiced, featuring ginger, garlic, cumin, and garam masala. The soft, succulent paneer pieces make Paneer Makhani a delightful component of the thali.

3. Chicken Tandoori: Chicken Tandoori is a vibrant, smoky-flavored dish. The chicken is marinated in yogurt and spices like turmeric, cumin, coriander, and red chili powder. This marinade tenderizes the meat and infuses it with robust flavors. Cooked in a tandoor, a traditional clay oven, the chicken has a distinctive charred taste and juicy texture. It adds a protein-rich element to the thali.

4. Tandoori Pickles: Tandoori pickles are a tangy, spicy accompaniment. Made from vegetables like carrots, cauliflower, and green chilies, they are marinated in mustard oil, vinegar, and spices like fenugreek, mustard seeds, and turmeric. The vegetables ferment, allowing the flavors to develop. These pickles provide a crunchy texture and a zesty taste that complements the other dishes in the thali.

5. Naan Roti (Bread): Naan Roti, commonly referred to as naan, is a soft and fluffy Indian flatbread. Made from a dough of refined flour, yeast, yogurt, and sugar, it has a slightly sweet taste and tender texture. The dough is rolled out and cooked in a tandoor, resulting in a bread that is crispy on the outside and soft on the inside. Naan is perfect for scooping up curries and dals.

6. Papad: Papad, also known as papadam or appalam, is a thin and crispy Indian wafer made from lentil, chickpea, or rice flour. Seasoned with spices like black pepper, cumin, or asafoetida, it has a unique and flavorful taste. Papad can be roasted over an open flame or fried until crispy. It adds a crunchy texture and a savory element to the thali.

7. Rice: Rice is a fundamental component of the Indian thali. Basmati rice, known for its long grains and fragrant aroma, is commonly used. It is usually steamed or boiled until fluffy and light. Sometimes, it is flavored with spices like cardamom, cloves, and bay leaves. Rice pairs well with dal, curries, and other thali components.

8. Salad: The salad in an Indian thali is a simple and refreshing mix of fresh vegetables. Common ingredients include sliced cucumbers, tomatoes, onions, and carrots. These are often seasoned with salt, pepper, and lemon juice. Some variations may include grated radish, beets, or cabbage. The salad provides a crisp and cooling contrast to the rich and spicy dishes in the thali.

9. Sweets: No Indian meal is complete without a sweet ending. Our thali includes traditional Indian desserts like Gulab Jamun, a soft dough ball soaked in sugar syrup.

[secretofresearch]

Phytonutrients: Understanding Plant-Based Nutrients and Their Health Benefits

Phytonutrients, also known as phytochemicals, are naturally occurring compounds found in plant foods like fruits, vegetables, whole grains, legumes, nuts, and seeds. They help protect plants from damage and are believed to provide health benefits to humans. There are thousands of identified phytochemicals, each contributing to unique flavors, aromas and colors in plant foods. Some well-known types of phytochemicals include carotenoids, flavonoids, phenolic acids, phytoestrogens and sulfur compounds.

Carotenoid Benefits

Carotenoids are bright yellow, red and orange pigments acting as powerful antioxidants. The most widely recognized carotenoids are beta-carotene, lycopene, lutein and zeaxanthin. Beta-carotene can be converted into vitamin A in the body and is thought to promote eye and skin health. Lycopene is associated with reduced cancer and heart disease risk. Lutein and zeaxanthin concentrate in the macula of the eye where they help protect against age-related macular degeneration and cataracts. Top sources of carotenoids include sweet potatoes, carrots, pumpkins, tomatoes and leafy greens.

Flavonoids for Heart and Brain Health

Flavonoids comprise the largest group of polyphenols in our diets. Phytonutrients include flavonols, flavones, flavanols, flavanones and anthocyanins. Flavonoids are linked to reduced cancer cell growth and decreased inflammation. Specific types also decrease blood pressure and aid cognitive function. Flavonols like quercetin are abundant in berries, onions and tea. Cocoa and red wine are high in flavanols. Oranges, grapefruit and tomatoes provide flavanones. Berries are a standout source of anthocyanins. Research suggests regular flavonoid intake through a variety of plant foods may support heart and brain health.

