Anne Miller wrote:What do you do with your pickling water?
Put some hard-boiled eggs in that pickling water:
![]()
https://permies.com/t/58881/leftover-pickle-juice
Joe Grand wrote:Tell me if any of these are perennials:
Good old Henry-yes
Vineland Hardy Prickly Pears-yes
Purple Shiso /Perilla?
Red Fire Orach?
Ruby Red Swiss Chard?
I am planting in zone 8a, I have seeds, thanks.
Edward Norton wrote:Another confused Brit in the US question . . .
I can’t find cooking apples in any of my local grocery stores. I ask in store and no one knew what I was talking about! In the UK there’s a large misshapen and waxy skinned apple called a Bramley. It has firm flesh and is very tart. It’s perfect in apple pies and that’s why I went looking.
Do they exist? My general observation is that on the whole the majority of American’s like lots of sugar in everything and have a very low tolerance for tart, sour, sharp flavours unless it’s paired with lots of sugar . . . I once bought a shop made apple pie and it tasted of sugar, vanilla, cinnamon with out the slightest hint of apple. I’ve given up on ice-cream. No matter what flavour you buy, it’s so sweet I can’t taste anything else. I digress . . . I’m guessing there’s no market for a sour apple that requires cooking.
I will of course grow my own.