8/05/2019 – The second and third ferments turned out very good. The row of okra in the garden daily produces 10-15 more small tender okra pods. We now have enough to make a quart and a pint. This ferment turned … Continue reading
Tag Archives: Journal
7/29/2019 – The recipe below was inspired by the one at AllRecipes here. They turned out very flavorful but could use a little more kick. The drumsticks used had been cut from leg quarters yesterday, salted to dry brine and … Continue reading
7/27/2019 – This recipe was inspired by the one here. Mary made it with the last of our fresh corn from the garden and it was great. … Continue reading
7/26/2019 – This recipe was inspired by the one at Bell Canning’s site here. We used fresh green tomatoes and jalapenos from our garden. We liked it a lot and should make more. Served it at the Family Thanksgiving lunch … Continue reading
7/23/2019 – We’ve been wanting to make a green salsa with the green tomatoes and today we were inspired by the recipe here. What we did turned out very hot but had a good flavor. … Continue reading
7/19/2019 – Mary trimmed the stems from fresh small okra pods from our garden. She stuffed them tightly into a wide-mouth pint jar with garlic chunks. On 7/23/2019 we tried them. They were crunchy and had a good flavor that … Continue reading
7/18/2019 – This was part of a recipe for a portabello mushroom sandwich. We made it too try with various dishes and it was very good. One was on a slice of tomato as a side dish. A slice of … Continue reading
7/16/2019 – The ferment is essentially the same as our second that had been made in Houston on 10/15/2017 with a 6% brine and store-bought peppers and carrots. This time we used jalapenos grown in our garden and picked the … Continue reading
This was the third preparation of B&B pickles based on the prior two here and here. This has the reduced sugar used in the second prep and increased spices. It also has a lot more crisping agent based on the … Continue reading
8/11/2019 – This journal entry will be left up even though both ferments were a total failure. In both cases, the cucumbers were soft and almost mushy. The dill flavor was lost in the ferment taste. The second ferment was … Continue reading