Saw this site and thought you might be interested: http://www.allotment.org.uk/recipe/

FarmI <ask@itshall be given wrote in news:48e472a9$0$22585$5a62ac22@per- qv1-newsreader-01.iinet.net.au: Saw this site and thought you might be interested: http://www.allotment.org.uk/recipe/ There are some very unusual and interesting recipes here. That grape and port conserve has to be tried! Thanks Fran, this is a good site. Right now I'm looking for a recipe for sweet and sour hot peppers.  In the deli section, the local supermarkets (Safeway and Freddie Krogers) have started stocking a little round red pepper that has been canned in a sweet and sour sauce.  They are delicious!  I would eat gallons of them, if they were not so expensive.  They are just a little hot, and taste great.   I did 7 quarts of gardineria last week.  I'm going to pull out the pressure canner and do 7 quarts of stir fry this weekend, using up a lot of fresh vegetables.  

I did 7 quarts of gardineria last week. I did some of that too for my husband this year as he loves the stuff.   I'm going to pull out the pressure canner and do 7 quarts of stir fry this weekend, using up a lot of fresh vegetables.   I've found a local guy who wants to buy my surplus grapes and pumpkins to sell at his fruit stand. Saved by the locals! I'll put up some pears this weekend and call it pretty much done for the year. Sadly, it's the opening day of deer season, and I don't have any room in my freezer.  I ended up pressure canning 14 quarts of chicken stir fry _base_.  I seasoned it pretty mildly, so I can turn it into sweet and sour, teriyaki, Szechwan, or whatever.  One quart is just about right to top two cups (uncooked) of brown rice.  I'm taking a break right now while the canner cooks.  I'm processing an hour and a half at 10 lbs.   Maybe I'll go shoot a deer anyway.  Canning is the absolute best way to preserve venison, albeit time consuming.  Maybe I could borrow a second canner to speed up the process.  I really want the freezer space for geese, and maybe a turkey or two. I have a friend who once canned a whole tuna - over 200 lbs. of fish.   He rigged up an old hospital autoclave as a canner and ran 100 pints at a time.  It still took him a whole weekend.  

The storm and wind has begun to blow down walnuts so I've been collecting them to let them dry. I laugh at my mother.  She and my father planted four walnut trees when they bought the farm in 1961.  They thought that when they were old, they could sit around and pick walnuts for pin money.  As it turned out, they didn't need the money, but they sure got walnuts! Last year, Mom sold bushels, and what she couldn't sell, she gave away.  I think she cracked about 20 lbs. of walnut meats for the church bazaar, and my sister did about 50 lbs. for her school fund raiser.  It was a bumper year.

Ah, stir-fry is oriental stew. Huh???? Stew is absolutely THE very last thing a stir fry could be described as being.  Stir fry is cooked fast and served  immediately.  The trick is to put the ingredients in so they are all done at the same time and can be served straight away.  The idea of stir fry is that the meat is just done but the vegetable retain their crispness.  Stew it and it ain't 'stir fry'. http://en.wikipedia.org/wiki/Stir_frying

Larry Caldwell < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message Ah, stir-fry is oriental stew. Huh???? Stew is absolutely THE very last thing a stir fry could be described as being.  Stir fry is cooked fast and served  immediately.  The trick is to put the ingredients in so they are all done at the same time and can be served straight away.  The idea of stir fry is that the meat is just done but the vegetable retain their crispness.  Stew it and it ain't 'stir fry'. http://en.wikipedia.org/wiki/Stir_frying Here's a clue for you, Fran.  After an hour and a half at 10 PSI, there's no al dente left.