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Post by mnjrutherford on Feb 2, 2011 17:26:01 GMT -5
I need to get a new patch of garlic chives going! I've never seen them bloom, common chives... I've seen them bloom and they are beautiful!
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Post by canadamike on Feb 2, 2011 17:52:23 GMT -5
Crawfish grow in all still ponds around here, probably brought at the larval stage hidden in the feathers of herons, Crawfish grow big here. As a crawfish lover, I can tell you that even a smaller crawfish will yield a surprizing amount of flesh in proportion of its size. Feeding them with fish leftovers is not a bad idea either, that's how we catch them in traps here. We use regular minnow traps. I use the word trap without knowing if it is the good one in english, I hope you get the idea.
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Post by mjc on Feb 2, 2011 18:39:23 GMT -5
That's exactly the word in English...
And I'm planning on doing a bit of trapping myself, as I know there are a bunch of the in my pond.
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Post by ottawagardener on Feb 2, 2011 19:36:36 GMT -5
Another reason to dig a (few) pond(s).
Michel - we miss you!!
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Post by robertb on Feb 3, 2011 13:09:34 GMT -5
The Chinese stall in the market sells samphire; it's a salt march plant which used to be harvested here. Maybe you could grow that round your shrimp ponds and get the whole dish in one!
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Post by galina on Feb 9, 2011 4:48:54 GMT -5
Perhaps the following are unusual, but they grow easily enough (here in Britain at least) and I use them for the wok both fresh and frozen. They are Radish Pods and Achocha.
Leave any radish to go to seed, you don't need special varieties, but the carrot shaped varieties are best, for example 'Icicle'. Harvest the seed pods. They are crunchy and fleshy unlike any other brassica seed pods. We usually get hundreds of them and I freeze a few bags full. A handful added to a wok, either fresh or from the freezer, makes a nice addition to a stirfry. Fresh they are also nice in a salad. They are not as hot as radish, but still have a little 'bite'.
Achocha (cyclanthera pedata) is a cucurbit which comes from the Andes. During late summer/autumn they explode into fruiting here and we get hundreds of small curved mini-cucumbers. These can be eaten very young as cucumber substitute (but are drier than cucumber) or left to grow to full size, split, seeds removed and used in stir-fries. They can also be frozen and added to a wok straight from the freezer.
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Post by robertb on Feb 9, 2011 7:55:29 GMT -5
That's good to know; I was planning to try radish pods this year. I'm wondering about the thick central stems from cabbage leaves, sliced thin.
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Post by Walk on Feb 23, 2011 10:10:51 GMT -5
Misato Rose winter radish is great, but spring radishes are wonderful in stir fry too. Kohlrabi and beets are also nice. In winter, our stir fry is all roots - carrot, celeriac, onion, garlic, beet, kohlrabi, radish - it's what's for supper today. In summer, there's peppers, summer squash, peas and beans and lots of greens. It's a great way to cook that uses less energy and gets you out of the kitchen faster.
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