The okra plants that were coming back have been eaten again. The beans have not except for insect damage. Very odd. Still voting no on deer. It's super money and there aren't any tracks
Per Wikipedia
Pokeweed is a member of the Phytolaccaceae family, and is a large native herbaceous perennial plant,[4] growing up to 2.5m (8 feet) in height over the course of a summer.[4] One to several branches grow from the crown of a thick, white, fleshy taproot, each a "stout, smooth, green to somewhat purplish stem;" with simple, entire leaves with long petioles alternately arranged along the stem.[4]
Pokeweeds reproduce only by their large, glossy black, lens-shaped seeds, which are contained in a fleshy, 10-celled, purple-to-near-black berry that has crimson juice. The flowers are perfect, radially symmetric, white or green, with 4-5 sepals and no petals. The flowers develop in elongated clusters termed racemes.[4][5] The seeds have long viability, able to germinate after many years in the soil.
Birds are unaffected by the poisons in the berries (see below),[4] and eat them, dispersing the seeds. Seed are also found in commercial seed (e.g., vegetable seed packets).[4] The berries are reported to be a good food source for songbirds and other bird species and small animals that are unaffected by its toxins.[6] Distribution via birds is thought to account for the appearance of isolated plants in areas otherwise free from pokeweed.[4]
I have 120 lbs of tomatoes coming in the morning. Yay
Bottled up the dehydrated okra from yesterday. Dehydrator full of onions today. My biggest roaster full of tomatoes cooking down slowly into sauce. I want to finish dehydrating onions, and then some shredded zucchini and shredded potatoes. Will dry shell beans naturally and probably butter beans as well. Thinking of canning minced garlic. Anyone here ever done that?
My dehydrator is full of tomato peels to make powder for soups, meat loaf and gravy.
I am pickling some garlic right now in the fridge, whole cloves, along with some eggs. I am using store bought pickling spices, spiced up with red pepper flakes and whole peppercorns and a brine with wine vinegar. No measurements on salt and vinegar, I just added them until it tasted like pickle juice, LOL.
I don't measure. I just add a tablespoon or so. With the meatloaf, I add it to the drippings to make a roux. It is strong so it doesn't take much.Ive never done that Robin. You just use the peels? How much tomato powder do you put in your recipe for soups? Or meat loaf?
I just can straight tomatoes. If I want juice, I put in blender, if I make soup, I just add stuff when I eat it. It's easier to me.What ya doing with them?
I am unable to backspace to delete a word or misspelling. I can delete one letter then it jumps off the post and I have to start over again. Therefore; when my posts are discombobulated, it's because its too much trouble to correct.
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