Latest posts by Palaisglide

In trying to preserve what I grow I did lots of research, here is what I learned

Posted: 30/08/2016 at 10:23

Stuart, You do not say what kind of Vegetables you wish to preserve, some of the soft kinds are impossible they turn to mush, others lettuce and such you just cannot preserve, most roots can be left in the ground or preserved by lifting washing and then once dry put in paper sacks in a cool dry place. Peas Beans herbs can be washed then frozen, herbs put in a cube tray with a little water then just added to what ever you are cooking. Years back with no fridges or freezers we had many ways to preserve veg or grow it to our needs. Some roots can be put in damp sand in a cool dark place, onions dried along with Garlic.

Your best bet is to grow everything little and often, start early enough and you can sow fortnightly then there will be a continuation of growth, this can be done with slow growth veg covering several weeks which would take you in some cases up to Christmas and beyond. Sprouts winter cabbage and roots, Dad would cut a cabbage leaving the stalk cut a cross in the top of the stalk and we would get a growth of leaf for a winter green. Cut and come again salad crops are an easy one and if you sow the small carrots and beats a row each fortnight you will prolong the season by quite a margin. I would certainly bottle some veg although fresh beats it hands down. Spend some money on books on old fashioned gardening and preservation, charity shops are a good source many books have never been opened and are cheap. These are just a few ideas from a gardener who knows they work, hope it helps.


Stepping stones

Posted: 30/08/2016 at 09:46

B3, the puzzle is in the question, you object to paying for cement how else are you going to make stepping stones? You could raid a slate quarry and split your own though they would crack when you put weight on them. You could make them from old wood pallets they would eventually rot or you could forget cement and make ready made which come in many shapes and colours!! I just do not get the question?


Last edited: 30 August 2016 09:46:50

Things I don't get

Posted: 30/08/2016 at 09:39

Fairygirl Daughter. I only ever had either Fruit or Cheese scones for years, all our female relatives were good cooks but scones were a filler and we had butter on them. Then I went to stay with Aunt Kitty in London I was sixteen and with two daughters the son she never had so I was spoilt rotten. She introduced me to Scones as made in Devon a large one you broke a section off plastered it in home made jam and then thick cream, I was converted on the spot. She showed me how to make them in my many return visits and I took them home to Mother. We still got fruit and cheese scones but the Sunday tea treat would be Kitty's scones. We tend to enjoy the food we had in our early years, Mother had been a cook at a large house, they were Austrian so she learned to cook many Italian dishes unheard of back then two other Aunts were cooks and Housekeepers to Lords so the standards were very high, though in these modern days of curries and highly spiced foods probably thought of as plain. I am not a curry man, Chinese leaves me hungry as I do not like boiled rice in any form apart from pudding, I know well out of touch with the young of today, so be it. I eat what I enjoy, leave the table feeling I could eat more, barely touch the sweet stuff and maintain my weight at the correct level for my age and keeping Diabetes at bay, in the words of the song "I do it my way" diets forget them they are just another fad.


Things I don't get

Posted: 29/08/2016 at 21:45

SCONES with BUTTER???? Ye gods!!!! The only argument with Scones plain of course, is Jam on first or Cream on first, my lot are divided some cream first some jam, which ever it ends up messy but sooo delicious. Obelixx Mum was a long time member of the WI, during the war she got us all fruit picking for Jam and bottling, the WI got extra sugar for that. Mum was quite a forceful character not many argued with her, she often had to judge the baking and jam sections of the local show, she did not pull her punches. We also went Rose Hip picking in the hedges around, wild roses abounded, they were collected by the local Co-op Jam factory and made into Rose Hip Syrup which along with Virol and Orange juice was the way we kids got our vitamin "C" we picked Bilberries by the bucket full up on the hills, I can still taste those pies. Mother taught Joan her way of making Victoria sponge, the extra home made jam and thick cream was the secret of the delicious taste, one layer of jam and no cream could be dry.

My other nag is muffins I put them up there with cup cakes, Californian Daughter last time over made Muffins on a daily basis. Muffins in my day were a bread like product home made hot from the oven and dripping with our own butter, maybe at times as a treat with a blob of jam, not this glaucus sweet cup cake imitation. Do not dare mention those supermarket so called muffins, I would not feed the pigs on them. Ladybird cook up a feast of cakes you would never buy another shop one.


Things I don't get

Posted: 29/08/2016 at 18:27

Obelixx I love Madeira Cake and believe it I hate off the shelf Victoria Sponges, too sweet, wrong fillings and not spongy. Mother and Joan made perfect Victoria Sponge a touch of Vanilla in the batter, home made jam and cream nice and thick. Two cake tins cooked and cooled then each sliced, home made jam between the cut sections then thick cream between the cakes, never mix the cream with the jam as some do and finish with a dusting of icing sugar. The big secret is make it a couple of hours before the family arrive then scoff the lot, with our family that was the easy bit. Never tastes the same the next day and bought ones never taste of anything, Victoria's have to be cooked and eaten. Those Limburger Custard Tarts were still slightly warm when we ate them and never tasted the same cold bought from the shop, I tried. Doughnuts a waste of time and ingredients.

Obelixx is correct Succulent:- Juicy, Delicious, Tasty, Lush, Moist. ya tac's ya pick.


Things I don't get

Posted: 29/08/2016 at 13:44

Herbaceous, Lantana, Obelixx, Vive la difference, we are all our own people. The Builders cleft always made me want a pea shooter to vent my disapproval as to losing two inches I was six foot when I went in the army and five foot eleven and a half when I came out, who halfinched my half inch I want to know, can I sue them.

What got me staying in California was my Son in law bringing in big bags of mixed Bagles sweet, cheese, and onion all it the same bag, you can imagine what they all tasted of. I never got away with huge stacks of pancakes dripping with syrup accompanied with Bacon, you need a ladder to get at the top and the Bacon was Canadian cure, sugary sweet. I did learn to ask for eggs sunny side up then scrape off everything that came with it though the eggy bread was to die for.

Stopped over in Belgium many times usually in La Roche before heading back into Germany, I loved the patisserie and the Hotel we stayed often had the Dutch Limburger Custard Tart now that was to die for. What I did love was the smoked meats and we had hot pulled smoked pork before it had been invented here. That was a lovely part of Belgium and a lot of history which is my interest.

Waking up from my "C" operation two years ago wondering what on earth I was wearing it was one of those nappies just in case? that went the next day as I was on my feet and into the toilet. One Nurse said Hospitals are for the sick, you look the fittest person in here, I was home eight days later, they gave me some of those in case, never been out of the hospital bag.


Things I don't get

Posted: 29/08/2016 at 13:13

Reading the other day MOIST was a word most people hated and when you add carrot and beetroot my brain goes numb and I switch off. All those things were wartime additives when other ingredients were in short supply, too many memories of sloppy cake that tasted of nothing, I became a cake hater outside of our house where with our own eggs and butter we got proper cake. On my birthday two Granddaughters walked in with cakes candles the lot, Carrot Cake and Chocolate Cake, I hid my dislike smiling as the soggy mess hit my taste buds then let them take them away to give those who were not here, gladly.

Making many chocolate cakes it was always Cocoa powder and an extra egg white to make it rise, inside would be cream and on the top tempered chocolate, that ganache stuff had not been invented then and as to adding bought chocolate bars, why? There are many ways of making a cake batter and none beat the Victoria Sponge mix as far as I am concerned. Chili why would we want to burn our taste buds to death and why I ask add it to anything sweet, Chili Mars bars?? I think they would go with the deep fried kind, in the bin.


Things I don't get

Posted: 29/08/2016 at 12:55

Herbaceous, What happened to the two inches? the mind boggles! The picture you brought to mind was somewhat bazaar, a bare rump and Jeans worn as socks is not my usual High Street experience.

Why do they need your name? if they ask I lie, "Oh Billingsgate" Billingsgate how come? there was something fishy about my Parents, "OOHHH can we call you Billing" Christopher Columbus can you not just bring a coffee, you know Powder Hot water and Milk, no sprinkles no smiling faces and NO cup cake. I do manage to keep a modulated voice that can only be heard two streets away. What happened to the good old greasy spoons?


Am I wasting my time?

Posted: 29/08/2016 at 12:31

Linda. A tree with different grafting's will be a small tree to be grown in a container, if you have a spot that gets a good bit of sun and is sheltered from the coldest winds then go for it, we gardeners are eternal optimists. Keep the tree in the pot it comes in for a year, or plant the pot into the container for a year or so until the root system starts to be too big for the original pot then plant the tree into the container. The size you quote is large enough to last several years though in time you may need to transplant into a larger one. In winter or cold periods put the pot in the shelter of a wall if possible, a brick wall will take in the heat from any sun we get then give it back at night reducing frost risk. Our William Pears grew on the wall as a fan along with Victoria Plums and we had very good harvests of fruit.

Go for it Linda, and be surprised, that is the beauty of gardening sometimes our expectations are fulfilled.


Apples-anyone recognise this problem (pics)

Posted: 29/08/2016 at 12:12

Scab. A fungi, which thrives in wet weather, this year has been a bad year for fruit. The tree needs all the bad fruit and leaves removing plus any on the ground burn or dispose of it do not add to compost. Prune the tree to give an open centre with more air around the branches that have fruit on them. Next year in Spring prune for fruiting many books will tell you how or come back here and we will explain how. The main thing is to get the bad fruit and leaves off now then cut back inward growing branches to open up the centre and allow air in.


Last edited: 29 August 2016 12:13:29

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