I’m not sure why this is almost exclusively a southern treat. Maybe northerners have so much snow that they just don’t care. Friday night it snowed like crazy. Saturday morning I made snow cream. It is good and it is easy.
First use only clean snow (no yellow snow) from the second snowfall of the year or later. The first snowfall picks up all the pollution from the air. It is great to take the top half of what is on the bushes or a car or something outside. Get a lot, the volume reduces as the snow cream is made. Put some sugar and vanilla extract on top of the snow in a bowl. Add a little milk and stir it in until the consistency is about like soft ice cream.
Voila. That is all there is to it.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Monday, February 15, 2010
Thursday, February 11, 2010
Super Bowl Sunday
For some of us who are not football fans, super bowl Sunday has a higher purpose. That is the day we start our seeds inside for later transplant to the garden. Some of the plants in my greenhouse were started over a month ago; but that was just playing. Now it is time to get serious. The seed order from Burpee’s came in Saturday morning, just in time for super bowl Sunday. I was afraid they would have to cancel the game.
Black beauty egg plant had to be ordered because my favorite seed store did not have it. The marglobe tomatoes did come from Renfrow’s though. The mild habaneros ( is that an oxymoron?) came from the little garden center where Myers Park Hardware used to be. Those people are so nice, they gave me the seeds because they were expired. San Remo Basil also came from Burpee’s just because it looked interesting. There were also some seeds that will go directly in the ground; but the soil is kind of wet right now.
The reused Styrofoam cups, flats and cloches had already been soaked in Clorox and dried. The potting soil had been mixed and was sitting in the tubs. All that was required was filling the pots and planting. Of course a little dreaming about the fantastic garden that will result is involved as well. Beats the heck out of watching grown men work.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Black beauty egg plant had to be ordered because my favorite seed store did not have it. The marglobe tomatoes did come from Renfrow’s though. The mild habaneros ( is that an oxymoron?) came from the little garden center where Myers Park Hardware used to be. Those people are so nice, they gave me the seeds because they were expired. San Remo Basil also came from Burpee’s just because it looked interesting. There were also some seeds that will go directly in the ground; but the soil is kind of wet right now.
The reused Styrofoam cups, flats and cloches had already been soaked in Clorox and dried. The potting soil had been mixed and was sitting in the tubs. All that was required was filling the pots and planting. Of course a little dreaming about the fantastic garden that will result is involved as well. Beats the heck out of watching grown men work.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Monday, February 8, 2010
Broccoli for the Spring
Last years broccoli had very small heads. I have been doing some research on broccoli in the hopes of doing better this year. Starting with the assumption that I “know nothink” in the words of Sgt. Schultz, I looked for tips on the internet. The only thing I can think of that I maybe did wrong last year was in the process of starting my own plants. I could have let the plants get stunted or planted a wrong variety. This year the plants will come from Renfrow’s hardware.
The soil is where everything starts. The ph should be between 5.5 and 6.5. Test the soil early and amend it with sulfur, sphagnum or lime as needed to correct the soil ph. Broccoli needs cold weather so plant early. Mine will go in the ground on the weekend of Feb 13th. Broccoli is a heavy feeder and needs to grow fast. It will be planted in a new raised bed with a lot of compost and will receive weekly doses of compost tea.
Broccoli also needs regular water and deep watering. I know I watered last year; but maybe it wasn’t deep enough to support the roots. This year gallon jugs with holes in the bottom will be buried beside the plants to ensure the water comes to the roots from below. Broccoli plants need 2’ all around so there is room for the jugs.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
The soil is where everything starts. The ph should be between 5.5 and 6.5. Test the soil early and amend it with sulfur, sphagnum or lime as needed to correct the soil ph. Broccoli needs cold weather so plant early. Mine will go in the ground on the weekend of Feb 13th. Broccoli is a heavy feeder and needs to grow fast. It will be planted in a new raised bed with a lot of compost and will receive weekly doses of compost tea.
Broccoli also needs regular water and deep watering. I know I watered last year; but maybe it wasn’t deep enough to support the roots. This year gallon jugs with holes in the bottom will be buried beside the plants to ensure the water comes to the roots from below. Broccoli plants need 2’ all around so there is room for the jugs.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Friday, February 5, 2010
Working with Saved Seeds
Many gardeners like to save seeds from their favorite plants. It is a great way to make sure the variety is right to fit the micro-environment. The method of growing and saving seeds is different for different plants. Some plants will cross breed and saving the seeds can be adventurous. Other seeds have biennial cycles and the plant has to be overwintered. Carrots for example can be pulled and the top inch or so cut off. It is replanted the next spring and will produce seed.
When seeds are purchased the supplier is supposed to test them and publish the percentage of viability. Saved seeds may or may not be viable. It is easy enough to test them. Put about 10 or 20 of the seeds between two cloths or paper towel. Dampen the paper towel and put them in a warm place for a few days. See how many sprout.
This will help to determine the viability of the seeds. The percentage will not be exact with such a small sample. To be accurate the sample would need to be several hundred. The tester will at least know if the seeds are viable at all and an approximate percentage can be obtained.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
When seeds are purchased the supplier is supposed to test them and publish the percentage of viability. Saved seeds may or may not be viable. It is easy enough to test them. Put about 10 or 20 of the seeds between two cloths or paper towel. Dampen the paper towel and put them in a warm place for a few days. See how many sprout.
This will help to determine the viability of the seeds. The percentage will not be exact with such a small sample. To be accurate the sample would need to be several hundred. The tester will at least know if the seeds are viable at all and an approximate percentage can be obtained.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Thursday, February 4, 2010
I'm no Groundhog; But
Paxatawny Phil saw his shadow in Pennsylvania on groundhog's day. He obviously did not go back in his hole; because the officials were holding him. I did not see my shadow. Experience teaches in Charlotte, NC that on when February comes we still have 6 more weeks of winter anyway. It is March that comes in like a lion and out like a lamb.
There may be some blooming bulbs and the grass may green up a little; but winter is still going to be here. There are some garden things we can do in February, however. During the last week, the mulch can be pulled back in a few places and some cold tolerant seeds can go into the ground. We will plant sugar peas, romaine, mesclun, arugula, spinach, turnips, mustard, onion sets, kale, radishes, carrots and beets. Potatoes could be planted at this time too. We are not planting potatoes this year. At least I don’t intend to do so.
Any bulbs that require a certain number of cold days should go in the ground fast if they aren’t already there. Otherwise they can be put in the freezer. Anything that needs to be started indoors needs to be in the pots this week.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com/ , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
There may be some blooming bulbs and the grass may green up a little; but winter is still going to be here. There are some garden things we can do in February, however. During the last week, the mulch can be pulled back in a few places and some cold tolerant seeds can go into the ground. We will plant sugar peas, romaine, mesclun, arugula, spinach, turnips, mustard, onion sets, kale, radishes, carrots and beets. Potatoes could be planted at this time too. We are not planting potatoes this year. At least I don’t intend to do so.
Any bulbs that require a certain number of cold days should go in the ground fast if they aren’t already there. Otherwise they can be put in the freezer. Anything that needs to be started indoors needs to be in the pots this week.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com/ , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Wednesday, February 3, 2010
Let it Snow
Snow brings benefits other than snow forts, snow balls and snow cream. Snow (and rain) grab nitrogen from the air and fix it in the soil. Have you ever wondered why the grass is always greener when the snow melts? This is part of the reason. Snow and rain can add as much as 2 to 12 pounds of nitrogen per acre to the soil per year. Some people even pile snow onto their garden beds. In addition to the nitrogen fixation the snow is a form of mulch that prevents the wide temperature swings that cause soil heaving and damage to overwintered roots.
Snow, unlike rain, is a slow release type of moisture. Unfortunately for most of us, it comes at a time when we don’t need it in our gardens. We still need it in our aquifers. The water seems to have freshened up the greens that were damaged from the solid week of below freezing temperatures. Friday evening I picked greens thinking they would be covered up if I didn’t. They were covered; but when the snow and ice melted they looked healthier than before. Even the older planting, that I thought was gone, looked healthy.
We celebrated the melting with spaghetti last night and put fresh arugula from the garden in it. The weather man is calling for more nastiness to come; so I guess I better pick the greens again fast.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Snow, unlike rain, is a slow release type of moisture. Unfortunately for most of us, it comes at a time when we don’t need it in our gardens. We still need it in our aquifers. The water seems to have freshened up the greens that were damaged from the solid week of below freezing temperatures. Friday evening I picked greens thinking they would be covered up if I didn’t. They were covered; but when the snow and ice melted they looked healthier than before. Even the older planting, that I thought was gone, looked healthy.
We celebrated the melting with spaghetti last night and put fresh arugula from the garden in it. The weather man is calling for more nastiness to come; so I guess I better pick the greens again fast.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
Monday, February 1, 2010
David's Brunswick Stew
Brunswick stew is different for everyone who makes it. There are a few requirements for a real Brunswick stew. These requirements can be ignored and there may still be a good stew. It just won’t be real Brunswick stew. The stew that I am describing is cooking as I write and appropriate substitutions will be noted.
The absolute requirements are:
1) At least three types of meat, at least 1 of which is cured.
2) Okra…A lot of people leave this out; but they aren’t making real Brunswick stew.
3) Tomatoes
4) Corn and Corn meal
5) Beans
My Brunswick stew is always made in a crock pot. A pressure cooker or even a big pot on the stove will work fine. Slow cooking makes it better. The ingredients should be almost unrecognizable in the finished product. Brunswick stew can be eaten almost any time of year. It is best in the Winter; because it really is heavy and warming. Of course that means that it will probably not be made with fresh ingredients from the garden. As much as possible things from the garden that have been preserved should be used.
The beans are the beginning. Small speckled limas are my favorite. Canned or fresh beans could be used. I use the dried beans. A 16 oz. bag is put into the 5 quart crock-pot and rinsed. The beans are covered with water and left overnight to soak. The next day the pot is turned on and about a teaspoon of salt is added. Do not put much salt at this stage; because their may be salt in the meats or vegetables. Seasoning is best left until the end. Cook the beans until they are tender. I usually dump about 1/3 of a cup of coffee in the beans at this point. It is not required. We used to season the beans as they cooked with some type of cured pork. Now, due to cholesterol concerns, chicken bouillon is used.
The meats used are at the discretion of the cook. They will probably be based on what is available. The stew that is cooking right now will have ground lamb, pork neck-bones, pork chops, Colombian chorizo and chicken thighs. These are placed in another crock-pot; but they can be cooked anywhere. They are not seasoned as they are being cooked except for a few sprigs of rosemary. When the meats are cooked they are allowed to cool and the meat is stripped from the bone.
Stewed tomatoes, chopped green chilis, frozen okra, canned creamed corn, diced potatoes, carrots, celery and chopped green onions, including the tops, are thrown into the bean pot after the beans are cooked to the point of being tender. Potatoes should not be added unless the pot is at a rolling boil. Potatoes will have a better texture if they are started in boiling water. When the potatoes are added a little more salt should be added as well. Potatoes tend to soak up the salt from the other foods.
Depending on how much of the vegetables have been used, there is probably not much room in the 5 qt. Pot to put in the meat. No problem. This pot has an excellent vegetable soup. Pull out a bowl or two and eat it to make room for the meat. The juices from the meat should be added to the bean pot as well as the meat itself. When everything comes back to a rolling boil, self-rising corn meal can be added to thicken the stew. Just add a little bit and let it cook some. The corn meal will swell up and it is possible to get too much. Corn meal takes about 30 minutes to cook at a rolling boil.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
The absolute requirements are:
1) At least three types of meat, at least 1 of which is cured.
2) Okra…A lot of people leave this out; but they aren’t making real Brunswick stew.
3) Tomatoes
4) Corn and Corn meal
5) Beans
My Brunswick stew is always made in a crock pot. A pressure cooker or even a big pot on the stove will work fine. Slow cooking makes it better. The ingredients should be almost unrecognizable in the finished product. Brunswick stew can be eaten almost any time of year. It is best in the Winter; because it really is heavy and warming. Of course that means that it will probably not be made with fresh ingredients from the garden. As much as possible things from the garden that have been preserved should be used.
The beans are the beginning. Small speckled limas are my favorite. Canned or fresh beans could be used. I use the dried beans. A 16 oz. bag is put into the 5 quart crock-pot and rinsed. The beans are covered with water and left overnight to soak. The next day the pot is turned on and about a teaspoon of salt is added. Do not put much salt at this stage; because their may be salt in the meats or vegetables. Seasoning is best left until the end. Cook the beans until they are tender. I usually dump about 1/3 of a cup of coffee in the beans at this point. It is not required. We used to season the beans as they cooked with some type of cured pork. Now, due to cholesterol concerns, chicken bouillon is used.
The meats used are at the discretion of the cook. They will probably be based on what is available. The stew that is cooking right now will have ground lamb, pork neck-bones, pork chops, Colombian chorizo and chicken thighs. These are placed in another crock-pot; but they can be cooked anywhere. They are not seasoned as they are being cooked except for a few sprigs of rosemary. When the meats are cooked they are allowed to cool and the meat is stripped from the bone.
Stewed tomatoes, chopped green chilis, frozen okra, canned creamed corn, diced potatoes, carrots, celery and chopped green onions, including the tops, are thrown into the bean pot after the beans are cooked to the point of being tender. Potatoes should not be added unless the pot is at a rolling boil. Potatoes will have a better texture if they are started in boiling water. When the potatoes are added a little more salt should be added as well. Potatoes tend to soak up the salt from the other foods.
Depending on how much of the vegetables have been used, there is probably not much room in the 5 qt. Pot to put in the meat. No problem. This pot has an excellent vegetable soup. Pull out a bowl or two and eat it to make room for the meat. The juices from the meat should be added to the bean pot as well as the meat itself. When everything comes back to a rolling boil, self-rising corn meal can be added to thicken the stew. Just add a little bit and let it cook some. The corn meal will swell up and it is possible to get too much. Corn meal takes about 30 minutes to cook at a rolling boil.
David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/
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