So I learned to farm in upstate New York (and my family dairy is in Penn) so I feel you on the limited seasons. If I may- the trick is getting two layers of greenhouse fabric and adding air between them- a small fan/ducting would be enough. That airgap will buy you a TON of leeway....
That's another $200 in tape and 6 mil. I use kerosene heaters in three sided block boxes. High flow 6" inline. I should be able to hold 50-60F easy in upper 20's to 30"s.
Gotcha, yea I won't see a decent frost until mid November most years in Oklahoma.... compared to trick or treating when it's snowing in New York
Amazing how prolific maters are. Gallon of salsa 2 days ago plenty of sharing and my table still gets fuller every few days. Have a few splits here. Crazy wet for a minute. 38F killed one of mine. Big part anyways.We had some major downpours last night. Woke up to thunder and went out a 4 am to see the lightning show. Looked at the tomatoes this morning and some were starting to split so I picked everything that was close. Looks like I'll be making sauce and slicing cherries for the dehydrator today.
The wind we had out here awhile back did more damage to my beans than I originally thought. Leaves were pretty beat up and then we haven't had any sun for awhile due to the smoke and the beans seemed like they just stalled. It had been looking like a bumper crop of beans this year and then factors beyond my control decided otherwise. I'm still getting enough to can. Just did another 4 pints yesterday.
A couple more eggplant. There's about 10 more on the plants. With all the smoke I haven't been outside grilling but after the rain last night that's still continuing today the air quality has gotten much better so I'll grill some up with a couple steaks for dinner tonight. The only thing is I might have to do it in the rain. I can deal with some rain I'm an Oregonian so rain doesn't phase me at all but breathing that smoke is just plain nasty and unhealthy so outdoor activities have been kept to just the essentials.
WTF? Hope you and home are dry and safe. DAMNNN!
My tomato plants look pretty bad but still have a bunch of maters on them. I've done tempura eggplant but you're recipe sounds like something I need to try. I still have eggplant and also a container of bacon grease in the refrigerator. I save that liquid gold. But now I'm thinking about tempura. I also do green tomatoes and other veggies in tempura. I make my own batter using rice, corn, and wheat flour. Many just use wheat flour but adding the corn and rice gives it a lighter texture.
Hurricane Sally dumped lots of rain on us. The river came up a lot in a little while. But it crested this morning, with about 2 & 1/2 feet to spare before it got into the lower level of the house. I lost a little soil mix, peat moss, and that sort of thing. But nothing major. We dodged a bullet for sure.
Well that's not good. I second hoping your house and property are safe and dry.
Thanks. This is our first real flood since we bought the riverhouse, so we learned a lot. Other than the veggies, no real losses.
That's outdoor growing in this century. My raised bed was seriously under consideration of becoming a koii pond last springs deluges.
I'm going to show off a minute or ten. But liquid gold is right. Don't mess with my drippins. Tempura here is 60% rice, 38% wheat and 2% cornstarch. Add seven up for liquid. Ice cold including mixing bowl. A pinch of fresh grond ginger. Dry if not. Just a touch. Will taste like take out. I'm a cooking fool. Have a couple folders. Do you make salsa like this? The grilled parts?
Too similar. Learned in grandparents kitchens in BFE of MI Upper Peninsula. Over a campfire and under it. All cast iron then. Moved down state and my fathers parents taught me. He was a chef at the Jackson Country Club. She was head pastry chef there. Couldn't smell or taste. Best pies I ever had. Rarely measure. Prefer hardwood and smoking. Have a handle on it all. Was a baker for a couple years in a local mom and pops bakery when I was 16. Only real training. I'm the cook here. Don't touch my knives and leave my drippins alone.I'm a cooking fool as well. I really enjoy cooking Chinese and SE Asian food more than anything else. I caught my lady scrubbing my well seasoned Wok one time and after the tongue lashing I gave her she hasn't touched it since.
I'm too lazy to roast the salsa ingredients but now that I see your pictures I'm going to grill the ingredients for my next batch. One thing is I like corn but I don't really care for it in salsa. I know it's very common and I won't turn a good salsa with corn in it down. In fact I'll be over in a minute with a bag of chips and some Tecate
I do all the cooking around here. I've been cooking for years. My father owned a small restaurant while I was growing up and I spent a good deal of time during my early teens and became addicted to cooking. We don't eat premade processed foods and only eat out only a few times a year and only for required social functions.
That's another thing my lady doesn't touch. My cast iron. I have it seasoned so it's better than any of that non-stick crap they sell. A fried egg slides right out. I have about 10 pieces of cast iron. Some is really old and came from my grandparents. Probably made in the 30's. There's another half dozen pieces over at my mothers she wants me to pick up that came from my grandmother as well. Cast Iron lasts several lifetimes.
Dietroit is a burnt out warzone. Literally. Multi million dollar businesses Hide total economic devastation beyond them. Made a few wrong turns finding job locations. as honestly transported to the middle east. Little crazy in SW MI, my part. Way nicer. State gets to be amazing north of M-20. Been to Portland 38 years ago on a road trip to Alaska. I'll just say it was interesting in some strange ways. Old ass will probably die here. It's home.That's another thing my lady doesn't touch. My cast iron. I have it seasoned so it's better than any of that non-stick crap they sell. A fried egg slides right out. I have about 10 pieces of cast iron. Some is really old and came from my grandparents. Probably made in the 30's. There's another half dozen pieces over at my mothers she wants me to pick up that came from my grandmother as well. Cast Iron lasts several lifetimes.
I also have multiple smokers and also cook with straight wood on occasion. Growing up there was always a can on the stove to collect the bacon grease that was used for cooking.
I've been to Michigan years ago back when my sister lived in Detroit. I don't know if I'll be going back. At least not to Detroit. But if you ever decide to come out to the westside and find yourself in Portland give a holler.
