quote:Originally posted by SirSpear
You grew a pineapple in Charleston? I had no idea that was possible. Now I'm curious to try -- any tips?
I have grown several plants just from the tops cut off of store bought pineapples - just stick it in some rich dirt and keep it moist for a few weeks and they will root and start growing. Never had them long enough to fruit but I think even the store bought ones would if kept warm long enough (I think I read that it takes about three years w/ no frost?). They are pretty hardy, kept mine in and out of the garage over winter and they looked like hell by spring but still survived. Fun project for the kids too.
This one was put in the pot in August. You truly can not beat the flavor of fresh vs store bought. We keep them indoors through the winter. Just use the top off one you get at the store, if the wife is going to plant one she leaves about 1/3 of the pineapple with it. We don’t soak it water or do anything but put it in a pot buried up to were the green leaves start.
10 months on this one. Earliest we’ve had. longest was 3 years.
Think this would be too big for a recipe calling for just one clove? This is some “old world” garlic that I got from a 1/2 acre field from a local plantation. Or at least this is what the care taker said it was. Strong stuff. A little goes a long way.
looks good man! peach trees ftw! and the pinapples are cool looking this is what i got growing only a few edibles some spices mainly , garlic chives, green onions, leaks, parsley,and bell peppers. but my real pride at the moment are the pitches and sundews.
peppers, need to move them pots…
this is a Cephalotus pitcher, Austrian pitcher
these are Sarracenia, the North American Pitchers
Hers a tray sundews there green Burmannii and been selling quite well on ebay at $5 a pop. just listed them the other week and sold quite a few all ready enough to fund getting some new species
17’ Chris Craft
100hp 4 stroke
Give a man a fish and he will eat for a day.
Teach a man to fish and he will sit in a boat all day drinking beer.
So I went on vacation for a week. I come back, and I have the first fruits waiting on me.
I’m about to have more tomatoes than I can handle. I’m going to break out the food dehydrator and give drying some a shot. I’ve never made “sun” dried tomatoes before. Anybody tried it?
Semper Fi
18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
Think this would be too big for a recipe calling for just one clove? This is some “old world” garlic that I got from a 1/2 acre field from a local plantation. Or at least this is what the care taker said it was. Strong stuff. A little goes a long way.
I’ve got large hands.
Man, so many interesting things in this thread. Do you know if that is some humungous strain of garlic, or is it elephant garlic (which is a slightly different thing)? http://en.wikipedia.org/wiki/Elephant_garlic
Man, so many interesting things in this thread. Do you know if that is some humungous strain of garlic, or is it elephant garlic (which is a slightly different thing)? http://en.wikipedia.org/wiki/Elephant_garlic
All I was told 18 years or so ago by a plantation care taker was it was Old World garlic and had been growing there for as long as he could remember. I’ve had some of it make bundles of cloves while others just make one single big clove. I had someone tell me that it could have adulterated with onions, but I don’t think so, it’s too strong. When that happens it becomes a much milder garlic.
He loves to point out the big ones and ripe ones. I can’t believe how much he picks up on. Last year I would catch him picking any red tomatoes he could find and eating them. That’s the reason I stopped using pesticides and fungicides.
I have fond memories of helping my dad pick veggies from his vegetable boxes. I can remember pigging out on banana peppers with my brother as a kid. Good stuff.
Semper Fi
18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
Second picking, a couple of buckets not shown because the went straight to the neighbor. Just started this batch of pickles, all I can say is the wife uses some salt, vinegar, garlic, and dill, and taste great when ready. I always get fussed at for lifting the lid.
Actually Zucchini. We use the bigger ones that are still tender, just scoop out the middle, mix up hamburger meat seasoned with onions, garlic, and what not. Bake at 350 for about 20-30 min remove and top with a tomato paste ketchup mix and put back in for another 5-10 min. Then sprinkle some cheese on it.
First round of squash almost done, cucumbers still going strong. 80 pounds every other day. Tomatoes just ripening. Sweet corn to be pulled this weekend or early next week.
First round of squash almost done, cucumbers still going strong. 80 pounds every other day. Tomatoes just ripening. Sweet corn to be pulled this weekend or early next week.
Same here, cucumbers rolling steady, squash about done. About 1/2 my corn got laid over in the wind and rain last week but should be ready this weekend. Wife tried to stand some up but after loosing both flip flops and sinking past her ankles gave up. All my pumpkins drowned and deer ate the last of my beans and peas. This is the worst I’ve let it get with grass, but can’t get in it. Not complaining we needed the rain and I’d take more to keep the swamps up.
So I tried your recipe last week, Fred. My oven sucks, and everything has to cook longer in it. I should have let the squash cook for about 15 minutes longer. It tasted great, but the squash was still a little too firm. There were no leftovers anyway. I’m going to try it again tonight.
Semper Fi
18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
this is what i got growing only a few edibles some spices mainly , garlic chives, green onions, leaks, parsley,and bell peppers. but my real pride at the moment are the pitches and sundews.
Gardening is a fun, family event fo’ sho’!
