Bedford Ramblings
Steve Mills

Your turn again, what's on your mind?

Posted Monday, July 13, 2015, at 10:55 AM
View 5 comments
Note: The nature of the Internet makes it impractical for our staff to review every comment. Please note that those who post comments on this website may do so using a screen name, which may or may not reflect a website user's actual name. Readers should be careful not to assign comments to real people who may have names similar to screen names. Refrain from obscenity in your comments, and to keep discussions civil, don't say anything in a way your grandmother would be ashamed to read.
  • Is it safe to eat the fish from the Duck River?

    What makes a black tomato black in color? Is it an enzyme?

    Where's the birds this year, all I have are those pesky Mocking Birds chasing everything off, who made them yard security?

    How does city water and it's additives affect my garden? Do Fluorides make my strawberries taste less sweet?

    Have you ever used Milky Spore to control Japanese Beetles and Grub Worms and where can I get some?

    I've got radishes, cucumbers, and pumpkins coming on strong, can I pickle the pumpkin?

    I now know tomatoes do, but can beans cross pollinate and what else can?

    Where's the best place to store my seeds for next year, should I plastic bag them and store them in the fridge?

    Was it just me, or did others notice there's new tall trees being planted near the town square?

    Food for thought in the form of questions...Hope it helps!

    -- Posted by chefgrape on Tue, Jul 14, 2015, at 7:44 AM
  • Wow, what a list Chef. You probably know most of these answers, especially food preparation, but I often see other squash that have been cooked, sugared and then dried, so pickling, why not?

    Milky Spore is usually available in many garden centers. For those who don't know, it is a bacteria that turns the inside of these grubs white (thus the "milky") but more importantly kills them.

    No, I've never used it, but never had the need. That does not mean I haven't had some Japanese beetles or found the white grubs in the soil. I just never had enough to cause issue.

    Japanese beetles fly, so unless you treat the neighborhood, they are likely to show up, BUT if there are so many in your soil that moles are a problem, then I might consider for that reason.

    Of course, moles could also be a problem because you have nice soft, WORM filled garden beds. IF that is the attractant, you don't want to get rid of the worms, just the moles, but that is another question.

    Cross pollination? Whew, that can be a big answer, but basically plants only cross pollinate between varieties, not species. Yes, beans can cross pollinate but they can't cross with pumpkins. Hmmm, I wonder what that would look and taste like?

    I really wish I could cross pollinate the tenacity of weeds with my veggies. Morning glories, johnson or bermuda grass, nutsedge with tomatoes? Wow!

    Getting back to pickling, (and I would bet you really know this Chef) but you can probably pickle MOST veggies, can't you?

    Some seeds have only a few years at best but most can be lengthened by freezing. They need to be dried, and as much air as possible pulled from the bag, but they should do well. I bought a bunch of seed on sale this summer and that is what I plan to do.

    Now bulbs like onions are a different matter. They can handle below freezing temps without actually freezing but a freezer might take them too low. Not a 100% on that so anyone else want to chime in?

    I am not sure about color pigmentation of different veggies. I like to throw that out for discussion as well as the fish in Duck River. (We may not want to know that answer)

    Fluoride, chlorine, and other additives are not good for plants and especially anyone growing organically, but I am not sure about taste. I would think the soil and environment would have a bigger affect and if the water additives were strong enough to affect taste, it would probably affect the plant health first, BUT I don't really know.

    I like that one too for a separate discussion! Maybe we will get some opinions. How about you? You probably have some experience with this.

    On a side note, where did we decide the "social" garden club meeting will be? I need to publicize that, unless you want to? :-)

    -- Posted by stevemills on Tue, Jul 14, 2015, at 9:08 AM
  • We will be meeting at Legends for food and conversation......anyone is welcome to join us, you will have a great time for sure!......I believe that's friday the 24th @ 6:30pm

    You can pickle almost anything including fruits....depends on the application and use...for example: Pickled onions and plums can be served with fish, however, you might want to break up the picklish flavor with a salty, sweet, or even a heat additive to keep your palette from from getting over pickled. I would not suggest serving the above with pickled herring!

    Tea died eggs are beautiful if the shell is slightly and evenly tap cracked before dying and after boiling....Tea can also be used to infuse chicken....that process is also known as a type of pickling to some folk!

    I add pickling spice to my shrimp cocktail boiling water along with other secret ingredients....maybe i should share that secret they are so good and full of flavor!

    -- Posted by chefgrape on Tue, Jul 14, 2015, at 11:49 AM
  • Tea died? For appearance, taste or both?

    I read that green tea has an anti-inflammatory benefit. I wonder if using it in this way would be count as well?

    I was surprised how pickling takes away a lot of the garlic taste in raw garlic. They were over a year old in the pickling juice.

    -- Posted by stevemills on Tue, Jul 14, 2015, at 12:48 PM
  • Tea dying got popular for appearance first, best I remember and with boiled eggs as you could guess, back in the mid to late 90's then it was used for flavoring from smoking the leaves for smoky flavor to infusing different teas like Black Tea, Chia tea blends, to exotic varieties and definetly Green Tea...Do a quick search for green tea soaked chicken even today, and the recipes are endless!

    -- Posted by chefgrape on Wed, Jul 15, 2015, at 10:45 AM
Respond to this blog

Posting a comment requires free registration: