Blane Arnold wrote:What a great thread of information. I’ve been thinking about replacing a non edible hedge that came with the house we’re in between us and the busy street. I’m in western Washington, zone 8b, was thinking about using a mix of the following.
- pineapple guava
They’re all fruit producing and evergreens which should make for a great hedge. Tossing in some rosemary along the edge doesn’t sound too bad either! Has anyone had experience growing the plants I listed above?
Jay Angler wrote:Hmmm... I guess you don't realize it is a family tradition handed down through hands on-training and memorization?
Douglas Alpenstock wrote:Jay, you can't just casually mention "Rhubarb Custard Pie" and leave it at that. Recipe please!
After all, Great Grandmother never attended school, so never learned to read or write and didn't own measuring cups etc.
Good thing I wasn't willing to put up with that.
"Mom, you put what you "think" is the right amount in this bowl, and I will measure and record it."
Well, sort of... good luck defining a "large" pie plate - we go for deep dish pies in glass pie plates. Rhubarb is very acidic, so no metal plates allowed. Outside max diameter is about 11".
Grandmother's Rhubarb Pie
Spread 1st layer of rhubarb in pie plate - sprinkle flour over it.
Spread 2nd layer of rhubarb in pie plate - if it feels moist, sprinkle flour (if the weather's been quite wet)
Sprinkle ground nutmeg over the top.
My large plate takes about 5 1/2 cups of chopped rhubarb.
Sauce - in a bowl
3/4 cups brown sugar
1 Tablespoon of flour
2 very large eggs
mix the flour into the sugar, then add the eggs and beat with a spoon
add a tsp of vanilla
Pour this sauce over the fruit in the pie plate. Bake at 400F for 15 minutes, then reduce the heat to 350F and cook another 45 minutes. If it's not quite set, turn off the oven, but leave the pie in for another 15 minutes.
See what I mean??? This makes total sense to me, but there's still a lot of wiggle room to muck it up when you haven't been watching mom make for as long as I can remember! It is *really* yummy! Good luck and report back!
Douglas Alpenstock wrote:One of the hard things about "covering up" is dealing with the reflected light from surfaces below.
Snow, of course, is notorious for reflecting UV/IR. Sand is likely bad too. Concrete, gravel, any light coloured surface.
Nancy Reading wrote:We haven't had a game recently, so here's one!
Actually, obviously this is a box - it's a small wooden box, so the game is to guess what it is used to contain. I think Permies will appreciate the low tech nature of this, which is used everyday.
I think it is made of oak and is at least 70 years old, possibly a few decades more.
Here it is laid out with a ruler (cm) for scale:
The bit of wood inside is a bit that broke off the top, which would have prevented the lid going straight across, obviously over the year this has become broken off. I'm thinking of using some small panel pins to fix it, but don't want to damage it further.
Nikki Roche wrote:
Christopher Weeks wrote:
Nikki Roche wrote:
My favorite part of the radish plants are the seed pods, but I can't figure out how to calculate those calories when the time comes.
I wonder if using sprouted radish seeds is a good guestimate. It seems like roughly the right green-to-seedmass ratio. For that I’m seeing 16 Cal/cup.
Thank you! You might be on to something there. I just looked up green bean calories compared to bean sprout calories, and they were pretty close. I use radish seed pods in place of green beans in winter soup, so that comparison makes sense to me.