Sulfur Benefits from Allium Vegetables

Sulfur-containing Phytonutrients like allicin and S-allylcysteine are largely responsible for the distinct aroma and flavors of allium vegetables like garlic, onions, scallions, shallots and leeks. When these foods are crushed or chewed, an enzyme reaction occurs producing the active compounds. Population studies worldwide point to lowered risks of certain cancers, especially stomach, with routine allium intake. Garlic and its relatives also exhibit cardiovascular benefits including cholesterol-lowering effects. Their antimicrobial properties lend support against illnesses. Allium vegetables are highly versatile additions to many healthy cuisines.

Indole-3-Carbinol and Broccoli's Cancer-Fighting Potential

Cruciferous vegetables like broccoli, cabbage, cauliflower and Brussels sprouts provide fiber, vitamins, minerals and unique phytochemicals. One class called glucosinolates breaks down into compounds with potential anti-cancer properties. Indole-3-carbinol in broccoli may modulate hormone metabolism and influence cell division to make tumors less likely to form or spread. Studies on broccoli suggest possible protective mechanisms against cancers of the prostate, breast, colon and bladder. For maximizing levels, it's best to eat these vegetables raw or lightly steamed to retain glucosinolates. Including broccoli a few times weekly could support overall cancer prevention.

Phenolic Benefits Throughout Plant Kingdom

Phenolic acids and polyphenols compose an enormous group of phytochemicals with strong antioxidant abilities. Common types are hydroxycinnamic acid, ellagic acid, resveratrol and lignans. fruits, vegetables, herbs, spices, coffee, tea and chocolate are especially rich in phenolics. Research ties them to lowered risks of heart disease, diabetes, neurological decline and certain cancers through mechanisms like reducing inflammation and blocking carcinogen activation. Phenolics are thought to be responsible for the medicinal properties of purple berries, turmeric, cinnamon, oregano and cloves. Making room for a variety of plant fibers in one's diet ensures plentiful phenolic intake.

Including More Phytonutrients in Your Life

The health effects of phytochemicals are attributed to their combined antioxidant, anti-inflammatory and detoxification properties. Eating a “rainbow” of plant colors daily is an easy way to gain benefits from a wide range of these compounds. Cooking methods preserving maximum structure allow phytochemicals better absorption. While supplements may supply concentrated amounts, real whole foods grown from nature provide the broadest spectrum of interactive components. Making dietary shifts toward more unprocessed plant sources provides an opportunity for enhanced well-being and disease prevention from phytochemicals equipped within.

Get more insights on Phytonutrients

About Author:

Vaagisha brings over three years of expertise as a content editor in the market research domain. Originally a creative writer, she discovered her passion for editing, combining her flair for writing with a meticulous eye for detail. Her ability to craft and refine compelling content makes her an invaluable asset in delivering polished and engaging write-ups.

(LinkedIn: https://www.linkedin.com/in/vaagisha-singh-8080b91)

[dietitiannatashamohan121]

5 Mins Oats Chilla Recipe for Weight loss | Healthy Oats Breakfast Recipe for Weight Loss

Today’s recipe is very exciting. We make our 5 Mins Oats Chilla Recipe For Weight Loss , This is a healthy breakfast Recipe for Weight Loss, This is such a tasty recipe that you will want to cook it again and again, as it takes very little time to cook and is very nutritious too ! I promise you friends you will get tired while counting its nutritious benefits and best of all and it’s only of 109 calories.

Recipe For Oats Cheela Recipe For Weight Loss ?

