|
|
|
|
.png)
|
|
|
|
|
|
|
|
|
carlie joelle wrote: All things equal, should we invest our $$$ in a treed 4 acre parcel with ponds covering 40% of the lot (we are high and dry in central Alberta, Canada - Zone 3, windy, clay soil) OR should we go for more land - 14 acres wooded, east - west layout but NO WATER whatsoever on site (water is on a co-op piped in from the community, with some luck and $10-20K a reasonable well could be dug.
Nancy Reading wrote:Now naked nails are apparently in!
Although mine, I have to admit are ususally a bit grubbier than these! Anyone got tips on how to get dirt out from under the nails? I seem to remember using a white pencil to make them look cleaner as a teenager. I could do with some tips on how to look less like a gardener when I'm in my food shop.
May Gardner wrote:
I will have to look into fermenting more. I was under the impression that while it takes a while for the fermentation process, once it's done then it is no longer shelf-stable and must be eaten or preserved in some other manner (refrigeration for short term, canning or dehydrating for longer).
Also, I have a history of having histamine issues, which ferments can increase. Many ferments I've tried don't agree with me (like kombucha, kimchi, most sauerkraut and yogurt). This could also be because garlic and/or cow dairy are often involved.
I'm not sure if I've had fermented pickles before. My mom loved, loved, loved pickles and we used to have them all the time when I was growing up. She made a refrigerator kind herself, but mostly we would buy them from the grocery store (when you could get sour dills without sugar or garlic in them) or get the big ones from a deli or something. I'm thinking some of the big ones may have been fermented, but don't know. She and I actually need to eat more salt than most people, so I don't need or want reduced salt things.
