CreativeTwinsZoo's journal of self sufficancy

[creativetwinszoo]

I use the juice leftover from a jar of pickled beets- they turn a beautiful shade of pink when they are finished pickling.

Yum!! My fav! Sometimes a few peppers too

 

[creativetwinszoo]

Goodness! You have had your share of trials and troubles! I’m glad things are getting back to some resemblance of abnormal. LOL

Me to! We still have to get the roof itself fixed, insurance with the mortgage apparently only covers the "inside" not the outside 🙄

 

[flowerbug]

Me to! We still have to get the roof itself fixed, insurance with the mortgage apparently only covers the "inside" not the outside 🙄

sad for sure! house insurance which does not insure the whole house, but then that is often the same for flood insurance, only covers certain things and you have to know your area and the laws... i love the "acts of God" clauses... as the whirled churns...

 

[Britesea]

cheap easy way to make it sound like you're covered for everything.

 

[creativetwinszoo]

i've seen that on rental insurance before. i think in either of those situations you have bigger things to worry about than if you will get compensated for damage...

I absolutely agree with that sentiment! 🤣

 

[Mini Horses]

well, whatever the name -- it is HUGE. LOL Kinda like giant veg types but with a lot of more normal on the same vine. I like a cuke or 3 during the summer but, don't eat a lot. May this year since I actually planted a couple. But, few. A couple "burpless" and a couple for pickling....which stay smaller -?maybe?- Just getting 2nd leaves on these plants, so to be determined. I'm certain I will be tossing a lot to the chickens. They love me for excess goodies!

Tomatoes are my most awaited -- like most people. Oh, eggplant to.

Oddly, my green pepper plants are doing poorly while the red & yellow ones are doing super. They say those are normally less vigorous. But seemed to be a little older plants at set out -- may be why. Planted in same area, treated same, etc. I'll get what I get!

 

[creativetwinszoo]

well, whatever the name -- it is HUGE. LOL Kinda like giant veg types but with a lot of more normal on the same vine. I like a cuke or 3 during the summer but, don't eat a lot. May this year since I actually planted a couple. But, few. A couple "burpless" and a couple for pickling....which stay smaller -?maybe?- Just getting 2nd leaves on these plants, so to be determined. I'm certain I will be tossing a lot to the chickens. They love me for excess goodies!

Tomatoes are my most awaited -- like most people. Oh, eggplant to.

Oddly, my green pepper plants are doing poorly while the red & yellow ones are doing super. They say those are normally less vigorous. But seemed to be a little older plants at set out -- may be why. Planted in same area, treated same, etc. I'll get what I get!

It is! I actually like them a lot because I dont get the burps from them and their good producers. Glad I have chickens to eat them though because I'm not sure they will pickle the same as pickling cukes.

Tomatoes have done ok, probably roughly 10ish lbs I'd say? Not including all the ones the birds keep eating :'k

No luck with peppers hardly at all sadly

 

[creativetwinszoo]

NOGAK NAMUL (cooked cucumber recipe)

This is a good way to use your old, overgrown, or over ripe cucumber, although you could use regular ones too.

1 cucumber (old, overgrown, or regular)
1 green onion, roughly chopped
2 Tbsp perilla oil (Korean ingredient, sesame oil is an acceptable substitute)
1 tsp garlic, finely chopped
4 tbsp water
½ tsp sea salt
Pinch perilla seeds (optional, or sesame seeds)

Peel cucumber and cut in half lengthwise. Scoop out the seeds from the center. Slice into thin slices. Chop garlic and green onions.

Heat the oil in frying pan medium high. Add cucumber, garlic’ and green onions. Saute for 3 minutes.

Add 4 tbsp water to pan and continue cooking an additional 2 minutes or so until most of the water is gone.

Garnish with more chopped green onions and perilla seeds . Serve warm or cold as a side dish.

Ooooh

 

[Lazy Gardener]

Have you tried epsom salt on your peppers? I use 1 TBSP/gal. water, and give each plant about a cup full every couple of weeks, and especially when they start to bloom.

 

[Lazy Gardener]

I've found that E salt works wonders for ANY plants that are looking a bit peaked. But, agreed, it really shines for fruit plants.