First, we will take 20 gms of Oats that is 2 Tablespoons. Now Oats are full of Soluble Fibre which contains Beta-Glucan which makes a gel-like structure inside your body which helps in reducing fat absorption. This also means that it also reduces your bad cholesterol level and also reduces inflammation of body and Oats also helps fight against various life style diseases like Diabetic, PCOS, Thyroid, and many more. In our next step in learning to how to make healthy oats recipe for breakfast , lunch or dinner, we need to have soaked them in half a cup of hot water, when they are flourish , we will use it. Now, over to making filling of our weight loss chilla. Taken 1 tablespoon of cabbage it is full of fiber Then we will have 1 tablespoon of finely chopped onion. It improves your digestive health as well as your immunity also. Now add 1 tablespoon of boiled Peas, these are rich source of fiber and protein and also High Energy giving food. Time to add 1 tablespoon of finely chopped Tomato. It is full of Lycopene Anti-oxidants. We need to use Tomato without seeds and then we will take 1 tablespoon of finely chopped Carrot also. Carrots has carotene which improves your Eye health, Skin health as well as Digestive health, now its times to add 1 tablespoon of finely chopped capsicum, altho I have added green capsicum in this recipe but you can also add red and yellow capsicum to it. Friends, Capsicum helps in the detoxification of your body and is rich in Vitamins and Minerals. Then we’ll have 1 tablespoon of finely chopped Coriander which is the pride of any dish and it also gives a nice flavour to the dish Now, we’ll use 1 finely chopped green chili without its seeds. We will mix it with rest of the vegetables. For this healthy Indian Recipe for weight loss ,Now we will add some simple spices like Salt, a little cumin powder to make it spicy, we can also use 1 spoon of Pao bhaji masala to taste. Friends you can also add your own home made spices in this recipe also. My healthy oats chilla recipe for weight loss is an amazing gluten- free, vegan, high fiber low carb recipe. Once our Oats have flourished, we will blend them with the help of our Blender and make a paste of it . Please don’t use any any extra water while blending it because we want a batter of the thick consistency. Now use a very little oil as only half a spoon and brush it nicely on a non-stick pan, put the flame on medium and we’ll spread all the vegetables over, after a few minutes flipped it, and let it cook for another 4 to 5 minutes and its ready to eat. I like to have this chilla with 1 bowl curd and mint sauce.

Contact info:-

Webiste > https://www.natashamohan.com/ Recipe > https://www.natashamohan.com/oats-cheela-recipe-for-weight-loss/

[pioneer-association-verina]

Anonymous asked:

verina, which plants can i eat without dying

"There's a lot of edible plants! Pears, quinces, almonds, peaches, loquats, nectarines, apricots, cherries, plums, raspberries, blackberries, strawberries, rose hip tea, all tea varieties, mangosteens, mandarin oranges, grapefruits, lemons, limes, citrons, sweet oranges, pomelos, tangelos, blood oranges, key limes, clementines, Buddha's Hand, maize, potatoes, tomatoes, onions, chives, cabbage, red cabbage, Savoy cabbage, collard greens, Brussel's Sprouts, kohlrabi, cauliflower, kale, broccoli, Chinese broccoli, turnip, radish, daikon, carrot, parsnip, beetroot, sugar beets, swiss chard, lettuce, green bean, lima beans..."

Verina continues to list all edible plants for a good while...

"...snap peas, snow peas, peas, split peas, eggplant, cucumber, pumpkin, squash, gourd, zucchini, garlic, spring onions, scallions, shallot, leek, elephant garlic, pepper, spinach, sweet potato, yam, cassava..."

"...C. annuum cultivars: bell pepper, paprika, chili pepper and its cultivars (fish pepper, Korean chili pepper, peperoncino), jalapeño, cayenne, banana pepper, aleppo pepper, Baklouti, Bird's Eye chili, cascabel chili, pimiento and cultivars (Facing Heaven chili), Cheongyang chili pepper, chilaca chili, Chiltepin pepper, chimayó, cubanelle, De Árbol, Fresno pepper, friggitello, Hungarian wax pepper, Medusa pepper, mirasol chili and cultivars (puyar, guajillo), NuMex cultivar group (NuMex Twilight, NuMex Centennial, NuMex Easter, NuMex April Fool's Day), Peter pepper which isn't a cultivar technically, crusco pepper, pequin pepper, Espelette pepper, Padrón pepper, pablano pepper, mulato pepper, serrano pepper, shishito pepper, siling haba, Guntur cultivar group (334 chili, teja chili, Guntur Sannam – S4 Type, 273 chili, Phatki, Indo-5, Ankur, Roshni, Bedki, Madhubala), New Mexico cultivar group (Hatch chili, pueblo chili, Numex mirasol, Anaheim pepper, Numex Española Improved peppers, Santa Fe Grande). C. baccatum cultivars: ají amarillo chili, Bishop's Crown. C. chinense cultivars: 7-Pot chili and its cultivar 7-Pot Primo, Adjuma, ají dulce, bhut jolokia, Datil, Fatilii, Habenero chile and its cultivars (California Reaper, Rad Savina, Cabai ceremai), Hainan yellow lantern chili, Kambuzi, Madame Jeanette, Nayi Miris, Pepper X, Scotch bonnet, Trinidad scorpion and its cultivars (Butch T, moruga blend, Jamaican Hot Chocolate). Armageddon pepper is hybrid with C. frutescens. C. frutescens cultivars: Wiri Wiri, Cabai Rawit, Hawaiian pepper, malagueta pepper, Piri piri, Siling Labuyo, Shima tōgarashi, tabasco pepper and its cultivars (peperoncino), xiao mi la pepper. C. pubescens cultivars: manzano pepper, rukutu pepper, rocoto pepper..."

