R Cantor

I love my Hitachi so much I bought 2.  After 30 years they still work.  There are plenty of recipes on line.     The link below has great ones.  

Watch your machine as it kneads the bread.  After a while you'll now what it's supposed to look like.  That enables you to correct problems before they ruin the finished product AND enables you to invent new recipes and alter old.  Try some rosemary in the cheddar cheese bread.  Saffron bread is delicious!

Don't worry if the paddle is stuck.  You can use it as is or soak the pan with vinegar.

https://cookeatshare.com/recipes?keywords=Dak+bread+machine

How do you use Jewel Weed to treat Poison Ivy?  I've heard it's effective and I have an abundant source but I don't know how to use it effectively.  

Thanks.

Bob C.

If you do nothing else download each lecture and as many of the additional readinga as you can and use the online design tool if you have time after that.

The class is introductory but the additional readings are in depth.  They also give you a tool to design your own land on Google Maps.  Or you could do a design of the grand canyon if you wanted to.

https://open.oregonstate.edu/courses/permaculture/

Will the webinar be available recorded?  Almost everyone with  job supporting their permaculture habit will have to miss it.

Casie Becker wrote:.... If I were really worried that it wasn't cooked enough, I would eat a small amount and see if I became nauseated within the next three hours...

Since I'm totally new to beans, would you give me an idea what you mean by, "a small amount"?  Is it a few beans?  A few ounces?  A small handful?

Thanks for the great advice!

I'm glad to see a bean cooking thread here.  I've never had beans as part of my life but the more I garden the more I want to try.  I bought a few kinds from Ranch Gordo.  The first one I tried was a large white bean called Royal Corona.  I soaked them over night then set them to boil.  After about 45 min I tasted one and it was firm, not crunchy and had an amazing sweet, nutty flavor.  They were white with red-purple streaks.  I didn't know if they were done or not so I cooked them longer and tasted every 20 min or so.  Eventually they tasted like what I expect from beans (not all that great) and had the mushy texture and red-brown color I normally associate with beans.

Were they done while they were still white?  I asked RG and they persisted in ignoring me.

How do you tell if beans are done cooking?

Unless something has a bacterial or fungal lesion smell is more important than looks to me.  If a perfect tomato doesn't smell like a tomato it won't have any flavor.  And I love raw tomatoes but not the sweet ones.  

Can someone describe the flavor of the green shouldered tomato vs the other kind?

Thanks.

Thanks for taking the time to be with us!

Tyler Ludens wrote:I only have native elderberry, root sprouts from a plant which has grown for multiple years.

That might work if you're willing to send the shoot with some roots. If you don't mind, PM me with what kinds you have and what you'd want for them. Thanks.

I asked OGW and they are less than a year. I've googled this extensively and finally found 1 place that offered 2 yr plants.