"Apple varieties (Ambrosia, Akane, Ashmead kernal, Arkansas black, Autumn crisp, Baldwin, Ben Davis, Bevan's favorite, Black twig, Blondie, Blushing golden, Braeburn, Cameo, Candycrisp, Cortland, Cosmic Crisp, Cox's orange pippin, crimson crisp, mutsu, earligold, empire, enterprise, Evercrisp, Fuji, Gala, Ginger gold, Golden delicious, Goldrush, Grimes golden, Granny smith, Gravenstein, Hokuto, Honeycrisp, Idared, Jazz, Jersey mac, Jonathan, Jonalicious, Jonamac, Jonagold, Jubilee, Keepsake, Liberty, Lodi, Macoun, McIntosh, Melrose, Northern spy, Opal, Paula red, Pink lady, Pristine, Red delicious, Redfree, Rome, Rubyfrost, Sansa, Shizuka, Snowsweet, Snapdragon, Spartan, Stayman, Stayman-Winesap, Strawberry, Summer banana, Suncrisp, Sundance, SweeTango, Ultra Gold, Virginia Gold, Vista belle, Wild crisp, William's Pride, Winesap, Yates, York, Zestar, Envy, Juici, Smitten, Pacific rose, Autumn glory, Sugarbee)..."

"...honestly though, a better question to ask is what plants you shouldn't eat because you can technically eat all plants, some just might kill you."

[ananxiousgardener]

Garden Log #4/14/2024 - Morning

I bought 80 bags of 1cuft garden soil foolishly expecting that to be enough for my garden (even adding the remaining 13 bags from last year), but I'm down to 37 bags and I've only filled one row out of the 4-6 rows I'd hoped to do.

I'm going to make some shorter plots for planting some squash, zucchini, and cucumbers, just because I really want to keep those as separate as possible to avoid the issues I had last year with powdery mildew. I also need to make space for beans, though I'll likely just end up inter-planting them with all the other plots.

And corn! I keep forgetting to make a plan for the stinky corn. It grew well last year, but I didn't harvest any of it at the right time and it was way too chewy to enjoy. I might be able to interplant corn with some of the vining plants, though I'll need to check the compatibility between them first.

I also need to decide where I'm going to be transplanting my catnip plants as I have five that should be transplanted, and they're supposed to work well as companions for most veggies.

I've also got to clean out the greenhouse so I can lay the weed guard down so it doesn't get overgrown like last year. I wish mulch and gravel weren't so expensive because it would be nice not to have to worry about the weed guard getting blown away like I have in my garden. Then again, if it's blown away in the green house then that's likely my least concern.

Yesterday I managed to plant... maybe eighteen garlic cloves, at least twelve sweet onions, two dahlia roots, seven potatoes, and two yellow cherry tomato seedlings that I found growing in my greenhouse. Oh, and two sunflower seedlings that I also found! All went directly into the garden. I'm considering planting my broccoli and cabbage seedlings in as well, but I'm concerned about slugs eating them or raccoons and opossums digging them up.

I should probably put up the electric fence before it actually does become an issue. They're too nervous about the weed guard to go digging right now, but it's only a matter of time.

I hope I can make some garden logs every now and then as it really helps to keep my interest up and it's fun to remember the progress I've made, as well as a reminder to when I planted things. It is getting a little late in the morning, though, and I need to take some seedlings out to the greenhouse and uncover some plants in the garden before the sun hits them.